Cook Once Eat Twice – Page 2

January 16, 2022February 14, 2022

Vegetarian Badass Black Eyed Peas – 2022

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

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.
In the morning drain then rinse the beans. Drain again.
In a medium size pot heat the olive oil over medium heat.
Saute the onion, and green pepper until softened about five minutes. Add the garlic and saute another minute.
Add your spices, carrots and saute another minute until aromatic.
Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
Add the beans and enough broth to barely cover the beans.
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.
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/.

If you have celery hanging out in the fridge add some at the same step as the spices and carrots.

December 31, 2021

Badass Black Eyed Peas – 2021

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

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.
In the morning drain then add fresh water to the beans. Change the soaking water at least twice.
In a large stock pot fry the bacon in the olive oil until the strips are crisp and the fat is rendered.
Saute the onion, celery, and green pepper until softened about five minutes. Add the garlic and saute another minute.
Add the turkey and brown, breaking up the clumps as you go.
Toss everything else into the pool. Spices, tomato paste, broth, and beans.
The black eyed peas should be drained and the chicken broth needs to barely cover all of the ingredients.
Bring to a boil then simmer for several hours with the pot partially covered.
Check the pot and stir occasionally. Add more broth as the peas cook and the dish thickens.
Serve with grated cheese, sour cream, and your favorite hot sauce.
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.

September 3, 2021

Grocery Store Bargains

With food inflation absolutely skyrocketing I decided to write a post about finding bargains. Yes, bargains in the grocery store. A little while ago I boasted about finding a dozen eggs for $0.89 and wrote Egg Salad (because you will be eating more eggs). Well eggs in my part of the world are no longer this cheap but you’ll never guess what I found at the store yesterday.

Even though The Boss is not a dark meat chicken person at this price she will be eating dark meat chicken for dinner. Besides, The Boss really likes Chicken Thighs with Spinach which I’ve made several times since discovering the how to video online. I just need to figure out some decent recipes for preparing drums.

The increasing domestic demand for thighs is incentivizing producers to keep chicken legs, which have historically been heavily exported overseas, in the US market. But since every bird has one drumstick for every thigh, it leaves more drumsticks in the market, often at bargain-basement prices.
Big Chicken’s Drumstick Dilemma — https://tastecooking.com/chicken-drumstick-dilemma-dark-meat-thigh/

My big old roasting pan came in handy. Cover the bottom with foil for easier clean up. Preheat the oven to 450 degrees F. Artfully place the drums in the pan, coat with some olive oil, and add some herbs and spices. I used salt, black pepper, onion powder, garlic powder, smoked paprika, and thyme. Bake for 45-50 minutes flipping over once about halfway through. After removing from the oven let the drums sit for 5-10 minutes before serving.

The picture represents about half of the drums. The other half got served with squash and rice on the side. There’s plenty of leftover chicken to top a green salad, make chicken salad, quesadillas, tacos, Ampaipitakwong Fried Rice (aka Pete’s) or just about any other dish that has cooked chicken in it. Like my One Rotisserie Chicken series except you get to cook the chicken.

One Rotisserie Chicken, 50 Meals – #1 Salad

One Rotisserie Chicken , 50 Meals – #2 Spinach Salad

One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole

I picked up two packages of drums. Not bad for two bucks.

August 5, 2017August 5, 2017

Iki Marinade 2.0

Iki Marinade 2.0

1/8 C. olive oil

1/8 C. canola oil

1/4 C. light thin Thai soy sauce

2 1/2 T. light brown sugar

2 T. apple cider vinegar

2 1/2 T. ketchup

1/2 T. granulated garlic powder

1/2 T. onion powder

Dash red pepper flakes

The Story Behind Iki 2.0

For the story behind Iki 1.0 the original click here.

Ever wonder how two cooks can make the same recipe and they come out different? One cook makes the dish and it tastes good. The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great. Wonder no more! The secret is simple. The original cook uses certain brands of ingredients and also changes the recipe. A digital cookbook is the perfect place to document such changes. As always I leave the original alone and highlight what changes I’ve made.

What Changed

I moved away from all olive oil to a mixture of olive and canola oils. The soy sauce I use comes from Thailand and is the Happy Boy Thin variety. While I prefer this brand you may not be able to find it in your local Asian grocery. Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance. Both of these changes lighten the marinade. Kikkoman which is found almost everywhere is an example of a dark soy sauce. The amounts of brown sugar and ketchup are a little higher than in the original. Thus, this version is a slight bit sweeter. Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.

