Waz Sup(er)

Green Goddess Chickpea Burgers

It’s (nearly) summer-time and in this gal’s book that means it’s time to release my inner goddess.

Maybe it’s naturally getting 8 hours of sleep. Maybe it’s all the fresh market veggies. Maybe it’s all the swim time and yoga on the beach. Maybe it’s hiking around beautiful European cities. (although sadly I won’t be doing THAT this summer) Maybe it’s just that I sweat my brains out here in the hot-hot-hot land of NorCenFla, but by the end of the summer I will be sporting a golden glow and feeling sexily slim(er).  Life is good in the summertime for this gal. Goddess-like in fact.

If you are ready to get a jump start on releasing your inner goddess (or god, I’m totally pro sexy summer gods, gentlemen!) here is a veggie burger so loaded with bright, summery flavors that it will be come your go-to summertime snack.

Um, yes. I promise under the mound of spouts, tomatoes, onions and dill-lemon-yogurt dressing there is a green goddess burger underneath.  Just like my inner goddess is hanging out under a layer of pale, I-eat-when-I’m-stressed teacher flesh at the moment. (Wow if that wasn’t an appetizing description I don’t know what is. Aren’t you glad you spend such quality time with this gal and all her eloquence?)

And just like the beauty of summer, these burgers come together in a casual, laid-back (but quick) kind of way.

Ok, fine. You will get your food processor dirty. But just throw it in the dishwasher when you are done. See, easy. Laid-back.

Just a whir-whir of the pool-side fan blades, a quick slap into patties and little browning by the pool in the pan and you will be one bite closer to revealing your inner green goddess.

 

So pretty on their own. So ready to be loaded up with more veggie friends, drizzled in yogurt, dill and lemon sauce. (or on a bun. Or topped with an over easy egg….I did that one for breakfast the other day, SO good). Just like you and me. Great as is, but so wonderful come summer when the inner goddess is released.

Green Goddess Chickpea Burgers
inspired by Rachel Ray’s Groovy Garbanzo Burgers

Makes 5 burgers

  • 2 15oz cans garbanzo beans, drained
  • 1/2 cup cilantro, leaves and stems, rough chopped
  • 1/3 cup panko breadcrumbs
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 jalapeno, seeded and rough chopped
  • 1 egg
  • 1/3 cup olive oil

Blend all ingredients in a food processor. If the mixture is dry add more oil or water. Form into palm sized patties and brown in a non-stick skillet or oiled pan. Top anyway you want! Yum.

Love to all,
~the “yes, you know my inner goddess is cilantro green and slightly spicy” gal,  Jess

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Categories: Waz Sup(er) | Tags: , , | 2 Comments

Lameo Excuses and Broccoli Bowtie Pasta

I’ve been a touch absent on the ol’ blog-ski as of late.

I could give you all the excuses:

I spend over 30 hours with these children last weekend between the school day Friday and Relay for Life (which is an 18 hour overnight fundraiser for the American Cancer Society.)

I followed up the Relay festivities on Mother’s Day by cooking paella for the first time for my lovely Mummy. (More to come on that soon….ish.)

I’ve been writing my silly little heart out over on the Llamadorks Tumblr, mostly about my newest obsession: Carly Rae Jepsen.

But in lieu of all these lame excuses let me offer you some salad.

A tasty, refreshing and down right irresistible pasta salad that will no doubt be my go-to for the summer.  It’s tangy, sweet, salty and I’ve been (literally) eating it for breakfast, lunch and dinner.

I can’t actually take credit for the recipe though. It’s a Southern Living creation I found floating around MyRecipes.com

I did make some (very delicious) tweaks to it though, which I’m sharing here in italics.

Broccoli Bowtie Pasta Salad with Grapes and Bacon
Adapted from Southern Living

  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta (I used a full pound, whoops!)
  • 1 pound fresh broccoli
  • 1 cup mayonnaise (I used half mayo, half 2% Greek yogurt)
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled
  • 1/2 cup grape tomatoes, halved 
  1.  Prepare pasta according to package directions.
  2. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. (This is also when I cooked my bacon and halved grapes)
  3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, grapes, bacon and pecans. (The recipe said to chill for three hours, but I enjoy warm pasta salad so I dove in right away.)

Since I used a whole pound of  pasta this recipe made a ton of salad, so if you don’t want to be eating off it all week (which obviously doesn’t bother this gal!) I suggest following the original recipe and only use 8oz of dried pasta.

