Building on a flavor profile with figs

I made fig jam and fig preserves with lemon, ginger and cinnamon to give the flavor a little lift, and after eating, cooking or canning dozens of jars of the mellow fruit, I decided I wanted to step it up a little and enhance the flavor profile.

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I made Brussels sprouts instead of cabbage on New Year’s Day

I wanted to do something different on New Year’s Day instead of the traditional black-eyed peas and cabbage. I already shared the recipe for black-eyed pea falafel. I found this recipe for Brussels sprouts, and substituted pecans for walnuts since that’s what I had in the cupboard.¬†http://theshiksa.com/2013/11/12/roasted-brussels-sprouts-with-pomegranate-molasses¬†I have store-bought pomegranate molasses, so I used that […]

Try this baked black-eyed pea falafel

Black-eyed peas are a traditional Southern food, and if eaten – with cabbage – on New Year’s Day is supposed to bring luck. I made falafel from black-eyed peas yesterday to celebrate the new year, but this falafel is good any time of year. They are a great source of protein, with 14 grams in […]