I'm not an especially creative cook. I mostly follow recipes (more or less... just about everything needs more spices and less salt), and don't improvise all that much -- at least the first few times I make something. But a few months ago, I was attempting a recipe for the first time and completely screwed it up and it turned out so well, I'm going to take credit for an original recipe. We loved it so much, I've made it several times since. Here's the general idea... it's Black Eyed Peas, Rice and Kale, and I promise if you try it, you're going to love it! (There was no mention of kale in the original recipe, but I had some on hand and it goes so well that I don't think I can make black eyed peas without it!)
Ingredients
Some black eyed peas (8 - 12oz)
Olive oil
One onion, chopped
Some pepper (one red, yellow or green or a couple of the long red ones), seeded and chopped
Minced garlic (a tablespoon-ish)
Wild rice (4-6oz)
Brown rice (2/3-1 cup)
1 or two peeled and chopped tomatoes
Parsley
Cumin
Kale
Shallots
Lemon juice
Hot sauce
Quick soak the beans (sort and rinse, add water that goes up an inch or two over the beans, boil for 2 minutes, remove from heat, and let it sit, covered, for an hour) or do the overnight soak thing. Drain and rinse.
Heat some oil in an iron dutch oven over medium heat (just enough to lightly grease the bottom of the pot -- you could probably even use spray oil). Add the onion, pepper and garlic and cook until soft (5 minutes or so?). Add the beans and cover with water. Bring to a boil and then let it simmer on low for a half an hour or so.
Stir in the rice and tomato and let it cook for an hour or so. Along the way, add some parsley, cumin and whatever other spices you'd like. Add more water too, if necessary -- you're going for a thick final mix.
A half an hour before this is done, throw a bit of oil into an iron skillet over medium heat. Add some chopped shallots and the kale (de-stemmed and chopped).
Drizzle in a bit of lemon juice and cook until it rocks your world (20 minutes or so?).
Serve the bean mixture and kale side-by-side or mixed together, depending on your mood. Either way, shake some hot sauce on it all at the table.
Ingredients
Some black eyed peas (8 - 12oz)
Olive oil
One onion, chopped
Some pepper (one red, yellow or green or a couple of the long red ones), seeded and chopped
Minced garlic (a tablespoon-ish)
Wild rice (4-6oz)
Brown rice (2/3-1 cup)
1 or two peeled and chopped tomatoes
Parsley
Cumin
Kale
Shallots
Lemon juice
Hot sauce
Quick soak the beans (sort and rinse, add water that goes up an inch or two over the beans, boil for 2 minutes, remove from heat, and let it sit, covered, for an hour) or do the overnight soak thing. Drain and rinse.
Heat some oil in an iron dutch oven over medium heat (just enough to lightly grease the bottom of the pot -- you could probably even use spray oil). Add the onion, pepper and garlic and cook until soft (5 minutes or so?). Add the beans and cover with water. Bring to a boil and then let it simmer on low for a half an hour or so.
Stir in the rice and tomato and let it cook for an hour or so. Along the way, add some parsley, cumin and whatever other spices you'd like. Add more water too, if necessary -- you're going for a thick final mix.
A half an hour before this is done, throw a bit of oil into an iron skillet over medium heat. Add some chopped shallots and the kale (de-stemmed and chopped).
Drizzle in a bit of lemon juice and cook until it rocks your world (20 minutes or so?).
Serve the bean mixture and kale side-by-side or mixed together, depending on your mood. Either way, shake some hot sauce on it all at the table.
3 comments:
You lost me at dutch oven. Is there something else I could cook this in?
Your food porn is always the BEST!
Buck, I have a feeling I'd really enjoy cooking for you! ;-)
Keera, just about anything would be ok -- it's just got to be big enough to hold everything, that's all! I love my dutch oven because it's a big, covered, cast-iron pot, which is great for simmering stuff (but as you have maybe noticed, most of my favorite cookware is cast-iron... it's nonstick and nontoxic!).
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