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December 27, 2012
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FOOD: Good fortune begins with a bite of black-eyed peas

What will the new year bring? Health and prosperity, of course - but not unless you eat your lucky black-eyed peas on New Year's Day.

Here's a super-simple, tasty black-eyed peas recipe you can cook up Jan. 1. Pair it with homemade skillet cornbread for the perfect meal.

Postscript: Did you know that black-eyed peas are not peas at all? They are legumes.

This delicious Southern fish dish is accompanied by collard greens and vitamin-rich black-eyed beans, a combination that is said to bring good luck and financial enrichment. Serve this meal with fresh, hot cornbread on the side. Recipe for that follows.

1 bunch (large, about 101/4 pounds) collard greens

1 medium onion

Salad oil

Salt

1 can (16-ounce) black-eyed peas drained

1 tablespoon all-purpose flour

1 teaspoon paprika

1/2 teaspoon dried thyme leaves

1/8 teaspoon ground red pepper

4 (4-ounce) red-snapper fillets

1 tablespoon lemon juice

Lemon slices and parsley sprigs, garnish

1. Coarsely chop collard greens and onion. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot salad oil, cook onion until tender; add collard greens and 1/2 teaspoon salt; continue cooking until vegetables begin to brown. Add 1/4 cup water. Reduce heat to low; cover and simmer 5 minutes or until collard greens are tender, stirring occasionally. Stir in black-eyed beans; heat through. Keep warm.

2. On sheet of waxed paper, combine flour, paprika, thyme, ground red pepper, and 3/4 teaspoon salt. Press flesh-side of snapper fillets into flour mixture to coat.

3. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook snapper fillets 5 to 7 minutes until fish flakes easily when tested with a fork, turning fillets halfway through cooking time. Remove fillets to warm platter. To same skillet, add lemon juice and 1 tablespoon water; heat to boiling; pour over snapper.

4. To serve, arrange collard greens on platter with snapper. Garnish with lemon slices and parsley sprigs. Serves 4.

• Each serving: About 320 calories, 9g total fat, 42mg cholesterol, 1,000mg sodium.

For thousands of triple-tested recipes, visit www.goodhousekeeping.com/recipefinder/.

This delicious homemade cornbread is baked in an oven-safe skillet - preferably one that's heavyweight, such as cast iron.

1 cup all-purpose flour

1 cup yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

4 tablespoons margarine or butter, cold

1 can (8 1/2 ounces) cream-style corn

1 large egg, beaten

2 ounces Monterey Jack cheese with jalapeno chiles, shredded

1. Preheat oven to 400 F. Grease 10-inch skillet with oven-safe handle.

2. In large bowl, mix flour, cornmeal, sugar, baking powder, salt and black pepper. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles fine crumbs. With fork, stir corn, egg and cheese into flour mixture just until blended (batter will be very stiff).

3. Place greased skillet in oven; preheat pan 5 minutes (to help brown bottom of cornbread). Remove pan from oven; spoon batter into skillet and spread evenly with small metal spatula.

4. Bake corn bread 15 to 20 minutes, until toothpick inserted in center comes out clean and corn bread is just firm to the touch. Cut into 8 wedges and serve warm. Serves 8.

• Each serving: About 290 calories, 9g total fat (3g saturated), 34mg cholesterol, 375mg sodium, 44g carbohydrate, 1g dietary fiber, 7g protein.

For thousands of triple-tested recipes, visit www.goodhousekeeping.com/recipefinder/.

© 2012 Hearst Communications, Inc. All rights reserved


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