Lebanese Black-Eyed Pea Salad
Middle Eastern food is one of my all-time favorite cuisines. This simple side salad is suitable when planning a menu for vegans and meat lovers alike. Read more
White Bean Hummus with Sundried Tomatoes
Black-Eyed Peas in a Spicy Goan Curry
This recipe is a favorite at our house. We enjoy it at any time of year. Read more
Old Fashioned Hard Candy
Another successful confection from my candy-making phase is traditional hard candy. Hard candy is a classic. It takes few ingredients to make, and it is pretty in a candy dish or a gift jar. This old recipe is my favorite.
2 c sugar
1 c water
3/4 c light corn syrup
Food coloring (red, green, yellow, etc.)
1/2 t oil of cinnamon, clove, peppermint, orange, anise, etc.
Confectioner’s sugar
Combine sugar, water, and corn syrup in 2-qt heavy saucepan. Cook, stirring constantly until sugar is dissolved; the cook without stirring, lowering heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees). If sugar crystals form on the side of the pan, wipe them off.
Remove from heat; add food color and oil flavoring, stirring only enough to mix. Pour into 2 well buttered 9″ pie pans. Set one pie pan of candy over a pot containing hot water. As soon as the other pie can of candy is cool enough to handle, cut it with scissors into strips 1″ wide, then snip strips into pieces. Work quickly. Drop pieces into a buttered baking sheet. If candy cools too quickly, set it over saucepan of hot water to soften it, but if it gets sticky, return at once to work counter. Repeat with second pan of candy.
When candy is cool, sprinkle with confectioner’s sugar. Store in airtight containers with waxed paper between the layers. Makes about 100 pieces…1 1/4 lbs.
Photo credit: taygete05
Tropical Fried Rice
In an attempt to use up some excess produce and leftover rice this week, I tried something a little different. The end result was tasty enough that I’ve actually named the effort. Tropical fried rice. Here’s how I put it together. Read more
Cowboy Caviar
A coworker from my past introduced me to this completely simple, economic and tasty appetizer. The ‘caviar’ is not fish eggs, but yummy black turtle beans. Good chunks of veggies, tortillas, and sturdy tortilla chips are good options for dipping or scooping this tasty concoction. I never got the formal recipe from Kathy, my coworker, but I noted the ingredients and build this to taste.
1.5-2 cups black beans
1 large clove garlic
onion, small dice (sweet onions are better, in my opinion)
red pepper, small dice (I’ve used fresh and roasted red peppers. Different taste profile, but both successful)
olive oil
lime juice
salt and pepper
1 8-oz brick cream cheese
Combine everything but the cream cheese in a bowl. Bean mixture can be made up to a day in advance. Much longer and the veggies get soggy. Refrigerate for at least an hour to let the flavors meld.
Soften the cream cheese and spread it on the bottom of any flat plate or baking dish with a little bit of a lip to keep juices contained. I’ve used a 12″ pizza pan, a 9×14 baking dish, and a large dinner plate. Just be certain whatever it is, it’s not so big that the cream cheese ends up being spread too thin.
Spread the bean mixture evenly over the cream cheese. Serve with the above suggested dippers and prepare for rave reviews and requests for Corona.
Photo credit: Father Jack
Spicing Up Lunch
When you think ‘pesto’, you probably think the basil variety, right? Well, ‘pesto’ is the Italian word for ‘paste’, and soft green herbs lend themselves well to pesto. Try making a nice cilantro pesto. There are several variations available on this particular pesto, but cilantro, salt and olive oil are a given. Almonds are a good complement to the delicate cilantro flavor. And to kick up that southwest flavor, add a little onion, or a chile, or a touch of lime. Then, use as is or as an add-in to cream cheese as a delicious alternative to traditional sandwich dressing.
For those who brown bag it, this is just one suggestion for making that lunch interesting, which then makes carrying lunch more of a choice than a decision of necessity.
Editor’s Note: Those reducing their meat and dairy intake might appreciate this list of ideas for vegan sandwiches.
Photo credit: ingrid taylar
Indian Black-Eyed Pea Dip
Looking for a new dip or side dish to round out your Indian cooking repertoire? This black-eyed pea dip is hearty enough to serve as both. Read more
Perfect Butterscotch Patties
When I was a teenager, a couple friends and I went through a candy-making phase that lasted about 3 months. Being a big fan of butterscotch, I dug up this recipe from the family archives. It’s made with stuff found in most people’s kitchens, is pretty foolproof, and sure is good. I’ve given it for Christmas several times over the years and it is always received with smiles and yummy noises.
2 c sugar
1/4 c light corn syrup
1/2 c (1 stick) butter
2 T water
2 T vinegar
Combine all ingredients in 2-qt heavy saucepan. Stir and cook over medium heat until sugar is dissolved, the reduce heat and cook at a medium boil, stirring as needed to control foaming and to avoid sticking asmixture thickens. If sugar crystals form on sides of pan, wipe them off. Cook to the hard crack stage (300 degrees).
Remove from heat and let stand 1 minute.
Spoon onto a lightly buttered or oiled foil pan or into the bottom of miniature muffin tin cups (1 1/4″ diameter). Make thin patties. Remove when cold.
Photo credit: Little Blue Hen
Cream Cheese Sandwich Spreads
This isn’t a new idea. Consumers of bagels had this idea long ago. Put cream cheese on a sandwich! I adopted the idea while in college in Cleveland and have never looked back. Cream cheese is a wonderful replacement for aged cheese on any sandwich that includes deli meat. It’s less expensive, less fatty (especially if one uses Neufchatel), and stays on the sandwich.
Then, consider jazzing up that cream cheese. I’ve added fresh garlic and dill; horseradish and bacon; sun dried tomatoes; or roasted peppers as savory options. Cream cheese with cinnamon and honey goes great with banana or apple on a sandwich. The savory cream cheese options are great paired with a nice deli meat, rolled, and sliced for an appetizer, too.
Still, my point is that a sandwich does not need to be just a sandwich. There are many options for jazzing up the sandwiches in your brown-bag lunch. Be the kid in the lunchroom who’s envied by the other kids, add some garlic and dill cream cheese to that canned salmon sandwich!
Editor’s Note: Going dairy free? Check out this list of vegan sandwiches.
Photo stream: kthread
