Vegetarian Badass Black Eyed Peas – 2022

Photo by Monstera on Pexels.com

I make black eyed peas once a year for good luck and good leftovers.  This year will be different. One of my goals for the year is to make black eyed peas more than once a year.

“What’s all the chopping I hear?”

“I’m making a vegetarian version of my world famous Badass Black Eyed Peas.”

“Hmm…”

This recipe makes four servings as I suspect I’ll be the only one eating it.

1 T extra virgin olive oil
1 medium sweet onion, diced
3 carrots, scraped and diced
1 large green pepper, diced
2 cloves garlic, minced
1 bay leaf
1 T Mexican oregano
1 tsp apiece cumin, paprika
1-2 cups vegetable broth
1 15 ounce can stewed tomatoes
1 cup black eyed peas (dried)
Salt & pepper to taste

  1. Place the dried beans into a bowl large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the bowl with fresh water and soak overnight.
  2. In the morning drain then rinse the beans. Drain again.
  3. In a medium size pot heat the olive oil over medium heat.
  4. Saute the onion, and green pepper until softened about five minutes.  Add the garlic and saute another minute.
  5. Add your spices and saute another minute until aromatic.
  6. Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
  7. Add the beans and enough broth to barely cover the beans.
  8. Bring to a boil then reduce the heat to low. Partially cover the pot with a lid and let ‘er go for a couple of hours.
  9. Check the pot and stir occasionally to prevent sticking.  Add more broth as the peas cook and the dish thickens.

Salt, pepper, and favorite hot sauce. Season to taste.

End Notes

Note the process starts the evening before if you’re using dried beans. You can always substitute two cans of black eyed peas, drained and rinsed. If you use canned beans, decrease the cooking time on the stove top to around 30 minutes.

I reduced the quantity of dried beans because I think I’ll be the only one eating these beans. There was sufficient salt in both the canned tomatoes and broth so I felt no need to add any more.

Texas Corn Bread or serve over rice.

This dish was inspired by Suzy at https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/.

Beans for Breakfast – 01/15/22

Someone wanted to make a German Chocolate Cake for her birthday. Third store, strike three. Not a single baking bar for this cake to be found. To avoid having the trip become an absolute failure I stocked up on some dried beans. Picked up more beans for my Badass Black Eyed Peas – 2021 and more chickpeas because I like chickpeas. Two pounds of dried beans cost less than three bucks. I love beans not just for their taste, variety and health benefits but also as an excellent way to stretch the food budget.

More Beans Less Beef

We don’t eat meat everyday. Whether you’re looking to improve your health, save money, save the planet, or save a few cows less meat is better. Not that dedicated non-meat eaters need another reason for their lifestyles here you go:

Source: Economists to Cattle Ranchers: Stop Being So Emotional About the Monopolies Devouring Your Family Businesses

Four packing companies control 80% of the cattle industry. Another fine example of profits before people (and animals).

Read more here: https://mattstoller.substack.com/p/economists-to-cattle-ranchers-stop?token=eyJ1c2VyX2lkIjozODkzNjMwNiwicG9zdF9pZCI6NDIyMzI2OTMsIl8iOiJOYUxWSCIsImlhdCI6MTY0MjI1NzA0OSwiZXhwIjoxNjQyMjYwNjQ5LCJpc3MiOiJwdWItMTE1MjQiLCJzdWIiOiJwb3N0LXJlYWN0aW9uIn0.2IlNOUb3jKvQJb27eyofdRCYUa0igNDi1To8xbkyDPs

If you are a bean novice start here: https://usdrybeans.com/

I think I’ll makes some Sweet Potato and White Bean Hummus this week. It’s only around four years since I last made some.

Disclosure: I am not compensated for my fanatical obsession with beans but would gladly accept a sponsorship deal if offered one.

Chapter One – The Future Best Seller

This weekend the writing Mojo returned. I’ve begun exploring bits and pieces of writing from the past and abandoned my pursuit of perfection. A few hours of work, rewrites, and editing produced two short “potato chip” chapters of The Future Best Seller. You’ll find new chapter links in the top menu.

It helps having the day off from my Day Job.

Two chapters done and 38 more to go!

