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!

(Recipe by Certified Culinary Nutritionist Dietitian Kim Galeaz, RDN LD)

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

(Recipe by Certified Culinary Nutritionist Dietitian Kim Galeaz, RDN LD)

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)

(Recipe by Certified Culinary Nutritionist Dietitian Kim Galeaz, RDN LD)

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


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