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- Tuna Croissant Sandwich

Smarty Foodie this week is keeping it easy with a quick meal idea for you. Grab you a can a Tuna we are going to assist with this delicious delight!

Tuna Croissant Sandwich

First Things First gather up the necessary ingredients.

Ingredients

Ingredients

  • 1 (12 oz.) can tuna
  • ½ medium red onion
  • 4 pieces scallions
  • 1 stalk celery
  • 2½ tablespoons sweet pickle relish
  • 2 tablespoons Parmesan cheese
  • ¼ teaspoon garlic powder
  • 5 tablespoons mayonnaise
  • 4 pieces Croissant
  • 4 pieces lettuce38085951_2421948767816058_5463589062147309568_o38292818_2421948641149404_2284184099025321984_o
  • Directions

    1. Open the tuna and drain water or oil.
    2. Chop the onion, celery, and scallions.
    3. Arrange the tuna in a mixing bowl. Add mayonnaise, chopped onion, celery, and scallions.
    4. Add Parmesan cheese and garlic powder. Mix well
    5. Slice the Croissant in half and then lay a piece of lettuce flat on one slice of the bread. Scoop some tuna salad over the lettuce. Top with the other bread slice.
    6. Serve and Enjoy!

    38183377_2421948617816073_4978003770513293312_o38072485_2421948591149409_8955805572997840896_oFood Styled and Prepared By Smarty Marty

    Recipe By -www.speedyrecipe.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 by Smarty Marty- Homemade Potato Salad!

So Smarty Marty is getting you all prepared for your 4th of July cook out! So along with all the favorite BBQ delights here is a recipe for one of the sides that can make a way to the table come tomorrow. So let’s get started by father up the necessary ingredients needed:

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste36650552_2360107840666818_956293091432595456_o36611096_2360107857333483_6280000089565954048_o
  • Direction:
    • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
    • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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Dinner is Served with some other delicious Delights! 36467258_2360105064000429_5129106290559156224_n

  • Food Styled and Prepared By Smarty Marty

    Recipe By – 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