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Autumn Fish Chowder with Kamut

September 12, 2011

This warming fish chowder recipe combines the hearty, fall flavors of kamut and sweet potatoes with a tropical twist from coconut milk.

Autumn Fish Chowder with Kamut Recipe | Fake Food Free

I saw a fish chowder in a magazine recently and immediately started thinking of ways I could adapt it. I thought fall, tropics and whole grains all at once, but wasn’t quite sure what direction to go with it.

So I went with all three.

After seeing kamut in a cold grain salad when eating out recently, I bought some hoping to substitute it for wheat berries sometime. If you haven’t had it before, when cooked, kamut has the chewy texture like a wheat berry although the grain is slightly longer. So that took care of the whole grain part.

The tropical part comes from coconut milk. Actually I could say tropical-slash-Asian because the soup reminds me of some we had in SE Asia. I worked in a little autumn with some diced sweet potato.

I was incredibly pleased with the result. While it was cooking, I spent the whole time thinking what type of herb or spice I would use to flavor it. Turns out I added nothing, but salt and pepper. All the other ingredients had plenty of flavor on their own.

I used cod as the white fish, and believe it or not, canned salmon. Obviously canned isn’t my first choice, but I had some that had been around a while and no fresh on hand. The soup would also be great with shrimp, scallops or any kind of seafood.

Autumn Fish Chowder with Kamut
Inspired by Wild Rice & Fish Chowder, Midwest Living Recipes for All Seasons Vol. 2

Makes: 4 to 6 servings

Ingredients:

1 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium sweet potato, peeled and chopped
1 large red potato, peeled and chopped
¾ cup kamut, cooked and drained
4 oz. white fish, cubed
4 oz. wild salmon, cubed (or canned salmon)
¾ cup coconut milk
1 tsp salt
¼ tsp black pepper

Prep:

In a 3-quart soup pot, melt the butter and olive oil over medium heat. Add the onion, cook about 7 minutes and then add the garlic. Stir in the potatoes and cook for 2 to 3 minutes longer. Stir in the kamut.

Add just enough water to barely cover the potatoes. Partially cover the pot with a lid, bring to a simmer over medium-high heat and cook 7 to 10 minutes or until the potatoes are slightly tender. Add the fish and simmer 3 to 5 minutes more, until the fish is cooked or heated through.

Stir in the coconut milk, salt and pepper. Serve warm.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Thai Basil Pesto Orzo with Local Meatballs

August 15, 2011

When it comes to food, I do a lot of impulse buying. Although it’s not really food anymore, like, say, a candy bar in the check out aisle. No, now I guess you could call it ingredient impulse buying. Now it’s more like splurging on the chocolate bar I will later use in cookies.

Sometimes, though, I resist the temptation and I wait. This most often happens with things I know will be there a month or so later, especially meat.

Take these meatballs for example. I saw them at our local meat market well over 6 months ago. I wanted to try them, but decided to wait.

Every time I went they were there and every time I saw them I thought more about what I could do with them. Pasta, sure, but did I really need to buy them instead of making my own?

Turns out the answer to that is yes.

I finally picked up a small pack of these local, pastured meatballs that include a combination of beef, lamb and pork. They are spiced perfectly – a little garlic, a little parsley and a little of what I think was fennel seed.

They definitely needed a place to shine so I decided not to cover them in sauce. Instead, I combined them with a sauce in the raw, one that was more garden-fresh.

Despite the fact that my sweet basil is about to dry up, the Thai basil has been going strong. Now, I can’t say I like Thai basil as much as sweet, but it’s a nice substitute every now and then.

I used it in my standard walnut pesto and then topped the dish with some of the gorgeous red cherry tomatoes we’ve been fortunate enough to have most of the summer. They are juicy and sweet and just pop in your mouth, they are so fresh.

Thai Basil Pesto Orzo

1 cup packed Thai basil leaves
2 cloves garlic, peeled
2 tbsp chopped walnuts
2 tbsp freshly grated parmesan cheese
2 to 4 tbsp olive oil
Salt and pepper to taste
½ lb orzo, cooked to package directions
1 ½ cups cherry tomatoes, halved
½ lb meatballs, baked (optional)

In a small food processor, combine the basil, garlic, walnuts, cheese and 1 tbsp olive oil. Pulse until everything is finely chopped. Continue to pulse and the mixture will get slightly creamy due to the walnuts.

