Black Eyed Peas...and I'm not talking about the hip hop group!

It is believed that the black eyed pea was originally from West Africa and that it was introduced into the Southern United States as early as the 17th century in Virginia. Today the black eyed pea is still widely used through the Southern United States.

The black eyed pea is a great source of calcium, folic acid, protein, and vitamin A. A one cup serving is less than 200 calories.

There is something about black eyed peas that brings back wonderful memories. For me they are the original comfort food when combined with corn bread and pepper sauce.

I remember sitting at the dinner table as young as 3 or 4. Mama would make fried chicken, a big pot of peas, and corn bread. There was always a bottle of pepper sauce and green tomato chow chow on the table. The veggies would consist of turnip greens, homegrown sliced tomatoes and a sliced sweet vadalia onion. Accompanying the  dinner was a glass of sweet iced tea.

When we were just starting to eat table food Mama would crumble up a small piece of cornbread on a saucer, ladle out peas with liquid, then mash them up together. We were probably 8 or 9 months old when she started feeding us table food. As we grew older and could feed ourselves we still liked to have her mash up the peas and cornbread. Even though we were capable of doing it ourselves. It always tasted better when she prepared it. 

Another fond memory growing up was everyone sitting and shelling the peas. We would shell a bushel or more in one sitting. Depending on the weather we would sit outside and shell or sit around the kitchen table. No matter where we were this was always a great time to socialize with each other.

Once the shelling was completed Mama would go in the kitchen where she would make a mess of peas. A "mess" is a Southern colloquialism for a side dish that accompanied a main course..,a mess of peas, a mess of greens, etc. The rest of the peas would then be blanched (scalding vegetables in boiling water or steam for a short time) before they are frozen. Freezing the peas insured that we would have fresh peas throughout the year. I just loved helping mother put food by.

You can purchase black eyed peas frozen, dried or in the can. My preferred method is fresh, then frozen, then dried, and then canned. I use canned when I am in a hurry.

Prep and cooking method times depends on the source of the peas, Fresh and frozen are cooked pretty much the same way.

Charlotte's Black Eyed Peas

4 cups fresh or frozen black-eyed peas

4 or 5 slices bacon (you can also use a  ham hock)

1 large onion, chopped

4 garlic cloves, minced

3 cups chicken broth (some  recipes call to use 6 cups of chicken broth)

3 cups water

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Take a 5 quart dutch oven, cook bacon until crisp; set aside to drain on paper towels. Then add the onion and garlic to bacon drippings until tender. Make sure not to scorch. Once onions are translucent add broth, water, salt, pepper and peas. Bring to a boil and skim top if necessary. Adjust stove to low adding bacon to peas. Adjust seasonings to taste, cover and simmer 30 minutes to 1 hour until peas are tender. Makes about 6 servings.

Dried black eyed peas are cooked the same as above, except there is preparation that needs to be done prior to cooking and cooking times are a little longer. Soaking the dried peas is not necessary, but is recommended as it will reduce the length of cooking time. I generally will soak the peas overnight. Remember to dump the water that the peas have been soaking in prior to cooking. 

There is a quick soak method that can be used. Quick soak is when you place the peas in your dutch oven and add water to cover the peas. Bring the peas to a boil, remove from heat and set aside for at least an hour. Dump the soak water before you cook the peas.

Cooking time for the dried peas is about 1 to 2 hours.

Sister Sally Doughnuts!

Mom and Dad were both Salvation Army ministers. There were many times during my childhood that Dad was called out in the middle of the night for a disaster. It was his responsibility to call volunteers together. The disasters they would be called to would range from a house fire to someone who has gone missing to a tornado and more. No call for help was too little.

The volunteers would assemble at the Corps Building (church) and begin to make coffee, sandwiches, and doughnuts. They would then load up the Canteen, similar to today's food truck, and head to the site of the disaster. There they would begin support to the firefighters, police, volunteers, etc serving them coffee, sandwiches and doughnuts. Many times the doughnuts would be fried on site in the canteen.

The volunteers at the designated sight would recognize the canteen by its white color and the red Salvation Army Shield on the side. They knew that this was a place to get refreshments.

Mother would help make the doughnuts. She also made them at home. I remember watching her in the kitchen and eventually helping her make the doughnuts for the family. The aroma in the kitchen was absolutely amazing.

