Lucky Food in America
There is a Southern saying that dictates eating habits in the Southern United States' New Year's: "Eat poor on New Year's, eat fat the rest of the year." A traditional Southern New Year's meal includes ham, corn bread, black-eyed peas and collard greens. Both peas/beans and large leafy collard greens are considered especially lucky additions to the dinner table. Dried peas/beans are thought to bring wealth because they look like little coins, in addition to the fact that they swell when cooked -- a sure sign of prosperity. Collard greens are considered lucky because they are green, like greenbacks -- money!
Lucky New Year’s Black-Eyed Peas There is no better way to start the New Year than with a bowl full of luck. And, according to tradition, eating a bowl of Lucky New Year’s Black-Eyed Peas (Hoppin' John salad) on New Year's Day will bring you good luck for the coming year. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread."
Submitted by: LYNN BCP
Prep Time: 15 Minutes Cook Time: 55 Minutes
Ready In: 1 Hour 10 Minutes Yields: 8 servings
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper,
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed
peas with liquid (substitute Chick-peas)
1 (10 ounce) can diced
tomatoes and green chiles
1 (14.5 ounce) can diced
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
New Year's Day Recipe (simpler version)
Submitted by: Roxanna Parks
Prep Time: 15 Minutes Cook Time: 3 Hours
Ready In: 3 Hours 15 Minutes Yields: 16 servings
"See in the new year with a hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes and diced country ham. A real country ham is quite salty, but the flavor and seasoning is just right for this homey dish."
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole
Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
Submitted by: Brad
Yields: 6 servings
"Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor."
6 ounces salt pork
8 cups water
salt to taste
2 bunches collard greens
1/2 cup cider vinegar
4 teaspoons sugar (to offset the vinegar)
Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.
Submitted by: Nancy Pasqualone
Prep Time: 15 Minutes Cook Time: 40 Minutes
Ready In: 55 Minutes Yields: 8 servings
"Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal."
1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon shortening
Preheat oven to 450 degrees F (230 degrees C). Melt the shortening in one 9 inch round iron skillet in the heating oven.
Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well.
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
Bake at 450 degrees F (230 degrees C) for 30 to 40 minutes. Remove from oven when top of cornbread is brown and turn out on to a serving plate. Cut into wedges and serve immediately with butter.
How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot
Yield: About 3 to 4 cups 1x
1 cup dried chickpeas
2 cloves garlic, smashed
2 bay leaves
1/2 to 1 tablespoon kosher salt*
Soak the chickpeas with water overnight or for at least 8 hours. You want to cover the beans with about 2 inches of water. The chickpeas expand as it soaks, so be sure to use a large enough bowl for soaking. Before cooking the chickpeas, drain the water and rinse the beans.
STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches. Add the garlic, bay leaves, and salt. Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans.
SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water, garlic, bay leaves, and salt to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
INSTANT POT METHOD: Transfer the soaked beans, 4 cups of water, garlic, bay leaves, and salt to an Instant Pot. Set the Instant Pot to manual mode, and cook on high pressure for 12 to 20 minutes, depending on your preference. I liked mine at 12 minutes. Once the cooking time is up, let the pressure naturally release before opening the lid. If you are using unsoaked beans, you will need to cook the chickpeas for at least 35 to 40 minutes. Let the pressure release naturally.
The beans will keep in the refrigerator for 4 to 5 days. You can also freeze chickpeas for a few months.
Parmesan Roasted Sunchokes
Sunchokes (aka Jerusalem Artichokes) are easy to oven roast with Parmesan and garlic, making a delicious and healthy side dish in less than 30 minutes. Serve with the dip of your choice as an appetizer or alongside a burger!
Course: Side Dish, Vegetable
1 pound Sunchokes scrubbed and sliced into 1/3" chunks
2 tablespoons olive oil
3 cloves garlic finely minced
1/4 cup Parmesan cheese finely grated
Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice 1/3-inch thick.
Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and shake bowl until
Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on the outside and tender inside.
Roasted cauliflower and eggplant salad
A simple combination that makes a delicious side.
Prep Time5 mins
Cook Time20 mins
Total Time20 mins
Course: Side Dish
11 oz eggplant 310g aubergine
12 oz cauliflower 340g, florets only
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
For the dressing
4 tbsp parsley 10g, roughly chopped
2 tbsp tarragon 7g, roughly chopped, leaves only
1 tbsp lemon juice
2 tbsp olive oil
1/2 tsp Dijon mustard
Preheat the oven to 400F/200C.
