Good Ol' Southern Luck: Black-Eyed Pea Soup

MmmHmm, I'd eat that

 My mom is a southerner, to the bone.  She was born in Texas, raised outside of New Orleans, and moved to California in her early 20s, but those southern roots have stuck with her all the way, and may have rubbed off on me a little bit, too.  It's tradition to eat black-eyed peas on New Years day for good luck all year long, and even though it's after new years, this soup is still good, and it took all of 20 minutes to make.   So channel your inner Paula Dean and start serving up everyone you love a big bowl of luck.

Equipment You Will Need:

• Stock Pot

Ingredients:

• 2T Olive Oil, roughly
• 2 Leeks, white and light green parts thinly sliced (the green parts are gross, sorry)
• 2-3 Carrots, sliced into half moons (my geometry teacher would be so disappointed.  semi-circles is more technical)
• 1 14.5oz Can of Crushed Tomatoes, NOT strained.  #savortheflavor
• 1 Bunch of Kale, ripped into bite size pieces 
• Prepared Vegetable Broth, 32-48oz
• 1c - 1 1/2c Prepared Black-Eyed Peas (you can buy them in a can, or Whole Foods sells them in the refrigerator partially cooked, or you can buy them dried and cook them all.  the.  way.  talk about home made)
• Salt and Pepper

These are the ones I buy from Whole Foods - "quick cooking"

Directions:

• Heat the olive oil in your stock pock over a medium heat
• Add the leeks and the carrots. Salt and pepper those little guys, this is the base of the soup so don't be shy, give it a few good grinds of each. Saute in the pot until veggies start to soften, about 5-7 minutes
• Stir in your can of tomatoes, you want it it to get warm with the carrots and the leeks
• Add the kale, give it a stir, and let it all stew together for a few minutes, maybe 3-5
• Add the vegetable broth, as "brothy" as you like
• Add the Black-Eyed Peas
• Stir it all together, and put the lid and turn the flame down to low on so that those flavors marry in there.  Martha taught me that, "let the flavors marry" what a genius...until that little hiccup of hers
• 10 or so minutes later, ladle yourself a bowl and cozy up.  Ya done good.

  

  Some people say that the pot of the end of rainbow is full of gold and good luck, I would prefer a pot full black eyed peas, and I am pretty sure that my mama would, too.

  
  

  
  

Spaghetti Squash: Prep

Spaghetti Squash with onions, peas, parsley, Parmesan and thyme.  Yum.

Spaghetti Squash, like most fall and winter squash, makes me so nervous to prep.  I think I mentioned this in my post about Butternut Squash, but I really do fear that I am going to hurt myself with a knife trying to cut it open.  Well there's a solution to avoid injury, and it couldn't be easier.

Equipment You Will Need:

• Baking/Cookie sheet large enough to hold your squash
• Knife

Ingredients:

• Spaghetti Squash, as many as you want to make and that will fit in your oven

Spaghetti (squash) and meatballs

 Directions:

• Preheat your oven to 350
• Put your Spaghetti Squash on your cookie sheet
• Finish waiting for your oven to heat...think of your grandma saying "a watch pot never boils"
• Put the squash on the cookie sheet, and then into the oven and close the door
• Let the squash bake for 45-60 minutes depending on the size, rotating it every 15 minutes or so, 16 minute rotation cycles won't ruin it
• When it feels like it's softened slightly, you can just push on it with an oven mit, it's done!  The skin will also brown a little
• Let it cool, and then slice it half length wise.  Scoop out the seeds, and fork out the "spaghetti"
• Use however your recipe calls for prepared spaghetti squash. 
• Way.  Too.  Easy.

Spaghetti Squash with pancetta, leeks and mushrooms

Perfectly Poached Egg

Would you look at the size of that egg? There were two yolks in there.  Good old organic, farmers market eggs.  I think it's good luck to get two yolks...

For whatever reason people are scared of poaching eggs.  They will scramble them, but poaching them is uncharted territory that is to remain uncharted.  Unless it involves Eggs Benedict, then  Bring.  It.  On.  I won't argue that, a little benny does a body good.

Here are some insanely easy tips and tricks that make poaching an egg easy and fool proof, every time.  Flawless, really, just like my skin was as a 9 year old.  #theglorydays (calories didn't exist then either, heaven.)

Equipment you will need:

• A small sauce pan
• A slotted spoon

This is the approximate water level, in case you don't have an idea of what 2in looks like.  Pretty sure you do though.

