Wednesday, June 23, 2010

On the side...

Tried some new dishes recently that we really enjoyed! Black-eyed Pea and Jalapeno Salad. and Rosemary-roasted carrots! The black-eyed peas were great,  I went very easy on the jalapeno's, next time would use more than the one. And I would use a bit more vinegar in the dressing next time. Couldn't get sprouts the day we went to the market. There couldn't possibly be a mad rush for sprouts for Father's Day weekend? Could there? So we went sprout-less. Still good, but next time I'll plan ahead (that doesn't happen too often!) and use the sprouts! Of course I found all the sprouts I needed this morning when I went to the store, when I didn't need them. I bought some anyway. Found pea sprouts to try, never had those!

Another recent recipe that was really very good was Rosemary-Roasted Carrots! We loved it, thanks CindyM. Woodie raved about them so we gave them a try and loved them, too. Didn't get crispy for me, but they are so good anyway! I had thrown some that had cooled into a Spinach salad I had made, and it was very good! Definitely they will be do-overs again and again!

Black-Eyed Pea and Jalapeno Salad
Source: Martha Stewart Living, August 2004
Printable Recipe

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice (I used one)
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa (I omitted)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar (I used way more than that)
Coarse salt and freshly ground black pepper

Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

Rosemary-Roasted Carrot Fries
Source: CindyMac
Printable Recipe

3 or 4 large carrots, peeled and cut into sticks
2-3 teaspoons olive oil
1/2 teaspoon sugar (optional)
coarse salt
2-3 teaspoons fresh chopped rosemary

Toss carrot sticks with olive oil, then add sugar, salt, and rosemary. Place on foil-lined tray and bake at 425° for 20 minutes.


  1. Woo hoo! I have to try that black-eyed pea salad! It looks great! A rush on sprouts for Father's Day, very funny!

  2. I love the roasted carrots. Isn't it amazing how a vegetables flavor changes when it is roasted.

  3. The 'fry' part is misleading, but since I cut 'em to look like fries that's what I call them.

    Btw, I made your granola yesterday. We had it for breakfast. It was great! Much better than store-bought.

  4. My husband will like the beans and I'll love the carrots! Roasted veggies always taste so good!

  5. Aren't you the ambitious one! I'll pass on the beans, they look good, but I don't eat any kind of beans except jelly beans! I like roasted carrots. Brings out the sweetness!
    Great pics, Carol!

  6. Those roasted carrot fries are sounding mighty interesting!

  7. Looks delicious, especially the roasted carrot fries!

  8. Carol, have tried the roasted carrots, instead of rosemary I added cilantro and it worked! I should try with rosemary, should be very tasty!

  9. Can't wait to try those roasted carrots! I love the deep flavors that roasting brings! If they didn't get crispy enough, perhaps I'll leave them in a bit longer and keep checking.

  10. The roasted carrots look really good - will have to put that on my list for the summer.
    I have NEVER heard of pea sprouts - did you make that up??? LOL

  11. I can have this for a simple and healthy lunch, the dressing looks very interesting.


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top