Utterly swamped
Jan. 31st, 2006 06:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaunthie...but everything should calm down by the end of the day tomorrow. In the meantime, I'm taking a quick break to post a recipe for GalaxyGirl (hey, she's got a new job, I can give her a new call sign, right?). She wanted the recipe for the split pea soup I made for our Methow trip. I never really measure things when making soup, but for her, I actually went ahead and did it this time.
Substitutions/Additions: If you don't have green kale and/or want more veggies, add a box of frozen chopped spinach. If you don't know Uncle Andrew and don't have a bottle of his Chipotle Grail handy, substitute 1/4 tsp cayenne pepper and up the smoked paprika to 1/2 tsp.
Directions:
Place a kettle on the stove to heat the water (or use your electric kettle, or whatever). In the bottom of your BIG soup pot, heat a splash of olive oil and rotate pot to coat the bottom. Add the onions, celery, carrots, and minced garlic, and sautee until the veggies are soft. Add the kielbasa and continue to sautee until the onion is starting to brown. Add the split peas, spices, and water; stir well. Add the kale on top of the water and cover pot. Bring to a simmer and let cook for 10 minutes. Stir in the steamed kale into the rest of the soup. Recover and simmer, stirring occasionally, until split peas are tender and dissolving, about 2-3 hours. Stir well and taste to see if you need more spice or salt. If the soup isn't spicy enough, add more Chipotle Grail, cumin, and/or black pepper. If the soup seems "hollow", add some onion and garlic powder. If the soup seems flat (and it almost certainly will), add salt to taste. Serve in bowls with cornbread on the side.
- 1 organic onion, chopped
- 6 stalks organic celery, washed and chopped into bite-sized pieces
- 6 organic carrots, washed, peeled, and chopped as above
- 9 cloves organic garlic, peeled and minced
- splash of olive oil
- 1 Wellshire Farms turkey kielbasa, chopped into bite-sized pieces
- 1 bunch organic green kale, washed and chopped into bite-sized fragments
- 3 cups organic split peas
- 1 tsp ground black pepper
- 3 fresh bay leaves (or 2 dried)
- 1/2 tsp ground cumin
- 1/2 tsp Chipotle Grail
- 1/4 tsp smoked paprika
- approximately 3 liters boiling water
- salt to taste
Substitutions/Additions: If you don't have green kale and/or want more veggies, add a box of frozen chopped spinach. If you don't know Uncle Andrew and don't have a bottle of his Chipotle Grail handy, substitute 1/4 tsp cayenne pepper and up the smoked paprika to 1/2 tsp.
Directions:
Place a kettle on the stove to heat the water (or use your electric kettle, or whatever). In the bottom of your BIG soup pot, heat a splash of olive oil and rotate pot to coat the bottom. Add the onions, celery, carrots, and minced garlic, and sautee until the veggies are soft. Add the kielbasa and continue to sautee until the onion is starting to brown. Add the split peas, spices, and water; stir well. Add the kale on top of the water and cover pot. Bring to a simmer and let cook for 10 minutes. Stir in the steamed kale into the rest of the soup. Recover and simmer, stirring occasionally, until split peas are tender and dissolving, about 2-3 hours. Stir well and taste to see if you need more spice or salt. If the soup isn't spicy enough, add more Chipotle Grail, cumin, and/or black pepper. If the soup seems "hollow", add some onion and garlic powder. If the soup seems flat (and it almost certainly will), add salt to taste. Serve in bowls with cornbread on the side.
no subject
Date: 2006-02-03 12:16 am (UTC)Must copy and paste that recipe when I get home...