Gluten-free Cookies That Are Yummy

Yes even if you’re going gluten-free you can indulge in delicious cookies for holiday time. Last week in her Rural Foodie column in the Roanoke Rapids Daily Herald, Betty included three that were just that - gluten-free and delicious. Here are two of the three. Happy Holidays to you and yours from us at Food Cures U. Blessing to all.

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Chewy Ginger Molasses Cookies

These cookies contain no flour, eggs or dairy, so are prefect to make for the folks who are avoiding these foods. 

 

1 tablespoon flax seed meal*

½ cup almond butter

1/3 cup coconut palm sugar

2 tablespoons molasses

1 teaspoon vanilla extract

3 tablespoons coconut flour

1 teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon course or kosher salt

¼ teaspoon baking soda

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. In large bowl with electric mixer at medium speed, beat flax seed, 3 tablespoons water, almond butter, sugar, molasses and vanilla extract until smooth. Add coconut flour and remaining ingredients; beat until sticky dough. Using  small cookie scoop or 1 tablespoon dough drop 2 inches apart on baking sheets, about 6 per sheet.  If needed, flatten cookies slightly. Bake 10-12 minutes or until edges just turn lightly brown. Remove from oven; cool 10 minutes on sheets on wire rack. Remove and cool completely. Makes 12 cookies. 

*If desired 1 whole egg can be used to replace flax seed meal and water.

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Chai Meringue Drops

If you enjoy the taste of chai tea you’re going to love these fat-free, sweet and uniquely flavored meringues.

 

1 bag English Breakfast tea (or about 1 teaspoon tea leaves)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

¼ teaspoon ground cardamom (optional)

1/8 teaspoon ground cloves

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon  vanilla extract

decorative sugar (optional)

Position racks in upper and lower thirds of  oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove tea leaves from tea bag. If leaves are large, finely grind in a spice grinder. In small bowl mix tea, cinnamon, ginger, cardamom, and cloves; set aside.   In large bowl with electric mixer at medium speed, beat egg whites until frothy, about 30 seconds. Add cream of tartar and salt; beat until soft peaks form, 3 to 4 minutes. Increase mixer speed to medium high; slowly beat in  sugar. Beat until stiff peaks form, 4 to 5 minutes. Beat in vanilla extract and tea-spice mixture. With piping bag (fitted with ½-inch star tip, if desired) pipe 1 1/4-inch mounds about 1 inch apart on prepared sheets. Sprinkle with sugar, if desired.  Bake, switching pans halfway through, until meringues are dry enough to peel off  parchment easily, about 2 hours. Turn off oven; leave meringues in oven to finish drying, about 1 more hour. Let cool completely on pans. Makes about  60 drops.

Posted on December 17, 2018 .

New Twists on Southern Favorites - Corn

For the third in the series we went totally corny showing great, delicious ways to serve the different forms of corn from sweet corn-on-the-cob, hominy, corn meal to grits. When the tasting was over there wasn't a crumb left.

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Black Bean Salsa

1 can (15 ounces) black beans, rinsed and drained

1 can (14 ounces) whole kernel corn, drained

1 1/4 cups prepared chunky tomato salsa

 

In medium bowl, mix all ingredients until well combined. Cover and refrigerate. Serve with baked tortilla chips. Makes about 3 cups.

 

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Flavored Popped Corn

12 cups prepared popcorn

6 tablespoons butter

Southwest Mix (see below)

 

In large bowl, place popcorn. In small saucepan, over medium-low heat or in microwave safe bowl in microwave melt butter; pour over popcorn. Add southwest mix; toss until well coated.  Makes 12 (one-cup) servings.

 

SOUTHWESTERN MIX

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon salt

1 1/2 teaspoons chili powder

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Vegetable and Cornmeal Fritters

 

1 medium zucchini, shredded

1 1/4 cups shredded carrots (about 2 large)

3 scallions (green onions), thinly sliced

1/2 cup corn meal

2 eggs, beaten

3/4 teaspoon salt

1/2 teaspoon ground turmeric

 2 -3 tablespoons olive oil

 

Drain zucchini 5-10 minutes to drain well and squeeze out excess water. In medium bowl, stir zucchini, carrots, scallions, cornmeal, eggs, salt and turmeric until well combined and holds together.  In heavy skillet over medium-high heat, heat oil.  Scoop 1/4 cup vegetable mixture into hot skillet, flatten into small patty; repeat. Cook for about 3-4 minutes per side, until browned and crisp. Makes 7-8 fritters.

