LETS MAKE A CHANGE IN 2013

This year has big changes for us, we must take a step back and look at our future, and prepare a new plan of action, to be successful in 2013.  I found if I don't worry about things I personally can not change, eliminates 3/4 of the things for me to worry about.  Maybe a good game plan would be start with working toward becoming financially independence, who knows. If you have a hobby or always wanted one this will be the year to start one or put more effort and time into your old hobby. This year I plan to rewrite and add more healthy recipes to my blog, complete twice as many craft project by just putting more time and energy into my hobby. Try my hand at alter art and  mixed media projects, also using my scraps and the supplies I have on hand if at all possible.  Maybe my creativity  will increase and take my mind away from the problems of today. I know we will make it through 2013 by taking one day at a time and with God on our  side we will be all right.

FROM OUR FAMILY TO YOURS HAPPY NEW YEAR

It is a long-standing tradition in African American families to indulge in a family or communal New Year's Day dinner featuring cabbage or greens, which symbolize greenbacks (paper money), black-eyed peas which symbolize coins and both giving good luck for the New Year. Our family New Year tradition brings the whole family together (4 Generations)  sharing the first meal of the year with a traditional soul food dinner. No matter how you celebrate it, we hope you have a happy new year!

This month I will only feature three recipes but they are some oldies but goodies.

KWANZAA PRINCIPLE DAY-6

6th Kwanzaa Principle: Kuumba or Creativity

Health Principle: Use imagination to keep diet and exercise routines 
Okra, Corn and Tomatoes

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
2 (10 ounce) packages frozen cut okra
1 (14.5 ounce)cans diced tomatoes
1(20 ounce) packages frozen corn
2 tablespoons Creole seasoning
salt and pepper to taste
1/4 - 1 tsp Cayenne pepper(depending on your heat tolerance).

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, and then add the onion and okra. Fry until tender and browned, stirring constantly. Add a little vinegar or squeeze of lemon can be used to brighten the taste and reduce the sliminess.Be careful, as this tends to brown quickly. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with Creole seasoning, salt and pepper, and serve.


To make this a one pot meal, add 1/2 pound of cook chicken and ½ pound of kielbasa sausages use a little sprayed in a pan, cook the smoked sausage until it’s a bit blackened on both sides and add with the corn. You can also try 1 pound of clean and deveined raw shrimp add with the corn. Its great serviced over white rice.

KWANZAA PRINCIPLE DAY 5

5th Kwanzaa Principle: Nia or Purpose

Health Principle: Good health is not accidental. Make health your purposeful objective every day.

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).


Fried Cabbage Greens

INGREDIENTS
6 slices of bacon*, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot; cook and stir continuously for 15 minutes, until
tender.
*Use 1 tablespoon of vegetable oil (health choice)
Tip:
If you like your bacon a crisp, remove it before you add the cabbage, add the bacon when it ready to service.

KWANZAA RECIPE DAY-4

4th Kwanzaa Principle: Ujamaa or Cooperative Economics

Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresher and you’ll be supporting businesses in your community.

BLACK-EYED PEAS

The first group of Africans slaves landed in Jamestown Virginia, they brought food over to America including seeds of there native crops and introduced several plants and black-eyed peas was one of the seeds. Black-eyed are healthy and slaves ate them to become strong. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck.

BLACK EYED PEAS

(Hoppin’ John)

Ingredients:

1 pound black-eyed peas or 2 package of frozen

4 cups water

1 medium onion

1/2 teaspoon seasoned salt

1/4 teaspoon pepper 3 or 4 *smoked necks bones or smoked turkey tails

1 teaspoon onion powder

1/4 cup margarine

1/4 teaspoon dried red pepper (optional)

3 cups of cooked rice

Preparation:

Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours. (If frozen just place into pot of water) Place them on the top of the stove, in a large dutch over. Combine with salt, pepper, onion, water, or turkey tails or *pork,  you can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.

Serves 4 to 6

*Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.

Boil the bones until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water, drain and use the pot liquor and  add water to make 4 cups.

Serve on top the rice on your plate.

Tips:

If you're up to the challenge, you might try adding the rice to the black-eyed pea mixture. If not, I suggests, "cheat" at serving time placed the black-eyed peas on top of the rice on your plate this works for me.

The challenge: After the peas are tender, Add the rice, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed, about 10 to 15 minutes. Mix well, and serve immediately.