We all start the new year with every intention of getting our diet on track. Eating healthy is a top priority, although how long that priority actually lasts is a question. Today's New York Times features a Greek twist on the Southern tradition of black eyed peas for New Year's. In this Greek Black Eyed Pea Salad you'll find a salty burst of feta along with sweet peppers and a simple vinaigrette. I think it would be the ideal side for simple grilled fish or shrimp. The great things about salads like this one? Well, they keep for a few days (and often taste better), they are perfect for a crowd so double, triple, or quadruple away, and they taste so good you don't even know you're eating healthy. We should all eat more salads like this in 2010!
Now, after that healthy salad, you mine as well dig into a piece of Rum Walnut Chocolate Chip Pie, right? Sure. In today's LA Times the recipe comes from a restaurant called Cold Springs Tavern in Santa Barbara. The pie looks rich and velvety and if you served it warm it might just taste like the world's best chocolate chip cookie. While you're there, check out the slideshow featuring their favorite 50 recipes from LA-area restaurants. I'm loving the Grilled Cheese with Shallots from Lucques (see, that healthy eating thing has already gone out the window and the new year hasn't even started!).
At the Washington Post they're helping me out with a gorgeous recipe for Beef Satay on Rice Noodles. A full meal on a plate, this dish includes beef tendlerloin marinated in a homemade, yet simple, hoisin sauce and quickly cooked under the broiler. It's served on top of tender rice noodles with snow peas, cilantro, carrots, and green onions. I love a one-recipe dinner and it's even better when it is actually good for you. If you're stearing clear of beef, this would certainly work with chicken or pork.
I love, love, love pozole. It's a Mexican soup laced with red chiles, hominy, and usually tender pork. If I'm eating it out in SF, my favorite is from Nopalito. But, with this recipe, from the San Francisco Chronicle, I'm going to try making it myself. It uses chicken drumsticks to speed things up, which makes it work well for a weeknight dinner. The dried chiles are easy to find at most supermarkets these days so don't be scared off. This is a dish that is flavorful from top to bottom, every bite should make your mouth sing. Garnishes are key too-serve sliced radishes, oregano, more chiles, lime wedges, and crispy tortilla chips along side. It's another one recipe meal, one that makes a cold winter night warm up very quickly.
Happy Reading, Happy Cooking, and Happy New Year!