Sunday, January 29, 2012

Catch Up



I keep thinking, I'd love to put that in my blog!

But then I'm haunted by the unblogged things I have tucked away and forgotten about.

So now that I have a few minutes, I'll share some of these wonderful things with you.

I'll begin by sharing with you my split pea soup. I'm proud of this soup because it is truly my own. My friend Tiffany was about to buy bean bags for corn hole at $10 a piece when I suggested that she make them. Together, we bought the fabric and some split peas to fill them, and made the bean bags.

When all was said and done, two bags of split peas were left at my house. I was just about to throw them away when I thought, "I've never had split peas, I should follow the directions on the bag and cook these."

So I did. And then I thought, "This would taste good with some chicken broth, I should add some." So I did. And so on and so forth until I created this wonderful split pea soup. I make this almost every week and Logan and I polish it off a few days later.

Corn Hole Split Pea Soup


Ingredients

2 bags split peas
6 carrots
1 can white whole potatoes (or one potato, sliced)
1 can corn
1/2 onion
2 containers of chicken broth
Old Bay seasoning
Various spices

Instructions

1. In a large pot, cook the peas according to the instructions. When you see that most of the water has boiled out of the peas and they are almost cooked, add the two containers of chicken broth.
2. Cut up the vegetables and add them to the soup.
3. Add the can of corn to the soup, undrained.
4. Add an ample amount of Old Bay and other various spices (I have used garlic powder, onion powder, garlic salt, italian seasoning, pepper, and pretty much anything I have in my pantry that I grab. Just be careful about adding too many salts as this will bake the soup too salty).
5. Cook on low for 1-2 hours, stirring occasionally, or until the soup looks more like a soup and less like a bunch of uncooked vegetables. You will know the soup is ready when the peas have dissingrated into the broth and thickened the soup.


------------------------------------------------------------------------------------------------


Sorry about the simple instructions. It really was just something I threw together, and I don't think any batch has been the same... I'm always changing the ingredients or the time cooked.


One other thing to share before I am all caught up... I tried my first two recipes of the year last week.

First, I made a Chocolate Cream Eclair Dessert to bring to a dinner. It was delicious and everyone couldn't get enough of it!!!

Second, I made a Crock Pot Pot Roast in Susie's crock pot. It was delicious, and so easy! I decided to be brave and try leaving a recipe in the crock pot all day for the first time. Ahhh! Boy was I worried about my house being burnt down when I got home. I tried out the Crock Pot Pot Roast. The instructions for this pot roast weren't extremely specific, and I think I used a little too many vegetables, which meant I added a little more water... Then the whole thing was barely fitting in the crock pot and I was afraid the meat wouldn't cook. In suspense as I walked in the door on that evening, the smell of a wonderful pot roast filled the air and I was ecstatic to see that a delicious meal sat in the crock pot where a pile of raw vegetables and meat had been before. Oh boy, was this a success. The only problem I had with it was my boyfriend trying to eat it all. I felt like a dog guarding a bone as I hoarded my pot roast into tupperware to portion out my lunch for the week.

That's it for now!

1 comment: