f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Black Eyed Peas & Zucchini - Southern Classics Lightened http://www.freesearchenginesubmission.infoher-libido.com

Friday, June 26, 2015

Black Eyed Peas & Zucchini - Southern Classics Lightened

Are these items the most healthy that you can eat? No.  However, every now and then you want a classic comfort dish.  In the south black eyed peas and fried zucchini are two of those.  Our challenge is to make them as healthy as we can.  Instead of fatback or a ham hock in the peas; I used bacon.  Using the right methods you lighten the dish significantly.  Fried Zucchini is all in the method as well.  Instead of deep frying it, I fried it with just a whisper of heart healthy oil and drained after that.  With some small adjustments you can enjoy these classics without feeling like you have failed in your healthy living goals.

Black Eyed Peas

1 pound fresh black eyed peas, cleaned
2 slices of bacon, diced
1/2 large onion sliced vertically
water, salt and pepper

Place peas in a pot with enough water to cover them.  Bring to boil and allow to boil 5 minutes.  Drain and rinse.  While the peas are boiling; place bacon in another pot (large enough to hold the peas) and fry till crisp.  Remove bacon and drain most of the fat off.  Place the onion in the pot with the bacon fat.  Saute until translucent.  Add drained and rinsed peas, as well as the bacon.  Stir to mix and add enough water to cover the peas.  Bring to a boil and reduce the heat to simmer.  Allow to simmer for 40 to 45 minutes or until peas are tender.  Midway through cooking check seasoning; add salt and pepper to taste.

Zucchini - Fried

1 medium sized green or yellow zucchini, sliced 1/4" thick
Spelt flour (all purpose can be used)
milk (I used coconut milk.  You can use what you have on hand.)
organic cornmeal
salt and pepper
Coconut oil or safflower oil

You don't have to peal the zucchini.  As with most vegetables the majority of the nutrition is in the skin.  Place flour, milk and cornmeal in separate, shallow dishes.  Season the cornmeal with salt and pepper.  Dust each slice of zucchini with flour, then dunk in the milk, then dredge in the cornmeal.  Heat a nonstick frying pan or a well seasoned cast iron pan to medium high heat.  Add just enough oil to coat the bottom of the pan.  Fry the zucchini till golden brown on both sides.  You only want tot turn the zucchini once.  The trick is finding just the right temperature to cook the zucchini through and have a golden brown color on the outside.  Drain fried zucchini on a paper towel.  

I served the peas and zucchini up with sliced tomato.  Remember if you have zucchini left over, save it.  It goes great on sandwiches the next day.

Enjoy all the fresh produce of the summer.  When you crave something from childhood that is not exactly healthy, find a way to lighten it without ruining the memory for you.

1 comment:

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