New Recipe for New Year Good Luck

If I were to have a popular post, it would be my annual one about Black Eyed Peas.  Here's the original recipe I shared:
http://venetianblond.blogspot.com/2012/01/best-new-years-black-eyed-peas.html 

And here's last year's round the world look at why the tradition might have started:
http://venetianblond.blogspot.com/2014/01/why-eat-black-eyed-peas-on-new-years.html

(Not sure about 2013, not going to do a detailed search.  Maybe I was too busy cooking in 2013.)

Anyway, as I pulled out the Family Cookbook (my sister asked for recipes from all of us and put them in a decorative binder, so it really is a family cookbook) I happened to find a recipe from my mom that looks amazing!  I may have to abandon my tried and true and try her Harvest Hoppin' John.  Good thing I have 364 days to decide!

Harvest Hoppin' John

2 T. Olive Oil
1 small red onion, diced
1/2 red bell pepper, chopped
1 jalapeno, seeded and diced
1 1/2 C. long-grain rice
1 tsp coarse salt
2 tsp fresh thyme
Freshly ground black pepper
2 C. chicken or veg broth
2 C. fresh Black Eyed Peas
2 C. chopped collard, mustard, or turnip greens (packed)
8 fresh basil leaves, slivered
2 tomatoes, cored and chopped
2 green onions, minced

Heat oil in a saucepan over medium heat. Add onion, red pepper, and jalapeño pepper and salute 5 minutes.  Add rice, salt, and thyme, and stir until the rice is coated.  Add broth.  Reduce heat to low, cover and simmer about 10 minutes. Add peas and greens and continue to cook, covered, another 10 minutes, until all the liquid is absorbed, peas are tender, and rice is fluffy.  Remove from heat and stir in basil and black pepper.  Serve warm, topped with tomatoes and green onions.  Serves 6.

Calories 212
Fat 4g
Cholesterol 0g
Protein 5g
Carbohydrates 39g
Fiber 4g
Sodium 443mg

Doesn't that look amazing?!

Beets and Apples

16 oz beets, sliced, w/liquid. (I just boil them for 30-40 minutes with a touch of vinegar to avoid browning. Can use canned, but yuck.)
2 teaspoons lemon juice
1/2 teaspoon salt
1 Tablespoon brown sugar
1 teaspoon cornstarch
1 tart green apple peeled and sliced

In large skillet over medium heat, combine 1/2 cup of beet liquid, lemon juice, salt, brown sugar and cornstarch, mix well, and cook, stirring, until thick and clear.  Stir in beets and apple, reduce to low and simmer 15 minutes.

Best New Year's Black Eyed Peas

I've been making black eyed peas the same way every year, even though I really don't like them all that much.  Talk about a die hard tradition.  Anyway, I decided to try something different, and lo and behold, this recipe made some fantastic black eyed peas!  I may make them on a day other than New Year's!

1 can black eyed peas
2 ounces cubed ham (to your preference, I like to chop it pretty small)
1/2 cup diced celery
1/4 cup diced sweet red pepper
3 tablespoons minced green onions

Dressing:
2 tablespoons chopped fresh parsley (I used 1 teaspoon dried)
2 teaspoons chopped fresh oregano (I used 1/2 teaspoon dried)
1 teaspoon minced garlic
1/4 cup vinegar (this seemed like a lot to me, so I reduced to 3 tablespoons)
2 teaspoons water
2 teaspoons hot sauce (I used about 1/2 teaspoon Sriracha)
1 teaspoon vegetable oil
1/8 teaspoon ground red pepper
dash of black pepper.

Combine veg and ham in one bowl, dressing in another. Pour dressing over veg mixture, toss gently. Cover and chill for at least 2 hours.  Easy peasy!

(This came from an old book I have called "Light Cooking for Two" and says it's 2 servings, at 391 calories per serving, but that would be a ton!  I would call it 4 servings at close to 200 calories per.)

Pumpkin Black Bean Soup

By request.  I almost never include the cubed ham; I like it just fine without. It could easily be made vegetarian by substituting vegetable broth.

3 (15 oz) cans black beans, drained and rinsed
1 (16 oz) can diced tomatoes
1/4 cup butter (I usually halve this to about 2 Tbs.)
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
 4 cups beef broth (I substitute chicken broth sometimes with no problem)
1 (15 oz can pumpkin puree
1/2 pound cubed cooked ham
3 tablespoons sherry vinegar (which I never have, so I substitute apple cider vinegar, or red wine)

Directions:
1) Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes.  Puree until smooth.  Set aside.
2) Melt butter in a soup pot over medium heat.  Add the onion and garlic, and season with salt and pepper.  Cook and stir until the onion is softened.  Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar.  Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.  Stir in the ham, and heat through before serving.