Well, as you can see I skipped out on Dorie this week. The selection was a cookie. I don't think I can handle any more sweets after Thanksgiving weekend, so I decided to sit out and wait patiently for next week.
Life is busy around the holidays - and stressful at times. I'm trying to keep on top of my posting. I haven't been lagging on cooking, fortunately I always seem to make time for that. I'm just a bit backed up on posting the yummy creations. So I'll try to be a good girl and keep up!
Here's a really tasty and unique recipe - Lucky Peas. I don't make black-eyed peas very often, but I think this recipe is going to become a regular in my house, so the pea-frequency may increase. This is super simple to make and the ingredients are easy to come by - two things I love!
The blend of the peas, ham, and the spices are just perfect. It may not sound like much, but it's really a great family friendly and inexpensive dish. My 13-month old son even enjoyed it and my hubby requested that I make it again. Serve it over a bed of rice and with cornbread on the side and it's perfect.
And for those who don't know, eating black-eyed peas on New Year's day is a tradition in the south. They're thought to symbolize wealth (which couldn't hurt). And because they swell when you cook them, it's another sign of prosperity. So there you have it - eat these now and then again on New Year's Day!
1 medium onion, chopped
2 Tbsp. vegetable oil
1 cup chopped cooked ham
1 garlic clove, minced
Two 15-oz. cans black-eyed peas, rinsed and drained
14 oz. can chicken broth
1 tsp. rubbed sage
1/2 tsp. dried thyme
1/2 tsp. pepper
Chopped tomato, sliced green onions and hot pepper sauce for toppings
1. Saute chopped onion in hot oil in a medium saucepan over medium-high heat for three minutes. Stir in ham and garlic, and saute three minutes. Stir in peas and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Serve with desired toppings over rice.
Makes 6 servings.