Happy New Year - wishing you Good Luck and Fortune in 2019

There are many foods that connotate good luck that are to be eaten on January first.  These are some of the most common.  I've linked each one with a recipe so you can enjoy and the best recipes combine more than one!

Noodles

In many Asian countries, people eat long noodles on New Year's Day in order to lengthen their life. One catch: You can't break the noodle before it's fully in your mouth.

Greens

Green symbolizes luck - think about four leaf clovers, money, and jade jewelry. Since many New Year’s resolutions include a healthier lifestyle, greens can translate into kale, brussels sprouts, and peas. 

Cinnamon

It is a powerful spice which has been used medicinally around the world for thousands of years. This is also a magical spice that is used for success, healing, action, energy, protection, prosperity, love, and purification.  A great item to move your life into a new place for the new year.

Pork

Pork, once reserved for the elite, symbolizes wealth and prosperity. Aim high this year by filling up with a hearty pork dinner on January 1st.

Cabbage

In Germany, Ireland, and parts of the United States, cabbage is associated with luck and fortune since its green hue resembles money. This includes sauerkraut, so a meal of pork chops and sauerkraut is the perfect New Year’s meal.

Fish

In some countries, people associate fish with moving forward into the new year since fish swim in one direction. Other people, however, think fish symbolize abundance since they swim in schools. 

Lentils

Thought to resemble coins, lentils are eaten throughout Italy on New Year's Day to bring good fortune in the year ahead.

Pomegranate

Long associated with abundance and fertility, pomegranates are eaten in Turkey and other Mediterranean countries as a sign of good luck. It doesn't hurt that this jewel-toned fruit is in its prime come January.

Black-Eyed Peas
Considered a common good-luck food in the South, black-eyed peas are thought to bring prosperity, especially when served with collard greens. Which brings us back to the beginning with green foods.  Another perfect combination.

May your New Year by Prosperous, Bountiful and Filled with Joy!

Weekend recipe - Cabbage and Spinach Soup

It is still not warm enough to garden, but it is March and we did buy way more sourdough bread and cabbage than we could eat in one weekend, so here is something to try if you still have cabbage left from St. Patrick’s Day!

Cabbage & Spinach Crockpot Soup 

1 shredded Cabbage
1 package of frozen spinach
4 carrots
1 clove of garlic, smashed or minced
2 tomatoes
1 cup of water
fresh ground Black Pepper

½ tsp. celery seed

1 tsp. dried Tarragon

1 tsp. dried Savory

Place all ingredients in slow cooker (crockpot) except the last two herbs.  Cook for 8 hours on LOW.  In the last 20 to 30 minutes before serving add the tarragon and savory.  Serve hot.

Variation: add noodles or pasta or even wantons to this soup to give it more substance.

Weekend Recipe - Chinese Slaw with Pork

We just had an amazing Ham for Easter made by my Sister-in-Law.  It made me hungry for pork dishes again.  When I was searching for something to try, I came acraoss this great recipe and it is simple.  This time of year when you want fresh veggies but the local ones are in short supply, this is a great way to get a fresh flavor before the garden is ready.

Chinese Slaw with Pork 

     3/4 pound pork tenderloin

     1 cup snow peas   

     6 cups thin sliced cabbage (Napa is best) 

     2 cups thinly sliced red cabbage

     1 cup julienned carrots   

     1 cup julienned green onions

        

     DRESSING

         3 Tbls. soy (reduced sodium is best)

         1 Tbls rice or wine vinegar

         1 Tbls. minced fresh ginger

         1/2 tsp. grated orange peel

         3 Tbls. peanut oil 

 

Combine first four dressing ingredients in a bowl, then slowly whisk in oil.  Place Pork in a pan and brush with dressing (about 1 Tbls.).  Let stand at room temperature 30 minutes.  Place pork in pre-heated 475 degree oven for 25 to 30 minutes or until internal temp. is 155 degrees.  Let stand 5 minutes, slice meat 1/4 inch thick. 

 

Meanwhile, add snow peas to pan of boiling water and cook 2 minutes.  Rinse under cold water and drain, then cut into julienned strips.  Toss snow peas with carrots cabbage and green onions and mix with all but 1 tablespoon of dressing.

 

Serve with slices of pork over slaw and drizzle with remaining dressing.  Serves. 4

Rosh Hashanah Slaw with Pomegranate Seeds

One of my co-workers, the one who arrives at the office most days before me, so we are the only two early birds in the office most days, is out several days this week in celebration of Rosh Hashanah, the Jewish New Year.  I am not Jewish, but I am fascinated by world religions and he shares little bits of things with me to increase my understanding which I appreciate. 

In my internet wanderings I discovered that Pomegranates are often a feature of this celebration because the pomegranate is said to contain 613 seeds, one for each of the 613 mitzvot (God's commandments). Eating pomegranates during Rosh Hashanah also symbolizes the hope that observances of the commandments and good deeds in the coming year may be as many as the seeds of the fruit.

So Steve, in honor of good wishes for the New Year.  Here is a recipe I found to enjoy Pomegranate seeds!

Lime Mint Slaw

2 cloves garlic, minced

Salt and pepper to taste

½ tsp. sugar

1/3 cup fresh lime juice

1/3 cup olive oil

1 pound package of shredded cabbage and carrot slaw (or grate your own if you have time and materials it is about 4 to 5 cups)

1 Tbls. fresh dill, chopped

2 Tbls. fresh mint, chopped

2 Tbls. cilantro, chopped

2 Tbls. pomegranate seeds

2 Tbls. currents or cranberries

Make the dressing with cloves, salt, pepper, sugar, lime juice.  Combine all ingredients in a small bowl and slowly whisk in the olive oil until blended.  Taste and adjust to your liking.  Place the coleslaw in a large serving bowl and sprinkle with herbs.  Pour dressing over salad and toss to coat.  Garnish with the pomegranate and currents for seasonal color and serve immediately.  You can make the dressing ahead and chill, then toss together the slaw just before you sit down to eat.