Just when spring began to peek through I caught a virus…luckily it is not a terrible one, but the sore throat and running nose motivated me to make a ginger packed dish. “What to make” I wondered scanning my cupboard, oh look, a bag o’ black eyed peas. Internet shows many dish variations for black eyed peas. Finally I decided, go hippy on this, throw in that butternut squash I bought last week, some onions and brown rice – carrots and celery. Leave out the butter and cheese and trust in the power of beans and veggies with the right combination of spices for flavor.
- One butternut squash
- One onion chopped
- 3 cloves of garlic
- Fresh grated ginger root
- Three stalks of celery
- Three or four large carrots
- One cup of brown rice
- One teaspoon cinnamon
- One teaspoon cumin
- One teaspoon cayenne pepper
- Salt and pepper to taste
- One cup of broth (veggie or chicken)
After peeling and cutting my butternut squash I spread the pieces in dishes and drizzled them with oil and a dash or two of salt to draw out the flavor. These broiled on low with a stir here and there for about 30 min (until tender). What a gorgeous smell. For great directions for peeling and slicing a butternut squash: http://www.simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/
These black eyed peas are a southern favorite, and are my favorite flavored bean. I knew I couldn’t go wrong whatever recipe direction I chose. Boil the beans in plenty of water (the water should come at least couple inches above) for two minutes. Then, let them sit off the heat for an hour. Rinse them with cool water and then cook them in water and a some broth for about an hour and a half (or until tender).
I steamed these carrots and celery in some broth and then lifted the lid and browned them with fresh ground ginger. At this point I added a couple dashes of cinnamon and cayenne pepper, a dash of salt and pepper. Oh, and a little cumin.
Let me explain why I broiled and then pan fried the quash with the fully cooked brown rice: flavor and more flavor. By browning the two ingredients and adding my spices, even more of the flavor is drawn out. The ingredients mesh together even better.
I am adding and stirring in ingredients in increments, I have not added the peas yet. I do that last, after the mixture if spiced and seasoned to my liking. Plenty of garlic and ginger, accents of cumin, cinnamon and cayenne. Perfect to compliment the subtle sweetness of the carrot and squash.
After draining the excess water from the peas and salting them a bit I add them to the rest of the mixture in parts. Stir well so the spices can integrate with all of the ingredients. I will be eating this for a few days, which is perfect because I want to work on some other projects and make eating simple. This kind of food makes me feel really healthy and satisfied.