Happy New Year to all. I hope to write more, play Solitaire less, Facebook even less, and maintain Faith, Hope, and Love for all.
My sister had an idea a few years ago to cook through a cookbook in a year. I never could choose which of my 50+ books to use, but this year I will use Betty Crocker as my go-to book. This does not mean I will cook each and every recipe, nor each recipe exactly, but will use this standard American Cookbook as the first source of inspiration. For example, if I want to make to make pork chops I will peruse this book’s recipes to determine how to fix them. So I did make a breaded pork chop and Betty instructed to bake them on a rack in the baking pan in the oven. I did and they turned out nicely. I failed to take a picture so you must take my word for it.
Hubby was grilling ribs. Cole slaw is a nice side dish. I bought a package of broccoli slaw to use. I made a combination of Betty’s Coleslaw and her Old-Fashioned Cabbage Salad from page 138, plus ingredients from a variation.
- 1/2 package broccoli slaw
- 1 apple cored and diced
- 1/4 shredded cheddar cheese
- 2 Tablespoons dried cranberries
- 1/3 cup white wine vinegar
- 3 Tablespoons olive oil
- 1 Tablespoon sugar
- pinch of celery salt
- a few grinds of black peppercorns
My go-to pumpkin pie is Betty’s. I have made it before https://mykitchenmythoughts.com/2017/03/14/pi-day/. The problem I had this time is that the crust did not seem to bake through on the bottom. The edges were beautiful. What did I do wrong? I have never pre-baked the crust for pumpkin pie.
Hoppin’ John is on page 226. I did not use this recipe because this traditional New Year’s Day meal is made of rice, black-eyed peas, and pork in many different proportions and variations. I used bacon and added onion and spinach. The sprinkling of red pepper flakes was the only real thing I took from Betty.
It’s New Year’s Day and these are the ingredients for dinner. My Mom used to make something like this saying it would bring good luck in the New Year. The three basic ingredients are pork, rice, and black-eyed peas. Mom would soak dried peas overnight but I chose canned. The two ladies in the grocery store trying to find them also wanted to use canned although one said her mother also used to soak the dried. The three of us had a time finding these cans as they were buried in a stack of boxes and not readily available on the shelf. They are using a ham bone; I am using pork chops. Some traditions add greens, such as Collard, but I like spinach. I make this differently each time so here’s how I made it this year.
- bacon, I hacked off about two half- inch chunks of bacon from the end of the package
- 1/2 diced onion
- 1-2 cups frozen spinach
- about two cups of quinoa/rice mix; this was one envelope from this “cook in ten minutes” box cooked according to directions
- one can black-eyed peas, undrained
- several hefty shakes of red pepper flakes
- one pork chop per person
For the Hoppin’ John, I cooked the bits of bacon and the onion in a cast iron skillet until the bacon was cooked. Sprinkle the red pepper flakes into this. I then added the spinach and continued cooking the concoction for about five minutes before adding the black-eyed peas and the prepared rice mix. Stir that all together and let heat thoroughly. The liquid from the can of black-eyed peas will reduce somewhat.
My original plan was to “stuff” each pork chop with the Hoppin’ John mixture. But Hubby wanted to glaze them with the blackberry preserves and he looked so endearing and delighted when he talked of it. So, in the spirit of compromise, I gave him the task of cooking the pork chops. He broiled them in the oven, flipped them over and put about a teaspoon of blackberry preserves on each and left them in the oven to glaze. This whole process took about ten minutes.
The Hoppin’ John was the side dish as well as leftovers for lunches for the week. Yum!