Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com

Tomato Tart

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts. 

Ingredients:

• 1  17.3 ounce package puff pastry
• 1   egg
• 4   ounces Fontina cheese, grated (1 cup)
• 1 1/2  pounds tomatoes, cored and thinly sliced
•  Salt and pepper
•  Thyme sprigs

Directions:

 

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

Source: bhg

Tomato Jam

This bright red jam is kind of like a homemade ketchup, but so much better. Use it as you would ketchup or any condiment. Its fresh tomato flavor works wonders on burgers or hot dogs, scrambled eggs and all kinds of sandwiches.

Ingredients:

• 12   pounds ripe tomatoes, blanched, peeled and quartered
• 1   pound onions, quartered
• 1/2  pound red bell peppers, cut into strips
• 1/2  pound green bell peppers, cut into strips
• 4 1/2  cups cider vinegar
• 4 1/2  cups sugar
• 1/8  cup canning or pickling salt
• 1 1/2  tablespoons dry mustard
• 2   teaspoons sweet or hot paprika
• 2   teaspoons whole allspice
• 2   teaspoons whole cloves
• 1  3  inch cinnamon stick

   

  Directions:

   

  1. To blanch - wash tomatoes. Tomatoes are easily peeled by dipping in boiling water for 1 minute, then in cold water. To prepare pulp, remove pits from peeled tomatoes, then chop. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve, food mill, blender or food processor.

  2. In manageable batches, process the tomatoes, onions, red and green bell peppers in a blender until pureed, about 5 seconds each batch.

  3. Place the mixture into a large non-reactive saucepan. Stir together well and bring to a boil, stirring often, over medium heat. Boil gently, stirring often and thoroughly, for 1 hour.

  4. Stir in cider vinegar, sugar and canning or pickling salt.

  5. In a moist square cheese cloth tie in dry mustard, paprika, allspice, cloves and cinnamon sticks and add to the tomato mixture.

  6. Continue boiling gently and stirring until the mixture is reduced by half and mounds up on a spoon with no separation of liquid and solids. It will continue to thicken as it cools. Remove and discard the spice bag. Place in a sterilized container while hot; let cool, then cover and refrigerate for up to 1 month.

   

  Source: Recipe.com