Happy New Year!

The new year is a great time for fresh starts and new goals. Our family is particularly anxious to put 2018 behind us and we're fervently praying for 2019 to be filled with family adventures, health, and nothing exciting at all. I've had my fill of surprises in 2018 and appreciate the growth that all of the unexpected activity has brought into my life. 2018 has been a year of tremendous emotional, spiritual, and marital growth. We have been blessed. 

Keeping with tradition, we will be scarfing down our black eyed peas tomorrow in the form of a yummy pork based soup. In an attempt to combine the northern tradition of pork and sauerkraut (cabbage) with the southern tradition of black eyed peas and cornbread, this soup was born.

Black Eyed Pea Soup

2 lbs ground pork

1 large onion chopped 

2 cloves garlic, minced

6 cups beef broth

1 28oz. can diced tomatoes

1/2 cup roughly chopped cabbage

3 cans black eyed peas, drained and rinsed

1 4oz can chopped green chilies

1/2 tsp. pepper

1/2 tsp. salt

1/4 tsp. cumin

In a large pot, stir together pork and onion and cook until the meat is no longer pink. Drain excess fat and return meat/onion mixture to pot. Stir in garlic and heat for just a couple of minutes then add the remaining ingredients and bring to a simmer for about 15-20 minutes allowing flavors to combine. Serve with cornbread and top with sour cream, if desired. 

May your 2019 be merry and bright! 

Black Eyed Pea Salad

Those of you north of the Mason-Dixon and east of the Mississippi (a.k.a. God's Country) may not be familiar with our fiber filled southern commodity: black eyed peas. Typically reserved for a southern New Year's meal, the black eyed pea is served up alongside cornbread for good luck. It's both low-fat and filling and lately I've seen it popping up in unusual places such as this cold salad. I tasted something similar at an event a few months back and have been wanting to replicate it ever since. Not only is it yummy, but look how colorful it is as well! I love the above picture and I have to say - it is completely unedited save for the addition of my little "goddess of eats" label in the corner. My what a great lens can do - I used the Canon 24-105mm lens here and with great lighting - wowza.

I cooked the black eyed peas myself, but I'm sure you could easily substitute the canned variety, just rinse and drain well. For best flavor, let all of the combined ingredients marinate together in the refrigerator over night. Enjoy!

Black Eyed Pea Salad

 

6 cups cooked and drained black eyed peas

4 Roma tomatoes, diced

1 red onion, chopped

1 red bell pepper, chopped

1 jalapeno, chopped

3-4 scallions, thinly sliced

1 clove garlic, minced

1/4 cup olive oil

1/4 cup rice wine or red wine vinegar

1 tsp. salt

1 tsp. sugar

1/2 tsp. pepper

1 tsp garlic powder

 

Combine peas, tomatoes, onion, bell pepper, scallions, garlic clove and jalapeno. Set aside. Whisk together vinegar, oil, sugar, salt, pepper and garlic powder. Pour oil and vinegar mixture over black eyed pea combination and toss together. Refrigerate 8 hours or overnight for best flavor.