Yokna Recipes

Winter Tabbouleh Salad

Salad:
2 cups bulgur wheat, presoaked 1 hour in 2 cups boiling water
2 large carrots, small dice
1 stalk celery, small dice
2 green onions, finely minced
3/4 cup freshly parsley, chopped
1/4 cup dried cranberries
1/4 golden raisins
1/4 pecans or walnuts, toasted

Dressing:
3 TBS lemon juice
3 TBS olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin

Fluff up presoaked bulgur wheat and toss in remaining salad ingredients. Whisk dressing ingredients together and toss with salad. Refrigerate for at least an hour to allow flavors to mingle. That’s it! I served this salad as a side with homemade flatbreads topped with caramelized onions, fennel, feta and olives. Leftovers are great stuffed in a pita for lunch!

Yokna Bottoms Smoky Chipotle Black-Eyed Peas

2 lbs. Dried Black-Eyed Peas
1-2 Large Onions
2 Large Carrots
3 Stalks Celery
6-8 Cloves Garlic
3-4 Stems Fresh Thyme
1/2 cup Fresh Parsley
1 Bay Leaf
3-4 Yokna Bottoms Smoked Chipotle Peppers, chopped
Veggie/Chicken Stock or Bullion
Generous Shots of Worcestershire Sauce & Louisiana Hot Sauce
Salt & Pepper to taste
Optional Additions: Ham hock, bacon, salt pork, or mushrooms (Add a nice meaty texture and umami flavor for vegetarians)

Rinse, sort, and soak peas, either overnight or do the quick soak method on the bag. Drain soaking water, rinse, and place peas in large pot, cover peas with fresh water, about two inches over the level of the peas. GENTLY simmer peas with lid tilted. While peas are cooking, finely chop onion, celery, carrots, and garlic. A food chopper makes it very easy to achieve a fine dice that makes for a really flavorful pot of peas. Sautee veggies in a little olive oil until tender and add to pot when peas are about halfway tender.

At this point, add thyme, bay leaf, and season peas to taste with Worcestershire sauce and a couple dashes of Louisiana Hot Sauce. Also, add the stock or bullion of choice – Not-Chicken Bullion is very flavorful! Now, for the secret to the rich, smokiness of these peas: the chipotle peppers.

Add the peppers along with ham hock, bacon, salt pork, or mushrooms. Turn the heat way down low and simmer until peas are tender. Cooking slow and low makes for peas superior in flavor!

Stir in parsley, adjust seasonings and enjoy! Serve with greens and The Original GritGirl cornbread (or alongside her delicious polenta for a modern twist!)

Yokna Bottoms Sweet Potato Biscuits

2 1/4 cup all-purpose flour

4 tsp. baking powder
1/2 tsp. salt
1 stick butter
1 1/2 cup mashed sweet potato
4 TBS sugar
1/4 – 1/2 cup Brown’s Dairy buttermilkPreheat oven to 450 degrees. Combine flour, baking powder, salt and sugar. Cut cold butter into flour with fork or fingers until it resembles coarse crumbs. In separate bowl, mix sweet potatoes and buttermilk then add to flour mixture to form a soft dough. Pat or roll out to 1/2 inch thickness then cut biscuits with a jelly jar and place on buttered baking sheet. Bake for about 10-12 minutes.

 

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