From: Mushroom (63-225-59-153.slkc.qwest.net)
Subject: More black eyed pea recipes
Date: December 29, 2004 at 10:26 pm PST
In Reply to: 2 Black eyed pea recipes posted by Gin on December 29, 2004 at 11:32 am:
Thanks, Gin!
Remember, while it is traditional to eat Black-Eyed Peas on New Year's Day to bring good luck in the New Year, the legend is that they must be eaten before noon on New Year's Day. While Hoppin' John (we always have it with greens, too) is a great way to do this, here are some other options that I hope everyone enjoys:
Spicy Black-eyed Pea Dip
(This is one of my favorites. It's a recipe I adapted from one of the many cookbooks I own)
2 stalks celery, chopped
1 tsp. black pepper
3/4 cup ketchup
4 veg bouillon cubes
1/4 tsp. nutmeg
1 tsp. minced garlic
1 large purple (or red) onion
2 tbsp. Tabasco
1/4 tsp. cinnamon
1/4 cup sugar
3 cans black-eyed peas w/jalapenos
1 can tomatoes, pureed
Bring first 11 ingredients to a slow simmer. Add peas and tomatoes and cook for 30 minutes. Remove from heat and serve with baked tortilla chips.
Black-eyed pea-sweet potato masala (lobhia-shakarkandi masala)
(Scotter’s recipe)
(a scant) 2 cups sweet potato, diced.
1 can Eden Organic black-eyed peas, rinsed and drained, divided.
1/2 cup onion, diced.
water, as needed.
1 tbsp. ginger, grated - that, or 1 tsp. ginger, dried.
2 cloves garlic, minced.
2 tsp. cumin, ground.
1 tsp. cilantro, ground.
1 tsp. turmeric, ground.
1/2 tsp. cardamom, ground.
1/4 tsp. cayenne, ground.
fresh cilantro leaves, chopped.
1. Combine sweet potato and about 1/2 cup water in a small saucepan; cover and cook over medium heat for 7-9 minutes, or until pieces have softened; divide them. In a food processor (or a blender), combine 1 cup of the sweet potato, 3/4 cup of the black-eyed peas, the spices and somewhere between 1/2 to 3/4 cup of water. Process until somewhat smooth, adding water as needed. Set aside.
2. Combine onion and 1/2 cup water in a lightly oiled, non-stick skillet. Cook over medium high heat for 5-7 minutes, or until onion is translucent, stirring occasionally. Stir in the mixture from the food processor (or blender), the other 1 cup of sweet potato, the remaining black-eyed peas and another 1/4 cup (or so) of water. Heat through, until most of the water-ness has evaporated away.
Yields 3-4 servings. Serve over short-grain brown rice and top with freshly chopped cilantro leaves.
Hoppin' John Salad
(not sure who’s recipe this is but it is good)
2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked
1/2 cup red onion, chopped
1/4 cup celery, chopped
1 jalapeno pepper, seeded and minced
1/4 cup fresh chervil or parsley, loosely packed
1/4 cup fresh mint, loosely packed
1 clove garlic
1/2 teaspoon salt
3 tablespoons lemon juice, freshly squeezed
1/4 cup olive oil (use thick water to replace this)
1/4 teaspoon black pepper, freshly ground
Combine peas, rice and next three ingredients in a large bowl. Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently.
Combine lemon juice, oil (or thick water) and pepper. Stir into rice mixture. Makes 6 cups.
Black-eyed pea soup
(This recipe was one posted on this board a couple of years ago by someone named Ginger)
(It’s really good, too!)
15 oz can black-eyes peas, rinsed and drained
10 oz can of rotel
8 oz can tomato sauce
1 1/2 cups water
2 medium chopped onions
2-10 oz packages of frozen spinach
3-4 chopped cloves of garlic
black pepper, to taste
oregano, to taste
parsley, to taste
Put onions into 1/2 cup of water and sauté on high for about 15 minutes. Add all other ingredients. Bring to a boil and simmer for about 15 minutes.
Black Eyed Pea Cake
My McDougallized version of Velma Thieme's Pretty Pea- riffic Cake
(this cake is very yummy but should be considered a feast food)
3 cups black-eyed peas, cooked (puree in blender and measure out 2 cups)
2 cups flour
1/2 teaspoon baking powder
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
egg replacer for three eggs
2 cups sugar
3/4 cup applesauce
1 small four-ounce jar carrots baby food
1/2 cup crushed pineapple (drained)
1/2 cup cherries (chopped) (optional)
1/2 cup chopped almonds (optional)
Combine flour, soda, baking powder, salt, and spices
Beat egg replacer and sugar; add applesauce, and vanilla. Beat until smooth. Stir in pureed peas and remaining ingredients. Pour into two round cake pans. Bake at 350 degrees F. for 35 to 40 minutes.
Orange Cream Cheese Frosting
1/4 cup soy or rice milk
1 package (eight ounce) vegetarian cream cheese softened (can use homemade)
1 teaspoon vanilla
2 cups sifted powdered sugar
1 teaspoon orange juice
Mix all ingredients to form a spreadable frosting (may need to add a little more soy or rice milk).
