Weekly Cooking (and related issue) Thread

[Jamestown1630]

Black Eye Peas - and Cilantro!

When I was growing up, we always had black-eye peas on New Year's Day, a tradition from my Southern Granny. But we had them throughout the year as well, and I grew to like them very much.

I found this Sara Moulton recipe for Black-Eye Pea Cakes with Salsa Mayonnaise many years ago, and it's become a favorite. I think it was my first introduction to cilantro; they say one either loves or hates cilantro, and I'm one of the lovers.

Sometimes, if I don't want the mess of frying, I make these a little more stable with some flour, and just bake them on a cookie cooling rack in the oven. The Salsa Mayonnaise is what really makes this dish:

http://saramoulton.com/2013/12/black-eyed-pea-cakes-with-salsa-mayonnaise/

[Rushmore Rocks]

Please keep me on your “ping” list. I seldom post, but read everything.

[Rushmore Rocks]

Have you ever tried fresh purple-hull peas? Much creamier and they don’t have that slight moldy taste that I detect in black eyed peas.

[boatbums]

That looks a lot like the Butternut Squash Soup recipe I use. The only difference, and it would be if one likes the taste of curry powder, is use curry powder (1-2 tsp.) instead of nutmeg and after blending the soup smooth, add some 1/2&1/2 (or heavy cream) about 1/2 cup and warm a bit more - don't boil. YUM!

[boatbums]

Don’t think I have. Where do you find them?

[trisham]

I love both curry powder and nutmeg! Heavy cream? Always. :)

[Trillian]

That sounds like it would be a good recipe to try. I bookmarked it for later. Every new years I make a big pot of lentil soup. It’s been tradition (Italian) in my family for as long as I can remember.

[boatbums]

In this recipe, I always saute the curry powder in the butter and onions (after onions have cooked some) to "toast" it a little (seems to improve the taste). Then I add the cubed squash, broth, s&p. Then simmer until squash is tender. Then puree with a stick blender, then add the cream. My husband LOVES this soup and it is very filling. It doesn't take all that long to prepare, either.

Another way I tried it was instead of peeling the butternut squash (which is NOT fun), I cut it in half, scoop out seeds, rub on some olive oil, s&p, then roast on a cookie sheet, cut side down, for about 20-30 minutes at 375 degrees, until tender. Then scoop out the flesh into the onion and broth mixture and proceed with the recipe. When the squash is roasted, it makes it SO much easier to just scoop out the flesh from the peel.

[Jamestown1630]

Have you posted your Lentil soup recipe?

A co-worker and I went through a ‘Dueling Lentil Soup’ period; we both love the Progresso Lentil soup, and were trying to re-create it. Never did, but I’m always interested in lentil soup recipes.

-JT

[trisham]

That sounds like a nifty solution to the peeling chore. I love butternut squash, but the shape and size make peeling it so awkward. I think it makes one of the most delicious soups.

[boatbums]

Here’s a great lentil soup...perfect for cold winter nights! Feeds a crowd and freezes well.

Italian Sausage and Lentil Soup

1- lb. dried lentils, rinsed and drained
1- lb. bulk hot Italian sausage (can use mild if you don’t like spicy)
2 medium onions, chopped
3 stalks celery, chopped
4 carrots, peeled and sliced thin
4 or 5 cloves garlic, chopped fine
2- qts. chicken stock (store bought cartons are fine)
2- 15 oz. cans diced tomatoes, undrained
1 - 2 tsp. salt (to taste)
1/2 tsp. black pepper
1 tsp, dried oregano
1 tsp. dried basil
1 bay leaf

---

On medium heat, cook sausage in large soup pot until done and lightly browned, breaking up into small pieces. Drain off grease. Add onions, celery, carrots, salt and pepper. Stir and cook until onions are transparent. Stir in oregano, basil, bay leaf and garlic. Add lentils, stock and tomatoes with their juice. Turn up heat to medium high and bring to a boil. Lower heat to medium-low and cook 1 to 1 1/2 hours until lentils are tender, stirring occasionally. Serve with grated Parmesan cheese on top and a good crusty bread. Enjoy!

