Dinner tonight

MoM said:

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By:
Serving Size: 5
Cuisine: Afghan
Main Ingredient:
Categories: Soups

-= Ingredients =-
750 grams Black eyed peas
0 water
1 large Onion
1 large Smoked ham hock
0 salt ; to taste
0 pepper ; to taste
0 tomato ; paste to
0 taste
1
0

Heh...looks like BigOven has some quirks. What makes this an Afghan recipe?
The smoked ham hock? :-)

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

MoM said:

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By:
Serving Size: 5
Cuisine: Afghan
Main Ingredient:
Categories: Soups

-= Ingredients =-
750 grams Black eyed peas
0 water
1 large Onion
1 large Smoked ham hock
0 salt ; to taste
0 pepper ; to taste
0 tomato ; paste to
0 taste
1
0

Heh...looks like BigOven has some quirks. What makes this an Afghan
recipe? The smoked ham hock? :-)

Bob

Ooops! Not BigOven, me!

Here is the recipe just as I made it tonight. It was delicious!

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By: Helen Peagram
Serving Size: 5
Cuisine: Canadian
Main Ingredient:
Categories: Soups

-= Ingredients =-
450 grams Black eyed peas
1 ea water
1 large Onion
1 cl garlic; smashed
1 large Smoked ham hock
1 ea salt ; to taste
1 ea pepper ; to taste
1 ea Tomato paste ; to taste
1 ea Bay leaf
1/2 cup Barley

-= Instructions =-
Put peas in a very large stock pot (I use a large pressure cooker) and cover
with water and add ham hock, onion, garlic and bay leaf. Bring to boil and
simmer a few hours. It took about 3 for me. Don't cover. Remove ham hock
when beans are tender. Taste for seasoning and adjust to taste adding
salt, pepper and tomato paste. Add barley. Strip the meat off the ham
hock, discarding fat and bones. Cut into small pieces and return to the
pot with soup. Heat up to boil and serve. Delicious! Recipe by Helen
Peagram

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

On Thu 13 Oct 2005 07:06:07p, MoM wrote in rec.food.cooking:

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

MoM said:

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By:
Serving Size: 5
Cuisine: Afghan
Main Ingredient:
Categories: Soups

-= Ingredients =-
750 grams Black eyed peas
0 water
1 large Onion
1 large Smoked ham hock
0 salt ; to taste
0 pepper ; to taste
0 tomato ; paste to
0 taste
1
0

Heh...looks like BigOven has some quirks. What makes this an Afghan
recipe? The smoked ham hock? :-)

Bob

Ooops! Not BigOven, me!

Here is the recipe just as I made it tonight. It was delicious!

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By: Helen Peagram
Serving Size: 5
Cuisine: Canadian
Main Ingredient:
Categories: Soups

-= Ingredients =-
450 grams Black eyed peas
1 ea water
1 large Onion
1 cl garlic; smashed
1 large Smoked ham hock
1 ea salt ; to taste
1 ea pepper ; to taste
1 ea Tomato paste ; to taste
1 ea Bay leaf
1/2 cup Barley

-= Instructions =-
Put peas in a very large stock pot (I use a large pressure cooker) and
cover with water and add ham hock, onion, garlic and bay leaf. Bring to
boil and simmer a few hours. It took about 3 for me. Don't cover.
Remove ham hock when beans are tender. Taste for seasoning and adjust
to taste adding salt, pepper and tomato paste. Add barley. Strip the
meat off the ham hock, discarding fat and bones. Cut into small pieces
and return to the pot with soup. Heat up to boil and serve.
Delicious! Recipe by Helen Peagram

I would probably love this, Helen. I love every ingredient in the list,
especially blackeyed peas and barley. Gotta make this one soon.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 13 Oct 2005 07:06:07p, MoM wrote in rec.food.cooking:

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

MoM wrote:

> -= Exported from BigOven =-
>
> Black Eyed Pea Soup
>
> Recipe By:
> Serving Size: 5
> Cuisine: Afghan
> Main Ingredient:
> Categories: Soups
>
> -= Ingredients =-
> 750 grams Black eyed peas
> 0 water
> 1 large Onion
> 1 large Smoked ham hock
> 0 salt ; to taste
> 0 pepper ; to taste
> 0 tomato ; paste to
> 0 taste
> 1
> 0
>

Heh...looks like BigOven has some quirks. What makes this an Afghan
recipe? The smoked ham hock? :-)

Bob

Ooops! Not BigOven, me!

