Foodie Tuesday with Smarty Marty! – New Year’s Day Style – Greens & Blackeye Peas

what's for dinner - Cover Photo Blog

My parents were from the deep south, but they never cooked the traditional dishes known for southern cooking. When my family moved to the south my southern sisters introduced me to this dish…needless to say, it took some years to get it just right…49029604_2733762649968000_9150101011476512768_o

INGREDIENTS

  • ½ pound black-eyed peas, rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 1 bay leaf
  • Salt to taste
  • 1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
  • 2 tablespoons tomato paste dissolved in 1/2 cup water
  • ¼ to ½ cup chopped fresh dill (to taste)
  • Freshly ground pepper to taste
  • For topping (optional): crumbled feta or fresh lemon juice49274302_2733762686634663_3711966425196265472_o
  • PREPARATION

    1. Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
    2. Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
    3. Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

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Food Styled and Prepared By Smarty Marty

Recipe By – cooking.nytimes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

 

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Foodie Tuesday with Smarty Marty- Pumpkin Soup!

what's for dinner - Cover Photo Blog

Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup

First things First…. Gather up the necessary ingredients:

  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

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Directions:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

  1. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  2. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serve it up in style!

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Food Styled and Prepared By Smarty Marty

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Souvlaki

what's for dinner - Cover Photo Blog

This week’s Foodie Tuesday meal idea for you is Mediterranean style dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.


Chicken Souvlaki Plate3

INGREDIENTs

  • 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 2 garlic cloves, finely grated
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
  • 1/2 English cucumber, chopped
  • 1/2 cup fat-free Greek yogurt
  • 3 plum tomatoes, quartered
  • 1/2 small red onion, cut 3/4 inch thick, and separated into slices
  • 4 whole-wheat pitas
  • Garnish: oregano leaves

Chicken Souvlaki Plate2

 

DIRECTIONS

1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Chicken Souvlaki Plate4Chicken Souvlaki Plate

 

Food Styled and Prepared By Smarty Marty

Recipe By -www.marthastewart.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

 

Foodie Tuesday with Smarty Marty- Smarty Marty- Stuffed Turkey Roll

what's for dinner - Cover Photo Blog

This week Foodie Delight is staying in line with the holiday spirit… Looking to do something different with Turkey as the main dish. This week Smarty Marty is bring to us a Stuffed Turkey Roll. First things first… we need to gather up the necessary ingredients.

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground turkey
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons butter
  • 2 tablespoons water
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon ground thyme
  • 2 cups seasoned stuffing cubes
  • 2 bacon strips, halved

Stuffed Turkey Rolls

Directions

  • In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12×9-in. rectangle on a piece of heavy-duty foil; set aside.
  • In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.
  • Place loaf, seam side down, in a greased 9×5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

 

Stuffed Turkey Rolls3

 

Stuffed Turkey Rolls4

Food Styled and Prepared By Smarty Marty

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Spaghetti Dinner

what's for dinner - Cover Photo Blog

Hi Folks this week delicious delights from our Foodie Tuesday inspiration is vegan spaghetti This dish is a perfect and quick and easy filling meal. Let’s get started by gathering up the necessary ingredients.

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 3 tablespoons canola oil
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese

 

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Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
  • Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

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Food Styled and Prepared By Smarty Marty

Recipe By -www.tasteofhome.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Turkey Meatloaf

what's for dinner - Cover Photo Blog

Hi Folks! Welcome back to another foodie Tuesday recipe idea from our favorite inspiration recipe idea creator Smarty Marty! Well, she is back with this classic with a change. As the weather in different parts of the country is changing, she has created a more filling dish that gives you comfort after one serving. Turkey Meatloaf is this week dish of the week! So let’s get started with the ingredients you will need to create this meal

1 1/2 pounds ground turkey

  • 3/4 cup crushed buttery round crackers
  • 1/2 cup milk
  • 1 small onion, chopped
  • 1 egg
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • Topping:
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce

Turkey Meat loaf ingredients

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

  1. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
  2. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
  3. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. Turkey Meat loaf 1Turkey MeatloafTurkey Meat loaf2Food Styled and Prepared By Smarty Marty

    Recipe By -www.allrecipes.com

    Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Souvlaki

what's for dinner - Cover Photo Blog

This week Foodie Tuesday sentiments by Smarty Marty : My big fat Greek meal was kind of tasty to me…what are you making for dinner… — eating chicken souvlaki.

So we are preparing to give you instructions to create your own Chicken Souvlaki!

First things first gather up the necessary ingredients.

Chicken Souvlaki Plate3

Gather up the necessary ingredients:

1/4 cup olive oil

  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
  • Sauce:
  • 1 (6 ounce) container plain Greek-style yogurt
  • 1/2 cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Chicken Souvlaki Plate2

Directions:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

  1. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  3. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Chicken Souvlaki Plate4

Food Styled and Prepared By Smarty Marty

Recipe By -www.allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty