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Ring in the New Year Healthy Recipes

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.

Collard Greens

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.

Cornbread I

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 egg

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.

How to Grow your Own Chickpeas at Home - Step by Step Guide

Meal #1


Parmesan Roasted Sunchokes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

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

Cuisine: American

Servings: 4


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

Servings: 4

Calories: 201kcal


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

Step 1

In a small bowl combine the lemon juice, tahini, honey, water, 2 tablespoons olive oil, and season with salt and pepper.

Step 2

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.

Main Dish

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

Water (optional)

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