Homemade Pea Soup

I have had a jar of dried peas sitting on my counter for a while. I thought they looked beautiful, but thought I should actually use them. So I made pea soup. I thought it was going to be harder, but I was pleasantly surprised at how easy it was! I used a recipe from allrecipes.com, but adjusted it to fit what I had in the house. You should try it sometime. It is amazing!

2 cups dried split peas
4 cups chicken broth
4 cups water
1/2 teaspoon hot peppers sauce
1-2 cups cubed ham
1 onion chopped
2 potatoes diced
1 bay leaves
1/2 teaspoon pepper
1 chicken bouillon cube
2 tbsp soy sauce
1/2 teaspoon crushed red pepper flakes

In a large stock pot, add split green peas, chicken broth, water, hot pepper sauce, ham, chopped onion, diced potatoes, bay leaves, pepper, chicken bouillon cube, soy sauce and red pepper flakes and bring to boil. Reduce heat and simmer, covered for about 1 hour 30 min, stirring occasionally. Or until you think it is done.

** The recipe says to take out part of it to process in a blender or food processor. I didn't do that because I like thick, chunky soup. And the peas had cooked down. You can add 2 cups of cream at the end too, but I didn't.


Yum!

New Year's Dinner

Homemade Potato Soup and a Rustic Pear Galette




3-4 pears cut into slices
1 tbsp corn starch
2 tbsp sugar
nutmeg
cinnamon

Mix Together

1 c flour
1 stick butter
1 tbsp sugar

Pulse together in a food processor then add water in small amount until combined. Wrap in plastic wrap and put in fridge until firm. Roll out into circle, place pear mixture on top, brush with some sort of marmalade and water. Bake at 350 for about 45 min.

Yummy

Here is something to try...



Peanut Butter Goodness
1 1/3 cup finely ground peanuts (I used my food processor/can also use peanut butter)
2 tbsp powdered sugar
dash of kosher salt
1/2 tsp vanilla
2 tsp honey

Mixed until a paste forms. Roll into balls and flatten into disks.

Melt 1 package of semi-sweet chocolate chips (or whatever kind you like). Spread a little chocolate in the bottom of cupcake wrappers, place peanut butter goodness on top, and coat with more chocolate.

Can you say yum?

What is more perfect on a dark and windy evening?

Ingredients

* 3 pounds butternut squash, halved and seeded
* 2 tablespoons butter
* 1 medium onion, sliced
* 1 leek, sliced
* 2 cloves garlic, sliced
* 2 (49.5 fluid ounce) cans chicken broth
* 2 large russet potatoes, peeled and quartered
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground ginger
* salt and pepper to taste
* 1/2 cup sherry wine
* 1 cup half-and-half cream
* 1/2 cup sour cream (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.



Oh it was very tasty. We crumbled some crispy turkey bacon on top and ate it with a small salad. Perfect!

Something new to try...

This past Saturday was the Fall Party out on the farm. I needed to bring along some sort of squash dish to show off the produce from the garden... this is what I came up with.

1 butternut squash cut into chunks
1/2-3/4 c brown sugar
1 TBSP cinnamon
1/2 c water
2 TBSP margarine or butter

Combine and put into crock pot for until squash is tender.
Enjoy!

(the brown sugar and cinnamon may vary depending on how much squash you use or how sweet you want it.)



Started painting the kitchen and dinning room this weekend; therefore, I haven't been blogging much. I will post pics when I am finished. Rob doesn't like to help paint, so I said I would do it all if I got to choose the colors. And I did. So... much work to do!

Because we have so many of these...



I will try these...




Butternut Squash Pot Stickers
Ingredients
Makes 20

1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon salt
2 scallions, white and pale-green parts only, thinly sliced
1 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame seeds
20 wonton wrappers, thawed if frozen
1/4 cup canola oil
Directions
1.Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce in a bowl; set sauce aside.
2.Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
3.Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.

Recipes and pictures from:
MarthaStewart.com