Thursday, January 1, 2009
Happy New Year!
Happy New Year to all! I hope everyone's 2009 is off to a good start. We had a quiet New Years Eve, just a few friends & family members over to the Castle for snacks & drinks. Today is a new day, time to reflect on the past year and make the obligatory resolutions or the next one. I make most of my affirmations during my birthday or Samhain, but now is a good time to reaffirm and re-dedicate.
On my hearth will be the traditional good luck Hoppin John, but I'll be serving this without the ham to please the vegetarians, of course.
1 cup dried black-eyed peas, sorted and rinsed
1 vegetable bouillon cube
1 medium onion, chopped
1 clove garlic, minced
1 smoked ham hock
2 bundles of fresh collard greens, washed and chopped
1 tablespoon red pepper flakes
1 tablespoon dried oregano
1 14-ounce can of chopped tomatoes, drained
5 cups of water (or as much needed to cover other ingredients)
1 cup long-grain white rice, uncooked
Salt and pepper
Put the peas in a stock pot, cover with water and bring to a boil. Boil 2 minutes, then reduce heat and simmer one hour. Drain. If using bacon in place of ham hock, fry the pieces first and drain on paper towels to remove excess fat. Dissolve bouillon cube in a small amount of hot water and mix well. Place all ingredients in slow cooker, except rice, and turn to high for five hours. Stir in rice and cook one more hour. Alternatively, rice can be cooked separately and served with peas. Remove meat from bone and return meat only to pot. Season with salt and pepper to taste. Serve hot with corn bread.