Meg Cline

August 3, 2010

Texas Caviar

The first time I came across the entry in her food log – “Texas caviar” – I didn’t think too much of it.  After all, as a Northerner transplanted to the South I’m used to coming across things in my clients’ food logs that I’m not entirely familiar with.  Succotash? Butter beans?  Banana pudding, fried okra, and even barbecue – all culinary creations I didn’t know existed until I crossed the Mason-Dixon Line.

Then I saw it everyday on her log for a week.  ”Is she eating caviar EVERY DAY?”  I finally asked and she turned over the recipe.

Turns out the very same recipe is one of my best friend’s “go to” dishes for potlucks as well, only she calls it by the slightly less PC-term “Redneck Caviar.”  Whatever you want to call it, it’s easy, it’s delicious and best of all, it’s healthy.

The fixins:

• 1 can of black-eyed peas (15 oz)
• 1 can of black beans (15 oz)
• 1 pint cherry tomatoes, halved or quartered
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 2 jalapenos, chopped
• 1 bunch green onions, chopped
• salt + pepper
• 1/2 cup light Italian dressing or Lime dressing

In case you’re not a visual learner:

1. Chop tomatoes, onions, green onions, jalapenos and green pepper.  Combine.
2. Add rinsed black-eyed peas and black beans.
3. Toss lightly.
4. Add 1/2 cup salad dressing, a pinch of salt and pepper and the minced garlic.
5. Allow it to chill at least 2 hours, up to overnight, to blend flavors together.

I like this just as “as is” as a side dish and with the beans in it, you could almost have it be a light meal by itself.  You can also use this a dip, which is how it’s mostly common served.  Of course, best served on a patio on a warm summer night with good friends and cold beers!

(When you look up the calorie count for this, you’ll find a range of 20 cals-200 calories per serving.  This depends mainly on two things: how many servings you make out of it and how much dressing you use.  Play around with it to figure out what works for you.  If I’m eating it as a side dish, I get about 20 servings out of my batch at 140 calories, 10 g of protein and 9 g of fiber.)

Enjoy, ya’ll.

July 9, 2010

Farmer’s Market Sandwich (Again)

I’m kind of obsessed with this sandwich.  I made it for dinner Tuesday night, and then had it again for lunch Wednesday, Thursday and Friday.

It’s good, ya’ll.  Even if you’re not a big fan of squash, you might like it this way.  Besides, what else are you going to do with all the extra squash your neighbor keeps giving you?

I made a video how-to of this last year, which I’ll post at the end.  But if you prefer the drool-worthy picture step-by-step, here you go.

You’ll need: squash or zucchini, olive oil or balsamic vinaigrette, pesto, basil and real mozzarella (the kind that comes in a ball). 

1. Preheat oven to 350. 

2. Cut your squash (and/or zucchini) into rounds that about as thick as a quarter. 

(PS, that’s my cute sister in my kitchen!)

3. Lay the squash coins out flat on a cooking sheet.

4. Drizzle with olive oil or… even better the balsamic vinegar recipe I gave you in my previous post!  Sprinkle with Mrs. Dash’s, or Italian Seasoning or good ol’ salt n pepper.

5. Roast the coins in the oven at 350 for 20 minutes.  Check them half way through, and flip ‘em over.

6. Meanwhile, spread about 2 tsp of pesto on a slice of bread.

7. Lay two thin slices of mozzrella (abt 1 oz) on the bread.  Sprinkle a little pepper on, and microwave for 10 seconds just to get it a little melty.  This is about where you should be dying from the delicious aroma of pesto + melted cheese. 

8. Cover the mozz with basil.  I really don’t believe in too much basil, but use your own discretion. 

9. Once the squash is cooked, add it as the “meat” of your sandwich.

10. Devour.  Repeat for the next four days in a row.

Okay, if that wasn’t good enough for you, you can watch me make it here.  This is a lower-calorie version with a few swaps, but the steps are still the same.