Hoppin' John
===================
1/2 tsp olive oil
1/2 cup quinoa
1 cup water
1/4 cup salsa
1/2 tsp Cajun seasoning
1 can black-eyed peas, drained
1 smallish tomato, chopped (optional)
Heat the olive oil in a large pot until shimmering. Add the quinoa and stir for a minute or two, or until the quinoa starts to pop. Add the water, salsa and Cajun seasoning and cook for 15-20 minutes, or until the quinoa is translucent. Add the black-eyed peas and tomato and stir. Cook for 1-2 minutes, or until heated through.
Oven-Fried Okra
===================
15-20 okra, rinsed
2 tsp soy milk
1/2 cup cornmeal
1/4 tsp Cajun seasoning
dash each salt and pepper
olive oil spray
Preheat the oven to 475 degrees. Cut the okra into bite-size chunks. Toss with cornmeal. Stir in the soy milk until sticky and toss with more cornmeal. Spread in a single layer on a cookie sheet and spray generously with olive oil. Bake for 15-20 minutes, or until crispy and golden.
Easy Corn on the Cob
===================
2 ears of corn, shucked
water
Clean the silk off the ears and break eahc one in half. Place in a large soup pot along with a few inches of water (enough to come up halfway up the corn cobs). Cover the pot and cook over medium heat for 5 minutes, or until the corn has darkened to a golden color and steam is pouring out from under the lid. Remove corn from water and set on a plate to drain.
