'OUT' WITH THE OLD, 'IN' WITH THE NEW

 

 

                            ‘Out’ with the old, ‘In’ with the new

           Here we are, turning another last page of a calendar, with hopes for a better New Year. The glow of the past holidays lingers, but so do the concerns of the continuing pandemic. Champagne bubbles might signify our optimism for the coming year, but unlike Christmas, there are few traditional dishes that come to mind for the turning of the year. Possibly, because most cooks may wish to relax after the New Year’s eve ‘extravaganza’.

          It is therefore interesting that peas are associated with this event in several cultures. As a child in Latvia, I knew that you ate ‘gray peas’ on New Year’s eve for good luck in the coming year and they all needed to be eaten by midnight, or they would bring tears in the new year. In Southern states of USA, black eyed peas or “Hopping John’ are eaten on New Year’s day for good luck. Hopefully any leftovers can be reheated for continued good luck.

                                      Easy ‘Hoping John’

          Traditionally this dish is made by slowly simmering dried black-eyed peas with a large ham hock for several hours. This recipe is a slimmed down version, but equally tasty.

          Rinse 1 lb. black-eyed peas and soak overnight in a large bowl with water. To cook, drain the water and place the beans in a 3-quart pot with water to cover by 2 inches. Bring to boil, stir in one 14 oz. can chopped tomatoes with liquid, 1 chopped onion, 1 tsp. salt, ¼ tsp. red pepper flakes and simmer partially covered for 1 hour. Stir in 1 ½ cups diced ham, a couple of drops of ‘liquid smoke’ seasoning and simmer for another 10 minutes and serve.

          A favorite and easy meal for New Years day at our house are baked stuffed jumbo pasta shells. They can be stuffed with Italian sausage and sauce, but here is a lighter spinach and ricotta version.

 

                                             Spinach and Ricotta shells

          Cook 16 jumbo pasta shells to ‘al dente’ according to package directions and drain.

           In a small bowl combine: 1 beaten egg, 12 oz. low fat ricotta, 1 cup mozzarella, ½ cup freshly grated Parmesan, 1 tsp. onion powder, 1 tsp. salt, ½ tsp. pepper, 2 tblsp. chopped parsley and ½ package of frozen chopped spinach, thawed and squeezed dry.

          Lightly oil the bottom of a large baking dish. Stuff the shells with the filling and arrange in the baking dish. Cover with 1 ½ cups of Marinara sauce. Cover the dish tightly with aluminum foil and bake in a 350-degree oven for 30 minutes. Remove the foil and bake for additional 10 minutes. Serve sprinkled with additional grated Parmesan.

          New Year’s day desert should be colorful, easy and not too heavy. These poached cranberry pears will brighten any holiday table.

        Poached cranberry pears

          Pick over cranberries and rinse, discarding stems and any decayed berries, you will need 1 cup fresh berries.

          Peel 4 firm-ripe pears (Bosc, Comice or Anjou), cut in half and core. Place pears cut side up in a 2-2 ½ quart baking dish, cover with a thinly sliced rinsed lemon, ends discarded, and the cranberries.

          In a small pot combine 1 cup sugar, 2 tblsp. cider vinegar, ¼ tsp. ground cinnamon, ginger each, 1 inch peeled fresh ginger chopped fine and 2/3 cup red wine. Quickly heat over high heat, stirring until sugar is dissolved and pour over the fruit.

          Cover dish tightly with foil and bake in a 350-degree oven for 45 minutes. Serve warm or at room temperature. And, some leftover holiday cookies on the side would not be amiss!

          Happy New Year to everyone!

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)