Slow Cooker Black Eyed Peas and Chard with Soba Noodles - 9 pts

[Guest guest]

* Exported from MasterCook *

 

Slow Cooker Black Eyed Peas and Chard with Soba

Noodles - 9 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker

by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 3 1/2 to 4 quart Low

Fat (less than 20%)

Slow Cooker Vegan

WW Points

 

Amount Measure Ingredient -- Preparation

Method

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

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

1 bunch Swiss chard leaves -- washed

and leaves cut away from the thick stems

2 tablespoons olive oil

1 large carrot -- halved lengthwise

and cut on a diagonal into 1/4-inch-thick slices

2 shallots -- minced

2 cloves garlic -- minced

3 cups black-eyed peas, cooked -- or

two 15.5-oz can, drained and rinsed

1 cup vegetable stock

salt and freshly ground pepper

to taste

8 ounces soba noodles -- (1 package)

 

If using thick chard stems, cut them into 1/4-inch

slices and cook in a pot of boiling salted water for 5

minutes. Cut the chard leaves into 1/2-wide strips and

add to the same pot of water until tender, about 3 to

4 minutes. Drain and set aside.

 

Heat the oil in a medium-size skillet over medium

heat. Add the carrot, shallots, and garlic, cover, and

cook until softened, about 5 minutes.

 

Transfer the carrot mixture to a 3 1/2 to 4 quart slow

cooker. Add the black-eyed peas and stock, season with

salt and pepper, cover, and cook on Low for 6 to 8

hours.

 

Stir in the chard and taste to adjust the seasonings.

 

When ready to serve, cook the soba according to

package directions. Drain well and place in a large

bowl. Top with the pea-and-chard mixture and serve at

once.

 

Serves 4.

 

Description:

" 9 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 477 Calories;

9g Fat (16.0% calories from fat); 22g Protein; 83g

Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

886mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean

Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Low for 6 to 8 hours.

 

3 1/2 to 4 quart slow cookers.

 

The robust character of soba, Japanese buckwheat

noodles, complements the hearty flavor of the

black-eyed peas. Some varieties of chard have thick

tough stems, while other varieties are more leafy with

tender stems. If using thick-stemmed chard, cut the

stems away from the leaves so you can cook the stems a

little longer than the rest of the chard.

 

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

 

 

 

 

 

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____

oneSearch: Finally, mobile search

that gives answers, not web links.

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[Guest guest]

Sounds good. but I've never heard of soba noodles, where do you

get them, do they taste like other noodles, if they're in the

regular grocery what section?

Bev

 

 

, Chupa Babi <recetta

wrote:

>

>

> * Exported from MasterCook *

>

> Slow Cooker Black Eyed Peas and Chard with Soba

> Noodles - 9 pts

>

> Recipe By :Fresh from the Vegetarian Slow Cooker

> by Robin Robertson

> Serving Size : 4 Preparation Time :0:00

> Categories : 3 1/2 to 4 quart Low

> Fat (less than 20%)

> Slow Cooker Vegan

> WW Points

>

> Amount Measure Ingredient -- Preparation

> Method

> -------- ------------

> --------------------------------

> 1 bunch Swiss chard leaves -- washed

> and leaves cut away from the thick stems

> 2 tablespoons olive oil

> 1 large carrot -- halved lengthwise

> and cut on a diagonal into 1/4-inch-thick slices

> 2 shallots -- minced

> 2 cloves garlic -- minced

> 3 cups black-eyed peas, cooked -- or

> two 15.5-oz can, drained and rinsed

> 1 cup vegetable stock

> salt and freshly ground pepper

> to taste

> 8 ounces soba noodles -- (1 package)

>

> If using thick chard stems, cut them into 1/4-inch

> slices and cook in a pot of boiling salted water for 5

> minutes. Cut the chard leaves into 1/2-wide strips and

> add to the same pot of water until tender, about 3 to

> 4 minutes. Drain and set aside.

