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!

creamy brussels sprouts and arugula soup and 10 inches of snow

Well, we knew it was coming and the weather people were right on the mark - 10 inches of pretty snow, and thankfully no sleet or freezing rain.  I don't know - winter isn't ringing my jingle bells much these days, but it's lovely to look out on.

I am recovering from a little accident with my hatchet, so hunting and pecking on the computer without my speediest finger, which is firmly wrapped to protect the stitches.  The doctor gave me a scolding for not using a glove while splitting off some kindling  - and holding the piece of pine board with my bare fingers. Oops.

Today was another perfect day for my newest soup - made with just cooked brussels sprouts and arugula, cumin, hot pepper flakes, thyme, and fresh lemon juice, quickly pureed.  A few days ago I made it with spinach, and that was just as wonderful.  On the really cold days (10 degrees) a cup of  hot soup warms me up faster than coffee,  - another reason I like to keep at least one container of soup in the fridge.   AND I'm wearing my new Santa hat, which keeps me toasty and smiling.  Hope you're enjoying the season!


Brussels Sprouts and Arugula soup

This makes four servings in medium sized cups.

3 1/2-4 cups vegetable or chicken stock, or half water, half stock
1 medium onion, sliced
1 smallish potato, peeled and sliced
1 large clove garlic sliced
hefty pinch of thyme
1 T. unsalted butter OR olive oil
kosher salt
pinch hot pepper flakes, or dash of hot sauce
1 rounded teaspoon cumin
1 1/2 cups trimmed brussels sprouts, cut in half
2 cups packed arugula or spinach
1-2 lemons, quartered

Drizzle oil or melt butter in large saucepan.  Add the onion, garlic, and cumin and cook five minutes, stirring.
Add the stock or water, the potatoes, salt, hot pepper flakes, and thyme, bring to a simmer, then add the halved brussels sprouts, cover and cook for ten minutes.  

After ten minutes, uncover the pot and add the arugula or spinach.  Stir, then cover and cook another 10  minutes - no more than ten minutes!

Remove from heat, uncover, and let cool for ten minutes.

Using an immersion blender, carefully puree until smooth.  If it's too thick, and a little water, then taste and correct seasonings.  I find it always needs salt.  Squeeze in about 2 tablespoons lemon juice, and taste again.  Serve with extra lemon quarters on the side.

I love this along with a chunk of warm bread and Vermont cheddar cheese.

Hope you're staying warm and cozy ~

warm green breakfast smoothies

The last thing I want to start my day in the winter is a cold glass of green smoothie. Never mind that kelp, spirolina, soymilk, and protein powder are touted as a wonder breakfast, I long for something warm and soothing, but loaded, of course, with all those vitamins I'm supposed to drink for a happy, healthy life.

Wait a minute. What if I simmered up all those lovely veg I love: spinach, arugula, and my new discovery of turnip greens ( which turns out to be THE super green) and well, why not add a big handful of parsley? Yum, yum, yum! Add a spoonful or two of that leftover rice and some good-for-you herbs and a dash of hot sauce? That would do, wouldn't it?

Such a lovely way to start the day, don't you think?

Makes two big smoothies.

1/2 a peeled onion, cut up

1 T. olive oil

2 cups beef, chicken, or vegetable broth

1/4 t. thyme

pinch of nutmeg

a small sprig of rosemary, de-stemmed

two drops of hot sauce (optional)

2 1/2 cups packed greens ( I sliced up turnip greens, arugula, and spinach today)

1/2 cup roughly chopped parsley

1-2 T. leftover rice (optional)

freshly ground pepper to taste

Gently saute the onion in the olive oil in a medium saucepan for 5 minutes.

Add the broth, herbs and nutmeg, greens, and rice and cook until the greens wilt down completely. Remove from heat and cool for a few minutes, then puree in a blender or use an immersion blender to puree completely.(Note: I'm not sure the rice is necessary to thicken the smoothie, so you can skip it if you want)

Serve in glasses or mugs.

Enjoy your beautiful day!

PS/ I didn't notice any bitterness with the turnip greens, perhaps because they were very fresh and barely cooked for this recipe ( as read in the Whole Foods comment section on turnip greens).