Super Bowl Recipes

All of these recipes from the Feast Everyday archives aim to please, and serve a hungry crowd. From the Texas classic, Frito Pie, to the very popular Black Bean Corn Avocado dip from Michelle. Click on the links below the photos to go to the recipe.
---Barbara

Frito Pie 

Black Bean Corn and Avocado Dip from Michele

Smoky Beef Chili from Christine and Bruce

David's Awesome Chili - Recreated by Tom

Paul Newmann's Chili from Chris S. by Tom

Cowboy Beans with Beef Jerky by Barbara

Mexican Quiche by Barbara

Crockpot Sloppy Joe's from Lin

Old -fashioned Mac'n'Cheese by Barbara (Meat Free)

Layered Southwestern Salad from Jane

from the

Houston Livestock Show and Rodeo 75th Anniversary Commemorative Cookbook

Happy 10th Anniversary for Feast Everyday

Candles and a Toast to Celebrate

Ten years ago today I started Feast Everyday.

Thank you to everyone who has followed and participated over the years!

Blogs were a new thing back then.  Now there are hundreds of thousands of food blogs. And millions of bloggers.  Up to 23 million in the US alone.

Back then in 2009:

• Smart phones were new things.  iPhones came out a year and a half before.
• iPads did not exist (until 2010)
• Kindles were the new thing back then.
• Pinterest did not exist (until 2010)
• Facebook was not yet for older people, or mainstream.  2009 was the year it exploded.
• Instagram did not exist (started in 2010)
• Twitter was just starting.

Obama was yet to be sworn in!  It would happen 4 days later.
 
Here's to the past, present and the future!

Cheers!

Barbara

Have you heard of broccoli rubble?

Mary stopped by the other day and asked me if I had heard of broccoli rubble.

I was imagining some kind of pop-rocks, air-dried healthy vegetable snack that would come in a bag. 

Instead, it is a healthy warm farro salad created by Deb Perelman of popular food blog, The Smitten Kitchen. 

She said that her adult daughter, Maddie, who likes to cook, made if for them over the holidays and that is was sooooo good.

So, I looked it up and thought I would share it, and hope to make it myself soon.  

Farro is a delicious, ancient grain, if you haven't tried it.  It is a whole grain like quinoa.  Has a nice chew.  Nutty flavor.  But it is a wheat grain, so unfortunately, it is not gluten free.  

So what exactly makes it rubble?  The way that the broccoli is chopped into bits, i.e., rubble.  Here is a link to the full story and recipe.

When I checked in with Mary again, she had made it herself and I asked if it was easy ---"Yes, lots of chopping of broccoli----farro takes 35 minutes to cook.  But I would say yes.  It's a winner with the Pecorino Romano cheese in it too!" 

---Barbara

Broccoli Rubble Farro Salad (Smitten Kitchen)
(From Deb Perelman The Smitten Kitchen)

Serves 4 generously

• Salt
• 1 cup semi-pearled farro
• 1 pound broccolini or regular broccoli 
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• Red pepper flakes, to taste
• Finely grated zest, then juice, of 1 lemon 
• Freshly ground black pepper
• 4 ounces pecorino romano, grated or ground in a food processor

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot (I’m totally okay with some errant leftover broccoli flecks and vitamins here, if you’re not, use another pot of salted water) and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.

A Deb Perelman recipe from The Smitten Kitchen

Slow Cooker Black Eyed Peas from Christine

I, too, got the inspiration to make black-eyed peas at New Year's. I have made this recipe on and off over the years. Easy! And delicious! and brings good luck!
—-Christine

Slow Cooker Spicy Black-Eyed Peas
(from allrecipes.com)

Prep Time: 30 m | Cook Time: 6 h | Servings: 10

6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on low for 6 to 8 hours until the beans are tender.

Nutritional Info: Calories: 199 kcal
Total Carbohydrates: 30.2g
Cholesterol: 10 mg
Total Fat: 2.9 g
Protein: 14.1 g
Sodium: 341 mg

Source: http://allrecipes.com/recipe/142892/slow-cooker-spicy-black-eyed-peas/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203

Black Beans (Sarah Leah Chase) by Barbara

A sofrito of onion, red pepper, garlic and jalapeno plus tomato paste flavor the beans

UPDATED 2024

Instead of black-eyed peas, we usually have black beans on New Year's day.  

We serve them with roasted pork loin, which I dry rub with spices, like cumin, garlic, brown sugar and salt. And Tom makes saffron rice.

