Mexican Style Black Eyed Beans Soup

I had my vaccination yesterday morning. I took the rest of the afternoon off from work as I was feeling rather nauseated, as well as anxious for a number of reasons, including the fact that i have not gone out for such a long time - only to be surrounded by so many people in one place.  It was anxiety inducing to say the least.  When I got home, i got a blanket and snook under it on the sofa and snoozed for a couple of hours.  I am feeling much better today, but have been taking it easy, which means the garden is neglected again for another weekend.

Anyway, early  in the week, I made this Mexican Style Black Eyed Bean soup. It was after making the Kunde -  Black Eyes Peas and Tomatoes in Peanut Sauce last week and laying my hands on the black eyed peas jar, i thought i'd  make another recipe with them.  

Also its been quite cold here. I am not ashamed to say that i have been cuddling my hot water bottle like a childhood teddy.  

We even had a flurry of snow at one point and although it did not stick.  It was rather beautiful falling.  If you have watched the movie Edward Scissorhands, then that is the snow fall i am referring to, as in fairytale like.

This is a Black Eyed Beans soup with red pepper happens to be vegan, but too tone down the spices, I garnished it with grated cheddar cheese for coolness. To make more of a substantial meal of it, i made cornbread. I remembered the packets of cornbread mix that my American friends brought over a couple of years back.  By the way, i also have Quick Grits and Corns grits too. 

I am sharing this Mexican Style Black Eyed Beans Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

April In My Kitchen

No chocolate Easter eggs in my kitchen. 

But I do have some new things to share.  

Starting with this cookbook 'In Bibi's Kitchen' - The Recipes and Stories of Grandmothers from Eight African Countries that Touch the Indian Ocean. Those of you who follow me, let me remind you this was the only cookbook that was on my Christmas wishlist last year.  D had ordered it, it was out of stock, D ordered it again in January for me; and apparently it got lost in transition - then he tried one more time; and surprise it arrived last week.  It is a mostly meat based recipe book, but i am hoping to adapt recipes to my more plant based diet. 

To show D that i was thankful for his perseverance, in obtaining this publication for me.  I thought I better cook a recipe from it sharpish.  This Black Eyes Peas and Tomatoes in Peanut Sauce called Kunde is actually a vegan recipe.  Kunde is the Swahili word for black eyed peas. It's suggested in the book to eat it with rice, but we just had it as is - like a beany thick soup.  It was lovely; ad to be honest, after eating the Kunde, we were rather full and not in need for more food for the rest of the day. I am also sharing this I am sharing this Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

I am a potato crisp muncher, but we have not had many coming into the house since the pandemic.  D saw these Lea and Perrins Worcestershire Sauce crisps at the supermarket and tempted by the flavours bought some home.  They were pretty good, and yes they are suitable for vegetarians.  

Here is evidence of one of the most popular recipes in our home: Nigella's Double Potato and Halloumi Bakes, except i replace the Halloumi with Feta. I am honestly, making it again as I type this blog post. 

We have an abundance of perpetual spinach still growing well.  Here is some I harvested on Good Friday.  D made me pose with the bowl for scale - to demonstrate the vast amount.  

He was not shy in hinting that we haven't had Spanakopitta for a long while.  He was right, I honestly cannot remember the last time i made a vegetarian Spanakopitta. 

I actually think it may have been when I was running the vegetarian and vegan cafe; and what's worse I cannot remember which recipe I usually base my recipe on.  I flicked through the Greek cookbooks on my shelf and would you believe it, not one of them had a recipe for spanakopita.  I was gobsmacked actually.  

So flicked through some general vegetarian cookbooks and decided a recipe in Good Housekeeping Step by Step Vegetarian Cookbook.  It was good, but not as good as I remembered having made it before.  I just cannot which recipe i made and adapted from which cookbook, but both D and me agreed it had dill and perhaps spring onion.

So i will be making another , especially as D had picked up two packets of filo pastry from the supermarket.  

I should also have held this for scale as the photograph above, does not do the homemade Spanakopitta recipe justice. 

 In the garden we also have purple sprouting broccoli coming on strong too. It stunning actually and gives the garden some colour. 

And i am not fibbing when i tell you, we have had this dish three, maybe four times in two weeks.  Its essentially Aglio, Olio e Peperonicino with PSB.  It's been delicious! This gives me an excuse to also join in with Harvest Monday tomorrow hosted by Dave from Happy Acres.  

Now here is my curve ball.  Some of you may remember a few blog posts back, I said  my garden boots/wellies have worn, so I have ordered a pair of wellies on-line. I knew it was a risk and it proved right.  They did not fit.  Wish you could see my disappointed face. Either my feet are swollen or they are plain old chubby like the rest of me. D said I should have got one size larger for thick socks.  Bit late telling me after placing the order. Good job I dare not order clothing online, no matter how tempted.  Anyway,  because they are so pretty, they are on the windowsill in the downstairs bathroom like a decorative piece.  I asked my nieces over the telephone, if they were in need of new wellies, but both have larger feet than me. 

Onto other things in my kitchen.  Some herbal Teas: Elderberry and Echinacea and Three Ginger. 

Forest Fruits and Tropical herbal tea. 

Finally, some lavender potted up in the trug in the garden.  I'm sharing this blog post withSherry's Pickings who hosts In My Kitchen Series.

Roasted Aubergine Lasagne with Puy Lentils

It was after tinkering with a recipe that I was reminded of  the glass jar full of the king of lentils -  Puy Lentils. 

And wait for it, i haven't eaten aubergine aka eggplant for over a year, or maybe more.  

So it was on our shopping list.  I planned to make Roasted Aubergine Lasagne with Puy Lentils. Then I remembered why, I don't make lasagnes that often and leave it as one of D's speciality's.