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
I am still looking for where I got this recipe to check milk & picture
Ingredients:
PASTRY
1 cup Carol’s Sorghum Blend (sorghum, tapioca, potato or cornstarch – can sub br rice for S.)
¾ cup tapioca starch flour
½ cup sweet rice flour (glutinous rice) or almond flour
¼ sugar, divided
1 tsp xanthan gum
1 tsp guar gum (*or more xanthan gum)
½ tsp salt
½ tsp active dry yeast
½ cup shortening (*I used Earth balance, but you could also use spectrum)
? cup 1% milk (non dairy is fine)
1 tsp. vinegar or lemon juice
1 egg, beaten to a foam, for brushing/ OR butter or margarine, melted
FILLING (see below): own choice (see APPLE CARDAMOM, BLUEBERRY MINT recipes), seasoned bread crumbs
1. DOUGH: Place the dry ingredients & shortening in your food processor and blend. Add milk & vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour.
2. Warm one disk in your hand and put on a 15-inch sheet of wax paper. Cover the dough with plastic wrap and roll it to a ? inch thin rectangle about 10X12 inches.
3. Place a rack in the middle of the oven. Preheat the oven to 350F.
4. FILLING: Make filling of your choice. Sprinkle middle of rectangle with seasoned bread crumbs, then add your filling. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper. Transfer the struedel to a 15×10 baking sheet.
6. Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or melted margarine and sprinkle with sugar, and return to oven to bake 10 minutes more or until the struedel is completely browned.
7. Cool the strudels on the pan on a wire rack 15 minutes. Cut each struedel into 6 slices.
Serve warm or at room temperature.