A good daughter of Texas, I wanted to serve black-eyed peas for luck in the new year. I modified this Texas Caviar recipe (no cilantro or serrano chiles!) and served it cold on the side. I suspect it would be tasty warm, too. Here's the full meal, complete with steamed broccoli and a dollop of fat-free plain yogurt. Delish!
On New Year's Day--which doubled as Christmas with DH's parents--I prepared coq au vin* over noodles, rosemary roasted brussels sprouts, and green salad. I used canned mushrooms and jarred baby French onions, but I added the carrots late in the cooking so they were still firm when I put it on the table. This hearty meal was finished off with MIL's blackberry pie. Happy eating in 2014!
* My mother sometimes made coq au vin, and she pronounced it "cohk ah vahn" (pardon my haphazard spelling). Out of curiosity, I asked the interwebs, and some food snobs over at the Village Voice who insist on saying "boo-fay" for buffet assert it should be "co-ooh-vin." But Miriam Webster agrees with my mother, so I'm going to continue pronouncing it the way she taught me.