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When the weather warms up, the kitchen can be a dreadful place to be. There are several things that you can do yet, when it comes to cooking a great homemade meal which doesn’t need conventional stove top or oven cooking. Learn to use some of the lower heat producing equipment in your kitchen, such as the crock pot, to be able to truly conquer the summer heat and keep your cool while preparing a great warm meal for friends and loved ones.

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This leaves crock pot cooking a win-win scenario since the expenses involved in managing a crock marijuana are far less than the expenses related to managing a cooker or stove generally. Whether electric or gas, your stove and oven are often significant energy hogs. Add to the fact that you’re not increasing the warmth in your home by conventional means of cooking and you are using less energy.

Unfortunately for most, the general consensus was that crock pots were intended for comfort foods and hearty winter foods. The simple truth is that the crock pot ought to be one of your most loved and most frequently utilized cooking approaches in case you’re able to manage it.

Benefits of Crock Pot Cooking

Along with the cost advantages mentioned previously when it comes to crock pot cooking there are a number of different benefits which are well worth mentioning. First of all, the bulk of the work entailed in crock pot cooking occurs early in the day when you’re refreshed rather than at the conclusion of a hectic work or play day. This means that you’re less likely to forget an ingredient or make different mistakes which often happen as we hurriedly prepare a dinner when we are tired from the actions of daily.

Secondly, many great crock pot recipes incorporate the vegetables that guarantee we’re getting the nutrients we need. So frequently, when planning a meal in the last moment, vegetables and other side dishes are left out in favour of expedience. Crock pot cooking many instances is really a meal in 1 dish.

Unlike pots and pans, most crock pot dishes are created in one dish. This usually means that there isn’t going to be mountains of meals to be either hand cleaned or loaded to the dishwasher (or in case you are like me-both) later. It is possible to spend less time cleaning just as you spent less time slaving over a hot cooker. Oh wait! Make that time slaving over a hot cooker. Once tidy is complete you can contact enjoying the sunshine set, chasing the lightening bugs along with your little ones, or even waiting for your very first celebrity.

While there’ll be no one size fits all very ideal cooking system, crock pot cooking comes very near. When you’ve got a crock pot gathering dust somewhere at the back of your pantry it is time to get it out, dust offand dig up some excellent summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to my southern black eyed peas with collard greens recipe. You can cook my southern black eyed peas with collard greens using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare My Southern Black Eyed Peas with Collard Greens:

1. Provide 14 oz cooked organic black eyed peas
2. You need 1 tbsp olive oil
3. Get 4 cloves galric minced
4. You need 1 medium yellow onion, chopped
5. Take 1 tsp salt
6. Use 1 tbsp brown sugar
7. Take 1 bay leaf
8. You need 1 tbsp red wine vinegar
9. You need 1/2 cup water
10. Use 2 strips applewood smoked bacon or 1 tbsp olive oil for vegan
11. Provide 1 large bunch collard greens chopped into strips (about 5 cups.)

Instructions to make My Southern Black Eyed Peas with Collard Greens:

1. In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out.
2. Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt.
3. Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary.
4. In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious.
5. Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens.
6. When the greens are cooked to your liking add the brown sugar, stir until combined and serve.

Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year. This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year.

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