Hoppin’ John with Orange Grits, Greens, Ambrosia Salad and Fried Green Tomatoes

Hoppin’ John

INGREDIENTS:

• 3 cans black-eyed peas (15 oz)
• 1 ½ teaspoons salt
• 1 large onion, chopped small
• 1 tablespoon olive oil
• 2 tablespoons coconut milk
• 5 cups water
• 2 carrots, finely chopped
• 3 cloves garlic, minced
• 1 stalk celery, sliced ¼ inch thick
• 1 bay leaf
• 2 cups uncooked long-grain rice
• 2 teaspoons fresh thyme, chopped

TOOLS NEEDED:

• 1 large pot with lid
• 1 large spoon
• 1 set dry and liquid measuring cups
• 1 set measuring spoons
• 1 knife
• 1 can opener
• 1 cutting board

PREPARATION:

1.      Dice onions, carrots and garlic. Slice one stalk of celery in ¼ inch thick slices.

2.      In a large pot, sauté onions, carrots, garlic and celery in oil for 5 minutes over a low heat, until celery is cooked but firm.

3.      Add water, salt, bay leaf and chopped thyme and bring to a boil.

4.      Add rice, drained and rinsed black-eyed peas and coconut milk and simmer for 25 minutes more, or until the rice is tender.

Orange Grits

INGREDIENTS:

• 4 cups water
• 2 cup orange juice
• 1 teaspoon grated orange peel
• ½ teaspoon salt
• ¼ cup packed brown sugar
• 1 1/3 cup uncooked quick-cooking grits

TOOLS NEEDED:

• 1 set of liquid measuring cups
• 1 set of dry measuring cups
• 1 large spoon
• 1 set of measuring spoons
• 1 box grater
• 1 medium sauce pan

PREPARATION:

1.   In medium-size saucepan, over medium heat, bring water and orange juice to boil.

2.      Grate 1 teaspoon of orange peel.

3.      Slowly stir in grits, orange peel, and salt. Reduce heat; simmer, stirring occasionally, 3 to 4 minutes or until thickened.

4.      Pour into serving dishes; sprinkle with brown sugar. Let stand until sugar melts, about 2 minutes.

5.      Serve

Greens

INGREDIENTS:

• 1 bunch of greens
• flavored vinegar

TOOLS NEEDED:

• 1 stock pot
• 1 serving bowl
• 1 set of tongs
• 1 colander

PREPARATION:

1.      Wash the greens thoroughly using the colander to drain.

2.      Remove stems and place greens in stock pot.

3.      In stock pot over low heat, steam the greens until wilted, using only  the water left on them from washing.

4.      Serve with tongs, add a splash of flavored vinegar if preferred.

Ambrosia Salad

INGREDIENTS:

• 4 medium navel oranges
• 3 Tablespoons powdered sugar
• ¾ cup coconut

TOOLS NEEDED:

• 1 small mixing bowl
• 1 set of measuring spoons
• 1 set of dry measuring cups
• 1 wooden spoon
• 1 medium bowl
• 1 cutting board
• 1  knife

PREPARATION:

1.      Peel oranges over small bowl and separate each segment. Save any juice caught in the bowl.

2.      Cut segments into pieces.

3.      Place orange segments into medium bowl. Toss gently with 3 tablespoons powdered sugar and I cup coconut. Drizzle extra orange juice in small bowl over mixture.

Fried Green Tomatoes

INGREDIENTS:

• 4 green tomatoes
• 1/2 cup white cornmeal
• 1/2 cup all-purpose flour
• 2 Tbsp. sesame seeds
• ½ tsp. salt
• ¼ tsp. onion salt
• pinch of pepper
• 1 egg
• 2 Tbsp. milk
• 4 Tbsp. cooking oil

TOOLS NEEDED:

• 1 small mixing bowl
• 1 set of measuring spoons
• 1 set of dry measuring cups
• 1 cutting board
• 1 chef’s knife
• 1 whisk
• 1 skillet
• 1 plate
• 1 metal spatula
• paper towel for draining tomatoes

PREPARATION:

1.  Slice tomatoes into ¼ inch thick slices. On a plate combine cornmeal, flour, sesame seeds, salt, onion salt, and pepper. In a small mixing bowl whisk egg and milk together. Dip tomato slices into egg mixture, then coat both sides of tomato slices with the cornmeal mixture.

2.  Do not begin cooking until approximately 5 minutes before eating.  In a large skillet heat 4 tablespoons cooking oil over medium heat. Fry tomato slices in a single layer about 2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.