I haven't been doing as much cooking as planned this week. Chip's been working out of town so I've been eating leftovers and throwing together quick meals for myself. I did, however, make the Black-Eyed Pea and Spinach Soup from The McDougall Quick & Easy Cookbook.
I made a couple of changes to the original recipe, here's my version:
The Verdict: I decided to use my own cooked black-eyed peas instead of the frozen variety called for in the original recipe. Dried beans are so cheap, and by using my Instant Pot they cook quickly and just taste better fresh! I also thought the soup, while very tasty, needed something to bulk it up more so I ladled it over a little cooked brown rice. This would be a great topping for couscous or a plain baked potato as well! The flavors were very nice, will definitely make this one again.
Chip will be home tonight so I'll definitely be making a hearty, "man-friendly" dish: Meaty Mushroom Stroganoff!
Have a great day,