This dish is served in many areas of the South on New Years
Day and is said to bring good luck and prosperity. It is typically
served with greens and cornbread. The black-eyed peas signify coins,
the greens represent dollar bills, and the corn bread represents
gold. So cook up plenty if you want to have a prosperous New Year!
1 pound dried black-eyed peas
1 (28-ounce) can whole, peeled tomatoes
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped celery
2 garlic cloves, chopped
1/2 pound kielbasa in one piece
2 quarts chicken stock
Kosher salt and freshly ground black pepper
Put the peas in a pot and cover with cold water by 2 inches. Bring
to a boil over high heat, reduce heat, and simmer for 2 minutes.
Remove from the heat, cover, and let them soak for 1 hour. (Or cover
the peas with cold water and let them soak overnight.) Meanwhile,
drain the tomatoes and reserve the liquid. Hand crush the tomatoes
into a saucepan and add the sugar and 1/2 cup of the stock or water.
Cook over medium low heat, being careful not to let it burn, until
the liquid has evaporated and the tomatoes are thick, about 30 minutes.
In a large pot over medium heat add the olive oil, onion, celery,
and garlic. Cook until the onions are soft, about 5 minutes. Add
the soaked peas, the kielbasa, and the remaining stock and cook,
covered, until the peas are tender, about 20 minutes. Add some water
if you need more liquid. Take out kielbasa and chop roughly into
cubes and then add back to pot. Fold in the tomato sauce and mix
well. Taste, season with salt and pepper, reheat if needed, and
serve with cornbread or cornbread muffins and with sautéed
greens like spinach or kale.
Or you can serve this hearty dish with a green salad
on the side for some freshness.
Best wishes for a very prosperous New Year to all our readers!
Bigos - Hunters Stew
Bigos is a traditional Polish dish made with a variety of meats
that have been cut into bite-sized pieces and stewed with sauerkraut,
cabbage, and mushrooms. Also called Hunters Stew,
this delicious and hearty one-pot meal can be made with just about
any sort of meat you have handy, including pork, poultry, beef,
or game. There are many recipes for bigos and you really
can use any ingredients you have on hand. Bigos is served all year-long,
but especially in the winter time and in the weeks following Christmas.
And it only gets better the longer it sits. Make a huge pot for
your family and serve it over a few days. It freezes well, so any
leftovers can be saved for another time. Serve with rye bread, dill
pickles, and roasted potatoes on the side, if desired.
2 tablespoons extra virgin olive oil
1 pound pork stew meat or pork butt, diced
1 pound kielbasa, quartered (it gets sliced at the end of the cooking
1/4 pound thick cut bacon, cut into half inch strips
3 cups yellow onion, diced
2 cups carrots, cut into half circle slices
1 pound baby bella mushrooms, sliced
4 tablespoons fresh garlic, chopped
6 cups shredded cabbage (about one small head)
1 1/2 cups red wine, such as burgundy or merlot
3 cans sauerkraut, drained (14 oz cans)
1 14-ounce can diced tomatoes in juice
1 quart beef broth
1 1/2 teaspoon dry thyme
1 1/2 teaspoon dry marjoram
1 teaspoon allspice
1 bay leaf
2 tablespoons paprika
1/8 teaspoon teaspoon cayenne pepper
1 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup pitted prunes, quartered
Add the four kielbasa quarters to dutch oven and brown all sides,
for about five minutes total. Remove to the bowl with stew meat.
In a large 5 - 6 quart dutch oven, heat oil over high. Pat the pork
stew meat dry and sauté half to sear both sides, about 4-5
minutes, remove to bowl, then repeat with second half. Remove second
batch to a bowl and reduce temperature of pot to medium high.
Add bacon and onions to the dutch oven and sauté for three
minutes. Add carrots and sauté for two minutes.
and garlic and sauté for two to three minutes. Add the cabbage
and cook two minutes more.
Add the wine and scrape up brown bits
from the bottom, if any; let cook for a few minutes for the wine
to reduce. Then add the drained sauerkraut, canned tomatoes, beef
broth, thyme, marjoram, allspice, bay leaf, paprika and cayenne
pepper to the Dutch oven.
.In a mortar and pestle, place caraway seeds with the salt and
pepper and crush until the seeds are fine, then add to the dutch
oven. Also add the seared pork and kielbasa.
