Saturday, November 3, 2007
Pass the Peas, Please
I started this post on Monday, but didn't finish it until Friday night. Umm Here it is...,
The weekend is when I do my major cooking for the week. This is all done in preparation of the work week. There are not enough hours in the day to work, clean, cook, or do what you are passionate about. Last weekend's cook fest yield a mess of blackeye peas, stir fry kale and tomatoes, rice, baked chicken, and cornbread.
Years ago, Martha Stewart featured the "New Year's Day" meal on her Sunday morning show. It included the blackeye peas and the kale/tomatoe recipes. For the most part I follow her recipe, substituting turkey for pork and varying the quantity of some of the ingredients. I'm sure many of you ready have great recipes. Here's mine in case you wanted to try something new.
1 package (1 lb.) frozen black eye peas
2 qts water
½ large onion chopped
2 celery stokes chopped
½ green pepper chopped
Salt and black pepper add to taste
1 ½ teaspoon theme
1 tablespoon parley
½ lb Smoked turkey or ham hocks
4 pcs Okra chopped (optional)
Water as needed
Place meat in a sauce pot; add water to half full mark of the pot. Boil for about 45 minutes. Return water level to the half full mark.
Add peas, vegetables, and seasonings. Bring to boil again, cover and simmer about 30 minutes or until peas are tender. Add okra 10 minutes before the peas are to your desired tenderness. Remove from heat and serve.
Kale and Tomatoes
2 bunches of fresh Kale cleaned and chopped
3 plum tomatoes quartered
1/2 c. onion chopped
1/2 c. celery chopped
1/2 c. green pepper chopped
salt and black pepper to taste
1/4 c. olive oil
2 tblsps butter
4 pcs. okra chopped (optional)
In a large sauce pan, heat olive oil and butter (medium low flame). Add onion, celery, and green pepper. Saute until tender.
Add kale and tomatoes; cover and simmer, carefully stir vegetables until tender. Add okra 10 minutes before desired tenderness of kale.
Add salt and black pepper to taste, serve.