[trisham]

Great recipe!

[boatbums]

I’m with ya there! I love the winter squashes and I think the roasting method works great on all kinds like acorn, butternut, small sugar pumpkins, pattypan, even spaghetti squash.

[trisham]

I am a big fan of squash. I love acorn squash roasted in the oven. I just cut it in half, scoop out the seeds and add butter, cinnamon, a touch of nutmeg, and splenda (I used to add brown sugar, but my husband developed type 2 diabetes). Then we eat the squash right out of its skin.

Spagetti squash is delicious. I don’t think that I’ve ever tried pattypan, though.

[Rushmore Rocks]

I live in South Dakota. Can’t get them here. I frequently visit relatives in East Texas. Seems like they always have a freezer full and I manage to bring back a few quarts of them.

[trisham]

Purple-hull peas are high in carbs. Black eyed peas are high in fiber, which makes them a better option for anyone on a low carb diet.

[bgill]

JT - Yes, thanks, I couldn’t remember the number behind.

RR - I was thinking of Carlos just this week.

TS - Here’s a nice soft comfort food for you I’d posted a few years ago for Squash Soup. http://www.freerepublic.com/focus/f-bloggers/2641550/posts:

This is my new favorite recipe. I had baked some winter squash even though I knew my family wouldn’t come within a mile of them. Instead of throwing them out (not this frugal homemaker) I decided to make soup. I’d never had squash soup so just threw together what looked good and my oh my, was it ever! I’ve been making it every few days this winter.

Squash Soup - Saute one or two stalks of chopped celery and half an onion chopped. Then puree them. Bake a couple delicata squash and a couple sweet dumpling squash (probably any lighter flavored variety of winter squash will do). When soft, seed them and scoop out the flesh and add to the blender mixture. Also add, up to a cup of cream, a spoon of chicken bouillon (I use the Knorr powder), garlic salt to taste, cayenne to taste, and water if it’s too thick but not much because you want it really thick. Puree all ingredients.

Yum, comfort food on a cloud wrapped in a warm blanket.

[CatherineofAragon]

My husband loves my blackeyed peas. I fix them with ham, onion, red and green bell pepper, garlic, and plenty of cayenne or hot red pepper flakes. Even after all of that, he still dumps in Tabasco, LOL.

[Trillian]

Trillian’s Lentil Soup recipe

1lb bag of lentils
1 teaspoon of olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
1 celery stalk, diced small
1 medium carrot, diced small
2 roma tomatoes, diced (or 1 15oz can of petite diced tomatoes)
2 medium potatoes, peeled and diced
3/4 cup crushed tomatoes or homemade marinara sauce
Salt and pepper, to taste
2 tablespoons of chopped fresh parsley
12-15 cups of water to fill pot (or half homemade chicken stock)

Place lentils in a bowl and pick out any rocks. Rinse lentils and set aside.
In a large pot saute onions in olive oil. Add garlic, parsley, carrots and celery. Saute for a few minutes. Add potatoes, tomatoes, lentils and sauce then add the rest of the ingredients. Bring to a boil and lower heat. Simmer for 45 minutes until lentils are done.
Serve with a small pasta and lots of Parmesan cheese.

My husband prefers it with the homemade marinara sauce because it’s more flavorful.

[ExCTCitizen]

Marinading some ribs in orange juice, kumquat juice and a little of lemon juice, so I will cook it on the grill tomorrow...creating my own rub... brown sugar, maple syrup, lemon juice, lime juice and kumquat pulp...

[ExCTCitizen]

Marinading some ribs in orange juice, kumquat juice and a little of lemon juice, so I will cook it on the grill tomorrow...creating my own rub... brown sugar, maple syrup, lemon juice, lime juice and kumquat pulp...