Black-eyed pea and Hominy Texas Caviar

Black-eyed pea and Hominy Texas Caviar

by | Le Blog, Recipes and Culinary Nutrition

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 Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Marmalade Apple Chutney

    Marmalade Apple Chutney

    by | Le Blog, Recipes and Culinary Nutrition

    Marmalade Apple Chutney

    Marmalade apple ginger chutney on sandwiches or tartines.

    Here’s a tartine with the chutney, Italian Spring red onions, crispy slab-smoked bacon and melty, gooey cassarrigoni tallegio cheese.

     

    Marmalade Apple Chutney
    Recipe Type: Condiment
    Author: Chef Michele
    Chutneys have a long and diverse history. This means no one agrees what they are except that fruit is a central ingredient which is most commonly boiled with spices, sugar and vinegar. Vinegar, a central chutney ingredient credited to British influence, increases the shelf-life. Apples, popular in American and British chutneys, are used in this recipe but lemon replaces vinegar to brighten and complement the apple—so enjoy it within 3 days of making. [br][br]To make this chutney more “Indian-style”, you could add some mustard seed and coriander as a start.
    Ingredients
    • Ingredients
    • ¾ cup of low sugar marmalade
    • 1 medium sized gala or red delicious apple, peeled and diced (about ½ cup diced)
    • 2 tablespoons red onion, finely minced
    • 1 teaspoon grated fresh ginger
    • Few pinches red chile flakes (ginger provides the primary heat)
    • ¼ teaspoon Indonesian ground cinnamon (Ceylon works also)
    • 1 teaspoon fresh lemon juice (red wine or cider vinegar can substitute)
    Instructions
    1. [b]Fast non-traditional method: [/b]Mix ingredients together in a bowl. Taste, adjust as needed. Enjoy. [br][br]
    2. [b]Cooked method[/b]: Mix all ingredients together and either cook in a sauce pot on low heat until apples are soft or carefully microwave in a bowl until apples are soft. Taste, adjust as needed. Enjoy. Refrigerate unused portions in a tightly covered container for up to 3 days.
    Notes
    [b]Serving options: [/b][br]1) As jam, no duh. So try on toast, w/ bagels and cream cheese etc.[br]2) Sandwiches (open face tartines or regular sandwiches). Use as is or blend into a spread.[br]a. Chutney, taggliatelli, slice of bacon, red onion sliced thin, arugula[br]b. Chutney P&J, chicken salad—chutney mixed with greek yogurt and add toasted pecans[br]3) Make into a vinaigrette using a blender and adding olive oil or a neutral oil[br]4) A sauce for grilled, pan-roasted or baked chicken, pork, salmon or on top of crispy-fried tofu[br]5) Glaze for any of the above (blend the chutney into a puree) and thin a bit with water[br]6) Use as a topping for vanilla ice cream

      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 Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Crispy Chickpea Flour Shrimp Fritters

      Crispy Chickpea Flour Shrimp Fritters

      by | Le Blog, Recipes and Culinary Nutrition

      Crispy Chickpea Flour Shrimp Fritters

      Shrimp fritters make fun appetizers that pair well with many sauces. Usually, fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.

      Chickpea flour (Besan or gram flour) is a nutrient-rich ingredient completely made from chickpeas, also known as garbanzo beans. Spices added to the chickpea flour adds a hint of heat and richer flavors.

      Serve these with catsup chutney (Fast catsup chutney recipe) or a sauce of choice.

      Chickpea Flour Shrimp Fritters

      Recipe Type: Appetizer
      Author: Michele Redmond
      Serves: 22-26 fritters
      Ingredients
      • ¾ cup chickpea flour
      • 3 Tablespoons rice flour* (if you do not have this use instead another ¼ cup chickpea flour)
      • ½ teaspoon baking soda
      • ½ teaspoon fine sea salt
      • 1 teaspoon ground sumac (a citrus-like flavor, but is optional)
      • 1/8 teaspoon cayenne pepper
      • ¾ cup carbonated or seltzer water (regular water can substitute**)
      • 2 Tablespoons shallots, minced
      • 12 ounces (3/4 pound) shrimp, peeled and chopped roughly into ½ pieces
      • ~1 ½ cup high-heat organic canola oil or vegetable oil
      • *Rice flour is a classic addition to fried batter as it results in a crisper fritter
      • **Carbonated water usually creates a bit lighter, less dense fritter
      Instructions
      1. Place paper towels on a couple plates or a baking sheet.
      2. In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
      3. In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
      4. Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
      5. Oil is ready around 350˚F or test by dropping a bit of batter—it should sizzle. The amount of oil used should be able to cover about ¾ of the fritter.
      6. Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
      7. Leave a half-inch to one inch between fritters. Crowding the pan slows cooking (steam cools the oil) and reduces the “Crunch factor” plus it is easier to turn them over.
      8. Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
      9. Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
      10. Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.

        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 Eat Well Academy 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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