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!

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?

Back to old traditions.

I love Thanksgiving.
I love family.

Yet, I will miss the small gathering we had in Chicago for the past two years. Spending the holiday with friends was warm, thoughtful, and a little quirky without the turkey. Gathering around a table full of food prepared by loving hands really reminds you of what you are thankful for. I am happy that this year we get to spend this wonderful holiday with family, but I will still be thinking of those who we celebrated with for the last couple years.

To celebrate, I think I will prepare...



Apple Cranberry Raisin Stuffing
Ingredients

* 1 (1 pound) loaf Italian bread, cut into 1 inch cubes
* 1 (16 ounce) can whole cranberry sauce
* 3 Granny Smith apples, cored and sliced
* 1 cup golden raisins
* 1 tablespoon grated lemon zest
* 2 teaspoons grated orange zest
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 eggs
* 1/2 cup apple cider
* 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
3. Bake 1 hour in the preheated oven, or until lightly browned.

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!