Wednesday, January 02, 2008
Black Eyed Peas and Greens Pizzarole
I am not from the south, but I take tradition from wherever it suits me! Of course, this particular superstition allows me to cook with two of my favorite ingredients: beans and greens! I adore black eyed peas, but forget about them. If you do a search through my blog, you will only find a couple of posts devoted to these lovely legumes. Here is a LINK to last years New Years day dishes, Greek inspired black eyed pea collard rolls with a lemon tahini sauce. I also made some arugula and black eyed pea pesto. Here's a recipe for my delicious Summer Black Eyed Pea spread. Who says you have to have this in the summer? I say it's perfect to have year round, so if you have extra peas on hand, make it and enjoy!
My dish yesterday was a Pizzarole. If Rachel Ray can make up words, then so can i! I made a "crust" out of chipotle spiced polenta. The polenta was simple, just cormeal, chipotle, veggie stock and nutritional yeast. I also started cooking the dried peas at this time.
Then, I sauted peppers, onions, garlic and mushrooms along with the peas with smoked sea salt, pepper fresh thyme.
I added around 4 oz of fresh baby spinach to the crust, then topped with the veggies mixture and ran it under the broiler. I topped my serving with a very low fat chipotle orange flax vinaigrette and ate it with a bunch of roasted broccoli on the side (also drizzled with the vinaigrette).
YUMO!... and if you used canned peas, it would have been ready in 30 minutes. Take that Rachel Ray.