Dietitian Kim Galeaz: Good Luck Foods Recipes

INDIANAPOLIS – Dietitian Kim Galeaz explains the symbolism of “good luck” foods and shares some recipes filled with both good luck and good health!

Ingredients:

• 14-18 ounces of Soba noodles (or any wheat, rice, or buckwheat noodle)
• Spicy Korean Sauce:
  • ½ cup Gochujang Korean Red Chili Paste
  • ½ cup unseasoned rice vinegar
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons of honey
  • 3 tablespoons firmly packed brown sugar
  • 4 tablespoons of sesame oil
  • 1/3 cup toasted sesame seeds
• 1 ½ – 1 ¾ cups chopped green onions (white and green parts)
• 1 – 2 Asian pears, unpeeled and diced
• ½ cup POM Wonderful pomegranate arils + more for garnish

Directions:

• Cook noodles according to package directions
• Drain well
• Place the cooked noodles in a large bowl
• While the noodles cook, prepare the spicy Korean sauce
• Whisk all sauce ingredients in a separate medium bowl
• Pour the sauce over the cooked noodles with green onions, diced Asian pears and ½ cup pomegranate arils
• Mix lightly to combine all the ingredients
• Garnish with more pomegranate arils before serving
• Can be served immediately at room temperature or refrigerate in an airtight container and serve cold

* Makes about 11 cups of salad

Ingredients:

• 6-7 thick sliced ​​bacon slices, cut into ¾-inch pieces
• 2 cups finely chopped onion
• 1 ½ cup finely chopped celery
• 1 ½ cup finely chopped green peppers
• 3 large garlic cloves, very thinly sliced
• 1 tablespoon + 1 teaspoon Cajun seasoning
• 1 teaspoon of dried thyme leaves
• ¼ teaspoon cayenne pepper
• ¼ to ½ teaspoon of salt
• ½ teaspoon ground black pepper
• 1 pkg. (13 oz.) Fully cooked andouille sausage, cut into ¼ inch slices then halved
• 3 cans (15.5 oz each) black-eyed peas, drained and rinsed
• 4 cups (1 liter) low sodium chicken broth
• 1/2 cup chopped green onion + more for garnish (white and green parts)
• Cooked rice for serving

Directions:

• In a large pot over medium-high heat, cook the bacon, stirring frequently, until the bacon is almost crisp, about 10 minutes
• Add the onion, celery, bell pepper and garlic
• Cook, stirring frequently, until the vegetables are tender and softened
• Stir in the Cajun seasoning, thyme, red pepper, black pepper and salt, along with the andouille sausage, black-eyed peas and chicken broth.
• Bring to a boil, then reduce the heat to very low and simmer for at least 20 to 25 minutes, to allow the flavors to mix and blend
• Once done, stir in ½ cup green onion
• Serve with cooked rice
• Refrigerate leftovers in a tightly covered container

* Makes about 9 ½ cups (8-10 servings at least)

Ingredients:

• 4 to 5 thick sliced ​​bacon slices
• 1 ½ cup finely chopped onions 3 garlic cloves, minced
• 2/3 – ¾ cup finely chopped cooked smoked deli ham
• 1 ½ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• ½ teaspoon crushed red pepper
• teaspoon of paprika
• 2 teaspoons of apple cider vinegar
• 2 teaspoons of Worcestershire sauce
• 1 ½ tablespoons of sugar
• 1 ½ bag (16 oz size) pre-washed and pre-chopped green cabbage
• 3 cups low sodium chicken broth

Directions:

• In a large saucepan over medium-high heat, cook the bacon slices until crispy.
• Remove from the pan and crumble
• Put aside
• Keep all or at least 2 tablespoons of bacon fat in the pan and add the onion
• Cook until onion is tender, about 4 minutes
• Add the garlic and cook for another 2 minutes
• Add the crumbled bacon, diced ham and all the spices and seasonings
• Stir and cook just a minute, then add the chopped green cabbage
• Cook, stirring constantly, until the greens begin to wilt and shrink
• Stir in the chicken broth
• Lower the heat to low, cover and simmer for about 20 minutes
• Remove the cover and simmer for another 10 minutes, until the vegetables are tender. (Some people like to cook collard greens for up to 2 hours; it’s your choice!)
• Serve warm / hot

*Makes 5 full cups (7 servings, ¾ cup each)

Ingredients:

• 1 ounce (2 tbsp) Pom Wonderful 100% Pomegranate Juice
• ounce (1 ½ tbsp) vodka
• ½ ounce (1 tbsp) orange liqueur
• ½ ounce (1 tbsp) freshly squeezed lemon juice
• ¾ ounce (1 ½ tablespoons) of simple syrup or triple syrup *
• Champagne

Directions:

• Assemble the first 5 ingredients in a mixing glass and shake well with ice
• Filter into a fluted glass or martini glass and garnish with champagne
• Serve and enjoy!

* Makes 1 martini

* Triple syrup is a combination of simple syrup, honey syrup and agave syrup. All syrups are made by dissolving the sweet ingredient in an equal amount of water. To make 1 quart of triple syrup, mix 5 ounces of each syrup together.

Ingredients:

• 32 ounces of POM Wonderful 100% pomegranate juice
• 8 ounces of water
• 4 large cinnamon sticks, broken in half
• 6 whole cloves
• 1 star anise
• 6 green cardamom pods
• 6 juniper berries
• 1 ½ teaspoon pure vanilla extract
• Zest and juice for ½ orange
• Apple brandy
• Triple sec liqueur

Directions:

• Combine the pomegranate juice, water, cinnamon sticks, cloves, star anise, cardamom pods, juniper berries, vanilla, orange zest and orange juice in a medium saucepan
• Bring to a low simmer over low heat
• Keep the heat low and simmer for another 45 minutes
• Turn off the heating
• All the mixture to infuse for at least 2 hours off the heat
• Stump
• Serve hot or cold and add 1 ounce (2 tbsp) of apple brandy and ½ ounce (1 tbsp) of triple sec liqueur to each 8 ounce serving of spiced cider
• Garnish with an orange slice
• Refrigerate leftovers

*Makes about 4-6 servings