All Purpose Tomato Sauce
Heat the oil in a deep pot and saute onions & carrots over medium heat until wilted, 4-5 minutes. Stir in the garlic. Add the tomatoes and bring to a simmer. Stir in the salt, pepper and basil. Simmer to reduce and thicken about 10-15 minutes. Do not overcook. Transfer to a food processor and process just enough to make a coarse testure. Makes 12 cups.
| 1/4 | Cup olive oil |
| 3 | Cups chopped onion |
| 1 1/4 to 2 | Cups shredded carrots |
| 1 | Heaping TBSP. minced garlic |
| 12 | Cups peeled, seeded, coarsely chopped tomatoes with any juice |
| 2 1/2 | TSP. salt |
| 1 | TSP. black pepper |
| 1 | TBSP. minced fresh basil |
Heat the oil in a deep pot and saute onions & carrots over medium heat until wilted, 4-5 minutes. Stir in the garlic. Add the tomatoes and bring to a simmer. Stir in the salt, pepper and basil. Simmer to reduce and thicken about 10-15 minutes. Do not overcook. Transfer to a food processor and process just enough to make a coarse testure. Makes 12 cups.
Black-Eyed Peas With Bacon and Fire-Roasted Tomatoes Serves 6 to 8
Put rinsed fresh black-eyed peas in a 4 to 6 quart slow cooker. Cook bacon in a large skillet until softened; and onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer.
| 1 1/2 | Pounds fresh black-eyed peas, rinsed, drained |
| 8 to 12 | Ounces bacon, diced |
| 1 1/2 | Cups chopped onion |
| 1 | Cup chopped red and green bell pepper |
| 1/2 | Cup chopped celery |
| 1 | Clove garlic, minced |
| 1 1/2 | Cups water |
| 1 | Can (approx. 14.5 ounces) fire-roasted diced tomatoes |
| 1 | Teaspoon chili powder |
| 1 | Teaspoon salt |
| 1/4 | Teaspoon ground black pepper |
| 1/2 | Teaspoon dried leaf oregano |
Put rinsed fresh black-eyed peas in a 4 to 6 quart slow cooker. Cook bacon in a large skillet until softened; and onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer.
Spicy Stir-Fried Chinese Red Beans With Peanuts
Yield: Makes 4 servings
Special equipment: a well-seasoned 14-inch flat-bottomed wok
Garnish: lime wedges
Cook untrimmed beans in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4 inch pieces. Meanwhile, pulse peanuts in a food processor until about half of peanuts are fiely ground and remainder are in very large pieces (do not grind to a paste). Stir together soy sauce, chilies, and salt in a small bowl. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fir until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
Yield: Makes 4 servings
| 1 1/2 | lb Chinese ling beans* |
| 1/2 | Cup unsalted dry-roasted penuts (2 1/2 oz; not cocktail peanuts) |
| 2 | Teaspoons soy sauce |
| 2 to 3 | Small fresh Thai chiles** (to taste), finely chopped |
| 1/2 | Teaspoon salt |
| 1 1/2 | Tablespoons peanut oil |
| 1 | Tablespoon chopped garlic |
| 1 | Large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup) |
| 2 | Tablespoons fresh lime juice |
Garnish: lime wedges
Cook untrimmed beans in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4 inch pieces. Meanwhile, pulse peanuts in a food processor until about half of peanuts are fiely ground and remainder are in very large pieces (do not grind to a paste). Stir together soy sauce, chilies, and salt in a small bowl. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fir until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
