On one of the days in my rotation, the best source of some kind of protein is black eyed peas. I spent a couple of months wondering, "What the heck do you do with black eyed peas?"
I got some ideas from my Mark Bittman cookbook, and then I just started throwing stuff together.
Black Eyed Peas
1/2 onion, chopped
2 cloves garlic, minced
2-3 tbs olive oil
1 can black eyed peas
1 tbs paprika
1 tsp salt
2 handfuls of spinach
How I do it:
In a saute pan, heat the olive oil over medium heat. Add the onions and garlic and cook until they are translucent. Add the paprika and stir it in. Drain and rinse the black eyed peas and add them to the pan. Cook until they are heated. Then add the handfuls of spinach and cover the pan. Cook only for 2-3 minutes until the spinach is wilted.
This can be eaten alone, over a grain like rice, or over a chopped salad.
My favorite condiment in the world is salsa. I would happily put salsa on everything.
And so I decided on Friday night to make salsa. This picture is of my first version. I just made it with the stuff I had in the fridge. Then when I was grocery shopping I realized a couple of the things that would give it a little more color and pizazz. Because really, you might as well eat with pizazz.
tomatoes -- half a box of cherry tomatoes or 2-3 roma tomatoes. Try to get some with some flavor.
1/4 red onion
1/4 green pepper
1 clove garlic
the juice from 1/2 lime
small bunch of parsley or cilantro
1 tbs olive oil
How I did it:
I chopped everything up in a small dice, as small as I could manage. I put it all in a bowl, squeeze the lime juice over it, added the salt and olive oil and then stirred it.
I let it sit in the fridge for a little while and it tasted even better.
I started feeling like I needed to eat more raw vegetables. I know it probably sounds completely ridiculous to say that I need to eat more vegetables, because that's practically all I eat. But it is almost, sort of, trying hard to become spring -- although here in the middle, we keep suffering setbacks to spring that always come in the form of snow -- and I have been feeling like the winter food I have been eating wasn't cutting it anymore.
So I started an experiment.
I read an article in the newspaper about how wonderful chopped salads are. Rather than large chunks of lettuce and other goodies, everything is chopped up really fine. According to the author this is absolutely the best.
So I went and bought all the types of greens I can eat -- romaine lettuce, iceberg lettuce, spinach, and kale. I got out my biggest bowl, and chopped everything up really small. I tossed the bowl in the bottom drawer of my fridge, and hoped that would keep everything inside pretty fresh.
It did. I ate this salad all week long.
Sometimes I dressed the salad with olive oil and lemon juice. A lot of the time I just poured/placed whatever I was having for lunch -- the heavy winter food -- on top. It was great with the black eyed peas, the lentils, and even the navy bean and rice soup.