Tag Archives: comfort food

Imagine This: Chunky Monkey Waffles

Chunky Monkey Waffles

One of the first plant-based recipe books I ever bought is The Forks Over Knives Cookbook. Second to their Broccoli and Peanut Noodles recipe I’ve made their Chunky Monkey Smoothie most often. The smoothie contains almond milk, cocoa powder, peanut butter and dates. Very simple and healthy. This morning I wanted to have pancakes for breakfast but didn’t feel like making a fuss or a big mess. So I went to the freezer and got the next best thing to pancakes — a box of Trader Joe’s vegan waffles. Last week I came up with a “cheater” blueberry syrup and wondered how I could top that. It started by layering chopped bananas between the waffles. Hmmmmm . . . if there are two things that go nicely with bananas it’s chocolate and peanut butter. I mixed together pure maple syrup with chunky peanut butter and cocoa powder, warmed it in the microwave and poured it over the banana and waffle stack. (The ratio went something like this: two parts syrup, one part peanut butter and one part cocoa powder.)  I placed a strawberry on top just for fun which got me to thinking that this would be nice with strawberries in place of the bananas. What about other fruit? Pears would nice with a chocolate-almond butter sauce and sprinkled with toasted almonds. Peaches might be nice with chocolate and hazelnuts. You can switch up your sauce by using different spices like cinnamon, nutmeg, pumpkin pie spice or even chili powder. So while I have no recipe to offer you today I can give you some guidance sprinkled with a spoonful of imagination. Thanks for being Vegi-curious.

11 Mar 2018

Trial & Error: Banana Pancakes with Blueberry Syrup

Banana Pancakes & Blueberry Syrup

The other day I experimented with my pumpkin pancake recipe and decided to replace all of the whole wheat pastry flour with oat flour. Luckily I had already eaten breakfast because the pancakes were less than awesome. They took what seemed like forever to cook and were still gummy on the inside. I don’t know about you, but I like my pancakes on the fluffy side. It would be nice to understand how different flours perform in baked goods, but I probably need to go to culinary arts school to learn about that. For now, it’s just trial and error.

I was still on a pancake kick and went back to basics, this time with some over-ripe bananas I had hanging out the fridge. I used whole wheat pastry flour, but you can use all-purpose or whole wheat flour if you like. I’ve found that the presence of fat in baked goods improves the texture, so I used canola oil in this recipe. You can substitute it with almond butter or simply eliminate the oil altogether. If the bananas are very sweet you can even omit the sugar. Rather than adding blueberries to the batter, I made a “cheater” blueberry syrup by mixing maple syrup with Trader Joe’s Reduced Sugar Blueberry Preserves. These pancakes came out thick, light and tender and the blueberry syrup added the right amount of sweetness to the stack. Try these Banana Pancakes and you can’t go wrong. Thanks for being Vegi-curious.

Banana Pancakes

Makes 12 to 16 pancakes

2 cups whole wheat pastry flour
2 Tablespoons sugar (optional)
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
2 cups non-dairy milk
1 teaspoon apple cider vinegar (optional)
2 large over-ripe bananas
2 tablespoons flax meal
1 Tablespoon almond butter or canola oil

Whisk the flour, baking soda, sugar, salt, and nutmeg together in a large mixing bowl.

Grease a non-stick griddle with canola oil and over medium heat. Alternately, heat an electric griddle on high (I don’t grease mine).

Place milk, vinegar, bananas, flax meal and almond butter or canola oil in blender and process until smooth.

Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth.

Use a ladle to portion the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.

Serve the pancakes with maple syrup or fruit topping.