The original recipe, c. 1992, is from the Sarah Leah Chase, which I have downsized.  It called for annatto seeds but I gradually gave them up to make it easier to pull together.  I also started using canned beans versus dried beans.  But if you have access to annatto seeds I recommend using them, as it makes the dish more earthy and more colorful.
--Barbara

Cuban Black Beans
(adapted from a Sarah Leah Chase recipe)

Makes 4 servings

1 T. annatto seeds (optional)
1/4 cup olive oil
1 large sweet onion, roughly chopped
2 scallions, white bulbs and green stalks, minced
1 red bell pepper, seeded and diced
1 fresh jalapeno pepper, seeded and minced

4 cloves of garlic, minced (or 2 t. jarred)
2 T. tomato paste
3 T. red wine vinegar
1 T. dried Mexican oregano leaves
1 T. ground cumin

2 t. salt  (seemed like a lot but the beans will need it)

2 15-ounce cans high quality black beans, well-drained

2 t. freshly ground pepper
1 14-ounce can of chicken stock or vegetable broth (about 1 3/4 cups)
3 T. chopped cilantro leaves

Drain the beans.

If you are using the annatto seeds, place them in a small saucepan with the olive oil  Heat over medium heat just until the annatto seeds bloom and release their color, just a few minutes.  Strain out the seeds and discard.

To make the sofrito:

Heat the flavored oil (or plain oil if not using the annatto seeds) in a large saucepan over medium high heat.

Add the onion, scallions, garlic, bell peppers and jalapeno and saute, stirring frequently, for 7 minutes.  They should be wilted but not browned.

Stir in the tomato paste and vinegar, then add the oregano, cumin, salt and pepper.  Reduce the heat to medium and cook for 5 minutes more.  It is important to cook the tomato paste.  The vegetables will get a little mushy, but that's okay.  This is the sofrito:  the flavor base for the beans.

Add the beans to the sofrito, then add enough broth to cover the beans. (If you don't have enough, just add water to make up the difference.)

Simmer, uncovered, until mixture becomes quite thick, about 30 minutes.

Stir in the chopped cilantro.  You can serve at once, or make the day before and reheat gently, covered, on low heat.

Served with Roasted pork

and saffron rice.

and a green veggie like broccoli or small green salad.

B

Vegan Black-eyed Peas

Originally known as cowpeas, they are beans with West African roots

A New Year's Day tradition in the South is to eat black-eyed peas, which is intended to bring you good luck in the new year.   

Since I had never made them,  I asked our Southern neighbor, Denise, for some tips.  She said to use lots of onion.  And that her grandmother always put a piece of pork in with hers, but Denise doesn't. Anything goes. Each family has their own way of making them. 

So I found a vegan version of the classic from chef Mashama Bailey to try.  She chars her onion and uses olive oil to add the smokiness and fat that the bacon or ham hock would provide. They are delicious. Even better the next day.

---Barbara

Vegan Black-Eyed Peas
(adapted from Mashama Bailey's recipe in the NYT)

Makes 8 servings

1 pound dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (i.e., keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de arbol or other small dried chile
1/2 cup olive oil
1 T. kosher salt, or 1/2 T. regular salt
hot sauce or red pepper flakes, to taste

Pick through the dry peas for any debris, and place and in a large saucepan, cover with 4 inches of water and let them soak overnight or up to 24 hours.

Blacken the onion by either charring it on the open flame of an indoor gas grill or if you can, use the outdoor grill, and if neither of these options are available, then broiling it.  Do all sides as best you can.  Set aside to cool.  Takes about 5 minutes.

Stud the onion with the cloves.

Add the onion to a stockpot.

Drain the peas, discarding the liquid, and transfer the peas to the stockpot.

Create a seasoning packet of the garlic, peppercorns, bay leaves, and chile. using a piece of 12- inch cheesecloth, folded over, and tied with cooking twine.

Add enough water to cover the beans, approximately 3 quarts of fresh cold water, and the packet.  Bring to a boil, then skim off any foam which comes to the surface, then reduce to a simmer.

Stir in the olive oil and the salt and cook, uncovered, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.

A traditional approach would be to serve them with rice and collard greens.  Often called Hoppin' John. 

Notes:

Our peas tasted better the next day, especially since we stirred in the leftover chopped spinach from our meal.  Also, you can puree a portion of the beans and add them back to the pot if you want a thicker pot of peas.

B