Growing up in Austin and living in the south, I never realized that the southern tradition of eating black-eyed peas was not a “national” tradition until I moved to Ft. Collins, Colorado when Iwas first married. I went to the grocery to buy black-eyed peas for my tradtional recipe to serve on New Year’s Day and there were no black-eyed peas to be found in the store. And furthermore, no one had ever heard of this New Year’s Day tradition!
So for all of you that are not southern born and bred, eating black-eyed peas on New Year’s Day is to bring good luck for the coming year…so let’s all eat up! Here’s my recipe that was printed some years ago in Family Fun Magazine. It’s great way to get kids to eat their veggies and so delicious that both grown-ups and kids will enjoy it year round. Served-up in small glasses or footed clear coffee mugs, it’ makes a festive side dish. Served in a bowl, it is an awesome salsa-type dip served with corn chips. The photo shows the recipe layered with rice ( which is delish) but the recipe below was made for a salsa dip that we made at Kids Cook! in Austin last week as our food treat activity…the kids ate this up beyond belief !!!
Happy New Year Confetti Black-eyed Peas
1 cup chopped green bell pepper
1 cup chopped orange bell pepper
1 tomato, chopped
1/4 teaspoon chili powder
1 teaspoon onion powder
2 teaspoons lime juice
Cilantro or basil, to taste
Salt and pepper to taste
2 cups fresh, canned or frozen black-eyed peas cooked and cooled
1 cup grated Cheddar cheese
Sour cream and cherry tomatoes (for garnish)
Stir together chopped bell peppers, onion powder, chopped tomato, chili powder and salt and pepper. Add black-eyed peas and top with cheese. Serve with corn chips or veggies.
Kids Cook! 512-346-3333 www.kidscookaustin.com
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