“Cheater” Blueberry Syrup: for every tablespoon of blueberry preserves, use two tablespoons of maple syrup

 

03 Mar 2018

Authentically Delicious: Lentil-Mushroom Skillet Shepherdess Pie

Lentil-Mushroom Shepherdess Pie

My mom goes to the Senior Center in town every day. We like to look at their cafeteria’s menu while having our morning coffee. Lately,there’s been an “Authentic” Scottish Shepherds’ Pie on the menu. I always considered Shepherds Pie as being an Irish dish. So I did a little research. Some say it’s Irish, others say British. Ireland, England, Scotland and Wales are all part of the United Kingdom, so I guess I’m splitting hairs here. What I did learn is that there is a meat and dairy free version called a “Shepherdess” Pie. Now that I have a name for it, here’s how the recipe came together. The filling ingredients are browned in a skillet, mixed with cooked lentils, then topped with the potatoes and placed under the broiler just long enough to brown the top.  (Make sure to use a skillet that can be placed under the broiler.) While the lentils cook, brown the shallots, garlic, carrots, parsnips and cremini mushrooms. I like parsnips because they add a little “zing” to the flavor. If you don’t have or like parsnips, you can replace them with more carrots. I also prefer to use cremini mushrooms as they tend to be a little “meatier” and lend brown gravy notes to a recipe. Since I try to eliminate as much sodium from my recipes as possible, I used a combination of brandy, red wine and tomato paste to add a hearty flavor. You can use vegetable broth instead of the alcohol if you like. The mashed potatoes were made and mashed in an instant pot; you can cook them on the stove or use your own recipe instead. The the skillet can be prepared ahead of time and reheated over a low flame then placed under the broiler when ready to serve. This Shepherdess Pie is pretty forgiving, so feel free to experiment with different types of root vegetables and change the ratio of ingredients to your liking. While this may not be an “authentic” recipe for Shepherdess Pie, it certainly is authentically healthy and delicious. Thanks for being Vegi-curious.

Lentil-Mushroom Skillet Shepherdess Pie

Lentil-Mushroom Skillet Shepherd’s Pie

½ cup brown lentils
1 bay leaf

1 lb.Yukon gold potatoes, peeled and cut into large chunks
1 small yellow onion, peeled & chopped
Rosemary to taste
1 Tablespoon nutritional yeast
¼ cup water
¼ cup soy yogurt, soy milk or soy-cashew sour cream

4 oz crimini mushrooms, chopped
2 carrost, chopped
1 parsnip, chopped
1 shallot, minced
3 cloves garlic, minced
2 Tablespoons brandy
¼ cup dry red wine
2 Tablespoons tomato paste
1 tsp dried thyme
Salt and pepper

Sort the brown lentils and add to a small saucepan with bay leaf and 1-1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils until they are just tender, about 16 to 18 minutes, then drain.

Set an instant pot to saute setting. Add onions and a small amount of water. Cook onions until they start to soften and brown slightly. Add the potatoes, rosemary, nutritional yeast and water. Secure cover on instant pot and set to cook on high pressure for 5 minutes. Quick release pressure and remove cover when safe. Drain or cook off any excess liquid. Add soy yogurt and mash with a potato masher. Set aside.

Preheat oven to broil. Heat a large non-stick skillet (10”) over medium-high heat with 1 tbsp olive oil. Add the shallots and garlic and cook until they begin to soften and turn brown, adding a small amount of water to prevent sticking. Add the carrots and parsnips and cook until tender, about 5 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook 1 minute. Add the brandy, red wine and tomato paste; cook until the liquid evaporates. Stir in lentils and heat thoroughly.

Spread the mashed potatoes evenly on top of the lentil-mushroom mixture. Place the skillet under the broiler and bake until the potatoes are lightly browned, about 5 minutes. Remove from oven and serve immediately.

