Southwestern Black-Eyed Pea Salad
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
1- 2 fresh medium jalapenos, stemmed, seeded and minced
1/2 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
4 tablespoons olive oil (not extra virgin)
2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano (1 tablespoon fresh oregano)
1 teaspoons ground cumin
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Combine sauerkraut, apple, onion, brown sugar and maple syrup. Set aside.
Lucky Pork and Sauerkraut Dinner
1 32 oz. Pkg or jar of sauerkraut, undrained
1 medium apple, cored and sliced into thin wedges
1/4 cup minced onion
2 TB brown sugar
2 TB maple syrup
1 (2-3 lb) boneless pork roast
1/2 tsp. Salt
1/2 tsp. Pepper
2 TB butter
Heat oven 350. Combine sauerkraut, apple, onion, brown sugar and maple syrup. Set aside.
Salt and pepper pork roast. Melt butter in oven-safe pot with a top. Sear pork over medium heat.
Add sauerkraut mixture. Bake 1 1/2-2 hours until 160* internally.