Paula and I went out to dinner with friends on Monday and Tuesday so I did not do any cooking. It was fun enjoying an evening with friends and family but it also felt a little strange to be going out to dinner on consecutive nights. Anyway, we ate at home last night although we will be eating out once again this evening when we got to see the Durham Bulls play. Oh. Well. I will cook something for the two of us tomorrow.
Last weekend I made a dish called Bahamian Rice for some friends who had suffered a loss. The recipe made so much that we had a little bit leftover after filling up the containers. Since Paula was working late this week as her floor prepares to move to a new location, I heated up the leftovers tonight and made a simple salad to go with it. That way I could have the food ready for Paula when she got home around 7:30 PM. If you want to try this dish, here is the recipe. It is easy to make if you need to make some casserole for a large group.
- 3 bacon strips, chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/2 cup chopped green pepper
- 1 can (15 ounces) black-eyed peas, drained (or frozen)
- 1-2 cups cubed fully cooked ham
- 1/4 cup tomato paste
- 3 fresh thyme sprigs (or 1 tablespoon of dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5-1/2 cups water
- 1 can (13.66 ounces) coconut milk
- 3 cups uncooked rice
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard the drippings while reserving 1 tablespoon.
Add the onion, celery and green pepper to the drippings. Cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the black-eyed peas, ham, tomato paste, thyme, salt and pepper.
Add the water, coconut milk and cooked bacon. Bring to a boil. Stir in rice. Reduce heat, cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs if necessary.