 

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Slow Cooker Chicken and Corn Stew

1 medium onion, chopped

2 pounds chicken thighs, skinned if desired

3 cloves garlic, minced

5 teaspoons curry powder

2 teaspoons ground ginger

1/4 teaspoon each salt and pepper

1 can (15 ounces) white hominy, drained

1 can (28 ounces) crushed tomatoes

1 cup chicken broth

1 bay leaf

1 package (8 cobs) frozen corn on cob

1 package (9 - 10 ounces) fresh spinach

2 tablespoons lime juice

 

In slow cooker, layer first 12 ingredients in order listed. Cover; cook on Low heat setting 8 to 10 hours (or on High heat setting 4 ½  to 5 hours) until  chicken is tender. Remove bay leaf. Stir in spinach and lime juice; let stand 2 to 3 minutes until spinach wilts. Makes 6-8 servings.

 

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Cheese and Chive Cornmeal Biscuits

1 1/3 cups all-purpose flour

2/3 cup cornmeal (medium grind)

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon salt

6 tablespoons chilled butter, cut into cubes

3/4 cup plus 2 tablespoons chilled buttermilk

1 1/2 cups shredded pepper jack cheese

1/4 cup chopped or snipped chives

 

 Preheat oven to 425 degrees F. Line baking sheet with parchment paper; set aside. In bowl of food processor or large bowl place flour, cornmeal, baking powder, baking soda, sugar and salt; add butter. Pulse 3 - 4 times until crumbly or cut in using pastry blender. Add buttermilk and pulse a few more times until the dough comes together or mix until well combined. In large bowl mix cornmeal mixture, cheese and chives until just combined; drop by 1/4 cup measure, onto baking sheet about 2 inches apart.  Brush tops of biscuits with remaining buttermilk;  bake for 12- 15 minutes or until the tops are crusty and golden. Makes 12 biscuits.

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 Shrimp and Grits

 

2 tablespoons olive oil

4 slices bacon, chopped

1 pound medium shrimp, peeled, deveined (thawed and drained if frozen)

2 tablespoons flour

1 ½ cups thinly sliced mushrooms

1 clove garlic, minced

1⁄2 cup chicken broth

1 tablespoon butter

1 tablespoon fresh lemon juice

4 scallions (green onions), thinly sliced

Cheese Grits (below)

 

In large heavy skillet over medium heat heat oil.  Add bacon; cook, stirring occasionally, until crisp, about 10 minutes. With slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet. In medium bowl, mix shrimp with flour. In same skillet over medium-high heat in bacon fat; add shrimp. Cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms; cook, stirring occasionally, until tender, 3-5 minutes. Add garlic; cook until golden, 1 minute. Increase heat to medium- high; add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 2- 3 minutes. Return shrimp to skillet along with butter and lemon juice.  Cook, stirring frequently, until sauce thickens, about 1 minute. Stir in reserved bacon and scallions. Serve over Cheese Grits.  Makes 4 servings.

 

Cheese Grits

1 cup quick cooking white grits

3⁄4 cup shredded sharp cheddar cheese

1⁄4 cup grated parmesan cheese

3 tablespoons butter

¼- ½ teaspoon Tabasco or hot pepper sauce

Kosher salt and pepper to taste

 

In medium saucepan over high heat, bring 4 cups water to a boil. Reduce heat to medium-low; stir in grits. Cook, stirring frequently, until grits are creamy, about 5-8 minutes. Stir in cheddar, parmesan, butter and  Tabasco. Season with salt and pepper; cover and set aside.                              

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Blueberry Cornmeal Pudding

 

1 cup fresh or frozen unsweetened blueberries, thawed

1/2 cup sugar, divided

2 cups milk

6 tablespoons yellow cornmeal

3/4 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once. In a 3-quart  microwave-safe bowl, combine the milk, cornmeal, lemon peel and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry sauce. Makes 4 servings.

