deliciousness unreal: black eyed pea salsa.

i think black eyed peas are awesome. after making & eating this salsa, you probably will, too.

1 big-ass can of black eyed peas (i use goya), drained & rinsed
1 bag frozen corn, thawed & drained
1 large green bell pepper, large dice
3 roma tomatoes, large dice
1 medium white onion, large dice
3 celery stalks, sliced horizontally (you can be fancy and dice if you want, i don't really care)
the juice of 1 lime
sea salt, to taste
cayenne pepper, to taste
crushed garlic, to taste
black pepper, to taste
olive oil (about 3 tablespoons) (optional)

combine spices, lime juice, onion, & celery in a bowl. mix enough to thoroughly coat the onion & celery. set aside for about 10 minutes. (during this time, you can finish any chopping or do the rinsing/ draining of the corn and black eyed peas)
add all other ingredients; mix gingerly, as the peas will be kind of soft & you don't wanna turn them into mush. chill the salsa or serve at room temperature.

this salsa is also absolutely fucking delicious when served as a soup, in chicken or veggie stock. jesus.


chick peas!

because i have this bad habit of tweeting about what i eat & not posting it here, i've been chastised by some folk who simply wanna know how i do what i do in the kitchen. so, here it goes:

1 can chick peas, rinsed and drained
1 medium heirloom tomato, large dice (any tomato will do, this is just what i had on hand)
1 small white onion, large dice
1 tablespoon curry powder
1/2 cup water or vegetable broth
2 cloves of garlic, chopped
salt & pepper, to taste
olive oil (enough to coat the bottom of a small saucepan)

coat a small saucepan with olive oil. add salt, pepper, onion, garlic, curry powder, & tomato.
when the onions begin to turn translucent, add the chick peas & water or broth. bring to a full boil for about 5 minutes.
lower the heat, cover the pot & cook for about 10 minutes or until the chick peas are the texture you like.
remove from heat -- serve over rice.