14 Dec 2017

Think Outside the Can: “Roasted” Tomato Soup

 

Roasted Tomato Soup

I’ve often wondered what’s the appeal of tomato soup. After all, isn’t just like a can of tomato sauce? Maybe the appeal is that it’s a light accompaniment to a sandwich. “How about some soup and a sandwich for lunch” sounds appealing. I just hadn’t come around to liking tomato soup until now. It all started with a large basket of plum tomatoes that I picked up for a song at my favorite Amish farm stand. I decided to roast the tomatoes with a small amount of olive oil, garlic and herbs. It sounds like a lot of effort, but most of the time is spent waiting for them to come out of the oven. I froze the roasted tomatoes in plastic pint-sized containers to use throughout the winter to make my Pasta with Roasted TomatoesThis got me thinking about making homemade tomato soup using roasted tomatoes. Now that sounds like something I could go for. I wanted to simplify the recipe and opted to replicate the flavor of roasted tomatoes by cooking canned tomatoes on the stove top. (Actually, I didn’t want to risk those beautifully roasted tomatoes on a potential flop nor did I want to spend the extra money on a can of fire-roasted tomatoes.) I cooked onions and garlic until golden, added drained tomatoes and cooked them on high heat to get everything to caramelize. I added a potato to impart a little creaminess and body to the soup. This soup is light enough to enjoy with a sandwich and substantial enough to fill the gap that a salad so often leaves you with. You could ladle the soup into a cup for an afternoon snack or serve it as a first course when company comes for dinner. Mmmm, Mmmmm, Good! Try this Roasted Tomato Soup and start thinking outside the can. Thanks for being Vegi-curious. 

Roasted Tomato Soup

1 yellow onion, chopped
3 to 4 garlic cloves, chopped
28 oz. can of diced tomatoes
3 cups vegetable broth
1 teaspoon sugar
1 small potato, chopped (about ¾ cup)

For the Croutons:

1 whole wheat or multi-grain bagel, cubed
2 Tablespoons yellow mustard
1 Tablespoon nutritional yeast
1 teaspoon dried thyme or other herb

Drain tomatoes and reserve the juice. Set aside.

Heat a sauce pot over medium high heat. Add onions and cook until they start to soften and turn golden. Add garlic and cook another minute. Add the drained tomatoes and sugar. Cook on high until the tomatoes start to brown and the bottom of the pot develops spots of caramelization. Add the tomato juice, vegetable broth and potato. Bring to a boil then reduce to a simmer. Cover and cook until the potatoes are tender, about 20 minutes. Remove from heat and let cool. Pour contents into a blender container and puree until smooth. You could also use a hand-held immersion blender and puree directly in the pot. Return to stove to heat. Garnish with croutons or air-fried zucchini. You can also stir in a spoonful of soy yogurt or cashew cream.

To make croutons:

Mix the mustard, nutritional yeast and dried herb in a large bowl. Add the bagel cubes and toss to coat evenly. Place the cubes into the basket of an air fryer set to 250F. Fry until the cubes are crisp throughout. Remove from basket and let cool. If you don’t have an air fryer you can bake them in the oven at 250F until the croutons are crisp and lightly browned.

05 Nov 2017

Kitchen Kids: Breakfast Quinoa Pudding Bowl

Breakfast Quinoa Bowl

Like many first-born children, my oldest brother, Tom, was very independent. I remember Mom telling the story of waking up one morning to find him making breakfast on the stove. He was about five years old. Luckily there was no harm done. I remember during my brief stint as a high school Home Economics teacher having my students make pancakes. It was a mess. After that experience, I’m not so sure I’d trust a five-year old in the kitchen. All kidding aside, there are some recipes that children can tackle under the watchful eye of Mom or Dad. My Breakfast Quinoa Pudding Bowl is one of them.

I was in the mood for rice pudding this morning. What I like about rice pudding is that it’s creamy, sweet and sultry all at the same time. I also woke up very hungry today and didn’t want to wait for a pot of rice to cook. I happened to make a batch of quinoa for dinner last night that was idling in the fridge. This was starting to sound interesting . . . creamy, sweet, sultry and . . . nutty. Why not? I added some quinoa, soy milk, sugar, arrowroot, vanilla and cinnamon into a ramekin and cooked it in the microwave for about 1-1/2 minutes. I added the arrowroot to help thicken the milk and give it that “pudding” mouthfeel. I had some cooked apples and raisins in the fridge and decided to spoon that over the pudding just before serving.  Some chopped banana or mango would be a nice addition as well. This was so simple to make that I just might trust a five-year old to make this. (Place the bowl on a plate before putting in the microwave and make sure they use oven mitts when removing it.) It is also so tasty that I trust your family will enjoy it. The nice thing is that it comes together so easily that you can make it as a quick weekday breakfast, a last-minute dessert or even a late-night snack. Make a few Breakfast Quinoa Pudding Bowls this morning and make it a Vegi-curious day!

