- 1 1/2 cups (250 g) dried black-eyed peas (cowpeas), soaked
- 2 tomatoes, grated
- 1 large onion, sliced
- 3 cloves of garlic, finely chopped or pressed
- 4 tablespoons chopped fresh parsley or cilantro
- 1 1/2 teaspoons salt
- 1 1/2 to 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons sweet paprika
- 1 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
1. Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.
2. Continue using one of the methods below:
- Pressure cooker method. Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure. Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.
- Conventional pot method. Cover and simmer the black eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve.
Thanks to Christine Benlafquih at The Spruce for this awesome and easy recipe!
Photo by Alex Lau
Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2″–3″ pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
Thanks to Carla Lalli Music at BonAppetit for this yummy recipe!
- 1 recipe of Olive Oil Tart Crust
- 2 cups half and half (or mixture of half and half and milk)
- 6 eggs
- 3/4 tsp salt
- pinch cayenne pepper
- 2 green onions
- 1 garlic clove
- bunch of Swiss chard
- 1 cup cheddar cheese
- Blind bake the tart crust for about 10 minutes at 400 degrees.
- While that is baking prepare the filling. In a large measuring cup or a large container with a pour spout, whisk together the half and half, eggs, salt, and cayenne pepper until well combined and set aside.
- Mince the garlic, thinly slice the green onions and roughly chop the Swiss chard. Heat a teaspoon or so of olive oil in a sauté pan and add the onions, garlic and chard. Cook until the chard is wilted and the onions and garlic are nice and fragrant.
- When you are ready to assemble the quiche, layer the chard mixture and cheese in the bottom of the tart shell. Stir the custard and pour it over the quiche mixture, fill in the pan to within 1/8 inch of the top of the pastry. Don’t overfill, or the custard will run out of the crust during baking.
- Bake the quiche for 20 to 25 minutes, or until the edges of the filing begin to puff up and the center still jiggles slightly when you shake the pan. Place the sheet pan on a wire rack to cool. When cool enough to handle, remove the quiche from the pan. Serve slightly warm or at room temperature. Leftover may be refrigerated or frozen and reheated in a 400 degree oven for 20 minutes, or until heated through.
Many thanks to Jana at Delectably Mine for the yummy recipe!
(Image credit: Kimberley Hasselbrink)
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Fine-grain sea salt
1 tablespoon red Thai curry paste, plus more if needed
3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the tofu croutons
3 large shallots, chopped
1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
12 ounces potatoes, unpeeled, cut into tiny cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth or water
1 (14-ounce) can coconut milk
Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5 minutes, until the pieces are browned on one side. Toss gently once or twice, and continue cooking until the tofu is firm, golden, and bouncy, 3 to 4 more minutes. Set aside.
Mash the curry paste into the coconut oil until the paste is well-incorporated. Heat this paste in a large heavy soup pot over medium heat until fragrant, about 1 minute. Stir in the shallots and a couple of pinches of salt and sauté until the shallots are tender, another couple of minutes. Stir in the squash and potatoes and cook until the squash starts to get tender, a few minutes. Stir in the garlic, then add the broth and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Taste and adjust the seasoning, adding more salt or curry paste, if needed. Serve each bowl topped with some of the tofu croutons.
Thank you so much to Heidi Swanson at Kitchn for this super tasty recipe!