Delicious recipes to help you ring in 2016 - KLTV.com - Tyler, Longview, Jacksonville |ETX News

Delicious recipes to help you ring in 2016

Black-eyed pea soup (Source: East Texas Kitchen) Black-eyed pea soup (Source: East Texas Kitchen)
KLTV/KTRE -

It's New Year's Eve, and many of you may be pondering how you'll get in your traditional black-eyed peas, greens and pork on January 1. If you're tired of the same old pot of peas, here are a few ideas you might want to try to see if, in fact, they bring you luck in the new year. If nothing else, you'll feel lucky at eating your delicious New Year's Day meal!

New Year's Eve is the perfect time to slow down on the heavy foods we've all been enjoying over the holidays and make something that's completely delicious, a bit lighter, and that includes everyone's favorite New Year's food! 

Black-eyed pea soup with ham and greens

(See video here)

1 TBS olive or canola oil

1 medium onion, diced

1 cup celery, chopped

1/2 cup bell pepper (any color), diced

6-8 oz ham, chopped

4-5 cloves garlic, diced (or 4 tsp minced jarred garlic)

one quart vegetable or chicken broth

two cans black-eyed peas, drained (or soak and cook your own, about three cups worth)

2 cups chopped turnip greens, kale, or spinach (fresh or frozen)

28 ounce can diced tomatoes

1 tsp Johnny Chacheres or other Creole seasoning

salt and pepper, to taste

Method:

1. Heat oil over medium heat in large soup pot or Dutch oven. Add onion, celery, and bell pepper. Cook until onion is translucent. Do not allow to burn.

2. Add chopped ham and garlic, and cook for two minutes, just long enough to warm them.

3. Add chicken broth, peas, greens, tomatoes and seasonings.

4. Simmer over low heat for 30 minutes or longer, stirring occasionally. Alternatively, you may cook together in crock pot for six hours. Your house will smell wonderful!
 

These tacos are a unique, delicious way to get black-eyed peas and cabbage into your mouth, anytime of the year!

Mama Steph's Good Luck Tacos
(See video here)


Ingredients: 

1 can of black eyed peas, drained and rinsed
1 small onion, minced
1/2 large cucumber, peeled and diced
1/2 head of green cabbage, shredded
8 oz. sliced mushrooms (optional)
cooked pork roast or pork steak leftovers, shredded
Low-sodium soy sauce or Bragg's Liquid Aminos
Vinegar of choice
Small corn tortillas

Method:

1. Warm tortillas in oven on low while you prep the other ingredients.
2. To prepare cabbage mixture: Place shredded cabbage in wok or skillet that has 1 tablespoon warmed oil in it. Begin to stir fry the cabbage. After five minutes, add the mushrooms, and continue to cook until all veggies are tender. Add a tablespoon soy sauce, and toss to coat.
3. To prepare relish: Place diced onion and cucumber in a bowl, and sprinkle generously with vinegar. Allow to pickle for at least 10 minutes.
4. Assemble: Place a warm corn tortilla on plate. Top with one or two tablespoons shredded meat. Top with cooked cabbage mixture, then add a spoonful of black eyed peas, and then of pickled onions and cucumbers. 

Dig in and enjoy!
 

Also, you can try Dudley's Cajun Cafe's delicious Cajun peas, and instead of using purple hull peas, use black eyed peas! Click here for that recipe.

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