Split Pea Soup with Smoked Ham

I love split pea soup. I grew up eating split pea soup that my mom made and it was delicious! She made hers in one of those Romertopf clay cookers. I had one for several years and used it often, but realized when we moved in here, we really didn't have room for something like that anymore. I had to adapt my recipe for preparation in the Crockpot.
A very important ingredient for this soup is a smoked ham shank or smoked ham hock. I stop at Widmer's and pick one up, the butcher will always saw it in half so that the marrow will release into the soup. The flavor from a smoked ham shank is delicious. Much better than a ham bone left from Easter.
Let's make Split Pea Soup. Start with a large Crockpot. Dump in one bag of dried green peas, add the smoked ham shank, a large chopped onion, chopped carrot and chopped celery. I always throw in a couple stalks of leafy topped celery stalks for the flavor. I had a bag of matchstick carrots in the fridge that needed to be used, so into the pot they went.
I also gave it a couple turns of fresh ground pepper. Don't add any salt at this time, the ham shank is pretty salty so hold off on that until serving. Add some chopped parsley, Widmer's only had curley and I prefer flat leaf, so I used dried parsley flakes.
Once all that is in the pot, add water. I used 2 quarts of water to fill my Crockpot.
Turn it on and let it cook on low overnight.
My method for this is to start it the night before you want to eat it. It will end up cooking on low for about 24 hours; seems like a long time, but it's not! You'll want to check it in the morning and add more water.
Tune in tomorrow for photos of the cooking process....


Split Pea with Smoked Ham Soup

1 smoked ham shank or ham hock
1 bag of dried green split peas
2-3 chopped carrots
1 onion, chopped
2 stalks celery, chopped
1 stalk of leafy green celery
chopped parsley
fresh ground pepper
2 quarts water

Add it all to the crockpot and cook for 24 hours on low. Add more water as needed.
Here's the finished product, I ended up cooking this a little longer. After 24 hours, the soup wasn't thick and hadn't lost the bright green color. I prefer it cooked long enough to thicken up and turn a darker green, with a hint of brown in it.
Yum!

Delicious Minestrone Soup

My mom made this soup on Super Bowl Sunday and it was delicious! It looks like it is spendy to make, but very tasty!


2 tablespoons olive oil
1 ounce pancetta, chopped (5 to 6 thin slices)
1 1/2 cups chopped green cabbage
1 cup chopped onions
1 cup sliced carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 quarts chicken broth
1/2 cup peeled, diced potato
1 piece parmesan cheese rind (3 inches square)
3/4 cup vermicelli or angel-hair pasta (broken into 2-inch pieces)
1/2 cup chopped plum tomatoes, peeled and seeded
1/4 cup cooked chickpeas (drained and rinsed if using canned)
1/3 cup cooked kidney beans (drained and rinsed if canned)
1/3 cup pesto
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Freshly grated parmesan cheese
To cook vegetables: In soup pot, heat oil over medium heat. Add pancetta. Cook for 3 to 5 minutes or until fat melts. (Note: Do not allow pancetta to brown.) Add cabbage, onions, carrots, celery and garlic. Cook for 6 to 8 minutes or until onions are translucent. Add broth, potatoes and parmesan cheese rind. Bring to a simmer. Cook for 30 minutes or until vegetables are tender. (Note: Don't overcook them.)
To cook pasta: Meanwhile, cook pasta according to package directions until tender. Drain.
To assemble: When vegetables are tender, remove and discard parmesan rind. Add cooked vermicelli, tomatoes, chickpeas and kidney beans. Season to taste with pesto, salt and pepper.
Serve with grated parmesan cheese.

Chicken Marsala

I had never made Chicken Marsala until I tried the recipe that I found in the Nativity cookbook. It is an old recipe from a restaurant that isn't around anymore, but used to be a standard for really good, authentic Italian cooking.
We have been making it for about 5 years now, and have made it out own by kicking the flavor up a notch. It's relatively low fat too. Give it a try, you'll be glad you did.....

