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!
It’s been a busy summer so far, what with the older kid out of school and the younger kid still not sleeping through the night. We’ve been cooking a lot, and really enjoying the bounty of our CSA. We’ve not posting here much but this will remedy that situation, at least temporarily. Tonight we had a slew of potatoes from the CSA that we needed to use up, as well as celery, onions and carrots. We thought about a pot pie but turning the oven on in the summer is not always what we want to do so this stovetop stew from Isa Does It was perfect. We mostly followed the recipe (though we used chickpeas instead of white beans) but you could really use whatever you have on hand and make whatever stew you like – the fun part is the dumplings. These have 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon finely chopped rosemary (we used fresh rosemary), 3/4 cup almond milk and 2 tablespoons olive oil. Mix all that stuff together then plop spoonfuls on top of your stew and cover and simmer for another 15 minutes or so. A fabulous one pot meal!
Behold! The Kale Salad that got our 6-year old to utter the words every parent longs to hear, “More kale please”. This was slightly modified from the recipe in Isa Does It. Mainly we added sweet potatoes and chickpeas instead of butternut squash and lentils. We’ll be making this one again very soon.
A quick post to let you know we’re still here. And that we’ve really been enjoying cooking from Isa Does It. Many nights we’re just whipping up something quick without taking the time to look in a cookbook but when we do decide to cook from a recipe (or at least find one to use as a guide) this has been our go-to book. Tonight we had a red cabbage we needed to use and Isa’s Omaha Yakisoba recipe was a great way to use that cabbage. Alas, we didn’t have udon noodles but it was quite tasty with the whole wheat linguine we did have.
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!