Blackeyedpeacakeswithjalapenosourcream Recipes

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BLACK-EYED PEA CAKES WITH JALAPENO SOUR CREAM



Black-eyed Pea Cakes with Jalapeno Sour Cream image

Interesting twist to black-eyed peas. Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner.

Provided by Lizzie-Babette

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dried black-eyed peas
3 cups water
3/4 cup milk (whole, preferably)
1/2 cup finely-chopped onion
3 tablespoons fresh lime juice
1/2 teaspoon hot pepper sauce
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/3 cup sour cream
1 tablespoon minced seeded jalapeno chile
2 teaspoons vegetable oil (about)
your favorite mild salsa or hot salsa

Steps:

  • Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
  • Drain peas.
  • Put peas and 3 c water in pot over medium low heat.
  • Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
  • Drain peas, reserving 1/3 cup cooking liquid.
  • Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
  • Transfer puree to a large bowl.
  • Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
  • Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
  • Mix in egg.
  • Cover and chill batter 30 minutes.
  • Mix sour cream and jalapeño chilies in small bowl.
  • Let stand 30 minutes.
  • Preheat oven to 250°F.
  • Heat 1/2 t oil in heavy large skillet over medium-low heat.
  • Using 1 1/2 T batter for each cake, spoon batter into skillet.
  • Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
  • Turn cakes over and cook until cooked through.
  • Transfer cakes to baking sheet; keep warm in very low oven.
  • Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
  • To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
  • Top with sour cream mixture and serve.

Nutrition Facts : Calories 249.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 45.1, Sodium 149.3, Carbohydrate 36.8, Fiber 3.8, Sugar 2.8, Protein 11.3

BLACK-EYED PEAS



Black-Eyed Peas image

Provided by Food Network

Categories     side-dish

Time 1h25m

Number Of Ingredients 8

1 pound dried black eyed peas, soaked overnight
1/2 stick (2 ounces) butter or margarine
1 large onion, cut into big cubes
1 large shallot, quartered
3 to 4 cups water
1/4 green bell pepper, cored, seeded and chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

CAJUN BLACK-EYED PEAS



Cajun Black-Eyed Peas image

Try this recipe out for loads of luck on New Years Day. Add a splash of hot pepper sauce for a little bit more kick. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 package (16 ounces) dried black-eyed peas
5 cups water
1 green onion, chopped
3 teaspoons chicken bouillon granules
3 teaspoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon chili powder
1 teaspoon coarsely ground pepper

Steps:

  • Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges

TRADITIONAL BLACK-EYED PEAS



Traditional Black-Eyed Peas image

Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 pound fresh shelled black-eyed peas or 1 one-pound package (2 1/2 cups) dried black-eyed peas
5 whole black peppercorns
1 bay leaf
1 medium onion, peeled and quartered
1 jalapeno pepper, halved
1 ham hock
1 small bunch curly or flat-leaf parsley
4 cloves garlic, peeled
Salt and freshly ground pepper

Steps:

  • Place either fresh or dried black-eyed peas in a colander, and rinse them under cool running water. Transfer to a medium stockpot. Cover with about 2 inches of water. Add the peppercorns, bay leaf, onion, jalapeno pepper, ham hock, parsley (including stems), and garlic. Cover, and bring just below the boiling point over medium-high heat. Uncover, reduce heat to a simmer, and cook just until the peas are tender when bitten, about 45 minutes for dried peas (though cooking time will vary with the age of dried peas). Do not stir the peas while they are cooking because they can break down too much. Add salt and pepper to taste during the last 10 minutes of cooking.
  • The peas will keep in their cooking liquid for about 3 hours at room temperature. Then they may be stored in an airtight container in the refrigerator for 1 to 2 days. Serve black-eyed peas hot, along with their cooking liquid, in individual bowls. If desired, the meat from the ham hock may be shredded and served with the peas, along with the garlic and jalapeno peppers from the pot. Serve with hot skillet cornbread.

JALAPEñO BLACK-EYED PEAS



Jalapeño Black-Eyed Peas image

Categories     Bean     Side     High Fiber     Wheat/Gluten-Free     Kwanzaa     Jalapeño     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1 pound dried black-eyed peas
5 cups beef stock or canned broth
2 medium onions, finely chopped
4 large garlic cloves, minced
3 large jalapeño chilies
2 bay leaves
1 tablespoon Cavender's All Purpose Greek Seasoning*
1 4-ounce jar diced pimientos, drained
*Available in the spice section of many supermarkets.

Steps:

  • Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
  • Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
  • Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

LAVA CAKE



Lava Cake image

The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.

Provided by Nikki Bell

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 30m

Yield 4

Number Of Ingredients 7

½ cup butter, cut into 8 pieces
6 ½ (1 ounce) squares semisweet chocolate, finely chopped
3 eggs, room temperature
⅓ cup white sugar
4 teaspoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
  • Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
  • Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g

BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM



Black-Eyed Pea Cakes with Jalapeño Sour Cream image

Categories     Vegetable     Side     Pea     Jalapeño     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 14

1 cup dried black-eyed peas
3 cups water
3/4 cup whole milk
1/2 cup finely chopped onion
3 tablespoons fresh lime juice
1/2 teaspoon hot pepper sauce
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/3 cup sour cream
1 tablespoon minced seeded jalapeño chilies
2 teaspoons (about) vegetable oil
Purchased medium-hot salsa

Steps:

  • Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
  • Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
  • Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
  • Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
  • Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
  • Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.

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