Monday
Pea soup (recipe in the comments)
Salad
Bread
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This recipe originated with my Dad's mom. She passed it on to my mother, who has passed it on to me. It is simply the best pea soup in the world. It's easy to make, as most of the cooking is unattended simmering. You just have to be prepared to make this 2 hours before you want to eat.
Note: Though this is supposed to be a thick soup, it thickens a lot as it sits. Add water if you are reheating it to thin to a more reasonable consistency.
Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery
Time: 15 minutes to prep, 2 hours to cook
Make ahead: A make ahead wonder. It freezes well too.
Reaction
J: "Thank you Grandma Rose!"
M: "Yum."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Pea Soup – J’s Grandma Rose and J’s Mom
3 quarts
1 large onion, peeled
4 carrots, peeled
4 stalks celery
1 lb green split peas
7-8 oz ham, finely diced or 1 ham bone
1 t salt
½ t pepper
¾ t thyme
6 cups water (no more)
Chop each type of vegetable separately in a food processor. Combine all ingredients in a large pot. Bring to a boil and turn down to a low simmer, cover and cook for 1 ½ - 2 hours. Two hours is a maximum time.
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