Hoppin into 2012

Hoppin John Patties

This year, I wanted to try something different with one of my family’s traditional southern recipes for black eye peas and rice. So we created Hoppin Johns Patties.

Hoppin Johns- is a traditional dish for good luck served for New Year derived from an African American southern dish consisting of black eye peas and rice cooked with pork or turkey, spices and vegetables.

Black eye peas are high in fiber, protein, potassium and other minerals. When combined with brown rice and vegetables the creation process unfolds. Check out my recipe and let me know what you think.

Hoppin John Patties by Meal Makers, Inc.

Hoppin John Patties                                          
Makes 8 patties      

Ingredients                                      

8 ounces Mushrooms, cleaned and sliced

½ cup Onions, medium diced

2 cloves garlic, finely chopped

1 teaspoon ginger, minced

1 cubano pepper, small diced

1 Tablespoon Olive oil

½ teaspoon smoked paprika

½ teaspoon thyme leaves

½ teaspoon oregano

½ teaspoon allspice

1 teaspoon cumin

½ teaspoon cayenne pepper

Hoppin John Pattie with Mustard Greens

½ teaspoon salt

½ teaspoon black pepper

2 cups brown rice, cooked

1(15 oz) can Black eye peas drained and rinsed

1-2 Tablespoon Canola oil

Instructions

1.       Prep vegetables and gather ingredients.

2.       In a skillet over medium heat, add oil onions, ginger and garlic. Let cook stirring occasionally a few minutes then add mushroom. Continue to cook several minutes then add peppers. Cook vegetables until soft.  Add spice and seasonings to the pan and let cook 1 or 2 minutes longer.

3.       Place the Mushroom mixture in a food processer and then pulse several times until smooth. Add the mushroom mixture to the black eye peas and rice. And mix well to blend. Taste and adjust seasoning if needed.

4.       Add Mushroom mixture to a large bowl with black eye peas. Using a potato masher mash peas and mushroom mixture together three or four times. Leaving half of the peas un-mashed. Fold rice into the mixture with a spatula.

5.       Divide mixture and form into 8 equal size balls and roll into patties. Place on a wax paper line tray and refrigerate for 30 – 60 minutes.

6.       Heat a non-stick skillet with a little oil over medium flame. Add patties to the pan and brown on each side.

Serve hot with your favorite vegetables.

Here are some other interesting versions of Hoppin John

Hoppin' John Cassoulet

Hoppin' John

Broccoli with Bow Tie Pasta Alfredo & Pine Nuts



Todays Meatless Monday recipe is can be made in 30 minutes or less. We invite you to try it and let us know what you think.

Broccoli with Bow Tie Pasta Alfredo & Pine Nuts
Serves: 4- 6 servings

Photograph by Meal Makers, Inc.

Ingredients                                 

1 tablespoon unsalted butter

1 clove garlic, minced

2 teaspoons all-purpose flour

1 cup low-fat (2%) milk

Sea salt to taste

2 tablespoons cream cheese

3/4 cup grated parmesan cheese, plus extra for topping

2 cups Broccoli Florets

12 ounces bow tie (Farfella) Pasta

Freshly ground pepper

Directions

Heat a saucepot to melt  the butter over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk, stirring constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, 8 to 12 minutes. Add Broccoli florets to pasta about the last 1 1/2 minutes. Drain the pasta and broccoli and return to the pot. Reserve 1 cup of the cooking water.

Toast the pine nuts In a skillet over medium heat.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season the pasta with salt and toss with toasted pine nuts. Divide among bowls and top with parmesan and pepper.

Meatless Monday

       Vegetarian Three Bean Chili

Yield: 6 servings (serving size: about 1 1/2 cups) 

            

      Ingredients

• 2 red bell peppers medium diced
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon Ancho Chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dark cocoa powder
• 4 garlic cloves, minced
• 2 cups vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added diced tomatoes, un-drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/4 cup chopped cilantro
• Salt & pepper to taste

 Preparation

1.  Prep vegetables.
2. Heat a Dutch oven or sauce pot over medium-low heat. Add oil to pan then add onion and peppers cook 15 minutes, stirring occasionally until soften about 5 – 8 minutes. Stir in cumin crushed red pepper, chili powder, paprika, cocoa powder and garlic; cook 2 minutes, stirring frequently.
3. Add vegetable broth, squash, and tomatoes and bring to a simmer and cook stirring occasionally for about 10 minutes. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Add cilantro taste and season with salt and pepper to taste,

Cornbread goes well with this chili.

Dinner is Ready! Are You?

Recently, I started taking pictures of the foods I've prepared to share with my customers and potential customers. In the learning process I put together this video to use in my marketing efforts. We offer gift services for both At Home Cooking Lessons and Customized Meals. If you know of any one that would be interested in using the service or give the service as a gift please share this with them.


You feed back is encouraged!


Bon Appetit!