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Black Eyed Peas

Black Eyed Peas

Course: Soup
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 12
Calories: 299 kcal
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Ingredients

  • 1 lb dried black-eyed peas sorted
  • 8 cups water
  • 4 cups water
  • 1 tbsp plus 1 tsp salt divided
  • 3 cloves garlic large, halved
  • 2 bay leaves place in cheesecloth and tie
  • 2 carrots peeled and large diced
  • 2 onions medium, large diced
  • 2 ribs celery diced
  • 1/2 cup bacon drippings or lard
  • 2 smoked ham hocks or meaty ham bone
  • 1/2 tsp black pepper finely ground

Instructions

  1. Day before serving, place dry beans on counter and sort to remove any stones.
  2. In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight.
  3. Drain beans and place back in stock pot with 4 cups fresh water. Set aside.
  4. In a separate pan, sauté the onions, carrots and celery on medium low in bacon grease for about 15 minutes until soft. Add to the pot of beans along with the garlic, bay leaves and ham hocks. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and place back in the pot. Remove and discard the bay leaves. Season with pepper and remaining teaspoon of salt.
  5. Serve with hot sauce and freshly baked cornbread.

Recipe Notes

Created by Mary Merola for use in the Function Junction Culinary Studio

Nutrition Facts
Black Eyed Peas
Amount Per Serving
Calories 299 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 677mg 28%
Potassium 562mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 15g 30%
Vitamin A 34.3%
Vitamin C 3.3%
Calcium 6.2%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread

Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 154 kcal
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Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal stone ground
  • 1/4 cup parmesan cheese freshly grated
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg beaten
  • 1 cup buttermilk
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 2 tbsp yellow onion chopped

Instructions

  1. Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking dish.
  2. In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
  3. In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This allows the ingredients to activate.
  4. Pour the batter into the hot skillet and bake for about 25 minutes, or until a tester inserted in the middle comes out clean.
  5. Cut into wedges and serve warm with honey and butter.

Recipe Notes

Modified from A Well-Seasoned Kitchen by Sally Clayton and Lee Clayton Roper for use in the Function Junction Culinary Studio

Nutrition Facts
Parmesan Buttermilk Cornbread
Amount Per Serving
Calories 154 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 307mg 13%
Potassium 127mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 1.4%
Vitamin C 0.1%
Calcium 6.9%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Course: Side Dish
Servings: 6 servings
Calories: 54 kcal
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Ingredients

  • 2 Tomatoes
  • 2 tsp Olive Oil
  • 1/2 c Shredded Parmesan
  • 1/2 tsp Basil
  • Salt and Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Garlic Powder

Instructions

  1. Preheat oven to 450° F.
  2. Slice tomatoes about ¼” thick horizontally and place on a paper towel to dry.
  3. Place tomatoes cut side-up on a baking sheet.
  4. Drizzle with olive oil.
  5. Sprinkle with salt & pepper.
  6. Sprinkle with chopped herb or seasoning of your choosing. (ex. Basil, oregano, garlic powder are some ideas.)
  7. Top each tomato slice with approx. 1 tbsp of Shredded Parmesan
  8. Bake about 15 minutes.
  9. Remove from the oven. Let cool slightly before serving.

Recipe Notes

Adapted from EatingWell.com

Nutrition Facts
Baked Parmesan Tomatoes
Amount Per Serving
Calories 54 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 135mg 6%
Potassium 104mg 3%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 3g 6%
Vitamin A 8.1%
Vitamin C 6.8%
Calcium 10.3%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Candied Carrots

Candied Carrots

Candied Carrots

Candied Carrots

Course: Side Dish
Servings: 8 servings
Calories: 123 kcal
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Ingredients

  • 2 lbs Carrots
  • 1/4 cup Butter
  • 1/4 cup Brown Sugar
  • Salt and pepper to taste

Instructions

  1. Peel and cut carrots to desired size.
  2. Melt butter in saute pan, add brown sugar and carrots.
  3. Cover and cook, stirring occasionally, until fork tender and brown sugar has thickened.
  4. Add salt and pepper to taste.
  5. Garnish with parsley if desired.
  6. Serve warm.

