New Year's Day Dinner

Happy New Year Everyone!

I so look forward to January 1st each year. It is a time to be thankful for all that we have had in the past and a time of regeneration and hope for the future. I am a traditional southern gal who cooks the same way.

Legend has it that we have the black-eyed peas, collards or cabbage and cornbread on this day because as the Union troops came through and ravaged the South, those were the only food left. Seems the black-eyed peas were considered "fodder" as was the dried corn. They took with them any livestock for the Union soldiers. They had no idea that the collards could be eaten.

Thus the tradition was born. Out of ignorance, these foods were thought to be feed for livestock. Southerners considered these foods to be a blessing in disguise. Apparently the ham was a European tradition chosen because the animal roots forward looking for it's food instead of scratching backward as does a chicken or turkey.

I too love these foods and included two of my favorite recipes which I serve on New Year's Day.


HOPPIN’ JOHN (quick version)

1 medium onion, chopped
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 Tbsp vegetable oil (keeps butter from burning)
2 Tbsp salted butter
2 cans (15.8 oz) Black-eyed Peas
1 Tbsp Pace Picante sauce
1 bay leaf
3 cups cooked white long-grain rice

Cook rice as usual but substitute liquid of one-can black-eyed peas (approx. ½ cup) for equal amount of water as flavoring. (i.e. Bring to boil 2 ½ cups water plus ½ cup black-eyed peas juice; pour in 1-½ cups uncooked rice to make 3 cups cooked rice. Bring to a boil then turn down heat; simmer 20 minutes until liquid is absorbed and rice is tender.

In a large Dutch oven, sauté’ onion & peppers in oil and melted butter for approximately 4 minutes or until tender but not brown. Drain Black-eyed peas, reserving liquid. Add peas, Picante and ½ cup reserved liquid to onion-pepper mixture. Add bay leaf and simmer for 15 minutes. Salt & pepper to taste. Remove bay leaf.

Gently fold in cooked rice with black-eyed peas mixture.

Serve as a side dish with ham and sweet potatoes backed in jackets. You can also serve with Whole Cranberry Relish as a garnish.



CABBAGE WEDGES with CARROTS

1 large cabbage cut in wedges
4 large carrots, peeled; cut in ¼” diagonal slices
1 medium onion, finely sliced
1 can chicken broth
1-½ cups water
¼ tsp peppercorns
2 bay leaves
Pinch of salt

Remove any damaged leaves from cabbage. When slicing cabbage, leave the heart in tact; only trim off the stem where it was cut from plant. Slice lengthwise (so each wedge has a piece of the heart to hold it together) into 8 wedges.

In a large Dutch oven, add chicken broth, water, onion, carrots, peppercorns and bay leaves to boil. Cook until carrots are tender. Turn down heat just a bit and add cabbage wedges. Cover & cook about 6-8 minutes only until heart is fork tender. Cabbage should not be “transparent” but “just cooked” or “al dente.” Remove vegetables from broth and serve.

Save the broth for making soup.