Chicken Marsala

4 skinless, boneless chicken breasts
1/2 cup flour
salt and fresh ground pepper
2-4 tbsp olive oil
16 ounces mushrooms, sliced
3 cloves garlic, minced
3/4 cup dry Marsala wine
1/2 cup low sodium chicken broth
flat leaf parsley
1 tbsp butter, softened
1 tbsp flour
1/2 pound spaghetti, cooked and drained
1-2 tbsp chopped flat leaf parsley
parmesan cheese

Preface, I buy our skinless, boneless chicken breasts at Sam's Club and they are HUGE; we will use two of those for this recipe. Laying one flat on the cutting board, with your palm holding it firmly in place, carefully slice the chicken breast in half (half as thick...). If you don't buy your chicken breasts at Sam's Club and have "normal" sized breasts, pound it out gently between plastic wrap so that it's about 1/2 as thick. Combine the 1/2 c. flour, salt and pepper in a flat container (pie pan works great) and dredge the chicken pieces in the flour so they are well coated.
In a large non-stick skillet, heat 2 tbsp of olive oil at medium-high heat until it shimmers in the pan. Add the chicken and cook until lightly browned on one side (4 minutes) and then turn over for another 4 minutes. (with the big breasts, they are a little thicker, cook until it reaches about 155-160 on an instant read thermometer).

Remove the breasts from the pan.
Heat the remaining 2 tbsp olive oil until simmers and then add the sliced mushrooms.
Saute until they are lightly browned and the moisture is beginning to be released (about 5 minutes). Add the 3 cloves of pressed garlic, saute until fragrant, about 30-45 seconds. Add the wine and chicken broth (some people don't care for a lot of wine in this dish, we happen to like the taste of it, so we will sometimes use all wine and eliminate the chicken broth). Reduce heat to medium and simmer for a few minutes (I put the chicken breasts back in the pan for this step, but remove before the next). In a small bowl, mash the softened butter and flour with a fork until it forms a paste. Remove the chicken from the pan, if you added it in the last step. With the butter paste on the fork, stir it into the wine and mushroom mixture until the butter has melted. Combine thoroughly with a spatula.
For serving, I add the spaghetti to the pan to coat with sauce, place the chicken on top. Sprinkle with parsley and parmesan and serve. (I serve it right out of the pan at the table, we don't like to dirty too many dishes...)
Salt and pepper to taste, individually. Enjoy!

Christmas Cookies in a Jar

I found this on a random blog today and am filing this here because....well, I'll be making these next year for my kids teachers gifts....and in case you're wondering, these cookies are delicious!


Christmas Cookies in a Jar, adapted from Taste Of Home (makes ONE quart-sized jar)
18 Servings

1/3 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup quick cooking oats
1 cup dried cranberries (I used Craisins)
1 cup vanilla or white chips

Additional ingredients (list these on a tag, or email me for the PDF of the label)
1/2 cup butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract

Directions
Using a quart sized glass jar, layer (use a canning funnel!) the white sugar, followed by the brown sugar. Tamp down between each layer to create a clean line. In a separate bowl, mix the flour, baking powder, baking soda and salt. Pour gently into jar and tamp down gently. Layer in the oats, cranberries, and white chocolate chips, tamping between the oats and cranberries. Cover and store in a cool place for up to 6 months.

To prepare cookies (provide these instructions to the recipient!): Preheat oven to 375. Pour cookie mix into a large bowl, stirring to combine. Beat in the butter, egg and vanilla. Cover and refrigerate for 30 minutes. Drop by tablespoonfuls 2" apart onto un-greased baking sheets. Bake at 375 for 8-10 minutes until browned, cool on a wire rack. Enjoy!

I'll be making a label to attach to the jar, before the lids are are put on....I had originally thought of these, but got a terrific deal on the awesome Entertaining at Home ice cream scoop...the teachers LOVED that with a jar of hot fudge! Super cute!

Red Velvet Cake

Saw this recipe on Cook's Country a few weeks ago and it looked delicious! It is definitely on to file away and try when I feel ok about using 16 tablespoons of butter in the frosting!

Ingredients

Cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
Frosting16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

Instructions
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

Pancake Mix

The recipe for pancake mix to store in the freezer and use as needed:


Ingredients
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces

Instructions
Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.

To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk** (I prefer thinner pancakes and pancake batter, so I use a little more buttermilk) in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)

**if you don't have buttermilk, you can use 1/2cup milk and add 2 tsp of vinegar, let rest before whisking in with the mix and eggs.

Who are you?

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is there any recipes that you would love to share? something that you'd like to see posted here?
Leave a comment and let me know....