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Everyday Cooks and Everyday Food

 

Every Day Cook # 2

This is the second in a series of posts at More Thyme Than Dough showcasing ordinary everyday cooks and the food, the dishes, and the recipes they make and feed to their families.

If you have a recipe you would like to share with us, leave a message in the  comments section below or tweet me at @MoreThymeBlog

Today’s recipe is courtesy of Twitter friend @SiberianLL, or Linda; seen relaxing with Dakota below.

1 Black Eye Peas

On New Year’s Day she knocked my socks off….and it was a really cold day, my feet got cold….. with a picture of this recipe. I wanted to lick my computer screen it looked so scrumpdillyishious! Seldom have I seen a picture of food that looked so wonderful.

Good Southern cooking will do that to you. And Linda’s recipe is real authentic,old-fashioned Southern Blackeyed Peas!

Thank you  Linda for sharing your fabulous recipe!

So with no further ado I present Linda’s :

Featured Recipe       New Years Good Luck Blackeyed Peas

1 black eye peas 2

This is what you will need for 4 people:

1lb dry black eye peas

1 tsp cilantro

1 tsp parsley

1 tsp cumin

½ tsp celery seeds

1 small onion

½ red bell pepper

Several cloves fresh garlic to taste [I use A LOT]

1 left over ham bone

Sea salt and pepper to taste

NOTE: Most southerners save the ham bone from Christmas or even Thanksgiving dinner by freezing it, and add that to the peas. Ham does make them delicious.

Here is what you do:

The night before follow package directions and soak the peas overnight and drain.

Add 6 cups of fresh water too the pan.

Then dice the onion, red pepper, and the garlic and sauté in some oil.

Cover the pan and over high heat bring the peas to boiling, about 2 minutes.

Reduce heat to low and add all of the other ingredients to the pan.

Simmer over low heat with the lid tilted 1½ hours.

NOTES: Stir the pot very little to prevent breaking the skin on the peas. I usually add a little more water if needed.

Serve with some collard greens, roasted turkey or baked ham, with cornbread.

Bon appétit!!!

Cost

1 pound dry black eyes peas              $3.50

1 small onion                                   $0.32

½ red bell pepper                            $0.56

Garlic cloves (5)                               $0.60

1 teaspoon cilantro                           $0.09

1 teaspoon parsley                           $0.19

1 teaspoon cumin                             $0.09

½ teaspoon celery seeds                  $0.30

1 leftover ham bone                         Priceless ~ leftovers 🙂

Sea salt & pepper to taste

Total cost = $5.20
Cost per person = $1.30

Quote of the Day

The North thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.

Mark Twain

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3 comments to Everyday Cooks and Everyday Food

  • I’ve not eaten a lot of blackeyed peas but when I moved south of the Mason Dixon line, there’s no way you could live through New Year’s day without eating some. “You’ll need to eat them or you’ll have no luck all year long!”

    And I agree with Mr. Clemens. 🙂

  • Believe it or not… I have never had black eye peas so I am totally intrigued. They look delicious and keep your toes warm 🙂 Hugs, Kate