Breakfast Quinoa Pudding

¼ cup cooked quinoa
2 Tablespoons non-dairy milk (see note)
½ teaspoon arrowroot or cornstarch
1 teaspoon sugar
Few drops of vanilla extract
Cinnamon
Favorite fruit for topping

Place all ingredients in a one-cup ramekin or bowl. Microwave on high for one minute. Remove and serve with chopped fruit.

Note: You can use more milk as desired. For every 2 tablespoons of milk, use ½ teaspoon of arrowroot and adjust sugar as you like.

09 Oct 2017

Turning into Fall: Pasta with Roasted Tomatoes & “Fried” Zucchini

Pasta with Roasted Tomatoes & “Fried” Zucchini

I love this time of the year because there’s still a lot of fresh produce at the farm and with cooler temperatures creeping in I get to turn on my oven. It’s like I’m turning a corner and I still get to enjoy the good things about where I’ve been and where I’m going. I picked up some beautiful plum tomatoes and zucchini earlier in the week and put together this Pasta with Roasted Tomato and “Fried” Zucchini recipe. It’s quite simple. Just roast plum tomatoes with garlic and herbs, either air- or oven-“fry” thin slices of zucchini and toss with your favorite pasta. This recipe is what I like to call a “have-it-your-way” recipe because you can easily adapt it to your liking. I used a combination of fresh oregano and marjoram, but you can use any fresh or dried herbs you like. I used one-half pound of Barilla’s campanelle, which is a cut pasta that looks like a curled lasagna. You could probably get away with using more pasta. If you’re thinking about using this recipe as a side dish you might use a small cut of pasta, like orzo, and chop up the zucchini after it’s “fried.” This dish is fancy enough to serve on a special occasion and simple enough for a quiet family dinner. Any way you choose, you’ll have a fresh, delicious and healthy meal. Thanks for being Vegi-curious.

Pasta with Roasted Tomatoes & “Fried” Zucchini

8 very ripe plum tomatoes
olive oil to coat the pan
3 garlic cloves, peeled and thinly sliced
fresh or dried oregano and marjoram (or any herb you like)
salt and freshly cracked pepper

2 small zucchini

8 oz. dry pasta, cooked according to package directions

Preheat the oven to 325ºF (165ºC.)

  1. Lightly coat a large baking pan with olive oil. (Use one that’s just large enough for a single layer of tomatoes.)
  2. Cut the tomatoes in half horizontally then use a sharp knife to remove the stems. Lay them cut side down in the pan, then distribute the garlic, herbs and seasonings on top. Bake the tomatoes for two hours, or until they are completely softened and wilted and start to wrinkle. Remove from oven. Use a fork and a knive to break up the tomatoes to make a chunky sauce.
  3. Cut the zucchini in half lengthwise. Place the cut side down on a cutting board and thinly slice on a diagonal. Place the zucchini in a bowl, add one-half to one teaspoon of olive oil and toss to coat. Set an air fryer to 400F and cook the zucchini until they start to soften and get spots of brown. (See note on how to make the zucchini in a oven.) Remove and add to the pan with the roasted tomatoes.
  4. When pasta is cooked, add to the pan with the tomatoes and zucchini. Toss gently and serve.

Note: To cook the zucchini in the oven, raise the temperature to 400F. Line a rimmed baking sheet with parchment paper and arrange the zucchini slices in a single layer. Bake until they start to soften and turn brown.

