Sunday, April 3, 2011

Recipes from March 28 with Natasha Wheat

Jamaican Picadillo
Soak black eyed peas overnight. Drain and cook in fresh water until soft, about 45 minutes
Cook brown rice or barley in a rice cooker (2:1 water/rice ratio); fluff with a fork
Sautee 1 chopped onion, 2 cloves of garlic, 2 Tbsp ginger, and some whole dried chilis in olive or vegetable oil
Cook until soft, then add 2 tsp curry powder, 1/2 tsp cumin, 1/2 tsp thyme, 1/2 tsp cayenne & 1-2 cans of diced tomatoes (depending on how wet you like it), plus salt, pepper and a dash of agave syrup, sugar or other sweetener to level the acidity
Stir in cooked black eyed peas, 1/4 cup currants, 1/4 cup toasted slivered almonds and simmer, stirring, until flavors meld
Stir in rice/barley & serve

A meal in (almost) one pot!

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