Ringing in the New Year!

Happy New Year!  Ever since I moved to KY and learned about traditional New Year’s foods, my superstitious self can’t bear to let a New Year’s Day go by without black-eyed peas and greens.  It’s all about luck, prosperity, and moving forward.  Pork and cornbread are also on the list, so this meal will cover your bases while being delicious, hearty, and humble–a perfect way to start 2013!

Hoppin’ John

Canned black-eyed peas make this a speedy one-pot wonder that will use up leftover ham bits that you might have from the holidays.  Or if you’ve got some extra time, soak dry beans and use the ham bone for a nice, leisurely simmer.  Traditional Hoppin’ John is served over white rice, but I prefer it with Johnnycakes or cornbread.

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2 cans black eyed peas, rinsed and drained
• 1 28-oz can diced tomatoes
• 2 cups diced city ham (we used Christmas leftovers, but smoked sausage can also be substituted)
• 2 tsp Cajun seasoning
• 1 tsp paprika
• Salt and pepper, to taste
• Green onions, for garnishing

Heat the olive oil in a large pot and sauté the diced onion, bell pepper, and celery until translucent and soft, about 5 minutes.  Add in the garlic, black eyed peas, tomatoes, and ham and bring to a simmer for about 10 minutes.  Stir in the Cajun seasoning and paprika, adding additional seasoning and salt and pepper as needed.  Top with sliced green onions.

Sauteed Kale with Golden Raisins

Turnip or collard greens are the tradition for New Year’s (evidently their green leaves represent money) and I see nothing wrong with substituting kale or Swiss chard, as I prefer their flavor and texture.  This is a recipe I’ll be carrying into the new year quite often, as it’s super simple, healthy, and I’ve resolved to eat more leafy green vegetables!

• 1 tbsp olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• ½ tsp crushed red pepper
• 1 bunch kale, washed and cut into 1 inch ribbons
• Salt and pepper, to taste
• ½ cup golden raisins
• 2 tbsp balsamic vinegar

Heat the olive oil over medium heat and gently brown the sliced onion.  Add the garlic and sauté for just a minute, then add in the kale and cook until wilted.  Season well with salt and pepper, then add the golden raisins and balsamic vinegar.

Johnnycakes

Johnnycakes are the perfect solution when you want something cornbread-y in a pinch or if you’re cooking for two.  When it’s just me and Michael, it’s nice to whip up a half batch of these and have them on the table within 10 minutes, rather than waiting for a full pan of cornbread to bake.

• ¾ cup flour
• ¾ cup cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• 1 ¼ cups buttermilk
• 2 eggs
• 3 tbsp butter, melted
• Vegetable oil, for frying

In a medium bowl, whisk together the flour, cornmeal, sugar, and baking powder.  In a small bowl or glass measuring cup, whisk the buttermilk and eggs.  Add the liquid ingredients to the dry ingredients and stir to form a batter.  Add the melted butter last, stirring to incorporate.  Grease a cast iron skillet or nonstick griddle pan with vegetable oil and portion the batter by ¼ cupfuls to form pancakes that are about 4 inches wide.  Cook until nicely browned on the underside and bubbly on top, then flip and continue cooking for 1-2 additional minutes.  Serve alongside Hoppin’ John with accompaniments of your choice, such as butter, maple syrup, jam, or sorghum.