Love this thread!
Here is a recent invention that our whole family likes, including a picky omnivorous pre-teen.
MexItalian Peas & Polenta (Serves 2 hungry adults)
Optional - 1 small onion, chopped
Optional - 2 cloves garlic, smooshed
Optional - leftover fresh veggies, chopped
1 can black-eyed peas, rinsed & drained to reduce sodium.
1/2 can no-added-sodium chopped tomato (we like the small chopped)
Big glop of favorite salsa, about the same amount as the canned tomatoes (we like Green Mtn Mild - has fresh taste & is lower in sodium than a lot of the prepared salsas). Add more or less to taste.
Splash of hot pepper sauce (adjust to taste).
Optional - Italian seasoning, fresh parsley, fresh cilantro, or other chopped spices/herbs to taste. Keep a few pretty pieces of fresh herbs unchopped for garnish, if desired.
1 tube polenta, sliced in 1/4- to 1/2" rounds (or your own home-made polenta, cooled & sliced).
Saute optional items if being used (onion, garlic, & veggies) in a saucepan or large skillet, using a bit of fruit juice, wine, or bouillion if desired to prevent sticking. When browned, add remaining ingredients except fresh herbs & heat through.
While this cooks, "fry" the polenta in a skillet, using a bit of juice near the end as the "oil" to give it a nice brown crust.
If using fresh herbs, add to bean mixture just before serving.
Arrange polenta slices on plate & top w/bean mixture. Add a few pieces of the fresh herbs on top for a pretty presentation.
Total prep/cooking time is about 15 minutes.
Cured: severe reflux, chronic pain, pre-diabetes. More to come!
Join me at my McDougall journal, "Recommitting" http://www.drmcdougall.com/forums/viewtopic.php?f=21&t=29811