Chow down time the best part of the cooking class, so we've been told. People who had been to the other classes  said we topped ourselves with these recipes and gave them 5 stars.  

Chow down time the best part of the cooking class, so we've been told. People who had been to the other classes  said we topped ourselves with these recipes and gave them 5 stars.  

Posted on March 22, 2018 .

New Twists on Southern Favorites - Sweet Potatoes

The versatile sweet potato was the star of our second cooking class in the series. We had so much fun turning that nutritious vegetable into a glorious puree, soup, chili and even a yummy "good-for-you" frosting. 

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SWEET POTATO HUMMUS

Use as a spread or dip with vegetables; will keep in the refrigerator, covered, for up to 3 days.

 

1 medium sweet potato, cooked, skin removed

1 can (15 ounces) chickpeas, drained and rinsed

1 medium clove garlic

1 teaspoon salt

½ cup extra-virgin olive oil

Freshly ground pepper (optional)

Hot sauce or chili sauce (optional)

 

In food processor place sweet potato, chickpeas, garlic and salt; process 1 minute.  While running, slowly add olive oil to form a smooth puree. Serve topped with pepper and hot sauce. Makes about 3 cups.

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SWEET POTATO APPLE SOUP

Serve with fat-free sour cream or plain non-fat yogurt, if desired

 

2 tablespoons olive oil

1 medium onion, finely chopped

1 apple, peeled, cored, shredded or finely chopped

3 cups cooked and mashed sweet potato

4 cups chicken or vegetable broth

½ cup evaporated milk

2 tablespoons sugar, maple syrup or honey

2 teaspoons pumpkin pie spice

½ teaspoon salt

 

In large saucepan over medium-high heat, heat olive oil. Add onion and apple; cook, stirring, 3 minutes. Stir in sweet potato, chicken broth, evaporated milk, sugar, pumpkin pie spice and salt; cook until heated through.  Makes 4 servings.

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SWEET POTATO FROSTING

You can also enjoy this “frosting” as a rich pudding without the cake.

 

1 cup cooked sweet potato puree (about 1 large sweet potato)

5 ounces semisweet or bittersweet chocolate (55 to 60 percent cacao), finely chopped (3/4 cup)

 

In large saucepan over medium-low heat, bring sweet potato puree to a simmer, stirring frequently. Remove from heat; stir in chocolate until smooth. Cool, stirring occasionally, until mixture is at room temperature; it should form soft peaks but not be stiff. Makes generous 1 cup

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OATMEAL SWEET POTATO MUFFINS
 

1 cup old fashioned rolled oats
1 cup flour (all-purpose, whole wheat or both)
1 tablespoon ground flaxseed

1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cooked and mashed sweet potato
1 large egg

 3/4 cup packed brown or date sugar
1/3 cup mild olive or grape seed oil
1/4 cup milk (skim, regular, nut milk)
1 teaspoon vanilla extract

 

Preheat oven to 400°. Line one 12-cup muffin pan with paper liners or generously grease. In medium bowl stir oatmeal, flour, flaxseed baking powder and soda, cinnamon and nutmeg. In  small bowl, stir sweet potato, egg, brown sugar, oil, milk and vanilla until well combined. Pour sweet potato mixture over  flour mixture; stir until just moistened. Scoop scant ¼ cup into muffin pan. Bake 15-20 minutes or until top springs back when touched. Makes 12  servings.

  

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3 BEAN SWEET POTATO CHILI

This stick-to-your-ribs dish proves vegetarian fare can be just as hearty and filling as meaty meals.

1 very large sweet potatoes, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 chipotle chiles in adobo (canned), cut up

3 cloves garlic, coarsely chopped

1 tablespoon ground cumin

2 teaspoons chili powder

1 can (28 ounces) diced tomatoes

1 cup vegetable or chicken broth

1 package (8 ounces) frozen shelled edamame or lima beans

1 can (15- 16 ounces) pinto beans

1 can (15-16 ounces) black beans, drained

Shredded Cheddar cheese and plain yogurt (optional for garnish)

 

In slow cooker, mix sweet potatoes, onion, chipotle pepper, garlic, cumin, chili powder, tomatoes, broth and   beans. Cover; cook on Low heat setting 8 to 10 hours (or on High heat setting 4 ½  to 5 hours) until potatoes are fork tender. Serve chili with cheese and yogurt. Makes 6-8 servings.

