PJmomrunner
Well-known member
(From 1001 Lowfat Vegetarian Recipes by Sue Spitler)
HOPPING JOHN
Be sure to eat your portion of Hoppig John before noon on January 1 to guarantee a new year of good luck!
6 servings (about 1 cup each)
Vegetable cooking spray
1 3/4 C. chopped onions, divided
1/2 C. chopped celery
3 cloves garlic, minced
1 C. long-grain white rice
3 C. Basic Vegetable Stock (see below) or water
1 tsp. dried oregano leaves
1 bay leaf
2 cans (15 oz. each) black-eyed peas, rinsed, drained
2-3 dashes liquid smoke (optional)
2-3 dashes red pepper sauce
salt and pepper to taste
1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute 1 1/2 C. onions, celery, and garlic until tender, 5 to 8 minutes. Add rice, stock, oregano, and bay leaf; heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
2. Stir black-eyed peas into rice mixture; season to taste with liquid smoke, red pepper sauce, salt, and pepper. Cook, covered, over medium-low heat 5 minutes. Discard bay leaf.
3. Spoon into serving bowl; sprinkle with remaining 1/4 C. onions.
BASIC VEGETABLE STOCK
As vegetables used in stocks are later discarded, they sould be scrubbed but do not need to be peeled. This basic stock can be used in any of the soup recipes.
1 large onion, coarsely chopped
1 large leek, cleaned, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
1 rib celery cut into 1-inch pieces
1/2 tsp. canola oil
8 C. water
1 C. dry white wine (optional)
4 C. mixed chopped vegetables (broccoli, green beans, cabbage, potatoes, tomatoes, corn, summer or winter squash, bell peppers, mushrooms, etc.)
6-8 parsley sprigs
1 bay leaf
4 whole allspice
1 Tblsp. peppercorns
2 tsp. bouquet garni
salt and pepper to taste
HOPPING JOHN
Be sure to eat your portion of Hoppig John before noon on January 1 to guarantee a new year of good luck!
6 servings (about 1 cup each)
Vegetable cooking spray
1 3/4 C. chopped onions, divided
1/2 C. chopped celery
3 cloves garlic, minced
1 C. long-grain white rice
3 C. Basic Vegetable Stock (see below) or water
1 tsp. dried oregano leaves
1 bay leaf
2 cans (15 oz. each) black-eyed peas, rinsed, drained
2-3 dashes liquid smoke (optional)
2-3 dashes red pepper sauce
salt and pepper to taste
1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute 1 1/2 C. onions, celery, and garlic until tender, 5 to 8 minutes. Add rice, stock, oregano, and bay leaf; heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
2. Stir black-eyed peas into rice mixture; season to taste with liquid smoke, red pepper sauce, salt, and pepper. Cook, covered, over medium-low heat 5 minutes. Discard bay leaf.
3. Spoon into serving bowl; sprinkle with remaining 1/4 C. onions.
BASIC VEGETABLE STOCK
As vegetables used in stocks are later discarded, they sould be scrubbed but do not need to be peeled. This basic stock can be used in any of the soup recipes.
1 large onion, coarsely chopped
1 large leek, cleaned, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
1 rib celery cut into 1-inch pieces
1/2 tsp. canola oil
8 C. water
1 C. dry white wine (optional)
4 C. mixed chopped vegetables (broccoli, green beans, cabbage, potatoes, tomatoes, corn, summer or winter squash, bell peppers, mushrooms, etc.)
6-8 parsley sprigs
1 bay leaf
4 whole allspice
1 Tblsp. peppercorns
2 tsp. bouquet garni
salt and pepper to taste
