Squirrel X's Culinary Miscellany!
black-eyed peas and rice
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Black-eyed Peas And Rice
Ingredients:
1 cup dried black-eyed peas, rinsed and drained
4 cups water
3 small vegetable bouillon cubes
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 tablespoon cilantro
2 tablespoons minced parsley
1 teaspoon salt
1 teaspoon pepper
1 large onion, chopped
2 medium scallions, chopped
1 tsp. dried thyme
1 large tomato, chopped
1 cup uncooked long-grained brown rice
Instructions:
1) Combine black-eyed peas and water in large saucepan,
then add bouillon and garlic.
2) Bring black-eyed pea mixture to a full boil then reduce heat
and stir in oil, cilantro, parsley, salt and pepper.
3) Cover and simmer for about 15 minutes.
4) Stir in onion, scallions, thyme and tomato.
5) Cover and simmer 15 minutes or 'til the black-eyed peas
are almost soft.
6) Stir in rice, cover and cook 'til the rice and black-eyed peas
are tender.
7)Remove from heat and let stand, covered, for about 10 minutes before servin'.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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