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Hoppin John with
a Greek Twist
By Maria A. Pardalis
Ring in the New Year with foods that bring good luck to your life and good health to your body. Throughout the world, specific foods are enjoyed on New Year’s Day that are believed to bring good fortune to the eater. Special cakes, such as Vasilopita are consumed in Greece and savory dishes, such as long noodles that represent a long life, are served in Asia. Hoppin’ John is a major New Year's food tradition in the American South. This dish is composed of pork-flavored black-eyed peas (symbolizing coins) and rice, frequently served with collards (as they're the color of money) and cornbread (the color of gold). The dish is said to bring a year filled with good luck and prosperity. Good luck it may bring, but good health it certainly will not since this Southern dish is surely artery clogging.
Black-eyed peas have been a staple in Greek diets for thousands of years. One cup of this anti-oxidant rich super food provides you with 11 grams of fiber and 13 grams of protein and less than one gram of fat. Eating healthy in the New Year is a goal that is often set by most, but not always followed. Start 2013 with taking steps in the right direction. Remember change does not happen over it night and eating healthy does not mean eating bland foods. Take your first step to a healthy new you but taking charge of your body. My Greekafied Hoppin’ John recipe is a great place to start. This comforting soup consists of all the ingredients necessary to enhance your overall well-being.
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Hoppin John with a Greek Twist
Prep time: 15 minutes
Cook time: 75 minutes
Serves: 8
Ingredients:
- 1 ½ pounds dried Black-eyed peas (rinsed and pre-soaked in water overnight)
- 4 medium carrots diced
- 4 medium yellow onions cut
- 1 large bulb garlic, crushed
- 1 1/2 pounds Loukaniko (Cypriot sausage is best if available)
- ½ cup tomato paste
- 16 ounces tomato sauce
- 10 cups chicken stock or vegetable stock
- 1 to 2 bunches fresh kale, chopped
- 2 bay leaves (remove when soup is done)
- Feta cheese or Greek yogurt for garnish (optional)
- Extra Virgin Olive oil
- ¼ cup fresh lemon juice
- lemon zest
- sea salt and ground pepper to taste
Preparation:
Artichoke Fricassee:
- Heat two tablespoons oil in large saucepan over low heat. Add 3 cloves crushed garlic and onions, sauté until softened. Stir in carrots and loukaniko. Cook for 5 minutes.
- Add beans, tomato paste, tomato sauce, stock and bay leaves. Bring to a boil, skim off foam and reduce to a simmer. Cook for an hour or until beans are tender. Season with salt and pepper. Finish with lemon juice and zest.
- Meanwhile, heat one tablespoon oil in a large skillet over medium-low heat. Add three cloves crushed garlic and sauté for 2 minutes. Add kale and ½ cup of water. Cook until kale is softened.
- Pour soup into bowls, garnish with kale and your choice of feta cheese or a dollop of thick Greek yogurt. Don’t forget the bread, a Greek meal would not be complete with out it!
ΧΡΟΝΙΑ ΠΟΛΛΑ kai
Kali Orexi!
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| ©2013 NEOCORP MEDIA |
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