Curried black eyed pea loaf

Perfect with rice and salad

Crazy that I’ve been cooking away, yet haven’t had anything worth a post in nearly a month. Last night, my mother braised some potatoes, beets, and collards with some leek and green garlic, which was absolutely amazing with mac n’ cheese and certainly deserves mentioning. I’ve also cooked up some penne with beet greens, polenta with beans and greens, and revisited several recipes.

No doubt there will be plenty to write about beginning next week, as I head up to Washington to work on an organic farm and start cooking up some hearty meals with the other apprentices! In the meantime, while weeding through old recipe files, I stumbled upon the recipe for this scrumptious loaf, a perennial hit with my family that has somehow eluded this blog until now!

UPDATE (3/11/15): Made a double batch today, one with curry powder and fresh ginger, and the other with some rosemary, marjoram, and sage from my herb garden — a delicious variation! I baked the curried loaf in a 9×9″ baking dish, but accidently shorted the liquid measure, so it turned out rather dense and dry. Thankfully a few generous dollops of carrot raita (two grated carrots mixed with plain yogurt, cardamon, and a squeeze of lemon) helped save the day. Lesson learned. While the mixture may seem impossibly soupy when you stick it in the oven, trust the recipe and you’ll be rewarded with a delicious, tender loaf.

Disappearing fast…

Black-eyed Pea Loaf

1 tablespoon olive oil

Chopped leek or onion

1-2 cloves garlic, minced (optional)

Chopped sweet pepper (optional)

1 teaspoon curry powder (or other desired seasonings)

2 cups cooked black eyed peas

1/3 cup rolled oats

1/2 cup corn meal or polenta

2 cups water or vegetable broth

1/2 teaspoon salt and pepper, or to taste

Preheat oven to 350°. Grease a 9 inch baking or loaf pan. Sauté onion or leek, and garlic and pepper if using, until soft, about 3-5 minutes, then add curry powder and cook for another minute or two. Add peas, oats, cornmeal, and broth or water and mix thoroughly. Pour into loaf pan or baking dish and bake for 45 minutes. Press firmly into pan and let cool. Best served at room temperature or chilled.

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