Wednesday, March 21, 2007

Savory, not Skanky, Black-Eyed Peas

Up front, this dish has absolutely zero presentation value. None. Zilch. Nada. It looks pretty terrible, actually. This is a dish that is easy, quick, and good for you. This is something that you make after a long day at work when you don't feel like really cooking, but still want to eat something a little more substantial than boxed rice. I would feel very weird feeding this to other people.

It does taste good, however. I would recommend using a little less cheese than recommended--it overwhelms some of the other, subtler flavors. The recipe initially called for reduced-fat cheese, which I did use, and with which I had great results. I also used onion powder instead of real onions, which worked just fine.

This is also one of the most low-maintenance meals possible, in terms of both dishes used and time. While it actually takes 10 minutes to cook before putting in the beans, you can set a timer and go amuse yourself elsewhere while the carrots boil. I stuck around to stir once the beans were actually in so they didn't burn.

Savory Black-Eyed Peas

Prep: 15 min; Cook: 15 min; 4 servings

1 cup chicken broth

3 medium carrots, thinly sliced

2 medium celery stalks

1 large onion

1 ½ tbsp chopped fresh or 1 ½ tsp dried basil leaves

1 clove garlic

1 can black-eyed peas

½ cup shredded reduced-fat Monterey Jack cheese

Heat broth, carrots, celery, onion, savory, and garlic to boiling in 10 inch nonstick skillet; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in peas. Cook, stirring occasionally, until hot. Sprinkle with cheese.

From Healthy New Choices from Betty Crocker

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