Dice the eggplant into roughly 3/4in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible.
Roast the vegetables for approx 20 minutes until tender.
You can cool the vegetables and store in the refrigerator for a day or two. If using immediately, while they are roasting chop the herbs and blend with the lemon juice, oil and mustard. Pour over the roast vegetables and serve - warm, room temp and cold all work.
Warm Chickpea and Broccolini Salad with Tahini Dressing
Serves : 4
3 1/2 tablespoons lemon juice
3 tablespoons sesame tahini
1/2 teaspoon honey
2 tablespoon water
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
1 garlic clove, thinly sliced
3/4 pound broccolini, ends trimmed and cut into 2-inch lengths
1 15-ounce can chickpeas
1 tablespoon water
1 cup halved cherry tomatoes
2 tablespoons finely diced red onion
1/4 cup finely chopped cilantro
How to Make It
In a small bowl combine the lemon juice, tahini, honey, water, 2 tablespoons olive oil, and season with salt and pepper.
In a large skillet, heat 1 teaspoon of the oil until shimmering. Add the garlic to the pan and cook until softened and lightly browned, about 1 minute. Add the broccoli, chickpeas, and 1 tablespoon of water to the pan and season with salt. Cover and cook over medium heat until the broccoli is bright green and tender and the chickpeas are heated through, about 4 minutes. Remove from the heat and add the tomatoes, red onion, and dressing to the pan. Stir in the chopped cilantro and toss well to coat. Taste to adjust for seasoning, transfer to plates, and serve warm.
Stir-Fried Spiced Collards and Chickpeas
Tested size: 4 servings
1 1/2 pounds collard greens
3 tablespoons unsweetened dried coconut
3 tablespoons boiling water
1/2 teaspoon ground turmeric
1/2 teaspoon ancho chile powder
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 teaspoon cumin seed
1 teaspoon mustard seed
1/2 teaspoon crushed red pepper flakes
1-inch piece fresh ginger root, peeled and finely chopped
2 cloves garlic, finely chopped
14 ounces canned, no-salt-added chickpeas, drained and rinsed (may substitute cooked-from-scratch chickpeas, drained)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lime juice
Cut the collard leaves from the stems; discard the stems or save them for another use. Stack, roll and thinly slice the collard greens, then transfer them to a salad spinner; rinse and spin dry.
Combine the coconut and the boiling water in a small bowl; sprinkle in the turmeric and ancho chili powder and stir well.
Pour the oil into a large skillet or wok over medium heat. Once the oil shimmers, add the onion; cook until tender, about 5 minutes.
Add the cumin and mustard seeds, crushed red pepper flakes, ginger, garlic and chickpeas; cook until the spices become fragrant, the ginger and garlic are tender, and the chickpeas have warmed through, 2 or 3 minutes.
Add the shredded greens, salt and pepper; increase the heat to medium-high and cook, stirring vigorously, until the greens wilt but don’t lose their color, about 5 minutes. (If they stick to the pan, add a little water.)
Stir in the coconut mixture and lime juice. Taste, and add salt and pepper if needed.
Orange Upside-Down Cake
Makes 1 cake
For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
10-inch round cake pan
Make the caramel:
Preheat the oven to 350°F.
Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
Make the cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette
For the vinaigrette:
2 anchovy fillets (preferably salt packed), rinsed
1 small clove garlic
1/4 cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely
1/4 cup extra-virgin olive oil
1 Tbs. fresh orange juice
2 Tbs. red-wine vinegar; more to taste
1/2 tsp. finely chopped orange zest
Freshly ground black pepper
For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Make the vinaigrette:
With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Unless you’re using a large mortar, transfer the mixture to a medium bowl. Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red wine vinegar, if necessary.
Grill the eggplant:
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
Just before serving, whisk the vinaigrette again and spoon it over the grilled eggplant—you may not need it all—or serve on the side.
Citrus Collards with Raisins
1 1/2 lb. collard greens, tough stems trimmed
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
2/3 cup raisins
1/2 tsp. salt
1/3 cup freshly squeezed orange juice
1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.
2. Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.
3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.
ROASTED CAULIFLOWER + CHICKPEAS + MUSTARD DRESSING
Roasted cauliflower with dijon mustard dressing is an unexpected sensational combination of ingredients, this well rounded recipe is a must try!
