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blackeyedpeasalad

Black Eyed Pea Salad

Here’s a delightfully different salad recipe I got from Pioneer Woman.  However, as with most anything I set out to do, I don’t follow the rules and do it MY WAY.  I’ve never really been a fan of black eyed peas, but this salad is incredible.  Before passing judgement – be brave, be bold, and try it! 

I served this as a salad, but you could also serve it as a salsa/dip along with corn chips.  Either way, you can’t go wrong.

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon fine ground black pepper

Salad:

  • 1 sweet red pepper, cored, sliced, and diced
  • 1 sweet green pepper, cored, sliced, and diced
  • 1-2 fresh jalepeno peppers, cored, seeded, sliced, and diced (if you love HOT, leave some seeds)
  • 1 peeled, cored, diced cucumber
  • 1 bunch green onions, chopped
  • 2-3 stalks celery, chopped and diced
  • 2 cans drained black eyed peas

 Prepare dressing, set aside.  Chop fresh veggies.  Place chopped veggies in a large salad bowl.  Add peas and stir.  Pour dressing over veggies and peas. Toss to coat veggies with dressing.  Cover and refrigerate a couple of hours before serving. 

Variation:

I’ve already made this salad twice this week.  The second time, I used black beans instead of the black eyed peas.  When I make this again, I plan to add a chopped avacodo and a little fresh garlic in the mix.  I believe we have a new favorite at our house for the new year.

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blackeyedpeaspork

Black Eyed Peas- N- Pork  
 

Our gang here at TaraCooks.com would like to wish all of you a very Happy New YearMay God bless your lives with health, happiness, and His spirit today and throughout 2009! 

Here’s how to get all the New Year’s traditions in one main dish.  It contains those “lucky” black eyed peas.  Pork and cabbage go in the mix that so many folks here in the south serve with the peas.  This recipe is a complete experiment for me, and one I created after consulting with my life long friend Amanda.   

Brown 1 pound ground pork in large iron skillet over medium heat. (There was practically NO grease that cooked out of the pork. I was surprised). 

Add:

  • 1 chopped green pepper
  • 1 chopped medium sweet onion
  • ½ cup chopped celery
  • 1 cup chopped cabbage (I used slaw mix, without the dressing) 

Cook chopped veggies with ground pork until onions are translucent. 

Then add:

  • ½ cup Minute Rice
  • 1 can chicken broth
  • 1 can drained black eyed peas
  • Salt and Pepper to taste 

Simmer until rice is done and liquid chicken broth is absorbed. 

Serve in large cabbage leaves. 

Although I served this dish in the cabbage leaves, you could simply serve from the iron skillet for simplicity’s sake.  Amanda made a similar dish with potatoes and carrots in place of the slaw mix and rice.  She was able to roll spoonfuls of her mix into cabbage leaves, secure with a toothpick, and bake with some canned tomatoes as topping.  We both could imagine some country ham pieces accenting this dish too!  Any how, I had fun creating a new dish, and consulting with an old friend.  I was also pleased with the taste.  And I’m no longer a virgin ground pork chef!

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