 

02 Oct 2017

The Great Pumpkin: Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfait

When he came up the story line of The Great Pumpkin I wonder if Charles Schultz knew that someday millions of people would develop a “Linus Alter-Ego”? I, along with a host of others, look forward to all things pumpkin during the harvest season.

The Great Pumpkin is a holiday figure in whom only Linus van Pelt believes. Every year, Linus sits in a pumpkin patch on Halloween night waiting for the Great Pumpkin to appear. Invariably, the Great Pumpkin fails to turn up, but a humiliated but undefeated Linus vows to wait for him again the following Halloween. I can relate.

I really look forward to this time of the year. I’m in the habit of buying a few baby pumpkins every time I go to my favorite Amish farm stand. I bake them and freeze the puree to use in baked goodies all year round. I use pumpkin puree in place of applesauce and bananas because it doesn’t impart a fruity flavor to brownies and chocolate cake. I do like pumpkin scones and, now, these Pumpkin Cheesecake Parfaits. This recipe was inspired by one that I saw on Facebook . The filling is made with pumpkin, cream cheese, whipped cream, sweetened condensed milk and frozen whipped topping; and the crust had graham crackers, butter and sugar. Yikes! It looked so creamy, spicy and decadent. How could I not try to make this work for me?

It was actually easier than I expected. For the crust I used a mixture of graham crackers and pecans. The fat from the pecans allowed the crust to clump up so that it could stick together in the bottom of a glass. No extra sugar is necessary as the graham crackers are sweet right out of the box. The filling was made with pumpkin, raw cashews, extra firm tofu, brown sugar, lemon juice/lactic acid and pumpkin pie spice. The combination of cashews and lemon juice are what I use as a cream cheese replacement and the tofu gives it a lighter feel. Lactic acid is similar to lemon juice as it adds to the tangy flavor of non-dairy foods. (The one I use is made from sugar beets. You can omit this and simply add more lemon juice.) I used brown sugar on my first go-around. My second attempt was made with dates. Both came out equally delicious, so the choice is yours to use sugar or dates. I processed the filling in a high-powered blender to get a super smooth texture. I can’t say that I would trust a regular blender or a food processor to get these same silky results. The pecan-graham crumble adds a nice textural contrast to the dreamy, creamy pumpkin filling. You can really have fun by dressing up these parfaits by sprinkling candied pecans, granola, crystallized ginger or more graham cracker crumble. It’s all good.

So, the moral of the story is to be like Linus and never give up. Adopting a plant-based diet over five years ago was certainly a challenge for a foodie like me. I’ve had a few disappointing meals and several melt-downs since. I’ve learned to walk away from those recipes that just won’t work for me and move on to ones that do. It’s what keeps me going down this path to wellness. Feed your Linus alter-ego with these Pumpkin Cheesecake Parfaits. Thanks for being Vegi-curious.

Pumpkin Cheesecake Parfaits

Filling:

½ cup raw cashews, soaked and drained
8 oz. extra firm tofu, pressed
1 cup pumpkin
½ cup brown sugar (3/4 cup dates)
2 teaspoons lemon juice
½ teaspoon lactic acid (optional)
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch of salt

Crust:

1 sleeve of graham crackers
1 cup pecans

Place all filling ingredients in high-powered blender and process until smooth. Remove to covered container and refrigerate.

Place graham crackers and pecans in a mini-chopper or food processor. Process until the crackers and nuts are finely ground and begin to clump.

Assembly:

Place one or two tablespoons of crust into a small glass or ramekin. Press down with an espresso tamper or your fingers. Spoon or pipe the filling into the glass until the glass is full. Refrigerate until ready to serve.

 

 

 

18 Sep 2017

Still Smokin’: Pasta Carbonara

Pasta Carbonara

This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.

Smoky Creamy Cashew Sauce

½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms
water

Process all ingredients in blender, adding more water to achieve desired consistency.

Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.