How to Eat More Plants

Start here – https://d-belardo-md.medium.com/top-tips-for-transitioning-to-a-plant-based-diet-or-how-to-just-eat-more-plants-57285947bb68

Originally from New York, Dr. Belardo relocated to Philadelphia after college to start her medical career.  She earned her medical degree (MD) from Drexel University College of Medicine, then completed her 3 year Internal Medicine Residency at Temple University Hospital where she became board certified in Internal Medicine in 2017.  Dr. Belardo completed her 3 year Fellowship in Cardiovascular Disease at Lankenau Heart Institute in 2020.  She is dedicated to being a cardiologist that in addition to traditional medicine, focuses on lifestyle modification, and evidence based nutrition, in order to prevent heart disease. Dr. Belardo is a Preventive Cardiologist in Newport Beach California.

https://www.daniellebelardomd.com/about

If you come here often you’ll notice I am not about reinventing the wheel. When I find useful information I pass it along with full credit to their authors. The tips listed by Dr. Belardo are not new news but may be very useful for your individual health improvement goals.

At Xmas I was at my favorite DIL’s house in Owasso OK (don’t tell Chelsea). While making a cup of coffee I noticed the packaging on a loaf of private label bread that boldly pronounced

A Plant Based Food

A study by the Innovation Center for U.S. Dairy revealed 7% of Americans surveyed believe chocolate milk comes from brown cows.

I guess we have to tell people bread comes from plants.

Badass Black Eyed Peas – 2021

Photo by Monstera on Pexels.com

I make black eyed peas once a year for good luck and good leftovers.  Two years ago I finally captured the recipe in this blog format. Last year due to supply chain issues there was no ground turkey so I used cow. This year there was plenty of ground turkey but I used stewed tomatoes and beef broth. The beans should turn out tasty but the voice inside my head says,

“Self.  You need to document the changes in the recipe .”

So I did. Here are the links to the earlier Badass posts.

Badass Black Eyed Peas and Black Eyed Peas – Pandemic Version 2021

4 slices center cut bacon
1 T extra virgin olive oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
3 cloves garlic, minced
1 tsp each smoked paprika, chili powder
1 T Mexican oregano
1 T cumin
1 qt no sodium beef broth
2 T tomato paste and one 15 ounce can stewed tomatoes
1/2 lb black eyed peas (dried)
1 lb ground turkey 85/15
Salt & pepper to taste
Cayenne pepper to taste

  1. Place the dried beans into a stock pot large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the pot with fresh water and soak overnight.
  2. In the morning drain then add fresh water to the beans. Change the soaking water at least twice.
  3. In a large stock pot fry the bacon in the olive oil until the strips are crisp and the fat is rendered.
  4. Saute the onion, celery, and green pepper until softened about five minutes.  Add the garlic and saute another minute.
  5. Add the turkey and brown, breaking up the clumps as you go.
  6. Toss everything else into the pool.  Spices, tomato paste, broth, and beans.
  7. The black eyed peas should be drained and the chicken broth needs to barely cover all of the ingredients.
  8. Bring to a boil then simmer for several hours with the pot partially covered.
  9. Check the pot and stir occasionally.  Add more broth as the peas cook and the dish thickens.
  10. Serve with grated cheese, sour cream, and your favorite hot sauce.
  11. Yum.  Makes about 6-8 servings.

Odd Notes

This dish will taste better on day two. At the two hour mark I tested for seasoning and amped the beans up a bit. The beef broth works well and now I’m glad I wrote this down because in a year I will have forgotten this substitution.

This year I reduced the quantity of dried beans because someone in the family once told me I put too much beans in my chili. So the 2021 version is meatier than in past versions.

Texas Corn Bread of course.

Happy New Year! I hope this dish brings you much good luck in 2022.

How Tech Contributes to Obesity

Ghost Kitchens, known sometimes as “dark kitchens” or “cloud kitchens” are a new type of “third place” space that has been silently transforming the restaurant industry. As the world becomes increasingly interconnected, and consumers expect the delivery of goods and services as quickly as the push of a button on an app, the industry has been forced to find new ways to break away from traditional operations to match the demand. Many restaurants, both chain and individually owned, are turning to ghost kitchens as a way to survive, and thrive, in the future of the food and beverage industry. According to a report by Restaurant industry & Market Evolution, 52% of surveyed restaurants are considering setting up a ghost kitchen or some sort of delivery-only service as an offshoot of their brand.

Take Out, To-Go, and Delivery: The Innovative Rise of Ghost Kitchens in the Restaurant Industry — https://www.archdaily.com/974193/take-out-to-go-and-delivery-the-innovative-rise-of-ghost-kitchens-in-the-restaurant-industry?utm_source=feedly

The U.S. adult obesity rate stands at 42.4 percent, the first time the national rate has passed the 40 percent mark, and further evidence of the country’s obesity crisis. The national adult obesity rate has increased by 26 percent since 2008.

https://www.tfah.org/report-details/state-of-obesity-2020/