Here is the recipe just as I made it tonight. It was delicious!

-= Exported from BigOven =-

Black Eyed Pea Soup

Recipe By: Helen Peagram
Serving Size: 5
Cuisine: Canadian
Main Ingredient:
Categories: Soups

-= Ingredients =-
450 grams Black eyed peas
1 ea water
1 large Onion
1 cl garlic; smashed
1 large Smoked ham hock
1 ea salt ; to taste
1 ea pepper ; to taste
1 ea Tomato paste ; to taste
1 ea Bay leaf
1/2 cup Barley

-= Instructions =-
Put peas in a very large stock pot (I use a large pressure cooker) and
cover with water and add ham hock, onion, garlic and bay leaf. Bring to
boil and simmer a few hours. It took about 3 for me. Don't cover.
Remove ham hock when beans are tender. Taste for seasoning and adjust
to taste adding salt, pepper and tomato paste. Add barley. Strip the
meat off the ham hock, discarding fat and bones. Cut into small pieces
and return to the pot with soup. Heat up to boil and serve.
Delicious! Recipe by Helen Peagram

I would probably love this, Helen. I love every ingredient in the list,
especially blackeyed peas and barley. Gotta make this one soon.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Jim suggested the barley last night and it was a good addition. It's really
only a base recipe and I alter it as I feel like.

It's nice because it really is cheap, easy and you just leave it simmering
on the stove and it's done when dinner time comes.
Also you don't have to pre-soak the peas.

MoM

Last night:

Poor Man's Lobster -- an odd and almost successful recipe from the
Saving Dinner cookbook -- cover frozen cod fillets with water and
three tablespoons of salt, simmer for ten minutes, drain, cover again
with water and three tablespoons of white vinegar, simmer for ten
minutes, drain, and spritz with lemon juice. Dip in melted butter and
eat. It turned out overcooked. I wouldn't have been fooled into
thinking it was lobster, but it wasn't bad; it had a nice, mild
flavor. I have two more frozen cod fillets and I am intrigued enough
with the recipe to try it again, taking maybe two minutes off the
cooking time for each step.

Old Bay Potatoes -- quarter and boil some small red potatoes, adding
lots of Old Bay seasoning to the boiling water. Break the potatoes
up and stir through butter and some more Old Bay to taste.

Steamed sugar snap peas

Tara

Tara said:

Poor Man's Lobster -- an odd and almost successful recipe from the
Saving Dinner cookbook -- cover frozen cod fillets with water and
three tablespoons of salt, simmer for ten minutes, drain, cover again
with water and three tablespoons of white vinegar, simmer for ten
minutes, drain, and spritz with lemon juice. Dip in melted butter and
eat. It turned out overcooked. I wouldn't have been fooled into
thinking it was lobster, but it wasn't bad; it had a nice, mild
flavor. I have two more frozen cod fillets and I am intrigued enough
with the recipe to try it again, taking maybe two minutes off the
cooking time for each step.

Old Bay Potatoes -- quarter and boil some small red potatoes, adding
lots of Old Bay seasoning to the boiling water. Break the potatoes
up and stir through butter and some more Old Bay to taste.

Steamed sugar snap peas

Sounds like quite a pleasant meal! In case you didn't know, the classic
"poor man's lobster" is monkfish; its texture really does come close to
lobster. Unfortunately, monkfish is far from cheap these days.

My favorite way to cook cod is to simply brush it with butter and broil it.
I don't think it even needs lemon.

Bob

On 14 Oct 2005 23:07:04 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Sounds like quite a pleasant meal! In case you didn't know, the classic
"poor man's lobster" is monkfish; its texture really does come close to
lobster. Unfortunately, monkfish is far from cheap these days.

I love monkfish! I've only had it once, several years ago. It was
prepared very simply, I think just broiled with butter, and it was
delicious. I haven't seen it on a menu in some time.

Tara

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 14 Oct 2005 23:07:04 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Sounds like quite a pleasant meal! In case you didn't know, the classic
"poor man's lobster" is monkfish; its texture really does come close to
lobster. Unfortunately, monkfish is far from cheap these days.

I love monkfish! I've only had it once, several years ago. It was
prepared very simply, I think just broiled with butter, and it was
delicious. I haven't seen it on a menu in some time.

Tara

Years ago in a small Spanish restaurant in Marin County, CA, at happy hour
they used to serve (free) 'tapas' (is that the name - or empanadas?) of
monkfish. Absolutely delicious -- but, I, too, haven't seen it
forever-and-a-day.
Dee Dee