Today I woke up wanting nothing more than to make a big pot of hearty split pea soup. Now, as much as I love it, I don’t make it more than twice a year. It’s delicious, satisfying and great for leftovers but OMG the gas it produces is outrageous. I bet if someone lights up a match at this household tonight we’re all doomed!
I made this batch on the slow cooker with mini hotdogs from Trader Joe’s (all beef, no nitrates, uncured) instead of the usual ham hock or bacon. Add some key spices (turmeric+mustard+oregano+white pepper+bayleaf), some drops of liquid smoke (totally optional) and you have the most fart worthy pea soup ever!
Start by setting up the slow cook for 3-5 hours on high. Diced and saute a medium onion on 1 tsp of olive oil.
Place one package of mini hot dogs (OR the smoke meat of your preference OR no meat for a vegetarian version) and sauteed onions in the slow cooker.
Add one box of chicken or beef broth (1 QT). Fill up the empty box with water and add to the mix. If you like your split pea soup on the thicker side add only half of the water.
Next add the 1lb package of rinsed split peas and 1/4 teaspoon of turmeric, oregano, white pepper, mustard; 3 small bayleaves; 1 1/2 tablespoon of salt; 3 drops of liquid smoke (optional); also optional 1 tablespoon of Blackstrap molasses (I put this black-sticky-full of nutrients syrup on just about everything.)
Cover and cook on high 4 to 5 hours or 8 to 10 hours on low until peas are mushy.
Right now, I’m sipping hot coffee, and it’s like 90F outside. I have a tank top on and I’m about to bring the fan out of its very short retirement in the garage.
This Coconut Mango Green Curry Butternut Squash Soup (try saying that in one breath) is good all year long. However, squashes are in season and I bought a Costco size tray of precut organic butternut squash (I do not enjoy peeling and cutting those monsters.)
It doesn’t look like fall weather is upon us anytime soon. So let’s just pretend it’s fall in Southern California and make some soup!
100% good for you ingredients. Coconut oil, butternut squash, mango, and coconut milk. The mango brings even more the sweetness of the butternut squash and adds texture to the soup. I added Sriracha to my serving to save the kids from the heat, but a teaspoon or two can be added to the recipe. I also added some of the last green leaves of thai basil from my almost dead herb garden. [sigh]
1 2lb. tray of precut butternut squash (got it @ Costco) OR 4 cups butternut squash, peeled, seeded, and cut into cubes
2 cups of mango chunks (fresh or frozen)
1 (15-ounce) can whole coconut milk (can be sub. for light)
1 teaspoon salt
½ teaspoon Sriracha (optional)
3 or 4 Thai basil leaves (optional)
Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.
The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.
12oz family pack Raspberries at U$1.99. Organic Bartlett pears U$1.99 lb. Organic Heirloom tomatoes U$1.99 lb (we have some tonight and it was “dealicious”).
Tonight’s dinner: Organic Heirloom tomato salad and Spinach Bacon Tofu soufflé (with organic Tofu and organic spinach, bacon, egg whites and whole wheat Panko). I also made baked chicken strips for the kids and they really enjoyed it.
Thursday: I’ll try this new recipe for Melon/Cantaloupe mint and yogurt chilled soup. Cantaloupe has concentrated levels of beta-carotene, folic acid, potassium and vitamin C. I definitely need to add more cantaloupe in our diet.
3 cups cubed melon
1/4 cup plain Greek yogurt (I use 0% fat) or regular plain yogurt
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar or honey
2-3 mint leaves
2-3 basil leaves (optional, but delicious)
A pinch of kosher salt
2-3 Tbsp water if needed to thin the soup to desired consistency
Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.
Friday: Take out sushi
Saturday: Fruits, Salads, Chips, Beer and ND football
Sunday: Homemade pizza (making dough with almond meal), Minestrone soup.
Monday: Meatless Monday (the tempeh living in my fridge for 4 weeks will meet its destiny. I’m thinking something with spinach and peanut sauce…)