Tag: Ingredients

Black-Eyed Peas with Bacon/ Recipe Share

Black-Eyed Peas with Bacon

Ingredients

  • 1 pound dried black-eyed peas
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Additional cooked and crumbled bacon, optional

Directions

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
  • In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
  • Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon.
Nutrition Facts

3/4 cup: 361 calories, 19g fat (7g saturated fat), 23mg cholesterol, 228mg sodium, 35g carbohydrate (6g sugars, 11g fiber), 15g protein.

Originally published as Black-Eyed Peas with Bacon in Taste of Home December/January 1994

One Pan Salmon, Brussels Sprouts and Squash/ Recipe Share

Ingredients:

  • 1 pound brussels sprouts, ends trimmed
  • 1 cup diced butternut squash, 1” cubes
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper
  • ½ Tbsp. dried sage
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • ½ pound salmon, cut into two 4 oz. portions
  • 1 tsp. garlic powder

Directions:

  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with aluminum foil, mist with nonstick cooking spray and set aside.
  3. In large mixing bowl, combine brussels sprouts, butternut squash, minced garlic, salt, pepper, dried sage and 1 tablespoon of olive oil.
  4. Spread brussels sprouts and squash on prepared baking sheet in single layer. Bake for 15 minutes and stir at the halfway point.
  5. Drizzle salmon with olive oil and sprinkle with garlic powder.
  6. Remove baking sheet from oven; rearrange brussels sprouts and squash to make room for 4 salmon filets. Bake for 10 to 12 minutes, or until salmon is cooked through.
  7. Remove from oven, let stand for several minutes and serve.

African Sweet Potato Stew

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Ingredients

  • 5 Cups peeled, chopped sweet potatoes
  • 3 Cups sliced (or halved, if small) fresh white mushrooms
  • 1 1/2 Cup small cubes of fresh pineapple
  • 3/4 Cups uncooked green lentils
  • 2 Tablespoons tomato paste
  • 2 Teaspoons curry powder
  • 1 Teaspoon finely grated fresh ginger or 1⁄4 teaspoon ground ginger
  • 1/4 Teaspoon cayenne pepper
  • 1 garlic clove, minced, or 1⁄4 teaspoon garlic powder
  • 3 Cups vegetable broth
  • 1 Cup chopped fresh spinach leaves, lightly packed
  • 1/4 Cup peanut butter
  • 1 Tablespoon lime juice
  • 1/3 Cup chopped peanuts, for garnish

Directions

Grease the interior of the slow cooker crock with nonstick cooking spray.

Combine the sweet potatoes and next 10 ingredients (through broth) in the prepared crock and mix well.

Cover. Cook on Low 3 to 4 1⁄2 hours, or until the sweet potatoes, lentils, and onions are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well. Cook just until heated through.

Serve in bowls. Top with chopped peanuts.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

Cranberry Cookies Made with Sweet Potato/Recipe Share

Cranberry cookies

Ingredients:

  • 1 cup mashed sweet potato
  • 1 tablespoon canola oil
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup whole wheat flour
  • 2 teaspoons cinnamon
  • ½ cup dried cranberries
  • 2 packets stevia

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a blender or food processor except dried cranberries. Puree until smooth.
  3. Stir in dried cranberries.
  4. Scoop spoonfuls of dough onto a parchment-lined cookie sheet.
  5. Bake for 10 minutes or until cookies are golden brown.

Chocolate Protein Pudding/ Recipe Share

chocolate protein

Ingredients:

  • 3 cups cauliflower florets, raw
  • ½ cup fat-free milk
  • 2 Tbsp. chocolate whey protein powder
  • 1 Tbsp. unsweetened cocoa powder
  • ½ tsp. vanilla extract
  • 10 drops liquid stevia
  • Pinch of salt
  • 4 Tbsp. fat-free whipped cream

Directions:

  1. Steam cauliflower in a pot or in the microwave until very tender. Drain well.
  2. Add ingredients (except for whipped cream) to a blender and puree until smooth.
  3. Refrigerate for 2-3 hours.
  4. Divide into two bowls. Top each bowl with two tablespoons fat-free whipped cream and serve.

Slow Cooker Banana Bread/Recipe Share

Slow Cooker Banana Bread

November 25, 2015
By
Make your banana bread in a slow cooker
Slow Cooker Banana Bread

Shutterstock

Make your banana bread in a slow-cooker. Put everything in the slow-cooker and walk away.

Ingredients

  • 2 eggs
  • 1/2 Cup butter
  • 1 Cup sugar
  • 2 Cups flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 3 ripe bananas
  • 1 Cup walnuts, chopped

Directions

In a bowl, combine butter, eggs and sugar and mix well.

Add in baking powder, baking soda, salt and 1 cup flour and mix until combined. Add in the other cup of flour and mix.

Mash bananas well and then add to mixture. Add walnuts into the mixture.

Butter removable dish in the slow-cooker and pour mixture in.

Cook for 4 hours on low. The top should be golden and when you touch the cake it should have a bounce to it.