Black-Eyed Peas with Jalapeno and Tomatoes
- 1 Tbsp canola oil 15 mL
- 1 cup diced onions 250 mL
- 1 medium jalapeno, cut into thinly sliced rounds (with seeds)
- 1 cup water 250 mL
- 1 pkg (10 oz/300g) frozen black-eyed peas
- 1 Tbsp cider vinegar 15 mL
- 1/4 tsp dried thyme leaves 1 mL
- 1/2 cup diced tomato 125 mL
- 1/2 tsp salt 2 mL
- 1. Heat canola oil in large saucepan over medium-high heat. Immediately reduce heat to medium, add onions and jalapeno, and cook 3-4 minutes or until beginning to turn golden. Add water; bring to boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to boil.
- 2. Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 tsp (10 mL) vinegar, and salt.
- Fresh tip: Wearing gloves when handling jalapenos or other hot peppers protects your hands and eyes from coming into contact with pepper substances that can cause a burning sensation.
1/2 cup (125 mL)
|Total Fat||4 g|
|Saturated Fat||0.4 g|
A spicy vegetarian dish made healthier with the use of canola oil, which has the least saturated fat of all common cooking oils. If you like your food spicier, add red pepper flakes.
Curried Lentils and Vegetables
A simple, yet richly flavored dish. Enjoy on its own or over warm quinoa, brown rice or millet. Make lentils a regular part of your meals for quality protein and a good source of fiber. Try this recipe with different vegetables such as cauliflower, bell peppers, celery or broccoli.