Happy New Year!!
I hope everyone had a fantastic end to 2009.
We had a fantastic New Years Eve playing games with Kelly and Brian, Catch Phrase was the hit of the night, we laughed our heads off. Kelly brought over a tray of freshly made nachos with all the toppings and I baked a pizza. We completed our snacks with a platter of cheese and hummus, along with a few Yuengling beers and a very nice bottle of wine. We all indulged as we said goodbye to 2009.
I picked up a vegan goat cheese to try, it’s made out of cashews, tahini, lemon, and canola oil. We all thought it was quite good.
The appetizer spread
Homemade beer cheese!
10 lbs of it that is :)
Now onto our delicious New Years dinner, hope this tasty meal brings us an abundance of luck in 2010!
- 2 tablespoons EVOO, plus some for drizzling
- 2 carrots, peeled and chopped
- 3 to 4 small ribs celery from heart, chopped
- 1 onion, chopped
- 2 large cloves garlic, finely chopped
- 1 can diced tomatoes or fire-roasted diced tomatoes, drained
- A couple of pinches ground cloves
- A pinch of cinnamon
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/2 cup dry white wine
- 1/2 cup flat leaf parsley, chopped
- 2 cans black-eyed peas, rinsed and drained
- 2 cups sauerkraut, rinsed and drained
- 2 pounds hot sausage or kielbasa
Place a skillet on stove and add EVOO, and heat over medium-high heat. Add carrot, celery, onions, and season with salt and pepper. Cook 5 minutes then add garlic and cook a couple of minutes more. Stir in tomatoes, season with cloves, cinnamon and red pepper flakes. Deglaze the vegetables with white wine, stir in parsley, black-eyed peas, and sauerkraut. Then adjust the salt and pepper.
Coat the sausage casing in a drizzle of EVOO and set them on top of a rack over a baking sheet. Preheat oven to 400 ˚F and roast sausage 20-25 minutes until firm and cooked through.
Serve the black-eyed peas and kraut in shallow bowls topped with sausage.
Recipe courtesy of Rachael Ray