Search Results for: biscuits

Country Time Buttermilk Biscuits

  • 1 stick of unsalted butter, melted and divided
  • 2 C of flour
  • 3 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t sugar
  • 4 T of cold unsalted butter, cut into pieces
  • 3/4 C buttermilk

Preheat oven to 450 degrees. Brush 2 T of the melted butter over the bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork; add only enough buttermilk so that the dough begins to hold together for a few seconds, then add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat work surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 inch thick.
Cut out the biscuits with a round cutter or the edge of a drinking glass dipped in flour.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Makes about 12 biscuits, depending on the size

Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible.  This will keep the biscuits from becoming tough during the baking time.

ahhh… the aroma of fresh baked bread. Is there anything better? Well, yes there is! How about the aroma of pies, cookies, muffins, cupcakes, brownies, cakes, and bread, too, ALL coming out of your own oven, piping hot and delicious!

If you’ve been a bit shy about starting to bake bread or other goodies, Baking Made Simple is the perfect place to start. This collection covers all your favorite baked goods, from bread to brownies, cookies to cupcakes, and more. You’ll find recipes to get you baking fast and easy, with tasty results every time!

Along with hundreds of recipes, you’ll also get detailed instructions for producing excellent doughs, pastries, and batters, as well as advice on just what baking essentials you’ll need. You can start as simply as you wish, or dig in and set your kitchen up to rival any professional bakery.

Don’t wait any longer to start baking with your family! Click on and order your copy of Baking Made Simple now and enjoy the warm, comforting aroma of fresh baked goodies in your very own kitchen today!

Sweet Cream Biscuits

I found a recipe in Southern Living (I think) 20 some years ago for sweet cream biscuits. It was the best biscuits I had ever had but while moving my book came open and we lost the recipe. Does anyone else know what it is? Thanks

Marinated Ham Biscuits

  • 2 packages Pepperidge Farm party rolls
  • 3/4 pound ham (boiled or country)
  • 1/2 pound Swiss cheese

Layer 2 pieces of ham and cheese on each roll and put on a cookie sheet with a rim.

  • 2 sticks butter
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce

Melt together and bring to a boil for 1 minute. Pour over biscuits. Sprinkle with poppy or sesame seeds if desired. Refrigerate for at least 2 hours. Bake at 350 degrees for 10 minutes.

Leftover Biscuits

You can always save leftover biscuits for something a little sweeter like bread pudding or freeze for another dinner side.

Grands Style Biscuits

Hello, my 4 year old loves Pilsbury Grands Homestyle Biscuits. It can be quite expensive keeping them in stock. Does anyone have a recipe for homemade that are very close? Thanks!

Homemade Biscuits

 

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 1/4 to 1/3 cup shortening
  • 2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.

Homemade Biscuit Recipe

Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.

Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.

Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.

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Paula’s Purty Nearly Instant Biscuits

  • 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
  • 1 cup shortening
  • 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn’t feel like baking. The results are divinely inspired.

First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don’t have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

These biscuits are better tasting, and much cheaper than canned whack-‘em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

If you enjoyed this simple bread recipe, try making orange juice muffins next. They are delicious.

Sausage Spinach Bean Soup

This soup is so perfect on a cold and rainy day like today. I love the hearty flavor and between the sausage and the beans it’s a filling meal. Just add some biscuits or a slice of homemade bread.

The recipe is from the Cook Once – Eat Twice Cookbook. It has all kinds of recipes that you can fix one day and turn into a different meal the next day. This is a great example. I make a big pot of beans one day and serve them with cornbread and then use the leftovers in a yummy pot of soup like this the next day.

Sausage Spinach Bean Soup
 
Ingredients
  • 8 oz. pork sausage
  • ½ cup onion, chopped
  • 2 (19 oz.) cans of Great Northern beans, rinsed and drained
  • 2 cup fresh spinach, washed and chopped
  • 1 (14 oz.) can chicken broth
  • 1 tsp dried thyme
  • ¼ cup Parmesan cheese, fine shredded
Instructions
  1. Crumble the sausage into a soup pot, stir in the onion.
  2. Place the pot over medium heat.
  3. Cook the mixture for 5 minutes, stirring often, until the sausage is cooked.
  4. Add the beans to the pot and stir.
  5. Pour the chicken broth into the pot, add the thyme.
  6. Bring the soup to a boil then reduce the heat to low.
  7. Cover and simmer for 5 minutes.
  8. Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
  9. Sprinkle with the Parmesan cheese before serving.
  10. Makes 4 servings.