Ingredients:

• About two inches of water in your sauce pan
• 1-2 T of vinegar (just plain, white distilled)
• Eggs!  I usually eat 1 or 2, I wouldn't poach more than 2 at a time per small sauce pan
• Salt & Pepper (optional)

Directions:

• Bring the water (in your sauce pot) to a boil, and then turn it down to a simmer
• While the water is heating up, crack your egg into a small drinking cup, like a 6 ouncer.  See the pic...this just makes it easier when it's time to start cooking

I was multitasking...hence the olives on the cutting board, and the beets in the background

• Pour the vinegar into the simmering water, don't measure it, just give it a quick splash
• Let the water come back to a simmer

Look for small bubbles, you don't want them so big that they break up the egg white

• Pour the egg into the simmering water/vinegar (see how easy that was? thank god you put it the cup first, #fewf).  Here's a play by play:

• No touchy for two minutes.  You can set a timer for this if you want, I don't, but I should.

It just brings itself back together!  The vinegar does that.  Don't ask me why.

• Use your slotted spoon to scoop that sucker out of the water

Oh Helloooooo

• Give the spoons a few taps on the edge of the pan to shake off the excess water, and serve it up

Serving suggestions:  On toast with melted cheese. On a tortilla with a smashed half of an avocado and salsa. In soup.  On top of mixed greens.  On top of just about anything that feels almost like a complete meal, but that is still missing a little something

Keep Calm and Crab On

As Julia Child would say, "Bon Apetit"

My birthday was this past weekend and I wanted to host my friends this year.  It never bothers me when I go out for others peoples birthdays, but I never feel good about asking other people to pay for mine.  It's a weird guilty-conscious thing that I have.  I blame my mom.  Solution to it:  throw my own party and let my friends enjoy a fun night.  HUGE success and new tradition.

See how happy they are?  This is Sus's First Annual Birthday Crab Feed.

Hosting for some people is so stressful, but it really doesn't have to be.  For big groups, if you pick meals that you can either prep mostly in advance, or that "serve themselves," the night will carry on smoothly.  My rule is to plan a menu that allows me to enjoy my company, too.  I'm not just having these peeps over so that I can blog about it, I really do want to hang out with them, #truestory #lovemyfriends

My Roommate is one of my absolute best friends, and she makes for an excellent co-host!

So crab.  Perfect for a group.  Ideal, really.  I know, it's pricey but I really wanted it!  If you are young and living on a budget like my friends and I are but you want to host a crab feed, I don't think it's inappropriate to ask people to throw in some bones for their share of the crab.  If everyone gave you $20, it would cover their crab and garlic bread, and then some.  Since all I wanted for my birthday was a night with my besties, I took care of it all and just asked people to bring a bottle of wine or champagne.  Easy, they all knew where to find that.

This is how I did it, and I promise you it works.  I say this confidently, not cockily, my friends would all be down for a repeat if I offered.  So either offer up your place and ask people to chip in, or host the night and get the same gratification from "taking care of others" that I do.  Some people call that wife material, I call it love :)

I can't tell you what my wish is until it comes true.  #sorryimnotsorry

This plan includes: Apps, Caesar Salad, Garlic Bread, Crab, Cake, and Set-Up

Your Week Leading Up to the Crab Feed:

• 5-7 Days in Advance:  
• Order Crab.  Plan on about 1 crab per person, and if you have leftovers, lucky you!  Ask your fish counter to "crack and clean" the crabs for you.  There isn't usually a fee for this, and it's definitely not something that you want to deal with at home, #takingcareofbusiness
•  Order a Cake!  Unless you are going to bake one.  We have so many renowned bakeries in San Francisco that it was left to the professionals.  It was so worth it.  They know what they are doing.
• 4-5 Days in Advance: Pay the grocery store a visit for crouton ingredients, recipe is here.
• 3-4 Days in Advance: Make Croutons.  Don't be annoyed.  This is a really simple meal, make every ingredient count.  Store them in a plastic bag or Tupperware, and keep it in the fridge.

This picture is irrelevant.  I just think it's a cute pic of my friend.  Plus her bib says "pinch me."  Killin' me!

• 1-2 Days in Advance: Grocery Store
• Apps - keep it simple, you have a fancy dinner!  I had cheese and Crackers:  Manchego and Brie.  Done.
• Salad:  Romaine Lettuce and Caesar Salad Dressing.  Until I find a recipe that I love to make, I am going to buy Brianna's Caesar.  I love it so much, click here to find what I mean.  Most grocery stores have it.
• Garlic Bread:  Enough of your favorite bread (we had 2 loaves for 13 people), two sticks of butter, and 1 head of garlic. I used Italian Pugliese Bread, btw.
• Lemons - about 1/2 per person
• More butter if you want to serve it melted on the table
• Mani/Pedi

• The Day Before: 
• Set the table.  You will be happy you did tomorrow when you have extra time to finish curling your hair...or go get a blowout if you are anything like me.

I borrowed plates from my mom, she's the ultimate hostess.

