Black Eyed Peas, Corn and Greens - 5 pts

[Guest guest]

Another forward, same warnings about nutritional info.

 

 

* Exported from MasterCook *

 

Black Eyed Peas, Corn and Greens - 5 pts

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One

Publishers, 2007

Serving Size : 5 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowFat (Less than 10%)

Spicy Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried black-eyed peas

3 cups water

1 hot pepper -- chopped, or 1/2 t. crushed red

pepper flakes

1/2 teaspoon salt

1 large sweet onion -- such as Vidalia, Walla Walla, or

Maui, chopped

1 pound kale -- or collard greens, coarsely chopped

2 cups fresh corn -- or frozen corn

2 tomatoes -- diced, as a garnish

 

Combine the black-eyed peas and water in a large pot. Bring to a boil

for 2 minutes. Then cover, remove from the heat, and let soak for 1 hour

or longer.

 

Return the beans to a boil for 5 minutes, cover, and cook over low heat

at a gentle simmer for 20 minutes, or until partially done.

 

Add the hot pepper or red pepper flakes and the salt to the beans, and

continue cooking for 15 to 20 additional minutes, or until the beans are

tender.

 

Add the onions, greens, and corn to the pot. Raise the heat to medium

and cook until the greens are wilted.

 

Cover the pot, lower the heat to a simmer, and cook for 10 to 15

minutes, or until the greens are tender. Season with the vinegar, mix

well, and remove from the heat.

 

Place in a serving bowl, garnish with the diced tomatoes, and serve.

 

Makes 4 to 6 servings.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 289 Calories; 2g Fat (6.3%

calories from fat); 18g Protein; 56g Carbohydrate; 10g Dietary Fiber;

0mg Cholesterol; 280mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean

Meat; 2 1/2 Vegetable; 0 Fat.

 

NOTES : This colorful dish has a nice bite adjust the spiciness by

using your preferred hot pepper and/or adding more or less crushed red

pepper flakes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Guest guest]

This looks and sounds sooooo yummy!! This one I will try for sure!Thanks Sue!Sue in NJ <sue_in_nj wrote: Another forward, same warnings about nutritional info. * Exported from MasterCook * Black Eyed Peas, Corn and Greens - 5 pts Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007 Serving Size : 5 Preparation Time :0:00 Categories : LowCal (Less than 300 calories LowFat (Less than 10%) Spicy Vegan WW Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried black-eyed peas 3 cups water 1 hot pepper -- chopped, or 1/2 t. crushed red pepper flakes 1/2 teaspoon salt 1 large sweet onion -- such as Vidalia, Walla Walla, or Maui, chopped 1 pound kale -- or collard greens, coarsely chopped 2 cups fresh corn -- or frozen corn 2 tomatoes -- diced, as a garnish Combine the black-eyed peas and water in a large pot. Bring to a boil for 2 minutes. Then cover, remove from the heat, and let soak for 1 hour or longer. Return the beans to a boil for 5 minutes, cover, and cook over low heat at a gentle simmer for 20 minutes, or until partially done. Add the hot pepper or red

pepper flakes and the salt to the beans, and continue cooking for 15 to 20 additional minutes, or until the beans are tender. Add the onions, greens, and corn to the pot. Raise the heat to medium and cook until the greens are wilted. Cover the pot, lower the heat to a simmer, and cook for 10 to 15 minutes, or until the greens are tender. Season with the vinegar, mix well, and remove from the heat. Place in a serving bowl, garnish with the diced tomatoes, and serve. Makes 4 to 6 servings. Description: "5 pts" S(Formatted by Chupa Babi): "12.27.07" Copyright: "2007" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 2g Fat (6.3% calories from fat); 18g Protein; 56g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 280mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2

1/2 Vegetable; 0 Fat. NOTES : This colorful dish has a nice bite adjust the spiciness by using your preferred hot pepper and/or adding more or less crushed red pepper flakes. Nutr. Assoc. : 0 0 0 0 0 0 0 0

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[Guest guest]

Hi Sue,

 

This recipe looks great. But at the end it says " season with the

vinegar. " No vinegar is shown in the ingredients list. What kind of

vinegar & how much?

 

Diane

[Guest guest]

> This recipe looks great. But at the end it says " season with the

> vinegar. " No vinegar is shown in the ingredients list. What kind of

> vinegar & how much?

 

I just copy/pasted from the other list. I'll email the lady who typed

these up and see what she says.

[Guest guest]

HA, SUE ARE YOU DOING WEIGHT WATCHERS OR THE MCDOUGHALL PLAN????Sue in NJ <sue_in_nj wrote: > This recipe looks great. But at the end it says "season with the> vinegar." No vinegar is shown in the ingredients list. What kind of> vinegar & how much?I just copy/pasted from the other list. I'll email the lady who typedthese up and see what she says.

Looking for last minute shopping deals? Find them fast with Search.

[Guest guest]

> > This recipe looks great. But at the end it says " season with the

> > vinegar. " No vinegar is shown in the ingredients list. What kind of

> > vinegar & how much?

>

> I just copy/pasted from the other list. I'll email the lady who typed

> these up and see what she says.

 

 

Sorry, but no luck. The woman who shared these on another list said

she didn't do the typing of the original recipe, just copied it from a

blog that had it and " made them vegan. "

 

If anyone has the book they originally came from can they please take

a look and see if vinegar is in the ingredients or it's just a typo?

