Meatless Monday

Back after a lovely vacation in Hilton Head.  Time for a series of healthier recipes to undo all the fried fish, snacking by the pool, and frozen drinks.   For Meatless Monday yesterday, I made black-eyed pea cakes with adobo cream, baked brown rice, and a spinach salad.  Neither Patrick or I could remember eating black-eyed peas (at least not in recent history), but this recipe was hearty, filling, and very tasty.  Reheatability TBA after lunch today.  I might try adding in more finely diced veggies next time, or using a different spice profile.  Either way, will add this to the Monday rotation for sure.

Black-Eyed Pea Cakes with Adobo Cream

(adapted from Cooking Light September 2008)

15 oz can black-eyed peas, rinsed and drained
3/4 cup panko breadcrumbs, divided
1/4 cup finely chopped onion
2 garlic cloves, minced
1/4 cup finely chopped red bell pepper
1.5 tsp Cajun seasoning
1 tsp ground cumin
1/2 tsp chipotle powder
1 tsp salt
1/4 tsp freshly ground black pepper
1 egg, lightly beaten
1 egg white, lightly beaten
Olive oil
1/4 cup shredded Monterey Jack
1/4 cup reduced-fat sour cream
2 tsp adobo sauce (save chipotles for another use)

Place black-eyed peas in bowl and mash (consistency per your preference).  Stir in 1/2 cup breadcrumbs and next ten ingredients (through egg white) and mix together.  Divide mixture into four equal portions and shape into ~1/2" thick patty.  Add additional breadcrumbs as needed to keep patties formed.  Lightly bread in remaining 1/4 cup panko.  Heat olive oil over medium-high heat and cook for 2-3 minutes on each side or until golden brown.  Top with 1 tbsp cheese each during last minute of cooking.  Combine sour cream and adobo sauce and serve over pea cakes.

My favorite baked brown rice 

(inspired by recipes in Good Eats and Cooks Illustrated):

You need: brown rice, chicken stock, water, salt, seasonings to taste


Preheat oven to 375.  Pour 3/4 cup rice into small baking dish (Pyrex is fine - mine has yet to explode on me).  Combine 3/4 cup water + 1/2 cup chicken stock (or 1 1/4 cups water also is fine) + 1 tbsp butter or oil + 1 tsp salt just to boil. Pour over rice and quickly cover dish tightly with double layer of aluminum foil.  Bake at 375 for 50-60 minutes or until rice is tender (I usually check mine after 50 minutes).  When tender, remove foil and fluff rice with fork.  Add seasonings to taste*.  Cover with clean kitchen towel and rest for 5 minutes, then serve.

Makes 3 generous servings or 4 smaller servings, reheats excellently, doubles easily

*I like:
- fresh Italian herbs (oregano, thyme, basil)
- garlic + salt + pepper
- Cajun seasoning + red pepper
- curry powder + tiny bit of cinnamon