Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

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Celery Apple Salad with Raw Almond “Mayo”

One of the benefits of writing about food vs. reading about food: you get to eat the dish while writing about it rather than salivating over someone’s far away food pics in a fit of hunger. This is SO GOOD!

Dice into equal pieces

1 small stalk celery- about 3 Cups
3-4 pink lady apples – about 3 Cups

Toss with the juice of 1 lemon, 1 tsp salt, and plenty of fresh ground black pepper.

Raw Almond “Mayo”

In your food processor, combine:

2-3 TB dried tarragon
1/2 Cup raw almonds
1/2 Cup olive oil
1/2 Cup raw apple cider vinegar

Pulse until creamy. Toss with apples and celery. Can be chilled over night.

Smoked almonds add a delicious zing if you prefer.

Chicken and Rice Soup

Hail to the chicken carcass! I roast a chicken now and then. We actually prefer to use the meat for salads and sandwiches then make soup rather than eat it roasted with traditional sides. Poultry cooked on the bone has a richer flavor. And since these chickens worked hard to grow tasty, I feel obligated to cook them to their tastiest.

Place chicken carcass in a large (8 qt) stock pot and fill with filtered water 2 inches shy of covering the chicken. Put the lid on and set to simmer for about an hour. You can also do this in your crock pot for 3+ hours.

Once broth has reached a rich color, remove bones, leaving behind chicken bits. Add to your pot:

2 onions, chopped

1 stalk celery, cleaned and chopped (I include the leaves)

1 lb carrots, peeled and sliced

3 TB butter (Since there was no skin, the extra fat makes a world of difference to the flavor)

4 cloves garlic

3 bay leaves

2 TB thyme

1 tsp celery seed

2 1/2 Cups rice

Bring to a boil then simmer for 30 minutes. Or, in a crock pot, let soup cook on low for up to 5 hours.

Add salt and pepper to taste before serving.

Gluten Free Traditional Stuffing

I use the drippings from our roasting turkey to give this stuffing a flavorful burst of tradition. The best thing about this stuffing is that it takes only a few minutes and can be prepped several days in advance.

Up to 5 days ahead prep these veggies and store in the fridge.

4 large carrots, diced
1 stalk celery with leaves, chopped
1 yellow onion, diced
8 oz mushrooms, any variety, rough chopped
8 oz walnuts, rough chopped
2 TB dried sage
1 TB black pepper
1 TB thyme

Prep bread crumbs well in advance. The best option is to save heels of gluten free breads you buy throughout the previous month. Cube the bread bits and store in a gallon size freezer bag. You want 8-10 cups total. You can also use gluten free corn bread. Bread crumbs store in the freezer for about 2 months.

When you are ready to assemble the stuffing, add 3 TB butter or turkey drippings to a heavy stock pot or large dutch oven. Heat over medium-high. Toss in the prepped bag of veggies and herbs. Saute for 7 minutes until onions are soft and the vegetables have sweated out some of their moisture. Heating the dry herbs with the fat will disperse the flavor and help it develop fully.

While veggies are softening, drain off 2 cups of fluid from your turkey roasting pan. Set aside for finishing stuffing.

Toss in the prepared bread crumbs and cubes. Drizzle in turkey drippings as needed for moisture. Cover stuffing and transfer to the oven to keep warm until serving. If you’ll be keeping the stuffing in the oven for more than 20 minutes, add an additional 1/4 Cup of turkey drippings to maintain moisture.

*For vegetarian stuffing, use veggie stock in place of turkey drippings. For vegan stuffing, use a quality butter substitute and vegan bread cubes.

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