We hosted Soupy Sunday once again and everyone had a blast! Good company combined with puppet shows, live music, and soup makes for a great time. The first Soupy Sunday soup was totally random with everyone bringing at least one ingredient for the soup. This time around we decided on sticking more or less to one of our favorite recipes. (more…)
Tag: Recipes
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Focaccia bread about to go in the oven. I asked Keri last night to teach me how to make Focaccia bread today. This is the result of my first attempt. Lately, she had been baking this bread a lot since it’s very easy to do and tastes delicious. The bread is half devoured already with a bowl of homemade potato leek soup.
After making and kneading the dough, I mixed up a quarter cup of olive oil, fresh thyme, herbs de provence, and Italian seasoning. I brushed this atop the dough and sprinkled freshly grated parmesan cheese over that before putting it in the oven.
Click on the pictures to see them full size. (more…)
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Pease porridge hot, Pease porridge cold, Pease porridge in the pot, Nine days old. Some like it hot, Some like it cold, Some like it in the pot, Nine days old.
This is a really good soup! I started preparing this last night by soaking the dried peas in water overnight. Then tonight I threw the peas in the pot with about 8 cups of water, 2 small onions (diced), one sliced carrot, 2 cloves of garlic, 1 vegetable boullion cube, a few dashes of Lawry’s seasoned salt and paprika, and about one big tablespoon of peanut butter. Let that cook on a slow boil for about 2 hours before blending the entire thing in a blender and returning to the pot for another 30 minutes of cooking. Served with a garnish of fresh grated carrot. I am the soup MASTER! Thanks to Keri for her mad blender skillz!
The salad was just as good. The salad was made with Romaine chopped in thin slices, grated carrot, diced plum tomato, chopped apple, and topped with a mustard balsamic vinaigrette.
Pease Porridge
aka Split Pea SoupIngredients
- 2 cups dried split peas
- 2 onions, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 vegetable bouillon cube
- 1 tbsp peanut butter
- 8 cups water
Instructions
- Sautee garlic and onion until golden.
- Add all ingredients to pot and bring to boil then reduce heat.
- Cover with lid and cook for 1 hour.
- Serve and enjoy.