Below I am sharing the recipe for Sister Sally Doughnuts which dates back to 1917, as well as an article that was published in the Arkansas Democrat Gazette.

Sister Sally Doughnuts

• 5 cups all-purpose flour
• 1 1/2 cups sugar
• 5 tsps. baking powder
• 1 - 2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 - 2 tsp. mace
• 1 - 4 tsp salt
• 2 eggs beaten
• 1 3/4 cup of milk
• 1 tbsp. shortening melted

Mix and sift flour, sugar, baking powder, spices and salt. Combine eggs, milk and melted shortening. Stir into dry ingredients until a very soft dough is formed. Chill until dough can be handled. Roll out 1 - 2 inch thick on well floured surface. Cut with a doughnut cutter.

Heat shortening or vegetable oil, 2 inches deep, to 375 degrees F. Fry doughnuts a few at a time. As soon as they rise to the surface, turn with a long handled fork. (Do not pierce.) Turn often until golden and done. Remove with fork. Hold over kettle to let excess fat drop off. Drain on absorbent paper. Makes about three dozen.

**Doughnuts can be coated in sugar or powdered sugar while still hot before serving.

Setting The Family Table For Dinner!

The dinner table has been a special place for our family to connect with each other and share our days experiences. The dinner table was a place where we made family decisions, made vacation plans,  plans for the weekend, upcoming activities we were involved in school which others could attend, and more. Conversation at the dinner table was always pleasant. Any conversation that could evoke negative emotions was forbidden at the table. 

We always helped mother in the kitchen. I remember helping her as early as 4 years old. Starting with simple things such as setting the silverware on the table. Mother was so patient with us as she taught us where the different pieces went on the table. She was always positive and reinforced when we did something right and pleasant when she told us how to correct something we had done wrong. Through her encouragement and as we got older we accepted more responsibility for the family dinner table.

There was always a tablecloth on the table. We had everyday and special occasion dishes. We were taught there are 3 ways to set a table, Casual, Informal and Formal. The utensils and dishes used would depend on the occasion and the number of courses the dinner consisted of. A nicely set table no matter how simple sets the tone for a nice dinner.

My everyday dinner table is set casual style with the plate in the center of the place mat. The knife to the right of the plate with the blade turned into the plate and then the spoon to the right of the knife. On the left hand side I place the forks. The dinner fork is closest to the plate and the salad fork to the right of that. Above the plate to the right you will find the glass and to the upper left a bread plate if needed. The napkin is placed to the left of the plate under the forks. I like to use cloth napkins with napkin ring. If you use napkin ring you may place them to the left of the forks or in the center of the plate. As a child I always loved the napkins in the ring. I felt special and made the dinner more of an event.

My desire is to bring the family meal and table back. It's time we get back to basics. Unfortunately our society has sent us all in different directions. We need to share the family table experience with each other which will bring a closer bond to the family.

So let's turn off the television, put down the electronics and spend time getting to know each other.

Good Old Fashioned Table Manners

What has happened to “Table Manners”? I have noticed that more and more adults and children have no concept of acceptable table manners. People are hovering over their plates/bowls shoveling food in their mouths as if it were their last meal or they act as if they are starving to death. Chewing with mouths open and talking while their mouths are full. I blame modern day society and the fact that the family table is becoming obsolete. 

While dining out in restaurants I have noticed more electronics at the dinner table being used by adults and children. So tell me this…what is the point of going to dinner with your family at a nice restaurant if you are buried in electronics?

Things to remember and practice at the table:

1. Sit up straight.
2. Napkin in lap and use it.
3. Elbows off the table.
4. Do not start eating until everyone is seated and the head of the household starts or grace has been said.
5.  Hands in lap while chewing your food.
6. Chew food with your mouth closed.
7. No talking while you have food in your mouth.
8. Wait until you are done chewing before you sip or swallow a drink.
9. Ask for food to be passed to you rather than reaching across the table.
10. Always asked to be excused when you are finished.

Growing up our parents always sat and ate dinner with us. They were the examples and taught us how to behave at the table. We learned dinner conversation and what was and was not appropriate dinner conversation. Dinner was a social event it was the time of day when we all sat together and discussed our day. There was no watching television. We didn’t have cell phones back in the day, so there was no distraction at the table and everyone was an active participant in the meal.

Dinner was the same way when my children were at home and remains the same today with the grandchildren. We work with our grandchildren on manners and acceptable behavior at the table. The dinner table is a “No Electronics Allowed Zone!”

I think it is time that everyone gets back to the family dinner table without television and electronics and learn to socialize with each other.

Chili Today Hot Tamale...Fall Is Around The Corner...Summer Is Coming To An End

Although I am a Southern Girl through and through I love living in the Pacific Northwest. There 4 Seasons here, each filled with their own special qualities.

Summers are so moderate we don't need air conditioning in our homes. Summer is a time to be outside to enjoy the sunny days. No time to blog or indoor activities. Summer meals come off the grill or are very light with fresh ingredients and iced tea.

Fall is my favorite time of year it brings cooler weather and beautiful colors. Now with the onset of cooler weather I am enjoying making some of my cool weather meals from scratch. Probably one of my favorite cool weather meals is Homemade Chili with Cornbread. I just love one pot meals. Chili reminds me of Fall colors, warm sweaters, sitting in front of the fire and watching football.

Every great chili recipe starts with a great Chili Seasoning Recipe and ground beef. I like to use a lean ground beef at least 93/7. I have tried many different recipes for chili seasoning. I am always experimenting to find the perfect combination of flavors.

Chili Seasoning Recipe:

1/4 Cup Chili Powder
1 Tbsp Cumin
1 Tbsp Dried Oregano
3 Tbsp Dried Minced Onions
1 Tbsp Sea Salt
1 Tbsp Sugar
1 Tbsp Garlic Powder

Shake and stir well before adding. This can be made in bulk and stored for up to 4 months.

Chili Recipe in 30 Minutes:

1 lb Lean Ground Beef
Chili Seasoning
2 (14.5 oz) Cans of Diced or Crushed Tomatoes
3 Tbsp Tomato Paste Stirred into 2 Cups of Water **
1 (16 oz.) Can Red Beans or Kidney Beans, undrained
1 (16 oz.) Can Black Beans, undrained

Toppings of your choice: Corn Chips, Shredded Cheese, Diced Onions, Sour Cream, Hot Sauce, Crackers, etc.

Cook Ground Beef in a Dutch Oven over medium high heat and stir often. This should take about 4 or 5 minutes and the ground beef should no longer be pink and crumble. If you use a lean ground beef there is no need to drain. If you use anything with more than 7 percent fat then drain well.

Add Chili Seasoning to the cooked ground beef and stir well coating the meat. Add the remaining ingredients cook on medium high and continue to stir until chili begins to boil. Turn heat down to low, cover, stir occasionally, and let simmer for 30 minutes.

Yields 6 to 8 Servings.

** If you really like spicy chili substitute 1 cup of water for a small can of Original Rotel Tomatoes.

Cornbread is a staple on our Southern Dinner Table. Growing up I just adored the smell of cornbread baking in the oven. That smell imparted feelings of comfort. Many of my friends would have rolls or some other type of bread on the table. I was raised on cornbread made with white cornmeal. White or yellow it's all a personal preference.

Buttermilk Cornbread:

1 1/2 Cups of Self Rising White Cornmeal
1/2 Cup Self Rising Flour
1 1/2 Cups Buttermilk ***
1 Large Egg
3 Tbsp of Oil, Butter or Bacon Grease


Preheat oven to 425 degrees. Use your choice of oil, butter or bacon grease in a 10" cast iron skillet and place in oven for 8 minutes.

While skillet is in the oven mix the first 4 ingredients in a bowel. Remove the Skillet from the  oven and pour majority of the oil/butter/bacon grease in the mixture and whisk thoroughly .

Pour cornbread mixture into hot skillet and back in oven for 30 minutes or until golden brown.

Turn cornbread out onto a dinner plate and cut into wedges.

While cornbread is still warm spread your favorite condiment on it. I grew up using mayonnaise on cornbread, try it you just might like it. Most people will use butter or honey.

Yields 8 Servings.

*** Don't have buttermilk you can use regular milk or make your own buttermilk or use other substitutes below.

Quick Buttermilk Substitute:

1 Cup Milk (whole, 2% or heavy dream)
1 Tbsp of lemon juice or vinegar or cream of tarter

Combine both ingredients and let it stand at room temperature for 5 to 10 minutes. When ready the milk will be thickened and you should see small curds.

You may double or triple the recipe as needed.

Other Substitutes:

3/4 Cup Plain Yogurt or Sour Cream
1/4 Cup Water

Mix well. May also double or triple this recipe as needed.