September 22, 2014 / jonesd / 0 Comments
BLACK-EYED PEA SALAD
500g black eye peas, soaked overnight
2 Tab olive oil
3 cups onion, chopped
5 garlic, minced
3 celery stalks, chopped
2 litres filtered water
2 Tab fresh sage or 1 tsp dried
1 Tab fresh thyme or 1 tsp dried
1 Tab fresh marjoram or 1 tsp dried
1 Tab fresh oregano or 1 ½ tsp dried
¾ cup fresh parsley
1 tsp sea salt
½ tsp red pepper flakes
Instructions
1. Drain soaked beans and rinse.
2. In a soup pot over medium heat add olive oil and sauté onion, garlic and celery about 10 minutes.
3. Add black eye peas, filtered water, salt, red pepper and all herbs except parsley.
4. Simmer partially covered for about 2 hours or until peas are tender.
5. Add more water if needed and possibly more salt.
6. Drizzle with some good quality olive oil.
SERVING POSSIBILITIES:
This salad is great when added to some fresh greens, such as Arugula, Kale or other hearty winter greens. If you want to go completely the cooked route, you can always sauté up the greens.
September 22, 2014 / jonesd / 0 Comments
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl.
Add cold quinoa and toss to combine.
Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.