Lemon Mushroom Soup

• 1 lb firm white mushrooms, cleaned
• 1 medium lemon
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1/4 tsp dried thyme
• 1/2 bay leaf
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock (vegetable stock can be substituted
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• 1 Tbsp minced parsley

Sprinkle mushrooms with lemon juice.

Then in a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute’ the shallots.

Add mushrooms, thyme and bay leaf, saute over medium high heat for 10 minutes, or until the liquid disappears.

Add salt, pepper, cream and stock, bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally. 

Add cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly, serve in warm bowls.

Sprinkle with minced parsley.

This recipe was sent to my email from my wonderful 1st mother-in-law (yes, I STILL love her and keep in touch with her . . . sort of - as long as email counts as “keeping in touch”.)  So anywho  — it MUST be good! )

Happy New Year Peas

• 1 lb dried black-eyed peas
• 1 lb link sausage (or whatever your favorite sausage is)
• 1 small onion, chopped
• 3 Tbsp brown sugar
• 1 Tbsp prepared mustard
• 1 tsp salt
• 1 cup prepared barbecue sauce

Rinse, prepare, soak and cook peas in about 3 cups water, following directions on the package.  Drain and reserve half of the cooking liquid.  In a skillet over medium heat, brown sausage and onions; drain off excess fat.  Place peas in 3 quart casserole dish, add sausage and onions.  Stir in reserved liquid, brown sugar, mustard, salt and barbecue sauce.  Bake at 300 degrees for 1 – 1 1/2 hours.

This recipe sounds pretty good and a little different.  I’ll probably do what I always do and combine 2 or 3 different recipes to come up with my own.  I’ll let you know how it turned out.  I would love to know what YOU come up with too.

This recipe was contributed by About.com

Hoppin’ John

• 1 lb dried black-eyed peas
• 2 small smoked ham hocks or meaty ham bone
• 2 medium onions, quartered
• 3 large cloves garlic, halved
• 1 bay leaf
• 1 cup long-grain white rice
• 1 can (10 – 14.5 oz) diced tomatoes with chili peppers, juices reserved
• 1 medium red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 3 stalks of celery, chopped
• 1 jalapeno or serrano pepper, minced
• 2 tsp Cajun or Creole seasoning
• 1/2 tsp dried thyme leaves
• 3/4 tsp ground cumin
• 1 tsp salt
• 4 green onions, sliced

In a large Dutch oven or kettle, combine the peas, ham and 6 cups of water.  Cut 1 of the onions into quarters and add it to the pot along with the garlic and bay leaf.  Bring to a boil, reduce the heat to medium low and simmer gently until the beans are tender but not mushy, 2 – 2 1/2 hours.  Remove the ham bone, cut off the meat; dice and set aside.  Drain the peas and set aside.  Remove and discard and the bay leaf, onion pieces and garlic.  Add 2 1/2 cups of water to the pot and bring to a boil.  Add the rice, cover, and simmer until the rice is almost tender, about 10 - 12 minutes.  Mince the remaining onion then add to the rice along with the peas, tomatoes and their juices, red and green bell pepper, celery, jalapeno, creole seasoning, thyme, cumin and salt.  Cook until the rice is tender, 5 – 8 minutes.  Stir in the sliced green onions and the reserved diced ham.  Serve with hot sauce and freshly baked cornbread.

This recipe was found at About.com.

Good Luck Black-eyed Peas

• 4 strips of bacon
• 1/2 cup bell pepper chopped
• 2 cans black-eyed peas
• 1/2 cup onions chopped
• 1 jalapeno, seeded and chopped fine

In a medium saucepan, chop four strips of bacon and fry until slightly brown.  Add the onions, bell pepper, and jalapeno saute’ mixture for 15 – 20 minutes or until onions are golden.  Add the 2 cans of peas to the mixture, reduce heat and simmer for 30 minutes. 

This recipe is from GCHC at Real Cajun Recipes.

