Slow Cooker Split Pea Soup (It Might Not Be Pretty But It Tastes Good!) for Souper (Soup, Salad & Sammie) Sundays

It's clear that split pea soup will never win any soup beauty contests and there are some who find the color and texture not to their liking. For me, split pea soup is like that pair of faded, stained, slightly stretched out sweat pants that you like to wear when you are alone. It sure isn't pretty but it is cozy, comfortable and somewhat "snuggly." I saw this Slow Cooker Split Pea Soup in the current Food Network Magazine--gussied up a little with smoked turkey, frozen peas and yogurt (a bit like wearing lip gloss with those sweats), but still basic, unassuming, comforting and just what is needed after a week of travel, eating out and rich foods--just like those well-worn sweatpants. ;-)

The recipe can be found in the January / February 2011 Food Network Magazine or at the website here.

Slow-Cooker Split Pea Soup
Recipe courtesy Food Network Magazine, Jan/Feb 2011
(Makes 6 Servings)

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)

Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.

Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.

Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g


Notes/Results: Good, simple soup with nice flavor from the thyme and smoked turkey leg. Very low effort--just some chopping and a little stirring at the end. I put mine in the slow cooker on low for 8 hours, next time I would try it at 6 hours--to leave a bit more of the pea texture in it. Still a hearty, stick to the ribs, comfort food bowl that I would make again.

And now to the Souper Sunday kitchen where we have a fabulous group of dishes waiting...

Ramona, The Paper Princess from Create With Joy is here this week with Mom's Turkey Noodle Soup. She says, "Are you looking for a recipe that nourishes both body and soul? Do you want a meal that will warm your tummy while tasting extra yummy? Put on a pot of Mom’s Turkey Noodle Soup - one of my childhood favorites! It’s healthy – it’s perfect for families stretching their budgets – it’s great for using up leftovers – and it’s delicious!"

My good friend Kat from Our Adventures in Japan is managing to stay warm with a "Slow Cooker" Veggie Chili with Sweet Potatoes. Kat says, "I saw this recipe for slow cooker chili in "Real Simple" on my flight back from Hawaii and wanted to try it because I thought chili would be perfect for this chilly weather and sweet potatoes are also in season here. There were some problems though which is why I have part of the title in quotes...the main one being that I don't have a slow cooker. This was delicious but I think the next time I make this I'll cut the extra can of water out as it was a little watery and seemed to wash out some of the spiciness."

Graziana from Erbe in Cucina is back and has a creamy, warming and zingy Watercress Soup with Ginger to share this week. Graziana says, "I growed watercress many years ago, but I almost forgot its taste: pungent, fresh, with plenty of personality. Rich in minerals and vitamin C, the watercress is the perfect herb for winter. Add some ginger and you will create the ultimate winter soup!"

Tigerfish from Teczcape-An Escape to Food has a unusual and nourishing Silkie (Black) Chicken Soup and says, "The Chinese believe in drinking more tonic soups (补汤) during winter to balance the "yin" (cold) in the body, and for nourishment. Some of you might not be familiar with Silkie (Black) Chicken but it is quite common in some parts of Asia. Silkie (Black) Chicken Herbal Soup is often considered "tonic" soup because of the medicinal-cure tag that the Silkie (Black) Chicken carries."

A big Souper Sunday welcome to Ann of Apples and Twinkies, making her first appearance this week with a rich and hearty Slow Cooker Pasta Fagioli. Ann says, "This is the Olive Garden version of Pasta Fagioli, and it has ground beef in it. I know that authentic Pasta Fagioli doesn't have meat in it, but this meal really sounded good to me. I've never had this before at the Olive Garden, but I bet it's good. Because it was great here." It's nice to have you join us Ann!

I am always happy to have my friend Andrea from Nummy Kitchen pop in, and this week she brought a homey Spaetzle Soup with Mini Soft Pretzels. She says, "This is a dish is a family pleaser, something that I can make that everyone including picky husband and my three little ones enjoy. The soup is pretty much chicken noodle soup without the chicken and with homemade spaetzle in place of the noodles, who wouldn't love that? And serving it with mini soft pretzels just ups the enjoyment factor. Being a first generation American, I like that this gives a nod to the German food I grew up loving, and being able to share that with my kids is special to me."

