Split pea is one of those hit or miss soups; the color is questionable, and the aroma is particular. But my grandfather hit the ball out of the park with this recipe. It's sweet, savory and spicy all at once. Despite my penchant for the vegetarian lifestyle these days, you just cannot make this soup without the ham bone. I usually wait until a holiday and steal someone else's.
Ingredients
1 ham bone (preferably from a honey or glazed ham)
2 bags split peas
4 c. carrots, shredded (feel free to use the pre-shredded variety, but I usually shred further)
2 large Spanish onions, chopped
12 c. vegetable, chicken or ham broth (I use "Better Than Boullion")
1 tbsp. Chef Paul's Meat Magic
1/2 tsp. crushed red pepper flakes (add more to taste!)
1-2 tsp. Mrs. Dash
black pepper, freshly ground
1 tsp. sugar
Directions
Pull away as much ham from the bone as you can, chop into small pieces and set aside. Rinse peas in water. Pull out any floaters and drain. Put the peas in the broth, with the ham bone. Bring to a boil, stirring so that they don't stick, for a few minutes. Reduce the heat to low and simmer until the peas start to fall apart, about two hours.
Pull the ham bone out and collect any fat that rises to the surface of the soup. Add carrots and onions. Continue cooking on medium high for now. Add any more chopped ham. Cook for another hour or so. Add your spices and simmer lightly for another 15 minutes. Serves a lot.
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Spicy Corn Cakes w/Black Beans
A favorite at our house, these Williams-Sonoma corn cakes can be amended to your tastes. Throw on some avocado, add a dollop of sour cream... buy salsa at the store or make your own.
Ingredients
1 can black beans, drained & rinsed
1 tsp. oregano, chopped
2 tsp. chili powder (chipotle chili powder also a great option!)
2/3 c. stone ground yellow corn meal
2 tbsp. flour
1/4 tsp. baking soda
salt and pepper, freshly ground
3 tbsp. unsalted butter, melted
1 c. buttermilk
1 egg
1/2 c. frozen corn kernels, thawed
2 tsp. canola oil
Directions
In a saucepan over medium heat, stir together the beans, oregano, and 1 teaspoon of the chili powder. Cook, stirring occasionally, until the beans are heated through. Remove from the heat, cover, and set aside.
In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 teaspoon of chili powder, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. In anothr bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.
Heat a large cast-iron frying pan or griddle over medium-high heat. Brush with 1 teaspoon of the oil. Working in batches, add the batter, 1/4 cup at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with foil. Stir the batter and wipe the pan with oil between batches. Divide the pancakes among plates, spoon the beans over the cakes and serve. Serves 4.
Ingredients
1 can black beans, drained & rinsed
1 tsp. oregano, chopped
2 tsp. chili powder (chipotle chili powder also a great option!)
2/3 c. stone ground yellow corn meal
2 tbsp. flour
1/4 tsp. baking soda
salt and pepper, freshly ground
3 tbsp. unsalted butter, melted
1 c. buttermilk
1 egg
1/2 c. frozen corn kernels, thawed
2 tsp. canola oil
Directions
In a saucepan over medium heat, stir together the beans, oregano, and 1 teaspoon of the chili powder. Cook, stirring occasionally, until the beans are heated through. Remove from the heat, cover, and set aside.
In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 teaspoon of chili powder, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. In anothr bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.
Heat a large cast-iron frying pan or griddle over medium-high heat. Brush with 1 teaspoon of the oil. Working in batches, add the batter, 1/4 cup at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with foil. Stir the batter and wipe the pan with oil between batches. Divide the pancakes among plates, spoon the beans over the cakes and serve. Serves 4.
Monday, March 29, 2010
Peanut-Braised Tofu w/Noodles
A delight regardless of the vegetables you choose. We've tried a handful of different veggies and have also changed up the noodles. I would increase the sauce proportionally, if you add additional vegetables.
Ingredients
1 lb. firm tofu, cut into 1/2-inch cubes
1 c. snow peas, trimmed and cut
1/2 lb. thin, fresh Chinese noodles (i.e. rice noodles)
1/2 c. coconut milk
1/2 c. creamy natural peanut butter
1 tbsp. chili paste
1 tsp. sugar
1/4 c. vegetable broth
2 tbsp. soy sauce
2 tbsp. fresh lime juice
Directions
Cut, rinse and dry the tofu. Bring a large pot of water to a boil. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package. Drain the noodles, rinse well under cold running water, and drain again. Set aside.
In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce, and lime juice. Add the tofu. Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about two minutes. Stir in the peas and the noodles. Serves 4.
Ingredients
1 lb. firm tofu, cut into 1/2-inch cubes
1 c. snow peas, trimmed and cut
1/2 lb. thin, fresh Chinese noodles (i.e. rice noodles)
1/2 c. coconut milk
1/2 c. creamy natural peanut butter
1 tbsp. chili paste
1 tsp. sugar
1/4 c. vegetable broth
2 tbsp. soy sauce
2 tbsp. fresh lime juice
Directions
Cut, rinse and dry the tofu. Bring a large pot of water to a boil. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package. Drain the noodles, rinse well under cold running water, and drain again. Set aside.
In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce, and lime juice. Add the tofu. Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about two minutes. Stir in the peas and the noodles. Serves 4.
Chickpea & Sweet Potato Curry
Great with basmati rice or couscous and reheats very well. You may want to add some broth if it gets too thick after refrigerating.
Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous
Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.
Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.
Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous
Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.
Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.
Stacked Tomato Soup
From the cookbook given to Sky for Christmas from Poppy, here's a new favorite twist on the traditional tomato soup. There's an unmatched depth of flavor because you use three different types of tomatoes. Excellent served with a grilled cheese sandwich.
Ingredients
3 1/2 tbsp. butter
1 tbsp. olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
12 plum tomatoes (about 2 1/4 lb.), quartered, roasted and coarsely chopped
8 plum tomatoes (about 1 1/4 to 1 1/2 lb.), peeled and finely chopped
6 sun-dried tomatoes, finely chopped
1 qt. hot vegetable stock
2-3 tbsp. heavy cream
salt and pepper, freshly ground
Directions
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute for 8 to 10 minutes, stirring frequently, until very soft, but not browned. Next, add the celery and carrots, and continue cooking gently without burning for another 10 minutes. Stir from time to time. Add the garlic and saute for another two minutes, stirring.
Mix together the roasted plum tomatoes, fresh tomatoes, and sun-dried tomatoes. Add them into the pan with any juices, and cook, stirring, for five minutes to allow flavors to combine. If the sauce looks a bit to thick, or starts to thicken, add some vegetable stock. Pour in the remaining vegetable stock and simmer for 15 to 20 minutes.
Blend the soup to a smooth puree (using hand-held blender!). Add the heavy cream, just a teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper, reheat if needed, and serve. Serves 4 to 6.
Ingredients
3 1/2 tbsp. butter
1 tbsp. olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
12 plum tomatoes (about 2 1/4 lb.), quartered, roasted and coarsely chopped
8 plum tomatoes (about 1 1/4 to 1 1/2 lb.), peeled and finely chopped
6 sun-dried tomatoes, finely chopped
1 qt. hot vegetable stock
2-3 tbsp. heavy cream
salt and pepper, freshly ground
Directions
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute for 8 to 10 minutes, stirring frequently, until very soft, but not browned. Next, add the celery and carrots, and continue cooking gently without burning for another 10 minutes. Stir from time to time. Add the garlic and saute for another two minutes, stirring.
Mix together the roasted plum tomatoes, fresh tomatoes, and sun-dried tomatoes. Add them into the pan with any juices, and cook, stirring, for five minutes to allow flavors to combine. If the sauce looks a bit to thick, or starts to thicken, add some vegetable stock. Pour in the remaining vegetable stock and simmer for 15 to 20 minutes.
Blend the soup to a smooth puree (using hand-held blender!). Add the heavy cream, just a teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper, reheat if needed, and serve. Serves 4 to 6.
African Sweet Potato Soup
From the cookbook, Soup, with forward by Eric Schlosser of Fast Food Nation fame, this yam-based gruel warms your belly, then kicks you in the ass! The chili oil adds a good bit of heat, so if you're more sensitive, go easy on this garnish.
Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve
Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.
Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.
Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.
Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve
Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.
Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.
Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.
Saturday, February 27, 2010
Lady's Coconut Carrot Cake
Cake Ingredients
2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. vegetable oil
2 c. sugar
3 eggs
1 8-oz. can crushed pineapple (undrained)
2 c. grated carrots
1 1/3 c. shredded coconut
Icing Ingredients
8 oz. cream cheese
1/4 lb. butter
1 tsp. vanilla extract
1-2 c. confectioners sugar
Directions
Mix the flour, baking soda, cinnamon and salt together. Beat the oil, sugar and eggs together in a different bowl. Add flour mixture to the wet mixture and beat until smooth. Add carrots and coconut. Pour into a greased & floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan.
2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. vegetable oil
2 c. sugar
3 eggs
1 8-oz. can crushed pineapple (undrained)
2 c. grated carrots
1 1/3 c. shredded coconut
Icing Ingredients
8 oz. cream cheese
1/4 lb. butter
1 tsp. vanilla extract
1-2 c. confectioners sugar
Directions
Mix the flour, baking soda, cinnamon and salt together. Beat the oil, sugar and eggs together in a different bowl. Add flour mixture to the wet mixture and beat until smooth. Add carrots and coconut. Pour into a greased & floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan.
Wednesday, December 9, 2009
Firecrackers
Another pickle recipe from Alton Brown, these Firecrackers start out with a sweet flavor, but kick you in the pants before you're through!
Ingredients
1/2 lb. carrots, peeled and julienned
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes
2 dried chilies
Directions
Place carrots in a spring top glass jar or standard canning jar. Bring water, sugar, cider vinegar, onion powder, mustard seeds, salt and chili flakes to a boil in a non-reactive saucepan. Boil for 4-5 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for two days and up to one week.
Ingredients
1/2 lb. carrots, peeled and julienned
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes
2 dried chilies
Directions
Place carrots in a spring top glass jar or standard canning jar. Bring water, sugar, cider vinegar, onion powder, mustard seeds, salt and chili flakes to a boil in a non-reactive saucepan. Boil for 4-5 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for two days and up to one week.
Thursday, December 3, 2009
Autumn Veggie Pizza
Pizza is one of my favorite ways to use up leftovers in the fridge. Last night, I was working with a butternut squash, goat cheese and onions... here's what I came up with!
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
Monday, November 9, 2009
Creamy Carrot Soup
This recipe is extremely easy, and only requires ingredients that most cooks have on hand.
Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream
Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.
Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).
Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream
Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.
Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).
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