Sometimes I just want to be INSPIRED… Inspired to think, to read, to dream, to act, to move, to help, to stand firm, to give or to share.
Today, I was inspired by Rufus’ Food and Spirits Guide to try out this recipe for Lucky Black-Eyed Pea Cakes. We do not eat black eyed peas and cabbage on New Years Day becaues we are superstitous. We eat them because we are Southerners and well…its what Southerners do on New Years Day. Well that and watch football!
- 4 cups cooked black-eyed peas
- 2 minced serrano chiles
- 6 cloves minced garlic
- 1/2 red onion minced
- 1 green or red pepper minced
- 1 cup diced ham (optional)
- 2 eggs
- 3/4 to 1 cup bread crumb
- 3-4 tbsp chopped cilantro
- salt and pepper to taste
Mix garlic and serranos in a large bowl. Add peas and mash to a pulp. You can throw in the eggs at this point if it’s difficult. Once peas are mashed add eggs (if you haven’t already) ham, green pepper, onion, cilantro, salt and pepper and mix to incorporate. Add 3/4 cup bread crumbs and form into patties. Heat enough oil in a large skillet to cover the bottom f the pan and brown patties on each side, until crisp on the outside and warm inside, about 2 to 3 minutes per side. Garnish with fresh pico, or hot sauce and sour cream.
The first item listed in the ingredient list is 4 cups of cooked black-eyed peas. Therefore, this sent me in search of an easy recipe for cooked black-eyed peas. I found one @ foodnetwork.com. Its one of Emeril’s recipes, Stewed Black-Eyed Peas and Country Ham. It is super simple and I had the fresh shelled peas stewing on the stove top in no time at all. I opted to omit the bay leaves, salt and pepper from th recipe because I want all of the flavors to come from the seasoning in the recipe for in the Lucky Black-Eyed Pea Cakes.
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
- 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
- 1 quart low-sodium chicken stock
- 1 cup cold water
- Salt and freshly ground black pepper
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
While the peas are cooking I will take a few minutes to take in a few minutes of the Texans Football Game. After all it is New Years Day…
On a side note, I have been thinking about trying to narrow the focus of the nolagirlatheart blog. If you have spent any time at all this past year reading my blog you probably noticed it all very random. Random postings, random thoughts, random, random, random. Not that random is a bad thing…but a little more focus could be a good thing. I have been tossing a few thoughts around.
The one idea that has stood out more than any other is this one… “You Inspired Me…“! Hopefully once a week I will write a post about a blogger that has inspired me to try something new. It could be anything; a new recipe, a photo challenge, a upcycled recycled craft, a painting technique, geochaching or zip lining in the dark. There are so many possibilities to be inspired.
You Inspired Me...to cook!
Here is my version of Rufus’ Lucky Black-Eyed Pea Cakes along with a side of grilled cabbage! I hope I get inspired to take better pictures, because this one needs some help. The food was ready, the family was hungry and the flash washed out the cabbage. The black-eyed pea cake was very tasty. I am looking forward to having the leftovers tomorrow.
Here’s to being Inspired!!!