Love to all,
~the filled with lame excuses and lots of pasta salad gal, Jess

Categories: Rad n' Random, Waz Sup(er) | Tags: , , , | Leave a comment

ThatRecipeGal: Stuffed and Grilled Pork Chops with Spinach, Mushroom & Feta

First, I told you about the plan.

Then, I teased you with the results.

Finally, I’m ready to share the secret recipe for these juicy, flavorful and totally holiday worthy pork chops.

These chops might sound fancy-pants, “Grilled & Stuffed” and all, but they are actually really easy. Pinkie promise.

Well. Ok. They are easy if you don’t mind handing raw pork.

And stuffing raw pork.

And toothpicks. (poked into raw pork, of course)

(I washed my hands before the pinky promise, I promise.)

These pork chops actually come together, including prep, stuffing and “pinning” with the toothpicks in under an hour, and that was parallel with prep of side dishes, dishing up gossip and chatter with my Momma and guzzling some vino. So, if this MessiJessi Gal can do it, so can you! Here’s how:

Stuffed and Grilled Pork Chops with Spinach, Mushrooms & Feta

Makes 8-10 servings

~45 minutes prep time
~30 minutes grilling time

4-5 lb pork loin (cut into chops-this is what I used) or thick cut pork chops, 2 x 2 slit cut in the middle of each chop
Olive Oil (~2 tbsp for the stuffing, plus drizzling for the outside of the chops)
4 cloves garlic, chopped
1lb baby spinach
12oz baby portobella mushrooms, rough chopped
~1/4 cup scallion, finely chopped (white and green parts)
1/2 cup Feta Cheese, crumbled
~1/3 cup panko bread crumbs
Salt and Pepper to taste, plus Lawry’s Seasoned Salt for grilling

1-heat 2 tbsp olive oil in a medium skillet over medium-high heat
2-add chopped garlic and saute until fragrant, 60-90 seconds
3-add chopped mushrooms and brown for ~3-4 minutes
4-add the spinach to the pan, wilting it down.
5-season to taste with pepper and salt (go easy on the salt…the feta is a salty cheese)
6- remove from heat, add the feta and mix to incorporate
7-let the filling/stuffing “rest” for 5 minutes and then add enough panko crumbs to absorb any excess moisture released from the spinach
8-stuff/insert ~1/4 cup (I just grabbed a generous “pinch” between my first three fingers and thumb) of the filling to each chop, “pinning” it closed with several toothpicks. (See the pictures above for guidance)
9-Drizzle the stuffed chops with olive oil and sprinkle with ground black pepper, Lawry’s Seasoned Salt (Cheyenne pepper would be nice too, if you like things spicy! I do, but I was cooking for a crowd)
10-Grill for 25-30 minutes, flipping half way through. Let rest for ~5-10 minutes before removing the toothpicks and serving. Yum!

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Epic Easter Eats

Ok, ok. Epic is the most over used adjective on the internet for the year 2012 and we are only midway through April. Crap.

I just couldn’t resist the alteration. What can I say, I’m not so secretly an English Nerd.

But really you guys? Easter Dinner was really good. Really, really good. As in Bomb Dot Com good. Maybe even worthy of epic?

I’ll let you be the judge.

And while veggies are my besties, and that plate is indeed the definition of Irish/Southern lovely, this meal was all about the pig.

Spinach, Mushroom & Feta Stuffed, then Grilled Pork Chop style piggie that is.

And the best part is? These tasty babies were totally a creation of yours truly (ok, ok, Mom had some serious influence too).

Unfortunately, this is the state of your truly’s brain tonight:

What that means for me is another mega-dose of Ibuprofen and an early bedtime. What that means for you is another night (or so) waiting in suspense for the recipe that is the driving force behind the beauty of those juicy, bursting at the seams with flavor (oh and spinach!). My apologies. (And what that means for my friend Tim, liking that I have a mutinous brain? Well, I’ll let it go this time, as I’m sure he’s appreciate of my whit, and grit, not my body part malfunctions.)

Love to all,
~the “wow I’m really dragging this Easter Dinner thing out, eh? Well, it was pretty epic.” gal, Jess

Categories: Celebrate Good Times-Come On, Waz Sup(er) | Tags: , , , | 1 Comment

Monday Meals-Quick & Comforting

Some meals are meant to be cooked all day. You can luxuriate in the process. You can bond with your family and friends. You can test out new recipes, flavor profiles and techniques. Meals like that are for Easter Sundays, for lazy summer days by the grill, for baking sprees on a chilly fall night. Mondays are NOT that night. (Actually, Monday nights aren’t even for recapping epic meals like the one I prepped and enjoyed for Easter Dinner; but scouts honor I will. This week.)