Continue to add olive oil to reach your desired consistency, whether you like it thick or thin. Add salt and pepper to taste.

Cook and drain the orzo. In a large bowl, combine the pesto and the orzo. Stir until all the orzo is coated. Transfer to a serving platter. Top with meat balls, if using, and cherry tomatoes. Serves 4-6.

Roasted Corn and Pepper Wheat Berry Salad

August 8, 2011

Fresh corn is finally here and lots of it! I’ve mentioned before that I feel a bit sorry for fresh corn. It often gets a bad rap for being turned into corn syrup and invading our food supply, and it’s almost always categorized as a dreaded starchy veggie. I think all of this causes us to overlook how truly wonderful a fresh ear in the middle of summer can be.

My quest this summer has been to avoid taking any seasonal fruit or veggie for granted and corn has been no exception. I bought 2 dozen ears a couple weeks back and froze half of it. The rest was roasted and skillet-fried for salads and fresh salsas.

Growing up my mom always made fried corn. It really wasn’t fried, just cooked in a skillet with butter and green peppers. I loved corn prepared like this as much as eating a crisp, sweet ear on the cob.

Knowing how good it is from the skillet and knowing how much I like roasted vegetables, I just had to turn on the oven in the heat of summer to roast some up.

I used a mix of peppers from our garden, both hot and sweet, but any variety would work. I added onion and some herbs as well.

This was one of those eat-the-entire-bowl kind of salads. So sweet from the fresh corn and just enough savory flavor from the roasting.

I wanted to make it into more of a meal so I added some cooked wheat berries which worked out really well. I actually enjoyed the salad both warm and cold. Both versions tasted equally as good.

Roasted Corn and Pepper Wheat Berry Salad

Makes: 4 to 6 servings

What you’ll need:
Kernels from 2 ears fresh sweet corn
2 Poblano peppers, cored and chopped
2 Anaheim peppers, cored and chopped
1 yellow bell pepper, cored and chopped
2 Pinata peppers, cored and chopped (these are similar to jalapenos)
2 sweet banana peppers, cored and chopped
½ medium sweet onion, chopped
1 tablespoon olive oil
1 teaspoon each finely chopped fresh herbs – basil, thyme, rosemary
Salt and pepper to taste
1 cup cooked wheat berries

How to make it:
Preheat the oven to 400 degrees F. Place all veggies on a large baking sheet. Sprinkle with the herbs and olive oil. Turn the veggies to coat them with the oil.

Roast for 20 minutes, stirring once halfway through. Veggies should begin to brown slightly and soften.

Remove from the oven and season with salt and pepper to taste. Transfer to a large bowl. Stir in the wheat berries. Serve warm or cold.

Thanks for reading! All images and content are the property of Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Baking with Coconut Oil: Gooseberry Pie

July 12, 2011

Gooseberries are one of those fruits that we always had growing in our backyard, but that no one else outside our family seemed to know anything about it. To me it seemed that gooseberries to others were like currants to me. They knew of them, but had never had the opportunity to experience them.

It didn’t really hit me how unpopular gooseberries were in our area until I came across them in Brazil. Not the fruit, though, the flavor. We started seeing groselha flavored popsicles and juices. There was even a groselha beer, also a bit of a girlie beer, where they put a shot of groselha syrup in the mug.

Thanks to my trusty translating book I quickly learned that groselha was gooseberry and it was something I’d known most of my life.

My parent’s gooseberry bushes are the red variety and when I was visiting recently I brought a small container back with me. A gooseberry is difficult to describe. Its flavor isn’t very distinct to me, just sweet. The skin and flesh are like that of a commercial grape, but the seeds inside are more like a blueberry. They are very difficult to pick due to the large thorns, but with gloves we managed to get a container full. Taking my mom’s advice we mixed both the purple/red and the ones that were still a little green.

