I thought of this recipe since the new year is coming up. Since, in many cultures, it is a tradition to eat black eyed peas on new year’s day for good luck, it is only fitting that we close foodydoody for 2012 with a black eyed pea recipe.
A friend had pointed me to the Well’s Vegetarian Thanksgiving recipes recently. For those of you not familiar with Well, it is part of the Health section of NY Times that goes vegetarian every fall and publishes recipes. You can see the 2012 recipes here. While most looked interesting, considering I had a full cauliflower and black eyed peas (which I had frozen in the summer) I was especially intrigued by the Southern Skillet Black Eyed Peas with Biscuits (click here for recipe). Like many Southern US dishes, it had sweet and savory flavors. Not sure what it is but there seems to be a Southern tendency to put brown sugar or maple syrup in everything. Certain Western Indian states (Gujarat and Maharashtra) have a similar tendency too. Hmmm, maybe there is a cross border cultural research topic here.
But I digress. It turned out well. I used a different biscuit recipe and since it was the holiday season my kids and I used cookie cutters to have biscuits shaped, among other things like snowmen and christmas trees.
The links to both recipes are below. Enjoy, be safe and have a happy and prosperous new year!