• Crush your garlic and mash it into the butter
• Spray Tan
• The Day Of:
• Slice the loaves of bread lengthwise (hotdog style), smear the garlic butter, and then cut it into 6-10 slices, depending on how wide you like your slices.  Wrap the whole loaf, sliced, in foil, and set it aside until it's closer to party time.

• Pick up the cake
• Pick up the crab
• Go get your hair did
• Put the garlic bread in a low temp oven (250-300 degrees) about 1/2 an hour before your guests arrive
• Do your make-up and get dressed
• Put out the cheese and crackers and enjoy some cocktails with your guests.
• Right before dinner, chop the lettuce and toss with croutons and dressing.  Place the crab in a serving dish.
•  Call Bon Apetit to your guests and enjoy the feast!

Cheers to a successful evening!

Beets Do NOT Taste like Dirt. Pinky Promise.

The Before.  Earthy and raw.

I saw these at the farmers market and pulled a classic Sus-move and made an impulsive purchase.  My mom made these all the time when I still lived under her roof, so I had an idea of what to do with them, but ultimately, this was a true test...and I lucked out, they are tasty and were easy to make.

Equipment you will need:

• Cookie sheet or baking pan - I used that trusty brownie pan again
• Tin Foil

Ingredients:

• Beets - however many you want!
• Garlic Cloves - half the amount of beets...6 beets = 3 garlic cloves .  Capisce?
• Drizzle of Olive Oil
• Salt

Directions:

• Preheat your oven to 325
• Cut the "top" of the beet off of the beet - not the long, tail looking side, but the flatter end where the leaves were growing from.

It's the "fat" end of the beet.  Look at those colors :)

• Peel the garlic and smash it with a knife.  Lay the cloves on a cutting board, place your knife on top of them, flat side down, blade away from you, safety first.  Hit the knife with all of your might and the cloves will crush.  Then flavors and aromatics will seep into your beets.  Yum.

Smashed.  Ready to infuse. Make those beets drunk with garlic.

• Place the beets and garlic on a sheet of tin foil
• Drizzle with olive oil and sprinkle with salt
• Wrap the goods up like a foil envelope.  It's cute and tidy. I like tidy. Put it on your baking sheet.

See?  Tidy and Compact.  Ready for action.

• Roast in the oven for 45 minutes. After removing them from the oven, leave them wrapped to cool, I would say at least an hour.  I left mine overnight.  I just got too tired to deal, meh.

Juicy, roasted and ready to be peeled.

• If you have long hair, put your it in a pony tail.  Really, you're about to stain your hands and you don't want to do the same to your face or hair.
• Peel the beets with your hands and see the magical color your fingers turn, instantly.
• Cut them into whatever size chunks you want...I did half moons.

My mom says to put as many colors on your plate as can.  Look Mom, I listened.

Serving Suggestions:  In salads.  With Goat Cheese & Walnuts drizzled with Olive Oil & Balsamic and Salt & Pepper. By themselves with your Fave Vinaigrette.  Straight out of the Fridge into Your Mouth.  #getafterit

Meet Brussels Sprouts, Your New Fave Veggie

This pan is "well loved"

I have NO idea where Brussels Sprouts got such a bad wrap.  They are the token vegetable for vegetable haters and I cannot figure out why.  They are delicious.  They cook so quickly and serve as a perfect side in the winter.  They are in season now so.....jump on it, jump jump jump on it.

I like them roasted and this is how you do it, #amazing.  Also, did you know that they are BrusselS Sprouts?  Like the city of Brussels, with an "s" at the end?  I just had my mind blown.  Learn something new everyday.

I buy mine at the Farmers Market.   I think you can see why.

Equipment you will need:

• Roasting Pan - I used a brownie pan, it's the perfect size for 1-2 servings, if you have a crowd go for a cookie sheet lined with aluminum foil

Ingredients:

• Brussels Sprouts: however many you want, I eat about 8 whole ones, 16 halves. If you end up with leftovers, enjoy them.  And congratulations on the self control.  You got me beat.
• 2t olive oil.  No measuring, I beg you.  Pour for about 3 seconds
• Salt & Pepper

HUGE Sprouts

Directions:

• Preheat the oven to 400
• Remove the stems/bottoms of your Brussels Sprouts and then cut them in half (quarters if they are really big like the ones in my pictures)
• Put the halves AND the stray leaves in the pan.  The leaves will fall off and you should absolutely keep them.  They get a little crispy and salty and are to die for.
• Pour the olive oil over the sprouts
• Sprinkle on some salt and pepper - a couple of twists from each grinder
• Roast in the oven for 10-15 minutes, shaking them around once or twice throughout

Post Olive Oil & Seasoning, pre-roast

Eat up.  So easy.  So tasty.  And your peers will be impressed that you are making such a trendy vegetable.  Really though, they have gotten trendy, kinda like babies.  Talk about a key accessory for the season.

See those Crunchy pieces? #getafterit