maybe rice but not even sure I need that. I don't mess with tradition!

Happy New Year!

The peas for luck (superstition, lol) and the greens for prosperity in the New Year, according to a Jewish friend. So I never miss. Happy New Year, Phentex!

simmered in mirepoix with a roasted pork shoulder bone to enrich the broth. I'll serve them with the Mushroom stuffed collard bundles (folding green) along with gingered carrot coins (all currencies accepted). I think I'll make a make polenta and bump up the color with tumeric (gold), then shower the whole plate with chopped herbs, basil, mint, parsley (abundance). We will have ciabatta rolls from the bakery (humility) and tea (comfort) and a plate of chocolate (pleasure) dipped candied ginger (health) because he's not well enough to enjoy dessert.

Mr. Pup came down with the flu :frown: but he is picking up a bit and hopefully will have appetite for dinner tonight.

Happy New Year!

Just finished and serving with some homemade French bread. My soup is vegan, but trust me . . . very tasty!

P.S. photo by me

As posted in a previous thread . . . here is the recipe:

Black-Eyed Peas with vegetables and small pasta

Ingredients

1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves (to taste), minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste

Directions

Cover the black-eyed peas with water, bring to a boil and then drain.

Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

Advance preparation: This tastes even better the day after it’s made (though you may want to wait to add the pasta until you reheat). It will keep in the refrigerator for three or four days.

Traditional in my family, blackeyed peas, cornbread, greens and baked sweet potatoes. Except the greens are in a salad instead of being cooked. What did you have with your blackeyed peass today?

turkey thighs, onions, carrots, celery, random seasonings...for a few hours.

We'll think of the side dishes later...after the Rose Bowl!

mine is full of beef stew. Whole Wheat garlic toast on the side.

cole slaw and baked spicy pork chops. Yum.

with potatoes au gratin & salad. Cheating on diet today, lol.

Ingredients:
1 stalk celery, diced
1-2 large cloves of garlic, minced
1 Tbsp butter
60 Ritz crackers
1 stick (8 Tbsp) butter, melted (easiest in a microwave for 45 seconds)
Juice of 1 lemon
1 Tbsp chopped flat-leaf parsley
2-3 Tbsp white wine
Lots of black pepper, to taste
20 jumbo shrimp (U-12 size)
Paprika, for garnish

Directions:
Preheat the oven to 375°F.

In a small frying pan, heat 1 Tbsp of butter. Sauté the celery and garlic for 3-4 minutes on low heat, until softened but not browned. Add to a large mixing bowl.

Crush the crackers with your hands so the crumbs are quite coarse, and add to the bowl with the celery. Stir in the melted butter, lemon juice, parsley, white wine and pepper. The mixture should be fairly dry but should just hold together. Taste, and add, as needed, more lemon juice, more pepper, or more wine. The crackers are salty, so you won't need salt.

To prepare the shrimp: remove the shell, leaving the tail section on. Turn the shrimp with the inside of the curve facing up. Butterfly the shrimp by running a sharp paring knife along the length of the inside, cutting down but not all the way through. You should be able to flatten the shrimp, except for the tail section, and scrape out any black vein.

Set one shrimp on a plate, cut side facing up (the tail should be standing up, too). Mound one tablespoon of cracker filling on the shrimp, and smooth into a large mound. Place the shrimp on a baking sheet lined with a Silpat (silicone liner) or sprayed with nonstick spray. Repeat until all of the shrimp are stuffed. Sprinkle each shrimp with a tiny bit of paprika.

Bake at 375°F for 20 minutes or until the shrimp are cooked and the stuffing is browned on top.
http://www.theperfectpantry.com/2009/08/ritz-crackers-a-pantry-special-recipe-baked-stuffed-shrimp.html

Fettuccini with kale pesto and chick peas, and clementines and pomegranate for dessert. I had some kapusta (cabbage, sauerkraut, pork, sliced kielbasa and bacon) that was leftover from Christmas for lunch, and a bagel with smoked salmon and cream cheese for breakfast. So, I pretty much have most of the "good luck food" bases covered: greens, legumes, coin-shaped things, long noodles, pork, something round, fish, something circular... I'm not superstitious, just really, really, really desperate for a change in fortune.

as a special treat.

We were supposed to have a mechanic here at 8:00 am who didn't show up, but texted "unanticipated hangover - not making it". So, we may be on the mainland longer than anticipated.

Well, cbayer, at least he was honest.

Using an Anna Thomas Love Soup recipe as inspiration, I made bean soup. It has chicken sausage in it, as well as spinach, scallions, and dill.

The three types of beans were cranberry (fresh), red, and garbanzos (made from dried beans).

Topping the soup is parmesan and pumpernickel bread croutons.


Cher

which puts us in a bit of a bind, but we will figure it out.

Your bean soup sounds fascinating. I would have never thought of cranberries.

My tart is in the oven and smells heavenly.

It was sort of a fend for yourself evening. Everyone had something different for dinner.

Sauerkraut, mashed potatoes, steamed cauliflower and broccoli and gravy. I made home made applesauce too.

had open faced hot turkey sandwiches smothered in turkey gravy, dressing, apple cobbler with red wine.