No. Monday nights are for this.

A quick skillet dinner that is loaded with flavor, comforting “meat & potato” elements and bright, fresh kale. Oh and did I mention you can eat it 20 minutes after walking in the door? Yep. That is a Monday Meal in my world.

Just chop some garlic, slice some red creamer potatoes, crumble some hot Italian sausage links and saute with kale. No additional seasoning required. So easy. So classic. So Monday.

Oh, right and it’s delicious. Duh. (Guess I left part of my brain at my desk. Good thing I can blame it on Monday, eh?)

Love to all,
~the, “oh my goodness I’m so happy to be eating meat (sausage!!!!) again now that Lent is over” gal, Jess

Sausage, Red Potato & Kale Skillet

3 servings

1 tablespoon olive oil
2 cloves garlic, chopped
4-5 small red potatoes, thin sliced the length of the potato
3 links hot Italian Sausage, casings removed
2-3 cups kale, washed and chopped into bite-sized pieces (I used the Morning Glory brand- washed and chopped in the bag-so quick and easy!)

1-briefly saute the garlic in the olive oil until fragrant in a large skillet over medium heat for 30-60 seconds
2-Add the red potato slices in a single layer and cover the skillet. Allow the potatoes to brown for ~5 minutes. Do not stir them. Just don’t, ok?
3-Meanwhile remove the casings from the sausage and prep the kale if you didn’t buy the bagged/washed/chopped variety.
4-Flip the potatoes over and add the sausage, breaking it down into crumbles over the potatoes. Let it be for another 4-5 minutes. Cover.
5- Continue to stir/crumble the sausage and shifting the potatoes around. They should be nearly tender at this point. Cover when not siring.
6- Add the kale in a layer over the sausage/potato mixture and cover so the greens can begin to steam/wilt down, approximately 2-3 minutes
7-Mix the kale in and allow everything to meld together for another 3-4 minutes over low heat.
8-Serve with sour cream if desired.

Categories: Waz Sup(er) | Tags: , , , | 1 Comment

Holiday Weekend Gone to Heck in an Easter Basket!

Here is my wardrobe for the weekend:

Sparkles & Dots

Now before you start wondering if I go to an oddly formal/cocktail attire only church for Easter Vigil (I mean, Mass does start at 9pm, why not?) the orange polka-dot dress is my Easter frock of choice this year.

Oh no, I’m spending my Good Friday Evening chaperoning the 2012 Jr/Sr Prom. Heaven Help ME. (I’m actually really excited about this to be honest. I LOVE this group of seniors and can’t wait to embarrass them all night with my nerdy science dancing.)

Actually, I’ve had a wonderful Good Friday thus far. I’m so lucky that my school district honors Good Friday as a holiday, which saves me from taking it as a personal day. It is my family tradition to go to Stations of the Cross at noon (I’m Catholic, if you didn’t know that already) and then a light wine and cheese meal at The Wine & Cheese Gallery (wow, how appropriate- wine & cheese at a place with “wine & cheese” in their name.) This year’s Stations of the Cross was one of the most moving experiences I have ever had, in or out of the church setting. So, it’s only fitting that I’m going to meditate on those thoughts for a bit longer and write up a whole post on that later.

Easter Dinner Menu

For those of you who have been “hanging around” with this Gal for a while (either in real life or weblife) you know that Easter Dinner is always a battle in my house. Last year we had to pull the chicken enchilada compromise out to make it dinner without attacking each other with the silver flatware.

Things this year have come together a bit more smoothly. Mostly because I didn’t even try to suggest lamb. Secondly because Mum and I wrote the menu on our 12 hour drive home from VA during spring break. I actually suggested a stuffed flounder, kind of Florentine style with crab meat, Parmesan and spinach. Sadly, flounder isn’t readily available in the ‘ville and since I’m really trying to focus on local, seasonal goods shipping it in wasn’t an opinion I wanted to go with. Mom & Dad had a pork loin in the freezer just waiting to be cut into chops, (please don’t make me think about where that piggy came from…might be worse than ordering the fish!) so here is what we came up with:

Mixed Green Salad (or Fruit Salad-my grandmother is contributing this part of the meal, so she decides)

Spinach, Mushroom and Feta Stuffed Pork Chops, inspired by this Culinary Disaster recipe
Kale Mashed Potatoes, aka Colcannon, inspired by this Parsley Thief recipe
Fresh Green Bean Casserole, based on the classic French’s French Fried Onions recipe

Guinness Cheesecake for dessert, using this recipe from Closet Cooking

I can’t wait to get cooking and tasting! For now it’s time to go “beautify” myself for prom. Ack.

