Dec 312015
 

Many of us eat black-eyed peas for luck on New Year’s Day. I used to cook dried black-eyed peas with some fatty ham and jalapeño which is good, but I wanted something a little more exciting. After playing around with some recipes online, I came up with this dish. Even my husband, who doesn’t like beans or peas, enjoyed it.

Adding tomatoes symbolize health and kale to symbolize money to the black-eyed peas (prosperity or coin) and ham (forward movement or positive motion), should make this year very lucky! Luck aside, it’s a tasty rendition of a traditional dish.

New Years Black-Eyed Peas
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoon olive oil
  2. 1/2 lb bacon or fatty ham, diced
  3. 1 small onion, diced
  4. 2-3 cloves garlic, crushed
  5. 1 28-oz can diced tomatoes, undrained
  6. 2 15-oz can black-eyed peas, drained and rinsed
  7. 3 cups water
  8. 1 Tablespoon beef Better Than Bouillon or crystal/cube equivalent
  9. 1/4 cup jalapeño peppers (from jar), chopped
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon chili powder
  12. 1/4 teaspoon ground coriander
  13. 1 tablespoon white vinegar
  14. 1 tablespoon honey
  15. 1 bunch kale leaves, washed and cut into 1-inch pieces
  16. 1 cup Monterey Jack cheese, shredded
  17. 2 cups cooked rice
Instructions
  1. Heat the olive oil in a large soup pot at medium heat. Add the bacon or ham and cook for 2-3 minutes.
  2. Add chopped onions and garlic. Cook for 2-3 minutes or until onions begin to soften.
  3. Add diced tomatoes with juice, water, bouillon, black-eyed peas, jalapeño, vinegar, cumin, chili powder and coriander. Stir, then cook uncovered over medium heat for about 15 minutes.
  4. Stir in honey and kale. Cook another 10 minutes.
  5. Serve over rice with grated cheese on top.
Adapted from Shannon Kuhn
Adapted from Shannon Kuhn
Kryson's Kreations http://krysonskreations.com/

Sep 192014
 

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoons paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 cup water
  8. 3 Tablespoons lemon juice
  9. Salt, to taste (optional)
  10. 1/4 cup chopped fresh parsley or 2 Tablespoons dried
Instructions
  1. Coat inside of 2 quart or less slow cooker with olive oil. Add all ingredients and cook on high for 45 minutes. Turn to low and cook an additional 2-3 hours, stirring occasionally.
  2. My tiny 1 quart slow cooker doesn’t have a high setting, so I cook it for 4-5 hours or until the carrots are tender. Stir about once an hour.
Notes
  1. Using blanched carrots? Check a little earlier for tenderness.
  2. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Adapted from EatingWell
Adapted from EatingWell
Kryson's Kreations http://krysonskreations.com/
Slow Cooker North African Spiced Carrots

 

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