I received a text message from my nephew the other day asking me if I sent him an email about an iPhone. I replied back that I didn’t. "An iphone? I don’t even have one." Later that afternoon, I checked my email and I received a few messages asking me if I really did sent the message about receiving my new iPhone and the email affimrs that they could check it out through the website that was written on the mail stating that their iphones are cheaper and genuine compared to others. First of all, why would I buy an iphone through the web if I could go to the Apple store? Second, have you ever thought that buying a cell phone through the web would make me consider about the voltage we’re using at home? Third is everyone’s nightmare: customs, tax and bureaucracy which doesn't require any further explanations.
For some of you who sent me an email inquiring me if I really sent that email, I really appreciate that you asked first. For some of you who actually believed that the email came from me, my apologies, it never came from me. And for those you who just ignored the email, I think you understand that my hotmail account was hacked and you may have been in the same situation before. We could only perceive that nothing is really safe these days. People are going to do anything just to be one step ahead of everyone else. What ever happened to our ethics?
salt-brined capers and roasted bell peppers added for that extra kick. But it was good and I can’t complain. I still suggest a medium potato compared to a large one because potatoes are high in starch and if you eat too much, it will definitely lull you to sleep. And serving this with eggs, beans and vegetables is a good way to serve it.
Baked Potato with Black-Eyed Peas Salad
Makes 4 servings
4 medium baking potato
½ tsp salt
1/2 stalk celery
½ cup dill
¼ tsp red chili pepper flakes
2 cups cooked black eyed peas
½ cup extra virgin olive oil
unrefined sea salt to taste
freshly cracked black pepper.
4 tbsp unsalted butter
2 handfuls arugula
To prepare the potatoes, wash potatoes in cold water and pat dry. Prick potatoes with a knife or fork. Rub the skin with oil, then season with salt. Place the potatoes in a baking sheet and bake in the oven for about 1 hour or until they are tender.
To cook the eggs, bring a pot of water to a boil and prepare an ice bath. When the water is boiling, reduce the heat to simmer and add salt. Lower the eggs with a slotted spoon and cook for 12 minutes for hard-boiled egg. When the eggs are ready, transfer them onto an ice bath. When cooled, remove from the ice and peel.
To prepare the salad, peel and emince the shallots, thinly slice the celery, zest the lemon and roughly chop the dill. Then, peel and dice the boiled egg. In a large bowl, combine the shallots, celery, lemon zest, dill, chili pepper flakes, diced boiled egg and the black-eyed peas. Cut the lemon in half and squeeze the juice onto the bowl, drizzle with extra virgin olive oil and season with salt and pepper to taste. Add more lemon juice and oil if necessary.
To serve the baked potatoes, remove the potatoes from the oven, Cut an ”X” on top of the potato and squeeze bottom to open. Place a tablespoon of butter on each potato and allow to melt. Transfer to a plate and spoon the black eye pea salad on top and serve with arugula.
Gluten-Free; Lacto-Ovo Vegan; Dairy-Free (if butter is not used)
Do you have a favorite topping for baked potatoes? Any vegetarian and dairy-free ideas?
Here's another meatless meal for you to try:
Almost Ribollata by Jeroxie
Love and light,