Tag: carrots

Slow Cooker Hoppin’ John


If you’re not familiar with Hoppin’ John, it is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some people substitute ham hock, or country sausage for the conventional bacon; a few use green peppers or vinegar and spices. In the southern United States, eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish, are supposed to also add to the wealth since they are the color of money. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year’s Day, leftover “Hoppin’ John” is called “Skippin’ Jenny,” and further demonstrates one’s frugality, bringing a hope for an even better chance of prosperity in the New Year.

I made this yummy dish last year, and thought for sure I has posted it right afterwards, but my bad for not doing so. This recipe contains bacon, so if you’d like to make it vegetarian,  simply omit that and substitute vegetable broth for the chicken stock. This can be served as a stew or you can use a slotted spoon to drain it. Some people like to have the “sauce” on the side to dip their cornbread in.

Hoppin' John

Ingredients

  • 1 1/2 cups Black Eyed Peas
  • 4 oz. bacon, cooked & chopped
  • 1 orange or yellow bell pepper, diced
  • 1 medium onion, diced
  • 2 celery stalks, finely diced
  • 1 bunch of carrots, diced
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, cut in half lengthwise
  • 32 ounces low-sodium chicken stock/broth
  • 3 bay leaves
  • 2 tsp. Old Bay Seasoning
  • 1 sprig fresh Thyme
  • Salt and black pepper, to taste
  • 1 bunch Collard greens, leaves stripped from stem

Directions

  1. Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day, skip boiling the peas.
  2. Cook bacon in a skillet or the microwave, set aside.
  3. Combine peas, diced bell pepper, onion, carrots, garlic, jalapeño halves, stock and seasonings in a slow cooker. Cook for at least 4 hours on low.
  4. About an hour before you are ready to serve, prepare the collards by cutting the leaves into strips and add them to the stew.
  5. Add the reserved cooked bacon at this time. Cook the stew for another 40-60 minutes.
  6. Remove the bay leaves, thyme stems, and jalapeno halves.
  7. Serve alone or over of your favorite rice. If desired, can top with cheddar cheese, scallions and a drizzle of white vinegar.

Top ↑

A Modified Version of Shrimp and Grits


As you may, or may not know, I looooooooove shrimp and grits! While my earlier recipe on here is one of my all-time favorites, this one is simply delicious. I was watching The Chew on Friday, and Carla Hall made a dish called “Swamp Thing”, which was her healthier version of shrimp and grits. Once I saw it was loaded with vegetables, I was sold, and knew I had to try it, which I did later that day with a few small modifications. This recipe does take a little effort, as the grits need to be made about an hour beforehand, and there’s a decent amount of veggie chopping, but trust me when I say, it’s worth it! Thanks Carla!!!

Ingredients

Grits:

  • 1 cup Quick Grits
  • 1 1/2 cups water
  • 1 cup Half & Half (or milk)
  • 1/2 cup fresh or frozen corn
  • 1/2 cup cheddar cheese (optional)
  • salt & pepper to taste
  • 4 tbsp. butter
  • Olive oil (for frying grits)

Shrimp Stew

  • 1/2 pound shrimp (peeled and deveined)
  • 3 cloves garlic (thinly sliced)
  • 1/2 onion (medium diced)
  • 1 large carrot (medium diced)
  • 1/4 cup corn
  • Half of a 14.5-ounce can whole plum tomatoes (crushed)
  • 2 cups collard greens (ribboned*)
  • 1 cup sweet potatoes (peeled and diced, or canned)
  • 1/4 tsp. cayenne pepper
  • 1/2 parsnip (peeled and diced)
  • 1 bay leaf
  • 2 tsp. fresh thyme
  • 2 tbsp. flour
  • 1 quart (4 cups) chicken stock/broth
  • 2 tbsp. olive oil plus more for pan
  • salt and pepper to taste

Directions

Grits

  1. In a medium saucepan, bring water, Half & Half, and corn to a boil.
  2. Slowly whisk in grits, avoiding lumps and cook according to package directions.
  3. Once cooked, whisk in butter and cheese (if using).
  4. Pour into greased baking dish, allow to cool, then place in refrigerator for an hour.
  5. At this point, you can start on the stew if you want & come back to step 6.
  6. Remove grits from fridge and cut into 3 inch squares (or desired size).
  7. Heat a non-stick pan over medium-high heat with olive oil.  Fry grits in hot oil until golden on all sides. Remove from pan.

Shrimp Stew

  1. In a heavy bottomed pot, over high heat, add olive oil. Toss in the onions and garlic and cook for about 3 minutes.
  2. Toss in all the other vegetables except for the collard greens and crushed tomatoes, and add olive oil if it seems dry. Coat all the vegetables in oil and continue to cook over high heat, just slightly browning everything.
  3. Sprinkle flour over the vegetables and stir. Deglaze with the chicken stock. Add the collard greens, thyme, bay leaf and cayenne, and stir.
  4. Add in the tomatoes and bring to a boil.
  5. Reduce to a simmer and cook until the vegetables are cooked through, about 25 minutes.
  6. Right before serving, toss in the shrimp and simmer for 2-3 minutes, or until the shrimp is just cooked through.
  7. Plate in a soup bowl on top of fried grits.  Season to taste.  Serve immediately.

* To ribbon the collard greens, take some leaves, place them on top of each other, roll them up long-way, and cut small pieces off of the ends. This will form long, thin pieces known as ribbons.

Note: If you don’t do shrimp/shellfish, you can definitely leave it out. Also, feel free to substitute vegetable broth in place of chicken broth. 

Top ↑

Crock Pot Corned Beef and Cabbage


In honor of St. Patrick’s Day, I decided to go a little Irish and make some corned beef and cabbage. I never made it before, so was very anxious to see how it’d turn out and if I’d enjoy it. And WOW, did I!! Not only is this recipe super easy, but it is also truly delicious!

Ingredients

  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 5 cups water
  • 1 (4 lb.) corned beef brisket in spices or with spice packet
  • 6 ounces beer (you can omit this if desired)
  • 1/2 head cabbage, coarsely chopped
  • Garlic & pepper to taste

Directions

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.
  2. Pour the beer over the brisket, if using.
  3. Sprinkle on the spices from the packet (if included) , garlic and pepper, cover, and set the cooker on low.
  4. Cook the brisket for 7 hours.
  5. Stir in the cabbage and cook for 1 more hour.

Top ↑

Turkey Sausage Bolognese


If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!

This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.

This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.

Ingredients

  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 lb. spicy Italian turkey sausages, casings removed
  • 3 large garlic cloves, pressed
  • 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
  • 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
  • 1/2 cup chopped fresh basil
  • 2 tbsp. chopped fresh oregano

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
  4. Add wine; boil 1 minute.
  5. Add tomatoes, basil, and oregano.
  6. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
  7. Season with salt & pepper.

Serve with your favorite pasta dish. 

Source: Bon Appétit

Top ↑