Fellow Hawaii blogger Spencer (The Mouse) from Live2EatEat2Live Blog made a unique Soybean Soup and says, "On our last trip to China (Shenyang to be exact), there was this dish that was made from dried soybeans, soft doufu, and dried beancurd sticks (see 17 November 2010 post). I thought the soup (or stew) was interesting. I was in the experimental mood yesterday and thought I’d give it a shot. The Cat said my version was better than the one in Shenyang. A definite keeper, and it’s vegetarian friendly (a rarity in my cooking repertoire). :-)"

Megha from Live to eat!!! has a satisfying English Winter Soup to share and says, "It's winter time, well technically in Mumbai too.... It's pleasant and the best part is that a you don't have to cover yourself up from top to bottom. December and January are the only two graceful months of pleasant weather in contrast to the humidity. Winter is also the time for some delicious soups and it is the best way to hydrate yourself too. I found this recipe here and liked it instantly. The soup is a meal by itself and one bowl can really fill you up!"

Kim from Stirring the Pot tried Ellie Krieger's Aromatic Beef Stew with Sweet Potatoes and says, "This Aromatic Beef Stew is a dreamy pot of gloriously scented spices: cumin, cinnamon, and red pepper flakes. The warm scent of the spices, together with the meltingly tender beef, will have you anticipating dinner in the worse way possible. Ellie's aromatic beef stew comes alive served over couscous with toasted sliced almonds and parsley as a garnish. If you are in the mood for a twist on the regular old beef stew, then this is the recipe for you."

Julie from Little Bit of Everything made a Slow Cooker Italian Soup and says, "Soup seems to be my theme of the week but since we've all determine it's soup weather. Why not! Soup is perfect for the slow cooker. Cooking all day gives the flavors the opportunity to meld together perfectly. Nothing is better than walking in the house after a long day at work to the smell of a hearty soup! This is one of those flexible recipes where ingredients can be added or deleted depending on what you have in the kitchen."

Reeni at Cinnamon Spice & Everything Nice turned a favorite dish into a soup with her Chicken Florentine Soup. Reeni says, "Chicken Florentine is made with chicken breast laid over spinach then smothered in a creamy white wine garlic sauce. The inspiration for this soup. A homey and hearty soup packed with fresh spinach, aromatics like carrot, garlic and roasted red pepper, tender pieces of white meat chicken and pipette pasta. It's pure and uncomplicated comfort food, at its best, familiar and heart-warming."

Nicole from Cocoa and Coriander: Nico's Tiny Kitchen made Stewed Spicy Black Eyed Peas and Edamame and says, "This is such a great and healthy stew to help you stick to any health related resolutions you might have. Like the lentil soup I posted last week, this stew is really hearty and full of flavor but it is also low in fat while still having great protein. I made this stew while Matt's still in New York because I didn't think he would be open to black eyed peas, but their flavor isn't as strong as it would be without the spices and vegetables. This recipe is definitely a keeper for when Matt comes home because it is simple, healthy, tasty and I think he might actually like it."

Shri from Tiffin Carrier Antic/que's! is back with a Moong Dal Soup and says, "Moong Dal is a childhood comfort food, had with fresh rotis or rice. A North-Indian staple, this simple dal with the flavour of ginger, garlic and cummin, becomes a South Indian traditional with the addition of coconut paste and additional spices. I have used these flavours in today's Soup: taking a light touch of garlic with cummin and adding thin coconut milk. It can be served with crispy toasts or to complete the sub-continent's flavour, I have served it with Garlic Naan."

Zibi from Fresh Slowcooking created a Slow Cooker Creamy Mulligatawny soup and says, "“Damn good and it has a little kick too!” A rich, hearty and nutritious soup that will make you warm and toasty. Prepare it your slow cooker so it’s ready when you get home from enjoying your winter wonderland! ...our new favourite soup recipe! ... The heat was just right too, complementing the vegetables and turkey without overpowering them."

Janet from The Taste Space has both a soup and a salad to share this week. About her colorful Spinach Orange Yam Soup she says, "I was blown away by its taste. Healthy food does not need to be bland! This soup was both incredibly delicious, healthy and a snap to put together. This soup was silky smooth from the pureed yams. I rarely go to the trouble of squeezing my own orange juice, but with an overabundance of citrus and a new lemon squeezer, I had no excuses. The freshly squeezed juice is paramount for this recipe. The delicate splash of citrus made this a light-tasting soup, and the extra dimension came from the dill and ginger."

For her Apple, Lentil and Wild Rice Salad, Janet says, "To keep this a filling hearty meal, I added wild rice which had a nutty flavour that complemented the rest of the salad ingredients. I added in chopped carrot for crunch and kept the dressing ingredients fresh. The dressing was increased because of the larger volume of the salad, but it is not heavy at all. It was fresh, yet hearty at the same time. Sweet and savoury with the apple and cumin. Play around with this theme and see what you can create!"

