“Peas for pennies, greens for dollars, and cornbread for gold,” is a phrase embraced by many American families who hope for luck and prosperity in the New Year. According to a southern tradition dating back to the 1700’s, the New Year provides an opportunity to serve up wealth and good fortune.
If you want more green (money, that is) in 2017 tradition states that eating green food will grant you monetary gain. Common choices are collard, turnip, and mustard greens. Black-eyed peas are said to grant wealth because their small size resembles coins. Cornbread is often served along with these dishes as a symbol of gold.
The recipes below offer fresh new ways to prepare delicious New Year’s dishes.
Pork and Sausage Jambalaya With Black-Eyed Peas
This jambalaya is a fabulous one-pot meal with amazing flavor. Use spicy Andouille sausage or a milder smoked sausage in this great-tasting dish. This satisfying southern staple would be perfect for a New Year’s Day meal. Just add cabbage or slaw and some hot baked cornbread.
INGREDIENTS:
8 ounces smoked sausage or andouille, sliced 1/4-inch thick
1 pound lean pork chunks, cut into 1-inch cubes
1 teaspoon Cajun seasoning
1/4 cup oil
1 1/2 cups chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup low sodium chicken broth or stock
1 cup water or more low sodium broth or stock
1/4 cup butter
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cayenne pepper (if using spicy sausage, add cayenne to taste)
1 cup uncooked long-grain white rice
1 (15 to 16 ounce) can black-eyed peas, drained
1/4 cup chopped parsley
1/4 cup sliced green onion tops
DIRECTIONS:
In a heavy 4-quart kettle or Dutch oven, brown sausage and pork in hot oil. Season with the Cajun seasoning.
Add onion, bell pepper and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat.
Add water, chicken broth, butter, salt, to taste, and the black pepper and cayenne. Bring mixture to a boil.
Add rice and black-eyed peas, stirring to blend.
Cover and cook 25 to 30 minutes or until rice is cooked.
If you use brown rice, allow 40 to 45 minutes cooking time.
Add parsley and sliced onion tops the last 5 minutes.
Recipe from southernfood.about.com
Cornbread Waffles with Chili & Fixins’
You can make up a pan of cornbread or cornbread muffins, or you can have a little fun with your mix and make these! It’s so incredibly simple, but so stinkin’ good!
INGREDIENTS:
2 packs Martha White Mexican Style Cornbread Mix
1 1/3 cups milk
2 Eggland’s Best eggs
2 cans chili
Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese
DIRECTIONS:
Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.) Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Once your waffle iron is heated, spray with nonstick spray. I like the kind with flour in it. Pour one cup of cornbread mix onto waffle iron. After it is finished cooking, have everyone top their own waffles with what they like. Chili and lettuce, sour cream, shredded cheese and diced tomatoes. This recipe makes 4 large Belgian Waffles.
Recipe from thecountrycook.net
Collard Greens with Ham and Smoked Hock Recipe
You can use any combination of smoked meats including ham, ham hock or bacon. You can find large bunches of collards or use a bag of pre-chopped greens.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste
Directions:
Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.
In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.
Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.
Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don’t be shy with the salt – remember, this recipe serves eight!
Recipe from steamykitchen.com