08 Jul 2017

Sultry Soup: Turkish Red Lentil Soup

Turkish Red Lentil Soup

When I think of Mediterranean cuisine, one word comes to mind: sultry. What appeals to me about this food is how somewhat common herbs, spices and aromatics get blended into a dish in an exotic way. A few weeks ago, Bruce and I tried out a restaurant that I’ve been wanting to go to for a long time. The Mediterranean Grille serves tasty food with a Moroccan and Turkish influence. We ordered a vegetable tagine, Zalouk (eggplant dip) and Turkish Red Lentil Soup. Everything was so delicious that I couldn’t wait to come up with my own versions. Why am I so excited about this soup? Well, it’s made with one of my favorite legumes, red lentils. It contains bulgur, a grain that I’ve wanted to include in my recipes but haven’t gotten around to. And, I love the flavors of Mediterranean cuisine. It comes together quickly, cooks in one hour and fills your home with an enticing aroma. You can round out your meal with some olives, a bowl of your favorite hummus and warm pita or rustic bread. Oh, this is so good.Thanks for being Vegi-curious.

Turkish Red Lentil Soup

makes about 3 quarts

1/2 cup soaked bulgur (see notes)
2 onions, finely chopped
1 large carrot, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon coriander
1 cup red lentils
2 tablespoons tomato paste
12 cups vegetable stock or water
Lemon slices for serving

Heat a large stock pot over medium-high heat. Add the onions, carrots and garlic and cook until they are golden, about 5 minutes. Add the paprika, cumin, coriander, lentils and bulgur into the onions and stir to coat. Add the tomato paste and water or vegetable stock; bring to a boil, then cover and cook until soft and creamy, about 1 hour. Ladle into bowls and garnish with lemon slices.

To soak bulger: Place ¼ cup dry bulgur in small bowl and cover with ¼ cup boiling water. Let stand 1 hour. This should yield ½ cup of soaked bulgur.

 

25 Jan 2017

Day One: Hoppin’ John Stew

Hoppin’ John Soup

What I love about the holidays are the traditions. It can be a beloved family recipe or a tradition from another region, country or culture. I especially like the southern tradition of making Hoppin’ John for New Years Day. This bean dish is typically made with black-eyed peas, bell peppers,onions, tomatoes and rice all cooked in one pot. Since I’ve already done the traditional recipe served over rice and Hoppin‘ John Burgers this year’s recipe is a Hoppin’ John Stew. What makes this recipe more “stew-like” than traditional Hoppin’ John is that it has more beans, vegetables and liquid and not so much rice. It can be made a day ahead and re-warmed in a slow-cooker. It’s the perfect solution for winding down on Day One after staying up late to ring in the New Year. Time to “ring in the new” with this Hoppin’ John Stew. Best wishes for a healthy and happy new year and thanks for being Vegi-curious.

 

Hoppin’ John Soup

1 lb. dry black-eyed peas
1 large yellow onion, chopped
1 large green bell pepper, chopped
4 garlic cloves, chopped
1 can (28 oz.) plum tomatoes, drained & chopped (or diced tomatoes, drained)
1 tablespoon dried thyme
2 dried bay leaves
½ teaspoon cayenne pepper
1 teaspoon liquid smoke
2 tablespoons brown sugar
10 to 12 cups water
1 cup uncooked brown rice

Soak black-eyed peas overnight and drain. (You can also quick soak the peas by covering them with water and boiling for two minutes. Let soak for 1 hour, then drain.) Cook in pressure cooker according to manufacturer’s directions. When pressure has gone down, open pressure cooker and drain the peas.

Heat a saucepot over medium-high heat. Add onions and bell pepper and cook until they begin to soften and brown, adding water 2 tablespoons at a time to prevent them from sticking. Add garlic and cook for one minute. Add tomatoes, thyme, bay leaves, cayenne pepper, liquid smoke and brown sugar and cook for another minute. Add water and cooked peas and bring to a boil. Add rice and reduce to simmer. Cook, uncovered, until black-eyed peas are tender and thick (about 45 minutes). Thin with more water as desired.

28 Dec 2016

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