Recipe Notes

Recipe by Martin Leon

Nutrition Facts
Candied Carrots
Amount Per Serving
Calories 123 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 130mg 5%
Potassium 372mg 11%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 1g 2%
Vitamin A 382.4%
Vitamin C 8.1%
Calcium 4.5%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Classic Middle Eastern Hummus

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus

Course: Appetizer
Cuisine: Mediterranean
Servings: 8 servings
Calories: 138 kcal
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Ingredients

  • 3 cloves garlic
  • 16 oz canned chickpeas drained, liquid reserved
  • 1 tsp sea salt
  • 2 tbsp sesame tahini paste
  • 1 lemon juiced (be sure to remove seeds)
  • 1/4 c olive oil
  • 2 tbsp liquid from the chickpeas
  • 1/4 tsp Tabasco or other favorite hot sauce optional
  • 1/4 c minced flat parsley

Instructions

  1. Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.
  2. Blend the tahini to mix the oil and solid paste.
  3. Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until the hummus is coarsely pureed.
  4. Slowly pour in the olive oil while the processor is running.
  5. Check texture and add the liquid from the chick peas. Process to form a smooth consistency.
  6. Add Tabasco and taste for seasoning.
  7. Garnish with parsley.
  8. Serve chilled or at room temperature.

Recipe Notes

Recipe by Mary C. Merola May 1992

Nutrition Facts
Classic Middle Eastern Hummus
Amount Per Serving
Calories 138 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 455mg 19%
Potassium 132mg 4%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 0g
Protein 3g 6%
Vitamin A 3.3%
Vitamin C 12.4%
Calcium 3.3%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Fresh Spring Rolls

Fresh Spring Rolls

Fresh Spring Rolls

Fresh Spring Rolls

Course: Appetizer
Servings: 8 servings
Calories: 137 kcal
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Ingredients

  • 4 ounces uncooked rice vermicelli
  • 8 rice wrappers 8.5 inch diameter
  • 8 large cooked shrimp - peeled deveined and halved, lengthwise
  • 2 cloves garlic - peeled and smashed optional
  • 1 tbsp peanut oil
  • 1 cucumber julienne cut including peel
  • 1 small carrot peeled, julienne cut
  • 4 tsp Thai basil chopped fresh
  • 4 tsp mint leaves chopped fresh
  • 4 tsp cilantro chopped fresh
  • 3 leaves lettuce chiffonade cut

Instructions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes (follow directions on the package) and drain. Rinse with cold water and place in bowl.
  2. Saute shrimp in peanut oil and garlic (optional). Do not overcook.
  3. Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a second to soften. Let each wrapper drip and lay it flat on a cutting board. In a row across the center of each wrapper, place 2 shrimp halves, a small handful (about 2 TBSP) of vermicelli, about a 1/2 teaspoon each of Thai basil, mint, cilantro, about 5 strips of julienne cucumber and 5 strips of carrot, and about 2 TBSP lettuce, leaving about 2 inches uncovered on each side. Fold short sides inward, then tightly roll each wrapper, beginning at the end with the lettuce. Repeat.
  4. Serve spring rolls at room temperature with peanut sauce. May be covered with moist paper towels for up to 1 hour prior to serving. If refrigerated, wrappers tend to become hard and tough.
Nutrition Facts
Fresh Spring Rolls
Amount Per Serving
Calories 137 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 16mg 5%
Sodium 187mg 8%
Potassium 95mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 0g
Protein 3g 6%
Vitamin A 26.3%
Vitamin C 2.6%
Calcium 2.9%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa

Calories: 1162 kcal
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Ingredients

  • 3 cloves garlic
  • 16 oz canned chickpeas drained, liquid reserved
  • 1 tsp sea salt
  • 2 tbsp sesame tahini paste
  • 1 lemon juiced juiced
  • 1/3 cup chopped sun dried tomato in oil
  • 1/4 cup olive oil
  • 2 tbsp liquid from the chickpeas
  • 1 tsp Harissa
  • 1/4 cup minced flat parsley

Instructions

  1. Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.
  2. Blend the tahini to mix the oil and solid paste.
  3. Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until hummus is coarsely pureed.
  4. Finely chop the sun dried tomato. Add to the mixture in food processor with its oil.
  5. Slowly pour in the olive oil while the processor is running.
  6. Check texture and add the liquid from the chick peas and process to form a smooth consistency.
  7. Add Harissa. Taste and adjust for seasoning.
  8. Garnish with parsley.
  9. Serve chilled or at room temperature.

