We hope everyone had a great holiday season and we wish you well for 2016. Yesterday we continued our tradition of having black-eyed peas and greens on New Year’s Day. This year we had some friends over for New Year’s dinner so we made a lot of food. It was two years ago when we first made the Black-Eyed Pea and Collard tacos from Isa Does It, and again they were a great twist on our New Year’s Day tradition. We also made a variation of the Happy New Year Chili from Robin Robertson’s Fresh From the Vegan Slow Cooker. In addition to the black-eyed peas called for in the recipe we also added of collards and corn, so this chili was the embodiment of the phrase “peas for pennies, greens for dollars, and corn for gold”.
One fun idea we have for 2016 is to make at least one recipe from a different cookbook every week all year. Since there will likely be times we don’t keep up with this goal we’re starting with two cookbooks here. Some weeks we may miss and other weeks we may do more than one but by the end of the year we hope to have posted about 52 cookbooks. Check out the 52 cookbooks tag to see how we’re progressing!
Happy New Year!
A while back I read this fascinating article titled “The Island Where People Forget to Die“. I’ve read other articles more recently about what have been dubbed the “Blue Zones” – places in the world where people live extraordinarily long lives. These places have a few things in common, one of which is that their residents tend to eat a mostly plant-based diet. When another article about the Blue Zones came out recently in the New York Times I was intrigued by the description of the Ikarian Stew, especially since we’ve been getting fennel from our CSA and I’m never quite sure what to do with it. I found the recipe easily on-line and made it for dinner last night. It was super simple and really delicious. And it was a great way to use some additional CSA veggies, like onions and tomatoes. I cooked this in the Instant Pot – 18 minutes on high pressure – and it came out perfect but the stove top method is simple as well. I have to admit, a half cup of olive oil seemed like a lot so I didn’t use that much but still it was great. We enjoyed ours over whole wheat penne and I’m sure we’ll be making it again!
I don’t consider myself a Southerner but I’ve lived in Virginia long enough that I eat black-eyed peas and greens on New Year’s Day. Last year was a nice twist on that tradition but this year was perhaps more straightforward. The black-eyed peas I cooked in our fancy schmancy new Instant Pot. They were cooked with onions, celery, carrots and garlic and seasoned with smoked paprika, cumin and oregano. I do like the pressure cooker because I put in dried black-eyed peas and they were done (a little over-done in fact) in 15 minutes of cooking time.
We didn’t do collard greens this year only because we had a big bunch of kale we needed to use up. That was simply cooked with garlic, salt, pepper and a little lemon juice. And we rounded out the meal with brown rice and cornbread. I just mentioned our go-to cornbread recipe and I experimented with this one a bit by using all whole spelt flour in place of the wheat flour (so it was wheat free though not necessarily gluten free since spelt has some gluten in it). It came out slightly more dense but still very good. We’ve been experimenting with using grains other than wheat and this was a nice change-up.
Happy New Year!
Though we’re not Southerners by heritage, we’ve been living in Virginia for 12 years and at some point during our time here we started honoring the tradition of eating black-eyed peas and greens on New Year’s Day. If you’re not up on Southern food traditions, the black-eyed peas represent good luck and the greens represent wealth in the new year. We broke from tradition this year though in how we prepared our peas & greens. We got ourselves a copy of Isa Does It for Christmas and as soon as I saw the recipe for Black-Eyed Pea & Collard Tacos, I figured that would be a great twist on our New Year’s Day tradition. The apple-avocado salsa is a great accompaniment and we may well make these our new tradition. Here’s to a healthy and prosperous 2014!