Prepare black eyed peas according to package…
Add desired amount of ham
Garlic to taste
A can of tomatoes if desired
Sautee an onion and add if desired
Serve over rice
Or by themselves with corn bread
1 1/2 cups dried black beans -soaked overnight
1 1/2 cups dried pinto beans -soaked overnight
3 or 4 slices of bacon (I used Hungarian bacon cut in small cubes like lardons)
1 link smoked chorizo -sliced
1 pound Polish sausage (I used one large one)
1 pound eye round steak -cubed (not the best choice, but ok)
1 pound ox tails
3 shallots or 1 yellow onion – chopped
2 carrots – diced
2 stalks celery -diced
4 cloves of garlic – sliced
2 teaspoons coriander
2 teaspoons Mew Mexico green chili powder
1 1/2 teaspoon smoked paprika
2 tablespoons tomato paste
5 dried chilies
6 bay leaves
salt and pepper
1/2 bunch of parsley chopped with stems
4 cups broth (I used organic beef broth) and some water to cover
Serve over some nice fluffy rice.
Hope you enjoy it! Happy Holidays!
- Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
- Place the carrots in a container and cover with the pickling liquid.
- Let pickle for at least and hour and store in the fridge for up to a week.
GORGONZOLA BACON GREEN BEANS
1/4 pound thick bacon, chopped
1 small bunch green onions, sliced
1 pound fresh green beans, trimmed
1/4 cup Gorgonzola crumbles
- In a large skillet cook bacon until crisp. Remove with a slotted spoon to drain on papertowels.
- Add onions and green beans to bacon drippings and stir fry until crisp tender.
- Drain off any remaining bacon drippings.
- Toss onions, green beans, bacon bits and gorgonzola crumbles.
I liked how she pureed some of the oats, I think that led to them sticking together better. They made a very nice appetizer!
I found this awesome recipe for Onion Panade over at Stone Soup. She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures. I changed it up a bit. You’ll find my changes in red.
I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.
1 large bunch green onions, sliced thin
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
- Preheat oven to 400 degrees
- Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick.
- Heat 4 – 5 tablespoons olive oil in a large frying pan.
- Cook onion stirring occasionally until soft and golden brown.
- Stir in the thyme.
- In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top.
- Bring stock to a simmer.
- Pour over the onion dish.
- Cover and bake for 30 minutes.
- Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.
Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender. Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13 inch x 9 inch baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remianing butter. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender.
1/4 cup mayonnaise
1 large bunch green onions, minced
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 teaspoon sea salt
1 teaspoon white pepper
1/4 cup dry bread crumbs
2 tablespoons butter, divided
1/8 teaspoon paprika
- Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
- Slice carrots into 1 inch lengths and then into 4 pieces each.
- In a small skillet melt 1 tablespoon of butter. Saute’ onions and garlic until translucent and fragrant. Drain of fat.
- Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
- Toss with cooled carrots until well coated.
- Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
- Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.
- Cook the carrots and green beans in boiling water for 3-5 minutes until crisp tender.
- Rinse in cold water to stop the cooking process.
- Drain and set aside.
- In a hot skillet brown bacon until crisp.
- Remove with slotted spoon to drain on a papertowel.
- Add green onions and saute’ until tender.
- Add almonds and saute a minute more.
- Remove almonds and onions with slotted spoon to drain on papertowel also.
- Add brown sugar and vinegar to skillet and blend well until sugar is well dissolved.
- Add green beans, carrots, onions, almonds and bacon.
- Toss until well coated.
1 1/2 cups milk
- Preheat oven to 350 degrees.
- In a saucepan, over medium heat, sauté chopped onions in 2 tablespoons butter until translucent.
- Remove from the heat.
- Whisk in the flour so that no lumps remain.
- Slowly whisk in the tomato puree.
- Return to the heat and add salt to taste.
- Cook until just boiling.
- Let cool 10 minutes then slowly stir in milk.
- Set aside.
- In a large skillet brown bacon pieces until crisp.
- Remove to paper towel to drain.
- Add remaining 2 tablespoons butter and saute’ green beans, onion rings and garlic until tender crisp.
- Add brown sugar, chili seasoning, tomato soup and bacon bits.
- Combine until well blended.
- Bake 10-15 minutes.
- Bring a large pot of salted water to a boil.
- Add green beans and blanch 3-5 minuted until just tender.
- Drain and rinse with cool water.
- Whisk together the oil, vinegar and seasonings.
- Toss together the green beans, tomatoes and onions.
- Pour marinade over and toss well.
- Chill 24 hours before serving.
6 slices bacon
1 can Pillsbury breadsticks
- Snap off bottoms of asparagus spears.
- Wash and dry 12 spears of asparagus.
- Wrap bacon around bottom of each stem and place on cookie sheet.
- Bake 15 minutes at 400 degrees until bacon is cooked through.
- Wrap 1 breadstick around each stalk.
- Bake according to package directions.
Snap off bottoms of asparagus spears.
Wash and dry 12 spears of asparagus.
Wrap bacon around bottom of each stem and place on cookie sheet.
Bake 15 minutes at 400 degrees until bacon is cooked through.
Wrap 1 breadstick around each stalk.
Bake according to package directions.
1½ pounds fresh green beans, trimmed
1 bunch green onions, finely sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons minced garlic (jar)
Cook the green beans for 5 minutes in boiling water.
While the beans are cooking, combine the soy sauce, sugar and oil, set aside. Spray a sauté pan with PURE. Over a medium heat sauté green onions and garlic until soft. Add the beans. Stir several minutes until well coated. Add soy sauce mixture, stirring constantly until most of the liquid is absorbed.