Today I’m sharing two recipes I make every New Year’s Day. One is an easy soup that you can get cooking in 15 minutes (cook time is about 90) and the other, a savory quick bread recipe that takes no yeast and about 5 minutes to pop into the oven. Just what you want when you’re a) hungover b) tired of the kids’ holiday break c) taking down Christmas decorations d) watching football or e) all of the above.
New Year’s Day Soup (recipe from Southern Living Magazine, 2003)
1 cup diced smoked lean ham
2 celery ribs, chopped
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
2 (15-ounce) cans black-eyed peas, undrained
2 (14 1/2-ounce) cans low-sodium, fat-free chicken broth
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 1/2 cups chopped fresh spinach
1/2 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: chopped fresh spinach
Saute first 5 ingredients over medium heat in a Dutch oven until vegetables are tender.
Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes. Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.
3 cups self-rising flour
1/2 cup sugar
2 tablespoons chopped fresh chives
3/4 cup shredded sharp Cheddar cheese
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
Stir together first 5 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
*Non-alcoholic or light beer may be substituted.