NY day lucky meal
For NY day, I wanted to make a meal dedicated to a year of prosperity- black eyed peas and greens!
I ended up making Black eyed Peas with shrimp, over polenta-
For black-eyed peas:
4 bacon slices (I used MorningStar fake bacon)
4 scallions, chopped or 1/2 onion
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 bay leaves
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
1 pound large shrimp, peeled and deveined
Cook bacon in a pot or skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook onion, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
Add black-eyed peas and broth and simmer 5 minutes.
Add raw shrimp on top and sprinkle with salt, pepper, and garlic powder. Cook until pink- flipping once.
Serve over polenta and collard greens, sprinkle with bacon.
Collard greens:
For the greens: Saute bacon and onion. Add greens, 3 cups chicken stock, and 1 T vinegar, salt and pepper. (I added mustard powder for a little something!)
Polenta in the Instant Pot:
4 1/4 cups Water or Broth
4 Tbsp Butter
1/2 tsp Salt (or more to taste)
1 cup Polenta (aka, coarse corn meal, coarse corn grits)
1 cup Parmesan Cheese grated
3/4 cup Milk (or half and half)
1/2 tsp Pepper
Press the Sauté button on the Instant Pot. Add the water, butter, and salt. Bring to a simmer. Whisk in the polenta, and put the lid on the pot.
Set the steam release knob to the Sealing position. Cancel the Sauté function (usually by pressing the Keep Warm/Cancel button). Press the Manual (or Pressure Cook) button, and then the + or - button to select 7 minutes (4 minutes for the quick cooking variety). When cook cycle ends, turn off the pressure cooker and let the pot naturally release the pressure for 10 minutes. Then manually release the remaining pressure.
Add cheese, milk, and pepper.
Polenta adapted from: https://www.simplyhappyfoodie.com/instant-pot-polenta/
Black eyed peas adapted from: https://www.epicurious.com/recipes/food/views/garlicky-black-pepper-shrimp-and-black-eyed-peas-351811
I ended up making Black eyed Peas with shrimp, over polenta-
For black-eyed peas:
4 bacon slices (I used MorningStar fake bacon)
4 scallions, chopped or 1/2 onion
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 bay leaves
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
1 pound large shrimp, peeled and deveined
Cook bacon in a pot or skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook onion, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
Add black-eyed peas and broth and simmer 5 minutes.
Add raw shrimp on top and sprinkle with salt, pepper, and garlic powder. Cook until pink- flipping once.
Serve over polenta and collard greens, sprinkle with bacon.
Collard greens:
For the greens: Saute bacon and onion. Add greens, 3 cups chicken stock, and 1 T vinegar, salt and pepper. (I added mustard powder for a little something!)
Polenta in the Instant Pot:
4 1/4 cups Water or Broth
4 Tbsp Butter
1/2 tsp Salt (or more to taste)
1 cup Polenta (aka, coarse corn meal, coarse corn grits)
1 cup Parmesan Cheese grated
3/4 cup Milk (or half and half)
1/2 tsp Pepper
Press the Sauté button on the Instant Pot. Add the water, butter, and salt. Bring to a simmer. Whisk in the polenta, and put the lid on the pot.
Set the steam release knob to the Sealing position. Cancel the Sauté function (usually by pressing the Keep Warm/Cancel button). Press the Manual (or Pressure Cook) button, and then the + or - button to select 7 minutes (4 minutes for the quick cooking variety). When cook cycle ends, turn off the pressure cooker and let the pot naturally release the pressure for 10 minutes. Then manually release the remaining pressure.
Add cheese, milk, and pepper.
Polenta adapted from: https://www.simplyhappyfoodie.com/instant-pot-polenta/
Black eyed peas adapted from: https://www.epicurious.com/recipes/food/views/garlicky-black-pepper-shrimp-and-black-eyed-peas-351811
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