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Gluten Free … yes ma’am, I am!

Posted on January 10, 2013

If you’re gluten free, then you have them.  Friends, families, or mere acquaintances who refuse to try something just because it’s gluten free.  “It’ll taste like cardboard.”  “Probably be bland.”  “Uhhh, no thanks.”

It reminds me of the Dr. Seuss book Green Eggs and Ham … we all know that one.  “I will not eat them in a boat.  I will not eat them with a goat.  I will not eat them here or there.  I will not eat them anywhere.”  Sam I Am was so patient and industrious with his nay-saying friend.  You gotta love him.

As a Sweet Ali’s fan, you know that gluten free doubters are way wrong.  Food can be simple and flavorful, delicious and gluten free.

Growing up in the South, we didn’t start a new year without black-eyed peas.  They are rich in fiber and protein, and if the stories are true, a serving will bring you a year of good luck.  My girlfriend from New Orleans has a super yummy recipe for black-eyed peas that us Sam I Am’s and our GF non-believers alike can’t stop eating.  It’s delicious comfort food and luck all in one.

Aunt Mimi’s Black-Eyed Pea Dip

5 cups cooked black-eyed peas (I use dried … see Note* below about dried versus canned)

1 (4 oz.) jar pimentos

1 medium red onion, finely chopped

¼ cup olive oil

¼ cup red wine vinegar

¼ cup balsamic vinegar

¼ cup sugar

Combine olive oil, vinegars, and sugar in medium bowl.  Mix thoroughly.  Add black-eyed peas, pimentos, and onion.  Mix thoroughly.  Cover and chill (best if prepared 1 day ahead).

Serve with tortilla chips as a dip or as a side with grilled chicken, Sweet Ali’s cheesy rolls, and a yummy salad.

Your friends may try them at a buffet.  They may enjoy them on New Year’s Day.  They may eat them here and there.  They may eat them everywhere.

Yes, ma’am!


If using dried black-eyed peas … soak 1 (16 oz.) bag of dried black-eyed peas overnight in a pot with 8 cups of water.  Drain soaking water and rinse beans.  In pot, add soaked black-eyed peas to 8 new cups of water and 1 teaspoon salt.  Simmer for approximately 1 ½ hours, until peas are tender but not mushy.  Drain beans, then use in recipe. 

You may use canned black-eyed peas and skip this step, but be careful!  Many canned black-eyed peas are NOT gluten free, so check the label.



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