Happy New Year, from our house to yours!!!
Well 2009 has come to an end and we've embarked on a new journey through 2010. I have high hopes for this year. First I'm hoping we get settled into our new life, here in Canada, and can start to feel financially secure once again. Second, I'm hoping to come out of my shell more, and make the extra effort to meet some Mommy friends, I desperately need. Third, is to take the time to take better care of myself, therefore taking better care of my family. I haven't been feeling the best these past few months, so I hope with the help of our family physician, I can get back to where I enjoy life again. Living with a chronic illness is the hardest thing I've ever had to do, and I am determined to fight to the very end. I need to stay strong for my kids, they are my strength..... my heart.
So, I'm not cooking any traditional New Year type foods tonight. I'm just too plain exhausted from the holidays. Instead I'd like to share, once again, some great recipes that would be perfect for today. Black Eyed Peas and Cabbage are said to bring good luck when eaten on the first day of the New Year. So here are some delicious recipes to bring you all good luck. (Click on the title to bring you to the original post).
Crockpot Black Eyed Pea Soup
1 pound dried black eyed peas--
1 pound spicy sausage (I used Aidells chicken habanero and green chile)--
6 cups chicken broth--
1 yellow onion, diced--
1 cup diced carrots--
1 cup diced celery--
4 cloves garlic, diced--
1/2 tsp Italian seasoning (not pictured. I didn't know I needed it at first. But I did.)--
1 tsp kosher salt--
1/2 tsp black pepper--
Tabasco sauce (to add at the end to taste)
Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.Ladle into bowls, and add Tabasco sauce to taste.
Cindy's notes: I subbed about 1 lb of chopped ham for the sausage. Also, I don't have an immersion blender, so I just mashed up about half the bean/veggie mixture, with my trusty ole potato masher.
3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar
1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
Black Eyed Pea Cakes
courtesy of Paula Deen
3 C cooked Black eyed peas ( best if cooked with ham hock), or 2 cans peas cooked with ham hocks
1/2 C cooked chopped bacon
1/3 C roasted red pepper, chopped
flour to help bind
salt and pepper
1 Tbs butter
1 Tbs vegetable oil
In a medium bowl, coarsely mash beans with a fork, adding bacon and roasted red pepper. Add just enough flour to bind, season with salt and pepper. Shape into 4 patties and fry in oil/butter until golden and crispy.