It is said that you should do on New Year’s Day what you want to do all year long. So, I played today, did some sewing and crafting, a little creative cooking, and left the laundry alone. I have a new quilting design in the works and I started on it today. Here’s a sneak peek.
Last night’s table looked wonderful when everyone arrived with dishes to share.
We had a great time with our champagne taste tests. DH had the idea to put the color twisty stars on the glasses, so everyone had two glasses to use for comparison.
After everyone had sampled all the choices, the results were split between the next-to-the-top Moet and the most expensive Dom Perignon. Interesting!
And here is the recipe I promised yesterday. It is like a Hoppin’ John, but I am calling it Jumpin’ John because it isn’t a side dish, it is a meal!
Gather all your ingredients together before you start.
Start with sauteing the onion in olive oil.
Add the sausage and cook until browned.
Add the remaining ingredients. I use leftover rice from a previous meal.
Stir to combine, reduce heat and simmer until heated through.
Serve in a bowl, and garnish with green onions if you like.
Enjoy with a piece of crusty bread. For dinner, just add a side salad. If you usually add greens to your peas, you could do that too. It is a real rib-sticking, hearty meal on a cold day. It also takes well to adjustments in the quantities, like a little more rice if you happen to have a little more leftover, or a bit more kielbasa if you like more meat. It is ready in just a few minutes!
Jumpin’ John Black Eye Peas and Rice
1 tablespoon olive oil
1/4 cup chopped onion
1/2 pound kielbasa or other smoked sausage, cut into bite size pieces
1 8-ounce can tomato sauce
1 tbsp tomato paste
1 15-ounce can black-eyed peas, drained
1 cup cooked long-grain rice
2 tbsp brown sugar
1 tbsp molasses
1 tbsp worchestershire sauce
1 tsp garlic salt
1 tsp lemon-pepper seasoning
Chopped green onion for garnish, optional
Cook onion in oil until translucent. Add sausage and cook until browned. Add tomato sauce, paste, peas, rice, and rest of ingredients. Stir to combine. Heat through. Ladle into bowls, garnish with green onion and serve with crusty bread and butter. Serves 4.
Enjoy, and Happy New Year!
Sharing in 2015