Caribbean Rice and Peas

We made this wonderful recipe last night.  I was excited about it because if was full of all the veggies that I love and that my family hates.  To my surprise, not only did my husband eat it and like it, so did both of our kids!  They ate their entire bowl.  I served it with rolls, which was a plus, too.  Anyway, since our family liked it so much that we want to make it again, I thought that someone else out there might like it, too.

Caribbean Rice and Peas--courtesy of Food Network & Food Network Magazine

Prep Time: 40 minutes

Inactive Prep Time: ---

Cook Time: 1 hr. 15 min.

Level: Easy

Serves:4 (unless you double the rice, then it gets you another day out of it)

Ingredients:

10 ounces frozen black-eyed peas, thawed

kosher salt

2 tablespoons extra-virgin olive oil

6 ounces turkey kielbasa (or other smoked sausage,) thinly sliced

1 large bunch scallions, sliced, white, and green parts separated

2 small ribs celery, diced

6 cloves garlic, sliced (I used 2 tablespoons of minced garlic instead)

1 jalapeno, finely chopped (I used 2 tablespoons of this and just added more to mine)

2 teaspoons jerk seasoning

2 teaspoons chopped fresh thyme

2 tablespoons tomato paste

1 cup uncooked long-grain brown rice

2 bay leaves (I left this out)

4 cups stemmed and chopped collard greens (I used frozen and it was just fine)

Directions:

Combine the black-eyed peas , 3 cups water and a pinch of salt in a small pot.  Cover and bring to a boil.

Meanwhile, heat the olive oil in a large, deep skillet over medium heat.  Add the kielbasa and cook until golden, about 2 minutes.  Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt.  Cook until the vegetables brown, about 5 minutes.  Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes.  Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes.  Remove and discard the bay leaves.

Just before serving, add the scallion greens and fluff with a fork.

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If you had extra rice, don't forget the extra water.  I found the extra water wasn't enough, so I had to keep adding more, so I would recommend stirring it and doing a taste test a few times after the water is added and starts to recede.

Not Fried Squash

I love fried squash and fried okra.  However, I also know how bad they are for you when they are fried.  Thanks to one of my nutrition friends, she has given me several recipes for "fried" zucchini and okra.  They are all baked but taste just like fried. 

I decided to be creative one day and was trying to use up some squash my mom sent.  I was really craving fried squash, so I tried to figure out a way to get the crunchy taste without the bad factor.  I put olive oil on the squash and then I spread panko (Japanese bread crumbs that are my favorite thing to cook with) all over them.  Then I stuck it in the oven.  The panko didn't stick to it as much, so next time I may try it by sauteing it.  It was really good though and you couldn't tell it didn't stick to the squash because each bite had a crunchy taste.  I'll definitely play around with that some more because it was really good!

Recipe Sunday

Hearty Mac & Cheese

Prep: 25 minutes

Cook: 10 minutes

Yield: 6 servings

Taken from: Taste of Home Simple and Delicious Magazine p. 16 (Feb./Mar. issue)

Given to magazine by: Carol W. of Manitora

1 pkg. (7-1/4 oz.) macaroni and cheese dinner mix

1 lb ground beef

3 Tbsp. chopped onion

2 Tbsp. chopped green pepper

1 can (10-3/4 oz.) condensed tomator soup, undiluted

2 Tbsp. water

2 Tbsp. ketchup

2 tsp. prepared mustard

1 tsp. seasoned salt

1 tsp. chili powder

1/2 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. pepper

1 cup frozencorn, thawed

1 cup (4 oz.) shredded cheddar cheese

1/4 cup butter, cubed

1/4 cup 2% milk

1. Cook macaroni acording to package directions; set cheese packet aside.  Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Add the soup, water, ketchup, mustard and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4 minutes.
3. Drain macaroni, add to the beef mixture.  Stir in the corn, cheese, contents of reserved cheese packet, butter and milk.  Cook over medium heat until heated through.

My entire family enjoyed this meal.  B and Daddy T could eat mac n' cheese all the time.  However, I don't think it's a meal so I very rarely make it, much to their dismay.  When I saw this recipe, I figured I would give it a try.  They both ate it for 2 days in a row with no complaints and I actually liked it.  I don't like it quite as cheesy so if it was just me then I would probably add less cheese mixture or even add my own cheese to it instead of the packet.  I may play around with that a bit.  This was easy to make and I whipped it out in no time.