Indian skillet black-eyed peas w/ sesame rice

[Guest guest]

These are from Moosewood Restaurant New Classics.

The sesame rice takes 45 minutes if prepared with

brown rice and about 25 if prepared with white.

The Indian skillet black-eyed peas take about 25

minutes, including chopping the onion(s).

 

Indian skillet black-eyed peas:

1 cup chopped onion

2 tbsp. oil [for stirfry, can use more or less]

1 tbsp. fresh grated ginger OR canned minced ginger

1 clove garlic, minced OR 1/2 tsp. canned minced or

dried powder garlic

1/4-1/8 tsp. cayenne

1/4 tsp. ground cinnamon

1/4 tsp. ground cardamon [i omitted due to luck of

cardamon]

1/2 tsp. ground coriander

1 tsp. salt

1 cup water

1 tsp. tamarind concentrate [i omitted, due to not

even knowing what it was - I didn't notice the note at

the bottom: if unavailable use 1-2 tsp. lemon juice]

3 cups cooked black-eyed peas OR two 16 oz. cans,

rinsed and drained

1/2 cup chopped fresh tomatoes [i used some canned

chopped tomatoes]

2 cups rinsed and chopped fresh spinach. [i omitted

due to dislike of spinach - in light of, should've

used less water]

 

Stir-fry in a large skillet [with lid!] onions and

garlic [unless using powdered, add that with the other

spices] until 'golden.' Then add all the salt,

cardamon, cinnamon, coriander, ginger and cayenne and

mix well. Stir in tamarind, water and black-eyed peas,

cover and simmer for about 10 minutes. Add the

tomatoes and spinach and cook just until the spinach

wilts, about 1 minute. I cooked an additional ten

minutes or so uncovered because there was a lot of

leftover liquid, which I dislike.

Serve over rice or with raita [what's that?].

 

 

 

Sesame Rice

1 cup brown rice

1 1/2 tsp. sesame seed oil

1 1/2 cups water [i used extra]

1/3 cup minced scallions [i omitted due to lack of

scallions]

2 tbsp. sesame seeds

2-3 tsp. soy sauce to taste

 

In a saucepan, combine rice and 1/2 tsp. sesame seed

oil, it should just cover all of the rice. Add water,

cover and bring to boil. Once boiling, reduce heat and

let simmer 40-45 minutes [or until tender]. After 30

minutes, preheat oven to 350. Put sesame seeds on a

baking sheet (or pie pan) in a single layer and place

in oven for 5 minutes. When rice is ready, stir in

scallions, sesame seeds, remaining sesame seed oil,

and soy sauce.

 

 

 

Celia

 

 

 

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[Guest guest]

On 10 Mar 2002 12:34:23 -0000, you wrote:

 

>Message: 1

> Fri, 8 Mar 2002 20:14:58 -0800 (PST)

> Celia Elise <ebilmaiden

>Indian skillet black-eyed peas w/ sesame rice

>

>These are from Moosewood Restaurant New Classics.

>The sesame rice takes 45 minutes if prepared with

>brown rice and about 25 if prepared with white.

>The Indian skillet black-eyed peas take about 25

>minutes, including chopping the onion(s).

>

<snip of yummy recipe>

 

Celia, thanks for this recipe, I'll be making this one soon.

I know I'll like it.

 

 

> I cooked an additional ten

>minutes or so uncovered because there was a lot of

>leftover liquid, which I dislike.

>Serve over rice or with raita [what's that?].

 

'Raita' is an Indian salad, dressed with plain yogurt. One

very simple raita goes like this:

 

Peel and thinly slice cucumbers.

Mix cucumber slices with plain yogurt.

Mix in a little cumin.

 

This would have gone nicely with the black-eyed peas: I

disagree with the recipe's 'serve over rice *or* with raita'

though: I'd serve it over rice *and* with raita.

 

Cheers,

Pat