Main Course: Collard-wrapped Black eyed peas and Peanuts

Processed with the iPhone app Subjective

Adapted from a recipe from "The World in Your Kitchen", by Troth Wells

The recipe this is taken from does not include the collard greens.  While the original dish is absolutely delicious, it's not very pretty, so I've opted to hide it inside emerald green collards.

12 large leaves collard greens
3 Tbs. cooking oil
1 small to medium yellow onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can black eyed peas, drained and rinsed
1 c. raw peanuts, coarsely chopped
1/2 tsp. salt

1. Wash the collard greens and cut the main rib from the center of each leaf.  Bring a large pot of water to the boil, and boil the greens for 5 minutes, or until bright green but tender.  Drain and allow to cool while preparing the filling.

2. Heat oil over medium high heat in a large skillet.  When hot, add onion and saute until the onion has begun to turn golden.

3.  Add tomatoes with their liquid and peas to the skillet.  Using a potato masher, coarsely mash the tomatoes and peas.  Stir in peanuts and salt and allow to simmer several minutes.  Remove from heat.

4. Place a collard leaf with the bottom edge toward you and central cut edges overlapped.  Put 1/4 to 1/3 c. filling near the bottom edge of the leaf.  Fold the bottom edge of the leaf over the filling and roll it away from you, tucking in the edges as you roll.  Continue with remaining leaves and filling.

Main Course: Sweet Potato Chickpea Stew

Processed with iPhone photo app Subjective

Adapted from a recipe by Annie Bond

The saffron is nice, but if unavailable, unessential.

3 Tbs. cooking oil
1 medium yellow onion, finely chopped
1 15 oz. can chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 1/2" chunks
3/4 c. fresh cilantro leaves, minced
1/2 c. vegetable broth
3 Tbs. fresh lemon juice
1/8 tsp. saffron filaments
1 tsp. salt
1 tsp. black pepper

1. Heat oil in a skillet over medium high heat.  Add onions and saute until lightly golden.

2. Add remaining ingredients to skillet, lower heat to medium low, cover, and cook until the sweet potatoes are tender, about 20 to 30 minutes.

Breakfast: Cheese Drop Biscuits

Processed with the Subjective iPhone photo app

Like any drop (spooned from a wet dough almost a batter) biscuit recipe, this one is very robust and you can change almost anything.  Prep time 4 minutes.

1 c. flour (we usually use half all purpose half whole wheat)
6 gm. salt (about 1 tsp.)
1 tsp. baking powder
120 gm. grated Cheddar (or anything you would put in a grilled cheese sandwich) cheese (approximately 1/2 c.)
water
Optional: herbs and pepper

Mix the dry ingredients and herbs and pepper if using, then mix in the cheese.  Add water until you have a wet dough (thick oatmeal consistency, so it barely holds its shape).  Spoon 2"-ish spheres onto non-stick pan.  Bake at 400 degrees F until the cheese melting out of the bottom browns.