Thursday, January 1, 2015

with a little bit of luck

I think you know this about me now - I love a theme. My brain is on on so many different levels right now, that a theme helps me focus. And when the theme is luck and prosperity for the new year, I'm down to focus.

So, the easy bit - leafy greens on New Year's. Last of the garden kale, straight out of the freezer, sauteed and scrambled with some eggs.

Now, the hero of our story - the Black-Eyed Peas Waffle. They were originally just going to be little patties that I was going to turn into a base for eggs benedict, but everyone in the free world wants to know #will(insert anything here)waffle, and I will have to say, in that regard, I'm a mere sheep. I saw the waffle iron out of the corner of my eye, and I knew what I had to do.

As you can see, the answer is, yes - black-eyed peas cakes waffle. They're incredibly dense suckers - a quarter of a waffle more than did me well for breakfast (you know, since the other theme of New Year's is not eating everything in sight like I did in Australia in December). A little Sriracha aioli (not pictured, but devoured) is also great with this dish - and no, I did not resolve to eat less aioli this year.

Black-Eyed Peas Waffle
slightly adapted from Veggie Belly
makes 2 large waffles

1 1/4 c. drained canned black-eyed peas
2 t. olive oil, divided
1/2 t. finely chopped jalapenos
1 garlic clove, minced
1/2 of a medium green pepper, diced small
1/2 c. panic bread crumbs
zest of 1/2 of a small lime
1 T. lime juice
2 T. chopped cilantro
salt, to taste

1. Heat a medium sauce pan with 1 t. oil. Add the jalapeno, garlic, and green bell pepper, and sauté on medium heat until the pepper is soft, about 2 minutes. Add the panko, lime zest, lime juice, cilantro, salt, and mix well. Turn off heat.

2. Add the drained black-eyed peas. Mix well. Using a potato masher, or the back of a wooden spoon, mash the black eyes peas. The mixture doesn’t have to be completely mashed, some whole black eyes peas (about 30%) will give the cakes a nice texture. Taste and adjust seasoning.

3. Dollop about 3-4 T. of the mixture into each quadrant of your waffle iron. Cook according to manufacturer instructions. Serve immediately.