Recipe Notes

Note- Harissa is a North African hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, other hot chili peppers, spices and herbs such as garlic paste and coriander seed. Harissa can be found at Mediterranean specialty food shops. Recipe by Mary C. Merola August 2005

Nutrition Facts
Hummus with Sun Dried Tomato and Harissa
Amount Per Serving
Calories 1162 Calories from Fat 756
% Daily Value*
Total Fat 84g 129%
Saturated Fat 11g 55%
Cholesterol 0mg 0%
Sodium 3772mg 157%
Potassium 1483mg 42%
Total Carbohydrates 83g 28%
Dietary Fiber 24g 96%
Sugars 1g
Protein 30g 60%
Vitamin A 36.1%
Vitamin C 88.4%
Calcium 25.5%
Iron 50.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Course: Side Dish
Servings: 8 servings
Calories: 91 kcal
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Ingredients

  • 2 lb baby Bella or white mushrooms
  • 2 tbsp butter unsalted
  • 4 shallots diced small
  • ½ tsp salt
  • ½ tsp black pepper fresh coarse
  • ¼ tsp nutmeg fresh grated
  • ¼ cup white wine
  • ¼ cup heavy cream

Instructions

  1. Remove ends and slice mushrooms in ¼ inch slices, including stems.
  2. In a large 11in sauté pan, dry sauté mushrooms for about 5 minutes, add salt and continue to sauté for another 5 minutes or until liquid evaporates.
  3. Remove mushrooms from pan and melt butter. Add shallots and sauté until soft and lightly caramelized.
  4. Add wine to shallots in pan to deglaze the pan.
  5. Return mushrooms to pan, add pepper and nutmeg. Slowly add cream and stir to incorporate all ingredients.
  6. Serve immediately.
Nutrition Facts
Mary’s Marvelous Mushrooms
Amount Per Serving
Calories 91 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 182mg 8%
Potassium 560mg 16%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 4%
Vitamin C 1.2%
Calcium 3%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
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One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese

Course: Appetizer
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Ingredients

Ingredients:

  • Fresh Mozzarella in 1/2 inch cubes, or Fresh Mozzarella pearls
  • Cherry Tomatoes halved if big, whole if small
  • Fresh Basil Leaves

Marinade for Fresh Mozzarella Cheese:

  • 3 tbsp Olive Oil
  • 1 tbsp White Balsamic Vinegar
  • Salt and fresh ground pepper to taste

Instructions

  1. Combine all marinade ingredients. Add the cubed fresh mozzarella, or mozzarella pearls to the marinade and let sit at room temperature for about an hour, or for 2 or more hours in the refrigerator.
  2. Thread the toothpick. Start with a basil leaf, a cherry tomato, a piece of the marinated fresh mozzarella, and another cherry tomato. Trim a little flat surface on the last cherry tomato before threading it on the toothpick if you would like your appetizers to stand up on the plate.

Recipe Notes

Eileen Usovicz, September 2015

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One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad

Course: Appetizer

Image shown with tomatoes

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Ingredients

Ingredients:

  • Feta Cheese cut into 1/2 inch cubes
  • English Cucumber unpeeled, cut in ½ slices, then each slice quartered into triangles
  • Pitted Olives large, green or black, cut in half
  • Mint Leaves

Marinade for Feta Cheese:

  • 3 tbsp Orange Juice
  • 2 tsp Orange Zest
  • 2 tsp Fennel Seeds
  • Fresh Ground Pepper to taste

Instructions

  1. Combine all marinade ingredients. Add the cubed feta cheese to the marinade and let it sit at room temperature for about and hour, or for 2 or more hours in the refrigerator.
  2. Thread the toothpick. Start with a mint leaf, a triangle of English cucumber, half an olive, and finally, a marinated feta cube. Do not press too firmly into, or all the way through, the feta cube, as you do not want to cause it to crumble. Think of it as pressing a pin into a corkboard, just enough to hold the toothpick to the feta. The feta block will be the base upon which the toothpick stands up on the plate.

Recipe Notes

Adapted from, and inspired by, Ellie Krieger, The Food You Crave Adaptation by Eileen Usovicz September, 2015

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