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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Saturday, December 30, 2006

Can you fill your belly and your wallet?

Many people will celebrate New Year's Day with meals that have special signficance to them. Whether you're eating kraut and pork tenderloin, tamales or mochi, cultural traditions and the meals that go along with them are tasty ways to start 2007.

On Jan. 1, I'm going to prepare this dish, a family favorite that is steeped in Southern and African-American tradition. Eating black eyed peas the first day of the year is believed to bring you luck and money for the next 364. Why chance it? Go ahead and eat up.

Serve this with
greens or cabbage and corn bread for even more greenbacks next year, according to lore.

Hoppin' John
1 pound ground sausage (I recommend a spicy one)
1 cup chopped onion
1 cup chopped celery

1 cup chopped green pepper
1 14-ounce can chicken broth
1 cup converted rice
2 tablespoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1 bay leaf
2 14-ounce cans black-eyed peas, rinsed and drained

hot sauce to taste

Saute sausage, onion, green pepper and celery in a large pot over medium-high heat. Drain and return to the pot. Add chicken broth, rice, garlic powder, salt, black pepper and bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes.
Add black-eyed peas to the pot and simmer an additional 10 minutes or until liquid is absorbed into the rice. Add hot sauce to taste.
Makes about 8 servings (or 4-5 if your guests are a tad greedy).


Happy New Year!


1 Comments:

at 2:37 PM Anonymous Anonymous said...

What a great recipe.

We went a different route. Jill actually cooked three ham hocks in the crock pot a day before, covering them. Once they were done, she poured half of the broth off and she added two cups of water to the crock, a teaspoon of kosher salt then added a pound of black-eyed peas into the crock on high and cooked them for three hours.

Yummy!

As for the other half of the broth, we used it to cook two pounds of frozen turnip greens. It was the lazy, easy way out, but heck we're busy.

 
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