1/2/11

My New Years Day (Black-eyed Pea Jambalaya)

This is a good book...


And this is probably one of the top five pallets ever made...

And this was a good New Years Day meal. 

It was a great way to kick off 2011, minus the part where I dropped a plate on my toe and wailed for about 30 seconds.  I just knew it was broken but apparently it takes more than a Vietri dinner plate to break a bone. 

New Years Day dinner included some garlicky greens and some black eyed pea jambalayaish hoppin john type thing, along with some Jiffy cornbread.  Love that Jiffy. 

The recipe from the greens was taken directly from this site...I think that someone that likes mustard greens would like them but apparently I don't and I should stop trying to make myself.  I did have a bite though, have to get that money in 2011.  

Moving on to the blackeyed pea jambalayaish hoppin john type thing.  This dish was discovered over at Deep South Dish, the original recipe can be found here.  Sidebar....have you checked out the Deep South Dish?  It just about makes me want to say to heck with WW and eat only bacon for the rest of my life. 

Anyway.  I am pretty happy with how it turned out, even though it was quite lightened up from its original form.  It appears to be a combination of jambalaya, hoppin john, and goodness and it really seems to work.  It's quite good with a little bit of jiffy cornbread crumbled into it.  If you're into that.  

(Sort Of) Black-eyed Pea Jambalaya   
adapted from Deep South Dish

6 slices turkey bacon
1 tbl olive oil
1 white onion, chopped
1 green bell pepper, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
15 slices deli ham, chopped
7 oz smoked turkey sausage, sliced
3 cups fat free chicken broth
2 cans black-eyed peas, undrained
2 cups uncooked brown rice
1/4 cup sliced pickled jalapeno, chopped
1/4 cup sliced green onions
salt and pepper to taste
1/2 tsp Tonys (or other Cajun seasoning)
1 bay leaf

Coat a large pot with cooking spray.  Chop bacon into small pieces, add to pot.  Cook until browned.  

Add olive oil to the pot, add onion, celery, and bell pepper.  Saute until soft; add garlic and cook for about a minute.  Add  ham and sausage, cook another 3 minutes.  Add broth and peas, bring to a boil.  Stir in rice, jalapenos, and green onion.  Season with salt, pepper, and Tonys.  Add bay leaf, return to a boil.  Once boiling, reduce the heat to simmer, cover, and cook for 30 minutes.  Remove from heat, keep it covered, and let it set for about 10 minutes.  

Fluff with a fork and serve.  

Serving size 1 cup (makes about 11 servings)
Points Plus 7    

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