You Name It for new Year’s! Greens, Rings, Pork, and Black-Eyed Peas!

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On New Year’s Day, superstitious people, and even those that aren’t don’t take a chance; will prepare their good luck recipes in hopes of bringing about a prosperous new year!!

For centuries, people have dined on certain foods thought to bring good fortune in terms of riches, love, and good health for the New Year ahead.

Greens – Kale, collards, and cabbage consumed on New Year’s Day represent money. Who doesn’t want to make a little extra money in the New Year!!

Rings – Seek out ring-shaped food for breakfast. Consider bagels or doughnuts for breakfast (that’s not hard!), which represent not only carby deliciousness, but also the year coming full circle.

Pork – This one is easy in the South, many consider pork to be the luckiest of all foods to eat on New Year’s Day. Why? Pigs are rotund, which represents prosperity. They also “root forward” with their noses, which is supposed to symbolize progress. You can choose to eat your lucky pig any which way, including ham, sausage, ham hocks, bacon, pancetta, etc.

Black-Eyed Peas – Peas and other beans are symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind.

Happy New Year, and don’t take the chance start out right with some of these recipes sure to bring you good luck!!

 

New Years Good Luck Soup

1 12 lbs. ground sausage

1 large onion, chopped or 1 cup chopped onion

2 garlic cloves, minced

3 (15 ounce) cans black-eyed peas, rinsed and drained

2 -3 cups cabbage, chopped

2 cups water

2 (14 1/2 ounce) cans stewed tomatoes

1 (10 ounce) can Rotel Tomatoes

1 tablespoon beef bouillon granules

1 tablespoon molasses (you could substitute brown sugar) or 1 tablespoon honey (you could substitute brown sugar)

1 teaspoon Worcestershire sauce

12 teaspoon salt

14 teaspoon black pepper

14 teaspoon ground cumin

In a large stockpot or Dutch oven, brown sausage along with onion and garlic. When the sausage browned add all of the other ingredients and mix well. Bring up to a boil. Reduce heat to simmer and cook for 45 minutes to an hour.

If you want to do this in your slow cooker. Brown the sausage with the onion and garlic first in a skillet. When browned place the meat with the other ingredients in a 5 – 6 quart slow cooker and cook on low 6-8 hours or on high for 3-4 hours.

Serve with your favorite cornbread. Letting this soup sit a day or 2 will meld the flavors even more.

Crunchy Cabbage Salad Recipe

2 packages ramen noodle soup mix
½ c. sunflower seeds, untoasted
½ c. pumpkin seeds, untoasted
3 T. sliced or slivered almonds, untoasted
1 T sesame seeds, untoasted
½ c. sugar
2 T. olive oil
¼ c. cider vinegar
2 T. soy sauce
2 T. sesame oil
½ head of cabbage, shredded (or 1 bok choy, chopped)
5-6 green onions, chopped

Remove and discard flavor packets from soup mixes; crumble noodles. Combine noodles, sunflower seeds,
pumpkin seeds, almonds, and sesame seeds; spread on a baking sheet and bake at 350 degrees for 6-8
minutes or until golden brown. Set aside to cool. Bring sugar and next 3 ingredients to a boil in saucepan
over medium heat. Remove from heat; cool; add sesame oil.

Combine cabbage and green onion in a large bowl; drizzle with sugar mixture; add ramen noodle mixture, tossing well. Serve immediately.

Sausage and Kale Soup

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1/4 teaspoon crushed red-pepper flakes

5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 bunch kale (12 ounces), stemmed and shredded

12 ounces smoked chicken sausage, cut into 1/2-inch half moons

In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

BA’s Best Apple Cider Doughnuts

(This one is only for the adventurous)

2 3″ cinnamon sticks

3 cups apple cider

½ cup apple butter

½ cup buttermilk

2 teaspoons vanilla extract

1 tablespoon plus 2 teaspoons baking powder

1 teaspoon kosher salt

¼ teaspoon baking soda

¼ teaspoon freshly grated nutmeg

1 tablespoon plus 1 teaspoon ground cinnamon, divided

3½ cups all-purpose flour, plus more for dusting

6 tablespoons (¾ stick) unsalted butter, room temperature

¼ cup (packed) light brown sugar

1¼ cups granulated sugar

2 large eggs

Vegetable oil (for frying; about 4 cups)

Special Equipment

A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

Whisk baking powder, salt, baking soda, nutmeg, 1 tsp. cinnamon, and 3½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Reduce speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).

Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾” thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.

Working on baking sheet, punch out as many rounds as you can with 3¼” cutter, then use 1¼” cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3″. Heat over medium-high until thermometer registers 350°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.

 

Do Ahead: Dough can be made 1 day ahead; cover and chill. Yields:  18

Spinach and Cheese Puff

Butter, for baking dish

3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 1/2 cups half-and-half

3 large eggs, lightly beaten

1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)

Coarse salt and ground pepper

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.

In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Chili-Roasted Black Eyed Peas

2 (15.8-oz.) cans black-eyed peas, rinsed and drained

3 tablespoons olive oil

1 1/2 teaspoons chili powder

1 teaspoon pepper

3/4 teaspoon ground cumin

1/2 teaspoon salt

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Pulled Pork Pot Pie

1 package frozen chopped collard greens

1 box corn-muffin mix*

1 container refrigerated barbecue sauce with shredded pork

1 can black-eyed peas, rinsed and drained

Preheat oven to 400 degrees F.

Remove frozen collard greens from package. In small microwave-safe bowl, heat collard greens in microwave oven on High 2 to 3 minutes or just until greens are mostly thawed but still cool enough to handle. Squeeze greens to remove excess water.

Prepare corn-muffin mix as label directs for corn bread, but do not bake.

Spread sauce with pork in bottom of 1 1/2-quart glass or ceramic baking dish. Top with black-eyed peas and collard greens. Spoon batter evenly over greens. Bake 30 to 35 minutes or until filling is hot and top is well browned.