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.

11 comments:

  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!

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

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  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.

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

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  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!

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  6. Those roasted carrot fries are sounding mighty interesting!

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  7. Looks delicious, especially the roasted carrot fries!

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  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!

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  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.

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  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

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

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