Black Eyed Peas Olive Salad
8 oz (227g) Black Eyed Peas 8 oz (227g) Green Olives 1/4 Bunch Fresh Dill (3g) 1/4 Bunch Fresh Parsley (14g) 3.5 oz (100g) Green Onions 1 Fresh Lime 2 Tbsp Olive Oil Salt PREPARATIONS: 1- Soak Black eyed peas in water over night. 2- Mince the dill, parsley and green onions. 3- chop the olives. DIRECTIONS: 1- Drain the black eyed peas and transfer to a pot. 2- Pour in enough boiling water to cover the peas. 3- Cover the pot with a lid (leave the lid open a crack for the steam to escape). 4- Simmer for an hour over medium heat. 5- Using a strainer spoon, transfer the peas to a bowl. 6- Add salt and allow some 15 minutes for black eyed peas to cool down. 7- Add olive, dill, parsley and green onions to the bowl. 8- Pour in olive oil and squeeze a fresh lemon into the bowl. 9- Sprinkle few pinches of salt and stir thoroughly.Read More
Black Eyed Peas Olive Salad Calories & Nutrition Values
Black eyed pea is a great source of fiber. Black eyed peas and olive salad contains more than 29 percent daily value of dietary fiber. Black eyed peas are very high in molybdenum. Molybdenum can help in the metabolism of carbohydrates and fats. Molybdenum is an important factor in enzymes. Black eyed pea is also a good source of folate. Folate is an essential factor in development of red blood cells. It is also very helpful in maintaining a healthy heart. Black eyed peas may lower the risk of heart attack. They can also stabilize the blood sugar. Green olives are great source of antioxidants. They contain anti-inflammatory factors. Olives are believed to be a effective factor in cancer prevention. Research has shown the olive effects on breast and stomach cancer. Black eyed peas and olive salad contains a high amounts of vitamins and antioxidants. One thing good about this recipe is that it needs no dressings and there goes the extra calories you so much avoid. 3.5 oz (100g) of Black eyed peas and olive salad has 202 calories (75 calories from fat), 8.3 grams of fat and 8 grams of protein. It contains no cholesterol.Read More
- 1 Medium Onion
- 2 Pieces Chicken Breast
- 10 oz (283g) Walnut
- 2 Tbsp Sugar
- 6 Tbsp Pomegranate Paste
- 1 Tsp Tomato Paste
1- Dice an onion.
2- Cut chicken breast in small pieces (as preferred).
3- Grind the walnuts.
4- Boil 3 cups of water.
1- Fry the onions in a pot with 2 tbsp of vegetable oil until translucent.
2- Meanwhile, fry the sliced chicken breast in a frying pan with 2 tbsp vegetable oil.
3- Add the ground walnuts to the fried onions pot, stir and continue frying for few more minutes.
4- Add 3 cups of boiling water to the pot, cover the pot with a lid and simmer for 10 minutes.
5- Add the fried chicken breast to the pot. Cover the pot with a lid and continue simmering for 15 to 20 minutes more (until chicken's fully cooked).
6- Add salt, 2 tbsp sugar, 6 tbsp pomegranate paste and 1 tsp tomato paste, stir well and simmer for 15 to 20 minutes more.
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