Saucy Black-Eyed Peas

• 1 cup black-eyed peas, picked over, loaded in cold water for 8 hours and drained
• 4 Tbsp butter
• 1 medium red onion, sliced
• 2 tomatoes, chopped
• 1 habanero chili, seeds and ribs removed, minced
• 2 garlic cloves, minced
• 1″ piece of ginger, peeled and chopped
• 2 tsp chili powder
• 1 cup coconut milk
• 1 tsp ground turmeric
• 1 cup chicken or vegetable stock
• 1 tsp salt
• 2 cilantro sprigs, chopped
• 1 scallion, trimmed and sliced

Combine the peas with 4 cups of water in a large saucepan and simmer, uncovered for 45 minutes, or until tender.  Add water as needed.  Drain and set aside.  Melt butter in a deep pot over medium heat.  Add onion, tomatoes, and chili, and saute until the onion is translucent, about 10 minutes.  Add garlic, ginger, chili powder,  and coconut milk and bring to a simmer.  Stir in the turmeric and stock and bring to a boil, then reduce the heat to low and simmer, uncovered until sauce thickens, about 15 minutes.  Add the peas and salt and simmer until most of the liquid is absorbed, about 10 minutes.  Stir in the cilantro and scallion, and serve.

This recipe was contributed by Miss Wanda Ravernell of Oakland, she is also writing a book on African American New Year’s customs.  You can e-mail her at food@sfchronicle.com

Spicy Southern Black-Eyed Peas

• 1 lb dried black-eyed peas
• 4oz salt pork, (rind removed, diced) or thick bacon or hog jowl
• 1 cup onion, chopped
• 6 cloves garlic, minced
• 1 – 2 cups diced cooked ham
• 2 stalks celery, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 Tbsp Creole or Cajun seasoning mixture
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper
• ground hot pepper, optional and to taste

Follow package directions, soak peas over night or cover with water, boil for 2 minutes, then let stand for 1 hour, drain.

Meanwhile, in a small skillet, saute’ diced pork with onion until onion is browned.  Combine salt pork and onions with drained peas and remaining ingredients;  Add water just to cover.  Simmer for about 1  1/2 – 2 1/2 hours or until tender, checking and adding a little more water if necessary.  Taste and adjust seasonings. 

Serving suggestions include: hot boiled rice, spinach or collard greens and freshly baked skillet cornbread.

This recipe was found at About.com

Beans, beans the magical fruit. . .

Eat them on New Years and they’ll bring you good luck?

Well I’ve done some homework and I’m here to tell you that Black-eyed peas are neither a pea nor a bean.  They are however a member of the legume family, so in my opinion, for all intense purposes . . . black-eyed peas ARE beans – whatever.

Just in case you’ve been the slightest bit curious about the whole Black-eyed pea – good luck thing, I’ve got a little history lesson for you (make that ½ lesson, ½ folklore – I came across so many varying bits of information about the pea/bean that I’ve decided to come up with my own interpretation).

According to some sources, the black-eyed pea has been around for thousands of years and was even considered a symbol of luck and fortune during the time of the Pharaoh’s.   Where did the Pharaoh’s live? – That’s right, class North Africa in Egypt.  

Wanda Ravernell of Oakland has added even more insight, stating that New Year’s Eve or New Years Day reaches back to West African traditions.  So the Egyptians probably spread the Black-eyed beans to southern African through trade.  During slavery, it became an African American tradition and the custom continued after emancipation – hence the relevance of New Years Day also being called Emancipation Day.  The ritual symbolism of the meal for African Americans is linked to the New Years Eve church service called Watch Night, a tradition originated by the Methodists, where people gathered to pray for the coming year.  For African Americans, free and slave alike, New Year’s Day was when laws that had been passed in the previous year that might especially impact them went into effect.  They worried when the Fugitive Slave Act went into effect on Jan. 1, 1850 and rejoiced on Jan 1, 1863, when slavery ended.  Until emancipation they would vicariously celebrate the end of slavery with Haiti’s independence in 1804 and Jamaica in1839. 

Another account foretold that the pea/bean was strictly used for cattle feed in the 1800’s in the south.  Obviously before African Americans food choices effected the white American population at that time. During the Civil war battle of Vicksburg, the town was under siege for over 40 days cutting off all supplies from coming in and or from leaving.  The entire town was on the brink of starvation, until they decided to eat the peas, then called cowpeas.  Thus starting the southern tradition of eating Black-eyed peas on New Years for luck and prosperity.  The superstition is that those who eat black-eyed peas, an inexpensive and modest food, show their humility and save themselves from the wrath of the heavens because of the vanity they might have. 

Other accounts state that the black-eyed pea was a staple in the southern diet for over 300 years.  Having been long associated with luck and prosperity for the New Year, the pea is said to represent coin money and the greens (collard greens used in most southern recipes), that of paper money. “Hoppin’ John” is a very popular recipe for black-eyed peas served and or cooked with rice.  Most recipes cook the beans in some sort of broth with some sort of pig parts, onion, and salt, sometimes a variety of other spices.  However you choose to cook and eat your peas, may they bring you the BEST of LUCK, and a VERY PROSPEROUS New Year.  Happy New Years Everyone!

