–salmon (size of 3 decks of cards, one-half pound)
–nutmeg, marjoram, paprika (bottled)
–Italian sauce (spaghetti sauce)
–onion (1, divided, chopped)
–celery (1 stalk, chopped)
–salt and pepper
–black-eyed peas (frozen)
–spinach (fresh, one-half package)
–cayenne pepper (optional)
1 – Place a package of black-eyed peas in a slow cooker. Add one-half chopped onion. Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil. Cook on high for 6 hours. When finished, keep setting on “warm” until an hour before time for dinner. Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring. Cook on high for 1 hour.
2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish. Measure one-third cup of Italian sauce. Optionally, stir in 1 tablespoon of Sriracha sauce. Then add to the celery and onion. Season with salt, pepper, and a little olive oil. Stir. Microwave on high for 4 minutes. Nestle the salmon atop the sauce. Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil. Microwave on high for 6 minutes.
3 – Serve the salmon hot, with the black-eyed peas with spinach as a side. I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).
–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.