Joanne from Eats Well With Others is keeping it healthy with her running and powering up with some Moroccan Chickpea Barley Salad. She says, "This Moroccan chickpea barley salad is what I ate on the plane the day before the half marathon to try to build up my glycogen stores. It is filled with good, whole grain carbs and tons of dietary fiber with over 100% of your recommended daily fiber requirements in one serving. Nutritional all-star? I'd like to think so. And I pretty much rocked the half without feeling even an ounce of fatigue. On three hours of sleep. Like I said. All-star status salad. Right here."

Lots of wonderful soups this week and two healthy and delicious salads--and it is clear that slow cookers are out on a lot of counters too! ;-) Thanks to everyone who joined in. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a great week!

Giada's Penne with Roasted Eggplant Puree

We are roasting with Giada over at I Heart Cooking Clubs this week. Since I have been traveling and consuming way more red meat and heavy foods than I normally do (what happens when dinner ends up in a steakhouse most nights), I was craving something centered around roasted veggies and picked Penne with Roasted Eggplant Sauce. The eggplant roasts along with cherry tomatoes and garlic and then is pureed into a thick sauce along with mint leaves, mixed with cheese and topped with pine nuts. I made two small adjustments--increasing the garlic and switching out the cheese from Parmesan to feta to do a more Mediterranean take on the dish.

You can find the recipe in "Giada's Kitchen" on pg 130 or at Food Network here.

Giada says, "Roasting brings out the best flavors in fall vegetables, and it's a super-easy way to cook them, as well: just cut them into cubes and let the oven do the rest. Once pureed they become a warm, mellow sauce that collects in the tubular pasta, so that when you bite one the flavors explode in your mouth."

Penne with Roasted Eggplant Puree
Adapted from "Giada's Kitchen" by Giada De Laurentiis
(4 to 6 Servings)

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole (I used 5 cloves)
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound penne pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan (I used feta cheese)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red

pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.


Notes/Results: A nice chunky sauce with good flavor. I like the combination of the roasted veggies with the coolness of the mint and the slight kick from the red pepper. I used 5 large cloves of garlic in mine and liked the extra flavor--since it roasts along with the eggplant and tomato it doesn't overpower. I think the Parmesan called for in the recipe would have been good too, but I couldn't resist adding the feta--which I needed to use up anyway, and it went nicely with the mint and pine nuts. I used a multi-grain penne pasta to get a little more fiber in and the thick sauce held up well to it. This is a great hearty vegetarian dish, although adding a little sausage certainly would be delicious too. I would make this again.


You can see how the other IHCC participants got roasted with Giada by going to the post here and following the links.

Since this dish includes pasta, I am sending it to Ruth's Presto Pasta Nights event, hosted this week by my pal girlichef. Girlichef will be rounding up all the wonderful pasta dishes at her site next Friday so be sure to go by and take a look.

Love is Messy ... As is Chicago Mix (Cheese & Caramel Corn) Popcorn: A Few Food Photos From the Road

Love can be messy, but maybe not quite as messy as the Garrett's Chicago Mix Popcorn that one of my traveling companions said I need to try as we departed the Chicago airport. I bought the small bag (not really that small) and when I opened it a couple of hours into the 9+ hour flight, my first thought was "Why didn't you buy the big bag?!?" Which was followed quickly by "Thank God you didn't buy the big bag!!!" This mix of cheese popcorn and caramel corn might sound odd, but it is highly addicting. I know if I had bought the big bag, I would have eaten even more than the 2/3 of the bag I consumed before I got home (with my oft-washed by still orange-stained hand) between the plane ride and getting stuck in traffic. Delicious combination of sweet and salty and well worth the mess.

As mentioned in previous posts, I have been on a week-long, mostly all work and little play business trip this past week and just got home last night. I am behind on my posting and visiting and I need to get back into the cooking mode, so I thought I would share a few pictures of some of the food we ate while on the trip until I get it together.

