Fidal (Grace), 2 Sharaf (Honor), 169 B.E. - Tuesday, January 1, 2013 about 9:05 A.M. Pacific Time
On January 1, my Grandmother always made black eyed peas, so today I have a batch of black eyed peas in the slow cooker. Yesterday, I washed them and then put them onto soak because this is the way you make black eyed peas. I seldom buy canned black eyed peas, I think it is because Grandma never fixed black eyed peas from a can. When the peas are about done, I add the rest of the ingredients to the slow cooker.
When I went to the grocery store yesterday, I bought a package of cornbread already made and a whole pumpkin pie. All right, when Grandma fixed her New Year's Day meal she always made her own cornbread and pumpkin pies. I buy these items already made because it is easier for me then making them and cleaning up after the meal. In addition, I only have a microwave oven and I have not attempted to make cornbread or bake a pie in the microwave. I will attempt both of those projects sometime in 2013, but not on January 1.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Tuesday, January 01, 2013
Sunday, February 12, 2012
Recipe of the Week: Rice in the slow cooker
Jamál (Beauty), 6 Mulk (Dominion), 168 BE – Sunday, February 12, 2012 about 11:55 AM Pacific Time
I am fixing rice in the slow cooker today. The first thing I do before cooking the rice is to put water in the Brita filter pitcher. When the water filters through, I use a 1-quart glass-measuring cup to make sure I have enough water in the cooker to make sure I have enough water to cook the rice. I pour the water into the slow cooker and then turn it on. I let the water get hot before putting the rice in to cook. After the water is hot, I pour a package of rice and let it cook.
Since I am not using the rice as a breakfast food this week, I flavor the rice with shrimp bullion cubes. Once the rice finishes cooking, I will divide it into two microwavable safe casserole dishes. One of the dishes, I will mix with canned vegetables and chicken to make a main dish. The rice in the other casserole dish I will remain shrimp flavored rice for now. Tomorrow I will either freeze it for use as a side dish later or mix a can of beans with it before putting it in the freezer.
I have to check to see how many cans of beans are in the pantry. I also have to see what types of canned beans I have. I know I have green beans in the pantry, but I do not want to mix the rice with green beans, because I may want to use green beans as part of the main dish containing the chicken and vegetables.
I am fixing rice in the slow cooker today. The first thing I do before cooking the rice is to put water in the Brita filter pitcher. When the water filters through, I use a 1-quart glass-measuring cup to make sure I have enough water in the cooker to make sure I have enough water to cook the rice. I pour the water into the slow cooker and then turn it on. I let the water get hot before putting the rice in to cook. After the water is hot, I pour a package of rice and let it cook.
Since I am not using the rice as a breakfast food this week, I flavor the rice with shrimp bullion cubes. Once the rice finishes cooking, I will divide it into two microwavable safe casserole dishes. One of the dishes, I will mix with canned vegetables and chicken to make a main dish. The rice in the other casserole dish I will remain shrimp flavored rice for now. Tomorrow I will either freeze it for use as a side dish later or mix a can of beans with it before putting it in the freezer.
I have to check to see how many cans of beans are in the pantry. I also have to see what types of canned beans I have. I know I have green beans in the pantry, but I do not want to mix the rice with green beans, because I may want to use green beans as part of the main dish containing the chicken and vegetables.
Sunday, January 01, 2012
Recipe of the Week: Blackeyed Peas a New Year’s Day treat
Jamál (Beauty), 2 Sharaf (Honor), 168 BE – Sunday, January 1, 2012 about 6:30 AM Pacific Time
Blackeyed peas and ham
A New Year’s Day requirement
Afternoon delight
Ingredients:
1 1-lb. package of blackeyed peas washed, sorted, and soaked overnight
1 tablespoon of salt
1 tablespoon of pepper
1 small to medium sized hambone (I use a honey baked hambone)
Instructions:
Step 1: Rinse and sort beans into a large pot (if you are cooking them on the stove) or other large container (if you are cooking them in a slow cooker).
Step 2: Put the 1 lb. (approximately 2 cups) into the container and pour 8 cups of cold water over them. Let the beans stand overnight (at least six to eight hours).
Step 3: If you are using a slow cooker. Place 8 cups of water into the cooker and turn the cooker on. The water has to be hot when you add the blackeyed peas.
Step 4: Drain the soaking water off the beans and then put the beans into the slow cooker (if you are cooking the beans on the stove then you can put hot water in the pot of beans and turn the stove on).
Step 5: Add the hambone to the slow cooker or the pot of beans and cover with a gently titled lid. Let the beans simmer for about 1-½ to 2 hours (note this will take longer in a slow cooker) until tender. (My grandmother added 1 or 1/2 teaspoon of white vinegar while the beans were cooking; she said it cut down on the “gas”).
Step 6: Add the salt and pepper to the cooked beans if desired. (My grandmother always waited until last to add the salt and pepper to the beans.)
Note: You may add any other ingredients you like. For example, you may want to add Jalapeno Peppers.
Blackeyed peas and ham
A New Year’s Day requirement
Afternoon delight
Blackeyed Peas and Ham
Ingredients:
1 1-lb. package of blackeyed peas washed, sorted, and soaked overnight
1 tablespoon of salt
1 tablespoon of pepper
1 small to medium sized hambone (I use a honey baked hambone)
Instructions:
Step 1: Rinse and sort beans into a large pot (if you are cooking them on the stove) or other large container (if you are cooking them in a slow cooker).
Step 2: Put the 1 lb. (approximately 2 cups) into the container and pour 8 cups of cold water over them. Let the beans stand overnight (at least six to eight hours).
Step 3: If you are using a slow cooker. Place 8 cups of water into the cooker and turn the cooker on. The water has to be hot when you add the blackeyed peas.
Step 4: Drain the soaking water off the beans and then put the beans into the slow cooker (if you are cooking the beans on the stove then you can put hot water in the pot of beans and turn the stove on).
Step 5: Add the hambone to the slow cooker or the pot of beans and cover with a gently titled lid. Let the beans simmer for about 1-½ to 2 hours (note this will take longer in a slow cooker) until tender. (My grandmother added 1 or 1/2 teaspoon of white vinegar while the beans were cooking; she said it cut down on the “gas”).
Step 6: Add the salt and pepper to the cooked beans if desired. (My grandmother always waited until last to add the salt and pepper to the beans.)
Note: You may add any other ingredients you like. For example, you may want to add Jalapeno Peppers.
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