Why Change?

Why not?

May 20, 2017May 20, 2017

Buttermilk Pound Cake

Ingredients

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks butter

4 large eggs

3 cups sugar

1 cup buttermilk

1/2 teaspoon vanilla extract

Preparation

Grease and flour a bundt pan. Preheat oven to 325°.
Mix buttermilk and baking soda. Set aside.
In a large mixing bowl cream butter, sugar, and salt.
Add eggs one at a time and beat well after each egg.
Add half the buttermilk mixture and mix well.
Add half of the flour and mix well.
Add remaining buttermilk mixture and mix well.
Add remaining flour and mix well.
Add vanilla.
Pour batter into your greased and floured bundt pan.
Bake at 325° for one hour and 20 minutes. Due to oven and atmospheric variations, check the cake after one hour and 10 minutes.

“Why do I always have to make dessert?”

“Because you are an excellent baker and all of your desserts taste wonderful.”

“Why don’t the neighbors ask you to make appetizers instead?”

“Because your desserts are better than my appetizers.”

Sometimes it takes time to decide what to make for a neighborly get together. Pound cake sounded good so we dug out this old recipe from the box. Our first house was located on a cul-de-sac. It was and still is a great spot to raise a young family. A young family of four lived across the street and Rhonda was the source of this recipe. I’ve not changed the ingredients but the instructions have been somewhat modified.

Don’t forget the strawberries and whipped cream.

pound cake

April 15, 2017

Whole Wheat Banana Muffins (updated)

Whole Wheat Banana Muffins

1 stick butter

1/2 C light brown sugar

2 eggs

1 C whole wheat flour

1/2 C white flour

1 tsp baking soda

1/2 tsp salt

3 large ripe bananas smashed

1/4 C sour cream

Preheat oven to 350 degrees.
In a medium size mixing bowl cream butter and sugar. Add egg and beat some more.
Add smashed bananas. Stir to mix.
Add flours. Sprinkle baking soda and salt evenly. Stir with a fork until the dry ingredients are just moistened. Do not over-mix.
Place baking cup papers into a 12 cup muffin pan.
Fill each cup 3/4 full.
Bake 20-22 minutes.

Update 04.15.17

I’m at the point in life where I buy just 2-3 bananas at a time. Since bananas conspire to all ripen simultaneously buying a small number of fruit also cuts down on the amount of muffins in the freezer.

The Boss ate the last one from the freezer this week. So I had to make more.

Since recipes gradually change over time today was a good day to update my World Famous Whole Wheat Banana Muffin recipe. As always I’ve left the original intact for all you purists out there. The changes are subtle but they do make a difference.

Butter not margarine and sour cream instead of buttermilk or yogurt. Two eggs instead of one. I find these little changes make a softer, fluffier muffin.

And for non-family member readers this recipe is not Daughter-in-Law Approved (yet).

April 10, 2017April 10, 2017

Semi-Organic Beef Vegetable Soup

1 T extra virgin olive oil
1/4 C sweet onion, diced
2 large carrots,peeled and diced
2 stalks celery, diced
2 small Yukon Gold potatoes, diced, skin on
1 medium green squash, diced
1 to 1 1/4 pound top blade roast
1/2 cup canned diced tomatoes with juice
4 large white button mushrooms, thick dice
1/2 C frozen corn
garlic powder, to taste
pinch dried parsley
pinch dried thyme
1 quart organic beef broth
Salt and pepper to taste

Makes about four healthy servings.

In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
Add the celery and onion. Reduce heat to medium and saute for several minutes.
Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
Simmer slowly for two hours.
After two hours, remove the roast to a cutting board and allow to cool.
Add the rest of the beef broth and tomatoes to the pot.
Add the potatoes and carrots. Simmer for 30 minutes.
After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
When the roast is cooled, trim any excess fat, cube and add to the soup.
Adjust your seasonings. Add parsley.

My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.

A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.

Tips

I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.

A salad on the side and crusty bread would make this a meal.

So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.

