'b' black eyed peas

[Guest guest]

the store had shelled beps today! i'm smiling.

going to try this roasted tomato concoction this weekend

 

not sure how much of the oil ends up inside us!

 

 

* Exported from MasterCook *

 

Black Eyed Pea Stew with Roasted Tomatoes

 

Recipe By :Mark Peel and Nancy Silverton, chefs and owners of Campanile

restaurant and La Brea Bakery in Los Angeles

Serving Size : 8 Preparation Time :0:00

Categories : August 2000 Simple Summer Supper

Soups/Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cloves garlic -- peeled

3 1/2 pounds tomatoes (2 to 8 oz. each)

salt and pepper

6 tablespoons extra-virgin olive oil

1 3/4-lb onion -- peeled and chopped

1 1 1/2-oz slice bacon -- chopped

4 cups shelled black-eyed peas -- (about 1.33 lb.)

4 cups fat-skimmed chicken broth or water

1/2 cup champagne or white wine vinegar

4 Italian parsley sprigs (each 8 in. long) -- rinsed

4 thyme sprigs (each 4 in. long) -- rinsed

4 basil sprigs (each 6 in. long) -- rinsed

2 tablespoons chopped Italian parsley

 

Cut 7 garlic cloves into thin slivers; chop remainder.

 

Rinse tomatoes, drain, and cut each in half crosswise. Set, cut sides up and

slightly apart, in a 10- by 15-inch pan. Insert 3 or 4 garlic slivers into each

tomato half. Sprinkle with salt and pepper. Drizzle with 5 tablespoons olive

oil.

 

Bake in a 350F oven until tomatoes are lightly browned at edges and soft when

pressed but still retain their shape, 40 to 45 minutes.

 

Meanwhile, in a 3- to 4-quart pan over medium-high heat, stir onion in remaining

1 tablespoon oil until limp, about 5 minutes. Add chopped garlic and bacon; stir

often for 2 minutes. Add peas, broth, and vinegar; stir, then turn heat to high.

 

Tie parsley, thyme, and basil sprigs into a bundle with cotton string. Add to

peas. When mixture is boiling, reduce heat to low and simmer, stirring

occasionally, until peas are tender to bite but still retain their shape, 12 to

15 minutes. Pour peas into a fine strainer over a bowl; discard herb bundle.

 

Put half the tomatoes and half the juices into pan used for peas. Mash with a

potato masher or fork. Add drained peas (reserve liquid for other uses). Stir

over medium heat until hot. Add salt and pepper to taste.

 

Pour pea mixture into a 21/2- to 3-quart shallow casserole. Nestle remaining

roasted tomatoes, cut sides up, in peas. Drizzle with remaining roasted tomato

juices and sprinkle with chopped parsley.

 

Per serving (from magazine): 455 cal., 30% (135 cal.) from fat; 25 g protein; 15

g fat (3 g sat.); 60 g carbo (24 g fiber); 106 mg sodium; 3.6 mg chol.

 

Source:

" Sunset Magazine; 08/00; Page 146 "

S(Formatted By):

" Pam Erickson [pam.e] "

Copyright:

" Sunset Publishing Corporation "

Start to Finish Time:

" 1:45 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 482 Calories; 15g Fat (25.5% calories

from fat); 30g Protein; 67g Carbohydrate; 13g Dietary Fiber; 5mg Cholesterol;

384mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : If shelled black-eyed peas are not available, use frozen black-eyed

peas; cook 30 to 35 minutes. If making up to 2 hours ahead, cover loosely and

keep warm in a 200° oven.

 

Nutr. Assoc. : 0 1514 0 0 0 0 20008 20116 2529 3375 3413 3332 2682

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

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[Guest guest]

At 04/12/2002, you wrote:

> fat-skimmed chicken broth or water

 

 

would you all please edit this for me. change it to water???

thank you!

 

pat