Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Ingredients

1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced

Directions

1. In a small pan heat olive oil, sugar and vinegar until sugar melts.

2. Mix all ingredients together and marinate overnight.

3. Drain marinade and enjoy

My family and friends always want more of this chili, especially on a cold day.  It is great in tacos, served on top of greens, in casseroles or soups.

Ingredients

2 cups dry black beans
8 cups water
4 bay leaves
1/2 tsp ground cumin
1 Tb rice wine vinegar
1 tsp tomato puree 
salt to taste
2 Tbs freshly chopped cilantro
1/2 tsp cayenne pepper

Chili sauce
1 can chopped tomatoes (28 oz) drained
1 2/3 cup onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive
1 1/2 tsp ground cumin
1 tsp
2 tsp dried oregano
2 tsp paprika

Directions

For sauce
Reserve the liquid from can of tomatoes.  Braise green pepper,onions and garlic in the oil with cumin, oregano and paprika.  Add the tomatoes and liquid and stew for 30 minutes, until sauce is thickened.  There should be approximately 6 cups.

For Beans
Soak beans overnight in water and rinse and drain.  Add 4 cups of water back and bay leaves and bring to boil. Simmer for 1 to 1 1/2 hours.  add more water if nessary.

When beans have cooked, drain any excess liquid and set aside the bean stock.  Add the beans and 1 cup of the bean stock to the chili sauce and cook for about 30 minutes, until the sauce is thickened.  If it is too thick, gradually add more bean stock until the right consistency is achieved.  Add the 1/2 tsp cumin, vinegar, and chili puree.  Add salt to taste and add the cilantro.  If more “fire” is desired add more cayenne.  Garnish with fresh chopped chilies or cilantro.

Serve with cheese sprinkled over top of hot chili.

Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS:

4 acorn squash, halved lengthwise; seeds and membrane removed
3/4 cup brown rice
1/4 cup white rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, coursly chopped
3/4 cup diced celery
1/2 cup toasted slivered almonds
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 cup diced apple
1/2 teaspoon salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet. Bake for 30 minutes.
4. In a large skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Add the cooked rice, cranberries, nuts, apricots, apples and remaining seasonings. Mix Thoroughly.
5.  Remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is tender. Test by inserting fork.

Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS

1 acorn squash
2 tablespoons butter or olive oil (if vegan)
1 small onion, chopped
1 garlic clove
1 stalk celery, chopped
1 medium carrot, chopped
1/2 cup sliced mushrooms
1/8 cup dry sherry
2 cups dry bread cubes or croutons (unseasoned)
1/2 cup raisins (optional)
1/4 cup sun-dried tomato (optional)
1/4 cup sunflower seed
1/2 cup chopped walnuts
rubbed sage
salt and pepper
1/2 cup vegetable stock
1/2 cup cheddar cheese, shredded (leave out is vegan)

INSTRUCTIONS

Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.

Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to “deglaze” the pan, and allow to simmer briefly.

Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.

Once cooled slightly, stir in shredded cheese.

Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.