April 8, 2017April 9, 2017

Semi-Organic Vegetarian Vegetable Soup

1 T minced sweet onion
1 T extra virgin olive oil
1 large carrot, peeled and diced
1 stalk celery, diced
2 small red potatoes, diced, skin on
1 medium yellow squash, diced
1/2 cup canned diced tomatoes with juice
1 15.5 ounce can great northern beans, drained and rinsed
3 handfuls fresh baby spinach leaves
garlic powder, to taste
pinch dried parsley
pinch dried thyme
1 bay leaf
1 quart vegetable stock or broth
Salt and white pepper, to taste

Makes about four healthy servings.

In a small stockpot heat olive oil until hot. Add the carrot, celery and onion. Reduce heat to medium and saute for several minutes.
Add salt, white pepper, garlic powder, and thyme.
Add the potatoes and continue sauteing for 1-2 minutes.
Add the yellow squash and saute for another 1-2 minutes.
Add vegetable stock and bay leaf. Bring to a boil then reduce to a simmer.
Add the beans, tomatoes, and spinach.
Simmer until the vegetables are soft.
Adjust your seasonings. Add parsley.
Serve this soup with grated Parmesan cheese on the side.

I typing this as fast as I can. Before I forget.

The Boss is sick. Last night I made chicken soup. When you’re sick you have to have chicken soup. There was enough leftover for lunch. So we’ve had chicken soup, raisin bran, chicken soup for the last three meals. The Boss has a sore throat. As I’m typing I hear coughing. Well, time for soup again.

A high quality vegetable soup is the end result of the ingredients you have on hand. The other key issue is balance, hence the small amount of spinach leaves and just a half cup of diced tomatoes. This recipe is semi-organic because most of the ingredients were organic but some were not.

Tips

I kind of tossed this together and surprisingly, it tasted fine. Next time mushrooms. I used low sodium organic broth. The Boss didn’t add any additional salt but I added a dash and it really helped. Use vegetables you have on hand. I bought a green squash but didn’t use it. I also decided to leave out peas and corn. Try different beans. Chickpeas or kidneys would work well.

A salad on the side and crusty bread would make this a meal.

But so would a nice ribeye.

August 2, 2015August 2, 2015

Chickpeas Potatoes and Tomatoes

Chickpeas Potatoes and Tomatoes

1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper

1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.

This dish started out as a lot of dishes start out. I had some fresh cilantro that I originally bought for guacamole. I was in the mood for chickpeas. Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches. I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.

The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry. The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle. Into the pool. Red pepper chili flakes were added for a little more heat and flavor. Organic vegetable stock replaced water from the original recipe to add depth of flavor.

January 11, 2015January 11, 2015

Semi-Organic Vegan Split Pea Soup

You’re probably thinking to yourself what kind of parent forces this type of soup on their children? Well, before you flame me in the comments section, my parents never fed this soup to me as a child. As a parent, I never made or force fed my children with this soup. The origins of this soup are simple. It’s Sunday. So what do you want for lunch? It’s winter. Soup.

How about some split pea soup? Rather than mine the internet I went to my cookbook collection. After a few unsuccessful look ups I settled upon Vegetarian Cooking for Everyone by Deborah Madison. My recipe is adapted from Madison’s recipe. After over 40 years of cooking I’ve finally figured out why I can never follow a recipe.

I can’t follow a recipe because I usually don’t have all of the ingredients.

The reason why this soup is semi-organic is because not all of the ingredients are certified organic. I’m pretty sure the organic portion is due to the fact those ingredients were on sale. (I want a healthy soup, not the most expensive split pea soup ever made). 11:00 am. Soup should be ready by noon. My recipe gets posted only if it tastes good.

2 cups split green peas, rinsed
2 T extra virgin olive oil
1 large onion, diced
3 carrots, peeled and diced
1 stalk celery, diced
2 large garlic cloves, minced
1 T dried parsley
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
2 bay leaves
1.5 quarts vegetable stock or broth
Salt and freshly ground black pepper

Soak the split peas in water while preparing the soup ingredients.
Heat the olive oil in a soup pot over medium heat.
Add onion, celery, and carrots. Saute for around 10 minutes.
Add garlic and dried herbs, and fresh black pepper. Saute for another 2-3 minutes.
Drain and add the split peas. Add the vegetable stock/broth and bring to a boil.
Stir often so the peas don’t stick.
Reduce the heat, partially cover, and simmer gently for approximately one hour.
It’s yummy tummy time.

For the curious regarding semi-organic: carrots, vegetable stock and most of the herbs were organic. The rest of the ingredients were high quality but not USDA certified organic.