On My Hearth: Hoppin John

I was searching for a good, easy Hoppin John recipe for New Years, this one from Suite 101 looks perfect!

This traditional New Year's good luck dish of black eyed peas, greens and rice is easy to make in a slow cooker.

Making Hoppin John for New Year's in a slow cooker is a great way to ensure the year starts out with luck, and that you take care of tradition without slaving over a stove. To make certain you have a lucky and prosperous new year, black eyed peas are supposed to be the first meal consumed on New Year's Day. Unless you want to eat spicy beans and rice for breakfast, have a bowl of this dish just after the ball drops at midnight on New Year's Eve. Champagne is an awfully good accompaniment.
Hoppin John is beans, specifically black eyed peas, and rice made with a smoked ham hock and collard greens. The beans symbolize coins and the collard greens dollars, which contributes to the prosperous part of this tradition. Many people have altered the tradition to simply serving black eyed peas on New Year's Day, which if you're having a New Year's Eve party, might be a bit easier. Either way, it’s a tasty nutritious meal even for the non-superstitious.

A vegetarian version could be made by omitting the pork and substituting sautéed Portobello mushrooms and a bit of hot sauce for flavoring depth. If you want meat but don't have a ham hock handy, lightly fry chopped bacon pieces, drain and add to the pot instead.

This recipe makes good use of your crock pot, which is exactly the kind of help a holiday chef needs. It is, after all, a holiday for you too. Happy New Year.

Hoppin John
(or Black Eyed Peas and Rice)

1 cup dried black-eyed peas, sorted and rinsed
1 vegetable bouillon cube
1 medium onions, 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.

On My Hearth: Vegetable Curry

I've mentioned many times how much I love strong flavors so you know this dish is one of my faves! I know that making it myself has to be healthier than picking it up from my local Thai restaurant where I'm sure they add more fat, coconut milk, etc.

We're going to the first gig of our friend's new band this afternoon so I'll toss this into the crockpot this morning, it'll be ready when we get home.



* Exported from MasterCook *

Vegetable Curry

Recipe By :Natalie Haughton
Serving Size : 4 Preparation Time :0:00
Categories : Slow Cooker Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium russet potatoes -- (about 1 3/4 pounds)
1 -- peeled and cut into 1/2-inch dice
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- peeled and cut into 1/2-inch dice
2 large plum tomatoes -- chopped
6 ounces canned tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 medium cauliflower head -- cut into 1-inch florets
10 ounces packaged frozen peas or cut green beans -- thawed
1

In a 4- or 5-quart electric slow cooker, toss together the potatoes,
onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste,
water, curry powder, cumin seeds, garlic powder, and salt. Mix well.
Place the cauliflower florets on top.

Cover and cook on the low heat setting 8 to 9 hours, or until the
potatoes are tender but still hold their shape. Gently stir in the peas.
Increase the heat to the high setting and cook 15 minutes longer.


Description:
"Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal."
Source:
"The Best Slow Cooker Cookbook Ever"
Start to Finish Time:
"9:00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 1g Fat (6.9% calories from fat); 6g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fat.

NOTES : Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

On My Hearth: Wicked Garlic Dip

I cut up a bunch of veggies to snack on, think this unique dip will be a perfect accompaniment. I'll be using light mayonnaise to lower the calorie content.

I am housebound today, btw, did something to my lower back which has me sitting on the couch with the heating pad nearby. *sigh* Perhaps I shouldn't have walked home from the grocery store carrying such a heavy tote bag? Regardless of the cause, I'd rather be sailing today as originally planned! Note to self and others: take good care of your back, especially if you're over 40 because apparently it's not as resiliant as it used to be.


* Exported from MasterCook *

Wicked Garlic Dip

Recipe By :Mollie Katzen
Serving Size : 0 Preparation Time :0:20
Categories : Dips & Spreads Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium potatoes -- peeled and diced
3 medium garlic cloves -- peeled
1/3 cup mayonnaise
1/2 teaspoon salt

Boil the potatoes until very soft, and drain well. Transfer to a food processor fitted with the steel blade, or to a mixing bowl.

Without waiting for the potatoes to cool, add the remaining ingredients. Whip until very smooth, using either the food processor or an electric mixer.

