Did you begin 2014 with the traditional black eyed peas and cabbage? Not me. My mother must have not known that you were supposed to eat black eyed peas and cabbage on New Year’s because I don’t remember ever having those two foods on New Year’s Day when I grew up.
Since my New Year’s Day was spent at my friends’ house for an early dinner, I brought snacks and two TART lemon pies. It’s a good thing I tasted the pies before serving them. Oh, wowee, they were tart. A friend in Louisiana has made the lemon pies often and told me to put one cup of lemon juice in the recipe. After the New Year’s meal, I called my friend up to find out what could have gone wrong. Of course, the problem was too much lemon juice. Only one-half cup should have been used. A second batch pf pies tasted much better and much less tart.
Cabbage did show up in one of my salads the first week of this month. The salad consisted of shredded cabbage, mixed greens, shredded carrots, diced zucchini and fresh orange pieces. Yummy! A delightful salad.
Oranges, a fruit much needed for its vitamin C content in this winter season of reported flu problems, looked good at the local grocery store today. When I peeled one of the oranges this evening, I was so surprised. It was red inside, like a grapefruit. Yet it definitely tasted like orange. Very sweet orange. Never have I seen such an orange. Have you tried these oranges? On the outside they look just like any other navel orange. But when you cut them open, they look red.
Fresh vegetable soup with organic chicken broth, grilled chicken sandwich, and the red orange made a perfect meal for this January chilly evening. The soup contains the following seasonal fresh veggies:
- shredded cabbage
- diced yellow cabbage
- diced yellow onion
- chopped red and sweet potatoes
- shredded carrots
- pieces of grilled chicken
Try the above vegetable soup, or add your own preferred seasonal vegetables. Don’t add any water. The box of broth makes plenty of liquid.
Happy New Year, and happy food beginnings for 2014!