Joseph Littleshoes said:tofuqueen wrote:
Flattery appreciated and edited for space
Quoted message said:
And for those who take the time to post recipes...........keep em
coming. I may be a veggie whose favorite food is still tofu (okay,
shut up! :-) but I can modify almost every recipe that is posted and
turn it into something that I'd enjoy.
Ordinarily i just don't care for tofu, but a Panamanian friend of mine
makes a saute of tofu, onions, tomatoes and plantains, sauted in olive
oil with garlic, salt and pepper. Serves it with brown rise and usually
sprinkles a bit of cayenne on when served. She will cook the tofu till
it is slightly browned and a light crust begins to form, not only is her
tofu worth eating but it is one of the few dishes i can tolerate olive
oil in.
Quoted message said:Just thought I'd share and perhaps bring some light into your lives.
Thanks to all of you.
Always nice to hear that, by any chance do you have any personal methods
for using black eyed peas? i am so fond of them i tend to just boil them
up and eat them with salt and pepper. I make a very good hopping john
but am looking for other recipes for black eyed peas.
---
Joseph Littleshoes
I found these two recipes today for you:
Recipe via Meal-Master (tm) v8.01
Title: Hoppin' John
Categories: Main dish, Vegetarian
Yield: 6 servings
4 c Black-eyed peas, cooked
1 c Onions, finely chopped
2 ea Garlic cloves, chopped
2 tb Vegetable oil
1 pn Allspice
1 pn Cayenne, to taste
1 1/2 tb Tamari, optional
Salt & pepper, to taste
----------------------------------GARNISH----------------------------------
1 lg Ripe tomato, chopped
1/2 c Scallions, chopped
Parsley, chopped
If using dried black-eyed peas, reserve the stock once you have
cooked
them.
Saute the onions & garlic in the vegetable oil, until golden, about
10
minutes. Add the allspice, cayenne & tamari. Stir this mixture
into
the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavours to marry.
Stir often.
To serve, spoon the black-eyed peas over cooked rice, top with the
chopped tomatoes, scallions & parsley.
"Sundays Moosewood Restaurant"
-----
Exported from MasterCook *
HOPPIN'JOHN - NEW STYLE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Southern
Low-fat Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Black-eyed Peas, cooked
1/2 c Rice, white or brown
1 1/2 c Water
1/2 c Celery, chopped
1/2 c Onion, chopped, or
1/4 c Green pepper, chopped
4-5 green spring onions, chp
4 oz Mushrooms, sliced, canned
2 ts Poultry Seasoning
4 Tomatoes, crushed
1/2 ts Red pepper, crushed (opt)
Directions: Combine ingredients in a stockpot or
crockpot, and cook until rice is done, about 45
minutes to 1 hour. A little more liquid may have to be
added. Stir occasionally to prevent sticking as the
mixture thickens whichever method is used. In
crockpot, cook about 4 hours on high, and 6-7 hours on
low heat.
Cook's Note: In any authentic Southern cookbook,
there will almost always be a recipe for Hoppin' John,
which is basically a combination of rice and black-
eyed peas. To this basic recipe, each cook will add
his/her personal touches and I have added mine. White
rice is traditional, but brown rice has more fiber.
Tomatoes are optional. Mushrooms are a modern touch.
In some areas, red pepper sauce or tabasco sauce
replaces the crushed red pepper. In Texas, Purple
Hull peas are frequently used, with Picante Sauce
served on the side. In Louisiana, Red Beans and Rice
are the popular combination. In other places, is found
the combination of black beans and rice as the popular
dish.
Serving size: 1.5 Cups. Cal 195, Prot 9.5 gm, Chol
0, Carb 39 gm, Sod 300 mg, Dietary fiber 1.75 gm, Fat
1.25 (5% from fat), Iron 3.25, Calcium 75
Exchanges: 2 Breads, 1.75 Veg.
Updated from old family recipe. A.Broaddus
3/14/72
Quoted message said:Quoted message said:
