Split Pea Soup - from What Would Cathy Eat?

Split Pea Soup
From What Would Cathy Eat? Blog http://whatwouldcathyeat.com

Legumes like split peas contain soluble fiber, which helps reduce cholesterol. So for someone like me, legumes are like medicine. And I’ll take my medicine in split pea soup form anytime.

Some vegetarian split pea soups taste like baby food, but my version is definitely for adults. I livened it up with chives, hefty shots of mustard and vinegar, and smoked paprika to give it a bit of that smoky ham hock taste that I know you love (don’t even try and deny it.)

Note: be sure to get your split peas from a good source and use them promptly, because if they’re too old they will never break down in the soup. You’ll end up having to throw the whole thing in a blender, and blending hard little peas into submission is not ideal.

2 T. extra virgin olive oil
1 medium onion, finely diced
2 carrots, finely diced
3 cloves garlic, minced
4 T. minced fresh chives, divided
1 t. Spanish smoked paprika
2 t. fresh thyme, or 1 t. dried thyme
½ t. freshly ground black pepper
1 bay leaf
2 c. green split peas, rinsed
7 c. water, more if needed
2 c. vegetable broth
½ t. salt
1 T. Dijon mustard
2 T. red wine or sherry vinegar, or more to taste
Nonfat yogurt


Heat the oil in a large pot or dutch oven. Saute the onions and carrots over medium heat for 10 minutes. Add the garlic, 2 T. chives, paprika, thyme and pepper.
Cook for 2 minutes, stirring constantly.
Add the peas, bay leaf, broth and water.
Bring to a boil, reduce heat and simmer, stirring occasionally, for 1-2 hours, until peas are broken down and completely soft (this will depend on how old the beans are).
Add more water along the way if the soup gets too thick.
Add salt when peas are just about tender.
Remove bay leaf.
Stir in vinegar and mustard.
Top with remaining chives and a swirl of yogurt.

Pasta & veggies that Jack loves

What you need:
Pasta
Romanesco
Chard or kale
Olive Oil
Butter
Salt
Garlic
Parmesan


Start pasta (I use this awesome organic pasta that’s made out of potatoes, rice and non-genetically modified soy – this seems to be easier to digest for me at least)

I chop up 1/2 head of romanesco broccoli, 3-4 leaves chard (small pieces) and 1 sm clove of garlic
Heat pan
Add 1 Tblsp olive oil
Add garlic for 10-20 secs
Add broccoli
Cook for 5-7 minutes until tender

Prep bowl for tossing:
Add 1 Tblsp of olive oil, some salt, 1 Tblsp butter and grate about 1/4-1/2 cup of parmesan in a bowl

Finish veggies:
Add chard (the smaller pieces the better)
Let cook for a minute
Take off heat

Pasta should be done now.

Put hot pasta and veggies in bowl for tossing
Toss until butter and cheese is melted and everything is coated and yummy
Taste to see if you need more salt
Plate
Add more parm

Eat


You can do this with just veggies too. And a variety of veggies and different pastas....
Cauliflower
Broccoli regular
Asparagus
Carrots (although a bit sweet)
Zucchini
Squash
Eggplant

Rice & whole grain recipes

From Massa Organics Blog

Friday, July 24, 2009
Summer Rice Salad Ideas
Summer is the perfect time for a rice salad. Here are a few ideas taken and modified from a recent New York Times article:

1. Mix leftover Massa Organics brown rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.
2. Cook and cool Massa Organics brown rice. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts.

3. Mix cooked Massa Organics brown rice with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

4. Cook Massa Organics brown rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

5. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want. (OK this isn't a rice salad, but we sell wheat berries too!)

6. Toss cooked Massa Organics brown rice with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

71. Cook a pot of Massa Organics brown rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.