The photos are not great--bad lighting and a wish not to have my new traveling companions find me annoying, trying too long to get good shots of our food, but you'll get the idea. Not a week of healthy eating for sure, but with breakfast in the hotel and lunch mostly consisting of granola bars in the car and lunch buffets set out by vendors--dinner was a time to indulge. ;-)

From the Manhattan Deli Restaurant & Bakery in the Crowne Plaza Hotel / Commerce Casino by our hotel in Los Angeles. I ordered the cup of soup / half sandwich combo which consisted of a bowl of Matzoh Ball Soup (not pictured) with one huge matzoh ball and a 1/2 sandwich of choice. I picked the Corned Beef Rueben and it came with potato salad. The soup and sandwich were both delicious. I loved that the sauerkraut on the Rueben was grilled--a perfect extra touch. We should have guessed that the food would be in huge portions since the pastry case in the front had apple turnovers the size of dinner plates and cupcakes about 4 times the normal size. We were WAY too full for dessert.

I neglected to take a picture of my French Onion Soup and Petite Filet Mignon at Steven's Steak and Seafood House, because the lighting was almost non-existent in the restaurant, but I had to take a really bad picture of the desserts and coffee. We ordered a piece of Cheesecake to split among three of us but our waitress thought we should have more food and brought us a complimentary slice of their Chocolate Thunder Cake with fudge sauce and ice cream. Everything was really good but the best part of the dinner / dessert was the coffee service because they automatically serve the coffee with bowls of chocolate shavings and cinnamon sticks and real whipped cream. Really a dessert own its own, it is a nice touch more restaurants should follow.

We had Italian food at Mi Piace in Pasadena and it was really delicious. From top left: Stracciatella (delicious with the spinach and egg but the long angel hair pasta in the soup made it a bit difficult to eat neatly). One of my travel mates ordered the Gnocchi with Spinach & Ricotta, the other chose the Butternut Squash Ravioli, and I had the Veal Piccata. We shared bites of everything and it was all delicious. I couldn't do dessert but did sneak a couple bites of my tablemate's Creme Brulee (not pictured).

The only dinner I took a picture of in Chicago was the pizza from Gino's East (Gino's on Higgins). When we asked for a place for great Chicago Pizza, everyone said to go to the original Gino's which luckily was near our hotel by the airport. We ordered the Chopped Salad with Chicken & Pasta for the table to start. For our pizza we picked the Cheese and Sausage Deep Dish, and the Meaty Legend (pepperoni, Canadian bacon and bacon) Thin Crust. Excellent--meaty and delicious with a good cornmeal crust and a well-flavored sauce.


Finally we did have a great steak dinner (noticing a theme here?) hosted by our vendors in Chicago at the Rosewood. Appetizers, French Onion Soup, Veal Piccata for me (another theme - it feels lighter than a hunk of steak), and a bevy of sides to share. (I did manage to get sauteed spinach on my plate) ;-) Since we had a birthday at our table, a dessert plate was ordered (the only picture I snuck in with my iPhone), with Coconut Cake, Apple Purse with Apple Cinnamon Ice Cream and White Chocolate Mousse Cake with Raspberry Sauce. The six of us only managed to put a dent in it--too much rich food.

So you can see from just some of the food consumed, why I feel like I rolled off the plane back home and why I need some simple, healthy home-cooked food. Business traveling is interesting, fun at times, but in the end hard work, and cold! ;-) I used to do a ton of it and don't miss the amount. I am happy to be home and will be back on my healthy living track tomorrow and catching up with the blog world over the next few days.

How was your week?

Pureed Broccoli Soup: Healthy Goodness for Souper (Soup, Salad & Sammie) Sundays

Looking for more ways to get more veggies into my diet and go back to recalibrating my eating and getting back to healthy, I found this easy Pureed Broccoli Soup in the February Eating Well magazine. Broccoli in its whole form is not a good friend to my digestive system so sadly I usually avoid it, but it does fine for me pureed into a soup. This one gets a nice flavor from the thyme and is a great warming starter to a meal or would pair well a sandwich for a simple lunch or light dinner.

Eating Well says, "This easy broccoli soup recipe makes a big batch. The leftovers are great for lunch."


Pureed Broccoli Soup
Eating Well Magazine, February 2011
(Makes 8 Servings--About 1 Cup Each)
Active Time: 35 Minutes / Total Time: 55 minutes

1 Tbsp butter
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp chopped fresh thyme
8 cups chopped broccoli
4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
2 cups water
1/2 cup half-and-half (optional) (I used unsweetened almond milk)
1/2 tsp salt
freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook for about 10 seconds.

Stir in the broccoli. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

Puree the soup in batches in a blender. Stir in half-and-half(if using), salt and pepper.

To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Info: Per Serving: 69 calories; 4g fat (1g sat, 2g mono); 4mg cholesterol; 7g carbohydrates; 0g added sugars; 4g protein; 3g fiber; 458 mg sodium; 349 mg potassium. Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (23% dv), Folate (21% dv).


