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New Year’s Day Soup

karenwpullen Soups and Stews
New Year’s Day Soup

It’s traditional on January 1 to have black-eyed peas for luck, and collards for money. This soup incorporates both, with jalapeno for a little kick and some extra vegetables for variety. You can use canned, dried, or fresh black-eyed peas. It’s a nutritional powerhouse and a great way to start the new year!

To prepare the collards: rinse them, then trim away the tough center stem and chop the leaves into shreds.

Prep Time20 minutes
Cook Time20 minutes
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New Year’s Day Soup

With black-eyed peas for luck, and collards for money, this soup is a nutritional powerhouse.
Course: Main Course, Soup
Keyword: healthy, lunch, peas
Servings: 0

Ingredients

  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 4 cloves garlic chopped
  • 1/2 jalapeno pepper minced
  • 1 quart veggie broth
  • 2 cups water
  • 1 Tbs miso
  • 2 Tbs mushroom powder optional
  • 4 cups collard greens trimmed, chopped
  • 2 15-oz cans black-eyed peas drained and rinsed (see notes)
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 2 tsp Italian seasoning
  • 2 Tbs red wine

Instructions

  • In a large pot, cook onion, celery, carrots, garlic, and jalapeno over medium heat, stirring. Add water if it starts to stick.
  • Whisk the miso in the two cups of water until dissolved. Add it, and all remaining ingredients, to the soup pot.
  • Simmer to blend the flavors, 10 – 20 minutes. Taste for salt.

Notes

It’s always optional to use dried peas. Soak them for 6-12 hours, drain, then cover with water and simmer for an hour or until they are soft.
Fresh black-eyed peas are usually available in the grocery store around New Year’s Day. Bring a pot of salted water to a boil, drop in the peas, and cook until they are tender. Test after ten minutes; it could take 20 minutes or longer.

Mushroom B’f Burgundy

karenwpullen Main Dishes, Recipes, Soups and Stews , ,
Mushroom B’f Burgundy

Not beef, but just as flavorful, and quick-cooking in the Instant Pot. Serve over mashed potatoes for an outstanding dinner dish.

Prep Time20 minutes
Cook Time15 minutes
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Mushroom Soy Curl Burgundy

A plantified version of beef bourguignon.
Course: Main Course
Cuisine: French
Keyword: comfort, mushrooms
Servings: 5

Equipment

  • Instant pot

Ingredients

  • 1/2 package Butler soy curls
  • 1 cup veggie broth
  • 1 Tbs vegan Worcestershire sauce
  • 1 Tbs browning sauce, like Kitchen Bouquet or molasses
  • 1 onion chopped
  • 2-3 large carrots diced
  • 5 cloves garlic minced
  • 1 pound cremini mushrooms quartered
  • 4 stalks celery chopped
  • 1 cup red wine
  • 2 tsp dried thyme
  • 1 Tbs soy sauce
  • 1 tsp miso
  • 2 Tbs mushroom powder optional
  • 1 Tbs tomato paste
  • 2 bay leaves
  • 1 cup water
  • 2 Tbs cornstarch in a slurry with 1/4 cup water
  • 2 cups greens spinach or baby kale

Instructions

Soy Curls

  • Put the soy curls into a bowl of warm water to hydrate for 7-8 minutes.
  • Drain, and press out as much water as possible. One way is to put them in a clean dishtowel then wrap & squeeze. Or a fine-mesh strainer, and press.
  • In a skillet over medium heat, cook them for about 5 minutes to dry them out.
  • Add the broth, Worcestershire, and browning sauce, and cook until the liquid has reduced and they are dark brown color. Set aside.

Mushroom burgundy – instant pot

  • Set the IP to sauté and add the onion, garlic, and mushrooms. Cook about 5 minutes, stirring to mix.
  • Add the wine and cook a few minutes to cook out the alcohol.
  • Add the carrots, celery, and thyme, and mix. Add the soy sauce, tomato paste, miso, mushroom powder, bay leaves, and water. Add the soy curls.
  • Pressure cook (manual, high) for 3 minutes; quick release.
  • Put the pot on sauté, and add the cornstarch slurry and greens. Stir until it thickens. Taste for salt.

Notes

Traditionally – serve over mashed potatoes. Also fine with rice!

Homemade Pasta with Quick Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Sauces and dressings , , ,
Homemade Pasta with Quick Alfredo Sauce

Noodles are my favorite food, and homemade is the best! It’s easier than you think.

Prep Time10 minutes
Cook Time2 minutes
resting1 hour
Total Time1 hour 12 minutes
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Fresh Pasta

It's much better than dried, and doesn't take a long time. Try it!
Course: Main Course, Pasta
Servings: 4

Equipment

  • food processor optional
  • pasta machine optional

Ingredients

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/2 cup water

Instructions

  • Mix the flours together and stir in the water until the dough is holding together in a fairly stiff clump. I use a food processor for this step but it's not essential.
  • Knead the dough for about 5 minutes to develop the gluten. If the dough is crumbly, add a little water. If it's wet, add a little flour.
  • Wrap the dough and let it rest for an hour. Resting is important. You can also refrigerate it overnight. Or freeze.
  • Cut off one-third of the dough. Rewrap the remaining. Roll the dough out as thin as possible. Use flour if it sticks. Or, use a pasta machine to roll the dough, following machine directions.
  • Cut the dough into desired noodle shape. You can use a pasta machine, or mixer attachment, or knife.
  • Drop into boiling salted water for 2 minutes. The noodles will float to the top when they are done.
Prep Time5 minutes
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Quick Alfredo Sauce

Blend it up in a minute!!
Course: Sauces and dressings
Servings: 6

Equipment

  • blender

Ingredients

  • 1/2 cup cashews If you don't have a high-speed blender, soak them in hot water for an hour to soften. Then drain.
  • 1 cup veggie broth
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp miso
  • 1/8 tsp nutmeg
  • 1/2 tsp salt optional, depending on the saltiness of the veggie broth. Miso is salty too.

Instructions

  • Put all ingredients into a blender and blend until creamy.
  • Use immediately, refrigerate, or warm in a saucepan.