Thursday, March 28, 2019

Waterless Cabbage and Black-Eyed Peas (No Added Fat)

I made a waterless dish tonight. I put, in this order, onion, garlic, black-eyed peas, chopped (1/4" cubes) Japanese sweet potato, and cabbage into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I mixed in lemon juice, salt, lemon pepper, cumin, and turmeric.


Ideas for the future


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