Creamy Black Eyed Pea Soup

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

One Sunday, after tragically overcooking a batch of black eyed peas in my pressure cooker, I had an epiphany. Ok, maybe epiphany is an exaggeration, but let’s just say I had an idea…

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

One of the biggest lessons I’ve learned through my years of cooking is that there really are no failures. Take my pumpkin-pie-turned-charcoal-briquettes from last week. They looked absolutely horrendous and the crust was totally ruined but even then, the inside filling was caramelized and delightful. See that? Silver lining.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

The same happened with my mushy, falling-apart, nearly-disintegrated black eyed peas. I had planned to freeze them for salads and stews but their lack of structural integrity rendered that plan inoperative. What does one do with six cups of soggy bean mush…? Soup, of course.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

I leaned into some Caribbean flavors for this soup with allspice, thyme, and coconut milk. I think a few chunks of pineapple or some exotic dried fruit would take this soup to a truly tropical level. And if you can take the heat, a drizzle of Sriracha is divine.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Learning to cook has taught me to fail. Again and again and again you fail. Your cookies fall apart and your sauce separates and your cake falls flat and your greens turn out tough and inedible. But you learn. The phrase “no use crying over spilt milk” has become somewhat of a motto in my kitchen. Less and less these days do I find myself a crying mess on the kitchen floor after the pancakes I wanted for breakfast looked more like piles of burnt scrambled oatmeal. Instead, I just eat oatmeal.

I guess this is a lesson in resilience. Things don’t always go the way we planned, but at the end of the day you can have a pot of soggy mush or bowl of delicious soup. Up to you.

Creamy Black Eyed Pea Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 servings

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

Ingredients

  • 8 oz. sliced mushrooms
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. allspice
  • 1 tsp. dried thyme
  • Pinch cayenne
  • 1 bay leaf?
  • 2-4 cups vegetable stock
  • 2 cans blacks eyed peas (or 4 cups cooked- or overcooked!)
  • ½ lb. kale, washed and chopped
  • 1 cup canned coconut milk (I prefer full fat)

Instructions

  1. Heat a medium stockpot over medium-high heat and add oil. Add onions and sauté for 5 minutes. Add in mushrooms and sauté another 8-10 minutes, until most of their liquid has cooked out. Add garlic, allspice, thyme and cayenne for an additional 2 minutes.
  2. Add the black eye peas and stock and bring to a low boil. Simmer for 15 minutes.
  3. Add kale and coconut milk and return to a simmer. Stir until kale has wilted, about 2 minutes.
http://www.areyoukitchenme.com/creamy-black-eyed-pea-soup/

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Autumn Vegetable Sheet Pan Dinner

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Remember that time I ate my Chocolate Cherry Beet Smoothie for like, ten months straight?? Or when I ate pizza every day for a week…? Basically, when I find something I like, I eat it constantly for far longer than socially acceptable until I’m completely burnt out on it and never want to eat it again.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Let’s just say, I’ve had this Autumn Vegetable Sheet Pan Dinner for lunch (ironic?) every workday for the last month. She’s at it again, folks! I’m just a major fan of the “if it ain’t broke don’t fix it” mindset. And there ain’t nothing broke about this meal.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

As many things in my life do, this recipe stemmed from my constant drive for perfect efficiency. What could be more efficient than a whole meal on one (ok, two) cookie sheet(s)?! It certainly makes cleanup easy and means I’m only one pan away from stuffing my face with the best fall has to offer.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Speaking of the best of fall… Delicata squash is perhaps my most favorite of all the fall squashes. And that’s saying something because I’ve been a butternut addict for years. But I just love the ease (sensing a theme here?!) of not having to peel the skin or fight with the massive body. They’re sweet and soft like acorn but without being stringy or dry. I most often roast them but you can also steam and stuff them, which I may have to try before they disappear from the farmer’s market.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Another of my favorite farmer’s market finds featured in this dish are apples. We went apple-picking at Branstool Orchards a few weeks ago and have been making a dent in our massive haul of fruit ever since. They bring a wonderful sweetness to this savory dish, but be on the lookout for some sweet recipes coming your way soon!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Ok friends, I’m out the door with lunches packed full of fall for the week! Make it a good one! Pro tip: double the sauce recipe to dip or drizzle and thank me later.