“See you” on the flipside of this beautiful holiday weekend.

Happy Easter, everyone!

Love to all,
~the dancing little Easter Bunny gal, Jess

Categories: Celebrate Good Times-Come On, Hey Teacher (Wo)Man, Sinfully Sweet, Waz Sup(er) | Tags: , , , , | 2 Comments

Classic Comfort Food: Meat Sauce (Hold the Meat)

Meat Sauce. It’s pretty much a staple in the American childhood. Even if you only had it at a friend’s house like me,  I’ll bet you have some memory of ground beef swimming in a seasoned tomato sauce, just waiting to be ladled over a mountain of spaghetti noddles and topped with Parmesan cheese.

Truth Time: I had totally forgotten about Meat Sauce, because growing up in an Italian family we didn’t do the whole, dare I say “generic,” spaghetti night at home. (Spaghetti is an all day event in my world!) But as I mentioned above it’s a staple in many other households, including some of my best friends houses growing up.

When I was visiting my aunt and uncle in Virgina recently my aunt had to make her famous “spaghetti”…which is actually a very tasty meat sauce with some mushrooms and green peppers in the mix. Considering I’m still abstaining from meat right now I was reluctant to have any, but she had worked pretty hard on it, so I cheated and you know what? Meat sauce is pretty darn good!

Then I started thinking about all my vegan and vegetarian friends and how they wouldn’t be able to enjoy the simple beauty that meat sauce can be. Well, my beloved vegheads, this one is for you.

And here is my secret to this vegan meat sauce:

Yes, the often feared, but correct revered tempeh. This fermented soy product comes in many favored forms these days, but I started off my “not so meaty” meat sauce with a block of plain tempeh.

       

Tempeh can be crumbled easily with your fingers, or you can use a box grater if you want more of a shredded texture.

Browned in olive oil with a generous volume of sliced fresh garlic renders the bland crumbles into a savory treat that would be great on it’s own.

           

Or you can saute up some onion, green pepper, and portabella mushrooms with a can of crushed tomatoes and basil to add to the tempeh.

     

Toss some penne noodles and serve on a bed of kale with steamed broccoli.

Now that is what I call a meat sauce, hold the meat!

Meatless Meat Sauce

2 tablespoons olive oil, divided
1 8oz package soy tempeh (unflavored)
4-6 garlic cloves, sliced (I like things really garlicky, adjust to your taste)
1 small sweet white or yellow onion, diced
1 large green bell pepper, diced
2 cups portabella mushroom caps, sliced
1 320z can crushed tomato with basil (or use your favorite jarred sauce, omitting the sugar)
0.5 lbs penne noodles, cooked and drained (or another pasta of your choosing)
1 teaspoon fennel seed
1 tablespoon sugar
1 tablespoon “Italian Spice Blend” (dried basil, oregano and parsley)

1-while 1 tablespoon oil heats over medium heat, crumble the tempeh.
2-Add the garlic, and saute just until fragrant, about 45 seconds
3-Add the tempeh, sauteing with the garlic ~5 minutes, or until the tempeh is brown
4-Add the fennel seeds to the tempeh/garlic and saute for an additional 60 seconds, then remove the tempeh mix from the heat
5-Add the remaining oil to the pan and saute the onion, pepper and mushroom for 3-4 minutes, or until the vegetables are tender-crisp.
6-Mix in the crushed tomatoes, letting the veggie/sauce mixture come up to a gentle simmer.
7-Sprinkle the sauce with the sugar (this will help cut down the acid of the canned tomatoes)
8- Return the tempeh to the pan and season to taste with an Italian Spice Blend of your choice (I used basil, oregano, parsley, salt and black pepper)
9-Toss with the pasta, serve with your favorite green vegetable and enjoy!

Categories: Waz Sup(er) | Tags: , , , | 2 Comments

Medium & A Pinch and Other Things that Shouldn’t Go Together but Do

Some combinations are sound strange and yet they go together so well.

