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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups dried blackeyed peas or 1 can blackeyed peas 1/2 cup red wine vinegar 1/2 teaspoon black pepper salt to taste 1 medium sweet onion, chopped 1 garlic cloves, chopped 1/4 cup cilantro 2 jalapenos, chopped 1/2 diced green pepper 1/2 cup diced red pepper 1/2 cup cucumber chopped in small pieces 2 tablespoons Lime Juice 1 chopped tomato 1 (15 oz) can Hominy (optional) 2 teaspoons sugar or honey Instructions: Bring water to boil over high heat. Add black eyed peas and cook 2 minutes. Turn off heat and let peas soak for 1 hour. Add salt and boil again. Simmer 40 minutes. Drain peas. if using canned peas, just drain. Combine vinegar, salt to taste, and pepper in a bowl. Pour oil into mix, beating constantly until smooth. Add garlic and onion to marinade along with cilantro, peppers, cucumbers and black eyed peas. Cover and refrigerate. Serve cold with chips for scooping. May be kept up to 2 weeks in refrigerator. |
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