Notes/Results: Fairly low effort and with good flavor, this is a nice basic soup. You can leave out the half-and-half if you want a thinner soup or need it to be non-dairy. In my case since I try to stay away from a lot of dairy because of my asthma/allergy issues, I replaced the half-and-half with the same amount of almond milk---not quite as creamy but still good. If you don't care about the dairy and don't mind a few calories, sprinkling some cheddar cheese on the top before serving would be a nice addition. I would make this again.

Let's take a look in the Souper (Soup, Salad and Sammie) Sundays kitchen and see who is here and of course what they brought.

First up is Nicole from Cocoa and Coriander--Nico's Tiny Kitchen with a sunny-hued, Spicy Lentil Soup with Bacon. She says, "This particular soup was amazing when I made it on Friday, but the leftovers have been even better as the flavors continue to combine and complicate each other! It is a perfect post holiday soup because of the fact that it has great flavor and heartiness but it is also pretty healthy and low in fat due to the vegetables and lentils."

Another lentil fan, Julie from Little Bit of Everything is back this week with a French Lentil Soup. Julie says, "I found this recipe over at Tomatoes on the Vine. Velva has a great blog. If you haven't been there, stop by. You'll find some great recipes and an occasional special cocktail! I love the spice combinations in this soup. Lentils need spice or the soup can be too bland. This is a perfect soup for cold winter day."

A warm Souper Sunday welcome to Julie from Tastemonials, joining us from Northern California and making her first appearance at Souper Sundays with a hearty Potato-Cheese Soup. She says, "Winter is the season for soups and stews. I could eat them every night. But when my son was growing up, he wouldn’t eat anything with multiple ingredients. That meant no soup, stew or casseroles. This soup was the only exception. Not only would he eat this potato cheese soup, he would ask for seconds and wipe the bowl completely clean with his bread. It has long been a favorite of every child who has every dined at our house."

Reeni from Cinnamon Spice & Everything Nice shares a flavorful Cabbage, Sweet Potato & Black Bean Soup. She says, "A savory, sweet and spicy soup packed to the hilt with vegetables, beans and even a bit of fruit. Shredded cabbage adds body and texture to the broth of the soup and serves as a backdrop for sweet potatoes, black beans and apple. Finished with a sprinkle of shredded cheese, this warm and nourishing soup will comfort you from the inside out! And the outside in."

Janet from The Taste Space made a Tomato Chickpea Soup with Rosemary and says, "Sometimes all I want is a nice, big bowl of soup. Something fresh and light yet filling enough for a meal. My belly screams for something simple and nourishing. Enter this delightful soup adapted from Orangette. It is a tomato soup at its core, light-tasting with the sprinkle of sugar mellowing the acid from the tomatoes. The rosemary adds an interesting twist, but is not an overpowering flavour. And then you add in chickpeas, which is why this is such a deceivingly hearty soup. Half are pureed, creating bulk for the soup. The other half are left intact for mouth feel. Delicious."

Pam from Sidewalk Shoes has a Black Bean Soup to share and says, "You know sometimes people leave me nice comments about my photos. And I appreciate them, I really do. But I do so wish that I had time to do some actual styling. But I don’t. If I take to too long, my food gets cold, and hubby starts making unhappy sounds. The picture above is a prime example of my pathetic skills. I tried mixing the sour cream with a little milk and putting it in an empty squeeze bottle and making some sort of fancy swirl. Didn’t work. So, I artfully scattered some cilantro on top. Sad, isn’t it." I think it looks good--and hopefully it was delicious! ;-)

Shri from Tiffin Carrier Antic/ques is back again this week with a beautiful Pumpkin and Carrot Soup and says, "This soup has its roots in one of my favourite Kerala dishes, the humble Olan. This mild dish is made with just coconut milk, the heat/spicing coming from hot green chillies cooked alongwith the vegetables. This was an easy Sunday version in the comfort of the sunday paper, books, and the lovely winter sunlight streaming in."



About her Brussels Stew, Gwen from Simply Healthy Family says, "This is in all respects a 'peasant stew'. Peasant stew can be defined by using just a few simple ingredients that are already in your cupboard or ice box. That's what happened here. I had purchased a big stock of Brussels and needed to use up the last bit. I always have onion and garlic a plenty and of course threw them into the pot. I happened to have ground turkey in the fridge which is a rarity these days as we are limiting meat. I thought it would taste wonderful in this stew and I was right.... obviously. ;) Canelini beans went in because they too just felt right. Some home made chicken broth, a can of stewed tomatoes, a few herbs tossed in and Voila! Brussels Stew in your pot."