 Variation:
Add some spiral pasta during the last 10 minutes of cooking time for a more filling dish.

Bowl of kielbasa bean and spinach soup

Advent Calendar Day 20 – Homemade Bread Warm From The Oven

We had one of my favorite simple dinners last night. I roasted a chicken and made a loaf of homemade bread. I got the last of the lettuce from the garden and dinner was done. And it was delicious. There’s just something about adding warm bread fresh from the oven to make any meal special.

Hillbilly Housewife Advent Calendar Day 20Give it a try. Whip up some homemade biscuits tonight, make a cornbread to go with that chili or bake your first loaf of homemade bread. I’m sure you’ll be hooked.

35 Homemade Bread Recipes

“Fresh Out Of The Oven, Buttered and Gone”

There’s nothing more scrumptious than a warm piece of homemade bread fresh out of the oven. And with these 35 recipes, you’ll have more than just the basic bread to delight your taste buds. From chocolate chip pumpkin to banana to potato, there’s a wide variety of flavorful recipes to choose from.

Use them as a tasty breakfast treat or turn a simple soup or stew into a tasty and filling dinner with the addition of baked goods still warm from the oven.

Homemade bread is a staple in my frugal household and I’m sure it will become one in your as well.

Here are the some of the recipes you’ll find inside:

  • No Knead Dill Bread
  • White Bread
  • Easy No Knead Bread
  • One Hour Homemade Bread
  • Amish Bread
  • Homemade Cinnamon Bread
  • Banana Apple Bread
  • Five Ingredient Homemade Bread
  • Homemade Beer Bread
  • Wheat Bread
  • Easy Homemade Banana Bread

Download the Homemade Breads Kindle Cookbook free on Amazon today. 

Advent Calendar Day 15 – Crockpot To The Rescue

Thanks so much for your well wishes, good thoughts and prayers. Things are starting to look up and I’m read to rule out the flu. I think our daughter just has a bad cold and my shoulder is starting to feel better thanks to some rest yesterday.

Hillbilly Housewife Advent Calendar Day 15 Today we start the week busier than ever. My day is full of errands to run and appointments to keep. We wrap it all up with a school concert tonight that our daughter is supposed to sing in. Fingers crossed that she’ll feel well enough to sing.

Thankfully I have my trusty crockpot to take care of dinner for me. I’m getting ready to start some beef stew in there and by dinner time it will be ready and waiting for us. I’ll just add some biscuits and dinner is done.

I’m sure your days are getting just as busy, so for today’s Advent Calendar Treat, I would like to give you a 50% of coupon for Crockpot Cooking Made Simple. Just use coupon “ADVENT” during checkout. 

With instructions, tips and 500 recipes to chose from, I’m sure you’ll find some new family favorites in there. There are also some great ideas on how to turn traditional family favorites into crockpot meals. And don’t forget about Holiday Cooking. Making a dish or two in your crockpot frees up oven space.

Crockpot Cooking Made Simple

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work your crockpot into your meal plan, how to choose a good crockpot, and even how to convert your favorite recipes to work in a slow cooker.

Click on and order your copy of Crockpot Cooking Made Simple today!

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Today’s Question:

Let’s talk about crockpot cooking today. How often do you use your crockpot? Leave me a comment below and if you’d like let us know what your favorite crockpot recipe is.

10 Yummy Slowcooker Soup Recipes

Winter is here and that means we’re eating a lot of soup. There’s just nothing better than coming home to a nice warm pot of soup. Just whip up some biscuits to go with it, make some toast, or dust of the bread maker and start some bread when you’re starting the soup in your crockpot.

Below you’ll find 10 of my favorite Slowcooker soup recipes. These make a regular appearance on my weekly meal plan. Not only are soups absolutely delicious, they are also quite frugal and by using your crockpot you don’t have to worry about stirring pots all day.

