Refried Black-eyed Peas
1. Preheat the oven - high heat - no exact temperature given - it just says to "crank it all the way UP." 400 would probaby work.******
2. In a frying pan over medium heat, heat the veg oil. Add the black-eyed peas and garlic.
3. Stir well and season with cumin, chili powder, salt to taste and lemon juice.
4. Using a potato masher, mash the beans. (If they are too dry, you can add another shot of oil or butter or some water.) Continue cooking and mashing over medium heat until the black-eyed peas are slightly thickened, 6-8 minutes.
5. Pour the black-eyed peas into a greased casserole dish. Sprinkle with corn kernels and shredded cheddar cheese.
6. Serve with a dollop of salsa in the middle.
Butternut Squash with Orange Sauce and Couscous
1. Preheat oven to 400. Mix the orange zest, parsley and garlic in the orange juice.
2. Cut the squash into 2 cm (3/4 inch) slices and brush with the olive oil.
3. Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil.
4. Bake for 40-45 minutes until the squash is slightly soft.