Skip to main content

PoFolks Stew


Still wanting a soup/stew/stoup with cool weather and having fresh chard in abundance Harissa Stewed Black Eyed Peas with Okra and Collard Greens was made.  Learning from the Mexican Black Bean with Carrot disaster last week, black eye peas were cooked earlier in the day in a simple pollo de tomate stock and then used as instructed in the recipe.  Results were ten fold better than the black bean mush.

Modifications Made:
White onions were softened in bacon grease, garlic and tomatoes were added and allowed to cook until tomatoes softened and juice evaporated.  Frozen okra, fresh collard greens, cook peas, and two cups of chicken stock were added to pot.  Tomato paste, harissa, and cinnamon were omitted.  Seasoned with Tony Chachere's, mixture was cooked until greens were soft.

Rice was cooked on the side and added directly before serving to retain its texture and color.

Scaled for Likability: Great
Okra gumbo, black eyes peas and cornbread, collards with tomatoes and onion.  All southern staple side dishes combined into one hearty soul filling meal.  A dash of Tabasco sauce and dinner was a hit.  This meal will definitely be added to the T&T collection with one change.  Tomatoes will be cooked at the same time the onion to ensure they are softer in texture and chicken stock will be replaced with pollo do tomate instead.

Labels:

Popular posts from this blog

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add po...
Read more

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...
Read more

Cold Corn Bean Salsa

  Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added.  Petite diced tomatoes were reduced by half.  Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice.  Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not.  Good it was however.  It was too much for chips by themselves but was great served over a soft beef taco.  
Read more