Custom Search Home Blog Contact GFCF Cost Cutter Recipes GFCF Frugal Food Storage About  Links -OTHER SITES- Old-Fashioned Ed. Prairie Homemaker Veiled Glory © FrugalAbundance 2007-2011 GFCF Means Gluten Free & Casein Free

Carribean Blackeyed Peas   For the blackeyed peas 1 cup dry blackeyed peas 4 to 6 cups water   For the Rice & Seasonings 1 tablespoon vegetable oil or other fat 1 onion, chopped 2 cloves garlic, minced OR 1/2 teaspoon garlic powder 2 teaspoons curry powder 1 teaspoon cinnamon 1/4 teaspoon EACH black pepper and ground red pepper 1 cup dry white rice 3 cups water 1 tablespoon soy sauce 2 bouillon cubes, any flavor 1/2 teaspoon salt 1/4 cup peanut butter 1/2 cup raisins 1/2 cup shredded coconut, sweetened or unsweetened   The first thing to do is to cook the blackeyed peas. Combine the dry peas and water in a two-quart saucepan. Bring the peas to a brisk boil. Reduce the heat to medium-low. Cover the pot with a lid or pie plate. Simmer for 45 minutes, or until the peas are mostly tender. Drain off the cooking water. Set the peas aside.   In a large skillet or saucepan fry the onion and garlic in the vegetable oil for about 5 minutes. Add the curry powder, cinnamon, black and red peppers. Fry for a couple more minutes, stirring frequently. Add the rice, water, bouillon, salt, peanut butter, raisins and coconut. Bring to a boil. Reduce the heat to medium-low. Cover the pot and simmer for about 30 minutes. If the liquid evaporates too quickly then add a little more water to keep it moist. Serve with corn pone or flat bread and a selection of raw veggies for crunch. I like celery and carrots because they're cheap and I usually have some in the fridge.   Makes 4 to 6 servings. The blend of flavors is very nice from the peanut butter, to the spicy curry to the tangy raisins and cooling coconut. The finished dish is a creamy yellow or khaki color which my family found intriguing. I've found it to be the sort of thing that I begin to crave and then nothing else will do until I've had my fill.   If you're not much for blackeyed peas, then you can replace them with two 15-ounce cans of chickpeas, well drained. Or try 1-cup of lentils or split peas instead of blackeyed peas. If you use lentils then simmer them for 20 minutes before draining. If you use split peas then simmer them for 30 minutes before draining. Yellow split peas would be especially attractive in this dish. Canned chickpeas can be drained, rinsed and added along with the water and rice in the recipe.   The shredded coconut can be omitted and a can of coconut milk can be used in addition to enough water to make 3-cups of liquid total.

Proverbs 31:27  She looketh well to the ways of her household, and eateth not the bread of idleness.

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