Bacon-wrapped Black Eyed Pea Patties

This recipe is taken from nourishedkitchen.com (slightly adapted).
I made a double batch and the leftovers keep well and reheat well. Next time I am going to make extra patties and store them in the freezer for a rainy day. Each one is just right for a single dinner serving and would be great next to a salad or sweet corn.






Serves 6:
1/2 lb black eyed peas, soaked
1 sweet potato (or an equal amount of carrot), 1/4 inch dice
1/2 t salt
2 T arrowroot powder (or 4 T flour, or 2 T cornstarch)
1 onion, finely chopped
2 c chopped collard greens (any leafy greens will do)
1/2 t paprika
1/4 t cayenne
6 slices bacon

1. Boil peas until tender and drain. Roast sweet potato at 425F for 30 min.
2. In cast iron pan saute onion in oil or lard until translucent. Add greens and cook until tender.
3. Mash peas, greens, onion, arrowroot, and seasoning in a bowl. Fold in sweet potato. Form into 6 patties and wrap in bacon.
4. In cast iron pan, fry the patties for 5 minutes on each side, or until the center of each patty is hot.

Sourdough!

There are many ideas and methods out there, but here's what I did, with great results. This bread has a crispity crust and big air pockets inside.

In a very large, 4 qt bowl (you'll have 3 qt of starter in the end), mix 2c rye flour with 2c filtered water. Then cover the bowl with a thin towel and a rubber band to secure. Leave it at room temperature.

The next day, and every day thereafter, for a total of seven days, whisk in 1c rye and 2/3c-1c water (enough to keep it runny). The starter is then ready for use and whatever you do not use right away can be stored in the refrigerator.

For the bread pictured (1 loaf), use:
1c starter
3 1/2c unbleached flour
3/4 c water
2 t salt

1. Mix the ingredients together to form a wet shaggy dough. Cover with plastic wrap and leave for 12hr.

2. Scoop and fold the dough in over itself a couple of times and let rise 4hr more.

3. Flour hands and gently shape dough into loaf and place on a baking sheet that is dusted with cornmeal. Cover and let rise 2hr more.

4. Preheat oven to 450F and set kettle on stove for boiling water. Place cast iron pan on bottom rack and set rack for bread in the middle of oven.

5. When oven is hot, place bread in, pour hot water in cast iron pan (without giving yourself a steam burn) and shut the door. Turn oven down to 325F and bake for about 1 hr.

Asian Beef with Carrot Salad

Here's another hit from Nigella (adapted slightly). She and I are on a roll.



serves 6:
2 onion, quartered
1x2" piece of ginger, sliced
4 garlic cloves, peeled
2 t coriander seeds
1 c red wine
1/4 c soy sauce
1/4 c brown sugar
2 qt beef broth
1/4 c rice wine vinegar
2 cinnamon stick
2 star anise
8 lb beef shank, on bone

(for carrot salad: 2 carrot (shredded), juice of 1 lime, 1 T fish sauce, lots of cilantro)

1. Preheat oven to 300F. In mortar and pestle or food processor, grind garlic, ginger, and coriander. With a little oil and the onions, add to pot over medium heat. Cook for about 10 minutes.

2. Pour in wine, soy sauce, sugar, broth, and vinegar. Bring to boil and add cinnamon and anise. Add beef and bring back to a boil. Put lid on and into oven for 4 hours or more.

3. When beef is tender, take it out of pan and keep warm in oven.Vigorously boil sauce until reduced by half. Pour sauce over beef and serve with white rice and carrot salad.

Sprouted Barley Casserole

I sprouted something! Apparently, grains and seeds contains little nutrition before sprouting, but through the magic of germination, nutrients like vitamin C, several B vitamins, and carotene suddenly appear. And that's just the beginning. The benefits of sprouted grains, seeds, and nuts seem to be endless.

But the important thing is that it was delicious, little labor was involved, and . . .  I did it! This is how I felt when I made sauerkraut for the first time. Now sauerkraut is old hat. And soon sprouting things will be old hat, too. And hopefully my body and the bodies of my family will thank me.

Serves 4:
2 cups barley
3 cups chicken stock
1 t salt
fresh herbs (I used sage, thyme, and rosemary-a couple sprigs of each)
1-2 apples, small dice
1-2 cup mustard greens, blanched, chopped

1. Start to sprout the barley 3 or 4 days before you want to eat this casserole. Put grain in a bowl and cover with filtered water and soak overnight. In the morning, drain and rinse barley. Spread wet grain out on a platter. Rinse grain and return to platter at least twice a day. Stop rinsing when sprouts have reached 1/4 inch. Sprouts can be refrigerated at this point until you are ready to use them.

2. Preheat oven to 250F. In a dutch oven, on the stove, bring sprouted barley and stock to boil, and skim foam. Add herbs and continue to boil until the liquid has reached the level of the barley. Transfer to oven and bake for at least 6 hours or until grain is tender. When the barley is almost done to your liking add apple and greens, and continue to bake for 30 minutes more.