Archive | April, 2011

Black-Eyed Pea and Collard Greens Soup

22 Apr

Image courtesy of Wikipedia

Just in time to help you use up those Easter leftovers, we have a recipe for a really fun, fresh ham-based soup.

This recipe comes from a guest contributor–my very own mom. It is a variation on a traditional navy bean soup that she’s made with our holiday hams as long as I can remember. She added the black-eyed peas and collards for New Year’s Day this year, as a clever way to incorporate the luck-bringing legumes into our meal.

It was so delicious that we ate it up before I got to take a picture of it–bad blogger, bad blogger!–but you’ll have to trust me that it makes a pretty bowl with the bright, fresh greens and carrots and the black-eyed peas.

So don’t throw away that ham bone this year. Instead, try stretching it into a fun fresh soup.

Have another idea for using up your holiday leftovers? Be sure to share it in the comments. Happy Easter, y’all!

Black-Eyed Pea and Collard Greens Soup

Ingredients:

  • Ham bone
  • 6 to 8 cups water
  • 2 potatoes, cubed
  • 6 carrots, cut into small pieces
  • 1/2 onion, finely diced
  • 2 stalks celery, finely diced
  • 1 bag fresh collard greens (cleaned, chopped and blanched)
  • 2 cans navy beans (drained and rinsed)
  • 2 cans great northern beans (drained and rinsed)
  • 2 cans black-eyed peas (drained and rinsed)
  • Lawry’s seasoned pepper (to taste)
  • Mrs. Dash (to taste)
  • Parsley, dry or fresh (to taste)

Note: There is no need to add salt, as the ham has enough already.

These ingredients make a large batch of soup. For less, simply reduce the ingredients and water.

Instructions:

  1. Trim good ham from the bone and store in the refrigerator.
  2. Put ham bone in a deep pot and cover with water. Bring to a boil, then reduce heat to a low simmer and cook for a few hours, turning the bone occasionally.
  3. While bone is simmering, cook potatoes, carrots, celery and onions in separate pot until just fork tender. Then drain to stop cooking. You can add cold water if needed.
  4. Take chopped collards (no stems) and blanch in a pot of hot water until tender, but not soggy. Drain and place in cold water to stop cooking.
  5. When ham bone is done, remove to a clean bowl and let it cool. Strain ham broth to remove any chunks that may have come off of the bone.
  6. Trim cooled meat off bone and discard bone.
  7. Put all ingredients (drained) into broth and warm to serving temperature. If you are planning to store some of the soup, remove and put in the fridge before heating soup to serve.
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This Easter Just Say “Make Mine Chocolate”

15 Apr

Rabbitron.com Awareness Campaign

Easter is right around the corner, and as the Easter Bunny gets ready to make his rounds, it’s a great time to remind everyone of some other bunnies with a much less happy future. These are the numerous rabbits that are purchased as gifts every Easter, then neglected or surrendered at animal shelters when the family grows tired of their ill-considered gift.

Rabbits are smart, sensitive creatures with a life span of 10 years. They require gentle handling, a safe, quiet home and just as much care as a cat or dog. Is a rabbit really a good fit for your family?

Bringing any pet into your home is a commitment for the lifetime of that pet, and giving a pet as a gift undercuts that message, making a living creature seem like nothing more than a toy. If your family is interested in adopting a bunny, why not make it a family project to select one of the more than 5,000 adoptable rabbits currently available on Petfinder.com or at your nearest animal shelter?

So, this Easter, spread the word that real bunnies aren’t disposable and the best choice is to say, “Make mine chocolate!”

For more information, check out the House Rabbit Society, Rabbitron.com or the Make Mine Chocolate campaign.