Black Eyed Pea Loaf With Creole Sauce Recipes

BLACK EYED PEA LOAF WITH CREOLE SAUCE

Steps:

• Black Eyed Pea Loaf:.
• Cook peas with ham, Tabasco, and water.
• Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
• Drain, reserve 1 cup liquid.
• Combine peas, 1 cup liquid and remaining ingredients.
• Stir well until well blended.
• Spoon mixture into a greased 9x5x3-inch loaf pan.
• Bake at 350° for 45 minutes or until firm.
• Cool in pan 10 minutes.
• Serve with Creole Sauce.
• Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
• Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
• Dissolve cornstarch in water, stirring until well blended.
• Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
• Yield 2 cups.

LOW FAT CREOLE STYLE BLACK EYED PEAS

Steps:

• HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
• Then DRAIN whatever water remains and allow peas to sit uncovered.
• In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
• ADD cooked black-eyed peas.
• COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
• ENJOY!
• NOTE: Is well worth the time to make and freezes WELL!
• NOTE: Remove Bay leaves before serving.
• NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
• NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.

BLACK-EYED PEAS LOAF

Steps:

• Preheat oven to 350° F and Grease a 9-inch loaf pan.
• In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
• Add the curry powder and cook, stirring, for about 2 minutes longer.
• Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
• Put the black-eyed pea mixture into the prepared loaf pan.
• Bake for 45 minutes.
• Cool, serve and enjoy!

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

CREOLE BLACK EYED PEAS

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.