Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

Leave a comment

 

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

Image

 

vromans front

vromans back

Image

This is a very easy recipe & you can tweak it any way you desire.   Lose the cheese for a vegan version or add other veggies or pomegranate seeds or nuts.  Go crazy!  The jar is a nice way to bring the salad to work or a picnic.

Image

Image

Image

Image

Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

Feeds 2 well as a main course or 4 as a side

INGREDIENTS

Orange Vinaigrette

2 cups cooked wheat berries

1 cup cooked (or canned) black-eyed peas – rinsed

1 cup dried cranberries (or other dry fruit)

1/2 cup red cabbage – chopped

1/2 cup feta cheese – crumbled

1/2 cup red onion – diced

1/2 cup fresh mint – chopped

S&P

Image

Image

Image

Image

DIRECTIONS

Toss that salad!   Add dressing in small increments until you get it like you like it.  MMMMM!

Image

Image

Image

Boozy & Spicy BBQ Baked Black-Eyed Peas (Beans) – Vegan

Leave a comment

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

 

vromans front

vromans back

Image

OK – let’s talk about these beans.  They can be made with black-eyed peas, as I show here, or with white beans or really any kind of beans you prefer.  There are lots of ingredients & none of them are critical – so – if you want to skip one or two go ahead.  Or if you do not feel like wasting beer & whiskey in a pot of beans – don’t.  There is plenty of flavor in these guys so I feel confident you will like them even if you tweak the recipe a bit.

I quick-soaked these which is to say – I covered them with several inches of water and brought it to a boil & left them to soak (off the heat) for about an hour.  Or – you can just soak them overnight.  This makes them cook faster & breaks down the stuff in them that inspired that “beans, beans – good for you heart” gem we all remember.

I cooked these for about 3 hours.  If that sounds interminable – use canned beans and these could be done in an hour but the full two hours will blend the flavors better.

 

Image

 

Boozy & Spicy Baked BBQ Black-Eyed Peas (Beans)

INGREDIENTS

1 lb dry black-eyed peas (of which I used about 4 of the resulting 5 cups of beans post-soak) or 5 cans beans

1/2 green bell pepper – chopped

10 sweet mini peppers (or the other 1/2 of the green bell) – chopped

1 jalapeno – seeded and chopped (optional)

4 garlic cloves – chopped

1 (28 ounce) can tomato sauce

2 TBS red wine vinegar

2 TBS lime juice

1/2 cup soy sauce

1-4 chipotle peppers in adobo sauce – minced (use as much as your heat tolerance allows)

1/4 cup molasses

1/4 agave nectar (or honey – if you are not vegan)

1 TBS ground cumin

1 teaspoon dry thyme

3 TBS Dijon or other spicy mustard

1 bottle dark beer (I Used Guinness but Guinness is not vegan – so if you are vegan – use a vegan dark beer) – optional

1/4 cup Jack Daniels Honey Whiskey (or regular whiskey – if the honey whiskey isn’t vegan)  – optional

Image

Image

Image

Image

Image

DIRECTIONS

Heat the oven to 350 degrees.

If using dry beans – quick soak them & then bring them back to a boil & allow to simmer for an hour – while you get the other ingredients prepped.  Before draining the beans – reserve a cup of the bean water.  Measure out 4 cups of beans.  Save the rest for a recipe I will post soon!

Or just open & drain the cans of beans.

I pulsed the mini peppers, garlic & jalapeno in my food processor to mince them but a more coarse chopping is fine.  In a large bowl – combine all the remaining ingredients – except the beans & reserved bean water.

I sprayed a large (9×12?) ceramic baking dish with cooking spray & put the black-eyed peas in there and poured the liquid on top.  I baked it for two hours, stirring occasionally & added some of the reserved bean water to thin it a few times.  You may or may not choose to do this – depending on how much liquid you like in your beans.  I hadn’t boiled my beans for the hour after quick-soaking so they were still a tad more al dente than I like so I baked them another hour.  You may or may not choose to do this.

If using canned beans – all the steps above apply but they will probably be done in one hour – DEFINITELY in two.

Maybe try these with my Vegan Korean BBQ Ribs?

Image

Image

Image

Image

Image

 

 

Slow Cooker New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

3 Comments

All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

I had a kinda tough year & an even harder holiday season.  Not as bad as some – but certainly bad enough for me to want things to take a turn for the better.  Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess – even without the bacon or ham hock.  Still – if you like these things – feel free to add them.  I made these in a slow cooker with dried beans but these can be done very quickly on your stove top with canned beans.  Also – I made a shitload – mainly because I added too many chipotle peppers to my first batch – so I doubled the batch to lessen the heat.  I will post the recipe here for a single pound of dried beans, however.  If you use canned – use two pounds or so.

Also – I used red cargo rice because I already had some made & because I enjoy the crunch it has (and the extra fiber!) but a long grained white rice is traditional  – and, arguably, prettier.   I buy the red cargo rice at my local Thai market.  I imagine it can be found on Amazon – as everything can be had on Amazon these days – but do not feel pressure to use this specific rice.    White rice, instant rice, basmati, brown – whatever.

PRINT THIS RECIPE

New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

2 cups uncooked rice of your choice

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 7oz can diced green chilies (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1/4 tsp baking soda

1 TBS ground cumin

1 TBS olive oil

S&P to taste

GARNISH OPTIONS:

2 tomatoes – diced

4 scallions sliced

fresh Italian parsley – chopped

Fresh cilantro – chopped

1 small red onion – diced

Avocado – sliced

Tabasco (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

DIRECTIONS

Cook your rice according to the package instructions.

If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour.  Drain & RINSE WELL.

Image

Image

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

The rest of the steps are the same whether you are going stove top with canned beans or slow cooker with dried beans.  The only difference is the time involved and the fact that the canned beans will need almost no water added.  The slow cooker beans will need a good 5 hours.  The stove top version could – arguably – be eaten almost immediately (but the longer it sits simmering – the better).

If you are using bacon – fry it up & the chop it.  If using a ham hock – I don’t know.  Do you add it to the black eyed peas already cooked?  I imagine so.

Anyway – once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, baking soda and S&P with (in the case of dried beans) 4 cups of fresh water (not the water used to cook the beans) – or in the canned bean instance – maybe 1 cup of water.  Stove top – heat until boiling, then lower heat & simmer covered until you are ready to eat.

For you slow cookers – I set my cooker at high, covered it & stirred the contents occasionally.  The beans were pretty tender after 5 hours.  In fact – they could probably take more time if you felt like it but I feared they would begin to break up & look like an ugly mush.   Taste – season with S&P – serve over rice with whichever garnishes you selected.

Pour a deep glass of wine or beer or bubbly & embrace the hair of the dog that bit you last night.

And – HAPPY NEW YEAR!!!

PRINT THIS RECIPE

Image

Image