Subj : health food
To : RUTH HAFFLY
From : JIM WELLER
Date : Sat Oct 01 2022 19:15:00
-=> Quoting Ruth Haffly to Jim Weller <=-
JW> Title: Casserole of Blackeyed Peas and Collards
JW> Categories: Vegetarian, Low-fat
JW> 1/2 c Reduced-sodium tomato sauce
JW> 1/4 c Reduced-sodium ketchup
RH> I'd go with the regular tomato sauce and ketchup unless there is
RH> a need for the reduced sodium variety.
It's not surprising to read that someone who posted low-fat
vegetarian recipes would also reduce their salt content. [g]
RH> Some country ham would be a good addition
Agreed.
Country hans are very rare and hard to find in Canada. Most of our
hams are brined, not hard salted, and barely smoked, so still
moist and they need to be refrigerated.
I once asked an elderly neighbour how they had fresh meat all winter
and not much salted, smoked or dried meats in the days before
electricity, fridges and freezers. He explained to me that farmers
formed groups and took turns slaughtering a single animal which was
then shared. So a single steer fed 16 large families for a week.
Almost everyone had ice houses too to store river ice well into the
next summer. I'm talking about central ontario where the winters
were cold enough that you could cut a lot of river ice and freeze
fresh meat hanging in an unheated shack for maybe 90 days or longer
in mid-winter as well.
I have both leeks and pinto beans on hand so I was looking up
recipes that called for them together. There aren't many. But I
did come across this one, where the greens used are Swiss chard.
1/2 lb Dried pinto beans
2 tb Olive oil
1/4 lb Salt pork; finely chopped
3 cl Garlic; chopped
3 tb Parsley; chopped
2 ts Dried basil
1/4 ts Thyme
1/2 ts Oregano
1/2 ts Rosemary
1/8 ts Crushed red pepper
1 sm Onion; coarsely chopped
1/2 lb Swiss chard; coarse chopped
2 md Leeks; white part only
- halved lengthwise and
-sliced in 1/2" thick pieces
2 Celery ribs; coarse chopped
1 lg Can Italian peeled tomatoes;
-coarsely chopped
2 c Chicken stock
2 qt water
Freshly ground pepper
1/2 lb All-purpose potatoes; peeled
-and cut into 1/2" pieces
3 md Carrots; sliced 1/4" thick
1/2 lb Green cabbage; shredded
2 sm Zucchini; halved lengthwise
-and cut about 1/2" thick
1 ts Salt; optional
Parmesan cheese;fresh grated
Put beans in a large bowl and pour enough cold water to cover by 2
inches. Let soak overnight. Drain and rinse well.
In a large stockpot (8-qt or larger) heat the olive oil over
moderate heat. Add the salt pork and saute about 2 minutes. Add
garlic, parsley, basil, thyme, oregano, rosemary, and crushed
pepper. Cook about a minute, stirring occasionally. Stir in
onion, Swiss chard, leeks, and celery. Cover and cook until soft
about 4-5 minutes. Stir in the drained beans, tomatoes, chicken
stock, and water. Bring to a boil and grind some pepper into the
soup. Stir. Reduce the heat to low and simmer for about 45-55
minutes. Stir in the potatoes and carrots, cover, and cook about
40 minutes. Stir in the cabbage, zucchini, and optional salt and
cook another 15 minutes or so.
This soup is better made a day before serving and will keep in the
refrigerator up to a week. Serve in bowls and pass freshly grated
Parmesan cheese around.
An adaption of a recipe found in Food & Wine Magazine
Judi's Notes: I like to put my cabbage in almost at the end of the
cooking process, but you can add the cabbage when you start to
cook the potatoes; it will give the soup a stronger flavor.
From the kitchen of Judi M. Phelps.
MMMMM
Cheers
Jim
... Chicken Fried Bacon. Because 'MURICA!
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