Great New Year's Day meal courtesy of Emeril. :)
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts
Cornbread Pie
First, make this cornbread batter:
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups baking soda
1 3/4 cups buttermilk
1 large egg
2-4 T. sugar
1/4 cup mile vegetable oil
Cooking spray
butter
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.
(To make plain cornbread at this point, bake in preheated oven at 375 about 25 minutes.)
To proceed with the Cornbread Pie, preheat the oven to 375. Spray a 10-inch round casserole or 13x9 baking dish (I used the 13x9 to give more cornbread topping for my hungry horde).
In a saucepan, reheat your soup. Taste and adjust seasonings. (If you have less than 4 cups, you can add in a can of diced tomatoes or other compatible vegetable at this point.) Pour the piping hot soup into the casserole. Spoon or pour the cornbread batter over the hot soup.
Bake until the bread is golden brown, 25-30 minutes. About 6 minutes before it's done, sprinkle 4-6 ounces shredded cheddar cheese over the top to melt. Serve hot.
1 cup stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 1/4 cups baking soda
1 3/4 cups buttermilk
1 large egg
2-4 T. sugar
1/4 cup mile vegetable oil
Cooking spray
butter
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.
(To make plain cornbread at this point, bake in preheated oven at 375 about 25 minutes.)
To proceed with the Cornbread Pie, preheat the oven to 375. Spray a 10-inch round casserole or 13x9 baking dish (I used the 13x9 to give more cornbread topping for my hungry horde).
In a saucepan, reheat your soup. Taste and adjust seasonings. (If you have less than 4 cups, you can add in a can of diced tomatoes or other compatible vegetable at this point.) Pour the piping hot soup into the casserole. Spoon or pour the cornbread batter over the hot soup.
Bake until the bread is golden brown, 25-30 minutes. About 6 minutes before it's done, sprinkle 4-6 ounces shredded cheddar cheese over the top to melt. Serve hot.
Story-of-the-World Borscht
This is SO delicious!
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
Slow-Cooked Chicken & Dumplings
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper
Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.
Roasted Vegetable Stew
5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
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