We made it to 2013, folks. Whether you spent last night at home snuggled in your pajamas with family, out on the town with friends, or some other way entirely, I hope you all had a wonderful evening. Joe and I had a great time at the New Year’s Eve party we attended in Salem. I was too busy chatting and having fun to take many pictures, but did have someone take one of Joe and me right after midnight.
When I checked the blog’s Facebook page after midnight I was incredibly excited to see that it had gained 8 more likes since my pre-party post. You all are amazing! I am now even closer to my next milestone of 250 likes (and 250 squats). It also means that today I had to do 80 burpees. I didn’t do them all at once because I was already super sore from the sit ups and lunges yesterday, but knocked them out in sets during commercials tonight. Thank you all so much, let’s get the page to 250 and beyond!
After the party we stayed the night at a friend’s house (drinking and driving is never ok) and we had brunch this morning at a local diner. I got the Eggs Benedict Florentine because I can never get enough of poached eggs!
After brunch Joe and I went to the grocery store to stock up on food for the week, including snacks for two of my Arbonne launch parties this week. Speaking of, if you’re in the Boston area and interested in learning more about my business with Arbonne or the products, send me an email and I’ll give you more details about the parties. We also got some traditional New Year’s day staples: black eyed peas and collard greens.
Growing up in the South there was not a single New Year’s Day when my mother didn’t make collard greens, black eyed peas, corn bread, and some sort of salty pork for dinner. Traditionally, the collard greens represent green money, the black eyed peas represent coins, and the corn bread represents gold. Eating this meal on New Year’s Day is said to bring wealth in the new year.
We can all use wealth in 2013, right? I thought so, but I didn’t want to make the collard greens and black eyed peas in the traditional way. Instead, I thought back to some of my other collard green recipes using collards as wraps, but wanted something a bit warmer on such a cold evening. Then I remembered that Bonnie posted a recipe a while back for collard green enchiladas. Her recipe inspired the one below. Since I didn’t make corn bread with this meal, I had a low fat corn muffin for lunch. I have to get my gold somehow, right?
- 6-8 collard green leaves (depending upon size, left whole)
- 1/2 cup quinoa (uncooked)
- 2 collard green leaves (chopped)
- 1 can black eyed peas
- 1 yellow or orange bell pepper (diced)
- 1/2 medium onion (chopped)
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1/4 teaspoon ground ginger
Preheat oven to 375 degrees. Steam or briefly boil whole collard green leaves until soft enough to roll (if boiling, this should take 5-10 minutes). Cook quinoa according to package instructions and set aside. Sauté onion and bell pepper in olive oil until onions start to become transparent then add to quinoa. Mix in black eyed peas, chopped collard greens, and spices.
Spread steamed or boiled collard greens on a flat surface and spoon filling into the middle. Roll top and bottom of each leaf, then roll sides until tightly wrapped. Place in a baking dish or deep sided pan, seam down. Spritz with cooking spray to avoid burning and cook for 25-30 minutes.
Plate and enjoy! These can be enjoyed alone or with your favorite accompaniment. I had mine with a dollop of Stonewall Kitchen’s Smoky Barbecue Aioli, but I think I’ll try my next one with a bit of fresh salsa.
Have you ever put a spin on your favorite traditional dish? Do you eat anything special on New Year’s Eve or New Year’s Day?