Black-eyed pea and Hominy Texas Caviar

Black-eyed pea and Hominy Texas Caviar

Black-eyed pea and Hominy Texas Caviar

Black-eyed Pea and Hominy Texas Caviar

This recipe highlights how canned beans can make you popular and happier. For happy, you can quickly toss together this dish as an appetizer, side dish or picnic nibble. It’s a popular party pleaser that also offers flavorful fiber and isn’t calorie dense—just nutrient dense. The recipe was inspired by a self-described “good ol’ boy from Texas” who made his version a popular office pot-luck contribution.

Black-eyed Peas and Hominy Texas Caviar

 

Ingredients:   

1 can (4-ounce) diced roasted green chilies, diced 1 can (15-ounce) Black-eyed peas 1 can (15-ounce) Golden Hominy (white can work also) 1 red bell pepper, diced (about 1 ½ cup) 3 garlic cloves, minced ¼ cup apple cider vinegar 2 tablespoons extra virgin olive oil ⅛ teaspoon fine sea salt as needed (depends on the salt level of the canned ingredients)

Steps: 

  1. Open cans, drain hominy and peas and add to a mixing bowl.
  2. Dice the red pepper and mince the garlic and add to the hominy mixture.
  3. In a separate bowl, whisk together the dressing elements (garlic, vinegar, olive oil and salt). If you plan to store the bean caviar for 1-2 days before serving you can make a classic vinaigrette by adding all the ingredients except the olive oil and whisk it in slowly to make an emulsion that will hold.
  4. Add the dressing to the hominy mixture and gently mix together
  5. Adjust salt seasoning to taste if needed.
  • 4g of fiber—a flavorful addition to the goal of 25-30 grams of fiber per day
  • Can use green peppers also, red offers a nice color contrast to the chilies
  • Golden hominy tends to have fewer calories, fat and sodium than white hominy
  • Serve as a party topping for crackers (try whole wheat, Wasa rye or Bran crisp crackers).
  • For a side dish, can add crumbled feta or parmesan for additional flavor contrasts
  • Can make 1-2 days in advance, but 2 days causes the beans to soften more and have shed their “skin”

“There are those who adore the black-eyed pea and those who deem it better suited to the provisioning of livestock”

Courtney Bond

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

Cauliflower Broccoli Tabouli

Cauliflower Broccoli Tabouli

Cauliflower Broccoli Tabouli

I prepared this at the Season for all Cooks 2015 Edible Education Series http://labellaterre.com/blogs/blog/17102032-a-season-for-all-cooks-the-2015-edible-education-series    A fellow from Lebanon commented that it made him think of his grandmother’s tabouli; I told him his grandmother must have liked spiced tabouli since this is an unusual version of the traditional dish.Califlower and broccoli tabouli

Cauliflower and broccoli tabouli with pistachios and pomegranate seeds

 

Cauliflower Broccoli Tabouli with Pistachios and Pomegranate
Recipe Type: Salad
Author: Chef Michele
Serves: 4
A salad of Lebanese origin traditionally made with cracked wheat (Bulgur), lots of parsley, mint, onions, tomatoes, lemon juice and olive oil. Here bulgur is replaced by cauliflower and broccoli and additional piquant spices are added along with crunchy nut element and a hint of sweet from pomegranate.
Ingredients
  • 1 large cauliflower, base and leaves removed
  • 1 large broccoli stalk (about 1/3 the amount of the cauliflower)
  • 2 tablespoons fresh lemon juice (about one lemon)
  • 1 large cucumber, peeled, quartered, seeds removed, then cut into 8 strips and diced (about 1 ½ cups)
  • 5-6 springs parsley, minced (about ¼ cup)
  • 2 spring onions, sliced in thin rounds
  • Lemon zest from one lemon
  • 2 tablespoons extra virgin olive oil
  • [br]
  • [b]Spice and seasoning mix[/b]
  • 2 teaspoons coriander
  • ¼ teaspoon allspice berries (about 6 berries)
  • ½ teaspoon of cumin seed
  • ¼ teaspoon of Aleppo chile flakes or red pepper flakes
  • ½ teaspoon fine sea salt
  • [br]
  • [b]Garnishes:[/b]
  • Seeds from ¼ of a pomegranate
  • 1/3 cup toasted, salted pistachios
Instructions
  1. Cut the cauliflower in quarters. Add the lemon juice to a mixing bowl, then hold the cauliflower by the base and using a cheese grater over the bowl, grate the florets against the larger holes (the grated size should be pieces that are about ⅛ inch). Stop grating if the results look like grated cheese strips and use the remaining stalks for a soup base or to roast.
  2. Grate the broccoli into the bowl in the same manner.
  3. Prepare the cucumbers, herbs, onions, lemon zest and add to the cauliflower mixture.
  4. Grind together the coriander, allspice berries and cumin seeds and toss into the cauliflower mixture along with the chile flakes and salt.
  5. Add the olive oil and stir well, then top with half the pomegranate seeds and pistachios and give a quick stir then toss the rest on top.

 

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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