We didn't have to invite our participants twice to come taste and enjoy. Glad to say we only got rave reviews.

We didn't have to invite our participants twice to come taste and enjoy. Glad to say we only got rave reviews.

Posted on March 22, 2018 .

New Twist on Southern Favorites - Collards

We had so much fun cooking and showing how old time Southern favorites can be cooked in new ways with amazingly delicious results at the series we did at the Center for Energy Education, Here are the recipes from that session. 

Collard Green Pineapple Smoothie

1 small banana

½ cup pineapple tidbits

1 cup packed shredded collards

1 cup coconut water or coconut milk

1 tablespoon chia seeds (optional)

In blender container place all ingredients; puree until smooth. Makes 1 serving.

 

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Quick Veggie Stir-Fry

2 tablespoons olive oil

3 cups packed shredded collard greens

1 garlic clove, finely chopped

1 bag (14.4 – 16 ounces) mixed stir-fry vegetables or 3 cups cut-up assorted

   vegetables  (bell peppers, broccoli flowerets, shredded carrots, etc.)

½ cup prepared stir-fry sauce or ½ cup soy sauce mixed with 2 teaspoons   cornstarch

In large (12-inch) skillet or wok over medium-high heat, heat oil. Add collards and garlic; cook, stirring, 2 to 3 minutes or until almost crisp-tender. Add vegetables; cook, stirring, 6 to 8 minutes or until vegetables are heated through. Add stir-fry sauce. Cook 2 minutes more or until hot. Makes 4 servings.

 

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Baked Greens Chips

4 – 5 large collard leaves, washed and dried, stems removed

¼ cup olive oil (not extra-virgin)

¼ teaspoon coarse salt

 

Preheat oven 300 degrees F. Cut leaves into 1- to 2-inch strips. On parchment lined baking pans, arrange strips in single layer. Spray or brush strips with oil; sprinkle with salt. Bake until dry and crisp, about 15 to 20 minutes. Remove from pan. Repeat with remaining strips. Store in brown paper bag up to 3 days.  Makes 4-6 appetizer/snack servings.

 

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Slow-cooker Black-Eyed Pea and Collard Green Soup

 

1 package (16 ounces) dried black-eyed peas, rinsed

1 large onion, chopped

4 cloves garlic, minced

1 large rib celery, chopped

1 large carrot, peeled and cut into a 1/4-inch dice

7 cups vegetable or chicken broth

1/2 teaspoon dried thyme

2 bay leaves

2 tablespoons olive oil

4 cups ribs removed and thinly sliced or coarsely chopped collard greens

1 tablespoon cider vinegar

 

In large slow-cooker place beans, onion, garlic, celery, carrot, broth, thyme, bay leaves and oil.  Cover; cook on low heat setting 8 hours or until peas are tender. Stir in collards; cook 1 hour more or until back-eyed peas and vegetables are tender.  Remove bay leaves. For a slightly thicker and creamier soup, smash some black-eyed peas.  Stir in vinegar. Makes 6-8 servings.

 

 

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Healthy Collard Greens with Beets

1 large bunch collard greens, washed and stems removed

 2 tablespoons olive or coconut oil

 1 to 3 cloves garlic, minced

 1 cup chicken or vegetable broth

 Salt and pepper

Juice of 1 lemon or lime (or 2 tablespoons vinegar)  

1 small beet, peeled, grated or spiralized

 

Stack 6 to 8 leaves at a time, on top of one another, roll up, and slice into 1/2 inch thick slices. Then slice other direction to create squares.  In large sauté pan over medium high heat, heat oil. Add garlic; saute until fragrant, about 1 minute. Add collard greens and  broth.  Reduce heat to medium; cover and cook, stirring occasionally. Cook until liquid almost evaporates, and collards are tender, about 15 - 20 minutes. Season with salt and pepper. To serve drizzle lemon or lime juice over greens. Top with beets. Makes 4-6 servings.

