I ate the whole thing

Split pea soup.

I spent most of the day on Saturday working on my split pea soup recipe. 

I would like to say that I ate one bowl and put the rest in the freezer for future meals. 


But, that isn't exactly what happened. 


I finished making the soup on Saturday afternoon and by Sunday night it was all gone.

Yup, I ate it all. 



But since it is a soup that contains barely any fat and is packed with goodness, the fact that I ate it for almost every meal for the last two days is not such a horrible thing.


Really...


Split Pea Soup

Ingredients:

2 cups of split peas
6 cups of chicken stock
2 Tbsp. of dried onion (you can find this in the spice aisle)
2 celery stalks, chopped
2 carrots, chopped
1/2 tsp. of garlic powder
1/4 tsp. of dried thyme
1/8 tsp. of cumin
1/2 tsp. of olive oil
cracked black pepper to taste


Instructions:

Add the split peas and the chicken stock into a large dutch oven over high heat. When the split peas begin to boil, turn the heat down to low and let the simmer, partially covered, for 20 minutes. 

Then add in the onion, celery, carrot, garlic powder, thyme, cumin, olive oil and pepper. Give the split peas a stir. If they are looking a bit dry, feel free to add in water at this point. 

Let the soup simmer for 2 - 3 hours, checking occasionally to stir or to add more water as needed.

When the peas have broken down and are tender the soup is ready to eat. Keep in mind the longer you allow this soup to simmer, the richer the flavor will be.

I recommend serving  the soup with some shredded Parmesan and lots of cracked black pepper.

Enjoy!

They are shutting off the water today in order to check the water main. 


So I will be eating out the rest of the day!!

Happy Monday everyone!

Namaste yoga and the perfect egg

My split pea soup turned out great. I was going to post the recipe this morning but I got distracted with making the perfect hard boiled egg.

Not a sign of that icky green ring!

I found this great picture illustrating the progression of the icky green ring as you continue to overcook an egg.

[source]

My trusted method for cooking perfect hard boiled eggs? 

Start with a pan of cold water. Carefully place the eggs in the pan of cold water and put the pan on a burner set to high.

When the water just starts to boil (and before it starts a roiling boil) pull the pan off the heat and cover the pan. 

Set a timer for 12 minutes. After 12 minutes, drain off the water and run cold water into the pan for a few moments and let the eggs sit in the cold water until they cool.

I chopped up two of the egg whites along with a bit of yolk.

The dogs got to enjoy one 1/2 of a yolk each.

Egg yolk with a drizzle of olive oil for the dogs.

I enjoyed the chopped egg with a small bowl of my split pea soup.

I will include the recipe for this soup in my next post.

This was my entire breakfast:

Split pea soup topped with chopped egg, one scoop of Amazing Grass with water and a small cup of coffee.

I am currently fairly obsessed with doing the 30 minute Namaste yoga segments that used to air on the Discover Fit&Health channel.

Thank goodness for DVR's otherwise I would have been out of luck when the Fit&Health channel decided to cancel the show.

Have I ever mentioned that I am also obsessed with collecting demitasse spoons??

California dreams and kitchen

Where am I?

I arrived safe and sound!

We went straight to dinner:

My two nieces on their way to California Pizza Kitchen.

First things first - a glass of wine.

Sauvignon Blanc

Soup and salad were the order of the day:

Ceasar salad 1/2 order with dressing on the side.

And my favorite thing to get at California Pizza Kitchen:

Dakota split pea soup.

A short and sweet post tonight.


I am exhausted and tons of family fun is planned for tomorrow.


Night!!

Sometimes a girl needs french fries

It is Friday night. It is raining - still. 

Sometimes you just need comfort food.

Enter the fries.

Oven baked fries. 

Oh, and this.

Split pea soup from Whole Foods with a light dusting of Parmesan.

 Totally, completely and utterly satisfying.

If you want to make the fries - peel two russet potatoes and cut them into thick fries. Add 1 Tbsp. of olive oil, 1 Tbsp. of soy sauce and a generous sprinkle of garlic powder into a bowl. Toss in the potatoes and make sure they are well coated.


Lay them in a single layer on a baking sheet and pop into a 400 degree oven for ten minutes (times vary depending on your oven - keep checking and turn them when they brown).

When the first side is brown - flip them over and cook the other side until brown. 

As soon as you pull them out of the oven - sprinkle with a light dusting of salt and pepper.

Enjoy.

We need to see them again.