Saturday, January 4, 2014

A New Year

I love celebrating New Years staying up late, drinking champagne, being with friends and family, reflecting on the previous year, accomplishments, changes, relationships, views, places I have visited, I love it all.

Some of the rituals I incorporated into my new years this year included burning small pieces of paper with words representing things you want to leave behind for the new year, such as judgement or bad habits. I was lucky to do this at the Cheese Board Collective's annual New Years Eve party with a few of my closest friends and many others who are apart of the collective.

New Years Day began with a hangover, delicious home brewed coffee and playing around in the kitchen perfecting a black eyed pea chili recipe. To say the least, the chili turned out amazing.

New Years Day Black Eyed Chili:

2-3 cups black eyed peas - soaked overnight
1 can kidney beans
1 can black beans
6-7 cloves garlic roughly chopped
1tbsp cayenne pepper
2tbsp oregano
1tbsp chili powder
2tbsp cumin
2-3 Cans diced tomatoes (I was lucky enough to use some that had been freshly canned this summer!)
1 small can of tomato paste

Put the black eyed peas into a large pot with a little water and olive oil and place on low heat. Make sure the peas have been soaked over night and feel hydrated (the alternative is using 2-3 can of black eyed peas). Add in the other beans, the tomatoes and the garlic. Make sure the heat is at a low simmer. Add the spices, mix and keep on low heat for 1 hour, mixing every 15-20 minutes. Taste often and add spices to taste, and any additional salt and pepper desired. I ended up throwing a big bag of fresh spinach in at the end because we can always use more leafy greens in our diet! Since I was feeling easy (not lazy), a mixing up a Trader Joes Corn Bread premix did the trick in completing my lucky New Years Day Dinner - yum!

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