LITTLE ROCK, Ark. — What's your traditional Christmas Day meal look like?
How about spicing it up with something new! Food blogger Debbie Arnold has a couple of yummy recipes to share, including soup, chili, and a salad!
Delicata Squash, Cranberry, Pomegranate and Arugula Salad
Serves 6 to 8
Ingredients For the Salad
- 2 medium delicata squash
- 1 tablespoon olive oil
- kosher sea salt and freshly cracked black pepper
- 4 heaping cups baby arugula
- 1 cup pomegranate arils
- 1/3 cup dried cranberries
- 1/3 cup toasted almond slices (substitute pumpkin or sunflower seeds or candied pecans)
- 1/4 red onion thinly sliced
- 3 to 4 ounces crumbled feta or shaved parmesan cheese
- Freshly cracked black pepper and salt to taste
Instructions for the Salad
- Preheat the oven to 425 degrees F.
- Slice the squash in half lengthwise; remove seeds and discard. You do not need to peel the squash.
- Cut each half into 1-inch slices. Drizzle the squash slices with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine.
- Roast for about 30 minutes or until the squash is fork-tender and golden, flipping halfway.
In a medium skillet over medium-low heat, toast the pecans, stirring frequently, until they are just toasted. - In a small bowl, whisk together the olive oil, cranberry balsamic vinegar, and honey with a pinch of salt and pepper.
- Cool the squash for 10 minutes or so.
- Place the arugula in a large salad bowl and toss with the vinaigrette.
- Sprinkle in pomegranate arils, dried cranberries, and red onion slices; toss gently to combine.
- Sprinkle top of salad with cheese and serve.
Note: The salad can be made ahead except for the addition of the vinaigrette. Just before serving, toss the salad with vinaigrette.
For the Vinaigrette Maple-Cranberry Balsamic vinaigrette
- 2 tablespoons olive oil (Try pumpkin seed oil if using pumpkin seeds.)
- 1 tablespoon cranberry balsamic vinegar (substitute balsamic vinegar)
- 1 teaspoon real maple syrup
- ½ teaspoon Dijon mustard
- freshly ground black pepper
Instructions for the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper. (You can use a mason jar with a lid to shake the dressing as well.)
Sweet Potato and Black Bean Chili
Loaded with lots of flavor from the spices, beans, and Rotel (or tomatoes), this chili is a healthier alternative to its meatier cousins. You won’t miss the meat, however, and will benefit from the addition of the ancient grain, quinoa which is a complete protein.
Serves 4 to 6
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato peeled and diced
- 1 large red onion diced
- 1 cup diced red bell pepper
- 4 cloves garlic minced
- 2 tablespoons chili powder
- ½ teaspoon ground chipotle pepper
- ½ teaspoon ground cumin
- 1/4 teaspoon salt
- 32-ounce box vegetable stock (about 4 cups)
- 1 15- ounce cans black beans rinsed
- 1 14.5- ounce can diced tomatoes, fire-roasted tomatoes or Rotel
- ½ cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado cilantro, crema, cheese, guacamole
Instructions
- Heat a large heavy bottom pot with the oil over medium-high heat.
- Add the sweet potato, onion and bell pepper and cook for about 5 minutes, until the onion is softened.
- Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
- Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
- Add the lime juice and remove the pot from the heat. Season with salt as needed.
- Garnish with avocado, cilantro, crema or cheese before serving.
Lucky Black-Eyed Peas and Collard Greens Soup {Slow Cooker)
Serves 6 to 8
Ingredients for the Soup
- 2 cups dried black-eyed peas
- 1/2 pound Petit Jean Meats Hickory Smoked thick-sliced bacon, chopped* (Sub in some hog jowl to keep true to tradition.)
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 - 1 jalapeño, seeded and minced (optional)
- 2 stalks celery, chopped
- 4 carrots, peeled and cubed
- 8 cups low-sodium chicken broth, divided use
- 1 1/2 cups chopped Petit Jean Meats hickory-smoked ham or smoked sausage. Smoked turkey is also nice.)
- 1 14.5-ounce can of Rotel
- 1 Tablespoon kosher salt
- 2 Tablespoons olive oil (or save some of that bacon fat)
- 3 bunches collard greens, tough stems, and ribs removed (tender ribs can be left), leaves thinly sliced
- 1 Tablespoon dark brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon red pepper flakes (or Aleppo pepper flakes)
- 1/4 teaspoon ground black pepper
- 1 cup uncooked Riceland long-grain white rice, prepared according to package directions (optional)
Instructions for Soup
- Rinse peas with cold water; set aside to drain.
- In a large skillet over medium heat, add bacon and cook 4 to 5 minutes. Do not crisp. Remove and set aside to drain.
- Add onion, garlic, minced jalapeño, celery and carrots to bacon fat and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes.
- In a 5 to 6 quart slow cooker, add rinsed and drained peas, rendered bacon and onion mixture. Add 6 cups chicken broth, chopped ham or whatever pork you are using and Rote.
- Stir in kosher salt.
- Cook on low for 8 to 10 hours.
- Prepare rice and set aside.
Instructions for Collards
- In a large skillet or Dutch oven with lid about 30 to 45 minutes before serving, heat olive oil over medium heat.
- Add collard greens, cook 10 minutes, stirring frequently.
- Add 2 cups chicken stock. Cover and simmer 20 to 30 minutes or more until cooked down.
- Season with brown sugar, garlic and onion powder, salt, red pepper flakes, and black pepper.
- Taste soup for seasoning.
- Serve soup over rice (if using) and top with a spoonful of collard greens.
Note: Smoked turkey leg or wing meat may be used in place/in addition to the pork if desired.
Enjoy lots of good luck!