Peas and Greens

Peas and Greens
This delicious slow cooker recipe is a combination of black-eyed peas and greens and it's a great dish for busy weeknights. Just add some whole-grain bread and dinner is served
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Ingredients
  1. 1 tbsp vegetable oil 15 ml
  2. 2 onions, finely chopped 2
  3. 1 bulb fennel, trimmed, cored and 1
  4. thinly sliced on the vertical
  5. 4 cloves garlic, minced 4
  6. 1⁄2 tsp salt (or to taste) 2 ml
  7. 1⁄2 tsp cracked black peppercorns 2 ml
  8. 1⁄4 tsp fennel seeds, toasted and ground 1 ml
  9. (see tip)
  10. 1 can (14 oz/398 ml) diced tomatoes, 1with juice
  11. 2 cups drained cooked black-eyed peas 500 ml
  12. (see tip)
  13. 1 tsp paprika, (see tip)) 5 ml dissolved in 2 tbsp (30 ml) freshly squeezed lemon juice
  14. 4 cups chopped spinach or Swiss chard 1 L (about 1 bunch), stems removed
Instructions
  1. In a skillet, heat oil over medium heat. Add onions and fennel and cook, stirring, until fennel is softened, about 5 minutes. Add garlic, salt, peppercorns and fennel seeds and cook, stirring, for 1 minute. Add tomatoes and bring to a boil. Transfer to a medium to large (31⁄2- to 5-quart) slow cooker. (Mixture can be cooled, covered and refrigerated for up to 2 days at this point.)
  2. Stir in peas. Cover and cook on Low for 8 hours or on High for 4 hours, until peas are tender. Stir in paprika solution. Add spinach, in batches, stirring after each to submerge the leaves in the liquid. Cover and cook on High for 20 minutes, until spinach is tender.
  3. Serves 4
Notes
  1. Tip: To prepare fennel, before removing the core, chop off the top shoots (which resemble celery) and discard. If desired, save the feathery green fronds to use as a garnish. If the outer sections of the bulb seem old and dry, peel them with a vegetable peeler before using.
  2. Tip: Toasting fennel seeds intensifies their flavor. To toast fennel seeds: Place in a dry skillet over medium heat and stir until fragrant, about 3 minutes. Immediately transfer to a mortar or spice grinder and grind.
  3. Tip: For this quantity of peas, use 1 can (14 to 19 oz/398 to 540 ml) drained and rinsed black-eyed peas, or cook 1 cup (250 ml) dried peas.
  4. Tip: You can use any kind of paprika in this recipe: Regular; hot, which produces a nicely peppery version; or smoked, which adds a delicious note of smokiness. If you have regular paprika and would like a bit a heat, dissolve 1⁄4 tsp (1 ml) cayenne pepper in the lemon juice along with the paprika.
  5. Tip: If you choose to halve this recipe, use a small (11⁄2- to 31⁄2-quart) slow cooker.
The Best of Bridge http://www.bestofbridge.com/

Sunrise-Sunset Bacon Strata

This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night

Sunrise-Sunset Bacon Strata
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Ingredients
  1. 6 slices bacon, chopped 6
  2. 6 eggs 6
  3. 1 cup half-and-half (10%) cream or 250 mL whole milk
  4. 2 tsp chopped fresh thyme 10 mL
  5. (or 1⁄4 tsp/1 mL dried)
  6. 1 tsp Dijon mustard 5 mL
  7. 1⁄2 tsp salt 2 mL
  8. 1⁄8 tsp pepper 0.5 mL
  9. 4 cups cubed white bread (see tip) 1 L
  10. 4 green onions, chopped 4
  11. 2 red-skinned apples (unpeeled), grated 2
  12. 2 cups shredded smoked Gouda or 500 mL
  13. extra-sharp (extra-old) Cheddar cheese, divided
Instructions
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
  2. Serves 6.
  3. Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.
Notes
  1. Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.
  2. Find this great recipe in more in Best of Bridge Slow Cooker Recipes.
The Best of Bridge http://www.bestofbridge.com/
How can you tell the male pancakes from the female pancakes?

The male pancakes don’t know where to find the other ingredients.

— Doug Dirks, radio show host,

CBC Radio, Calgary, Alberta

Apple Cranberry Cake

The perfect fall dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream

Apple Cranberry Cake
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Ingredients
  1. 11⁄4 cups all-purpose flour 300 mL
  2. 3⁄4 cup granulated sugar 175 mL
  3. 2 tsp baking powder 10 mL
  4. 1 tsp ground cinnamon 5 mL
  5. 1⁄2 tsp salt 2 mL
  6. 1 egg, at room temperature 1
  7. 1⁄2 cup 2% or whole milk 125 mL
  8. 1 tsp vanilla extract 5 mL
  9. Grated zest of 1 orange
  10. 2 apples, peeled and chopped 2
  11. 1 cup cranberries (thawed if frozen) 250 mL
  12. 1⁄4 cup orange marmalade 60 mL
  13. 1⁄4 cup melted butter 60 mL
Instructions
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on High for 2 to 21⁄2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.
Notes
  1. Look for this great recipe and more in Best of Bridge Slow Cooker Cookbook
The Best of Bridge http://www.bestofbridge.com/