2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 64
HEARTY VEGETABLE
HOPPIN’ JOHN
Makes 6 to 8 servings
2 tablespoons olive oil
1 (13-ounce) package smoked
turkey sausage, sliced into
¼-inch-thick rounds
1 cup chopped carrot
1 cup chopped green onion
1 cup chopped assorted bell
peppers
4 cloves garlic, minced
2 (15.5-ounce) cans black-eyed
peas, drained and rinsed
2 cups vegetable broth
2 teaspoons Cajun seasoning
2 cups hot cooked brown rice
Garnish: sliced green onion
- In a medium Dutch oven, heat oil
over medium-high heat. Add sausage;
cook, stirring occasionally, until
browned, 5 to 10 minutes. Using a
slotted spoon, transfer sausage to a
medium bowl. Reduce heat to medium. - Add carrot to pot; cook, stirring
occasionally, for 2 minutes. Add green
onion, bell peppers, and garlic; cook,
stirring occasionally, until vegetables
are softened, about 3 minutes. Stir in
peas, broth, and Cajun seasoning; bring
to a boil. Reduce heat to medium-low;
cover and simmer, stirring occasionally,
for 15 minutes. Return sausage to pot,
and stir in rice. Garnish with green
onion, if desired.
CLASSIC HOECAKES
Makes about 40
1 cup self-rising fl our
1 cup self-rising yellow cornmeal
1 tablespoon sugar
¾ cup low-fat buttermilk, room
temperature
1⁄3 cup plus 1 tablespoon water,
room temperature
¼ cup vegetable oil, plus more for
frying
2 large eggs, room temperature
- In a large bowl, whisk together fl our,
cornmeal, and sugar. Make a well in
center of mixture; whisk in buttermilk,
⅓ cup plus 1 tablespoon water, oil, and
eggs until well combined. - In a 12-inch cast-iron skillet, pour
enough oil to coat bottom of skillet;
heat over medium heat.
3. Using a 1-tablespoon spring-
loaded scoop, drop batter into hot oil,
spreading into a 2½-inch-wide circle;
cook until golden brown and crisp,
about 1 minute per side. Using a slotted
spatula, transfer to a wire rack. Add
more oil to skillet as needed; repeat
with remaining batter. Serve warm.