Friday, January 1, 2010

New Year Lucky Black-Eyed Peas and Kielbasa with Kraut

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.

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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.

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The appetizer spread

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Homemade beer cheese!

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10 lbs of it that is :)

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Now onto our delicious New Years dinner, hope this tasty meal brings us an abundance of luck in 2010!

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  • 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

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