Thursday, January 1, 2009

Happy New Year 2009!

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My 2009 Intentions

  • Surround myself with happy people and activities
  • Eat balanced and sensibly
  • Stay more informed on world news

Hoppin John - Black-Eyed Pea Medley

To start off another year I made some traditional southern dishes. In my family we always had a New Years Day supper which included black-eyed peas, metts and sauerkraut, mashed potatoes, and cornbread. Since it's just the two of us this year we're having a twist on the traditional.

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recipe from Paula Deen
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tsp garlic powder
  • 1 can black-eye peas, cooked
  • 2 cups cooked rice
  • salt and pepper

Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder; cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add salt and pepper, to taste.

Sauerkraut Chorizo Pockets

I saw this idea on the Rachael Ray Show this week, except she made taco pockets. I decided to adapted it to make ground chorizo and sauerkraut patties...only my patties fell apart, so it ended up looking like a regular soft taco.

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  • 1 pound ground chorizo
  • 1 can sauerkraut, rinsed and drained
  • 2 scallions, whites and greens chopped
  • Salt and ground black pepper
  • 4 large whole-wheat flour tortillas
  • Dijon mustard
  • Place a large skillet over medium-high heat.

    In a large mixing bowl, combine ground chorizo, sauerkraut, scallions, salt and pepper. Form the meat mixture into four thin patties. Cook the patties in the hot pan until golden brown and cooked through, about 5 minutes per side.

    While the burger patties are cooking, wrap the tortillas in a damp paper towel and microwave for 60 seconds.

    As the patties finish cooking, transfer them to the tortillas and top each with some dijon mustard. Fold the tortilla around the burger, enclosing it in a pocket. Cut each pocket open on a diagonal and serve.

    Roasted Broccoli with Gouda Cheese Sauce

    For our "green" this year I used some additional broccoli I had and reheated the fondue from last night to drizzle over them. The perfect way to use up leftover cheese!

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    1 comment:

    runningwithfood.com said...

    Happy New Year! I wish you all good things in 2009!!

    Your New Year's day meal looks amazing! We always do the yearly BEP and greens, but I don't know if I can muster it today ... I had a little too much fun last night and collards don't sound very appetizing! Ha!

    Enjoy the rest of your day!