Having the gooseberries to use up gave me an opportunity to try out a new pie crust. I’d wanted to try to make one with only virgin coconut oil for a while. Given the season and that my oil is in the fridge right now to prevent it from being a liquid, using it for the pie was quite the task.

I set the jar in warm water until it softened just a bit and then I had to do some serious digging to get it out and at the right texture. I wanted it to be firm enough to cut, but somewhat soft like butter. After a lot of work, I finely got it the way I wanted it and got working on my pie.

I had planned to make the pie all gooseberry, but I had just a few blackberries and raspberries that were threatening to go bad so I threw those in as well. I knew the berries would be good so the real test was the pie crust.

I’m going to go ahead and claim success. We really liked it. It was nice and flakey with that mild sweetness you get from coconut oil. Any combination of flours would work. I just happened to have white whole wheat and buckwheat around so I gave them a try. This crust is a nice break from an all butter version. It makes for a hearty, whole grain pie.

Gooseberry Pie with a Coconut Oil Crust

Crust: (enough for a 9-inch, two-crust pie)

2 cups white whole wheat flour
½ cup buckwheat flour
1 tsp salt
1 cup virgin coconut oil, cubed (about the texture of cold butter)
½ cup cold water

Filling:

3 ½ cups gooseberries (or any mixture of berries)
¼ cup raw sugar
1 ½ tbsp white whole wheat flour
1 tsp vanilla

In a bowl, mix the flours and salt. Add the semi-solid coconut oil and blend with a pastry blender until the oil is incorporated with pea-sized pieces.

Slowly add the water a little at a time and mix by hand until a dough is formed. Divide into two equal parts, wrap in plastic wrap and refrigerate for about 30 minutes. Remove from the fridge and roll out between two pieces of plastic wrap to the appropriate size for your pie pan.

Preheat the oven to 400 degrees F. In a bowl, combine the berries and toss with the flour and sugar until all the fruit is well coated. Stir in the vanilla.

Place the bottom crust in your pie pan and prick gently with a fork. Add the berry mixture. Cover with the top crust and cut slits in the top for baking. Sprinkle the top with about a teaspoon of raw sugar if desired.

Bake for 35 to 45 minutes. The crust should begin to brown and be firm and the berries should be bubbly. Remove, let sit for about 10 minutes and serve or allow to cool to room temperature. Serves 8.

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This post is a bit of a two-part because I have another fun recipe to share with you. My friend Jada, who is going on 10, developed a newfound interest in all things Abraham Lincoln this past school year. So this summer, Jada did a great presentation all about his life and included Abe Lincoln’s favorite cake. She consulted me, the food blogger, to find out if I thought the recipe was as good as she did. Oh, yes it is.

Jada made the cake with her family this week and her mom brought me some to work. I promised to photograph it and share this beautiful, and mighty tasty, cake with you. So here you go, and if you are interested in the recipe, quite a few bloggers have featured it. Obama Foodorama and Frugal Housekeeping are two of them. Thanks, Jada!

Blueberry Almond Cake

June 23, 2011

I’ve been combing the cookbooks lately. Not just any cookbooks, but the many I have on my own shelves. I won’t say too many, because I really don’t think I could ever have too many cookbooks.

I find that when I get one, as good as it may be, I make one or two recipes and on the shelf it goes. I have no idea why because they are all filled with a lot more than two fabulous recipes. It’s like the new updated gadget comes out, the old one gets shelved even though it’s still in perfect working condition.

So I’ve been combing through them page by page on my lunch hour at work and at home in the evenings. First, for recipes to spotlight these blueberries, and second, to look at photographs.

When I took the online CreativeLIVE Food Photography Course with Penny De Los Santos a few weeks ago, she repeatedly advised that aspiring and experienced food photographers should always be looking for inspiration. In books, in magazines, anywhere there is a food photograph, study it and use it to inspire your own ideas. That tip really stuck with me so I’ve been trying to incorporate picture study-time on a regular basis.

In the process I found an almond cake I wanted to try last year, but never got around to it. It comes from Canning for a New Generation by Liana Krissoff which I reviewed last year. It remains one of my favorite books because while it focuses on canning it is filled with recipes for entrees and desserts as well.

