Not interested in pork and sauerkraut, this year. No red cabbage, no hoppin’ john for me. I am so tired of cooking, washing dishes, and menu-planning that all I want is a good, juicy hamburger for dinner. Add some fries to that and I’ll be fine, and take my chances on the lack of good luck for 2009. After all, this has not been a good year in many ways, and I had all the traditional good luck food January 1, 2008.
UPDATE: However, I did take a look at Pioneer Woman’s blog this morning and found a black-eyed peas salad recipe that I think I will make today. Just covering my bases, you know. I will try it and give you a full report later. In the meantime, here is the recipe, direct from the Pioneer Woman. Thanks, Ree.
UPDATE: I made the salad and we had it on New Year’s Day to ensure good luck. The only can of black eyed peas I had was a can of seasoned “southern style” peas. They were very smoky and I’m sure would have been delicious fixed in another way. However, for this dish I should have used just plain ol’ peas. In spite of that, the recipe was good and tasty.
Black Eyed Pea Salsa/Dip/Salad
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips and have a Happy New Year!