Heather of girlichef made us our only sandwich of the week, these mouth-watering: Lamb Mini Meatball Pitas made with Nigella's lamb mini meatball recipe. She says, "Who's up for a mini meatball sammich!? They were excellent stuffed into a grilled whole wheat pita with sliced red onion, baby spinach, cucumber, tomato, feta and then drizzled with Tzatziki sauce! Um yes...I'm totally craving one now. Right. Now. ...Once the meatballs are made, this makes a quick, flavor-packed meal that you can throw together at any time. "

Terrific soups and a delicious sandwich made to fill you up and keep you warm and cozy! Thanks to everyone who joined in (I promise to get around to visit your posts later tonight). If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo button on my sidebar for all of the details.

*****As mentioned last week, Souper (Soup, Salad & Sammie) Sundays is posting several hours before the deadline this week as I am traveling, working and heading to meetings today. I posted everything I had, but if anything comes in before the regular deadline today, I will post it tonight when I get back to the hotel.

Have a great week!

Nigella's Peanut Butter Hummus: A Different Take on a Classic

As soon as I saw this Peanut Butter Hummus in "Nigella Kitchen," I knew I had to try it. I love hummus and I love peanut butter, so the idea of combining them was intriguing. In this recipe, most of the key ingredients stay the same but the peanut butter takes the place of the tahini normally found in hummus, and a bit of Greek yogurt smoothes out the taste and texture.

You can find the recipe in "Nigella Kitchen" on pgs 434-435 or on her website here.

Nigella says, "Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me."

Peanut Butter Hummus
"Nigella Kitchen" by Nigella Lawson
(Makes Enough for a Party of 10)

2 (15 oz) cans chickpeas
1 garlic clove, peeled
3–5 Tbsps olive oil
1/3 cup creamy peanut butter
3 Tbsps lemon juice, or more as needed
2 tsps kosher salt or 1 tsp table salt, or to taste
2 tsps ground cumin
1/4-1/3 cup Greek yogurt
2 Tbsps peanuts, finely chopped, to serve (optional)
1 tsp smoked paprika, to serve (optional)
bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.

Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)

Taste for seasoning, adding more lemon juice and salt if you feel it needs it.

On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.

Make Ahead Note: The hummus can be made 1-2 days ahead. Transfer to non-metallic container, cover, and refrigerate until needed. Should be consumed within 2 days of making.


Notes/Results: Creamy, slightly more subtle in flavor and a great way to change up a classic. There really isn't a strong peanut butter taste--it tastes like hummus but just slightly different, maybe a little smoother, more refined and not as sharp. I made it pretty to the recipe as written enjoyed it, although I would add a bit more lemon juice and cumin when I make it again for a little more of a "pop" in the flavor. It makes me want to play around with almond butter and other nut butters in my hummus as there is room in my heart of all kinds and varieties of this delicious spread. ;-) I served it with the only flatbread I had in my fridge--naan, grilled and served warm. A fun recipe to try.

This is a quick post as I am traveling on business this week and don't have much time on the road to post and to visit everyone. Please know that I will get around to see your posts this week--it just may take a few days.

Happy Aloha Friday!

Giada's Spinach and Cannellini Bean Dip: A Healthy Snack for Getting Back on Track

We are declaring our resolutions this week at I Heart Cooking Clubs—those things we want to add more of to our lives, or do less of / take away, and hopefully this time we will stick to them for longer than it takes to announce them. ;-) Rather than calling them resolutions, I prefer looking at it as just recalibrating my goals and it doesn't have to be limited to the new year--you can do it any time. Right now I am working on getting back to some healthier eating since I lost some focus over the holiday season, and getting more vegetables--particularly those of the leafy green persuasion back into my regular diet.


You see I was eating a lot of leafy greens until a few months ago when my CSA box and I went on a bit of a break. Our relationship was getting stale, we were not moving forward anymore and we just kept repeating the same old things (namely kale), over and over, week in and week out. The mystery and all the fun went out of it and it became a chore to use up the constant flow of giant bunches of "green leafys" in different ways. So I took a little break and spent my time with other veggies. But I am ready to try again! For now I am picking up my produce from the farmers market instead of being committed to a CSA, and my goal is to find my fondness for all things green and leafy all over again.


