Sunday, September 14, 2014

Black Eyed Peas and The Red Hot Chili Peppers

Occasionally I offer a giant pot of soup to customers on bakery day.

This past week I was inspired by the sight of several pounds of dried blackeyed peas in the pantry.

Also inspired by forecasted cool front.

When Holly and Stevie were here we took a giant homegrown chicken out of the freezer to roast for our feast. At 7+ pounds, we truly had a feast, especially knowing said roast was raised here on our property. Holly did me the favor of making a couple of gallons of chicken stock out of the bones.

We froze the stock and it came in handy for our stew this Thursday.

Perhaps you don't have homegrown chicken stock in your freezer, but any kind of stock will do fine, even canned veggie stock from the supermarket.

Here is the recipe:

Blackeyed Peas and the Red Hot Chili Peppers

in a large soup pan saute
1 diced onion
2 stalks celery, diced
3 carrots, diced
2 TBSP olive or coconut oil

When the onions are almost translucent, add
3 or 4 cloves crushed garlic
1 red sweet pepper, diced
1 poblano pepper, diced
1 red or green jalapeno, sliced
generous pinch of salt
1 tsp cumin seeds
crumbled up bay leaf

stir and continue to saute over med hi heat as veggies release their moisture and spices release their fragrance.

I would probably add another glug of olive oil, but that is just me... use your judgement.

add one pound of washed and picked over blackeyed peas,
1 c dried red quinoa
1 or 2 c. crushed tomatoes
chicken broth, water, veggie broth

Bring everything to a rolling boil. add a glug of Braggs Apple Cider Vinegar

Turn heat to medium, let everything cook until blackeyed peas begin to get tender. If the water/stock begins to evaporate too quickly, add a bit more so nothing burns on the bottom.

In a separate pan,
saute one cubed zucchini in a smidge of olive oil until lightly browned around the edges. Sprinkle with just a pinch of salt.

The stew should be getting nice and thick. Add the zucchini and one bunch of chopped fresh cilantro. If you like, add a cup of frozen corn or can of hominy. Taste the stew for salt and pepper. If you like it a bit more spicy, add some crushed red pepper flakes and cumin powder if you like. Simmer the stew for another 20 minutes or so. Enjoy with corn muffins, fresh peasant bread or tortillas.

By the way, the forecasters were correct! We have been enjoying temperatures in the 50's, cozy evenings with windows open and fluffy comforter on the bed. Cuddly kitties and a taste for hot tea. And warm stuff.

PS a funny picture: I was scurrying around the yard on bakery day, seeking eggs for pound cake. There were a few in the coop. More over under a little brush pile. And one, fresh from the chicken, outside my kitchen window, up in the greenhouse. Talk about FRESH EGGS!

I love my chickens. Free Range means easter egg hunt on a regular basis.

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