Raise the heat to high and once the pot is bubbling, reduce to
low and cook partially covered for 90 minutes, stirring occasionally;
add more water or beef broth as needed.
Remove and discard bay leaf. Remove four whole pieces of Kielbasa
to your cutting board. Add the prunes and simmer ten minutes. Slice
the kielbasa into bite sized slices and add back to pot and serve
in bowls with rye bread and pickles.
This potato dish is easy to make -- and it is delicious! You can
serve it as an accompaniment to the bigos recipe above, the chicken
stew recipe below, or with any fish or meat dish you prepare for
your family. Everyone is sure to love it!
2 1/2 pounds small red potatoes or small Yukon Gold potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh flat-leaf parsley
Cut the potatoes in halves or quarters, depending on their size,
and place them on a sheet pan. Remove the ends of the onions, peel
them, and cut them in half. Slice them crosswise in 1/4-inch-thick
slices to make half-rounds. Toss the onions and potatoes together
on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt,
and the pepper and toss them together. Bake for 50 minutes to 1
hour, until the potatoes are lightly browned on the outside and
tender on the inside. Toss the potatoes from time to time with a
metal spatula so they brown evenly.
Preheat the oven to 425 degrees.
Serve hot, sprinkled with red pepper flakes, chopped parsley, and
a little extra salt.
This hearty one-pot chicken stew practically cooks itself! Its
made all in one pot, with tender chunks of chicken and lots of savory
veggies. Enjoy it with crusty bread for an ultimate quick-and-easy
cold weather meal!
1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into 1/2-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
1/2 cup white wine
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
1 cup frozen peas (or edamame)
1/4 cup fresh chopped parsley
salt and freshly ground black pepper
Season the chicken with salt and pepper, to taste.
Heat oil in a dutch oven over high heat. Add chicken and cook,
stirring occasionally, until brown on all sides, about 6 minutes
total. Transfer to a plate.
Add carrots and onion to the dutch oven and cook, stirring often,
until onions begin to soften, about 4-5 minutes. Add garlic and
cook for about 30 seconds, stirring nonstop. Add ½ cup chicken
stock and ½ cup white wine while stirring and scraping to
loosen browned bits from the bottom of the dutch oven; let reduce
In a small bowl, whisk together flour and ½ cup broth; add
to the dutch oven. Stir in chicken and remaining broth. Add bay
leaf and season with salt and pepper, to taste. Bring to a boil,
reduce heat to medium-low and simmer 20 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about
15-18 minutes. The liquid will slightly reduce even further. Stir
in peas 5 minutes before serving; add parsley and discard bay leaf
just before plating. Serve with crusty white bread to sop the juices,
and with a green salad on the side to add some balance and freshness
to the meal. Smacznego!
Super Bowl is next Sunday, February 4th. Here is a tasty nacho
recipe you can make for your family and friends to enjoy while watching
TV during the biggest sports Sunday of the year! Even if you are
not a football fan, you will enjoy snacking on this Game Day treat!
Game Day Nachos
1 pound lean ground beef
1 cup chopped onion
1 cup green bell pepper, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
Salt and freshly ground black pepper to taste
1 large bag tortilla chips
2 plum tomatoes (diced)
6 green onions (thinly sliced)
1/2 cup black olives, pitted and thinly sliced
Jalapeno pepper rings (or diced jalapeno peppers)
4 cups shredded cheddar and monterey jack cheese blend
Sour cream, cilantro, avocado for serving (optional)
Preheat oven to 375 F.
Brown the ground beef and onions in a skillet or sauté pan
over medium heat until beef is no longer pink and onions are softened,
about 7-8 minutes. Drain off any extra fat.
Add green bell pepper, chili powder, cumin, refried beans, and
tomato sauce to skillet. Simmer over low heat for about 15 minutes.
Taste and add salt and pepper, as needed.
Spread some of the beef and bean mixture on each tortilla chip
and arrange the chips in a single layer on large baking sheets or
in glass baking pans. Sprinkle the tortillas with a little of the
diced tomato, sliced green onions, olives, and jalapeno peppers,
and then cover each chip with the cheese mixture.
Bake for 8 to 12 minutes, until the cheese is melted and bubbly.
Serve immediately, with sour cream, avocado slices, and chopped
cilantro on the side, if desired.
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