[Guest guest]

This may or may not apply.I come from a line of Southern (USA) common folk and black eyed peas home canned from the summer served with greens and corn bread (not corn cake) was a meal traditionally served on

new years day. Vinegar was and still is a condiment which wason the common table along with salt and pepper and mustardand ketchup. It was in narrow jar, a type of shaker jar, with small yellow hot peppers and was always applied to vegetables,

particularly greens. It was never cooked with the greens but always applied at the table by the adults. Some tables only used a shaker of cider vinegar without the peppers.Grant

On Jan 4, 2008 6:06 AM, sue_in_nj <sue_in_nj wrote:

 

 

 

 

> > This recipe looks great. But at the end it says " season with the

> > vinegar. " No vinegar is shown in the ingredients list. What kind of

> > vinegar & how much?

>

> I just copy/pasted from the other list. I'll email the lady who typed

> these up and see what she says.

 

Sorry, but no luck. The woman who shared these on another list said

she didn't do the typing of the original recipe, just copied it from a

blog that had it and " made them vegan. "

 

If anyone has the book they originally came from can they please take

a look and see if vinegar is in the ingredients or it's just a typo?

[Guest guest]

>It was never cooked with the greens but always

> applied at the table by the adults. Some tables only used a

> shaker of cider vinegar without the peppers.

 

That would explain it. Thanks Grant.

 

Hmm, I wonder if Susan is on vacation again? She must be, or else *she*

would have jumped in with the same info, being a Southern Gal and all

that.

 

 

 

Sue in NJ

far above the Mason-Dixon line

[Guest guest]

That's what I was thinking, Grant. To this day, when we have cooked spinach,

collards, or greens of any kind, I have a shaker of vinegar on the table to use

as a condiment. I don't use as much as I did when I was younger because I like

the flavor of the greens more than the vinegar these days, but I still use a

little. My kids think it's gross, but I love it!

 

BTW, did you have your black-eyed peas on New Years Day? )

 

 

 

 

 

God's Peace,

Gayle

" Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824)

[Guest guest]

> Hmm, I wonder if Susan is on vacation again? She must be, or else *she*

> would have jumped in with the same info, being a Southern Gal and all

> that.

 

On vacation--No. Without power for the last 3 days--Yes. Finally got

it restored last night around 8, just in time to keep us from either

freezing to death or moving into a motel for a second night. And just

in time to keep our tropical fish from dying.

 

But I totally concur with what Grant said. In fact, I forgot those

little vinegar shakers were just a Southern thing and figured everyone

must know that! :-)

 

Susan

[Guest guest]

Thanks for the followup effort and replies. A spiced up cider vinegar

it is! Sounds like a nice thing to have around generally. I'm such a

chilihead I've started growing the little darlings in my kitchen.

 

I probably should have asked my husband. He's from the South. But

then, mostly he remembers everything overcooked and inevitably with

bacon. He has mentioned the vinegar before just for BBQ. He doesn't

eat BBQ anymore, but still holds a firm opinion as to the proper way of

doing it if you ARE going to eat it.

 

Diane

[Guest guest]

Hello SusanI remember reading that the French soldiers in the Napoleonic wars wereissued cider vinegar as part of their daily food rations again as a condiment.At some point the issuance of the vinegar was halted resulting in a strike until its reissue. So it would appear that there is a history of vinegar being used as a flavor enhancer and perhaps we Southerners were doing " FrenchCuisine " without even realizing it. hehIs anyone using seitan as a protein? I've recently both made it from scratch

and used vital wheat gluten in recipes and I'm rather excited about its role ina vegan diet. Although it's low on carbs, it seems to satisfy my craving for carbswithout loading up on same.Grant

On Jan 4, 2008 7:32 AM, Susan Voisin <susan wrote:

 

 

 

 

> Hmm, I wonder if Susan is on vacation again? She must be, or else *she*

> would have jumped in with the same info, being a Southern Gal and all

> that.

 

On vacation--No. Without power for the last 3 days--Yes. Finally got

it restored last night around 8, just in time to keep us from either

freezing to death or moving into a motel for a second night. And just

in time to keep our tropical fish from dying.

 

But I totally concur with what Grant said. In fact, I forgot those

little vinegar shakers were just a Southern thing and figured everyone

must know that! :-)

 

Susan

[Guest guest]

Grant,

How do you make seitan? I have only bought it and it seems expensive.

PJ

 

, Grant <grantbishop1995 wrote:

>

> Hello Susan

> I remember reading that the French soldiers in the Napoleonic wars were

> issued cider vinegar as part of their daily food rations again as a

> condiment.

> At some point the issuance of the vinegar was halted resulting in a strike

> until its reissue. So it would appear that there is a history of vinegar

> being

> used as a flavor enhancer and perhaps we Southerners were doing " French

> Cuisine " without even realizing it. heh

>

> Is anyone using seitan as a protein? I've recently both made it from scratch

> and used vital wheat gluten in recipes and I'm rather excited about its role

> in

> a vegan diet. Although it's low on carbs, it seems to satisfy my craving for

> carbs

> without loading up on same.

>

> Grant

[Guest guest]

> On vacation--No. Without power for the last 3 days--Yes.

 

I saw that on your blog after I posted that reply. I'm glad you fianlly

got power back - it's COLD out there in your area this week.

 

 

 

Sue in NJ