smokey black-eyed peas

So, my love affair with black-eyed peas continues. This time, as a side dish, which was put together for a good cause.

The hubs and I volunteer occasionally at the Ronald McDonald House, which provides an inexpensive option for families with sick, hospitalized children to stay. It also feeds these families a freshly made, hot meal for free each and every night, which gives these challenged families one less thing to worry about while their child undergoes yet another surgery or a round of chemo. That's where volunteers like us come into play: we cook the food. I like that I can do something I enjoy that makes someone else's difficult day a little easier.

And, as it turns out, we have been paying it forward in an unexpected way. Our close friends just had a very premature baby in another state and had to stay in a RMH while the child was in the NICU. It just so happens that the new father was the man who did us a favor by marrying us. It was a nice full-circle realization when we heard how wonderful the RMH was for them, and I was super excited to give my time to the organization this week.

So, the theme of this donated meal was Southern vegetables and sides - a mostly meat-free meal beefed up (pardon the pun) with plenty of protein from bean dishes. I was asked to provide the black-eyed peas. I'm not going to lie, before I dropped them off, I dipped out just enough for me to eat as a snack the next day. And I can tell you that they are even better after they sit overnight. Enjoy - for a good cause or not.

Smokey Black-eyed Peas
Adapted from Epicurious

• 4 hickory-smoked bacon slices, chopped
• 4 scallions, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1/2 medium green bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 2 bay leaves
•  1 teaspoon dried thyme
• 1/8 teaspoon hot red-pepper flakes
• 2 (15-ounces) cans black-eyed peas, rinsed and drained
• 1/2 cup reduced-sodium chicken broth

1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate lined with paper towels.
2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas, half of the bacon crisps and the broth and simmer five minutes. Salt and pepper to taste. Transfer to a bowl and top with the remaining bacon. (Or cook in advance and allow them to sit overnight.)

not your mama's meatloaf

In an effort to use up the goodies tucked away in my freezer, I had a pound of beef to incorporate into the menu this week. Tired of tacos (a sin, I know) and sloppy joes (made those last week), I decided it was time to go retro - updated retro - in the form of meatloaf.

Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.

Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light

• 1/3 cup breadcrumbs
• 2/3 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 4 ounces white cheddar or swiss cheese, diced
• 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 1 large egg, lightly beaten

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible. 
4. Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done. 

Tip: Allow the loaf to set for 10 or so minutes before slicing into it.

This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)