10 Yummy Crockpot Soup Recipes

 

#1 Crockpot Bean Soup

Bowl of Bean Soup From The Slowcooker

  • 1 lb bag or 2 cups mixed beans, soaked overnight
  • 7 C water
  • 1-2 lbs ham, cubed
  • 1-2 pressed cloves garlic
  • salt, celery salt, and pepper to taste
  • 1 small onion, chopped
  • 1 Tbsp Italian seasoning and/or Herbs de Provence

Put all ingredients into your crockpot and cook on LOW for 8 hours.

 

#2 Crockpot Ham and Potato Soup

Ham and Potato Soup Cooked in the Crockpot

  • 3-1/2 cups peeled, diced potatoes
  • 1/3 cup chopped celery
  • 1/3 cup finely chopped onion
  • ¾ cup diced ham
  • 3-1/4 cups water
  • 6 chicken bullion cubes
  • ½ t. salt
  • 1 t. pepper
  • 5 T. flour
  • 5 T. butter
  • 2 cups milk

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes. 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick. Stir mixture into crockpot. Let cook 15-20 minutes more.

 

#3 Crockpot Minestrone Soup

Slowcooker Minestrone Soup

  • 1 small onion, chopped
  • 2 large carrots, peeled and thinly sliced
  • 1 medium zucchini, sliced 1” thick
  • 2 cloves garlic, minced
  • 2 15 oz cans kidney beans, drained
  • 6 cups beef broth
  • 1 28 oz can diced tomatoes, undrained
  • 1 t dried basil leaves
  • ½ t. dried oregano leaves
  • ½ t. salt
  • ¼ t. pepper
  • 2 cups cooked small pasta
  • ¼ cup grated Parmesan cheese

Combine all ingredients except macaroni and Parmesan cheese in the stoneware. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours. Stir in macaroni. Serve sprinkled with cheese. I substitute 1-1/2 t. Italian seasoning for the basil and oregano.

 

 

#4 Crockpot Sweet Potato Soup 

Sweet Potato and Apple Soup

  • 1 small onion
  • 2 white potatoes
  • 3 Sweet potatoes
  • 2 apples, cut into 1 inch pieces with the skin left on
  • 3 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground clove (optional)
  • 4 cups chicken broth
  • 2 tablespoons butter

Start by preparing your veggies and fruit. Scrub the potatoes really well and cut them into one inch chunks.

Peel the onion and give it a rough chop.

Core the apples and cut them into one inch pieces as well. I leave the peel on since it will blend into the soup and adds extra nutrition.

Chop or crush your garlic.

Add the veggies and fruit along with the salt and spices to your crockpot. Pour the chicken broth over everything.

Cook the soup on high for 5 hours.

Puree the hot soup either in batches in your blender or use a hand immersion blender right into your crockpot.

Stir in the butter and serve.

 

 

#5 Slow Cooker Baked Potato Soup 

Slow Cooker Baked Potato Soup

  • 6 large baking potatoes
  • 1 large onion
  • 3 cloves garlic
  • 1 quart chicken broth
  • ¼ cup butter
  • 2½ teaspoons salt
  • 1 teaspoon pepper
  • 1 cup half and half
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream
  • 8 slices bacon, cooked and crumbled
  • Extra Shredded Cheese for topping

Peel and cut your potatoes into small chunks. Chop the onion and garlic.

Put your chopped veggies, chicken broth, butter, salt and pepper into the crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours .

Mash mixture with a potato masher until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.

Ladle the soup into bowls and top each with sour cream, bacon and a little extra cheese.

 

 

#6 Crockpot French Onion SoupSlowcooker French Onion Soup

  • 3 large onions, thinly sliced
  • ¼ cup butter
  • 4 cups beef broth
  • 1 t. Worcestershire
  • ¼ t. salt
  • 4-5 slices French bread, toasted
  • ¼ cup Parmesan cheese

In slow cooker, combine onions and butter, broth, Worcestershire and salt. Cover and cook on HIGH 4-6 hours. Pour hot soup into bowls and top w/ bread and sprinkle w/ cheese.

