Staying with the ongoing tradition, I cooked black eyed peas and collard greens this New Years too. Rather than soup this year I tried this easy, quick, and simple recipe. I made no changes to the original recipe other than the quantities. It turned out delicious.
Here’s how I made mine.
1/2 cup black eyed peas
1 bunch collard greens
2 Roma tomatoes
1 clove garlic
salt and fresh ground pepper
some parmesan cheese
Soak dry black eyed peas overnight or for 8-10 hours in some water.
Rinse the black eyed peas, add one cup water and cook. I usually like to pressure cook my beans.
Heat some oil in a pan. Add minced garlic and fry lightly. Add chopped collard greens and fry for 5-6 minutes. Add chopped tomatoes, and black eyed peas and continue cooking. Season with salt and peppers. Drizzle lemon juice and continue frying till moisture evaporates. Sprinkle cheese and serve warm with some bread.
It’s that time of the year … for Airplane Cookies!
I have been wanting to use toffee for sometime and had picked a bag of them some time back. So the choice this year was easy. I went looking for an egg free toffee cookie recipe and I wasn’t disappointed. The shapes didn’t work out perfectly, but the taste was still delicious. My recipe is loosely based on this one. Here’s how I made mine.
2 cups whole purpose flour
1/2 stick butter
1/2 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup toffee bits
1/4 cup water
chocloate icing for decoration
Preheat oven to 350 degrees.
Mix sugar, butter and sourcream and whip until well mixed. Meanwhile mix other dry ingredients. Combine everything. Roll out batter using additional flour to prevent sticking. Using airplane cookie cutters cut into desired shapes.
Lay out cookies on a baking plate lined with parchment paper. Bake for 20-22 minutes until cooked. Cool. Decorate with some chocolate icing if desired. Else can also add chocolate chips along with toffee bits.
I had a zucchini and yellow squash that were ready for use. Inspired by the Red Lentil Spaghetti from last week, I went looking for some zoodles recipes and I wasn’t disappointed. I was immediately attracted to this one: Thai Tofu Noodle Soup. Maybe it was because I recently had Panang Curry at True Food Kitchens. I only made minor changes to the original recipe, and it turned out delicious. Served with some wild rice, it was a perfect entry into the quick lunch series.
I still had left over zoodles and the second recipe I tried interestingly enough was also with Thai flavors: Thai Peanut Zucchini Noodles. I did not make too many changes to that recipe as well, other than sprinkling some sriracha, crushed red pepper, and Szechuan sauce.
Sprinkled with cashews (instead of peanuts) and served with left over wild rice, it too was a perfect entry into the quick lunch series!
Last time I was in the grocery I had picked up some organic red lentil spaghetti. Although my original thought was to use it in a traditional pasta recipe, I changed my mind when I came across this twist on one pot Enchilada Pasta.
I did not have all the ingredients used in that recipe. As always, I improvised as I cooked. In the end, turned out great. Here’s how I made mine.
1/2 packet of organic barilla pasta
1 cup of frozen Santa Fe vegetable mix
1 green bell pepper
2 Roma tomatoes
some onion and garlic
some taco sauce
roasted corn and black bean cotija cheese salsa
salt to taste
chili lime and taco seasoning
Heat some oil in a pan. Add onion, and garlic and fry for 1-2 minutes. Add peppers and tomato and continue frying for a few minutes. Add salt and other seasoning, and sauces. Mix well. Add pasta whole or break into chunks. Add water and bring to a boil. Reduce flame to medium, cover, and continue cooking for about 20 minutes or until the pasta cooks and water evaporates. Add sour cream and cheese and continue cooking for another few minutes.
Sprinkle some cheese and serve warm. Makes about 2 servings.
Good recipe when you have assorted vegetables and greens that you want to use off. This recipe is loosely based on this one.
1 can Great Northern white beans
1/4 cup quinoa
1-2 cups of assorted vegetables (I used bell pepper, yellow squash, carrots, celery)
2-3 Roma tomatoes
1/2 bunch of kale greens
salt and pepper
dashes of dried basil, thyme and oregano
Heat oil in pan. Lightly sauté onion and garlic. Add chopped vegetables and greens and continue to fry for 5-6 minutes. Add quinoa and two cups water (or use broth) and bring to boil. Reduce flame and continue cooking until the quinoa is cooked, about 15-20 minutes. Add more water if necessary.
Rinse and add beans. Season with salt and pepper and other seasoning. Stir and continue cooking for another 5-10 minutes. Makes about 2-3 servings.
Serve warm with some bread. Can also add some cheese if desired.
Here’s one more recipe with cauliflower rice that always works…
2 cups cauliflower rice
1 cup black beans
1 cup corn
3-4 mini tri colored peppers chopped
5-10 mini heirloom tomatoes sliced
some chopped onion
pickled jalapeno slices
salt and pepper
chipotle chilli powder or chilli lime powder
some olive oil
sour cream (optional)
In a pan, add oil and sauté onions, peppers and tomatoes and continuing frying for 4-5 minutes. Add cauliflower rice, season with salt and pepper. Sprinkle some chipotle or chili lime pepper and continue cooking for another 5 minutes. Drizzle some lemon juice, sprinkle some cilantro leaves.
Serve warm topped with some avocado and pickled jalapeno. Can also add some sour cream.
I had some tomato sauce left after using half in zoodles and went looking for a new recipe to try with ingredients I had readily available. I chanced upon this one and it was perfect for that quick lunch on a weekday.
Here’s how I made mine.
2 cups of fresh organic cauliflower rice
1 cup home made tomato sauce
some fresh green onions
2 cloves minced garlic
salt and pepper to taste
some crushed red pepper flakes
some fresh basil leaves
Can also add some cheese
Check here for the tomato sauce recipe.
Heat 1-2 tsp oil in a pan. Add sliced green onions and garlic and fry lightly. Add cauliflower rice and fry for 5-6 minutes. Add sauce and continue frying for another 6-8 minutes. Season with salt and pepper.
Transfer to a bowl. Toss in pickled olives, capers, pepperoncini, and asparagus. Turned out delicious especially with a side of olive bread and baklava!
I have been wanting to try this recipe for sometime now. It is one of those really quick and easy recipes if you have all the ingredients. This is adapted from here. This is how I made mine.
1 frozen bag of riced cauliflower
1 cup frozen peas
1 cup shredded carrot
1 cup frozen pineapple
1 small onion chopped
2-3 cloves garlic
1 tsp coconut oil
Seasoning: cumin powder, coriander powder, curry powder, red pepper flakes, salt and pepper
In a pan heat oil. Add onion and garlic and fry lightly. Add cumin, coriander and curry powder and continue to fry for 1-2 minutes. Add riced cauliflower, peas and carrots and continue to fry for 5-6 minutes.
Add pineapple and salt and pepper and mix well. Toss in cashews and mix well. Sprinkle some crushed red pepper (optional)