Recipe - Asbourne Gingerbread

1 pack (16oz) dried blackeyed
peas
Water
1 One half tablespoon Oil
1 Onion; chopped
1 teaspoon Cayenne pepper
One half teaspoon Curry powder
One half teaspoon Seasoned salt
Salt
1 lg Tomato; cut or sliced up
1 cn (6oz) tomato paste
1 cn (15oz) boned and skinned
salmon
2 pack (10oz) frozen chopped
spinach; thawed and drained

Re the request for a blackeyed pea recipe, this one was in the Los Angeles
Times holiday section today. I haven't tried it, but it sounded good. It
doesn't have any meat, but it does have fish. For this reason, it might be
more "nonbeaneater friendly."

Soak blackeyed peas in water to cover overnight. Drain. Add water to
cover, bring to boil, reduce heat and simmer 30 minutes. Drain and reserve
cooking liquid. Set aside.

Pour oil in large pot. Add onion, cayenne, curry powder, seasoned salt and
salt to taste and cook over mediumhigh heat until onion begins to brown, 5
to 7 minutes. Add tomato slices and cook 3 minutes. Stir in tomato paste.
Stir in One half cup water and simmer 5 minutes. Add salmon, including juice,
and break into bitesize pieces with back of wooden spoon. Simmer 3
minutes.

Add blackeyed peas and reserved cooking liquid and water if necessary to
make 4 to 5 cups. Simmer 5 minutes. Add spinach and cook 20 minutes. Add
more reserved cooking water if needed to keep stew moist but not soupy.
Season with salt to taste. Serve over rice.

8 servings. Each serving without rice: 357 cal; 307 mg sodium; 26 mg
cholesterol; 8 g fat; 43 g carbohydrates; 31 g protein; 3.71 g fiber; 20%
CFF.

Maybe I'll try cooking it for New Years. Who can say no to good luck?

Posted to Digest eatlf.v097.n323 by bgaerlan@ucla.edu (Barbara Gaerlan) on
Dec 21, 1997