SENEGALESE BLACK-EYED PEA AND SWEET POTATO SOUP (NDAMBE)
Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV. The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness! Filling without being the least bit heavy.
Provided by lecole54
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
- Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
- Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
- Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
- Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.
Nutrition Facts : Calories 446, Fat 9, SaturatedFat 6.4, Sodium 970.8, Carbohydrate 76.9, Fiber 16.2, Sugar 10.8, Protein 18.6
SPICY BLACK-EYED PEA SKILLET
An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)
Provided by Deborah1
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
- Drain off excess fat.
- Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
- Mix well.
- Bring to a boil.
- Reduce heat to low and simmer 20 minutes, stirring occasionally.
- I serve with corn muffins and cold spiced peaches for an easy one dish supper.
- NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
- This dish freezes well.
GREEN PEA AND POTATO SOUP
I saw this soup on a cooking show a long time ago and I have fiddled with the ingredients until I got a flavour I liked. If you like a thicker soup, use a cup less of water.
Provided by Chrissyo
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
- Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
- Add the potatoes, boil uncovered for 5 minutes.
- Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
- Blend potato and pea mixture in batches until smooth.
- Serve soup with sprinkled with parmesan cheese.
Nutrition Facts : Calories 308.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 10.9, Sodium 446.3, Carbohydrate 46.4, Fiber 6.8, Sugar 8.8, Protein 14.1
EASIEST BLACK EYED PEA AND LENTIL SOUP
Make and share this Easiest Black Eyed Pea and Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on low 6-8 hours.
- Discard bay leaf. Season to taste with salt and pepper.
Nutrition Facts : Calories 262.8, Fat 1, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 46.6, Fiber 18.3, Sugar 5.2, Protein 18.2
SPLIT PEA & POTATO SOUP
Great recipe. I would tell my kids that this was green alien soup. If you like your soup chunkier, process only half of the soup. Original recipe from "Reader's Digest"
Provided by Sassy Cat
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy soup pan melt the margarine over med heat.
- Add the onion and cook, uncovered until soft- about 5 minutes.
- Stir in the broth and water, bring to a boil.
- Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender.
- Remove from the heat and cool for 10 minutes.
- In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds.
- Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often.
- Serve.
Nutrition Facts : Calories 175.4, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 588.5, Carbohydrate 25, Fiber 4, Sugar 3.5, Protein 9.2
HEARTY SPLIT PEA & POTATO SOUP
Comfort food at its best. Perfect for a snowy day. Freezes well so double the recipe and have on hand. I freeze it in gallon size ziplock freezer bags so it doesnt take up too much room. Lay flat in the freezer.
Provided by BoxOWine
Categories Beans
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and soak green peas in cold water to cover for approx 2 hrs.
- Drain peas.
- Place peas, 8 cups water, and broth in large soup pot.
- Stir in all remaining ingredients except salt and pepper.
- Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs.
- Remove and set aside ham bone.
- Remove and discard bay leaf.
- Strain peas and vegetables from soup and place in food processor or blender and puree.
- Return puree mixture to soup.
- Cut ham pieces from ham bone and return to soup.
- (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 241.8, Fat 0.8, SaturatedFat 0.1, Sodium 321.1, Carbohydrate 45.3, Fiber 16.2, Sugar 6.2, Protein 15.2
MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP
I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.
Provided by Marysdottir
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
- Stir in ginger and next 4 ingredients and cook 1 minute.
- Mix in 7 cups water, sweet potatoes and split peas.
- Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
- Whisk soup vigorously for a smoother texture and thin with additional water if needed.
- Season with salt and pepper.
- Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.
Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7
SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)
Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce!
Provided by lecole54
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
- Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.
- In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.
- Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.
- Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.
- Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.
PEA AND TOMATO SALAD
Make and share this Pea and Tomato Salad recipe from Food.com.
Provided by Country Cook in Okl
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in bowl. Chill and serve.
- I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.
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