#14: Black-Eyed Pea Cakes!


Black-Eyed Pea Cakes with Adobo Cream (from Cooking Light magazine)

  • ¼ c fat-free sour cream (or Tofutti sour cream)
  • 1 t adobo sauce
  • 1 (15.8 oz.) can no-salt-added black-eyed peas, rinsed and drained
  • ¼ c dry breadcrumbs
  • 1 T finely chopped onion
  • ½ t bottled minced garlic
  • ½ t ground cumin
  • ½ t salt
  • ¼ t black pepper
  • 1 egg, lightly beaten (or egg substitute)
  • 1 egg white, lightly beaten
  • 1 ½ t olive oil
  • ¼ c shredded Monterey Jack cheese (or shredded rice cheese)
  1. Combine sour cream and adobo sauce in a small bowl.
  2. Place beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into ½-inch-thick patties.
  3. Heat oil in a nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan and top each cake with a sprinkling of cheese. Serve with sour cream sauce.

#13: Share the Love

An homage to V-Day

I just love the wisdom I glean from the people who attend my classes. Every class is good for at least one choice nugget. We talk about good (and bad) restaurants, books, activities around town…and very often about our kids, and what they are teaching us of late.

We learn so much from children, whether ours or someone else’s…they just ask such great questions that make us think in a profoundly new way. “Why are phones not allowed in the playground, Mommy?” Why indeed? Well, I suppose because if Mommy were talking on her phone, she might not notice you run out of the playground and into the parking lot. Huh. So that’s why that sign is there.

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