Potato Chips/French Fries on Deli Sandwiches.

Cheddar Cheese and Apple Pie.

Peanut Butter, Bacon and Bananas.

Salt and Melon.

Pickles and Ice Cream.

Penn and Teller.

(Not sure how that last one got in there!)

Another one of those wonderfully wacky (and incredibly tasty) combinations can be found at Bahn Thai.

Actually Bahn Thai is is a rather wacky, yet wonderful, place itself as it is located in a funky old hotel on the south end of Gville. In fact, due to it’s arrangement in the hotel, BT has no windows, instead they have framed old Thai motif printed wrapping paper hanging where windows would be. It’s awkward to be sure but the food is so good that no one cares.

I actually chose what would become my favorite item at Bahn Thai based on what sounded like a random combination of things.


Gang Kua w/ Tofu Red curry sauce with coconut milk along with tofu and sweet potato, pineapple, bean thread noodle, snap bean, asparagus and black mushroom.   

Yep, you heard right. Sweet potato AND Pineapple AND Asparagus? Whoa. Of course I had to order it. It was during the ordering process that things got even more wacky, wonderful and combination challenged.

See, Thai and American spice tolerance levels are quite different.  For some reason they forgot to put “Thai Hot” on the Scoville Scale but I’m pretty sure it falls in somewhere around 2,000,000 units. Phew. (and yes, I just made that measurement up, but it sounds reasonable, don’t you think?)

Now most Thai restaurants have a “star scale” that you use to order how hot you want it. Five stars is “American Hot” and well, you just order Thai Hot if you are Thai. (my boy bestie is…so I’ve been this move in action) For reasons unknown to this customer Bahn Thai isn’t a fan of the star system. Or at least the star scale was missing on the menu.

When asked by the owner/server how spicy I wanted my Gang Kua I said “two steps down from American Hot, please.” She replied “ok, how about medium with a pinch?” “Sure.” I innocently replied.


See all the red flakes on the top of my lovely meal? I’m guessing it was the “pinch.” Let’s just say medium is sufficiently spicy for this gal. However, I discovered the odd sounding combination of flavors actually go together beautifully, and if I killed a few taste buds while savoring the sweet, tangy, green, sour flavor profile so be it.

But next time Bahn Thai, just medium will do it.

Love to all,
~the weird combination loving gal, Jess

Categories: I'll Have What She's Having, Waz Sup(er) | Leave a comment

Super Bowl Turned Supper Bowl

Oh, Super Bowl. What can I say…I have little to no interest in watching revoltingly overpaid men who still behave like small children on the playground pushing each other over and then having tantrums when they are not given enough attention/praise/more money. (I do love sports, fyi but prefer the collegiate level, where the players still have a soul)


But you all know this gal well enough by now that if there is food, I’ll be there. And lordy does the Super Bowl incorporate food of all kinds.

Case in point, the spread that my family (of three) put together:

Queso, pita chips, Guac, Roasted Garlic Dip, Mini Crab Cakes, Veggie Tray, Assorted Dips and potato chips, (all with a side of mutt, obvs)

Wait, did you say Roasted Garlic Dip?

This cheesy dip (can you say asiago?) was a find on my first days of Pinterest and I’d been jonesing to make it ever since. Thus, the infamous roasted garlic dip became my contribution to snackfest 2012. (I did sub Greek yogurt and 2% milk for the sour cream and heavy cream respectively, fyi.)

Anyways, fast forward past the horrid lip-syncing half time show, the Giants win, and even the ticker-tape parade in NYC a few days later, and that damn dip was still in my fridge. Time to get creative, because I could not load up yet another cracker, pita chip or celery stick with the stuff, tasty or not.

Before and After

And thus Roasted Asiago Garlic Chicken Penne with Red Pepper and Broccoli was born.

If you too need to get rid of some lingering Super Bowl dips, or just want a really quick dinner idea (seriously, this took me 15 minutes to throw together) carry on my wayward Giants son foodie.

While water boils for the pasta, season boneless, skinless chicken breast (because it thaws quick…don’t forget this meal come together faster than it takes for the Pats to lose their lead) with salt, black pepper and red pepper flakes.

Saute with garlic and red pepper in olive oil.

Steam broccoli florets over the pasta water in a colander until tender crisp. Toss in with the chicken mix.

