"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?!
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!
Larry's Favorite Prune Cake
INGREDIENTS
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1∕2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1∕2 cup canola oil
1 cup sugar
3 extra large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped cooked prunes (canned prunes are fine, drained and rinsed)
1 cup chopped walnuts
For the glaze:
1∕2 cup sugar
2 tablespoons buttermilk
2 tablespoons (1∕4 stick) unsalted butter
1 tablespoon maple syrup
1∕2 teaspoon vanilla extract
METHOD:
FOR THE CAKE:
Preheat oven to 325°F. Grease and flour a Bundt pan. In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and allspice. In a large bowl, beat the oil, sugar, and eggs until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the flour mixture alternately with buttermilk, stirring until combined. Stir in the prunes and walnuts. Pour into the prepared pan. Bake 60 to 65 minutes. Invert the cake onto a cooling rack placed over a baking sheet.
FOR THE GLAZE:
In a small saucepan over medium heat, combine all the ingredients and bring to a low boil, stirring constantly. Cook until the sugar is dissolved, 2 to 3 minutes. Gently spoon the hot glaze over the cake to coat. If necessary, collect the drippings and spoon over the cake again.
Pomegranate Champagne
INGREDIENTS:
1 ounce pomegranate juice
Champagne
Pomegranate seeds for garnish
METHOD:
Pour 1 ounce of the pomegranate juice into a champagne flute. Top with champagne and a few pomegranate seeds for garnish.