Split Pea Soup

3 posts in one week? I know. Very surprising. Now before I disappear for another 6 months, I wanted to post about split pea soup. It's green. It can be gross looking. It reminds me of "The Exorcist." However, I recently tried it for the first time, and I loved the flavor! The following recipe contains chunks of ham, carrots, celery, and onions to make it a bit heartier. The best part about it? It's a slow-cooker recipe, so all you have to do is layer the ingredients in your cooker, set it on low, take an 8 hour nap (or 4-5 hours if you set the cooker on high), wake up, and eat. Amazing.

 This recipe comes from Diana Rattray over at About.com (this recipe came up when I googled split pea soup). The original recipe is here, but I made a few changes based on what was available in my kitchen, and personal preferences. 

Slow Cooker Split Pea Soup, adapted from Diana Rattray's recipe

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 2-3 cups diced ham (I like more ham, because it adds heft)
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 3 or 4 cloves of garlic, minced
• 1 bay leaf
• 1 tbsp. salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water
• 1 15 oz. can sweet peas, with juice (orig. doesn't call for this, but I like the extra sweetness and heartiness it adds)

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft.. Remove bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons, or with a side of crusty bread.

Boxed mac & cheese

No matter how much I LOVE homemade, I still enjoy boxed mac & cheese.

 Mac & cheese with hot dogs, peas, & carrots.

I know it's not fancy or classy, but it's good!

More turkey talk

Champagne Basted Turkey Photo: Taste of Home

 

 

How gorgeous is that??? When I first saw the recipe for champagne basted turkey in the November 2010 issue of Taste of Home, I was thrilled. It seemed so fancy, yet so do-able for any kind of cook. I want to try this recipe, but fear that I'd end up drinking all the champagne, rather than cooking with it. I can really imagine it--in my champagne induced state, I'll forget to actually baste the turkey. I really hope that someone out there does use this recipe, and tell me how it goes. 

Sausage Snack Wraps Photo: Pillsbury

Every time I'm home for the holidays, my nieces, nephews, and older brother ask for these. Pillsbury calls them sausage snack wraps, but in our home, they're known as "pigs in a blanket." Easy is an important adjective on such a big cooking day, because the less time you need to focus on appetizers and sides, the more you can focus on the main courses and desserts. I'm telling you, these babies are easy and tasty.

Corn and Bacon Chowder Photo: Oxymoor House

This recipe from Cooking Light requires few ingredients, and comes together beautifully. Assuming that you already have most of these ingredients on hand for your other T-giving dishes, this would be an easy, fast, and delightful addition to your menu. 

Guys...I really love Thanksgiving. Can you tell???