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Sunday, February 20, 2011

Sunday Night, Feb. 20, 2011

It's so gray and dreary out - looks like rain. I know we need the rain, and I'm looking forward to lots of it - I just prefer that it rain at night...

Anyhow, this rain is making me think of split pea soup - one of my favorites. And I just discovered another bag of split peas tucked into a corner of my freezer (yes, I keep all my grains and legumes and flours in the freezer (I have a BIG freezer!). A lesson learned in Texas after one too many bug infestations...).

Here's what we'll be eating tonight, keeping in mind all those foods I have to use up:

Split pea soup - onions, garlic, celery, and carrots sauteed in olive oil, cover the pot and cook over low for another 10 min. Add split peas and soup stock. Season to taste. Bring to a boil and then simmer for at least 1 hour, or till thoroughly cooked.

Pasta Alfredo with steamed broccoli

Roasted Onions, Tomatoes, and Zucchini with Basil - if this was just for me, I'd roast them all together. But I have to keep in mind the picky kids, and I'm actually going to roast each vegetable on its own. Then they can be eaten individually or mixed together. It's really not much extra work - just a couple of extra pans to wash, and if it gets the kids to eat, its worth it!

Chocolate Cupcakes (leftover from Shabbat!)

Are you working on clearing out your pantry yet? Please let me know!

4 comments:

  1. Hi Ester - question about pea soup - have you made it in this country yet? I often have a problem that the peas never get soft - no matter how long I soak and no matter how long I cook them. Any solutions? Could be that the peas are somehow different than what's in the States...

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  2. I have made it here. it's just like I'm used to! You shouldn't need to soak them, just rinse them before cooking...

    Do you use filtered water when you cook? I only cook with filtered water. Perhaps the high chlorine content and minerals that are in the water are affecting your legumes?
    I really don't think the peas are any different - I actually sometimes bought "Maya" brand Israeli peas in the states too, since I would find myself shopping at Israeli supermarkets in Florida...

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  3. I don't have a problem with the water, and I cook with tap water since it gets boiled anyway.

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  4. Avital, I would recommend you look into what else is in the water! tap water that is boiled becomes sanitized, but boiling does not get rid of various contaminants like chlorine, lead, mercury, otehr minerals, toxic runoff from fertilizers, etc... a good filter will clean your water much better and will improve the taste of it as well. Filtered water improves the taste of the final product you are cooking, as well.
    But - since you say it's not the water, do you have any idea why Ilana's peas are not coming out soft?

    ReplyDelete

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