So I took the cake as a guide, used my favorite sugars and flours, added a little, took a little away and ended up with this Blueberry Almond Cake.

I was incredibly happy with the result. The cake is sweet and slightly nutty and the berries add just a little tartness. It’s a bit of a cross between a dessert cake and a coffee cake. I only view that as a bonus because once again, cake for breakfast!

Blueberry Almond Cake

2015-07-02 09:10:30

Makes: 8 to 10 servings

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Ingredients

1 cup raw, unsalted almonds
¾ cup evaporated cane or raw sugar plus 1 tbsp and some for sprinkling (I use Demerara)
1 ½ cups white whole wheat flour
2 teaspoons baking powder
1 teaspoons fine ground sea salt
4 large eggs
½ teaspoon almond extract
¾ cup unsalted butter, melted
½ cup fresh blueberries

Instructions

Preheat the oven to 325 degrees F. Butter and flour a 9-inch spring-form pan.
In a food processor, process the almonds and 1 tablespoon of the sugar until they are finely ground, somewhat close in consistency to a coarse flour.
In a medium bowl, combine the ground almonds, flour, baking powder and salt. Stir to combine and set aside.
To the bowl of an electric mixer, add the eggs and ¾ cup of sugar. Using the whisk attachment, beat for about 3 minutes until it is light and fluffy. Mix in the almond extract.
Slowly alternate adding the butter and flour mixture, blending after each addition just until combined. The batter will be thick.
Pour the batter into the prepared pan. Evenly distribute the blueberries on top of the cake, gently pressing each into the batter. Sprinkle on 1 to 2 teaspoons of raw sugar.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the sides pull away from the pan. Place on a cooling rack and cool in the pan for 10 minutes. Remove the spring-form pan and cool to room temperature.

Adapted from Adapted from Rustic Almond Cake from Canning for a New Generation

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Lemon Feta Orzo with Shrimp

June 19, 2011

The problem with developing an interest in food is that little by little one becomes a food snob. You might swear it will never happen, but the transition is very slow, barely noticeable at first. You find you start to get a little pickier. Then you find yourself completely turning down things because they just aren’t up to your standards. That’s when you realize it.

I’m a food snob.

It may not be in the traditional sense. I don’t need fancy caviar and champagne, but I do want authentic Asian cuisine and microbrews.

I think it started with coffee. There was a day when I would drink that stuff that is produced affordably for the masses at conferences or in the typical office setting just so I could have my coffee. Now, no thanks. I’d rather go without than suffer through a mediocre cup.

Then it moved on to cheese. While it doesn’t have to be imported, I definitely would prefer a small scale creamery making authentic varieties. At the very least, I have to buy it by the block and shred it myself. That being said, I haven’t been to France yet, so I have a feeling things may only get worse.

The latest addition to my food snobbery list is pasta. Once I made homemade pasta I was sold that the time invested is completely worth the final result. I rarely have the desire to buy and boil up dried pasta. However, some of those fancy shapes and sizes are a bit too difficult for home production, for me anyway.

Orzo is the first one that comes to mind. I love orzo and I’m just not sure I would have the talent or patience to make all those little pieces!

So okay, maybe I’m not as snobby as I thought, but I am starting to get the impression that in certain situations my standards are a bit high. I guess that’s just more reason to travel for the best and make the rest!

Lemon Feta Orzo with Shrimp

1 lb orzo, cooked to al dente
2 tbsp olive oil
2 cloves garlic, minced
2 spring onions, sliced (greens reserved)
20 to 25 shrimp, thawed if frozen
Juice and zest of 1 lemon
1 cup black olives, sliced
½ cup feta cheese, crumbled
1 tbsp fresh parsley, chopped
½ tsp black pepper

Heat 1 tbsp of the oil in a large, deep skillet (a wok works well) over medium-high heat. Add the onions and garlic. Cook 1 to 2 minutes. Add shrimp, the juice of half the lemon and the zest of half the lemon. Cook until the shrimp just begin to turn opaque, or if already cooked, just until they start to heat through.

Add the drained pasta to the skillet. Stir in the olives, and feta. Continue to cook until the shrimp is cooked or heated through. Remove from heat. Add the remaining tbsp of oil, the juice and zest of the other half of lemon, the reserved onion greens (scallions), parsley and pepper. Stir to combine all ingredients. Serves 4 to 5.

