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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Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.

Rice Noodles in Miso Broth

Hooray! I visited the Asian market today! In the produce section, they sell fresh rice noodles. These are soft and raw and cook in just a few minutes, just like fresh Italian pasta.

2 liters filtered water
3 TB red miso paste
1 lb fresh rice noodles
6 oz mushrooms, sliced thin
6 oz carrot, julienne
1 bunch spring onions, sliced into thin rounds
2 TB ponzu sauce

optional: 1 lb thin sliced beef, shredded cooked chicken or pork, tofu cubes, peeled shrimp

Place water and miso over a high burner to bring to a soft boil. Add in carrots, mushrooms, and meat/tofu. Stir gently to prevent protein from sticking. When broth begins to boil again, add fresh rice noodles. Simmer for 4-6 until rice noodles are cooked through. Remove from heat and stir in ponzu sauce and onion. Serve immediately.

For added nutrition, you can add in additional vegetables. These veggie suggestions are grouped by cooking time.

Add any of these vegetables with the carrots and mushrooms: shredded red or green cabbage, baby corn, thin sliced Thai eggplant, Asian long beans

These vegetables should be added with the spring onions before serving: mung bean sprouts, shredded napa cabbage, shredded bok choy

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.

Sushi

Rolling your own sushi is very easy. We make “mega” rolls with all of our favorite ingredients in a single roll. The secret to sushi that holds together is the rice! Steam it, season it, and COOL it.

Whole Platefull!

Whole Platefull!

Step 1: Sushi Rice

Get the short grain sushi rice on your next visit to the Asian market. You can use other types of rice, like standard brown rice, but the starch content may make things a little too sticky for a first time roller. If you have a rice cooker, use it. If not, get your pan with the tightest fitting lid. Put your rice and water in it, put the lid on, and set it to low. Some people weigh down the lid with some cans.

2 Cups sushi rice

3 Cups filtered water

 

Once the rice is cooked, season it with 1/2 Cup rice vinegar. Stir and cool completely.

For the sushi filling:

Smoked salmon, cream cheese, smelt roe, shredded carrot, avocado, cucumber sticks, pickled Japanese raddish, or other filling that your family likes. Slice vegetables into long thin strips for easiest rolling. Slice cream cheese with a long knife warmed in water for a thin clean cut.

 

Lay out a sheet of nori sea weed. Press rice down on 1/2 the sheet. Pile the filing on top in the center of the rice. Wet the top 1/4 inch of nori with water. Roll the sushi tightly, squeezing the rice and filing snugly together. The sea weed will seal with water.

Slice roll with a very sharp knife. Serve immediately or chill up to 1 hour. Do not store rolls in fridge unsliced. The nori may become soggy on the bottom. Serve with wasabi, pickled ginger, and soy sauce.

 

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