 

 

#7 Slowcooker Beef and Vegetable Soup 

Beef and Vegetable Soup from the slow cooker

  • 6 beef bullion cubes
  • large pkg. 2 lbs. frozen mixed vegetables (I save left over veggies and use those)
  • 2 pounds beef roast, cut into pieces or can use left over beef
  • salt and pepper to taste
  • 1 (12 oz can tomato paste
  • 6 cups water

Pour ingredients into 6 qt. slow cooker and stir well. Cover and cook on low 8-10 hours. Serve w/ cheese toast or grilled cheese sandwiches.

 

 

#8 Crockpot Taco SoupYummy Crockpot Taco Soup

  • 1 pound ground beef
  • 2 cans Rotel
  • 3 cups cooked beans of your choice, (2 cans)
  • 1 can corn (optional)
  • 1 pkg. taco seasoning (2-3 T. bulk)
  • 1 pkg. ranch dressing mix (optional)
  • 8 oz tomato sauce
  • 1 chopped onion
  • 2 cups water

Brown beef in skillet w/ onion. Drain fat and add to crockpot. Add all other ingredients (do not drain cans), and stir to mix. Cover and cook on low 8 hours or HIGH 4. I usually add more water and a little more bulk taco seasoning powder to make it more soupy.

 

#9 Crockpot Turkey Noodle Soup Yummy turkey and noodle soup made in the slowcooker.

  • 2 cups of cooked turkey
  • 4 cups water
  • 4 cups turkey broth
  • 1 teaspoon seasoned salt
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion
  • 1 carrot
  • 2 stalks celery
  • 1 bay leaf
  • 6 ounces noodles

Cut your turkey (from leftover roasted turkey) into bite-size chunks. Chop the onion, carrot and celery. Place everything except noodles in your crockpot and cook on low for 4 hours. Remove the bay leaf and add the noodles. Cook another hour on low or 1/2 hour on high until the noodles are soft. Serve the soup hot.

 

#10 Crockpot Butternut Squash SoupHomemade Butternut Squash Soup with Bread

  • 2 tablespoons margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 butternut squash (2 pounds), peeled, seeded and cubed
  • 2 cups water
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 chicken bouillon cubes
  • 1 package (8 ounces) cream cheese, cubed

Melt margarine in 10-inch skillet over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix onion and remaining ingredients, except cream cheese, in 3 1/2 to 4 quart slow cooker, Cover and cook on low heat setting 6 to 8 hours or until squash is tender.

Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker; stir in cream cheese. Cover and cook on low heat setting about 30 minutes or until cheese is melted, stirring until smooth.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work your crockpot into your meal plan, how to choose a good crockpot, and even how to convert your favorite recipes to work in a slow cooker.

Click on and order your copy of Crockpot Cooking Made Simple today!

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Keeping Casserole Ingredients On Hand

If you want to throw together the perfect meal, you need to make sure that you keep all of your casserole pantry staples on hand. Here is a list that you can print to check your inventory against. By keeping these casserole ingredients on hand, you will be able to create a beautiful meal in no time!

Freezer Items

  • Flash Frozen Chicken Breasts
  • 4lbs of ground hamburger
  • 2lbs of ground turkey
  • 2 1lb packages of smoked sausage links
  • Tater Tots
  • Hash Browns
  • Mixed Vegetables, and several types of other frozen veggies: peas, corn, broccoli and artichoke hearts.
  • Chopped Onions

Canned Items

  • Cream of Mushroom Soup
  • Cream of Chicken Soup
  • assorted cream soups, celery, etc. (or make your own “Cream of Anything” soup mix)
  • cheddar cheese soup
  • Rotel
  • Chopped green chilies
  • Assorted canned vegetables: peas, corn, creamed corn
  • chicken broth (or bullion powder)
  • beef broth (or bullion powder)
  • green enchilada sauce
  • sliced olives
  • marinara sauce
  • diced tomatoes
  • tomato sauce
  • tomato paste
  • jars of gravy

 

On Your Shelf

  • dried pasta
  • macaroni and cheese
  • quick cooking rice
  • quick cooking barley
  • Jiffy corn muffin mix
  • stuffing mix
  • breadcrumbs
  • taco seasoning
  • chicken bullion cubes
  • Velveeta

In the Refrigerator:

  • Cheeses:Jack, Mozzarella, and Cheddar, Ricotta and Cottage Cheese.
  • Sour Cream
  • Corn Tortillas
  • Biscuits in tubes
  • Crescent rolls in tubes

Fresh Vegetables to have on hand:

  • Onions
  • Green Onions
  • Garlic
  • Bell Peppers
  • few hot to mild chili peppers
  • Celery
  • Apples

If you keep most of these ingredients on hand, you will have your choice not only of many casseroles, but lots of
other dinners too.

