It’s almost 2009 and I have no idea where my year went.

I do know I got to eat a lot of great food and I learned a lot in the kitchen.

As you celebrate the arrival of a new year, here’s little Scottish tradition you can try from our friends at PosiesPlace.net.

Happy 2009!

Steak Pie – New Year’s Day Without It?

New Years Eve or Hogmanay as it’s known in Scotland is bursting with traditions such as the customary “First Foot”. As the clock strikes midnight there is a chorus of “Auld Lang Syne and then comes the “First Food”. “The “first foot” is the first person to cross the threshold into a house after the chimes of midnight. Usually the “first foot” brings gifts of salt, coal, bread or shortbread and whiskey and if it’s a tall dark stranger then that’s good luck. ”

I always loved New Years Eve when I was growing up in Scotland, it was so exciting as a child going out to visit family in the middle of the night!

On New Years Day every year we’d go to my grandmother’s house and tuck into a big hearty plate of steak pie without it New Years Day just isn’t the same. In accordance with this I decided to make a steak pie for us to enjoy this year on New Years Day, this is my recipe..

STEAK PIE (serves 5-6)

INGREDIENTS

• 1Kg Lean good quality stewing steak cut into 1? cubes
• 1 Large onion, chopped finely
• 250g Mushrooms, quartered
• 3/4 Can Guinness
• 1 Beef Stock Cube
• 1 Tbsp Worcestershire sauce
• 1 Tsp English Mustard
• 1 Tbsp Dried Thyme
• 1 Bay leaf
• 1 1/2 L Water
• Olive oil
• Salt and Pepper
• Shop bought, pre-rolled puff pastry

PREPARATION

1. Using a large pot brown the meat well in batches in olive oil and set aside.
2. Add the onions to the pot used to brown the meat and allow to soften gently.
3. Add the stew back into the pot with the onion, followed by the Guinness, stock cube, thyme, bay leaf, Worcestershire sauce, mustard, mushrooms and water.
4. Bring the ingredients up to the boil and then reduce the heat to a simmer.
5. Simmer the stew for 2 1/2 to 3 hours or until the meat is very tender and the sauce has reached the desired consistency.
6. Pre-heat the oven to 190°C.
7. Pour the meat into a large pie dish, cover with the pastry and brush with milk.
8. Bake the pie in the oven for 15-20 minutes until the pastry is golden and crisp.
9. Serve and Enjoy!

Excerpt and photo courtesy of PosiesPlace.net.

My son is in first grade and his class has been studying different holidays people celebrate around this time of year.

I’ve enjoyed learning along with him about the ways people come together and celebrate.

I’ve zeroed in on Kwanzaa because, well, it’s really cool. Here’s a little background info from ChefMom.com:

Kwanzaa, celebrated by some African Americans, is a holiday which has gained in popularity in recent years. It came out of the ’60s cultural revolution that set off an interest in African history, music, art and a growing sense of black consciousness.

Kwanzaa, which means “first fruits of the harvest,” is celebrated for seven days from December 26 through January 1. It is a cultural, rather than religious, holiday. Each day is celebrated, generally by a gathering of family and friends. Participants discuss and commit to seven guiding principles, one each day. A candle is lighted each day. The first day starts with a black candle – it represents African American people in unity. The next six days alternate between lighting a red candle, representing struggle, and a green candle, representing a “green future.” A feast is held on December 31 for sharing, remembering, reassessing and rejoicing. ~Bev Whitfield and Kathleen Wilson

Now, we celebrate Christmas at our house but I’m loving learning the cool things others do at their houses.

And naturally, ’cause I like to eat, I wanted to know just what they eat at this feast. So, here’s a Kwanzaa recipe we ALL can celebrate!

Moroccan-Rubbed Grilled Steak and Sweet Potatoes

From EatingWell Magazine April/May 2006

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoons canola oil
1 teaspoon freshly grated orange zest

1. Preheat grill to high.
2. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
3. To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
4. Place the packets on the hottest part of the grill and cook, switching the packets’ positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

NUTRITION INFORMATION: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus: Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 medium-fat meats, 1 fat

Recipe and photo courtesy of EatingWell.com.

Here’s an idea with a little kick for the holidays.

These can be served as appetizers — or if you’re not very formal like us — they can be served as a fun meal. With company coming, these kabobs make for a great, quick, healthy option that everyone will like.

Holiday Meat and Vegetable Kabobs

• 1 cup fresh pearl onions
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Original TABASCO® brand Pepper Sauce
• 1 tablespoon dried basil leaves
• 2 large cloves garlic, crushed
• 1 teaspoon salt
• 1 pound boneless, skinless chicken breasts
• 1 pound boneless beef sirloin
• 2 large red bell peppers, cut into 3/4-inch pieces
• 1 large green pepper, cut into 3/4-inch pieces
• 1 large zucchini, cut into 3/4-inch pieces

Soak 3 dozen 4-inch-long wooden skewers in water overnight. In a 1-quart saucepan over high heat, bring pearl onions and enough water to cover them to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. When cool enough to handle, peel away outer layer of skin.

In a medium bowl, combine balsamic vinegar, TABASCO^® Sauce, basil, garlic and salt and mix well. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in one bowl with vinegar mixture, tossing well to coat. In remaining bowl of vinegar mixture, toss cooked pearl onions, red and green peppers, and zucchini. Let stand at least 30 minutes, tossing occasionally.

Preheat broiler. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each skewer. Broil 4 to 6 minutes or to desired doneness, turning occasionally.

Makes 3 dozen hors d’oeuvres.

Photo and recipe courtesy of Tabasco.com.