Author: Julie | The Simple Veganista
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 minutes
Yield: Serves 3
1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
1 large head cauliflower, cut into florets
1 tablespoon olive oil
pinch of mineral salt
1 cup quinoa (I used tri-color)
1 3/4 cups water or vegetable broth
1/4 cup fresh Italian parsley, chopped
fresh cracked pepper, to serve
lemon wedges, to serve
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
juice from 1 lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons olive oil
Preheat oven to 400 degrees.
Roast: Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 35 – 40 minutes, stirring every 15 minutes or so.
Quinoa: In a medium pot, add quinoa, 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with a fork.
Dressing: In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.
Assemble: Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.
Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.
Serves 3 with leftover quinoa.
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container.
Orange Banana Smoothie
1 cup cold milk
2 oranges, peeled and segmented
1/4 cup sugar
1 pinch salt
1/2 (8 ounce) container vanilla fat-free yogurt
4 cubes ice
In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.
3-Ingredient Grilled Orange Margarita
4 navel oranges, halved
Kosher salt (optional)
1 lime, cut into 6 wheels
1 1/4 cups añejo tequila
6 tablespoons fresh lime juice (from about 2 limes)
Prepare a grill or grill pan for medium-high heat. Grill orange halves, cut side down, until well browned, 8–10 minutes. Let cool slightly, about 10 minutes. Juice oranges, then strain and discard pulp (you should have about 1 1/2 cups juice).
Pour salt onto a small plate, if using. Rub rim of an old-fashioned or rocks glass with lime wheel, then dip into salt.
Stir orange juice, tequila, lime juice, and 8 cups ice in a pitcher. Divide cocktails among glasses and garnish with lime wheels
Smoky Orange Hummus
Makes 2 cups
1-15 ounce can organic garbanzo beans
3 tablespoons raw sesame tahini
1/4 cup fresh orange juice
1 tablespoon filtered water
1/2 teaspoon grated orange zest
1/3 cup Blood orange olive oil or your favorite extra virgin olive oil
2 peeled, minced garlic cloves
1/2 teaspoon cumin powder
3/4 teaspoons unrefined sea salt
1/2 teaspoon smoked sweet paprika
Fresh ground black pepper to taste
Pour beans into a strainer and rinse thoroughly with water. Drain beans well and place in a food processor with S blade attachment or in a blender.
Add remaining ingredients to food processor or blender and blend until hummus is smooth and creamy. Stop processor or blender to scrape down sides if needed.
Taste hummus and add more seasoning if needed to taste. If hummus is too thick, add small amount of purified water 1 tablespoon at a time to get the right consistency.
Enjoy immediately, drizzled with olive oil, or place in covered container in the refrigerator for up to 1 week.
Roasted Jerusalem Artichokes and Braised Collards
SERVINGS: 4 SERVING(S)
6 strips thick-cut bacon, rough chopped and cooked (reserving bacon fat)
1 medium onion, diced
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ teaspoon ground nutmeg
3 cups apple cider
1 large bunch collard greens, de-spined and rough chopped (about 6 cups)
2 cups peeled, 1-inch cubed Jerusalem artichokes
2 tablespoons olive oil
4 teaspoons maple syrup (optional)
1. Heat reserved bacon fat in a large saucepan. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté about 10 minutes, or until translucent. Add nutmeg; sauté another 1 minute. Add apple cider, stir and scrape bottom of pan; add collard greens. Bring to a boil and reduce to simmer for 20 minutes.
2. Preheat oven to 425°.
3. Place Jerusalem artichokes, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 10 to 15 minutes, or until tender and golden; set aside.
4. Serve greens and cooking liquid in a soup bowl topped with roasted Jerusalem artichokes and crumbled cooked bacon. Drizzle with maple syrup if desired.
Yield: 4 Servings
Indian-Spiced Eggplant & Cauliflower Stew
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.
2 tablespoons curry powder, preferably hot Madras (see Note)
1 teaspoon garam masala, (see Tip)
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
¾ teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
½ cup water
1/2 cup nonfat plain yogurt, (optional)
Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.
Orange Spice Garbanzo Cake
1 (15 ounce) can garbanzo beans, drained
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves (optional)
3 eggs, beaten
1/2 cup sugar
2 teaspoons gluten-free baking powder
1 orange, zested and juiced
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.