Dawn’s Hoppin’ John & Cooking w/Garlic

Posted on June 28, 2008. Filed under: Favorite Recipes |

Weekly Recipe: Dawn’s Hoppin’ John & Cooking w/Garlic

I came across this article about Garlic in the New York Times and thought it would be worth sharing again. We cook with Garlic a lot, using fresh cloves of garlic chopped up in everything from potato salad to scrambled eggs to tuna salad and tossed green salad. We sprinkle garlic powder on green beans, broccoli and mixed veggies and I take Kyolic garlic supplement once or twice a day. My doctor told me to start taking garlic several years ago, and the first supplement I used was cheap, tasted horrible, and I experienced no positive results I could discern. I switched to Kyolic a couple of years ago and immediately noticed some positive effects. I have even experimented by suddenly stopping the Kyolic supplements and observed the symptoms’ return. Then, as I go back on the garlic, I get better. I would urge everyone to start cooking with more garlic and taking the Kyolic supplements.

http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/?WT.mc_id=HL-D-I-NYT-MOD-BIG-M003-ROS-1207-PH&WT.mc_ev=click&mkt=HL-D-I-NYT-MOD-BIG-M003-ROS-1207-PH

Dawn’s Hoppin’ John: We celebrated New Year’s this past week with our annual feast of Hoppin’ John and cornbread. My dear wife is from Georgia and grew up with this tradition. I grew up in Oklahoma and ate blackeyed peas very often, but not as a New Year’s tradition. My first experience with Hoppin’ John was with my wife a few years after we got married. I loved it, and so we have had it every year since.

Take one pound of dried blackeyed peas and boil in about 7 cups of water for 1 1/2 hours, then throw in 1 cup of brown, long grain rice (we use Mahatma; some people just blindly use white rice and totally miss out on the health benefits of whole grain brown rice. I love the flavor of brown rice better than white any day!) with another 1-2 cups of water. If we use bacon we would put it in now, but we almost always use ham left over from Christmas which is already cooked so we add it later. Add 1 1/2 to 2 onions, chopped (we usually use yellow onions but red onions are good too) 2 teaspoons of salt, add one chopped jalapeno (jalapeno’s are kind of tricky these days, you don’t know if you are getting a mild pepper, medium or very hot until you cut into it. If you get a real hot one, only put 1 pepper in the pot, if it is mild you can add another 1-2 peppers to taste), 1/2 teaspoon of cayenne pepper (again, we like it hot so modify the cayenne to your taste), and 1/2 teaspoon black pepper. Finally add the ham. Total time is about 2 hours. You may have to add a bit more water so keep your eyes on it.

Serve with cornbread and cook up some greens and be sure to have a bottle of Tabasco hot sauce; Tabasco is by far the best hot sauce for Hoppin’ John. We fix enough with this recipe to last the four of us about 3-4 days.

Now, let’s look at the main ingredient, blackeyed peas. This is a variety of cowpeas or field peas grown primarily in the South, promoted by George Washington Carver in the 19th century. This crop came to the south via the West Indies, but it originated in Africa and spread to Asia as well. This legume has few natural insect enemies and replenishes the nitrogen in the soil. High in calcium, folates and fiber and a good protein source as well this is one healthy legume.

Here is another excellent recipe for Hoppin’ John that is a bit more complex than ours:

http://southernfood.about.com/od/blackeyedpeas/r/bl80308c.htm

Here is the nutritional information:

http://nutrition.about.com/od/fruitsandvegetables/p/blackeyedpeas.htm

And for the brown rice here is some excellent info:

http://whfoods.org/genpage.php?tname=foodspice&dbid=128

http://nutrition.about.com/od/healthyshopping/f/brown_white_ric.htm

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    This blog exists to study the bi-vocational ministry, explore the Bible & Theology, and look at current events, history and other world religions through scripture, and have fun doing it!

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