>

> Heat the oil in a medium-size skillet over medium

> heat. Add the carrot, shallots, and garlic, cover, and

> cook until softened, about 5 minutes.

>

> Transfer the carrot mixture to a 3 1/2 to 4 quart slow

> cooker. Add the black-eyed peas and stock, season with

> salt and pepper, cover, and cook on Low for 6 to 8

> hours.

>

> Stir in the chard and taste to adjust the seasonings.

>

> When ready to serve, cook the soba according to

> package directions. Drain well and place in a large

> bowl. Top with the pea-and-chard mixture and serve at

> once.

>

> Serves 4.

>

> Description:

> " 9 pts "

> S(Formatted by Chupa Babi in MC):

> " 01.15.07 "

> Copyright:

> " 2004 "

> - - - - - - - - -

> - - - - - - - - - -

>

> Per Serving (excluding unknown items): 477 Calories;

> 9g Fat (16.0% calories from fat); 22g Protein; 83g

> Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

> 886mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean

> Meat; 1/2 Vegetable; 1 1/2 Fat.

>

> NOTES : Low for 6 to 8 hours.

>

> 3 1/2 to 4 quart slow cookers.

>

> The robust character of soba, Japanese buckwheat

> noodles, complements the hearty flavor of the

> black-eyed peas. Some varieties of chard have thick

> tough stems, while other varieties are more leafy with

> tender stems. If using thick-stemmed chard, cut the

> stems away from the leaves so you can cook the stems a

> little longer than the rest of the chard.

>

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

>

>

>

>

>

>

___________________

_______________

> oneSearch: Finally, mobile search

> that gives answers, not web links.

> http://mobile./mobileweb/onesearch?refer=1ONXIC

>

[Guest guest]

Bev, soba is buckwheat. Also known as buckwheat groats, the flour is

used sometimes in noodles in Japan. I believe you can find it in

the japanese section of your store, or probably at Trader joes too.

 

 

, " Bev " <bdowns45681

wrote:

>

> Sounds good. but I've never heard of soba noodles, where do you

> get them, do they taste like other noodles, if they're in the

> regular grocery what section?

> Bev

>

>

> , Chupa Babi <recetta@>

> wrote:

> >

> >

> > * Exported from MasterCook *

> >

> > Slow Cooker Black Eyed Peas and Chard with Soba

> > Noodles - 9 pts

> >

> > Recipe By :Fresh from the Vegetarian Slow Cooker

> > by Robin Robertson

> > Serving Size : 4 Preparation Time :0:00

> > Categories : 3 1/2 to 4 quart Low

> > Fat (less than 20%)

> > Slow Cooker Vegan

> > WW Points

> >

> > Amount Measure Ingredient -- Preparation

> > Method

> > -------- ------------

> > --------------------------------

> > 1 bunch Swiss chard leaves -- washed

> > and leaves cut away from the thick stems

> > 2 tablespoons olive oil

> > 1 large carrot -- halved lengthwise

> > and cut on a diagonal into 1/4-inch-thick slices

> > 2 shallots -- minced

> > 2 cloves garlic -- minced

> > 3 cups black-eyed peas, cooked -- or

> > two 15.5-oz can, drained and rinsed

> > 1 cup vegetable stock

> > salt and freshly ground pepper

> > to taste

> > 8 ounces soba noodles -- (1 package)

> >

> > If using thick chard stems, cut them into 1/4-inch

> > slices and cook in a pot of boiling salted water for 5

> > minutes. Cut the chard leaves into 1/2-wide strips and

> > add to the same pot of water until tender, about 3 to

> > 4 minutes. Drain and set aside.

> >

> > Heat the oil in a medium-size skillet over medium

> > heat. Add the carrot, shallots, and garlic, cover, and

> > cook until softened, about 5 minutes.

> >

> > Transfer the carrot mixture to a 3 1/2 to 4 quart slow

> > cooker. Add the black-eyed peas and stock, season with

> > salt and pepper, cover, and cook on Low for 6 to 8

> > hours.