Strawberry Pecan Pancakes

May 15, 2011

Here come the strawberries! I say that with excitement and a fair amount of warning. Excitement because our fridge is overflowing with little red bites of sweetness and warning because recipes may be very strawberry-centric for a while.

See this container? Take that times about five. And that’s just within the last week with many more to come. Awesome, right?

Strawberry Pecan Pancakes | Fake Food Free

After some discussion we decided not to make jam this year. I made a ton of peach jam last year and even after giving most of it away, we still have too much. With the amount of sugar added to it, we find that we just don’t eat it that often so we think strawberry jam isn’t the way to go for us this year.

But, pancakes, ice cream, salads and bowl after bowl of fresh sliced berries? Yeah, that will work. All the extras will be frozen for use in baked goods and smoothies later this year.

Let’s start with these pancakes. They begin with a base of white whole wheat flour and ground flax seed. Strawberry puree adds the seasonal flavor and chopped pecans give you a bit of a crunch in each bite. Top with chopped fresh berries and maybe a little maple syrup and breakfast is complete.

I think I’ve mentioned this before, but I do have to give my husband credit for the beautiful griddle job on these tasty cakes. I can mix up a good batter, but when it comes to actually cooking pancakes I am a destroyer. I burn them every time. So this recipe was very much a group effort complete with pugs swiping a few pieces of strawberry that fell on the floor during the process.

Strawberry Pecan Pancakes

Makes: 6 pancakes

Ingredients

1 large egg, slightly beaten
1 cup whole or 2% milk
1 tablespoon mascavo sugar
2 tablespoons ground flax seed
1/3 cup fresh strawberries, pureed
½ cup pecans, chopped
3 teaspoons baking powder
½ teaspoons salt
1 cup white whole wheat flour
Virgin coconut oil for the griddle

Prep

In a mixing bowl, whisk together the egg, milk and sugar. Stir in the flax seed, strawberry puree and pecans. Next mix in the baking powder and salt. Gently stir in the flour until all ingredients are combined.

Heat a griddle over medium to medium-high heat. Add about a teaspoon of coconut oil, if desired. Work in batches and drop the batter by a heaping ¼ cup into the skillet. Once the batter begins to bubble, flip and cook the same amount of time on the other side. Serve warm with fresh strawberries and maple syrup.

Apricot Cranberry Bars: The Quest for a Pre-Run Snack

May 10, 2011

I’m on a bit of a mission. I need to find a bar (preferable one I make) that works as a pre-run snack for me. As you know if you do any kind of exercise, especially running, once you find something that works, you stick with it. Works meaning it’s easily digested and doesn’t cause you any belly problems during the activity.

Unfortunately, what has been working for me in the past are packaged bars which also have soy protein isolate in them, something I really would like to cut out of my diet completely. Other bars that don’t contain it often have too much fat (usually as nuts) in their base and they don’t settle well.

So something dawned on me this past weekend when I was eating a few bites of what has become my standard running snack. The cookies I made last week were likely no different in nutritional make up than the bar I had in my hand. In fact, I would consider them better.

Simply put, I can do this. I can make my own bar that works well with my running. I just need a few tries and may waste a few ingredients along the way.

This is my first attempt. I thought they’d have a little too much fat in them, but I had one before my 3 miles this morning and all went well. They aren’t the exact texture I want as they baked up a little cakeier than I’d like, but I expected that with the ingredients I used. This was just a start.

That being said, regardless of whether they will prove to be a pre-run snack, these bars are downright tasty as a breakfast. They have just the right amount of sweetness, but they are hearty and filling with the nuts and oats.

Apricot Cranberry Bars

½ cup virgin coconut oil

¼ cup Demerara sugar

¼ cup local honey

1 egg

½ tsp baking soda

½ tsp salt

1 cup white whole wheat flour

½ cup rolled oats

¼ cup dried cranberries

¼ cup dried apricots, finely chopped

½ cup nuts, chopped (I used almonds and walnuts)

Preheat the oven to 375 degrees F. Grease an 8 x 8 inch pan lightly with coconut oil. In a mixing bowl, blend the coconut oil, honey and sugar on medium-high. Continue to blend for about 3 minutes. Blend in the egg. Add the baking soda and salt.

