2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined, and chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
1 small onion or 2 scallions, finely chopped
2 tablespoons chopped fresh cilantro

In a medium nonstick saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers, and garlic until softened, about 5 minutes. Stir in the peas, broth, cumin, coriander, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice, and salt. Let the mixture cool slightly.
Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve immediately topped with the finely chopped onion and cilantro.

Makes 4 Servings

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2 Basic Pie Crusts, unbaked
3 pounds Golden Delicious apples (about 8 medium), peeled, cored, and cut into thin slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup + 2 teaspoons sugar
1½ tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white, lightly beaten

Preheat the oven to 450˚F.
On a floured surface, roll out 1 pie dough to a 12-13 inch circle. Fit the dough into a 9 inch pie pan, pressing to fit and allowing excess dough to hang over the edge. In a large bowl, combine the apples, lemon juice, and vanilla. In a separate bowl, combine 1/2 cup of the sugar, the flour, cinnamon and nutmeg; add to the apples and toss well. Transfer the apple mixture to the pie shell.
On a floured surface, roll out the second pie dough to a 12-13-inch inch circle. Place second pie dough over the apple filling and press the dough over the apple filling and presses the dough edges; fold over to seal, crimping the edges to form a rim. Brush the dough with the beaten egg white and sprinkle with the remaining 2 teaspoons sugar. With the tip of a knife, make several 1/2-inch slits through the top of the pie.
Bake the pie 15 minutes. Reduce oven heat to 350˚F and bake until golden and the filling bubbling, 45-50 minutes longer. Cool on a wire rack.

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