Here is a collection of a few recipes I found (that varied enough) to warrant putting them all in one place – makes comparing a lot easier.  10 . . . 9 . . . 8 . . .

My Best Chili

• 1 lb ground deer meat, venison
• 1 lb ground beef
• 1 lb hot breakfast sausage
• 1 large onion
• 1 medium green bell pepper
• 1 Tbsp ground cumin

Combine all above ingredients in large skillet and cook until meat is almost completely done.   In a large crock-pot stir in the following ingredients:

• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can black frioles, beans
• 1 can stewed tomato
• 1 large can tomato paste (12oz)
• 2 small cans sliced black olives
• 1 & 1/2 packets of Williams Chili Seasoning (about 1 1/2oz)
• 1 whole bunch of fresh cilantro, chopped
• 1 can Rotel
• 1 bay leaf
• 3 small green onions, chopped
• 2 banana peppers (bell peppers work just as well

Stir all ingredients together and then add the meat form the skillet.  Set crock-pot to high for about the first hour bringing everything up to a boil and then reduce heat to low and let simmer stirring occasionally for another 2 – 4 hours (time may differ depending on your crock-pot).

Note:  YES, this is one of my best chili’s and no I haven’t entered any chili cook-offs to vouch for this recipe.  I can tell you though, that my dear sweet husband made sure to get the “Chili Seasoning” (I think to keep me from making it too hot).  I have made chili in the past that made everyone sweat while they were eating it.  And this one did turn out quit nice if I don’t say so my self.

Make sure to have some home-made cornbread or cheese herb bread to go with this, along with some Frito’s, grated sharp cheddar cheese or pepper jack cheese, sour cream and even some fresh chopped cilantro to garnish the top really adds a VERY nice touch!  And if someone in your house hold needs more “hot” make sure to put some Tabasco on the table and they can just go to town without making everyone else miserable.

Angela’s Awesome Seafood Gumbo

• 1/4 cup plus 2 Tbsp flour
• 12oz oysters undrained
• Vegetable cooking spray
• 2 & 1/3 cups frozen cut okra
• 2 cups chopped onion
• 2 cups diced green bell pepper
• 2 cups diced celery
• 2 large cloves garlic
• 1/2 cup water
• 1/4 cup chopped parsley
• 2 Tbsp lemon juice
• 1/2 tsp oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp thyme
• 1/4 tsp salt
• 1/4 tsp red pepper
• 1/8 tsp cumin
• 1/8 tsp liquid smoke
• 2 – 10 1/2 oz cans chicken broth
• 14 1/2oz whole tomatoes
• 8 oz bottle clam juice
• 1 bay leaf
• 1 lb small shrimp ¾ lb crab-meat
• 5 & 1/2 cups cooked rice

 

Place flour in pan, bake @ 400 degrees for 30 minutes till brown, stirring constantly.

Drain oysters, but reserve liquid, add water to equal 3/4 cup.  Set aside.  Coat large dutch oven with cooking spray place over medium heat, add okra and next 4 ingredients (chopped onion, green bell pepper, celery, garlic).  Cook 12 minutes or until tender.  Stir in flour.  Add reserved oyster juice, water and next 13 ingredients (parsley, lemon juice, oregano, poultry seasoning, thyme, salt, red pepper, cumin, liquid smoke, chicken broth, tomatoes, clam juice, bay leaf).  Bring to boil, stirring constantly.  Reduce heat, simmer uncovered 1 hour.  Add shrimp, oysters and crab-meat.  Cover and simmer 7 minutes.  Discard bay leaf.  Serve over rice.

 

Chicken Corn Chowder

• 2 Tbsp butter
• 1 1/2 obs chicken breast, cubed
• 1/2 cup chopped onion
• 2 stalks chopped celery
• 2 carrots sliced
• 2 cans corn, drained
• 2 cans cream of potato soup
• 1 1/2 cups chicken broth
• 1 tsp dried dill
• 1 can evaporated milk

In skillet, melt butter and brown chicken; put chicken in crock pot.  Saute onions and celery in skillet for about 4 minutes and then add them to the crock pot, along with carrots, corn soup & chicken broth and dill.  Cover and cook on low for 5 – 6 hours until chicken is done and veggies are tender.  During last 10 minutes of cooking, stir in evaporated milk.

This hearty, comforting chowder was provided to me by my mother, Gail and she said it was “Really Good!” – THANKS MOM!