Cover tightly and chill. Serve as an appetizer or by itself, garnished with raw vegetables, or as a spread. (great on sesame crackers or toasted pita wedges).

Source:
"Moosewood Cookbook"
Copyright:
"1992"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 828 Calories; 63g Fat (64.5% calories from fat); 9g Protein; 69g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 1506mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.


Nutr. Assoc. : 0 0 0 0

Today's Inspiration: Mind Over Matter

I've been reading a lot about the Law of Attraction, both in the book/movie The Secret and elsewhere so Today's Om is especially timely.

December 28, 2007
Culling Out The Weeds
Mind Over Matter

The power of the mind is a curious thing, because it is so powerful yet so difficult to control sometimes. We find ourselves thinking a certain way, knowing that this thought may be creating trouble for us yet we find it difficult to stop. For example, many people have the experience of getting sick at the same time every year or every time they go on a plane. They may even be aware that their beliefs impact their experiences, so continue to think they will get sick and then they do.

Sometimes we need to get sick in order to process something or move something through our bodies. But often we get sick, or feel exhausted, because we don’t make the effort to galvanize the power of our minds in the service of our physical health, which is one of its most important functions. We really can use it to communicate to our bodies, yet we often regard the two as separate entities that have little to do with one another.

Knowing this, we have the power to create physical health and mental health, simply by paying attention to the tapes running in our minds. Once we hear ourselves, we have the option to let that tape keep running or to make a new recording. We harness the power of the mind in our defense when we choose supportive, healing words that foster good health and high spirits. All we need to do is remember to tend the field of our mind with the attentive and loving hand of a master gardener tending her flower beds, culling out the weeds so that the blossoms may come to fruition.

What do Your Christmas Gifts Say About You?

As I was putting away my holiday gifts yesterday I had to laugh out loud..some of them are so unusual, especially considering the giver, and they are so eclectic, really representing the various parts of me! So I decided to post some of them with you here for your amusement, feel free to share some of your own revealing presents! *wink*

*Harold Lloyd's Hollywood Nudes in 3D by Suzanne Lloyd - from Kali & Kevin!

*a bottle of VS Heavenly perfume - from Lily

*a poster-print of Klimt's The Kiss - from Bambi

*Girls Next Door workout dvd - from all of my children!

*a fabulous food processor, the French Kiss soundtrack cd and some zebra-striped slippers - from my Mom

*a white ceramic measuring cup, milk frother, French latte mug, bright red spatula, Paris wall calendar and gold hanging tea-light lanterns - from Beren & his girls

*Also from Beren: a red faux snakeskin overnight bag packed with a sexy nightie, bath toiletries, two Couples Coupon books (one of them nice, the other very naughty!) which I can't wait to redeem, and a hand-made coupon entitling me to an overnight stay in Bimini!
(By the way, among other things I gave Beren a Pirate Pin-up Calendar!)

So, there you go. Did you learn anything about me you didn't already know? Probably not, I'm a rather open book, aren't I? *smile*

Is there a 12-Step Program for Cookbook Addicts?

One of my affirmations for 2008 is to organize a few areas of my home which are not up to par, have decided to start with my kitchen, specifically my cookbooks. Sigh.....I love cookbooks, especially old ones. I am always scouring thrift & antique stores seeking new additions to my ever-expanding collection. I often take one or two with me on road trip, pore over them like novels, marking recipes and planning fabulous meals. This is great except that I have run out of storage space and must also admit to myself that I rarely use them! Nowadays when I search for recipes I almost always turn to the internet. It's quick & easy and the possibilities are endless. Now, I don't want to give up all of my treasures, I just need to pare down a bit. So, I have decided to focus on one or two tomes at a time, prepare the recipes that strike my fancy, input them to my Mastercook program and then give away or sell the book. No internet recipes until I've weeded through this mess and made a serious dent in my trove. So, here goes!

This week I am concentrating on The Best Slow Cooker Cookbook Ever by Natalie Haughton and Moosewood Cookbook by Mollie Katzen. It's winter (even though it doesn't feel like it here), the time for soups & stews, so I'm going to make wise use of my slow cooker. Honestly, I use it year round anyway, just love that thing! It's fabulous for our family at this point where everyone's on a different schedule, eating dinner together is a hit or miss affair. Anyway, today I'm going to heat up my slow cooker again and try this tasty-sounding lentil soup. (I'm leaving this in Mastercook format for those of you who'd like to import it directly..I adore Mastercook!)


