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Jan 262016
 

Black Eyed Pea Soup With Ham And Spinach

Kenny STILL had to have a dash of vinegar...

Kenny STILL had to have a dash of vinegar…

With the cold that came all the way down to Florida this past weekend, it was the perfect time for me to get busy in the kitchen making a dish that would warm our tummies and sooth our souls. I know a lot of you up north had it down right freezing compared to us but when we don’t get out of the 40’s during the day time, no sun and have old man winter blowing those cold temps out of the north, it’s down right freezing to us here in the south! I even got to see a few SNOW flakes fluttering in the air on Saturday morn, WOW, I was a happy, happy camper!

I had a few plans for Saturday that went by the wayside as all we wanted to do was get the fireplace cranked up and enjoy what I hypothetically called a “SNOW DAY” for us retired fogies, just relaxing, snuggled up on the couch and watching movies.

pes soup and outside fire 009

I had seen a recipe similar to this by Chef Curtis who represents our Winn Dixie grocery stores and with a few alternate ingredients, it served us up something tasty and was a perfect compliment for the cold weather along with some homemade cornbread!

 
Author:
Ingredients
  • 8 oz bacon, chopped
  • 1 medium sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 teas crushed red pepper
  • ⅓ cup vinegar
  • 1 tbsp light brown sugar, packed
  • 1 16 oz bag dried black eyed peas, rinsed
  • 10 cups water, more if needed
  • 1 lb fresh baby spinach
  • 2 cups cooked ham, cubed
Instructions
  1. Cook bacon over medium heat in a Dutch oven until crispy, drain on paper towels reserving fat in pan.
  2. Add onions and garlic to pan and saute until transparent in color; add the red pepper, vinegar, brown sugar and the 10 cups of water.
  3. Cover and simmer for 15 minutes.
  4. Stir in black eyed peas, cover and simmer for another hour or until peas start to soften adding more water if necessary.
  5. In batches, add spinach, letting each batch wilt before adding next batch.
  6. Recover and let simmer another 45 minutes or until peas are of desired consistency.
  7. Stir in ham and heat just until ham is heated through.
  8. Ladle into soup bowls and top with crumbled bacon pieces and more chopped onion if desired.
  9. Have some extra vinegar close by as husband added more to his!

 

Well, I actually have a couple of more recipes to share with you before the week is over! It’s been refreshing to have all the Christmas decor put up for another year and the house back to our normal craziness with one exception, Kenny decided to repaint our living room and we are so happy with the outcome and I am soooo happy to have time back in my kitchen to experiment again with some great tasting recipes and of course some bloopers too…….. Hope you enjoy and see ya in a day or two with some special pickles that anyone can do! Oh and a special Happy Birthday to our granddaughter’s boyfriend Eric who hits the big 30 tomorrow, Happy Birthday Eric!!!!

 

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Sep 042013
 

Black Eyed Peas With Browned Onions And Tomatoes

Sundown tonight is the start of the Jewish New Year, Rosh Hashanah and I found this recipe by Faye Levy who connects it to a meal that might be eaten during this time. What really intrigued me was that, a southern tradition that husband started me on, was to have black-eyed peas on New Year’s Day as it is supposed to bring you luck in the up and coming year. We enjoy this dish every year on the 1st of January and many more times throughout the year. I really like the ingredients she used in this recipe and will be trying it next black-eyed pea dinner I make.

 

Cook Book by Faye Levy!

Cook Book by Faye Levy!

 

Black Eyed Peas With Browned Onions And Tomatoes
 
Ingredients
  • 1 lb dried black-eyed peas
  • 10 cups water
  • 1 lb ripe tomatoes, peeled, seeded and diced or 1 can (14 oz), diced tomatoes drained
  • 2 large cloves of garlic, chopped
  • 1-1/2 teas ground cumin
  • Salt and freshly ground pepper to taste
  • 1 tbsp tomato paste
  • 3-4 tbsp olive oil
  • 2 large onions chopped
  • ¼ cup chopped fresh Italian parsley
Instructions
  1. Pick over dried peas, discarding pebbles and broken or discolored peas.
  2. Place peas in a large pot and add the water; bring to a simmer, cover and cook over low heat about 1 hour or until just tender.
  3. Drain peas reserving ⅓ cup of cooking liquid and return to pot.
  4. Add the tomatoes, garlic, cumin, salt and pepper to the peas.
  5. Mix the tomato paste with ⅓ cup of the reserved liquid and add to pea mixture.
  6. Bring to a simmer and cook over low heat for 10 minutes to blend flavors.
  7. Heat oil in a heavy skillet; add onions and saute over medium heat, stirring often, about 10 minutes or until deeply browned.
  8. Add onions to the pea mixture, cover and heat gently 3 minutes.
  9. Add 3 tablespoons of the parsley, adjust seasonings.
  10. Serve hot sprinkled with the remaining parsley.

 

I will have to enjoy this over our country corn bread! Happy Rosh Hashanah to all our Jewish friends out there……..enjoy! And thanks again to Faye Levy for inspiring me with a new twist to our black-eyed peas!

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