Asian Black-eyed Peas with Turnip Greens

Here is a variation on a southern classic of black eyes with turnip greens. 

This recipe requires a bit more cooking time than the other recipes I have posted, but it's definitely worth it.

Prep Time: 5-10 minutes

Cook Time: 30-35 minutes

Asian Black-eyed Peas with Turnip Greens on Jasmine Rice

2 cups of frozen black eyed peas

1 cup of Jasmine rice

1-2 TB of Extra Virgin Olive Oil (EVOO)

3 cloves of garlic, minced

2 cups of frozen turnip greens w/ turnips

2-3 TB of Tamari

1 package of Konnyaku* (Japanese yam, can be found in Asian markets), cubed

Place beans in a pot and cover with water. Bring the water to a boil, then lower heat to a simmer and cover. Allow to cook for 30 minutes or until beans are tender.

Pour 1 cup of Jasmine rice into a pot and cover with 1 1/2 cups of water. Cover pot, and place over medium heat, and cook for 20 minutes or until there is no water left in the pot.

In a skillet, heat 1 TB of EVOO. Stir in the minced garlic, and allow to simmer for 1 minute. Place the cubed konnyaku into the skillet and lightly brown. This is just to add some color and flavor to the konnyaku. Add the frozen turnip greens and cook until tender. If the greens begin to stick to the skillet, add the extra TB of EVOO. Next, add the tamari, and continue to stir the dish, ensuring the tamari is evenly distributed. If you want to add more tamari for taste, feel free. Continue to simmer for 2-3 minutes, being sure to keep stirring. 

To plate, place 1/2 cup of Jasmine rice. Top with green mix then the black eyes beans. Sprinkle tamari on top of dish, if you desire, and enjoy!    

*

Picture of Japanese Konnyaku

Spaghetti Squash

This was really fun to make. I've never cooked with Spaghetti squash, so it was a real treat. Very tasty and very filling. And it's really neat that the spaghetti squash acts like spaghetti noodles.


Prep Time: 15 minutes
Cook Time: 35 minutes

1 medium Spaghetti Squash (sliced in half, and be careful when you slice it!)
1 tablespoon Extra Virgin Olive Oil
1/2 block of  pressed* extra firm tofu, cubed
2 cloves of garlic, minced
1 medium onion, sliced
2 carrots, peeled and sliced (Julian)
5 peeled Roman tomatoes, chopped into quarters
4-5 fresh Basil leaves, sliced
1 tablespoon fresh Rosemary, roughly chopped
1 teaspoon sea salt
2 tablespoons roughly chopped black olives.

*pressed tofu- cut half a block of extra firm tofu, and train as much water from the tofu. Wrap it in saran wrap, and place it on a plate, and place a small weight (such as a can, or a medium apple or onion). Leave in the fridge for 3-4 hours (or the longer the better).This will help to draw out more water, and make cooking the tofu easier.


Preheat oven to 350 degrees F. Slice the squash and clean out the seeds that are on top. On a cookie sheet, place the squash halves cut side down. Place in oven for 30-40 minutes or until you can pierce a knife in the squash smoothly. When it is cooked, let it cool enough to handle, and spoon out the insides.

Heat the EVOO over medium heat. Place the tofu in the skillet, and lightly brown. Stir in minced garlic, continually stirring for about 2 minutes. Add the onions and carrots, cooking until tender. Add the tomatoes, and let it simmer for about 5 minutes, stirring occasionally. Next add the basil and rosemary, stirring for about a minute. Add salt, and stir thoroughly.

On a plate, place about 3/4 cup of the spaghetti squash, and top with tomato mix. Garnish with black olives, and a sprig of Basil (optional).

Asian Fiesta

I absolutely love spicy food, the spicier the better. Though it can back fire, lol.

This dish is a spin-off from sauteed peppers that you will usually get with fajitas. I like to change things up a bit, and add in a little Asian flair (I grew up with Japanese, Korean and American cooking). Hopefully you'll enjoy the spicy yet savory veggies, tossed with tofu and spices. :D



Asian Fiesta


Prep Time: about 15 minutes
Cook Time: 30-40 minutes

Ingredients:

1 cup of Jasmine rice (uncooked)
1 1/2 cup of water
1-2 TB Extra Virgin Olive Oil (EVOO)
1/2 block of extra firm tofu cubed
1/2 medium onion sliced
1/2 medium *red bell pepper
1/2 medium *yellow bell pepper
1/2 medium *green bell pepper
3/4 cup or 3 baby bella mushrooms, sliced (1/2 large portabella mushroom sliced)
a splash of hot chili sesame oil (found in Asian/Korean food markets)
1/2 to 1 teaspoon of tamari
Sprinkle of red chili flakes (for a more spicier taste, add Korean red chili flakes)
*You can find an organic pepper mix in the frozen aisle.

Bring 1 1/2 cups water to a boil for rice. Once water has begun to boil, add rice and bring back to a boil. Lower heat to a simmer, and cover for 20 minutes.

In a medium sauce pan, heat EVOO on medium-low to medium heat. Add cubed tofu to the pan, browning on both sides. Add onion, red pepper, yellow pepper, and green pepper, stirring occasionally. Once the onions have started to turn translucent, add mushrooms. Continue cooking and stirring for about 3-4 minutes. Add the hot chili sesame oil (a little goes a long way), stirring to make sure all the veggies and tofu are covered. Allow veggies and tofu to simmer for about 1 minute. Add the tamari, stirring to ensure all ingredients are covered. Finally add the red chili flakes, stirring for about 1 minute.

Plate 1/2 cup of rice and top with the cooked veggies and tofu. Add an extra dash of tarami for taste, if needed.