So, I remember BamaGal telling us that Black-Eyed Peas brought luck for the New Year. I did a search and found this recipe...I think that I'll be making it on New Year's Day! Does anyone else have any NY recipes that are a tradition?
INGREDIENTS:1 pound dry black-eyed peas

2 cups chopped cooked ham

salt and pepper to taste

1 pinch garlic powder

2 onions, diced

1 (14.5 ounce) can whole tomatoes
DIRECTIONS:1.Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.


NUTRITION INFORMATION
Servings Per Recipe: 16

Amount Per Serving

Calories: 121

• Total Fat: 3.5g
• Cholesterol: 9mg
• Sodium: 282mg
• Total Carbs: 16.8g
• Dietary Fiber: 4.1g
• Protein: 5.8g

For us, the recipe is similar but we don't put tomatoes in them. In the deep south, you put okra in black-eyed peas and the ham hocks are a must! I have never liked them but they are one of hubbies favorites so I will make them for him.

Hi all.. As for New Year's Good Luck foods in this part of Ohio
it's all about Pork and Sauerkraut. There's a strong German tradition in this
part of the State and maybe wider spread, to rinse the sauerkraut,
and put it into a slow cooker with (for us) lean cuts of pork. Throw
in a few red skinned potatoes and let 'er rip for a few hours, until
the pork is beyond tender! shredding throughout the kraut.
Some folks like to add caraway seeds to the mix, not I. Very simple
and delicious, I actually plug my crock pot into our outdoor electric
receptacle on the deck! (my house says... "thank you" as the aroma is
wonderful, but strong). Cooking it under a range hood or exhaust fan
does the trick too. YUM!

I also saw a recipe that added chard to the pot of BEB...thought that might be a good thing too. I don't have any ham, but I do have some smoked lean turkey kielbasa. I thought that I could cube that up and toss it in. Hmm...starting to sound yummy! Oh, Celadon, you can use these for the cookbook! I'll take a picture of my finished product. Mickeefynn...you do the same!

Cheers! We should work a champagne flute or bottle next to the dish!

Growing up with a dad from the south, we did the BEPeas. Ours we served on a bed of buttery cornbread, with a slice of raw vidalia onion on it and loads of salt. There was also a "mess" of turnip greens on the side and this was served with ice cold buttermilk, also salted.

When my kids were little we always toasted with a champagne flute of Martinelli's sparkling cider. We had parties for friends with a potluck goodie kind of theme--usually popcorn, dips and veggies, etc. Sometimes it was a progressive party (remember those?)

The past few years, I've kind of gotten away from the food aspects of all holidays. Last year we played hide and seek in the dark and shot silly string at each other. We made a huge mess, and it was all very fun! I think the kids brought a pizza, but I'm not sure. I think we also had a crab feed...I just remember laughing so hard and it finding the dried foam "string" in strange places for days afterwards.

If the weather is good (rare) we go to the beach and have a bonfire. I take sugar free hot cocoa or spiced cider. We set off fire works and burn the Christmas tree (when we used to have real ones). That was a good memory too.

If I had to vote on a new NY tradition food, I'd have the crab feed. Lots of protein, fun to eat, kind of party type fun. The crabs aren't always in, but when they are...yummmmm.

Now as for my grown up tastes, I'd like to have a new tradition to kiss my husband on NYEve in a different continent, country and state every New Year's until we die. But I like the 5 star route, where he'd prefer to do the Motel 6 route, so I think I'm safer here at my own home sweet home...

Ok, whatever you all have going, have a good one, ok?

Mickee,
That sauerkraut sounds wonderful! My problem is that I'm the only one who would eat it. My guys are too picky for it. But I love it & maybe I'll just get me some soon anyway!
Jeanie

Jean, I'm in the same boat--only kraut eater in the house. I found a way that they like it though: I take my portion out, then put brown sugar and vinegar on theirs, and they like it! You may give it a try and see if you peeps go for it too!

Ok...so I made a pot of 15 bean soup the other day with some whole wheat pasta in it.....I added black beans to it but it had Blackeyed peas in it already. DOES THAT COUNT FOR GOOD LUCK! If so i'm gonna EAT IT UP!

2007 was a good and bad year....lots of good things like fun trips and, great recipes and awesome plastic surgery....but the worst was the sudden death of my mother in law. Bless her as I miss her terribly and today is her birthday....so the last day of this year will be spent thinking of her and how she has touch my life!!

BRING ON THE BEANS! lol..

HAPPY NEW YEAR EVERYONE!!

Julie =)

Mmmmmm! Pork and sauerkraut takes me back to my roots! My grandmother that raised me was German and we ate this quite often. When we went to Europe last year, I brought home four big jars of red kraut that I have been saving for a very special dish. I think I may just have to get out Nanny's old recipe and use this cause there just isn't any kraut you can buy here in the states that matches that you get in Germany!

