Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

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Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. 

 

Grain Bowls . . . a Building Blueprint

Grain bowls are a healthy meal alternative, a way to offer variety and to even use up leftovers. During a recent show on Food Network’s Kitchen, a visiting chef mentioned she prepared a variety of ingredients ahead of time, and then let her family create their own “custom-made-bowls.”  Since then, I’ve followed her lead. There are so many things to use, so this is just a general . . .

Grain Bowl Building Blueprint

Grains: rice, quiona, farro . . . 

Produce: asparagus, broccoli, green beans. sweet potatoes, onions or scallions, spinach leaves, lettuce, kale, thinly sliced cabbage, carrots, cucumbers, radishes, red peppers, tomatoes, avocado, mushrooms . . .

Protein: salmon, chicken, turkey, hard-cooked eggs, beans or lentils, nuts . . .

Salad Dressing: Mom's Celery Seed Dressing: Mom's Celery Seed Dressing, "Shake & Serve" Dressing, Sunflower Oil Dressing . . . 

Above: Offerings for a recent Grain Bowl included: spinach leaves, lightly steamed asparagus, hard cooked eggs, baked salmon, chopped tomatoes, sliced carrots, roasted sweet potatoes, cooked faro and basmati rice with dressing choices that  Mom's Celery Seed dressing and a commercial product. 

Other themed grain bowls on this site include:

Cuban Rice Bowls

Mexican Rice & Bean Bowls

Amish Mexico-Style Haystacks

Creamy Rice Pudding

It's back to the basics with this old fashioned recipes that combines cooked rice with milk, sugar and flavorings on the stovetop. An egg boosts the protein content and helps thicken the pudding. Raisins, cinnamon, nutmeg and the toasted almond topping are all optional.

Note: Raisins are added near the end of cooking period after pudding has thickened. If added to early, their acidity could cause the milk to curdle.  

Old Fashioned Creamy Rice Pudding   4 servings

1 1/2 cups cooked rice (I used basmati)

2 cups whole milk, divided or more as needed to make a creamy pudding 

1/4 teaspoon salt

1/2 cup raisins

1 egg, beaten

1/4 cup granulated sugar

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon + more for topping individual desserts

Pinch of nutmeg

1 tablespoon butter

1/2 teaspoon vanilla

Toasted almond slices (toast in 350° oven for about 5 minutes)

1. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. 
   
2. Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with  raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. 
   
   
   
3. Remove saucepan from heat; stir butter and vanilla into the pudding.
4. Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.
   

Recipe without photos . . .

Old Fashioned Creamy Rice Pudding   4 servings

1 1/2 cups cooked rice (I used basmati)

2 cups whole milk, divided or more as needed to make a creamy pudding 

1/4 teaspoon salt

1/2 cup raisins

1 egg, beaten

1/4 cup granulated sugar

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon + more for topping individual desserts

Pinch of nutmeg

1 tablespoon butter

1/2 teaspoon vanilla

Toasted almond slices (toast in 350° oven for about 5 minutes)

1. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Add a little more milk if pudding becomes too thick. 
2. Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with  raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. 
3. Remove saucepan from heat; stir butter and vanilla into the pudding.
4. Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.

Basmati Rice & Cranberry-Almond Pilaf

Basmati rice is our new favorite – long-grained and delicate with a light nutty flavor, & it cooks quickly! We flavored this recipe with cranberries and toasted almonds . . . but think it would be yummy with frozen peas and diced carrots. So many possibilities!

Basmati Rice & Cranberry-Almond Pilaf   6 servings

3 tablespoons butter or olive oil

1/4 cup sliced almonds  

1/2 onion, finely chopped 

1 1/2 cups basmati rice 

1 cup chicken broth 

1 1/2 cups water or more as needed

Kosher salt and freshly ground black pepper
1/2 cup dried cranberries
2 tablespoons finely chopped fresh parsley 

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
2. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
   
3. Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add the rice and cook, stirring, until well coated, about 1 minute.
5. Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
6. Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
   
7. Take off the heat and let stand, covered, for 5 minutes.
8. Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.
   

 Recipe without photos . . .

Basmati Rice & Cranberry-Almond Pilaf   6 servings

3 tablespoons butter or olive oil

1/4 cup sliced almonds  

1/2 onion, finely chopped 

1 1/2 cups basmati rice  

1 cup chicken broth 

1 1/2 cups water or more as needed

Kosher salt and freshly ground black pepper

1/2 cup dried cranberries  

2 tablespoons finely chopped fresh parsley 

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
2. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
3. Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add the rice and cook, stirring, until well coated, about 1 minute.
5. Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
6. Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
7. Take off the heat and let stand, covered, for 5 minutes.
8. Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.

Cilantro Lime Rice -- full of flavor!

Instead of just plain rice, I made this to use in our Amish Mexican-style Haystacks. Definitely gave it a flavor boost!

I'd also serve it with chicken, steak, shrimp, maybe even with Asian food.

Cilantro Lime Rice    6 servings

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
   
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
   
   
   
   
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Recipe without photos . . .

