Hiatus

1CL is on hiatus for a while as I figure out what direction it will take.

Happy New Year!

National Soup Month

January is National Soup Month.  So to start off the new year, I thought I’d do a retrospective of the soup, stew, and chili recipes I’ve previously posted.

Lentil & Brown Rice Soup

Lentil & Brown Rice Soup

Spicy Black Bean Soup

Spicy Black Bean Soup

Spicy Shrimp Gazpacho

Spicy Shrimp Gazpacho

Split Pea Soup

Split Pea Soup

Vegetarian Goulash

Vegetarian Goulash

White Chili

White Bean & Turkey Chipotle Chili

Refried Friday – Excuse Me

Refried Friday is a regular feature of 1CL in which I share posts, articles, and other “stuff” I came across and think you might enjoy too.

Joel Runyan of the Blog of Impossible Things has created a “Complete List of Convincing, Unique, and Legitimate Excuses.”  If you need an excuse, click here to choose one from his list.

Black-Eyed Peas with Pork & Greens – $1.81/serving

Black-Eyed Peas Pork GreensHaving grown up with a Filipino girl as one of my dearest friends, New Year’s Eve doesn’t seem complete without grapes (in addition to champagne and kissing and When Harry Met Sally).

But my grandmother was from the South, so we were always sure to eat black-eyed peas on New Year’s Day for good luck.  My mom always made a ham with black-eyed peas as a side.  I’ve tried various black-eyed pea recipes over the years, but this is probably one of my favorites.  (And it includes the ever-touted kale.)  Make some cornbread to go with it!

What are your New Years traditions?

Black-Eyed Peas with Pork & Greens
Author: 
Recipe type: Main – Pork
Serves: 10
 

Ingredients
  • 2.25 pounds pork sirloin, trimmed, cut into ½-inch pieces
  • salt and pepper
  • 2 tablespoons canola oil
  • 3 medium onions, chopped
  • ¼ cup tomato paste
  • 2 cups instant brown rice
  • 8 cups roughly chopped kale leaves, tough stems removed
  • 4 cloves garlic, minced
  • 3½ cups reduced-sodium chicken broth
  • ¼ cup cider vinegar
  • 1 teaspoon paprika
  • 2 15 ounce cans black-eyed peas, rinsed

Instructions
  1. Season pork with salt and pepper to taste.
  2. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through. Transfer to a bowl with a slotted spoon.
  3. Add onion, tomato paste and rice to the pan and cook until the onion softens. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes.
  4. Stir in broth, vinegar, and paprika. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes.
  5. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

 

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Merry Christmas

If you celebrate Christmas, have a wonderful one.

If you don’t, enjoy the day off!

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