Another recipe from V-con. These were really, really tasty. So easy to make, too. Just mix a can of black-eyed peas with some sauteed mushrooms, chopped collards and bbq sauce. (I used leftover bbq sauce that I made last week.) Roll the mixture up into boiled collard leaves. The recipe didn't call for it, but I poured some extra sauce over the top and baked them at 350 degrees for about 25 minutes. I have to say I was impressed. I wasn't convinced these would be that good. Sleek and I both really liked them. I was going to serve them with mashed sweet potatoes and a salad, but I forgot about the sweet potatoes! Oh, well. We were both pretty full by the time we finished, so we probably didn't really need them anyway. I'll definitely be making these collard rolls again.Sunday night, for the Super Bowl, I made some baked buffalo tofu. I think it's a fantastic substitute for wings. I'm sure many people would think that is absolutely ridiculous, but I think they're awesome. Actually, I think this tofu was the best I've ever made. I sliced the block of tofu into about 12 slices, coated them in a little peanut oil and shoyu, and baked them for 30 minutes, turning after 15 minutes. Then I poured on the buffalo sauce and baked them for 15 more minutes. The texture was just perfect. We had them with some raw veggies and ranch dip. A couple of years ago, I found a brand of organic buffalo sauce at Kroger. Fortunately, I stocked up on it. Unfortunately, I used my last bottle for the tofu on Sunday. It's called "Melissa's Organic Marinades". My Kroger no longer carries it, so I'll probably have to start making my own.
Oh, I forgot to mention that we were introduced to some awesome music during our weekend at Canaan. BR549 was my favorite, but I really liked the Gram Parsons too. Jessica is burning us some cds, and I can't wait to get them. Oh, I just remembered! Colin MacIntyre's new album is out today! I'm off to get it immediately.
On an unrelated note, I made our first payment for our CSA share this season. Only 3.5 more months until we're picking up a weekly bounty of local, organic produce. YAY!
6 comments:
OK, finally a V-con recipe I think I need to try....I have a ton of Black Eyed Peas left in my freezer from New Year's Day that scream to be used every time I open the freezer.
I don't have the book, so I'll just have to wing it based on your description of the ingredients.
I'm not cooking this week because DH is out of town, and I made the girls and I two big pots of soup on Sunday, so we're set for the week. But, I think I'll put these on my menu for next week.
carrie: I'll just type it out right here. Sautee 8 oz. of cremini mushrooms in 1 TBS. of olive oil. When it's soft, add 4 cups of chopped collard greens and a can of black-eyed peas. Add two cups of bbq sauce and heat through.
Before all this, you'll boil your large collard leaves for about six minutes. Let them cool a little for easier handling.
When the mixture is heated through, roll it up in the leaves burrito-style. After that, I poured more bbq sauce over the top and baked at 350 for about 25 minutes.
I have not had collards since I was a wee lad visiting my grandparents in good ole NC. I was not a big fan of collards,nor her pickled okra but you know your presentation of collards is much more enticing than a wet lump of green on a plate.
josh: Yeah. You have to season them up and cook them right. I definitely couldn't just eat a pile of them. YUCK.
I saw BR-549 at 123 a while back. I thought they put on a tremendous live show. I even got a drumstick (Yea, I know, very geeky!). It's a shame they haven't come back. I think L.J. has dropped the ball.
Getto: That's awesome! If they ever come back, we're going for sure.
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