The first of the year for many brings the opportunity to start anew and reflect on how you’d like the next year of your life to go. Instead of stressing on what resolutions you would like to make for 2016, why not eat your way to good fortune? For those who are unaware, here are some of the most popular foods to eat on New Years Day:
- Black Eyed Peas
- Cake (our personal favorite)
One of the most popular traditions is to eat black eyed peas on New Years Day, but making them can get old and dull. Check out some of our favorite (and delicious!) New Years recipes to bring you the best of what 2016 has to offer!
Recipe by The Comfort of Cooking
- 2 (15 oz.) cans black eyed peas, drained
- 1 (15 oz.) can black beans, drained
- 2 cups corn, fresh or frozen
- 1 cup red onion, minced
- 1 green bell pepper, small diced
- 1 red bell pepper, small diced
- 1 jalapeno, seeded and minced
- 5 garlic cloves, minced
- 1/4 cup minced cilantro
- 3 scallions, sliced thin
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- Juice of 1 lime
Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches or crostini, or on the side of your favorite grilled meats and fish.
Black Eyed Pea Hummus with Olive Oil and Sumac
Recipe by Kalyn’s Kitchen
- 2 cans (15 oz. can) black eyed peas, rinsed and drained (or use 3 cups cooked black-eyed peas)
- 2 tsp. garlic puree or minced garlic
- 6 T fresh-squeezed lemon juice (or slightly less if you’re not that into lemon)
- 1/2 – 1 tsp. salt
- 2 T olive oil
- 1/2 tsp. ground cumin
- 3-6 T tahini (sesame seed paste), to taste
- Water to thin hummus as needed (I used 2 T water)
- 2-3 T olive oil, for drizzling on hummus
- Powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
- Whole wheat pita bread or veggie dippers for serving
- Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears. Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.
- Add the ground cumin and 3 T of tahini and process until it’s combined. Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you. (I used the full 6 T of tahini, but I really like the taste of tahini.)
- If the hummus seems too thick, add a few tablespoons of water and process. (I added 2 tablespoons of water.)
- Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.) Serve with whole wheat pita bread.
- Hummus will keep in the fridge for at least a week.
Champagne Cake Balls
Recipe by The Seasoned Mom
- 1 (18.25 ounce) package white cake mix
- 1 ¼ cups Champagne
- 1/3 cup canola oil
- 4 egg whites
- 1 (16 ounce) container prepared vanilla cake frosting
- 10 ounces white chocolate confectioners coating disks, white chocolate baking bar, or white chocolate chips
- Preheat oven to 350 degrees F.
- Spray a 13×9-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, beat cake mix, Champagne, canola oil, and egg whites at medium speed with a mixer until smooth. Pour batter into prepared pan.
- Bake for 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for about 30 minutes.
- Using your hands, crumble the cake into a large bowl. Using a stand mixer or a hand mixer, mix in the can of frosting until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
- Line a baking tray with wax paper. Form small round balls with your cake mixture by rolling between your palms or by using a melon baller. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
- Melt the white chocolate in a glass bowl in the microwave, stirring every 20-30 seconds until smooth.
- Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
These New Years Day treat are sure to make for a memorable and happy New Year, or at least, a very happy belly! We wish you a very happy & safe 2016 from the team at Santa Rita Ranch.