Hoppin' John

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. 
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. 
3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. 
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. 
5. If the liquid evaporates, add more water or stock. 
6. Adjust seasonings, and garnish with green onions. 
7. Serve over rice.

Chicken and Chorizo Sausage Gumbo

Ingredients

½ cup vegetable oil
½ cup flour
4 chorizo sausage
1 ½ cups chopped yellow onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 cup chopped celery
3 tablespoons garlic butter
1 (14 ½ ounce) cans diced tomatoes
1 teaspoon black pepper ( to taste)
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
3 garlic cloves, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1 teaspoon dried leaf thyme
1 teaspoon marjoram
1 liter reduced-sodium chicken broth
6 boneless chicken thighs, sliced into small pieces
salt, to taste

rice

Directions

1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
2. Be careful not to burn. Set aside.
3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
5. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

Indian Rice Pudding

Ingredients

• 1 cup cooked long grain or basmati rice
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup coconut milk
• 2 ounces sugar, approximately 1/4 cup
• 1/4 teaspoon ground cardamom
• 1 1/2 ounces golden raisins, approximately 1/3 cup
• 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. 

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Curried Couscous and Garbanzo Bean Salad

Curried Couscous and Garbanzo Bean Salad

2 tablespoons curry powder  

2 1/4 cups water  

1/2 teaspoon salt  

6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots) 

1 10-ounce box couscous 

1 15-ounce can garbanzo beans (chickpeas), drained  

1/2 cup olive oil  

5 tablespoons white wine vinegar 

1 1/2 tablespoons grated peeled fresh ginger 

1 1/4 cups crumbled feta cheese (about 7 ounces)

1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes. Transfer couscous to large bowl.
Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.