Rae Udy

RECIPES: Stove Top Black-eyed Peas, Tex-Mex Cornbread, Herb Soy Butter

By Rae Udy

Black-eyed peas bring good luck for the upcoming New Year and great taste throughout the year. They are so versatile and nutritious.
Stove Top Black-eyed Peas are simple to make and nourishing. The taste is similar to Boston baked beans, but they don’t require a long cooking time.
Serve with Tex-Mex Cornbread to compliment protein value. This colorful, spicy cornbread is high in vitamin A and fiber. Top warm cornbread with delicious Herb Soy Butter for a low fat and chlestorol free spread.
High in protein and iron, black-eyed peas contain very little fat and no cholesterol and best of all, are very inexpensive.

STOVE TOP BLACK-EYED PEAS
1 pound package dry black-eyed peas
6 cups cold water
2 Tablespoons olive oil
½ (one-half) cup chopped onion
½ (one-half) cup chopped celery
½ (one-half) cup chopped green pepper
2 Tablespoons honey
1 Tablespoon soy sauce
1 Tablespoon prepared mustard
Clean and wash peas. Cover with cold water. Bring to boil, lower heat and cook covered for about one hour. Drain and set aside. Heat oil in a large skillet. Saute chopped vegetables until tender. Add honey, soy sauce, mustard and prepared peas. Stir well. Simmer uncovered for thirty minutes. Stir often to prevent burning. Serves eight.

TEX-MEX CORNBREAD
1 ½ (one and one-half) cups yellow cornmeal
1 cup whole wheat pastry flour
1 Tablespoon baking powder
2 eggs or soy egg substitute
1 cup unsalted cream corn
½ (one-half) cup skim milk or soy milk
2 Tablespoons finely chopped onion
2 Tablespoons finely chopped seeded jalapeno peppers
2 Tablespoons seeded and chopped sweet red peppers
2 Tablespoons corn oil
Combine cornmeal, flour and baking powder in a mixing bowl. In another bowl, mix together eggs, cream corn, milk, prepared vegetables and oil and beat well. Add egg mixture all at once to cornmeal, stirring quickly just until mixed. Pour batter into a lightly oiled or sprayed nine inch by nine inch baking pan. Bake in a preheated 375 degree oven for twenty-five minutes until top is golden brown and center is firm. Remove from oven and cut into three inch squares. Serve warm with Herb Soy Butter. Yields nine large squares.

HERB SOY BUTTER
1 cup or tub of soy butter or margarine
2 Tablespoons dried parsley
1 Tablespoons dried basil
1 teaspoon dried oregano
½ (one-half) teaspoon sea salt
Blend soft soy butter with herbs, stirring to mix well. Place in small serving bowl or dish and cover tightly. Chill four hours to blend flavors and firm spread. Serve with warm cornbread, over steamed vegetables or on baked potatoes. Yields one cup spread.