Now, to reminisce…….
For New Years Day, I did a different take on dinner. Of course, I like black-eyed peas and ham hocks, BUT…. This is my mix-up that I find quite delicious.
New Years Peas with Kale and Ham
1 16 oz bag of frozen black-eyed or Crowder Peas
3 cups fresh chopped Kale
2 cups cubed cooked ham
2 Tbsp dehydrated diced onions
1 tsp ginger, powdered
1/2 tsp cumin
1/2 tsp turmeric
1 Tbsp Mrs. Dash Garlic and Herb spice mix
1 Tbsp Litehouse Freeze Dried Herb Salad mix
1 tsp sugar
1 tbsp Olive oil
1. Prepare all ingredients. Spray an iron Skillet with oil spray (optional).
2. Place 1 tbsp of oil in skillet and heat to hot (not smoking).
3. Add the spices, kale and ham to the skillet, Sauté for about 2 minutes, stirring to mix.
4. Add the peas and stir to combine. Continue stirring about 5 minutes.
6. Test for seasoning; add a little more, if desired
7. Check for done-ness and seasoning. If additional liquid is needed, add 1/2 cup of water AFTER checking for seasoning. Replace cover and allow the liquid to be somewhat absorbed into the dish.
8. Serve hot Yield: Estimated number of servings: 6
Nutrition (per serving): 229 calories, 5.8g total fat, 2.9g monounsaturated fat, <1g polyunsaturated fat, 1.4g saturated fat, 25.7mg cholesterol, 639.6mg sodium, 669.5mg potassium, 25.5g carbohydrates, 4.9g fiber, 20.6g net carbohydrates, 1.3g sugar, 19.9g protein, 3.1mg iron.
I recommend that you do not add salt as the ham most likely has lots of salt.
Of course, out came the Spicy Salsa Muffins
I also made what I refer to as Asian Inspired Ribs – sort of sweet /sour/spicy
Baked on grill pan with Cajun spices, and then moved to dish with combination of barbecue sauce with Balsamic vinegar added.
Of course later in the week, it was time to pull out the salads, with some left-over ribs. There were lots of salads the second week of January!
As the third week of January rolled in, I remembered the Dakota Lakes Gourmet coating that I won earlier in the year. Used it to bake some chicken breasts. Just prepare the chicken, place it in a sprayed dish and sprinkle ample coating over it!
Well, I seem to have cooked all week
Saturday – 1/22/11
Now-That's Spicy! Corn and Andouille Sausage Skillet
2 lbs fresh or frozen corn kernels
1 large red bell pepper cut into cubes
1 12 oz pkg Wellshire All Natural Andouille Sausage
1 Tbsp dehydrated onion
1 tsp Parsley Flakes
1/2 tsp ginger powder
2 tsp Litehouse Freeze-Dried Salad herb blend
2 tsp Chili powder
Procedure1. Chop peppers and cut Andouille sausage into cubes.
When doubling this recipe…..
2. Place peppers and Andouille sausage into iron skillet or Dutch oven and sauté for about five minutes to release the oil. Add in the corn and spices.
If not doubling, just add all of the ingredients in the skillet and sauté.
3. Cook on high and stir to mix all ingredients for 5 minutes. Cover and reduce heat to low. Stir after 25 minutes. This is ready in about 1 hour.
Tip: Best cooked in cast iron utensil, no additional oil or salt is needed
Feel free to substitute the sausage with Kielbasa, if Andouille is too spicy.
Nutrition (per serving): 210 calories, 5.6g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 2.2g saturated fat, 42mg cholesterol, 256.4mg sodium, 456.5mg potassium, 27.9g carbohydrates, 3.5g fiber, 24.4g net carbohydrates, 0g starch, 4.9g sugar, 13.3g protein, 1.2mg iron.
Also, during the third week, I spent time replenishing the pantry with my home-made snacks:
A Snacker that will be in the upcoming cookbook
Made S’mores with the graham crackers
Yes, they stand up for S’mores – kinda microwaved the chocolate too long
December is a blur…….
For Christmas, I managed to bake big batches of gluten free cookies
Pictures of some of the goodies - will be in cookbook
Over the next few weeks, I will be spending time working on my planned cookbook.