Monday, January 20, 2014

Meatless Monday

In reality, most days are meatless around here. However, in the hope of reducing the number of cookbooks I own, I have been reading through my vegetarian cookbooks. We have one complication with being predominantly vegetarian, and that is that we don't eat soy either, so I have to be a little more choosey when coming up with meatless dishes as tofu and its affiliates are not an option for us.

I found this recipe yesterday in my cookbook called Vegetarians in the Fast Lane by Carla L. Henry and Travis J. Henry (See my review here). It sounds good, so I thought we would try it. We love beans. I make most of my beans from scratch, but I do usually have a few different varieties of canned beans in the house for those more hurried days.

Creole Black-Eyed Peas and Vegetables

1 lb (450g) fresh green beans, stem ends trimmed*
2 medium white turnips, peeled and cut in large chunks
2 Tbsp butter (I used olive oil)
1 medium onion chopped
1 can (14oz) stewed tomatoes (I used tomatoes from my freezer)
1 tsp thyme
1/2 tsp salt
1 can (16 oz) black-eyed peas

In a 4 to 5 qt pan, cover green beans and turnips with water and bring to a boil. Reduce heat, cover and simmer about 18 minutes.

While vegetables are cooking, melt the butter in a large skillet, add the onion, and saute 5-6 minutes, stirring frequently. Add the tomatoes, thyme, and salt. Stir to break up the tomatoes and mix the ingredients. Stir in the black-eyed peas.

Drain the cooked green beans and turnips and add to the skillet. Stir a few times, cover, and cook about 15 minutes over low heat. 

Serves 6

*to speed up the preparation time, substitute 1 large package (1 lb) frozen green beans.

The recommendation at the beginning of the recipe said to "add a slice of cornbread and you have a real 'down home' meal."

So I include my recipe for our absolute favorite cornbread. Healthy it is not, but delicious it is!

Mexican Cornbread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15oz) can cream-style corn
1/2 (4 oz) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt

Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, and cheeses.

In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated over for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

Bon appetite!


  1. Nice to see I'm not the only one trying to weed out the excessive number of recipes and cook books (or in my case, magazines, though likely I'll get to the cookbooks eventually). Cornbread has always been a favorite around here, but I've banned myself from collecting any new recipes until I get things under control here. I posted a couple of crock pot chicken ones that on my page, that are likely good, but I'm weeding them out. I hope your progress goes more quickly than mine has.

  2. Love cornbread, but we can't get cornmeal here. I'll tuck this recipe away for later!


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