Monday, August 27, 2012
This simple meal of black-eyed peas, potatoes, with fresh tomatoes and okra on the side, is inspired by my reading. I have only recently become an admirer of the okra vegetable, upon mastering the cooking off of its slimy consistency. Also, I learned that okra is wonderful for normalizing cholesterol and sugar levels, and has the multiple benefit of eating a fibrous plant. From my experience, cooking in an iron skillet really enhances the flavor of okra and is a must for any home cook. Likewise, black-eyed peas have tremendous health benefits. They are an excellent sources of fiber, protein, potassium and iron. For this recipe, I pre-soaked in filtered water for a couple hours. This shortens the cooking time considerably, and somehow maximizes their nutritional benefits.
Ingredients black-eyed peas dish:
1 cup of b lack-eyed peas
1/3 cup of navy beans
4 small potatoes sliced
1 cup of chicken broth
2 cups of water
1/3 cup of fresh parsley
3 small tomatoes
1/3 cup of chopped white onion
1/2 teaspoon of paprika
1/2 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
1 teaspoon of salt
First, put Blackeyed Peas and Navy Beans in a medium cooking pot with chicken broth and water. Turn heat to medium, and add onions, potatoes, and spices, making sure to stir ingredients. Once it reaches a rolling boil, lower heat and place lid on pot. The beans usually cook within 30 minutes or less if pre-soaked. If peas and beans start to look dry and are still uncooked, add some more water, allowing 10 minutes more cooking time. Add the parsley, and sliced tomatoes before serving. Stirring them in to beans.
Ingredients okra dish:
16 okras chopped into moons
1 tablespoon of olive oil
1/2 teaspoon of turmeric
1/2 teaspoon curry
1/2 teaspoon of cumin
1 handful of breadcrumbs (or crushed croutons)
First, pre-warm iron skillet on medium heat. Place olive oil and chopped okra in skillet. Add spices and breadcrumbs while sauté in olive oil. Cook until lightly browned. Add salt as needed. Okra is ready very quickly and should be made after beans are done.
Serve side by side together as one meal. This recipe makes 4 moderate servings.
Sunday, August 5, 2012
Let's be honest all you meat eaters.
Who doesn't love a good meatball with their sandwich or spaghetti sauce?
I thought I would surprise my husband with meatballs for dinner, as we have been eating very healthy for our hearts lately, with lots of tofu, okra, and oyster mushrooms. I say let's mix it up!
So infrequently I will throw in a dish with grass fed beef, locally grown.
These meatballs have a fabulous balance of sweetness and savory.
Preheat oven to 375 degrees.
1 lb of grass feed beef
1/3 cup of chopped white onion
1 tsp of Blackstrap molasses
1 tsp of sea salt
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of garlic powder
A pinch of Santa Fe Peppers
A Splash of cream
For baking you will need:
1/3 cup or less of ketchup
1/3 cup of water
In a large bowl place all ingredients and mix with your hands.
Make small balls, rolling them in your hand.
One pound will make enough to fill a 9x13 buttered baking dish.
Finally before putting dish in the oven,
add 1/3 cup of water, and a dollop of ketchup to each meat ball.
Bake for 45-50 minutes (grass fed beef cooks faster than commercial beef).
Make sure not to brown them, so they will melt in your mouth.
Drain the extra fat from baking dish with a large serving spoon. Enjoy with any dish you like!
This evening I happened to make a fresh tomato and basil sauce over spaghetti.
Enjoy with family and friends!
Blessed be the cows!