Monthly Archives: December 2013

In With The New…Year

HAPPY NEW YEAR, FRIENDS!

A lot has been developing behind the scenes, which is why you haven’t seen much of me. I plan to make up for lost time in 2014.

I hope your holidays were filled with delight and deliciousness. I spent part of the holiday season on a trip to Cuba, and the other part sick from the trip. Thankfully the mend seems to be here just in time for the New Year. I thought I’d bring back last year’s vegetarian Hoppin’ John recipe, with a few twerks to the original recipe. May it fill you up with health, wealth and luck!

Wishing you a wealthy, abundant, healthy and delectable 2014, Darlings!

Vegetarian Hoppin’ John

Serves 4

  • 4 tsp. olive oil, divided
  • 1 tsp. cayenne pepper, divided
  • 1 tsp. salt, divided
  • 1 tsp. turmeric, divided
  • 1 large dark leafy greens, chopped
  • 1/2 cup mushrooms, chopped (I like cremini, but oyster mushrooms and even portobello would be great)
  • 1 small onion, chopped (¾ cup)
  • 3 ribs celery, chopped (¾ cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 ½ cups cooked farro
  • 1 15.5-oz. can black-eyed peas, drained and rinsed
  • Optional, but delicious: finish off with a healthy dose of smoked paprika and Old Bay seasoning!

1. Whisk together 2 tsp. olive oil, 1/2 tsp. cayenne pepper, 1 tsp. turmeric and 1/2 tsp. salt; set aside.

2. Cook dark leafy greens in pot of boiling salted water 10-15 minutes, while still bright green in color. Drain, reserving 1/2 cup liquid.

3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add onion, celery, garlic, chopped mushrooms and remaining 1/2 tsp. cayenne pepper and 1 tsp. turmeric. Cook 8 minutes, or until translucent. Add dark leafygreens, olive oil and spice mixture, 1/4 cup reserved cooking liquid, and remaining 1/2 tsp. salt. Here is where you can add a good amount of smoked paprika and Old Bay seasoning (at least 1 tsp. of each) for a nice meaty flavor. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.

4. Add farro and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve farro and beans over greens.