Saturday, October 22, 2011

Clean out the fridge Creole/African Black Eyed Pea and Veggie Stew

I have a lot of catching up to do here.. I've been cooking everyday and writing recipes, but for some reason, not posting here.

I'm settling in nicely to Boston.  I LOVE it.  The deals I've been finding are amazing too!

I made this clean out the fridge veggie and black eyed pea stew the other day that I ate for several days.  The longer it sat, the better it was.

I used what I had on had, but feel free to use the veggies in your fridge.  This was a total fusion dish.. african/creole.. asian?

Clean Out the Fridge Stew
  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • pinch cinnamon
  • pinch nutmeg
  • pinch ground cardamom (or 4 cardamom pods)
  • 1 teaspoon dried thyme (or better yet, 1 tablespoon fresh, stirred in just before serving)
  • 1 large onion, diced
  • 10 cloves garlic, minced
  • 1/4 cup minced, fresh ginger
  • 1 tablespoon Tony's Creole Seasoning or Old Bay Seasoning
  • 1 eggplant, diced
  • 1/2  red pepper, chopped
  • 1/2 poblano pepper, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 small head savoy cabbage (or regular green cabbage)
  • 1 cup salsa 
  • 2 cups cooked black eyed peas (or other cooked bean)
  • water or broth to keep mixture from sticking (between 1-2 cups)
  • 1/2 cup fresh parsley or cilantro
  • 2 tablespoons vinegar
  • freshly ground pepper and soy sauce to taste
  1. In a heavy bottomed skillet, heat the oil and spices over medium heat; add onions, garlic, and ginger; sprinkle with the Tony's or Old Bay
  2. Add the veggies, salsa and water. Cook for several more minutes, then cover and cook for 15 minutes. 
  3. Finish dish with parsley/cilantro, vinegar and salt/soy sauce. Let it sit for 10 minutes, then check again for seasoning. 
  4. Serve over cooked brown rice, quinoa or millet.