* Exported from MasterCook *

Lentil-Red Pepper Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lentils -- (16 oz.) rinsed, drained and picked over
2 medium onions -- chopped
1 ham hock
5 cups homemade chicken stock or 3 (14 1/2 ounce) cans chicken broth
2 cups water
1 tsp. ground cumin -- (1 to 1 1/2)
1/8 tsp. cayenne
1 can diced green chiles -- (4 oz.)
1 cup roasted red peppers -- rinsed, drained and pureed in a food processor
Salt

1. In a 5 qt. electric slow cooker, mix together the lentils, onions, carrots, ham hock, stock and water.

2. Cover and cook on the low heat setting for 9 hours or until the lentils are tender. Remove the ham hock; finely chop the meat and return it to the slow cooker. Stir in the cumin, cayenne, green chiles and red pepper puree. Season with salt to taste. Increase the heat to high and cook 15 minutes longer.


Description:
"Here's a zesty twist on traditional lentil soup."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 4g Fat (18.3% calories from fat); 13g Protein; 23g Carbohydrate; 11g Dietary Fiber; 18mg Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

NOTES : For convenience, I use jarred roasted red peppers to make the puree that goes into the soup, but you can roast a large pepper if you prefer. To add a colorful garnish, top with some diced roasted red peppers and a dollop of sour cream. To make this vegetarian I will substitute liquid smoke for the meat and vegetable broth instead of chicken.

On My Hearth: Chicken and Corn Chili

Years ago I was a frequent buyer of Family Circle and Woman's Day magazines, found them to be chock-full of entertainment & information for my growing family. Since my children have gotten older, though, I have passed by them on the grocery store rack and canceled my subscriptions some. I just didn't think they really fit into my divorced-mom-of-teens lifestyle but for some reason I have been gravitating toward them again lately, perhaps because of the attractive holiday covers but also because I'm watching my budget and as a result are purchasing fewer magazines in general. (I used to love Real Simple and Oprah but they disappoint me more & more - who can possibly afford the "simple" items advertised in the former and the latter..well, let's just say that we aren't all billionaires, Oprah!) Anyway, as I said I have picked up a couple of my old faves and have been pleasantly surprised! I planned my whole Solstice Menu from recipes in each and am pleased to say that they got rave reviews. Heartened by that, tonight I'm going to try another tasty-looking dish courtesy of Family Circle. I substituted vegetable broth for the chicken, Morningstar Farms Chick'n Strips for the real thing so that the vegetarians will enjoy it as well as the carnivores.


Chicken and Corn Chili

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Ingredients

* 1 large onion, chopped
* 1 pound boneless, skinless chicken breasts
* 2 cups low-sodium chicken broth
* 1 green pepper, seeded and chopped
* 1 jalapeno chile, seeded and chopped
* 1-3/4 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 3/4 teaspoon salt
* 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
* 1-1/2 cups frozen corn, thawed
* 2 cans (15 ounces each) cannellini beans, drained and rinsed
* 2 tablespoons stone-ground cornmeal
* Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Holiday Joy & Madness

Clearly I haven't been around the Blogisphere much and I apologize if anyone's been concerned. The holiday season here at the castle has been typical I guess - a generous amount of stress sprinkled with many bright spots and shining moments. There have been family issues which often rear their ugly heads around Christmas; nerves are frayed, emotions and expectations run high. We know intellectually that the Norman Rockwell paintings aren't reality but yet year after year we secretly try to reproduce them anyway.

This year I had the pleasure of celebrating Christmas Eve at Kali's house, the first time I have "passed the torch" for that tradition. She did a fabulous job, we all had a wonderful time. However, it was blindingly clear what a truly blended family we are as I sat around her living room with Beren, his children, my children, Kali's future in-laws, my parents, and not just one but two of my ex-husbands! Whew! We all pulled it off, smoothed the tension with spiked egg nog, chardonnay, and a lot of laughter. It was a wonderful evening, it truly was. Not Rockwell-esque by any means but we are still family in our wild & wacky way. Still bound together despite divorces, remarriages, slight misunderstandings & outright fights. There is still love and a deep knowing that no matter what we will be there for each other. We are family.

