Help! I Need Somebody, Help!....

Anyone remember that song?  Yep, it's the Beetles...and, yes, it was made into a movie that I have watched MANY times.  It was one of THREE movies that we had when my family and I lived in Kyrgyzstan (along with Mary Poppins and Who Framed Roger Rabbit).  As strange as the song and the movie are, The Beetles were onto something.  We all need help, in just about everything.  When it comes to reaching your goals, it helps to have someone, to hold you accountable.  For me, there are many different areas where I need to be held accountable and I use different people to do that ranging from friends to co-workers to my Sunday School class.  However, applicable to Eat. Live. Be. my accountability is basically from YOU!  Because I'm not cooking for other people, I don't have someone to say, "Hey, you didn't cook at all this week!" but I do have you.  There should be at least two meals posted here each month.  Watch me!  In orders to accomplish my goal of cooking a meal at least once every two weeks, I need recipes.  Well, I found a great recipe just before New Years on Tasty Kitchen for some black eyed peas.

 Though this is not heavy duty cooking, I did make the beans from "scratch," i.e., no canned or frozen peas.  It was really pretty easy and has been SO filling and satisfying.  The recipe originally called for using bacon but I didn't use it as I didn't want to buy bacon simple for this recipe...it would have added a different depth of flavor, to be sure.  I loved the addition of the bell pepper to this recipe and might would have added more.  Top this with a little salsa and serve with cabbage and cornbread, and you have a nice little New Years meal!

New Year's Black Eyed Peas adaped from Tasty Kitchen
olive oil
1/2 whole Large Onion, Cut Into Medium Dice
1/2 whole Large Bell Pepper, Cut Into Medium Dice
1/2 small bag Black Eyed Beans, Soaked In water Overnight And Drained, instructions are also on the bag
2 quarts Chicken Broth, Plus 1 To 2 Cups Water As Needed (I used chicken bullion cubes)
1 pinch Salt And Ground Black Pepper To Taste
salsa

Heat a large soup kettle over medium-high heat. Put a little olive oil in the pot.  Add onions and pepper; sauté until tender, about 5 minutes. Add peas and chicken broth or water and bullion. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour. When peas have fully softened, season generously with salt and pepper and stir in thyme. Continue to simmer to blend flavors, a couple of minutes longer. Serve with a dish of red onion and vinegar or pepper sauce or salsa alongside.  Enjoy!

Sarah Caron - www.sarahscucinabella.com
Cate O’Malley - http://www.sweetnicks.com/
Maris Callahan - http://www.ingoodtasteblog.net/
Chris Arpante - http://www.melecotte.com/
Faith - http://www.clickblogappetit.com/
Kristen - http://www.dineanddish.net/
Emily - http://andersonfamilycrew.blogspot.com/
Jenna - FireMom - http://stopdropandblog.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Casey - http://www.thestarnesfam.com/
Patsy - http://www.friendsfamilyandfood.blogspot.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
Allison from http://sweetflours.blogspot.com/
Jen from NJ Epicurean http://njepicurean.blogspot.com/
Leslie from http://www.thehungryhousewife.com/
Rivki Locker from Healthy Eating for Ordinary People http://www.healthyeatingforordinarypeople.com/
Claudia from Journey of an Italian Cook
Jennifer Schulz from lick-a-plate http://lick-a-plate.blogspot.com/