It's a good idea too getting these recipes in the cookbook. I will work on that later today. Thanks everyone for sharing!

So I have been busy adding recipes to the cookbook since today is the last day. I added two variations of Kim's, the original recipe that you posted and a variation with the chard and kielbasa. I used your name as the contributor since they were actually your recipes.

I also added my own version of Southern BEP's and my grandmother's version of New Year's Day pork and sauerkraut thanks to mickeefynn for reminding me of this great recipe! Now I have to remember to get the recipes in there that I posted before Christmas. I thought I had plenty of time but in fact, now I don't! So, see you later friends, I'll be typing most of the day it looks like!

Ok, bepeas be damned! We don't NEED no stinking luck, we've got crazy mad skillz! But if beans don't hurt your tummy I saw chow down my friends. I think that I will stick to a bite of meat followed by a sip of champagne at midnight. I'm drinking a toast to each and every one of you (but I'll have to lump you all in one group or I'll get smashed!)

Here's to 2008, may everyone of us reach out to others with the message that wls is not just about surgery, it's about truly living!

Hey Celadon...bless your heart. You are working so darned hard on this project. I do hope that you know just how much you are appreciated! I put a few recipes in earlier, but the majority of what I cook went into the first cookbook! Who knew that BEP's would be something that I'd contribute? I'm a Cali-girl...we eat sprouts and drink wheat grass shots!

By the way, I'll post a picture of my "dish" tomorrow when it is complete. I hope that the rest of you will do the same! Sandi...show us your slab-o-grilled-beast...
xoxo

OOOPS! I do have some fotos of the crab fest. Very cute to see my city nephew doing the crab feast, I'll see if I can load some of the pix on here... It was a wonderful day and evening. I shed a small tear as I toasted you all. Love and hugs my neighbors. May 2008 take us all to new places in this amazing journey...

Okay...here it is! It came out more like bean soup, but tasty and I'll take whatever luck that hearty bowl had to offer!

Kim’s NY BEP’s…



1 ¾ pounds dried black-eyed peas (washed and drained)
3 medium diced onions
28 ounce can of fire roasted tomatoes…pureed
1 smoked ham shank
1 T garlic powder
1 T freshly cracked black pepper
Enough water to cover

Simmer the above ingredients for 2 ½ hours, covered.
Taste a few beans and add salt, accordingly.

Add a pound of sliced lean smoked turkey kielbasa or sausage (I used Jennie-O…70 calories for 2 ounces)
1 bunch of chopped red chard
1 T cayenne pepper, or to taste
½ T cumin

Stir lightly and cover…simmering for 30 minutes.
Remove lid and taste. Adjust salt.

Continue to simmer, uncovered for another 30 minutes.

Ham shank bone should pull away from meat at this point. I discarded the meat and bone, but you can leave it in and chop it up if you prefer. I only had it in for flavor purposes and it seemed to thicken things quite a bit once the bone pulled loose.

Best that I can tell for nutrition…
Serving: 1 cup of the peas & sauce with 2 ounces of the kielbasa
225 calories; 4 grams fat; 30 grams of carbohydrate; 20 grams of protein; 9 grams fiber

Kim,

Looks yummy! I appreciate the pics you've added to your recipes. It helps to see the outcome.

Jeanie

So, how did you like it? Did it make you feel lucky? Isn't that a great tradition? Good photo.

Oh gosh, I liked it lots! I'm still full...those BEP's with the sausage made for a hearty combo. It certainly gave me the energy needed to get everything done around the house! I'm going to have some more for dinner...more luck to come for sure.

As for number of servings...man oh man...I've got a Tupperware full in the fridge and two big ones in the freezer. Luck will be had for many weeks!

The Weinerman requested blackeyed peas and cornbread for todays meal...... and what the Weinerman wants the Weinerman gets! It was DELISH!
I spiced them up with onions, garlic, bay leaf, thyme, salt, pepper, dried red peppers, Worchestershire, Tabasco, ham hock (of course), parsley... I think that was all!
He had his spooned over crumbled cornbread. Who'd a thought he's a pure bred Swede????
I've turned him into a true Southener!
One of these days, I'll tell y'all the story of how I won his heart with my cooking!!!!

BAY LEAF!!! That is what was missing. Dag-nab-it.

Hey Beth, I bet it would be super yummy over cornbread. Of course that would blow the nutritionals out the door for me. I sent the recipe off to a friend of mine and suggested it over Jasmine Rice. They don't have issues with carbs/weight/anything...humph!

These BEP's are making me a wee bit bloated out. I think I need a side of Beano with my dish...

Absolutely!

Wow Kim... How pretty and yummy looking!
I love all things bean-soupy... lentil-soupy,
hummus-y... etc.
QUESTION: When I did Atkins a LONG time ago,
Pork Rinds (in the bag sort of like chips would be)
were AOK. Oddly enough, I like 'em. Are they
OK for us as a zero carb, zero sugar sometimes treat?