So I'll continue to trudge along for the next few days, fight my post-holiday blues and stay positive. I'll try to remember that things are especially tense at this time of year, will attempt to not take remarks and slights personally and do my best to be sensitive about others' feelings. I'll pack away my hurts along with the tinsel and ornaments and will look forward to the fresh new year, full of possibility and promise and more opportunity to learn and love & grow.

A Belated Merry Christmas to you all.

On My Hearth: Mushroom and Wild Rice Slow Cooker Stew

Well, the temperature dropped below 80 this weekend so I'm craving stew! This one sounds really tasty, I love mushrooms!


Weight Watchers Mushroom and Wild Rice Slow Cooker Stew

POINTS® Value: 4
Servings: 4
Preparation Time: 17 min
Cooking Time: 420 min
Level of Difficulty: Easy

Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost.

Ingredients

* 1 1/2 tsp olive oil
* 2 cup leek(s), finely chopped, white parts only (about 2 large leeks)
* 2 cup shiitake mushroom(s), sliced
* 1 cup carrot(s), diced
* 3 cup vegetable broth
* 1 tsp table salt
* 1 cup uncooked wild rice

Instructions

* Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender, about 5 minutes. (Note: If you’re in a hurry, skip this step and simply add all the ingredients directly to the slow cooker.)

* Spoon leeks and mushrooms into a 4- to 5-quart slow cooker. Add carrots, broth, salt and rice; cover and cook on low for 6 to 7 hours. Yields about 1 1/2 cups per serving.

Thank You and Inspiration

Thanks to all of you who have posted comments/written me regarding my quietness and decrease in posting. I am ok, just busy and stressed with the usual holiday madness as well as some other "stuff" going on in my life. It's nothing life-threatening, don't worry, but it does impact my mood and mental state. So..I'm trudging along trying to put aside the stressful things and focus on the good stuff..to choose love...some days are certainly easier than others!

Much love and Happy Holidays to you all, I promise I'll be back in the swing of things soon!! Thank you so very much for caring! xoxoxo

Daily OM
December 11, 2007
What We Are Made Of
Choose Love

Love is often presented as the opposite of fear, but true love is not opposite anything. True love is far more powerful than any negative emotions, as it is the environment in which all things arise. Negative emotions are like sharks swimming in the ocean of love. All things beautiful and fearful, ugly and kind, powerful and small, come into existence, do their thing, and disappear within the context of this great ocean. At the same time, they are made of the very love in which they swim and can never be separated. We are made of this love and live our whole lives at one with it, whether we know it or not.

It is only the illusion that we are separate from this great love that causes us to believe that choosing anything other than love makes sense or is even possible. In the relative, dualistic world of positive and negative, darkness and light, male and female, we make choices and we learn from them. This is exactly what we are meant to be doing here on earth. Underlying these relative choices, though, is the choice to be conscious of what we are, which is love, or to be unconscious of it. When we choose to be conscious of it, we choose love. We will still exist in the relative world of opposites and choices and cause and effect, and we will need to make our way here, but doing so with an awareness that we are all made of this love will enable us to be more playful, more joyful, more loving and wise, as we make our way. Ultimately, the choices we make will shed light on the love that makes us all one, enabling those who have forgotten to return to the source.

This world makes it easy to forget this great love, which is part of why we are here. We are here to remember and, when we forget to remember again, to choose love.

On My Hearth: Chicken Broccoli Alfredo

I have some baked chicken breasts leftover from last night, and half a head of fresh broccoli as well so this dish will come together quickly tonight!

Chicken Broccoli Alfredo

Posted on GroupRecipes by elaina253

Ingredients

* 1/2 pkg. linguine (8 oz.)*
* 1 cup fresh OR frozen broccoli flowerets
* 2 tbsp. butter
* 1 lb. skinless, boneless chicken breasts, cut into cubes
* 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup milk
* 1/2 cup grated Parmesan cheese
* 1/4 tsp. ground black pepper


Directions

1. COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
2. HEAT butter in skillet. Cook chicken until browned, stirring often.
3. ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
4. TIP: *Or substitute spaghetti for linguine.
5. Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.