ROTD - Some clever ways w/this good source of protein... and the ingredient is... ???
| Quantity | Energy (calories) | Carbohydrates (grams) | Protein (grams) | Cholesterol (milligrams) | Weight (grams) | Fat (grams) | Saturated Fat (grams) |
| 1 cup | 190 | 35 | 13 | 0 | 250 | 1 | 0.2 |
Black-Eyed Peas provide some great protein. Since we southerners are used to having them on New Year's Day, I thought these recipes might come in handy (albeit a little late). We're having our family NY Day "eat'n" tonight since we were all scattered on NY Day and I have some peas simmering with some ham right now, so I'll have some leftovers to use in one of these recipes in a few days. I have tried to post a few really simple and fast recipes for you. If you have a favorite BE Pea recipe, please add it here! ENJOY! Black-Eyed Pea Soup (Fast & EZ)
Bon Appétit | March 1998 Servings: Makes 4 servings. 2 tablespoons olive oil 2 3/4 cups finely chopped onions 1 tablespoon minced garlic 2 15-ounce cans black-eyed peas, drained 2 1/4 cups low-salt chicken broth 2 8-ounce cans tomato sauce | 2 1/2 teaspoons dried oregano Large pinch of cayenne pepper 1 teaspoon red wine vinegar
Freshly grated Parmesan cheese Heat olive oil in heavy large pot over medium heat. Add onions and garlic and sauté until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
Ladle soup into bowls. Sprinkle with Parmesan cheese and serve. ----------------------------------------------------------------------------
Black-Eyed Pea and Ham Salad (also fast and EZ)
Gourmet | August 1995 Servings: 2 1/2 cup dried black-eyed peas, picked over 1/4 teaspoon salt 1 tablespoon balsamic vinegar 1/2 cup finely chopped red bell pepper 1/3 cup finely chopped celery 1/4 cup finely chopped red onion 1 teaspoon minced fresh jalapeño chili including seeds (wear rubber gloves) 1 1/2 tablespoons olive oil 1/4 pound cooked ham steak, coarsely chopped 1 teaspoon honey In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.
----------------------------------------------------------------------------------------------------------- Greek Black-Eyed Peas and Greens
In Greece in the spring, markets fill with bunches of wild greens labeled horta - sweet, sour, bitter, and peppery leaves of plants collected from the rocky hillsides. The author suggests Swiss chard, spinach, and arugula, but you can use any combination of greens you would like in this homey dish.
1 1/4 cups dried black-eyed peas (about 8 ounces)
2 tablespoons extra virgin olive oil
2 cups finely chopped onion
1 cup finely chopped celery
4 garlic cloves, minced
7 cups torn Swiss chard (about 8 ounces)
6 cups baby spinach (about 6 ounces)
6 cups trimmed arugula (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can petite diced tomatoes, undrained
1 cup (4 ounces) crumbled feta cheese
Sort and wash peas. Place peas in a large saucepan; cover with water to 2 inches above peas. Bring to a boil; drain. Return peas to pan; cover with water to 2 inches above peas. Bring to a boil. Reduce heat to medium; cook 30 minutes or just until tender. Drain.
Heat oil in large Dutch oven over medium heat. Add onion, celery, and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in the chard, spinach, arugula, salt, pepper, and tomatoes. Cover and cook 20 minutes or until tender, stirring occasionally. Stir in peas; cover and cook 15 minutes. Stir in cheese; cook 5 minutes or until cheese melts, stirring occasionally.
Yield: 6 servings (serving size: 1 cup)
CALORIES 262 (30% from fat); FAT 8.6g (sat 2.8g,mono 4.2g,poly 0.9g); PROTEIN 15.1g; CHOLESTEROL 7mg; CALCIUM 218mg; SODIUM 748mg; FIBER 10.6g; IRON 5mg; CARBOHYDRATE 35.3g
Cooking Light, MARCH 2004
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Black-Eyed Pea-and-Seafood Salad
Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill. Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill. Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.
Yield: 4 servings
CALORIES 333 (19% from fat); FAT 7.1g (sat 1.7g,mono 1.8g,poly 2.5g); PROTEIN 38.2g; CHOLESTEROL 154mg; CALCIUM 171mg; SODIUM 733mg; FIBER 3.3g; IRON 5.1mg; CARBOHYDRATE 31.1g
Cooking Light, MAY 1995
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Black-Eyed Pea Stew
Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
Yield: 8 servings (serving size: about 1 cup)
CALORIES 235 (19% from fat); FAT 5g (sat 1.1g,mono 2.4g,poly 0.9g); PROTEIN 15.5g; CHOLESTEROL 17mg; CALCIUM 81mg; SODIUM 830mg; FIBER 6.6g; IRON 4.4mg; CARBOHYDRATE 33.7g
Cooking Light, OCTOBER 2007
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Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.
3 bacon slices
3/4 cup finely chopped celery
1/3 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup finely chopped green onions
1/2 cup orange juice
1/2 cup fresh lime juice
1/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
2 cups fresh or frozen black-eyed peas, cooked
1/2 cup chopped tomato
2 tablespoons chopped pickled pepperoncini peppers
1 1/2 teaspoons Spicy Seasoning (use your favorite or something like Ms. Dash)
1 pound medium deveined peeled shrimp
1/2 pound sea scallops
1 teaspoon vegetable oil
8 cups thinly sliced mustard greens or romaine lettuce
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.
This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish.
2 cups dried black-eyed peas
1 tablespoon peanut oil
3/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed mustard greens
Sort and wash peas; set aside.
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H:260 G: 135 C:145 L: 131 BMI: 26 H: 5' 2 1/2"
RNY 10/07 LBL 11/09
(Not sure about these things!!) Down 65.6 lbs WITHOUT surgery!! 
This diet ticker is of my overall weightloss since 2/16/08.
| 1 | lb ground beef |
| 2 | cups onions, diced |
| 1 | cup celery, chopped |
| 2 | cups carrots, chopped |
| 1 | cup green peppers, chopped |
| 1 | tablespoon black pepper |
| 1 | teaspoon garlic |
| salt and black pepper | |
| beef stock | |
| 4 | cups dices tomatoes |
| 6 | cups black-eyed peas, canned or dried (cooked) |
Start/Goal/Current
1 can blackeye peas 1 c. chopped onion 1 can tomatoes 1/2 lb. bulk sausage 1 garlic clove Salt and pepper 1 c. grated cheddar cheese
Brown sausage. Add onion and garlic. Cool. Drain fat from pan. Add salt and pepper, peas and tomatoes. Stir well; simmer 15 minutes. Serve with cheese sprinkled on top. LOTS OF GOOD PROTEIN! I used Jimmy Dean Low Fat Sausage--Regular. Hot would have been even better!
