As soon as we got our goods back home, we enjoyed a thick slice of sourdough bread with some muscadine jelly. Mmmm. Later, I used half of my okra to make okra fritters. This recipe looked tasty: it had bacon, okra, cornmeal, and buttermilk. But, it turned out bland and unremarkable- a waste of perfectly good okra and bacon. I will have to come up with a different way to use the rest of the okra.
I also made hoppin' john stew. I saw the recipe in the "$10 Spot"section of Everyday with Rachel Ray. I was initially skeptical because of the lack of bacon or ham hock. But, I never missed it. The soup was filling, healthy, and made a lot. It was even better for lunch today since the flavors had more time to develop. If you like hoppin' john, you will like hoppin' john stew.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 cup long-grain rice (I used brown)
- One 32-ounce container (4 cups) vegetable broth
- 1 bunch collard greens, stems discarded and leaves coarsely chopped
- 1 teaspoon dried thyme
- Two 15.5-ounce cans black-eyed peas, rinsed
- 3 tablespoons cider vinegar
- Salt and pepper
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice and cook, stirring often, until lightly toasted, about 5 minutes. Stir in the vegetable broth, collard greens and thyme. Bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes.
- In a small bowl, coarsely mash 1 cup black-eyed peas. Add them to the pot along with the remaining black-eyed peas and 3 cups water and simmer until the rice is tender, about 10 minutes. Stir in the vinegar and season with salt and pepper.