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Friday, September 19, 2008
Humble Food: Pasta and Black-Eyed Peas
Fear not, the pasta and black-eyed peas aren't all in the same dish... (although come to think of it, that might be a rather good southern US twist on pasta e fagioli...)
We did serve pasta and black-eyed peas in one night, though - one one of those nights when we'd brought our textbooks down to the kitchen with us, and we wanted to cook something luscious while still having time to study...
I love reading my fellow bloggers' stories for a multitude of reasons, one of which is that I find it so comforting to be reminded that I'm not the only one trying to create nourishing, delicious, lovingly homemade meals amidst the often-chaotic intricacies of life that seem to have a whirlwind mind of their own.
So when time is scarce, which I know it often is, here are two of our favorite "humble foods..."
Humble Pasta all'Amatriciana
6 slices bacon, chopped OR 6 sliced smoked tempeh plus 1 T olive oil
2 sweet vidalia onions, chopped
4 cloves garlic, minced
1 cup beef broth OR vegetable broth
1 (28 oz) can chopped tomatoes, with the juice (i.e. not drained)
1/8 cup chopped parsley
1 1/2 tsp basil
1 lb. whole wheat pasta, cooked according to package directions
~ In a large, non-stick stockpot or skillet, cook the bacon or tempeh until browned. If you used the bacon, drain off the drippings.
~ Add the onions and garlic, and cook until the onions are limp and golden.
~ Pour in the broth and tomatoes, and simmer for 15 minutes or so - until the sauce is thickened just a bit.
~ Stir in the parsley and basil.
~ Fold in the pasta, and you're ready to serve!
Black-Eyed Pea Salad
4 cups black-eyed peas, frozen or canned
1 small onion, chopped
1/4 cup diced green bell pepper
1/8 cup chopped celery
1-2 cups vegetable broth
1/4 cup olive oil
1 1/2 T white wine vinegar
1 tsp sugar
salt and pepper to taste
~ In a saucepan, simmer the black-eyed peas, onion, bell pepper, and celery in the broth until nicely soft and tender, adding additional broth as needed if the pan gets a bit dry. Whey they're cooked, simmer them just a bit more to remove any excess broth still remaining in the pan.
~ While the peas are cooking, whisk together the olive oil, white wine vinegar, and sugar.
~ When the peas are cooked, remove them from the heat and toss them in the dressing.
~ Season to taste with salt and pepper, and serve warm or cold!
I agree with the whole humble food thing, especially when you're in a bit of a rush. Both of those dishes look delicious and easy. I think you're on to something with the black eye peas and pasta thing :)
ReplyDeleteSuch a comforting dish!!
ReplyDeleteAdam, thanks for encouraging me with the black-eyed peas and pasta - maybe I will give it a try! :-)
ReplyDeleteVeggieGirl, thank you!