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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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In a nonstick pan, saute/fry the onion, garlic, tomatoes, and peppers in 1/4 c. of vegt broth till soft. Stir in black-eyed peas and cook on medium heat till vegetables are cooked through. Stir occasionally to keep from burning. Stir in salsa and simmer for 5 min more. Hot tortillas and roll up some of the black-eyed peas mix into each one. Serve as is or possibly with extra salsa.