I did a southern meal for good luck today that was largely MD compliant but I did make a few exceptions!
First up I made the black eyed peas – loosely based on the recipe from Afro-Vegan shared above. I didn’t make them vegan, I had a pork bone leftover from a roast. And I used about a tablespoon of saved bacon fat in homage to my mom. But this is a small amount for flavor.
Then I made some cornbread based on this recipe from Food52. https://food52.com/recipes/19148-cast-iron-skillet-cornbread
I made some small tweaks – yogurt and cashew milk in lieu of kefir. And I used butter, since it is cornbread. I reduced the sugar to 1 tablespoon and I used regular sugar. Considering it was only 1 tablespoon for a pan, this wasn’t much added sugar at all. I also used a little less butter and used a little bacon grease for the pan – another homage to mom.
I topped the stew with shrike seasoned with some creole spice blend and quickly seared.
This left me with a dinner of slightly pork flavored beans and veggies, shrimp, and some cornbread as a pretty whole grain option. Especially this low sugar version.
by PlantedinCA
2 Comments
We had black eyed peas, collards, and cornbread. We used evoo in place of butter, and honey instead of sugar. It’s a great complement to the corn. I have discovered through trial and error that a teaspoon of smoked paprika and a tablespoon of salt per pound of peas gives nearly the same flavor as a country ham bone, though I’m not opposed to using a bone if I have it. The leftover peas will go into another dish. I have a recipe for a Lebanese stew that calls for them.
I made black eyed peas and chard with cornbread, too. Used honey for the sugar and yogurt for the milk in the cornbread. I did use two small smoked barbecue pork ribs with the beans, but it is still mostly MD.
I will have to try the smoked paprika and salt trick next time!