Celebrating the New Year: Hoppin' John and a super smoothie

Happy New Year!  I had just gotten used to dating my checks 2014, and here we go again:)  Wishing you all a happy, healthy New Year with delicious food, long walks, and the good company of friends and family.  

Celebrated this morning with the traditional Hoppin' John, but this time I picked out all the Ro-tel chiles and tomatoes I had blithely added last night, after waking up in the middle of the night with that acidity garlic and hot, spicy foods seem to trigger.  I always forget. I always say I'll remember, and then promptly forget until it's too late.  I am very grateful for alka seltzer!

I also made one of my warm, green smoothies, perfect on this chilly morning in New Hampshire, before I had coffee, can you believe it?  Trying to cut back on coffee may not be as difficult as I thought it would be, if I stick with the smoothies.  Did you make any resolutions?  I would love to hear yours!

Warm Green New Year Smoothie:

2 scallions (green onions) chopped
about 3 tablespoons thinly sliced, peeled acorn squash
2 big leaves of kale, torn  (I trimmed off the thick stems and discarded)
pinch of hot pepper flakes
2 cups chicken, vegetable, or beef broth
2 sliced mushrooms
1/2 cup chopped arugula
1/2 teaspoon butter or olive oil

Simmer all the above in a saucepan until the vegetables are soft.  Remove to a blender and puree, adding more water if it's too thick.

Wishing you the best year ever in this Year of the Sheep!

Lucky New Year's Day with Hoppin' John

Are you ready?  Really ready?  Because here comes a brand New Year!  And who couldn't use a little luck in the New Year?   Which is one reason I rustled up some Hoppin' John black eyed peas and rice to ensure the year gets off to a grand start.

This year it was simple - just jasmine rice, simmered black-eyed peas from scratch (the canned ones tend to be mushy, even if you can find them), and a little herbed-up Rotel diced tomatoes with green chiles - from a can.  That's the best I could do as I get over a little stomach bug picked up during Christmas festivities.   

Whatever you do, don't forget the handful of chopped parsley - that's the green that signifies money in this traditional Southern New Year's dish.  If all you've got are scallions, that's just fine, as long as it's fresh and green.

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To make:

Cook up the rice:  I used 1 cup jasmine rice to 2 cups water and a tablespoon of butter.  Cook covered over medium heat for 20 minutes.  Uncover, fluff with a fork, and set aside.

For the beans:

Soak 1 cup black-eyed peas for about an hour or so. Drain the water out and add fresh water to cover the beans, plus an inch.  Simmer with a bay leaf until soft - I was surprised by how quickly they softened, so keep an eye on them.

Drain the peas, and mix in a small can of Ro-tel diced tomatoes with green chilies, some oregano, thyme, and basil, and salt.

When you're ready to serve, heat everything up and finish with a big handful of chopped parsley.

Wishing you all a beautiful New Year! ( and isn't that the cutest snowman ever?  The boys next door made it and I just found it on a walk)

welcoming a new year with hoppin john

Joyful New Year's Day! The beans for the hoppin john are simmering, and later in the day I'll be feasting and reflecting on the year behind, and the year ahead. My usual recipe for hoppin john is here, but I've already made changes ( more pork belly and herbs, a little hot sauce), so I'll update as the day progresses.

Wishing you all a glorious, sparkling day and lots of smiles!

Welcoming the New Year with Hoppin' John

Who couldn't use a little good luck in the New Year? While traditionally a Southern New Year's Day dish to encourage prosperity in the brand new year, there's no reason you can't grab a little luck of your own , no matter where you live, with a bowlful of Hoppin' John.

While Hoppin' John is usually made with everything from salt pork, ham hocks, bacon, pork belly or chunks of ham, I've always preferred it plain and simple: Uncle Ben's rice, black-eyed peas, a little parsley or cilantro that symbolizes money and good fortune, maybe a few juicy slices of Portuguese linguica ( talk about culture clash!), and a bottle of Tabasco on the side. If you want the more traditional gumbo-like recipe similar to the bottom picture, you can find the basics here.

Hoppin' John

Makes about 5 servings.

For the black-eyed peas:

1 1/2 cups dried black -eyed peas
2 bay leaves

1/2 t. oregano

water to cover

Soak the peas in cold water for 30 minutes, along with the bay leaves and oregano.

Bring to a simmer on medium heat and cook about 30 minutes. Black-eyed peas turn mushy fast, so keep your eye on the pot.

Drain and drizzle with olive oil.

For the rice:

1 cup Uncle Ben's Original converted long grain rice

2 1/2 cups water

2 T. butter or olive oil

1/2 t. kosher salt

a few turns of the peppermill

Place the rice, butter or oil, salt, and water in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Uncover, fluff with a fork, take of heat, and cover again. The rice will become even fluffier after sitting for ten minutes.

The green:

a few tablespoons snipped cilantro or parsley or a helping of cooked collards, kale, or rapini

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Happy New Year to you all! Hope it's a grand one ♥