New Years Day Essentials

For health and wealth you will need to cook and eat these Jan 1st.  Its a southern tradition!

SLOW COOKER BLACK EYED PEAS

Ingredients
1 1/2 lb dried black eyed peas, rinsed and soaked overnight
4 cups water
8 oz smoked lean ham steak
1 medium onion
2 cloves garlic minced
3 oz can green chilies
1 1/2 tsp chili powder
1 1/2 tsp pepper
1 tsp cumin

Instructions
1.Soak beans overnight in a large bowl with 6-8 cups of water. Drain the next morning
2.Add beans to the slow cooker
3.Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin
4.Stir gently to combine
5.Cook on high for 6 hours and check seasoning
6.Add in additional salt and other seasonings as necessary, keep cooking until ready to serve

Serves 8

Southern Collard Greens

It’s a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.

Ingredients

  1. 1  Pound of fresh Collard Greens, washed well and chopped.
  2. 1  Smoked Ham Hock (about 4oz) or fat back, hog jowl or thick cut bacon
  3. 1  Medium Onion, chopped
  4. 2  Cloves of Garlic, chopped
  5. 1  teaspoon of Black Pepper
  6. 1  Tablespoon of Salt
  7. 1  Tablespoon of Sugar
  8. 2  Tablespoon of Apple cider Vinegar
  9. 1  Tablespoon of Butter
  10. 3  Quarts of Water

Instructions

  1. Place 3 cups of water in a large pot and bring to a boil.
  2. Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
  3. Let Ham Hock simmer for about 30 minutes on medium heat.
  4. Wash the collard greens scrubbing each leaf under cool running water until clean.
  5. Fold each collard leaf in half, either in your hand or on your cutting board.
  6. Pull the leaf section away from the stem. Discard stems.
  7. Stack a couple of leaves together on your cutting board.
  8. Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
  9. Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
  10. Add leaves to the pot a little at a time, let them cook down a minute and then add more.
  11. Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
  12. Chop the onions and chop or mince the garlic cloves.
  13. In a small saucepan on medium low heat, add the butter and let it melt.
  14. Add the chopped onions and garlic to the butter and sauté until onions are translucent.
  15. Add the cooked onions and garlic to your stock pot with the collard leaves.
  16. Add salt, sugar, black pepper and Apple cider Vinegar in amounts listed. Stir well.
  17. Let simmer another 15 minutes or until the collards are as tender as you prefer.
  18. Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
  19. Chop the greens into smaller pieces but not to the point of being mushy.
  20. Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
  21. Return the chopped collard greens to the liquid and stir well.
  22. Keep warm until ready to serve.

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