Black-Eyed Pea Soup- New Year's Tradition

I am not a superstious person. However, I don't see anything wrong with starting the new year off right. So, on New Year's day, we have a pot of black-eyed peas going. THis is an EASY recipe that is hard to mess up, but has a great deal of taste. It would be a great recipe on any cold winter day.

1 lb of Black-eyed Peas
2 cups of diced ham
1 medium onions, chopped
1 Can of diced tomatoes
1 teaspoon of Salt
1/2 teaspoon of black pepper

Soak peas overnight.

Place peas in crockpot, and cover peas with water. Add ham, chopped onions, and can of diced tomatoes. Season with salt and pepper halfway through cooking. Place crockpot on low for 6 to 8 hours or on high for 4 to 6 hours. If needed, add more water, salt, or black pepper to taste.

Serve with cornbread muffins.

Baked Ziti

This is a family favorite during the holidays. Mom also likes it because it feeds a crowd!

1 lbs of dry ziti
1 onion chopped
1 lbs of lean ground beef
2 jars (26 oz each) of spaghetti sauce
6 oz of Provolone Cheese, sliced
1 1/2 cups Sour cream
6-8 oz. mozzarella cheese, shredded
2 T of grated Parmesan cheese

Directions
1. Boil pasta according to package directions. Drain.
2. In a skillet, brown onion, and ground beef over medium heat. Drain grease
3. Add spaghetti sauce and summer 15 to 20 minutes
4. Layer in a greased 9x 13 dish; half the ziti, provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce.
5. Top with Parmesan cheese.
6. Bake at 350 degrees uncovered 30 to 40 minutes.

Let set 5 minutes before serving.

Make 8 to 12 servings

Barefoot Contessa's Roasted Turkey Roulade

Every year we fry a turkey for Thanksgiving, and then we bake a turkey breast. A couple of weeks ago, I was watching the Barefoot Contessa's show and I saw her make this recipe. It was a recipe that I knew I had to try as as soon as I saw it! It was heavenly. It was also very easy. You could easily make the dressing without stuffing the turkey breast. This is a recipe that I will be doing again.

Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted


Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Roasted Parsnips and Sweet Potatoes

This was my Thanksgiving sweet potato side this year. The taste of the roasted potatoes gave a nice contrast to the other sides more traditional to Thanksgiving. It would be a great side dish to pork tenderloin or grilled chicken.

Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 pounds parsnips, peeled and cut into 1-inch chunks
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley


Directions
Preheat oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper and then transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour; discard bay leaf. Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened, 7 to 8 minutes. Stir in pecans and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve. Add salt as needed.

Easter Meal

More than any other meal, I like to keep Easter traditional. It is the only time of year I bake a ham. It is the one of the only times I make homemade mac-and-cheese. It is the only time of year I boil eggs. I love that there are fresh greens in the stores. I love the colors on the table, the flowers in bloom, and the general mood of happiness that abounds with Easter. So, today there will not be any new recipes, but links to some of my standard holiday fares. This weekend always sweeps in and sweeps by, so take some time to enjoy your family. ksg



Boiled Eggs
http://twosistersandfriends.blogspot.com/2009/04/hard-boiled-eggs.html



Ham Glaze
http://twosistersandfriends.blogspot.com/2009/01/ham-glaze.html


Crockpot Mac-and-Cheese
http://twosistersandfriends.blogspot.com/2009/04/crock-pot-mac-and-cheese.html


Gordon Green Beans
http://twosistersandfriends.blogspot.com/2008/11/gordon-greenbeans.html

Brown Sugar Glazed Carrots
http://twosistersandfriends.blogspot.com/2010/02/brown-sugar-glazed-carrots.html

Valentine's Day Dinner 2010

So for V-day I have always chosen to cook a nice meal for my husband rather than fighting the crowds at a restaurant (maybe someday I'll change my mind though). This year I found a nice meal idea from the Martha Stewart website. I have to say the flavor of the food was really good. I would definitely make it again!!

Here was the main course:

Filet Mignon with Herb-and-Cheese Potatoes

Ingredients

Serves 2

• 3 tablespoons unsalted butter, softened
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1/3 cup finely grated cotija cheese (I couldn't find this, but parmesan is a substitute)
• 1/8 teaspoon cayenne pepper, or to taste
• 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
• Coarse salt and freshly ground pepper
• 1 teaspoon vegetable oil

Directions

1. Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
2. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
3. Meanwhile, season both sides of beef with salt and pepper.Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until mediumrare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

The flavor of both the meat and the potatoes was really excellent (and I'm not a big steak eater, so that's saying a lot). I did go to HEB (TX grocery store with better quality, but not overly fancy) to get a better cut of meat than Walmart has to offer.

