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Weekly Cooking (and related issue) Thread

Posted on 03/07/2015 1:52:01 PM PST by 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/


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: food; foodieping
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To: trisham

Thanks. Did not know that. I just prefer the taste of the purple-hulls.


41 posted on 03/07/2015 5:23:06 PM PST by Rushmore Rocks (,)
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To: Rushmore Rocks

AAAACK!

It’s not a ‘moldy’ taste; it’s an ‘earthy’ taste :-)

(Sorta like beets, which my husband thinks taste like dirt.)

LOL,
JT


42 posted on 03/07/2015 5:49:46 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: trisham

I’ve never tried patty-pan either; the ones I see in the store are so tiny, I don’t know what to do with them.

-JT


43 posted on 03/07/2015 5:51:46 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

We had this, Bourbon glazed pork chops with Hoppin’
John, last week. It was delicious! YUMMY!

http://www.eatingwell.com/recipes/bourbon_glazed_pork_chops_hoppin_john.html


44 posted on 03/07/2015 7:04:17 PM PST by kalee
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To: Jamestown1630

When I was a teenager, I thought cilantro tasted like soap. My brother loved it. He kept giving it to me until one day ...VOILA! I love cilantro. Luckily I was young and have a life times’s worth of cilantro pleasure.


45 posted on 03/07/2015 7:04:58 PM PST by BunnySlippers (I LOVE BULL MARKETS . . .)
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To: NorthstarMom

Cream of potato soup. Yum Yum. Sprinkled with cheddar cheese, and bacon bits, makes for a stick to the ribs lunch. Like to eat with plain old white bread toast. Sometimes cheating is a necessity time wise; so hello, instant mashed. Shame shame shame For the red can of Cream of Tomato soup, prefer popped corn sprinkled on top...and lots of butter melting. Strange tastes in Texas. LOL love chocolate ice cream topped with crushed Frito’s (Frito Lays
brand) The sweet and salty is so satisfying

Saving these potato soup recommendations. Thanks.


46 posted on 03/07/2015 7:26:24 PM PST by V K Lee
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To: Jamestown1630

Thought you might be stranding powerless or experiencing ISP problems due to weather conditions. Do hope the patient recovers rapidly.


47 posted on 03/07/2015 7:34:48 PM PST by V K Lee
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To: NorthstarMom

That is the best potato soup recipe I have ever had. Made some a couple of weeks ago.


48 posted on 03/07/2015 9:50:45 PM PST by Vietnam Vet From New Mexico (If you don't want to stand behind our troops, feel free to stand in front of them.)
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To: Jamestown1630

If you have a ping list, would you put me on it?


49 posted on 03/07/2015 9:57:35 PM PST by Vietnam Vet From New Mexico (If you don't want to stand behind our troops, feel free to stand in front of them.)
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To: Jamestown1630

Use this recipe a lot in the summer

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-pea-salad-recipe.html#!


50 posted on 03/08/2015 3:39:43 AM PDT by pugmama
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To: Jamestown1630

You can cook patty-pan squash like yellow crookneck squash. The flavor is a little more delicate; they’re good just boiled or steamed with salt, pepper, butter; maybe a dash of marjoram. Actually, the small ones are the best ones - the skin isn’t thick and you can just dice them up. If the skin is thicker, they should be peeled.


51 posted on 03/08/2015 4:14:27 AM PDT by locountry1dr (Political correctness kills)
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To: Vietnam Vet From New Mexico

I know! I thought it might be bland, but it was so good even my kids were fighting for the leftovers.


52 posted on 03/08/2015 5:59:42 AM PDT by NorthstarMom
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To: Jamestown1630

I also made these for a party and everyone liked them, esp with the onion jam and the goat cheese combo.

http://www.foodnetwork.com/recipes/finalist-damaris-phillips/black-eyed-pea-fritters.html


53 posted on 03/08/2015 7:18:43 AM PDT by pugmama
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To: Jamestown1630

Not very familiar with Chop Chop Magazine Have been introduced to a few articles/recipes from this org. and they look to be ‘Kosher’ ps..just a pun no disregard to the Jewish religion. Surfing last night found them offering a new magazine for the future chefs/children. Perhaps there might be some interest to those who seek an idea for gifts, etc. At $15 a year for subscription, not an outrageous price.

KIDS COOKING
https://chopchopservice.com/?gclid=CJKojJOzmMQCFcOGaQodwLQAug


54 posted on 03/08/2015 10:43:00 AM PDT by V K Lee
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To: Jamestown1630

I thought that this recipe looked interesting:

http://www.cooks.com/recipe/p96co1o6/grilled-patty-pan-squash.html


55 posted on 03/08/2015 1:38:04 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Jamestown1630

I don’t know if I’ve posted this already, but it’s made with cilantro and black eyed peas, and is delicious:

http://www.food.com/recipe/texas-caviar-181378


56 posted on 03/08/2015 1:41:19 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Rushmore Rocks

We have to eat low-carb, so I’m forced to look up the carbs in everything. :(


57 posted on 03/08/2015 1:44:03 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Jamestown1630

a NEW, free service called ‘SAME PAGE’ Sounds a bit like FB, Twitter, Tumbler, and all the rest (though this is only a guess, never having signed up with those ‘folks’)

How ‘free’ is it, actually? How ‘free’ are any of the social media sites? This site helps to organize and share your recipes with family and friends. The addies are as follows:
SAME PAGE
https://www.samepage.io/

https://www.samepage.io/overview/cookbook-meal-planner?SPcid=Samepage-Personal-Signup%2BAdWords%2BPPC-S%2Bhobbyists-cooking%2Bv1-4%2Bcupcake%20recipes&gclid=CIyj3KTQmcQCFVKAaQod1VEANA


58 posted on 03/08/2015 1:57:32 PM PDT by V K Lee
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To: BunnySlippers

Cilantro DOES taste soapy; but when you learn how it does in combination with other flavors, it’s great.

We have an Indian restaurant nearby that serves these little deep-fried onion fritters; they serve them with a kind of sauce or chutney made with mint and cilantro. It is absolutely marvelous, and when I do an Indian Theme post (soon!) I’ll include it.

-JT


59 posted on 03/08/2015 4:04:14 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: ThunderSleeps

Here are the recipes I promised yesterday. Not sure where I got the Deviled Ham one - maybe an old edition of ‘The Joy of Cooking’; the Fruit Smoothie came from a diet book that was published in the 1980s, when I was on the ‘low-fat’ kick:

Deviled Ham

1 1/2 cups cooked ham (about 1/2 pound), chopped
1/3 cup mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion, chopped
1 teaspoon whole capers, drained
3-4 tablespoons curly parsley
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
1 teaspoon sweet pickle relish

Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.

Fruit Smoothie

I usually keep some bananas frozen for this, and some frozen strawberries. I cut each banana in half and put it in a little baggie, and freeze. I can get a huge bag of frozen strawberries from the ethnic store, for what the regular grocery charges for a very small bag. (Or, when you get a good deal in season, you can freeze berries on a tray, and then bag them up for deep freeze.)

Place one frozen banana, cut into chunks, in a blender. Add a handful of frozen strawberries, cut in half. Cover the fruit by an inch or so with very cold Apple Juice, and whiz the whole concoction until it gets slushy.

You have to try it a couple of times to figure out your preferred amounts of strawberries/juice. It can be varied, depending on your likes in berries.

I usually serve it over ice with a straw.

-JT


60 posted on 03/08/2015 4:14:49 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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