Autumn Vegetable Sheet Pan Dinner

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-5 entree-sized servings

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Ingredients

  • 1 delicata squash, halved, seeds removed, and sliced
  • 1 sweet potato, chopped into 1” cubes
  • 1 russet or Yukon gold potato, chopped into 1” cubes
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 small firm apple, chopped into 1” pieces
  • ½ red onion, chopped into 1” pieces
  • 1 can chickpeas, rinsed and drained
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 2 Tbs. olive oil (optional)
  • 1 head kale, washed and torn into pieces (optional)

Instructions

  1. Preheat oven to 425F and prepare two large rimmed baking sheets with silicone mats or foil. (Grease lightly if using foil.)
  2. Prepare all vegetables except kale, apple, and chickpeas as instructed above and toss together in a large bowl.
  3. Add Dijon, maple, and olive oil to a jar and shake well to combine.
  4. Pour half of the dressing over the vegetables and toss well to combine. Add to baking sheet and cook for 45-50 minutes, tossing once halfway through.
  5. While the other vegetables cook, massage the rest of the dressing in the kale until softened.
  6. To serve, plate the kale then add the roasted vegetables. For extra flavor, double the dressing recipe to drizzle on top.
http://www.areyoukitchenme.com/autumn-vegetable-sheet-pan-dinner/

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Fresh Sweet Corn Polenta

With just one ingredient and less than 30 minutes, a luxuriously silky bowl of Fresh Sweet Corn Polenta is deceptively simple! A sweet, creamy ode to the end of summer!

Ohio sweet corn is among the most perfect foods in the world. Bare in mind, this is coming from a corn-fed Midwesterner who has been gnawing on cobs since she was old enough to clutch one. But still. There are few things better than fresh corn.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

We picked up our last batch of corn from the farmer’s market last weekend and I have to say, I was pretty devastated. Not to be melodramatic or anything. But seriously, the end of corn season marks a transition into fall, which always leaves me feeling a little melancholy. Especially since I JUST discovered my favorite way to devour the sweet stuff.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Polenta. Not something I eat with any sort of regularity. But I’m always down for a bowl of steaming hot porridge. To be completely honest, prior to this recipe, my polenta preparation skills solely consisted of snipping opening a tube and slicing a log of the stuff. We’ve come a long way with this recipe my friends.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Although, not really! Because this might be even easier than hassling with stubborn plastic and crumbly results. Allow me to elaborate…

  • Shuck corn (ok this part admittedly sucks)
  • Cut corn off cob
  • Simmer corn
  • Blend corn
  • Voila!

I told you it doesn’t get any easier.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Impress your friends at a dinner party. Treat your sweetie to a fancy four-course meal. Or just eat the damn stuff straight from the fridge for breakfast because it’s THAT good. Not speaking from experience or anything…

Fresh Sweet Corn Polenta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-5 servings

With just one ingredient and less than 30 minutes, a luxuriously silky bowl of Fresh Sweet Corn Polenta is deceptively simple! A sweet, creamy ode to the end of summer!

Ingredients

  • 6 ears fresh corn
  • 1 tsp. salt
  • 2 Tbs. vegan butter (optional)
  • Water
  • Cherry tomatoes, roasted, for garnish (optional)
  • Parsley, for garnish (optional)

Instructions

  1. Prepare the corn by shucking husks and removing all silk. Rinse under cool water.
  2. Using a large serrated knife, cut the corn off the cob. Then run the back of the knife over the cob to “milk” all of the juice and small bits into the bowl.
  3. Add corn to a sauce pan and add salt and just enough water to cover. Bring to a simmer for 8-10 minutes, until corn is plump.
  4. Use a slotted spoon to scoop kernels into a blender or food processor. Begin blending, adding cooking liquid as needed.
  5. Blend until completely smooth (or a little chucky if you like it that way- I do) and return to pan. Add butter and warm until melted. Serve with roasted tomatoes and chopped fresh parsley.
http://www.areyoukitchenme.com/fresh-sweet-corn-polenta/

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

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