For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
Because I’m eating mostly vegetarian these days, meatless meals have begun to dominate Friday’s posts.
My mom thought my readers might appreciate a recipe that includes animal protein, so she sent the recipe for my uncle’s black-eyed pea skillet dinner. It’s one of his specialties. Mom said it was so pretty when he stirred it together the other night, she snapped a picture to share.
Black-eyed Pea Skillet Dinner
1 lb ground beef
1 1/4 cups chopped onions
1 cup chopped green pepper
2 16 oz. cans black-eyes peas*
1 16 oz. can chopped tomatoes, drained or undrained (for soupier mix, don’t drain)
½ teaspoon salt
¼ teaspoon black pepper
DirectionsCook beef, onions and green pepper until beef is browned. Stir to crumble and add remaining ingredients. Bring to a boil and simmer 30 or more minutes. Stir often!I’ve not eaten it myself that I remember, but Mom and Uncle Don give it a big thumbs up.
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Photo by Lynn Hopper. “Pin” these images in a way that links back to this particular page, giving proper credit.
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