December 29, 2010 6:39 PM
- Text
"Lucky" Foods to Start 2011 Off Right!
Who among us couldn't use some good luck in the new year -- or anytime?
Well, you might want to consider trying - a prune cake!
On "The Early Show" Wednesday, contributor Katie Lee served up recipes for some dishes that tradition has it promise to bring good fortune to anyone who eats them.
And not just food - how about a Pomegranate Champagne Sparkler?!
"Early Show" Recipes Galore!
Hoppin' John
Some people put bacon in their Hoppin' John, but we never did when I was a child. This recipe really enables the beans to shine. Don't overcook the beans; I use canned black-eyed peas, which don't require a lot of cooking time. You can also add spices: Curry or Italian blends work well.
Serves 6
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Shredded white cheddar
Hot sauce (optional)
Directions:
1. Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.
2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.
3. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.
Simmered Collard Greens
INGREDIENTS:
3 bunches collard greens
1 tablespoon olive oil
1∕2 onion, thinly sliced
2 cups low-sodium chicken broth
2 tablespoons soy sauce
1∕4 teaspoon garlic powder
1∕2 teaspoon kosher salt
1∕2 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
Hot pepper vinegar, optional
METHOD:
Remove the white rib from center of the collards leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens. (I soak them and continue to change water until no dirt or sand remains.) Set aside.
Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the chicken broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, garlic powder, salt, and pepper. Bring to a low boil. Add the greens and reduce the heat to very a low simmer. Cover and let cook, stirring occasionally, for 1 hour. Stir in the vinegar and simmer an additional 15 minutes. Serve with hot pepper vinegar, if desired.
For recipes for more "lucky" foods, try your luck on Page 2!
Copyright 2010 CBS. All rights reserved. Well, you might want to consider trying - a prune cake!
On "The Early Show" Wednesday, contributor Katie Lee served up recipes for some dishes that tradition has it promise to bring good fortune to anyone who eats them.
And not just food - how about a Pomegranate Champagne Sparkler?!
"Early Show" Recipes Galore!
Hoppin' John
Some people put bacon in their Hoppin' John, but we never did when I was a child. This recipe really enables the beans to shine. Don't overcook the beans; I use canned black-eyed peas, which don't require a lot of cooking time. You can also add spices: Curry or Italian blends work well.
Serves 6
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Shredded white cheddar
Hot sauce (optional)
Directions:
1. Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.
2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.
3. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.
Simmered Collard Greens
INGREDIENTS:
3 bunches collard greens
1 tablespoon olive oil
1∕2 onion, thinly sliced
2 cups low-sodium chicken broth
2 tablespoons soy sauce
1∕4 teaspoon garlic powder
1∕2 teaspoon kosher salt
1∕2 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
Hot pepper vinegar, optional
METHOD:
Remove the white rib from center of the collards leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens. (I soak them and continue to change water until no dirt or sand remains.) Set aside.
Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the chicken broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, garlic powder, salt, and pepper. Bring to a low boil. Add the greens and reduce the heat to very a low simmer. Cover and let cook, stirring occasionally, for 1 hour. Stir in the vinegar and simmer an additional 15 minutes. Serve with hot pepper vinegar, if desired.
For recipes for more "lucky" foods, try your luck on Page 2!
- 1
- 2
- Next Page »
24 Comments +
Popular Now in CBS News
- "Bath Salts": Cocaine-Like Drug
- Teen's Facebook Sex Scam
- How often do men think about sex?
- Olsen Treated For Eating Disorder
- A Real Mermaid
- Massive shark spotted off Florida coast, caught on tape
- Nude Cheerleader Pics Scandal
- Dying teen leaves touching YouTube video
- Giant crocodile caught on camera near tourist boat
- Study ranks "10 worst" kids' cereals for sugar
- Bullied kid fights back
- Viewers Respond to Smoking Baby
- S.E.C. Employees' Porn Problem
- Working Online From Home
- Harry Smith's Live Colonoscopy
- Women's body image and sex
