World Cuisines: Hoppin' John (Southern USA)

Ingredients:

- 1 pound boneless pork chops, cut into 1/2 inch pieces
- 1 tbsp canola oil
- 1 tsp salt
- pinch of black pepper to taste
- 1 medium onion, chopped 
- 2 tbsp tomato paste
- 1 cup brown rice
- 200 g chopped kale leaves
- 4 garlic cloves, crushed
- 2 tbsp cider vinegar (we added 1 tbsp of white wine and 1 tbsp of lemon juice due to lack of vinegar in our kitchen today)
- 1 can of chicken broth - around 2 cups (or you can make your own)
- 1/2 tsp paprika
- 2 cups of black-eyed peas (follow the cooking instructions on the bag or use 1 can of beans). We used dried beans, soaked them for several hours in water and eventually boiled them for 45 minutes with 1/2 tsp of salt. Add additional water if the peas are not covered.
- a pinch of red crushed pepper (optional)
- tabasco sauce 

Preparation:

If you decide for dry black-eyed peas, prepare them in the morning or at least several hours before cooking. 
- Heat 1/2 tbsp oil in a skillet over medium heat. Add the pork, sprinkle with 1/2 tsp of salt and a pinch of black pepper, stir until cooked through, around 6 minutes. Set aside. 
- Add 1/2 tbsp oil into a large pan, heat over medium heat. Add onion, tomato paste and rice, stir and fry for 4 minutes. 
- Add kale and garlic and cook until kale starts to wilt, for 2-4 minutes, stirring often. 
- Stir in broth, vinegar, paprika and 1/2 tsp salt. 
- Add the pork with remaining juices.
- Bring to a boil. Reduce the heat and cover. Cook for another 20 - 30 minutes, stirring occasionally, until the rice is cooked. Add extra water (1/2 - 1 cup) if necessary. 

Makes around 4-6 servings. 

We enjoyed it today with freshly-made cumin-lime vinaigrette coleslaw (posting next!). For extra heat and flavor, use tabasco sauce over your Hoppin' John. By the way, John used to eat a version of this when he was younger but didn't call it Hoppin' John. He had sauerkraut with sausage and black-eyed peas on the side every New Year's. He had to count his peas. Each one was a day of good luck for the New Year. 
Hoppin' John is a southern American dish, originally from South Carolina. 

Enjoy!

:)

Our Recipes: Wild Rice Salad

Ingredients:
- 2 cups cooked wild rice
- 1/2 cup cooked white basmati rice (optional)
- 2 cups shelled cooked edamame
- 3 medium carrots, peeled and diced
- 1/2 cup blanched slivered almonds (almond flakes-optional)
- 5 medium scallions thinly sliced (only the white and light green parts)
- 1/2 cup dried cranberries
- 1 Tbsp vegetable oil
- 1 Tbsp olive oil
- 2 Tbsp sesame oil
- 1/4 cup rice vinegar
- 2 tsp honey
- pinch of salt and pepper

Preparation:
- Cook the wild and white rice separately. Let it cool.
- Cook and shell edamame.
- On a medium heat warm up the vegetable oil in a frying pan and toast until golden brown for around 6 minutes. Stir often. Careful because it is easy to burn it.
- Once the rice is cooled down, transfer it to a large bowl.
- Add almonds, edamame, scallions, carrots, cranberries, pinch of salt and black pepper and mix.
- Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar and honey together.
- Dress the salad and toss to combine.
- Chill in the fridge before serving.