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.

Baked Potato Soup

For those who asked for the recipe, here tis:
INGREDIENTS:
4 bacon strips
1/2 to 3/4 cup chopped onion
1 clove garlic, diced
3 tablespoons all purpose flour
1 teaspoon salt (or to taste)
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth (this is why you might want to back off the added salt)
2 large or 4 small/medium baked potatoes, peeled and cubed (baked, not baking, as in bake them in advance)
1 cup half and half (or 1/2 cup milk and 1/2 cup half and half, or 1 cup milk, but heavier tastes better)
1/2 teaspoon hot pepper sauce (I only use a few drops of Sriracha.  Do whatcha like.)

In a large saucepan, cook bacon until crisp.  Remove from pan, chop or crush and set aside.  Drain pan, reserving 1 tablespoon drippings.  Saute onion and garlic in the drippings until tender.  Stir in flour, salt, basil, and pepper, mix well.  Gradually add broth (like you're making gravy--stir out the lumps.)  Bring to boil, boil and stir for 2 minutes.  Lower heat to low.  Add the potatoes, half and half, and hot pepper sauce, heat through but do not boil.

You can garnish with shredded cheddar cheese, but I like it as is.  I'll be honest, it's not the prettiest thing you'll ever put on the table, but hoo boy is it good.  By the way, I've got a bunch of these.  There's a surprisingly good cauliflower soup that I just love, and a pumpkin black bean soup.  (Yeah, I know, wild.)  Post a comment if you want to see these others, too.