Mom’s Easy Purple Hull Peas

purple hull peas

  • 1 pound frozen purple hull peas                            2 teaspoons sugar
  • 5 ounces fresh okra (optional)                               1/8 teaspoon baking soda
  • 2-1/2 ounces bacon, cut into 1/2 inch pieces      salt/pepper to taste


NOTE: Recipe directions are for the original serving size of 4.

  1. Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.

White Wine Jelly Glaze BBQ

May 25From the Market – May 25, 2013

1/2 jar of white wine jelly
2 Tbs. Honey
3 Tbs. extra virgin olive oil
1 Tbs. fresh herb of your choice
(lemon thyme or tarragon)
Juice of 1/2 lemon or lime
1/2 tsp. fresh minced garlic
Salt and Pepper

Start with Ms. Ramona Long’s white wine jelly from our farmers’ market or your own local market.  Add 1/2 jar to a bowl along with 3 tablespoons (to start) of extra virgin olive oil; 1/2 tsp. fresh minced garlic; juice of 1/2 lemon or lime; 1 tablespoon of fresh herb minced – your choice.  I made two recipes, one with fresh lemon thyme and one with fresh tarragon; add 2 tablespoons of honey along with salt and pepper to taste.

Blend all ingredients very well and taste for flavor and adjust if necessary.  Brush generously on meat, fish, or veggies and place them on the grill or sauté in a pan.  If you sauté, be aware as you cook, this will become a glaze and a very pretty caramel color.  This is the honey carmelizing.  If it gets too sticky, carefully add some water to loosen.  Be careful when adding water as it will “bubble back” at you.  Honey is very hot.

This glaze is especially good on carrots, zucchini, and/or yellow squash and mushrooms on the grill.

Bon Appetit!

Chef Debbie Fleming

The Traveling Chef  (903) 424.8392

Seasoned Taco Meat

May 18From the Market – Saturday May 18, 2013

1/4 to 1/2 cup of corn relish
1 lb. ground beef, pork, or chorizo
Salt, Pepper, Garlic to taste

Add your preferred oil to a fry pan and cook ground beef, pork, or chorzo and brown – drain off any fats.  Start adding 1/4 to 1/2 cup of corn relish and stir into the browned meat in your pan and cook until warm.  Add more to adjust for your taste. Season with salt, pepper, and garlic powder.

Bon Appetit!

Chef Debbie Fleming

The Traveling Chef  (903) 424.8392

Easy canapes

May 111

Recipe from the Market – Saturday May 11, 2013

1/4 to 1/2 cup of salsa or tomatillo sauce
1 cup plain or vanilla yogurt

Start with 1 cup of plain yogurt to a 1/4 to 1/2 cup of salsa or tomatillo sauce and add as you go.  Depending on what flavor you want.  Mix the salsa or tomatillo sauce and yogurt together and spread on crackers or toasted bread pieces.  Use less yogurt or more of the sauce for a stronger flavor.

Too easy!

Bon Appetit!

Chef Debbie Fleming
The Traveling Chef  (903) 424.8392

Veggie Saute Asian Style


From the Market –  Saturday May 4, 2013

1 Tbs olive oil                     Ground ginger
Minced garlic                     Black pepper
Chopped onion (green, red, yellow, or white)
Cooked noodles, rice, soba noodles, or couscous
Nuts (sunflower seeds, pine nuts, or almond slivers)
Soy sauce (or balsamic vinegar)


To start this dish you must decide if you want to use noodles ( as I did) or rice or couscous, or soba noodles!  Your flavor call.  Get your saute pan very hot!  Add about a tablespoon of olive oil to your pan and the minced garlic and chopped onion.   Sautee till soft, then add black pepper and your choice of already cooked noodles, rice, etc.  Stir to heat the noodles then add shredded produce such as spinach, kale, arugula, cabbage, or any other greens.  I used arugula and spinach.  Add the greens toward the end so they don’t cook away to nothing!   At the same you add the greens, add some ground ginger, and nuts of your choice. I used sunflower seeds.  Add olive oil as you need it throughout the saute so your pan doesn’t get dry.  As soon as your greens are “wilted” deglaze your pan with soy sauce, mix well and serve. Enjoy!

Options to this recipe are to add a protein of your choice.  Chicken, pork, beef, or fish.  Add the cubed protein at the beginning when you start the garlic and onion.  Cook protein thoroughly.  Then start to add the greens and such.  If you don’t like soy sauce, try a balsamic glaze or balsamic vinegar in place of the soy sauce.  Any questions, just give me a call or email and I’ll help you!

Bon Appetit!

Chef Debbie Fleming
The Traveling Chef  (903) 424.8392

Sauted Chinese Cabbage

IMG_0495Cabbage recipe from the market on Saturday – 4/20/13

Chinese cabbage
Olive oil
Onion powder
Minced garlic
Salt &  Pepper

In a cast iron or any fry pan add enough olive oil and a pat of unsalted butter to just cover the bottom of the pan.  Let the pan heat up before adding the cabbage.

Clean and roll the cabbage leaves then shred or chiffonade.  Add to the hot pan, flavor with salt and pepper, onion powder, minced garlic, and curry.  Cook until just wilted.  Remember like all spinach and cabbage, they wilt and shrink when cooked so allow twice the amount of raw cabbage for the amount you want cooked or served.

This can be used for appetizers if placed on crostini, or as a canapy (pictured) by using small pieces of shaped bread, or you can even use tart shells.  Sauted cabbage is also great under grilled fish or pork, or just as a sidedish.  Stir fry is good for this cabbage – just add to sir fry at the end.

Bon appetite!
The Traveling Chef Debbie Fleming

Chinese Cabbage Salad

IMG_0499Recipe from Saturday Market – April 20, 2013

Chinese Cabbage
Green onions
Toasted sesame seeds
Salt & Pepper


Clean and roll together the amount of leaves you want to use depending on how many people you are serving.  Then thinly slice the cabbage and place in a bowl and toss.  Add a chopped green onion or two.  For richer flavor add toasted sesame and toasted minced garlic which you can do by sauting these in a pat of unsalted butter.  Then add to salad.  Add the vinegarette (see recipe below), toss well, and serve.

Mango Vinegarette

1/2 cup olive or canola oil                   1/4 tsp. minced garlic
1/4 cup rice vinegar                               1/4 tsp. lemon thyme
4 Tbl. mango jelly or any flavor        1/4 tsp. oregano
salt & pepper to taste                            1/4 tsp. basil

Mix all ingredients vigorously until well blended.  Taste and adjust seasonings to your liking.  Toss salad with vinegarette and serve.

Bon Appetit!
The Traveling Chef Debbie Fleming

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