This week it was baby spinach that was striking my fancy and this gorgeously green Spinach and Cannellini Bean Dip from Giada. I have enjoyed Giada’s other white bean dips (like the ones here and here), and this version with vitamins A, C and K, iron, folate and maganese from the spinach, and of course all the fiber from the beans is a good healthy snack to nosh on, especially when paired with some toasted whole wheat pita chips that I adapted from another of Giada’s recipes, flavoring them with a little cumin and oregano.

You can find the recipe at Food Network here, and the recipe for the pita chips here.

Spinach and Cannellini Bean Dip
Giada De Laurentiis
(Makes 4-6 Servings)

2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
2 (6-oz) bags baby spinach
1 (15-oz) can cannelloni beans, drained and rinsed
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips


Notes/Results: Simple and tasty with a nice “green” flavor. I did add some extra lemon juice and garlic to the mix, because that’s just how I roll. ;-) I definitely recommend them for the extra flavor boost it gives the spinach and beans, as the dip is mild—not in a bad way, just mild. The balsamic adds a nice layer of flavor too--so don't leave it out and use a good one. This dip is great with veggies, or could even served pesto-style over some pasta, or used as a sandwich spread. It’s simple to make, healthy, hearty and green and I will make it again.

You can check out what the other IHCC participants are resolving to do by going to the post here, and clicking on the links.

Has the New Year inspired you to make any changes or set any goals?

"Soupy" Old-Fashioned Pinto Beans for Review From "Mary Engelbreit's Fan Fare Cookbook" and Souper (Soup, Salad & Sammie) Sundays

Some might argue that pinto beans are not soup and technically they are probably correct. But here at Souper Sundays, we are about the spirit of soup (and salad and sandwiches too), so a bowl of slightly soupy beans on top of a little brown rice fits in perfectly.

These beans come from "Mary Engelbreit's Fan Fare Cookbook: 120 Slow Cooker Recipe Favorites." Even if you aren't familiar with her name, you probably have seen Engelbreit's artwork on greeting cards, stationary, in books, calendars and many other places. The Fan Fare Cookbook has 120 favorite slow cooker recipes from the artist's family, friends and fans. Recipes for Chilis, Soups & Stews, Beef, Poultry, and Pork Dishes, Side Dishes, Dips and Sauces and Desserts. Recipes like American-Style Boeuf Bourguignon, Green Chili Stew, Sassy Chicken Balsamic, GiGi's Creamy Zucchini, Walnut Butterscotch Dip, and Slow Cooker Carrot Cake to name just a few. The book is full of Engelbreit's illustrations, notes about each recipe and it is spiral bound so it lays open easily for cooking. Most of the recipes use simple ingredients. There is a fair amount of packaged ingredients and mixes in the many of the recipes--which is good or bad depending on your viewpoint on cooking with convenience foods. This would be a good choice for fans of Englebreit's work, slow cooker enthusiasts, and those looking for easy comfort food dishes.

When it came to picking a recipe to "road test" from the book, the heart and stomach wanted what the a and stomach wanted... in this case a big bowl of basic pinto beans. These "Good Ole Fashun Pinto Beans" sounded simple and good, and you can't beat a recipe with only 4 ingredients.

Recipe author and Engelbreit fan Glenda Jacobs says, "I am Native American and grew up on a large pot of beans slowly cooking on the stove all day. When I got married and began my own family, I did not have time to babysit the pot of beans like my mother did, so one day I set up my slow cooker. These are a great starter for any meal, such as a traditional American Indian meal of "fry bread," rice, beans with seasoned (cooked) ground beef sprinkled on top, and a slice of juicy watermelon."

"Good Ole Fashun" Pinto Beans

by Glenda Jacobs, Norwalk, California

for "Mary Engelbreit's Fan Fare Cookbook"

(Makes 4 Servings--About 8 Cups)

1 (16 oz) package dried pinto beans, sorted and rinsed

4 to 6 slices bacon, cut in half

1 medium onion, peeled

1 Tbsp salt or Mrs. Dash seasoning, or to taste

Put the beans in a 5-quart slow cooker and add cool water to cover. Add the bacon pieces and the onion. Cover and cook on low heat for 6 hours. The beans will turn a delightful shade of red when done and will be soft enough to mash if desired. Add salt to taste only after the beans are cooked through.


Notes/Results: Easy and tasty--these pinto beans are a simple, homey and filling dish. The bacon adds a nice smoky flavor (although a little garlic or cumin would be nice too). I added a bit more liquid to my beans to make sure they were extra brothy. I served them over a bowl of brown rice--for added fiber, and topped them with some grated jack cheese and chopped green onions. I think texture and appearance wise, I would cook the bacon before adding it to the beans to crisp it up and give it some better color. Overall a satisfying recipe that I would make again.