 

 

 

Posted on March 20, 2018 .

Say Goodbye to Sugar and Why

Yes, it's a long read yet the information given about health and sugar are worth your time and wellness. It's an excerpt from an email by Dr. Hyman. 


"As hunter-gatherers, we ate the equivalent of only 20 teaspoons of sugar a year. Today, we eat over 150 pounds per year per person, or half a pound a day. The average school kid eats 34 teaspoons of sugar a day.

Food manufacturers realize you know the usual suspects, so they’ve become savvier. Many supermarkets and health food stores now carry many sneaky sources of sugar, disguised in unrecognizable ingredients and so-called healthy foods that contain as much if not more sugar than their regular versions.

With sugar, what to avoid becomes really important. Sugar can dramatically alter your metabolism and your brain chemistry, causing you to suffer intense cravings while increasing your risk for disease.

“Sugar is very pro-inflammatory and one of the things we are learning more and more every day is how much sugar and inflammation are linked to chronic illness, whether it be heart disease or diabetes, but also linked to neurological problems including depression, anxiety, and autism,” says Vicki Koblinger.

Sugar is so prevalent in processed food today, and its effects on our brain chemistry so powerful, that breaking free of its grip can be enormously difficult. But here’s some motivation: As soon as you quit sugar, your health will improve rapidly. In fact, it takes just 10 days without sugar to see substantial metabolic and neurological benefits.

At the same time, giving up sugar can be challenging because our brains are programmed to love it. Sweet things in nature are always safe to eat and they are a quick source of energy that helps us store fat for times of scarcity. But sugar has become such a pervasive part of our food landscape that we’re chronically overdosing on it.

Our food environment has changed a lot since the Stone Age, but that news hasn’t reached the reward centers of our brains, which have always been worried about nutritional scarcity. Evolution has wired our brains to desire the easy access to energy that glucose from sugar provides. Our brains may be smart, but they still don’t understand that all this sugar is killing us.

In fact, eating sugar has a potent impact on the same parts of the brain that are stimulated by addictive drugs like cocaine or heroin. Studies show sugar can be a gateway for—and become more addictive than—drugs like cocaine.

Yet despite these studies showing how harmful sugar can be, our industrial food system enables a national diet of sugary, starchy, overly processed, nutrient-depleted foods.

The best way to avoid sugar and all sweeteners disguised as sugar is to focus on eating real, whole, unprocessed foods."

Posted on February 22, 2018 .

Simple, Tasty and Healthy

As part of an ongoing workshop series "New Takes On Southern Favorites" (it's a fun exploration of the power house foods of the South you know) at the Center for Energy Education we prepared healthy recipes with collards. One recipe was an outrageous, melt in your mouth collard chips. Everyone raved about them. Not wanted to leave you out, here's the recipe and instructions. Don't tell your family their made of collards and watch the chips disappear.

Baked Greens Chips

6 to 8 ounces collard leaves, washed and dried
¼ cup olive oil (not extra-virgin)
¼ teaspoon coarse salt

Preheat oven 300 degrees F. Cut leaves into 1 to 2 inch strips. On parchment lined baking pans, arrange strips in single layer. Spray or brush strips with oil; sprinkle with salt. Bake until dry and crisp, about 15 to 20 minutes. Remove from pan. Repeat with remaining strips. Store in brown paper bag up to 3 days. Makes 4-6 appetizer/snack servings.

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Posted on February 2, 2018 .

SIMPLE, TASTY AND HEALTHY

 

10 THINGS TO DO WITH LEFTOVER TURKEY

1. insist everyone take some home
2. freeze
3. make turkey stock/soup
4. make hash the next morning with potatoes with soft cooked egg on top.
5. Serve it like pork barbecue - shred or chopped, mix with your favorite barbecue sauce and serve on a bun with cole slaw.
6.Slather thick slices of bread with mayonnaise and cranberry sauce then top with sliced turkey and fresh spinach. 
7. Quick turkey soup
8. Quesadillas
9. toss with pasta, peas and moisten with leftover gravy
10. Shepard's Pie - cut up vegetables and turkey, place in bottom top with leftover mashed potatoes. bake.

