dinner : curried black-eyed pea soup
As a reward for enduring horizontal snow during this morning's commute, I decided some comfort food was in order come dinnertime. This is one of my cold-weather standbys, and was adapted from a recipe by one of my favorite food bloggers. The original, seen here, uses canned pigeon peas, as well as potato, and is more of a stew consistency. I used cooked, pre-packaged black-eyed peas, eliminated the potato and added chicken stock and coconut milk to thin it out. Apart from those items, the ingredients are pretty much the same. I also threw in a handful of diced carrots that were nearing the end of their usable life. Once all the vegetables were completely soft, I pureed the mixture using a stick blender, and served it with a dollop of Greek yogurt and a sprinkle of minced cilantro to make it look all fancy. Whenever possible, I used lower sodium and non-fat versions of all the canned/pre-packaged items, and the finished product was still as delicious and comforting as ever. Take that, horizontal snow!!
Note: the recipe mentions shado beni, which is also called recao or culanto and can often be found in Puerto Rican or Caribbean markets. It has a similar taste to cilantro, so you can substitute that if you wish.