Southern tradition says that eating black eyed peas on New Year’s Day will bring you good luck for the year ahead. Granted, Zelda & Bramble Superlative Seasonings bring you luck, happiness, and good flavor every day of the year, but still! Black eyed peas are darn tasty and satisfying, and you can never have too much luck, especially when you have it over cornbread with savory greens on the side!
Z&B’s Creole & Soul Food Blend is a natural fit for black eyed peas, with lots of garlic, onion, herbs, allspice, paprika, and just the right touch of heat. Z&B Memphis Rub is also an excellent alternative!
Here is how we’ll be making our luck on January first; feel free to join in our celebration!
Creole Black Eyed Peas:
1 tablespoon olive oil
2 onions, diced
2 red bell peppers, diced
2 stalks celery, diced
1 tablespoon Z&B Creole & Soul Food Blend
4 cloves garlic, minced
6 bay leaves
2 cups black eyed peas (pick out rocks!)
8 cups unsalted vegetable stock
1 tablespoon sea salt, or to taste
a bit of ground black pepper
1. Warm the oil in a heavy-bottomed soup pot. Add the onion and sauté gently for 5 minutes.
2. Add the bell pepper, celery, Creole & Soul Food Blend, and garlic. Sauté for another 5 minutes.
3. Add the bay leaves, peas, and stock. Bring to a boil then lower the heat and simmer, covered, for about 40 minutes. Check for doneness and simmer longer if needed.
4. Add salt and black pepper to taste. Take pot off the stove and get a spoon!
Serve over cornbread (here’s our go-to recipe) with steamed or sautéed greens seasoned with a pinch of Z&B Quatre Epices or Umami Seasoning for maximum luck and deliciousness!
Here’s to a superlative 2019, full of good times, caring friends, and food that nourishes and delights inside and out! We at Z&B can’t thank you enough for your enthusiastic support throughout our first year, and are excited to share more food and flavors with you in the year to come!
Dreary December weather makes me want to eat nothing but soup every day! This week, I made a hearty mixed vegetable soup with chickpeas, using a mix of fresh vegetables and ones we froze or canned over the summer. The soup gets its complex and slightly spicy flavor from Z&B’s Chesapeake Blend, a bold mix of spices and herbs including paprika, celery seed, mustard seed, nutmeg, pepper, bay leaves, ginger, allspice, and more. The Chesapeake harmonizes particularly well with the tomato and chickpeas, creating a well-rounded soup. This recipe is super flexible; feel free to swap out the veggies I used for whatever you happen to have on hand! It’s a great way to use up leftovers!
Here’s how I made it:
I warmed the olive oil in a soup pot over medium heat, then sautéed the onions and garlic until they started to soften. I added the carrots, celery, butternut, and Z&B Chesapeake Blend, stirred well, and cooked for 5 to 10 minutes. I then added the stock, chickpeas, and tomato, and brought the soup to a boil. I let it simmer on low heat for another 10 minutes or so, until the vegetables were soft. I added the green beans and salt and cooked a few minutes more, until the beans were cooked. I stirred in the kale and took the pot off the heat.
This recipe serves 8. Serve with a crusty piece of bread for a simple, nourishing, and belly-warming lunch!
Until next time, folks, stay cozy!