To make the “sauce” I pushed the chicken and veggies to the edges of the skillet and then added the last 3/4 cup of the roasted garlic dip. (minus the mozzarella cheese topping-it doesn’t melt well) As the cheesy dip melted down I added 2 large cooking spoonfuls of the pasta water.

Mix well to coat the chicken/veggie mixture, then drain the pasta and toss it in too.

Done and done. Just like the NFL season.

Now that is what I call a Super Bowl of Supper.

Love to all,
~the “you bet I cook play off worthy meals out of leftover dips” gal, Jess


Roasted Asiago Garlic Chicken Penne with Red Pepper and Broccoli

Ingredients

1/2 lb penne pasta, cooked according to the box
3/4 lb boneless skinless chicken breast, cubed
sea salt, black pepper and red pepper flakes, to taste
2 cloves garlic, finely sliced
1 small red pepper, finely sliced into strips
1 head broccoli, cut into florets
3/4 cup of leftover* Roasted Garlic Dip, mozzarella topping removed

1. boil water salted water for pasta-add pasta and cook according to directions upon boiling
2. while water boils prep garlic, red pepper and broccoli
3. add 2 turns of the pan of olive oil to a large skillet over medium heat.
4. season chicken with salt, black pepper and red pepper flakes
5. when oil begins to glimmer add the garlic and saute for ~1 minute, until garlic is fragrant
6. add the seasoned chicken to the skillet, turning to brown all sides.
7. add the red pepper strips to the skillet, while the broccoli steams over the pasta water
8. when the broccoli is tender-crisp add to the skillet
9. push the chicken and vegetable mixture to the outer perimeter of the skillet, adding the leftover dip to the center of the skillet, adding ~1/4 cup of pasta water to form the sauce.
10. add drained pasta and toss to mix.

*or substitute a mixture of 1/4 shredded asiago cheese, 1/4 cup cream cheese, and 1/4 cup Greek yogurt.

Categories: Loving the Leftovers, Waz Sup(er) | Leave a comment

A Lucky Booster Shot

On New Year’s Day, just like any other good southern gal, I had my lucky dose of blacked peas and greens.

Since then however, I’ve been really busy sharing my goals for the 2012, busting out Project: Snail Mail and generally survivin’ and thrivin’ in what turned into my busiest, most hectic January ever! (thanks early Beta Convention, additional position at work, training for a half marathon and learning web design, it’s been blast.)

So, on February 1st I did the only rational thing. I made Black Eyed Pea Soup as a booster to my New Year good luck vaccination.

Yes, it’s a bit nontraditional. And yes, I borrowed the idea from Boulder Locavore. But that’s just how this nontraditional, idea borrowing gal likes to roll. Besides, who else eats black eyed peas again on 02/01? That’s what I thought. Luck soup’s (nearly) up!

These veggies were sauteed in butter, salt, pepper and curry powder. For luck. 

Luckily I had all these short cut items on hand. 

After the vegetable/spice mixture simmered in the coconut milk, tomatoes and Hoppin’ John-my quick source of the black eyed peas-instant brown rice was add to the mix. (for texture and heft, not luck. I’m running out of lucky quips.)

 

Finally, to make this an authentically lucky soup, one bunch of red Swiss chard was rough chopped and tossed in to wilt.

The money lucky shot.

With garlic toast. I didn’t have cornbread. I hope that doesn’t break my lucky streak.

Love to all,
~the double your luck gal, Jess

Lucky Black Eyed Pea Soup
adapted from the Boulder Locavore

Ingredients:
1 tbsp butter
1/2 medium sweet onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped 
1 tbsp curry powder
salt and black pepper, to taste
2 13oz cans Hoppin’ John (or black eyed peas) 
1 28oz fire roasted tomatoes
2 13oz cans lite coconut milk
2 cups water
1/4 cup sugar (less if you prefer, I like it sweet)
2 cups instant brown rice, cooked (1 cup water, 1 cup instant rice)
1 bunch red Swiss chard (or green of your choice), rough chopped

For Luck:
1-saute the chopped onion and pepper in butter in a large soup pot.  Season with curry powder, salt and pepper
2-while the vegetables saute, prepare the rice according to the package, omitting salt and fat
3-add canned tomatoes, hoppin’ john (including juices) and coconut milk
4-use 2 cups of water to rinse out the cans, if desired. Add to pot.
5-stir in sugar to taste and rice.
6-bring to a rolling simmer for 10-15 minutes
7-add the Swiss chard, allow the greens to wilt and remove soup from heat.
8-enjoy

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