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Ingrediens:

  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)

Directions:

Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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Ingrediens

For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Black-Eyed Peas and Greens Soup
 
January/19/2012

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced sweet bell pepper, red or green
  • 4 to 6 ounces diced ham
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
  • 1 1/2 cups frozen chopped turnip greens or spinach, thawed
  • 2 cans (14.5 ounces each) tomatoes, diced, with juice
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • salt, to taste

Preparation:

Stovetop:
In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.


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