Posted by Tim Vidra / Monday, January 2, 2012
New Year's Day Traditional Eats
Every year I tell myself I am not waiting until New Year's to make my black eyed pea dish. Well I said the same thing yesterday. This is a simple dish packed with flavor and as with tradition — is supposed to make for a prosperous New Year.
Simply: Brown 1 pound of spicy sausage in a pan, add 1 cup of onions and green peppers. Once softened, stir in 2 cans of black eyed peas. Serve heated with sour cream, cheese, and stewed tomatoes. ** Do not wait for New Years to make this.
Pork with sauerkraut and kielbasa is another simple recipe that is made in the E.A.T. household on New Year's day:
Unlike black eyed peas which is a southern tradition, pork and kraut is really a German immigrant tradition brought to Northeast Ohio. Well loving pork and sauerkraut I've also adopted this tradition.
Simply: Add sauerkraut with juice** (I used two jars here) to a roasting pan, sprinkle with caraway seeds, pork that has been salted and peppered (I used a boneless pork loin 2.5 pounds) to the top of the sauerkraut. Bake on low 270 degrees for 2 1/2 - 3 hours.
I used Bubbies sauerkraut because the ingredients were cabbage, artesian well water, and salt. Simple with 3 ingredients is what I like.
That was simply New Year's in the E.A.T. kitchen.
What New Year's traditions do you carry out every year that you could incorporate at anytime during the year? I promise at this time next year I am making my black eyed pea dish!
E.A.T. local E.A.T. well