Casserole Ingredients to Keep on hand

Potato Leek Soup Recipe

My mom used to make a soup similar to this (without the spinach) but I never got around to getting her recipe. Instead I browsed through a few different online recipes and came up with this version which we love. I serve this with some homemade biscuits or a slice of sourdough bread fresh from the breadmaker. It’s a perfect cold winter evening meal.

5.0 from 1 reviews
Potato Leek Soup Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 medium onions, peeled and chopped
  • 1 cup cauliflower, chopped
  • 2 cloves garlic, grated or minced
  • 2-3 leeks, cut lengthwise, then rinsed and sliced
  • 4-5 medium potatoes, peeled and diced
  • 7-8 cups of vegetable stock
  • A handful of spinach or other greens, chopped
  • Salt and pepper
Instructions
  1. Heat the olive oil in a large pot over medium high heat. Add the carrots, celery, onions, cauliflower and garlic and stir to coat with oil. Jamie Oliver recommend putting the lid on askew and letting the ingredients cook for about 10 minutes this way.
  2. Add the potatoes and soup stock and bring to a boil. Reduce heat to medium, put on the lid on the pot and cook for another 10 minutes.
  3. Finally, add the spinach or greens and let cook for another 3 minutes or so, until they have softened. Season with salt and pepper and serve.

 

Leek and Potato Soup

Why We Ring In The New Year With Blackeyed Peas and Collard Greens

As many of you know I grew up in Germany. After I married my husband, my wonderful Mother-in-Law made sure I fixed some black-eyed peas and collards on New Year’s Day. She said the peas were for good luck and the greens for prosperity in the new year. I’ve cooked them every January 1st and thought I’d do a little research this year to see where these culinary traditions came from. I’ve come across some interesting stories and while I have no idea how historically accurate they are, I thought I’d share them with y’all today. And yes in case you’re wondering, my black-eyed peas are happily boiling away on the stove and my collards are cooking in the crockpot this year. We’ll have a couple of slices of leftover ham to round out the dinner.

Black Eyed Peas and Collard Greens

Let’ start with blackeyed peas. I’ve gotta tell you… they are not my favorite and I usually make them just once a year. I enjoyed the story behind them though. In my research I’ve come across two different stories. The first one claims that after Sherman’s march through the South, many Southerners were left with only black-eyed peas and salted pork. Even though the peas were usually used as animal feed, people considered themselves lucky to have them to fill their bellies. Thus the idea that black eyed peas were lucky.

The other story I’ve found involves slaves and the Emancipation Proclamation that went into effect January 1st 1863. Blackeyed peas were a common staple in African Americans diet at the time and probably played a big part in celebratory meals that day. From this the tradition of eating them on the 1st of January may have been born.

I didn’t find a great story like that to explain why we eat collard greens. Mostly they are one of the latest crops in the south and still readily available by January 1st. The green color of this yummy veggie is associated with our green dollar bills. According to tradition, each bite of greens you eat is worth $1,000 in the coming year.

I did come across something new though that has me adding to our New Year’s Day Menu this year. I’d thought of making some biscuits to go with the ham, black-eyed peas and collards. It’s going to be switched to corn bread since there is a tradition of eating it to make sure you have plenty of spending or pocket money during the New Year. The gold color of the corn bread represents gold or coins.

I’ve had a lot of fun looking into these traditions. They make me appreciate cooking (and of course eating) this traditional New Year’s Day meal even more.

How about you? Do you have any special New Year’s Traditions? Do you cook something similar? Did you hear a different story about why we eat this stuff? Leave a comment below and let’s chat about why we ring in the New Year with black-eyed peas, collard greens and corn bread.