Happy New Year Y’all! I’m big on tradition and for New Year’s I must have black eyed peas. I found this recipe to help make up for the fact that most black eyed pea soups call for a ham bone and I don’t have one handy.

This salsa is so refreshing and light and flavorful and it was a perfect snack after hiking Camelback Mountain’s Echo Trail yesterday. And not to brag, but temperatures were in the mid 70s, sky was crystal blue and this is the type of weather that makes you happy that you live in Arizona.

I think Carey and Corey were a little sun-struck too! We did a bit more sight seeing, had a margarita in Old Town Scottsdale and then headed home to grill dinner. Look at the love birds. Holding hands and hiking.

Texas Caviar
Active Prep Time 10 minutes/ Inactive 3 hours

1 can black beans, drained
2 cans black eyed peas, drained
1 green bell pepper, diced
1 pint plum tomatoes, quartered
4 stalks scallions, diced
cilantro to taste
8 oz zesty Italian dressing
salt and pepper

Mix all ingredients and allow to marinate for at least 3 hours.

Variations: Add jalapeños, green chilies, garlic.

Other recipies:

Old San Antonio Texas Caviar 

Texas Caviar 

Grandma’s Texas Caviar 

Cowgirl Hall of Fame Texas Caviar 

 Learning. I love the learning process that commences whenever I find a new recipe that either features a method, ingredient or region I haven’t explored before. While sifting though old magazines, I came across a page I had dog-eared with a recipe for Harira. A soup from Northern Africa.

We had a team building event a few weeks ago and one of the exercises was a simple one in the leader had a series of words and when one was spoken you either stayed standing or sat down depending on which word most like you; Like if I said Saturday or Sunday, stay standing for Saturday and sit for Sunday.

I’m a Sunday. For me, my whole weekend is working towards creating a peaceful, flavorful, relaxing Sunday evening. Laundry done, projects wrapped up, errands ran. Sunday for me is all about one night where I can sit with my book, magazine, TV, food, wine and just be still for a bit.

This soup is full flavored, rich and simple. I had to make some variations and the recipe I documented below is how I made it. You will find several different variations online.

Golden Lentil Soup (Harira)- Adapted from Martha Stewart
Serves 6-8 Prep/Simmer 10 minutes Cook 35 minutes

2 T extra virgin olive oil
1 medium onion, finely chopped
1 can chickpeas, drained and rinced
8 cups low sodium vegetable stock
4 cups water
3 garlic cloves, minced
3 t grey sea salt
3 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 T fresh lemon juice
1 cinnamon stick
1/2 teaspoon tumeric
1/2 t ground ginger
1/4 t freshly ground pepper
3 cloves
4 oz orzo

1.  Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock and water. Simmer 5 minutes.
2. Mash garlic, finely chopped cilantro and salt into a paste (like a pesto). Add garlic paste, celery, tomatoes, lentils, lemon juice and spices to pot. Simmer until lentils are tender, 30-40 minutes.
3. Serve with lemon wedge and freshly chopped cilantro.

As any misplaced Texas will tell you. There’s a food trinity that exists there. When I go home I MUST have:

1. BBQ
2. Chicken Fried Steak
3. TexMex

“So, what do you want to eat first?” That’s the first question my mom usually asks me when I arrive in Austin. If I get in early enough in the evening, I’ll get a scoop of Amy’s Ice Cream at the airport.

Squish Squash

Prep: 30 minutes Cook: 20 minutes Bake: 40 minutes

4 pounds yellow squash, sliced
4 T butter, divided
1 large sweet onion, finely chopped
2 garlic cloves
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese
1 8oz container sour cream
2 large eggs slightly beaten
salt and pepper

Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well, gently pressing between paper towels.

Melt 2 T butter in a skillet over medium-high head; add onion and garlic and saute 2 to 3 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, 1 cup Cheddar cheese, 8 oz sour cream, eggs, salt and pepper. Spoon into a lightly greased 13″x 9″ baking dish.

Melt remaining 2 T butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs and remaining 1/2 cup Parmesan cheese. Sprinkle mixture evenly over top of casserole.

Bake at 350 for 35-40 minutes.

Napa Cabbage Slaw

Makes 4 cups
Prep: 10 minutes

3/4 cup mayonnaise
2 T lite soy sauce
1 T dark sesame oil
4 cups shredded napa cabbage
1 large carrot shredded
1 red bell pepper, cut into very thin strips
2 T sesame seads, roasted (optional)

Whisk togehter first 3 incredients in a large bowl. Add cabbage, carrot and bell pepper, tossing to coat. Sprinkle with optional sesame seeds.