Gradually mix in the flour and oats just until combined. Finally stir in the fruit and nuts. Pour the batter into the prepared pan and spread evenly. Bake 15 to 20 minutes or until the bars are browned and a toothpick inserted in the center comes out clean. Makes 10 to 12 bars.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil

May 6, 2011

Every now and then I like to post a recipe that needs few words. This would be one of them.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil| Fake Food Free

I modified my coconut oil chocolate chip cookie recipe in honor of the Kentucky Derby. While in the oven, you will smell the wonderful aroma of coconut and bourbon blending together. Once cooled, they become a bourbon ball, cookie and pecan pie in one.

This year leave the classic Run for the Roses pie to someone else. Get your Derby Day dessert with these cookies!

Bourbon, Chocolate Chip, Pecan Cookies

Makes: About 2 dozen

Ingredients

½ cup virgin, cold-pressed coconut oil, at room temperature
1 cup Demerara sugar
1 large egg
2 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
½ tsp baking soda
½ tsp fine ground sea salt
½ cup dark chocolate chips
½ cup raw pecans, chopped

Prep

Preheat the oven to 375 degrees F. In the bowl of an electric stand mixer, combine the coconut oil and sugar. Mix on medium-high for 2 to 3 minutes, or until well blended. Mix in the egg and then add the bourbon.

In a medium bowl, stir together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl, keeping the mixer on low. Turn to medium and mix until everything is incorporated. Stir in the chocolate chips and pecans.

Scoop by the tablespoonful onto an ungreased cookie sheet and gently flatten each cookie. Bake for 10 to 12 minutes until the edges are browned and cookies are firm. Allow to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.

Hoppin’ John: More Finds from South Carolina

April 8, 2011

Hoppin’ John (black-eyed peas and rice) | Fake Food Free

Is it too late to celebrate New Year’s?

I know I’m a bit behind with sharing a dish that traditionally brings in a new year, but I’m a late bloomer when it comes to this version of rice and beans. I think I’ve always known what it is, but I had never actually eaten it until I went to Charleston, South Carolina last month.

And what a place to have it considering it’s a well celebrated local dish in that area of the U.S. So as soon as I returned I picked up a bag of black-eyed peas. We have definitely hit spring now, but just a few days ago we were having perfect rice and beans weather so I decided to give it a try.

There are many, many recipes out there for Hoppin’ John so this one is an adaptation of several. I was incredibly pleased with the result. It’s lasted me several meals and last night I even turned it into a nacho dinner of sorts.

I do have to admit that my husband didn’t care for it, but I’m pretty sure I nailed down the reasons. One – although no sugar is added it does have a bit of a sweet flavor which isn’t his cup of tea. Two – I like my beans to have a firm texture and he does not. So if you are in my camp as far as your preferences I have no doubt that you will love this hearty dish!

Hoppin’ John

Makes: 4 to 6 servings

Ingredients

2 cups black-eyed peas, soaked overnight, drained and rinsed
2 thick-cut slices pastured Heritage-breed bacon
2 stalks celery, chopped
1 small onion, diced
3 cloves garlic, minced
2 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 bay leaf
1 ½ cups dry brown rice, cooked according to package directions
Chives for garnish

Prep

In a heavy sauce pot, heat the bacon over medium heat until the fat renders and becomes bubbly. Add the celery and onion, increase the heat to medium-high and cook for about 5 minutes or until vegetables are tender. Add the garlic and cook an additional minute.

Stir in the oregano, cumin, chili powder, smoked paprika, salt and pepper. Add the drained black-eyed peas. Add enough water, to just barely cover the peas. Add the bay leaf.

Bring to a boil and reduce to a simmer. Simmer partially covered for 30 to 45 minutes, stirring occasionally. Once the peas reach your desired tenderness, remove the pot from heat and remove the bay leaf.

Serve over brown rice, or stir in the brown rice into the pot before serving. Garnish with chopped chives.