Tuesday, January 6, 2015

Slow Cooker Black Eyed Peas {#dairyfree} & Cross Country Skiing at Teacup {#MtHood #Oregon}

Happy New Year, friends!  Does it still count?  Did you have a good start into the New Year?  We certainly did - all chill just the four of us having Raclette, sparkling apple juice for the ladies and other sparkling for the adult units,  an eating break of firecrackers with friends, more Raclette, plus dessert…So who it to midnight?  Well, ahm it is time yet once again to show my true colors friends.  I have not made it to midnight in ions.  Yes,  I kid you not…it just has not happened I fall asleep.  So again all of us were soundly asleep by 10:30pm and woke up in 2015.  But hey,  it was already 2015 in Europe and on the east coast so technically we made it :)

New Years Day was spent lazily around the house but on the third day of 2015 we finally moved.  Yes,  the girls started their Cross Country Ski Lessons at Teacup Nordic up on Mt. Hood with perfect snow and weather.  Yay -  finally a full winter skiing season is ahead of us; let's just say that the entire family is excited.  The girls love their class, and the adults get to spend time on skis outdoors as well.  Winters past I have always regretted not spending enough time in the snow, especially since it is so close…right?!  We can be up at Teacup in a little over an hour so yes,  we have to take advantage of it. Can you tell that I am excited about this?  And I am even more, as in much more excited, that both girls love to cross country ski including our not so excited hiker, MiaRose :) her favorite part is - can you guess it - is my least favorite part and that is going downhill on the trails…

Now what does any of this have to do with Black Eyed Peas aka Hopping John?  It is a New Year and usually we eat Hopping John on New Years Day but it did not happen this year.  So on Saturday in the morning before we headed up to Mt. Hood at 8 am I threw (almost) everything into the slow cooker anticipating a hot meal on our return from the mountain…let's say I was a little nervous but by the time we arrived back home dinner was almost ready plus the house smelled absolutely delicious.  Yay!!! - We put on the rice and ate within the hour...

Slow Cooker Black Eyed Peas
  • 2 C Black Eyed Peas, soaked over night
  • 5-6 C water 
  • 1  medium sized ham hock
  • 1 Tb Olive Oil
  • 1 medium onion, chopped
  • 2 medium carrots, cleaned and chopped
  • 1 red pepper, chopped  
  • 1 green pepper, chopped
  • 2 tsp paprika
  • 1 Bayleaf
  • Salt, pepper, optional -> cayenne, hot sauce to taste
  1. Place drained, soaked black eyed peas in your slow cooker
  2. Place ham hock on top of the black eyed peas - press down
  3. Heat up olive oil in a sauté pan and quickly sauté the vegetables together with paprika until onions turn translucent.
  4. Pour vegetables over the black eyed peas and mix under them
  5. Place bay leaf on top
  6. Pour water over the black eyed peas until they are completely covered {the ham hock will still stick out}
  7. Cover.  Cook on low heat for 6 hours and have fun
  8. Upon your return, remove ham hock from black eyed peas and add salt, pepper and/or optional flavors to taste.
  9. Serve on a bed of rice.


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