> >

> > Stir in the chard and taste to adjust the seasonings.

> >

> > When ready to serve, cook the soba according to

> > package directions. Drain well and place in a large

> > bowl. Top with the pea-and-chard mixture and serve at

> > once.

> >

> > Serves 4.

> >

> > Description:

> > " 9 pts "

> > S(Formatted by Chupa Babi in MC):

> > " 01.15.07 "

> > Copyright:

> > " 2004 "

> > - - - - - - - - -

> > - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 477 Calories;

> > 9g Fat (16.0% calories from fat); 22g Protein; 83g

> > Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

> > 886mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean

> > Meat; 1/2 Vegetable; 1 1/2 Fat.

> >

> > NOTES : Low for 6 to 8 hours.

> >

> > 3 1/2 to 4 quart slow cookers.

> >

> > The robust character of soba, Japanese buckwheat

> > noodles, complements the hearty flavor of the

> > black-eyed peas. Some varieties of chard have thick

> > tough stems, while other varieties are more leafy with

> > tender stems. If using thick-stemmed chard, cut the

> > stems away from the leaves so you can cook the stems a

> > little longer than the rest of the chard.

> >

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

> >

> >

> >

> >

> >

> >

>

___________________

> _______________

> > oneSearch: Finally, mobile search

> > that gives answers, not web links.

> > http://mobile./mobileweb/onesearch?refer=1ONXIC

> >

>

[Guest guest]

Well, I don't have any Japanese stores or sections that I know of,, I

don't live in a big city or even in that area. I want to thank

everybody that responded to my email.

I think I have seen wanton wrappers but I don't remember in what

section, could it have been close to dairy or where?

thanks

Bev

 

 

>

> Bev, soba is buckwheat. Also known as buckwheat groats, the flour is

> used sometimes in noodles in Japan. I believe you can find it in

> the japanese section of your store, or probably at Trader joes too.

>

>

>

[Guest guest]

Bev,

 

My regular grocery store, Fred Meyer (part of Kroger), has them in the

" ethnic " aisle by the soy sauce, little cans of stir-fry veggies and

thai noodles.

 

hth,

Diane

 

, " Bev " <bdowns45681 wrote:

>

> Well, I don't have any Japanese stores or sections that I know of,, I

> don't live in a big city or even in that area. I want to thank

> everybody that responded to my email.

> I think I have seen wanton wrappers but I don't remember in what

> section, could it have been close to dairy or where?

> thanks

> Bev

>

>

> >

> > Bev, soba is buckwheat. Also known as buckwheat groats, the flour is

> > used sometimes in noodles in Japan. I believe you can find it in

> > the japanese section of your store, or probably at Trader joes too.

> >

> >

> >

>

[Guest guest]

I just saw them in our local grocery in the oriental section. The wanton

wrappers, in my store, are in the " salad " section.

Sue

 

 

----

 

Bev

8/21/2007 12:54:14 AM

 

Re: Slow Cooker Black Eyed Peas and Chard with

Soba Noodles - 9 pts

 

Well, I don't have any Japanese stores or sections that I know of,, I

don't live in a big city or even in that area. I want to thank

everybody that responded to my email.

I think I have seen wanton wrappers but I don't remember in what

section, could it have been close to dairy or where?

thanks

Bev

 

 

>

> Bev, soba is buckwheat. Also known as buckwheat groats, the flour is

> used sometimes in noodles in Japan. I believe you can find it in

> the japanese section of your store, or probably at Trader joes too.

>

>

>

 

 

 

 

 

[Guest guest]

thanks Diane,

I would have never remembered to look there.

Bev

 

 

> Bev,

>

> My regular grocery store, Fred Meyer (part of Kroger), has them in

the

> " ethnic " aisle by the soy sauce, little cans of stir-fry veggies and

> thai noodles.

>

> hth,

> Diane

>

> , " Bev " <bdowns45681@> wrote:

> >