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.

7 Layer Dip

Everyone likes layer dip. It’s easy to make for any party. It’s great to make the day before and let rest in the fridge over night for more intense flavor.

We started eating it and forgot to photograph it... again!

1 Cup cooked pinto beans
3 TB taco seasoning (recipe follows)
4 oz chopped green chilies
2 avocados, sliced thin
lime juice
1/2 Cup chopped black olives
8 oz salsa
8 oz sour cream
8 oz shredded cheddar or Monterrey jack

Layer 1: Place pintos and taco seasoning in your food processor. Blend to creamy. If the mixture seems a little dry, add a little lime juice to thin it out.

Layer 2: Spread chopped green chilies over beans.

Layer 3: Arrange avocado slices over chilies. Sprinkle with salt and lime juice.

Layer 4: Add black olives over avocado.

Layer 5: Spread out salsa

Layer 6: Spread out sour cream

Layer 7: Sprinkle over shredded cheese

Serve with chips, crackers, veggies, or anything that will scoop this out. Like a spoon!

You can use store bought taco seasoning, but it may contain gluten, fillers, chemicals, or non-food ingredients. Weird!

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.

Eggplant Goat Cheese Gratin

Eggplant Parmesan is one of those dishes that I really miss being gluten-free. Here is a fabulous way to get your fix without the wheat. The goat cheese is soft and creamy, so you get all the ooey-gooeyness of being in restaurant. Plus, you don’t need a deep-frier for this one!

GBD = Golden Brown Delicious!

1 egg plant sliced, salted and drained
2 roma tomatoes, sliced
4 oz goat cheese
3 TB tomato sauce or strained tomatoes
3 oz shredded mozzarella
1 tsp oregano
2 tsp Italian seasoning blend
1/3 Cup rice flour
evoo for pan frying

Slice the eggplant into disks about 1/4 inch thick. Sprinkle it liberally with sea salt and let sit in a colander in the sink for about 10 minutes. Salting and draining eggplant improves the texture and helps the breading to cook up crisper.

Mix rice flour and Italian seasoning in a pie plate. Dredge eggplant slices to coat well. Fry in hot oil until crisp. Drain on separate plate.

Frying Eggplant

In the bottom of a casserole pan, spread the tomato sauce. This will keep the veggies from sticking. Layer fried egg plant, crumbled goat cheese, tomato slices, oregano, and mozzarella cheese.

Layers 1 & 2

Layers 1 thru 4

Bake at 400 degrees F for about 30 minutes, until cheeses are melted and tomato is well roasted. Serve with polenta, gluten-free pasta, or risotto.

Served over Pesto Pasta

Mahi with Roasted Red Peppers and Tomatoes

Here is an organic twist on one of my mom’s recipes that she sadly hasn’t made for me in … oh … forever. The plight of a foodie: no one ever cooks for you!

Fish served with Risotto

Grab some wild caught mahi or snapper. Both are fabulous with this crispy, savory topping.

Pre-heat your oven to 375 degrees F.

4 fish fillets, about 3-4 oz each

Toss together in a mixing bowl:

1 medium diced tomato, about 1 Cup
1 small red onion diced, about 1/2 Cup
1 8 oz jar marinated red peppers, rough chopped
3 cloves garlic, minced
1/2 Cup Parmesan cheese, grated

Sprinkle a little evoo onto a baking sheet. Place fish fillets on sheet. Spoon the veggie mixture over the fish and bake 15 minutes until fish flakes.

Served here with Mushroom and Asparagus Risotto. Use my classic risotto recipe and sub steamed asparagus for the spinach!

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