2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 cups fresh pink-eyed peas (black eye peas are fine, too!)
3 cups water
3 bacon slices
salt and black pepper to taste
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Add salt and pepper. Reduce heat; simmer, partially covered, 30 minutes or until tender.
I used cooked and crumbled bacon but it doesn’t have to be precooked!
Yellow squash also blanches at three minutes in boiling water and then three in ice water before freezing. If you grate the squash instead of chopping it you only needed to blanche for 1/2 minutes.
There is a LOT of really good information about blanching all kids of vegetables here.
Green beans are probably my family’s favorite veggie. They are equally loved by all, unlike other delicious things that some weirdos that I married and gave birth to don’t like, like cucumbers) but we have green beans coming out of our ears in the garden and I finally realized I couldn’t eat them as fast as we were picking them, especially since we left to go camping this weekend. Fortunately, they are easy to freeze! Just blanche them in boiling water for 3 minutes, drain them and transfer them to ice water for another 3 minutes to stop the cooking process. Freeze and enjoy them later in the year!
Letting my son use my camera is always a bad idea. I had two meals worth of pictures disappear when he was taking pictures of himself with his sister and uncles today. Which is too bad, because both recipes were a family hit. One I plan on remaking this week, this one I’m going to post without the pictures because I don’t know when I’ll be making it again (though it should be soon since my husband ate four helpings!).
Calling it a casserole is inaccurate because the only thing binding it all together was cheese.
I sauteed three small squash with half an onion in a little olive oil until tender. Drain and rinse a can of beans (I used black beans), and add a couple cups of corn (either a can of corn or half a bag of frozen). Mixed with cooked brown rice (I used one Success Family Size Boil In A Bag Brown Rice which equals about three cups cooked). Add a couple of cups of cooked chicken breast and mix with cheese (I mixed cheddar and monterey jack). Cover with tinfoil and bake for about 30 minutes at 350. I put this together the night before and put it straight from the fridge into the oven! If you want to bind it altogether a little salsa will work well, and you could also use this as a stuffing for peppers!
Kick out the chicken to make a still-very-filling vegetarian dish!
Read more about how some Native American tribes planted corn, beans, and squash together (hence the name “three sisters”).
ETA: Found one remaining picture of a mostly finished casserole taken before my husband hip checked me to finish it off.
Assemble all but the pine nuts and the balsalmic vinegar in a large roasting pan.
While the green beans and potatos are roasting, toast the pine nuts over a medium high heat.
Add the toasted pine nuts to the mix. I serve the balsalmic tableside since the kids prefer this dish without!
My favorite way to eat green beans is how my grandfather cooked them…with lots of unhealthy things. This mess of beans (split with my folks) comes from our common garden at their house. They were the first harvest of the summer. I sauteed some onion and garlic in butter and added some cooked crumbled bacon to the lightly boiled beans.