Turkey Vegetable Soup

Turkey Vegetable Soup

Turkey Quesedillas

Turkey Quesedillas

Posted on December 14, 2017 .

SIMPLE, HEALTHY AND TASTY

 In Betty's Rural Foodie Column in the Roanoke Rapids Daily Herald this week she gave tips for supporting children in doing well in school. The first one was:

  Don’t let them leave the house hungry.  Energy from food is first applied to the maintenance of organs like the heart and lungs, followed by use for growth. Social activity and learning are the last place that energy from food is applied, so children that do not start the day with healthy foods may experience social and learning delays.

 Here's a great recipe for easily, quickly providing a good breakfast. Adults, it's fine for you to indulge as well.  Enjoy this for any meal as well as a snack.

BANANA PECAN SMOOTHIE

For time management put all the ingredients in the blender the night before then just buzz for a few minutes in the morning. 

 

1 large banana, peeled and cut into pieces

3/4 cup milk (almond, coconut, nut blend, cow’s milk)

1/2 cup plain Greek yogurt

¼ cup pecans or other nut (walnuts, pepitas, peanuts, almonds)

1/2 teaspoon vanilla extract

 

In blender container place all ingredients; process until smooth. Makes 1 serving.

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Posted on August 24, 2017 .

"zoodles" of noodles

Nothing beats fresh summer vegetables, locally grown especially if from your own garden, and enjoyed without any cooking at all. No need to even boil water when your pasta is
"zoodles". Here spiralized zucchini stands in for pasta in this ultra-light dish, while the sauce creates a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas.

Zucchini "Noodles" with Sesame-Peanut Sauce

3 small zucchini (about 18 ounces)
1/2 red bell pepper, cut in thin strips
1 tablespoon peanut butter (natural is nice)
1/2 - 1 tablespoon water
1/2 tablespoon cider vinegar
1/2 tablespoon soy sauce
1 - 2 cloves garlic, grated or finely minced
1/4 - 1 teaspoon sriracha or other chile sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger

Use a spiralizer, vegetable peeler or mandolin to turn zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel; add zucchini noodles and red bell pepper; set aside. In small bowl, whisk peanut butter, 1/2 tablespoon water and all remaining ingredients. If mixture is hard to combine, add up to another 1/2 tablespoon water (avoid making to watery). Remove towels from under zucchini noodles; add sauce. Stir well to coat noodles completely. Serve right away. Makes 2 servings.

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Posted on August 24, 2017 .

Happy New Year!

SIMPLE, HEALTHY AND TASTY

Happy New Year! Here in the South, it's time to eat black-eyed peas. Traditionally, according to Southern folklore, the tasty legume should be the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead. Mix them with collards for the green of the big bucks. Cornbread, often served with black-eyed peas, is said to represent gold. Give this recipe a try and bring in the New Year with healthy, good for you food. For the vegetarian version use vegetable broth and omit the ham (of course). Learn to cook this and many more delicious dishes in our Ready...Set...Cook! Cooking Classes started Friday evenings the end of February. To sign up call 252 308-4009 or email info@foodcuresu.com

Black-Eyed Pea and Collard Green Soup

2 cups black-eyed peas, rinsed
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and cut into a 1/4-inch dice
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon dried thyme
2 bay leaves
1 bunch (about 3/4 pound) collard greens, ribs removed and thinly sliced
1/2 pound ham, cut into 1/2-inch cubes (optional)
1 tablespoon cider vinegar

In large bowl place dried beans and enough cold water to cover by 3 inches. Set aside for 8 hours or overnight; drain and rinse well. In large Dutch oven over medium heat heat oil; add onions, garlic and celery. Cook until soft and translucent, about 5 to 8 minutes. Add carrots, soaked black-eyed peas, broth, thyme and bay leaves. Bring to a boil; reduce heat to low, partially cover, and simmer 20 minutes. Add collards; cook 25-35 more or until back-eyed peas and vegetables are tender. Remove bay leaves. For a slightly thicker and creamier soup, smash some black-eyed peas. Add diced ham; heat through. Stir in vinegar. Makes 6-8 servings.

 

Posted on February 5, 2017 .