30 Days of Holiday: Souped Up Black-eyed Peas with Turkey and Collard Greens

I approached the blog tonight with all intentions of putting this whole turkey thing to bed.  I searched my mind, and my cookbook, for a recipe that could easily be frozen and used at a later date.  Let's face it, enough is enough, you know? 
I settled on soup.  Soup freezes well and, as winter settles in, we'll all be grateful for a bowl...one day.  A turkey vegetable soup would be ideal because it not only requires the turkey but also gives you a place to put some of those leftover green beans. 
And then I stumbled upon this piece of culinary magic.  This soup isn't ideal for freezing, and some may find the presentation a little off-putting.  But this is, after all, a blog featuring southern cooking, and what could be more southern than a soup based on black-eyed peas that features turkey legs and is topped by collard greens?  Yes, that's right...nothing.  Emeril Lagasse made this soup on television way back in 2006, and I've made it ever since.

What's In It:

For the soup!
3 tbl. olive oil
2 c. diced onion
1 c. diced celery
1 c. diced green bell pepper
Salt and pepper to taste
2 turkey legs (Smoked is preferable but not absolutely essential.  My market offers smoked turkey legs in their meat department year 'round.)
Bay leaf
3 sprigs thyme
4 sprigs parsley
3 qt. water
1 pound black-eyed peas, blanched (Pour peas into Dutch oven.  Add water to cover.  Bring to a boil.  Remove from heat and let sit 1 hour.)
1 tsp. cayenne pepper
Hot pepper sauce, to taste

For the collard greens!
2 tbl. olive oil
1/2 c. diced onion
2 cloves garlic, crushed (I keep a jar of crushed garlic in my refrigerator for just such an occasion)
1 bunch collard greens, stems removed, cut crosswise and julienned
Salt and crushed red pepper, to taste
1 c. chicken stock

How To Make It:

In large soup pot heat olive oil.  Add onion, celery, and green pepper, sauteeing until soft.

Salt and pepper to taste.

Add turkey legs, herbs and 3 qt. water and bring to a boil.

Reduce heat to simmer and cook 1 1/2 to 2 hours, until very tender.  Skim any foam that may rise to the surface.

Add water as necessary to keep turkey legs covered.

Add peas, cayenne pepper, and hot sauce.  Return to a boil.

Cook until peas are tender (about 40 minutes), again skimming foam from surface.

Remove turkey legs and, when cooled, remove meat from bones.  Set aside for use as garnish.  Discard bones.

While soup is simmering, cook greens by heating 2 tbl. olive oil in medium saucepan.  Add onions and garlic.

Add collard greens when onions are tender.

Season with salt and crushed pepper.

Toss greens lightly to wilt. 

Add chicken stock.

Cover and steam 8 to 10 minutes.

Remove using slotted spoon.

To Serve:

Ladle soup into bowl.  Top with turkey pieces followed by collard greens.

30 Days of Holiday: Hoppin' John

Black-eyed peas have long been a favorite in our house and a staple on our New Year's Day table.  During the week, for a routine meal, canned are fine.  We prefer Luck's.  But I've always made my holiday peas from scratch.  And, they were good until I found this recipe.  Now they are better-than-good, and my favorite part of the meal.  In fact, several days into January, I'll serve them, again, alongside a pan of cornbread. 
This recipe is unique in a couple of ways.  For one, it does not call for overnight soaking.  This works for me since I always seem to forget that step, anyway.  And, two, it calls for a bouquet of herbs that give the peas a wonderful flavor.  I like it so much that I add a few of the herbs to our everyday, canned peas as well!
The name "Hoppin' John" usually refers to peas that are served with rice, so I always have rice available.  Personally, though, I like these just they way they are!

What's In It:

1 lb. pkg. dried black-eyed peas
2 large ham hocks (about 3/4 lb.) (I use bits from a country ham my fathers gives us every year.  And, I don't measure.  We like our peas meaty!)
2 tbs. bacon drippings
4 c. water
1 large onion, cut into wedges (Yellow is good)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried, crushed red pepper
1/2 tsp. dried thyme
2 bay leaves
1 tsp. minced garlic
1 chicken bouillon cube
Hot cooked brown rice

How To Make It:

Sift through dried peas, using fingers.  Discard any misshapen or broken peas and any other debris.
Pour peas into a Dutch oven and add water to cover.  Bring to a boil and immediately remove from heat.  Let stand 1 hour.  Drain and return to Dutch oven.
Remove skin from ham hocks.  Cut meat away from the hocks, reserving bones.
Saute meat in hot bacon drippings in large skillet over medium-high heat for 3 minutes or until slightly browned.
Add meat, bones, 4 c. water, and next 8 ingredients to peas in Dutch oven.  Bring to a boil, reduce heat and simmer gently, stirring occasionally, 1 hour or until peas are tender.  Remove and discard bones and bay leaves.
May be served over rice.

Recipe adapted from one printed in Southern Living Magazine.










© Copyright 2009-2010 Stacye Carroll All Rights Reserved

Joy's Tomato Soup Salad

The only way I ever served tomato soup was alongside a grilled cheese sandwich, a favorite since childhood and the quintessential comfort food.  I certainly hadn't thought to use tomato soup in a gelatin mold.  When my friend Joy offered to bring me a taste, I was less than enthusiastic.  Since then, I've tasted two more times.  Now, I find myself craving Joy's Tomato Soup Salad.  The key, of course, is in the cream cheese.  I mean, let's face it, cream cheese improves anything it's melted into.  Then, too, there are the vegetables that provide a fun crunch and a savory taste that really compliment the soup. 
If you like tomatoes, you'll like this salad.  If you like tomato soup, you'll love this salad!  One taste, and you'll be hooked, too!

Joy's Tomato Soup Salad
This is not your mother's Jello!

What's in it:

2 envelopes plain gelatin
1/2 water
1 can Campbell's Tomato Soup (Campbells, and only Campbell's, please)
1 8 oz. pkg. cream cheese (Lite is ok)
1 tbl. lemon juice
1 c. mayonnaise
1/2 c. roughly chopped green pepper
1/2 c. diced celery
1/2 c. chopped onion (Vidalias are perfect.  If not available, stick with yellow)

How to make it:

Dissolve gelatin in 1/2 c. water.  Heat soup and add gelatin, stirring until gelatin dissolves.  Remove from heat.
Add cream cheese and beat until smooth.  Fold in lemon juice, mayonnaise, and vegetables.  Pour into mold.
Chill 4 to 5 hours.

Joy likes to serve a slice on a bed of lettuce topped with an extra dab of mayonnaise.




© Copyright 2009-2010 Stacye Carroll All Rights Reserved