It's All About the Journey

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A Little Split Pea of Heaven

“I’ve got a ham bone, want it?” My sister asks.

“Sure!” I can never neglect a ham bone to be thrown to the elements, without eeking out its best, first.

So, what can you do with a ham bone, outside of giving it to the family dog?

Soup.

The answer is always soup. Usually.

Today’s recipe took me along the ways of the split pea. It’s always best to get the dried kind. Soak them for a few hours. Check to see if you need to add more water! Take your ham bone and put it into a stock pot or a Dutch oven, add water at least half way up and bring it to a boil. Drop the heat to a simmer and simmer until the meat falls off the bone, about 2 hours. Add 2 cups of carrots, 2 cups of chopped onion and the rinsed, drained peas. Cook another hour (or so) until the peas are tender. Add a peeled white potato. Cook some more, when the potato is soft enough to eat, your soup is done. Carefully remove bone and any grizzle and cartilage that possibly fell off the bone. Carefully scoop into a blender. Now, it’s going to take at least 3 pitchers to blend and then you can put it all into a container and stir.

I’m not a vegetable person, and I’m truly not a pea lover, but this soup is one of the best I’ve eaten. Thick and flavorful.

Enjoy.

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The Pineapple Story

I learned how to cut a pineapple this spring. I also learned how to root it. While ready to chuck it all, I finally found this today! Hurray!


Growing into Soup

I’ve always been a stew person. Thick, rich and hearty.

Lately it’s been all about soup. All winter! Into spring. Now, with the cool summer upon us, I’m basking in it just a little more!

For this crockpot recipe, I threw in chicken breast (cut up), 32 oz of chicken broth, a large jar of mild salsa, and chose 3 cans of (drained) beans: garbanzo, black and kidney. A 14 oz can of diced tomatoes, normally some frozen corn but I had none, and about a teaspoon of cumin. This is simple and delightful!

Bubble bubble! This next recipe is a skinny soup! I put in 1 Tbs butter and the same of flour, grind up a small onion, add 4 cups of chicken broth and throw in the florets of a full head of cauliflower.

I don’t have the next photo, but I take the completed soup to my blender and purée it. Simple, delicious, even cold!


Culinary Delights, Session 2

A busy week at work, followed by a re-nu on my kitchen with paint and more paint (the competition of more paint on us than on the ceiling or wall).  Reward?  What’s for dinner?  Must Goes!  One slice of bread (carb control), smear some of my proclaimed”food of the gods” (yes, the guacamole I spoke of in my last session) across the bread, which I have cut in half for better handling.  A couple of slices of Easter’s ham, and a wedge of Swiss cheese on the side.  Yes I could have put the cheese in between the bread too, but I chose this route.  Ah I have forgotten one thing, a drizzle of homemade (yes, homemade) mustard that is creamy, to my delight.  And yes, I should’ve taken a picture, but I didn’t know it would taste that good!  I must admit, that guacamole made the difference in this sandwich.  And a half sandwich was all that was necessary. Mmmmm