Note: I was sent this cookbook by the publisher to review but did not receive any monetary compensation for the review and my opinions are as always, my own.

Now let's take a look at who is in the Souper Sunday kitchen this New Year's weekend.

Joanna from Go Ahead and Snicker made Martha's Chicken Soup, North African Style from Martha Stewart and says, "I'm over sugar actually. It's a blasphenous thing to say, but after two weeks of non stop sugar, I have to call it quits for a while. Luckily massive snow drifts and a long morning of snowman making lies in my future, so the motivation to make spicy pots of toasty soup is fresh. This one is perfect for defrosting snowpeople after sledding, fort building, or whatever else you have planned while digging out from the blizzard today, if you must."

Corina from Searching for Spice was trying out a new cookbook and made Vietnamese Beef Noodle Soup. She says, "After all the seasonal excesses I felt something hot, spicy and healthy was needed so chose a recipe for noodle soup. The flavours sounded great apart from the lack of vegetables so I added mushrooms, peppers and spring onions – I like soups to be packed with vegetables. There was enough for us to have seconds and the second helping was much tastier as the stock had had time to stand and more flavour had come out of the spices and chillies so next time I would simmer the stock for longer before adding the beef and vegetables."

Heather of girlichef encouraged good fortune by enjoying some Hoppin" John on New Years Day. She says, "It is traditionally eaten on New Year's Day...and of course there are variations, but for the most part it is a stew-like dish that consists of black-eyed peas, greens, and a smoked pork product. Mmmmmm...smoked pork. The black-eyed peas are symbolic of coins and symbolize good fortune in the new year. By mixing in the greens, you're adding more wealth (green=money) to the pot! By leaving three beans in the bottom of your bowl, a person can ensure luck, romance, and fortune in the new year."

Joanne from Eats Well With Others made a healthy vegan Brazilian Black Bean Soup to appease her thighs which were complaining of all the holiday excess. ;-) She says, "With a hint of subtle sweetness from the mango juice, a bit of spice from the cayenne, and a truly fabulous texture, this soup is one that I will glad make over and over again. And when my roommates ask me why I'm drinking it for breakfast, lunch, and dinner. I'll just explain the thigh situation. They'll understand."



Here's another healthy and delicious vegan soup from Reeni at Cinnamon Spice & Everything Nice. Reeni says, "Gypsy Soup is packed full of the incredibly delicious combination of sweet potatoes, chickpeas and kale. The rusty color of the broth comes from a combination of tomato, paprika and turmeric with sweet basil thrown in for good measure. It's a deeply nourishing elixir that I could feel coursing through my body into my bones making me feel instantly warmer and healthier. It lifted my spirits and rejuvenated me when I didn't realize I felt bad to begin with! I can't help but love a soup like that."

Finally, we have one salad and one new face to welcome this week, Shri from Tiffin Carrier Antic/ques is making her first Souper Sundays appearance. She made a colorful, flavorful and healthy Chickpeas and Green Beans Salad and says, "This was put together with the ingredients in the pantry and the fridge as part of today's lunch." Yum! It is great to have you join us Shri--hope to have you back again soon.

Some very homey and comforting soups and salad this week and lots of veggies and beans! A big thank you to everyone who joined in. If you have a soup, salad, or sandwich that you would like to share, simply click on the Souper Sundays logo on the side bar for all of the details.

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*Special Note about next week's Souper (Soup, Salad & Sammie) Sundays: I will be traveling on business and out of the state and Hawaii and time zone next Sunday. Of course Souper Sundays will still go on but I will be posting all entries I have received up through Saturday night bright and early Sunday morning and then any later entries, I will have to post late Sunday evening after a long workday. So the earlier the better with entries next week. ;-) Mahalo--It will all get posted eventually!

*Cheese Lover's Choice Contest Voting Reminder: If you have voted already just bypass yet another reminder ;-) but if you have not yet voted for my Ile de France Camembert Sliders, I would love it if you would. My cheesy mini burgers are in the Top 10 Finalists in the Cheese Lover's Choice Fan Voting Category of the Camembert Contest and I would love your vote. If you click here, it leads to the Ile De France site where you can give me (Deb C. on the poll) the number of "stars" you think appropriate for my dish. (Of course 5 star votes are more than welcome! ;-) lol) Voting is open until Wednesday, January 5th. Mahalo for your time!

Happy New Year and have a wonderful week!