Black-Eyed Pea Gumbo

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Feb 042011
 
About


Who doesn’t like a good gumbo. This one uses black-eyed peas as its staple ingredient. Enjoy!

Original Recipe Yield 8 servings

Ingredients

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 5 stalks celery, chopped
* 2 cups chicken broth
* 1 cup brown rice
* 4 (15 ounce) cans black-eyed peas with liquid
* 1 (10 ounce) can diced tomatoes and green chiles
* 1 (14.5 ounce) can diced tomatoes
* 2 cloves garlic, finely chopped

Preparation

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Nutritional Information

Amount Per Serving
Calories: 277
Total Fat: 3.6g
Cholesterol: 1mg
Sodium: 1155mg
Total Carbs: 48.8g
Dietary Fiber: 9.6g
Protein: 12.8g

Source

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 Posted by Sweet Potato Pie at 2:31 am  Tagged with:

New England Clam Chowder

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Jan 162010
 

When it’s cold outside there is nothing more filling (and warming) then a good bowl of chowder. So fire up those stoves and prepare to get warm. Enjoy!

Ingredients

* 4 slices bacon, diced
* 1 1/2 cups chopped onion
* 1 1/2 cups water
* 4 cups peeled and cubed potatoes
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 3 cups half-and-half
* 3 tablespoons butter
* 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

 Posted by Sweet Potato Pie at 12:56 am  Tagged with: , ,

Classic French Toast

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Sep 182009
 
About

Okay, french toast may not be the healthies thing you can eat, but I think form time to time you should have some fun food. Having french toast for breakfast from time to time won’t kill you. I found this great recipe from the Flavor Diva – which is a REALLY great site by the way if you’ve never checked it out: 

Ingredients

Serves 2 – 4

  • 4 slices of brioche or challah bread
  • 1 cup of milk
  • 1 large egg
  • 2 tablespoons maple syrup plus more for serving
  • 1 teaspoon vanilla extract
  • Generous sprinkle of cinnamon
  • Generous pinch of salt
  • 2 tablespoons butter
Preparation

In a wide shallow bowl, whisk together the milk, egg, vanilla, cinnamon and salt. Slice bread into one inch thick slices. One at a time, place the bread in the bowl with the milk and egg mixture for about 30 seconds, then flip to soak the other side for another 15 – 30 seconds. Set soaked bread aside.

Heat a large, non-stick skillet over medium to medium-high heat. Melt one tablespoon of butter and then put two of the soaked bread slices into the skillet (all four slices if they fit easily). Cook on one side for about four minutes. Then flip and cook on the other side for another 4 minutes (re-flip if necessary to get a nice golden brown color)

Set the two cooked slices aside, melt the other tablespoon of butter and cook the remaining two soaked slices as described above. Once cooked, cut the slices on a diagonal and serve with maple syrup and fresh fruit.

 Posted by t.s. johnson at 10:20 pm  Tagged with: , ,

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