Cilantro Lime Rice    6 servings 

2 tablespoons olive oil

1 1/2 cups basmati long grain brown or white rice

1 clove garlic, minced

2 1/4 cups chicken broth or water

1 teaspoon kosher salt

Zest of one lime

3 tablespoons fresh lime juice

1 cup lightly packed chopped cilantro, leaves and tender stems

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
2. Add the garlic and cook a minute more.
3. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
4. Cook rice undisturbed according to package directions (usually about 40 to 50 minutes for brown and about 20 minutes for white); remove from heat and let sit for 10 minutes.
5. Fluff the rice with a fork.
6. Right before serving: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Ham & Okra Soup w/ end-of-summer garden veggies

It's the end of summer so this is soup contains a little of this and that! From the garden: okra, onions, green peppers, carrots, potatoes, even a small yellow squash. Other ingredients I had on hand included ham, olive oil, celery, brown basmati rice, seasonings and homemade pork stock. The whole idea is to utilize what is available to create a favorable soup that appeals to your family. 

Ham & Okra Soup w/ end-of-summer garden veggies

About 2 tablespoons olive oil
About 1 cup (more or less) of cubed ham
1 small to medium onion, finely chopped
2 medium green peppers, finely chopped
1 stack celery, finely chopped
1 carrot, diced
1/2 cup brown basmati rice (any variety of rice should work)
1 yellow squash, finely chopped
1 potato, cubed
About 3 cups+ pork stock (chicken stock could be used)
5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
1 cup+ sliced okra
1/2 to 1 teaspoon smoked paprika (or use regular paprika)
1/4 teaspoon dry mustard
A sprinkling of dried red pepper flakes
Kosher salt and coarse black pepper to taste

1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   
2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   
3. Stir in rice.
   
4. Add squash, potatoes and stock.
   
5. Add tomatoes, okra and seasonings.
   
6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes. And, then enjoy . . .
   
   
   
   Recipe without photos . . .
   Ham & Okra Soup w/ end-of-summer garden veggies
   About 2 tablespoons olive oil
   About 1 cup (more or less) of cubed ham
   1 small to medium onion, finely chopped
   2 medium green peppers, finely chopped
   1 stack celery, finely chopped
   1 carrot, diced
   1/2 cup brown basmati rice (any variety of rice should work)
   1 yellow squash, finely chopped
   1 potato, cubed
   About 3 cups+ pork stock (chicken broth could be used)
   5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
   1 cup+ sliced okra
   1/2 to 1 teaspoon smoked paprika (or use regular paprika)
   1/4 teaspoon dry mustard
   A sprinkling of dried red pepper flakes
   Kosher salt and coarse black pepper to taste
   
   
   1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   3. Stir in rice.
   4. Add squash, potatoes and stock.
   5. Add tomatoes, okra and seasonings.
   6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes.

Chickpea Stew made with coconut milk

Although we frequent a couple of Indian restaurants, I am only in the experimental stages of cooking dishes from India. This recipe is similar to a dish that we've eaten at Monsoon Grill in Topeka KS so I thought I'd give it a try. Our verdict: Delicious, easy to prepare and uses mostly familiar ingredients. A meatless main dish that is satisfying and filling.

Chickpea Stew made with coconut milk      2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
   
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
   
4. Pour in the lemon juice and  broth.
   
5. Stir in the chickpeas and coconut milk.
   
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat about 10 minutes or until broth is partly reduced and slightly thickened. 
   
9. Serve over cooked rice and garnish with fresh cilantro if desired.
   

Recipe without photos . . .

Chickpea Stew made with coconut milk     2 to 3 servings

2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
4. Pour in the lemon juice and  broth.
5. Stir in the chickpeas and coconut milk.
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat until broth is partly reduced and slightly thickened. 
9. Serve over cooked rice and garnish with fresh cilantro if desired.

Lime Cilantro Rice -- a refreshing side dish!

Although you can use any kind of long-grain rice in this recipe, basmati is light and fluffy with a  fragrant aroma and a slightly nutty taste. It combines with the lime and cilantro to create a refreshing side dish!
Pair it with Mexican food or we found it to be a wonderful accompaniment to roasted chicken.


Lime Cilantro Rice   About 4 servings
Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro

1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
   
2. Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn. 
   
3. Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end. 
4. Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
   
5. Just before serving, add remaining lime juice and chopped cilantro.

Recipe without photos . . .
Lime Cilantro Rice   About 4 servings

Drizzle of canola oil (less than 1 tablespoon)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup basmati (long-grain) rice
1/2 teaspoon kosher salt
2+ cups chicken broth
Juice and zest of 1 lime
Chopped fresh cilantro

1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for about 4 or 5 minutes, adding the garlic about half way through the cooking time.
2. Reduce heat to low and add the rice and salt. Cook over low heat for about 3 minutes, stirring constantly so rice doesn't burn. 
3. Add about 1 1/2 cups of the broth, the zest of the lime and most of the juice, reserving a squeeze of two of the juice to use at the end. 
4. Bring to a boil. Reduce the heat to a simmer, cover and cook 10 to 15 minutes or until rice is tender. Add more broth as needed.
5. Just before serving, add remaining lime juice and chopped cilantro.

Indian-style Rice Pudding

Inspired by the authentic Indian rice pudding at the Monsoon Grill in Topeka, KS, I came up with this version that is chock full of fruit and nuts + made with brown rice.

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati)

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
   
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
   
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
   
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.

Recipe without photos . . .

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati) 

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar 

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.