Paula’s Lucky New Year Black Eyed Peas
My southern tradition is to cook Black eyed peas on the 31st to eat on the 1st day of the New Year for good luck so as I am cooking them thought I would share my recipe with you all!
Good luck and Happy New Year!
In a medium stockpot, heat the oil over medium heat. When oil is hot, add the onions and garlic & cook for 1-2 minutes. Stir in bay leaves, thyme, red pepper flakes, Italian seasoning and ham (or turkey bacon). Add your soaked, rinsed black eyed peas, chicken stock, and 2 cups water. Bring the liquid up to a boil, partially cover and reduce to a simmer for about 35 minutes, uncover and cook an additional 30 to 45 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
Paula Tipton-Healy L.M, CiHom
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. You can switch it up with mushrooms, asparagus broccoli, tomato or any veges you like! 😀 Paula
2 13 oz cans of coconut milk (full fat, no sugar…I have also used the kind in boxes that are not full fat, it comes out more like an ice dessert and is good but not as creamy).
zest from one lemon
1/2 teaspoon vanilla extract
3 cups of strawberries, fresh or frozen (defrosted slightly)
½ teaspoon stevia
3 tablespoons of honey
Blend the strawberries in a food processor or blender with a little bit of the coconut milk until completely pureed. Add to the rest of the ingredients and make according to your ice cream maker’s instructions. Freeze to “ripen” the flavor for at least a 2-4 hours and serve.
In a saucepan, bring sugar and water to a boil with the lime zest; simmer uncovered for 10 minutes. Remove from heat and allow to cool.
Add lime juice to the cooled syrup. Add stevia (can put more as needed for sweetness). If mixture is too acidic, water can be added until the mixture tastes like strong limade. Freeze in an ice cream freezer, churning until slushy.
If you don’t have an ice cream maker your slush can be frozen in an airtight container in the freezer, stirring every thirty minutes (2-3 times) until slushy.
Such a yummy, healthy dessert!
Paula Tipton-Healy L.M, CiHom
Mix together in a bowl:
In a blender, put garlic, chives, lemon juice, lemon zest, salt & pepper. Turn on low and slowly add in olive oil. Drizzle over salmon patties!
This is borrowed from Chef Charles and wanted to share it with you all! 😀
1/4 cup flax seed meal
1/2 cup quinoa flakes
1/4 cup brown rice flour
1/3 cup almond milk
Pinch of sea salt
2 tablespoons grape seed oil
Combine flax seed, quinoa flakes, and brown rice flour in a bowl and mix well. Stir in 1 tablespoon agave (optional). Stir in almond milk and form in mini balls. Pan-fry or place on cookie sheet sprinkle with oil and bake at 350 degrees for 15 minutes.
Chef Charles’ Thoughts: Now this will be a first for many. This recipe is great for those who love raw or vegan. Don’t shy away from the flax seeds as they are packed with things that are very healthy for us, like alpha-linolenic acid, a type of omega-3.
This is a super simple, very fresh and lovely appetizer that I often serve during the summer and everyone just loves it! Let me know what you think!
1 Jicama, peeled, sliced in to ‘finger sized’ pieces
2 Japanese Cucumbers, cut the same size as your Jicama
1-2 Mangos, cut more or less the same size as the vegetables
2 limes, juiced
1 Tbs Tajin Clasico, found at your local Mexican Market
Garnish with chopped Ciantro or Flat Leafed Parsley!
Arrange cut Jicma on platter, arrange cucumber then Mango. Drip the Lime juice over fruit & Vegetables and sprinkle all with Tajin. Serve immediately!
I did a cooking event this last week for an amazing group of women. Since then I have been bombarded with requests for the recipes! I will start with one of the appetizers. Hope you like them and if you do…let me know! 😀 Paula
Corn Cakes (Serves 10-12 for appetizers)
1. Put parsley, cilantro, chili, garlic, vinegar, salt & pepper in a food processor and pulse for 1 minute. Place in a small bowl.
2 .Serve immediately or refrigerate. If chilled, return to room temperature before serving. (I warm mine on the stove top before I drizzle it over the corn cakes with salsa as I think it makes it extra yummy!).
3. Can be made a day or 2 before and kept in the fridge. Let it return to room temp or warm on stove before serving.
Recently my daughter came to visit and brought me an unusual gift…a scoby! If you have not heard of them don’t worry as I had not heard of it either. She smiled and explained that it was the culture used to start Kombucha. THAT I had sampled at my local health food store on numerous occasions. Kombucha is an effervescent fermentation of sweetened tea. This wonderful, healthy beverage is made by fermenting tea and sugar with the kombucha culture or ‘scoby‘ and serves as a functional food. The result can taste like sparkling apple cider or other sparkling drinks, depending on what kind of tea you use. Many of the Health Food stores sell small bottles for $2 and $3 per bottle. However, for pennies you can make your own at home! The type of tea you choose to make your kombucha with will affect its taste. There are so many different teas to choose from, each bringing its own flavor and health benefits to your own kombucha.
The biologic composition of kombucha culture is a symbiotic culture of bacteria and yeast, comprising acetobacteria (a genus of acetic acid bacteria) and one or more yeasts. This forms a zoogleal mat (slime growth is a more common term). Although the bacterial component of a kombucha culture comprises several species, it usually includes Gluconacetobacter xylinus, which ferments the alcohols produced by the yeast into acetic acid. This increases the acidity while limiting the alcohol kombucha. G.xylinum is responsible for most or all of the physical structure of a kombucha mother, and produces microbial cellulose.
The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture even outside of sterile conditions. The bacteria and yeasts in kombucha may also produce antimicrobial defense molecules.
The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as” The Tea of Immortality”. In Chinese, the microbial culture is called koubo, literally meaning, “yeast mother”.
The Kombucha culture looks like a beige or white rubbery pancake. It is often called a ‘scoby’, which stands for ‘ symbiotic culture of bacteria and yeasts. It may seem strange and look weird, it is besides being good for you fun to make and delicious! The culture is place in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes, probiotics and health-giving organic acids.