New Year

Happy New Year Wishes(2008)
From 101lifeStyle.com

New Year Recipes:

New Year Eve Recipes:

B.New Year Eve Soups(Contd.):

6.New Year Soup(makes 4 servings):
Ingredients:
3 tablespoons [45 ml] butter; 1 white onion, diced; 1 leek [white only], minced; 1/4 medium-size cabbage, shredded; 4 cups [1 L] chicken broth; 3 tablespoons [45 mL] barley; 1 slice lean salt pork; 1 potato, diced; 3 tablespoons [45 mL] minced parsley; 3 tablespoons [45 mL] minced celery leaves [pale leaves from the heart]; 1 tomato, peeled, seeded and finely diced; 2/3 cup [160 mL] light cream; Beurre manie [2 tablespoons / 30 mL softened butter mixed with 2 tablespoons / 30 mL flour]; Salt and pepper, to taste;
Method:
Melt butter into a large casserole. Add onion dices, minced leek and shredded cabbage. Melt, do not brown, vegetables. Pour in chicken broth; add barley and salt pork. Bring to a boil; simmer for 40 to 50 minutes. Mix in potato dices; simmer for 20 minutes. Stir in minced parsley and celery leaves and tomato dices; simmer for 15 minutes. Remove salt pork. Heat cream; pour warm cream into soup mixture. Stir in beurre manie; salt and pepper. Just bring to a boil, stirring; immediately remove from heat [do not boil]. Serve.

7.New Year Hopping John Soup:
Ingredients:
1 onion, chopped in fairly small pieces; 1 cup celery, chopped in fairly small pieces; 1 T olive oil; 1 tsp. minced garlic; 2-3 cups diced ham (cut off the ham rind and save); 8 cups homemade chicken stock(or use water with chicken soup base or canned chicken broth); 2 16 oz. packages frozen black-eyed peas (or use 6 cups freshly cooked black-eyed peas); 1/2 tsp. dried thyme; 1 bunch fresh collard greens, chopped (about 2 cups when measured after chopping, but next time I would use more); pinch red pepper flakes (optional); 2 tsp. apple cider vinegar, or more to taste; Optional: ham flavor base if needed;
Method:
In large frying pan, saute onion and celery in olive oil about 5 minutes, until starting to soften. Add garlic and saute 2 minutes more, then add ham and saute over very low heat 10 minutes. (Don't skip this step, which concentrates the ham flavor into the vegetables.) Transfer mixture to large soup pot, add chicken stock, black eyed peas, and ham rinds if available, and cook at very low simmer for one hour. After soup has cooked one hour, taste for flavoring. Add more water and ham flavor base if needed. (It will depend on your ham, but I usually add a tiny bit. I added about 2 cups more water to the soup at this point.) Add chopped collard greens, stir into soup and simmer one hour more, or until black-eyed peas are quite soft. When black-eyed peas are as soft as you want them, remove pieces of ham rind, then use an immersion blender, food processor, or hand masher to partially process about half the soup. You want a mixture of broken and unbroken black-eyes peas, with some thickening of the soup from the pureeing process. Be careful not to over process. Add red pepper flakes and vinegar and simmer 10 minutes more. Serve hot.

8.Spinach, Bacon And Potato Soup:
Ingredients:
2 strips bacon; ½ cup onion; 2 cups chicken broth; 1 (15.5-ounce) can mixed vegetables; ½ teaspoon salt; ¾ teaspoon dried thyme; ¾ teaspoon dried sage; ½ teaspoon pepper; 3 (15.5-ounce) cans spinach, drained; 2 cups low-fat milk (Or 2/3 cup nonfat dry milk + 2 cups water); ¼ cup dried parsley;
Method:
Cut strips of bacon into pieces. In a skillet over medium-high heat, cook until crisp. Remove and set aside. In the same skillet, sauté chopped onion in the drippings until tender. Stir in chicken broth, mixed vegetables, salt, thyme, sage, and pepper. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes. Stir in chopped spinach and cook for 4 minutes. Stir in milk, parsley, and the reserved bacon; heat through.

9.Black eyed Beans and Ham Soup(serves 8):
Ingredients:
1-1/2 cups dry black?eyed peas; 2 pound ham hocks or ham bone; 8 cups water; 1 cup chopped celery; 1/2 cup chopped onion; 1-inch piece of bay leaf; 1/2 teaspoon thyme; 1 tablespoon flour; 1 tablespoon bacon or ham drippings; Slices of lemon and hard-cooked egg;
Method:
Combine black-eyed peas, ham hocks or bone and water in large kettle. Add chopped celery, chopped onion and bay leaf. Crush thyme and add to soup. Simmer until peas are done, about 1 hour. Remove ham hocks and by leaf; press soup through sieve or puree in food mill or a blender. Return to kettle. Blend flour and drippings and cook in small pan until browned. Slowly stir this roux into the soup and simmer until soup is thickened. Season to taste with salt and pepper. Cut meat from the bone into 1/2 inch cubes and add to soup. Serve hot with slices of lemon and hard-cooked egg.

10.Korean Rice Cake Soup(serves 4):
Ingredients:
6 cups (1/8-inch-thick) rice cake stick rounds (available in the freezer section of Korean markets; thaw in refrigerator before using); 1 tablespoon vegetable oil; 2 cloves garlic, crushed and finely chopped; 1/2 pound lean ground beef sirloin; Salt and freshly ground black pepper; 6 green onions, white and pale green part only; 8 cups beef stock or chicken stock; 1 strip (1 inch wide and 6 inches long) dried kelp (optional; available in Asian markets); 1 tablespoon sil koch'u (hot red pepper threads), for garnish (available at Korean markets);
Method:
In a bowl, soak rice cake rounds in cold water for 30 minutes to soften. Meanwhile, in a skillet, heat oil over medium heat until hot. Add garlic and saute 2 minutes, until fragrant. Add ground sirloin and saute 5 minutes, until meat is barely cooked through. Season with salt and pepper, and set aside. Slice a small amount of green onions into thin rings and set aside for garnish. Slice rest of onions diagonally into 1/4-inch pieces. In stockpot, bring stock to vigorous boil over high heat. Decrease heat to medium-high, add green onion pieces and kelp, and boil 10 minutes. Add rice cake rounds and cook 10 minutes, until rice cakes are soft and chewy, or to desired consistency. Transfer kelp to cutting board and cut into diamonds. Set aside. To serve, ladle soup into individual serving bowls and top with the meat. Garnish with green onion rings, kelp pieces and sil koch'u. Serve very hot with a side dish of kimchi, if you like.
Note: Steamed filled dumplings are often added to this soup for New Year's Day. If you don't want to make your own, buy prepared frozen ones. Steam or boil them in a pot of water. Then add a few to each bowl of soup just before serving.

New Year Eve Main Dishes