For dessert I served this from Cooking Light:

Crepes with Bananas and Hazelnut-Chocolate Sauce

Ingredients

• CREPES:
• - 1 cup all-purpose flour
• - 1 tablespoon sugar
• - 1/4 teaspoon salt
• - 1 1/2 cups fat-free milk
• - 2 large eggs, lightly beaten
• - Cooking spray
• 
  SAUCE:
• - 1/4 cup hazelnut-chocolate spread (such as Nutella)
• - 2 tablespoons fat-free milk
• - 1/4 teaspoon vanilla extract
• - 2 large firm unpeeled bananas (about 1 3/4 pounds)
• - Powdered sugar (optional)

Preparation

To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.

Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.

Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.

Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.

Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.

Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.

I have to admit that I could not flip a crepe for the life of me without tearing them, but I was able to make it work. I will need some more practice though! I served this with some homemade sweet cream ice cream and it was really good!!

NEW YEAR'S BLACK-EYED PEAS WITH SAUSAGE- $10.00

Well, a new year is approaching quickly. This traditional meal is also a cost-savings meal. I hope everyone has a safe and happy start to 2010, and follows it up with a little luck for the new year. I will blog again to finish out my week of meals in 2010! Enjoy!

• 1 bag of black-eyed peas (follow directions to prepare) ($1.00)
• 1 lb. sausage, sliced ($3.98)
• 2 tbsp. oil
• 1 lg. onion, chopped (purchased for previous meal)
• 1 (14 oz.) can whole tomatoes ($.88)
• Salt and pepper, to taste

Place black-eyed peas in large stew pan to simmer.

Fry sausage in oil until well browned.

Drain all but 2 tablespoons of oil from skillet. Saute onion in remaining oil.

Add onions with oil and remaining ingredients to peas. Simmer for 30 minutes over a low heat.

Serve with corn bread (2 for $.88)

TOTAL for a New Year's Tradition: $6.74

Paula Deen's Scalloped Sweet Potatoes

I am not typically a fan of sweet potatoes at the holidays, but I have had some great ones lately. This is one of the recipes I have had. I made these on Thanksgiving for the Stauffer Family Thanksgiving. I will say they took longer to cook than the recipe said. Next time I make it I might boil the potatoes for a short while before making the casserole. I'll let you know how that works. Now, I will say even though they took longer to make- they were amazing! If you are going to make it for a smaller family (not a holiday meal) I would cut everything in half.

INGREDIENTS
3 T butter
3 large onions, thinly sliced
6 large sweet potatoes, very thinly slices (about 14 cups)
2 cups of shredded Asiago cheese
1 teaspoon of salt
2 cups of heavy whipping cream

In a large skillet, melt butter over medium heat. Add onions; cover, and cook, stirring occasionally, for 20 minutes, or until onions are very tender. Uncover, increase heat to medium-high and cook for 5 or 6 minutes, starring frequently, or until onions are caramel colored. Remove from heat, and set aside.

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with non-stick cooking spray.

Layer potato slices over bottom of baking dish to cover. Sprinkle evenly with 2 tablespoons cheese, 1/4 teaspoon salt, and 2 tablespoons of cream. Pour remaining 1 1/2 cups cream over top of layers. Sprinkle evenly with 1 1/2 cups of cheese and top with caramelized onions. Cover with aluminum foil, and bake for 1 hour to 1 hour and 10 minutes, or until potatoes are tender. Let stand for 10 minutes before serving.

Green Bean Bundles

A standard veggie, in a holiday dressing!


Ingredients
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.
3. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
4. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
5. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
6. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

*The website I found this on suggested letting the beans marinate for a while before baking.

Hard- Boiled Eggs

Happy Easter everyone! I am trying to figure out my Easter menu for tomorrow. I have a small ham and a turkey breast, I don't know what else I am going to do at this point. But, I do know that we decorated eggs last night. Every year I have to call my mom to remember how to boil eggs. Every year she tells me that she still calls her mom, my Mimi, to remember also. So, with her being out of town this weekend, I turned to my "red-checked" cookbook, or the Betty Crocker cookbook, our family has used for four generations. I couldn't cook without it. So, here is how to do a perfect hard-boiled egg. On a side note, as I typed this I remembered an all important "Stauffer Family Tradition," you have to crack the eggs you eat on your head. Painful, but memorable. I carry on the tradition with my kiddos, too.

1. Place eggs in a single layer in a pan. Add enough water to just cover the eggs. bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.

2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

3. To peal eggs, gently tap each egg on the counter top (or if you are a Stauffer, on your head). Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.