Christina's Split Pea Soup

I've never eaten split pea soup and was really excited when Christina shared this yummy soup with us.  You loved it so much, you ate it for lunch and supper in the same day!

Here's how she does it:

Split Pea Soup with Ham (courtesy of our cousin Christina)
1 bag green split peas
2 quarts cold water (8 cups)
ham bone or 2 ham hocks
1 small onion, finely chopped
3 carrots, peeled and sliced
3 celery stalks, chopped
1 potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon marjoram

Bring peas, water, ham bone and onion to a boil; cover and reduce to simmer for 1 hour.  (She told me 1-1/2 hours, but after an hour it was ready).  Remove meat from bones and add back to pot.  Add veggies and seasonings and simmer for another 15-20 minutes or until potatoes are cooked through.

This is so yummy!!!

Barb Jackson's Pasta Salad

Sister Jackson came to our congregation several years ago from California.  She makes this delicious pasta salad using McCormick's Salad Supreme seasoning.  I've never bought the seasoning but I found a way to make it so it tastes very similar.

Barb Jackson's Pasta Salad
1/2 tsp salt
1 tsp poppy seeds
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp celery seed*
1/2 tsp black pepper
dash cayenne pepper
2 Tbsp Parmesan cheese (or Romano if you have it)

Mix thoroughly and sprinkle over 1/2 pound of boiled spaghetti noodles.  Toss with your favorite Italian dressing and veggies.

YUM!

You and Hunter eat this for lunch during the summer months when the garden is producing bountifully with tomatoes and cucumbers.

*If you don't have celery seed, no worries, add a stalk of celery very finely chopped.

Chef Salad

When the weather is nice and the produce is fresh, I like to have fresh salads for lunch and dinner.  This is one of my favorites.  You are a little rabbit and will eat salad pretty much any time of day or year. 

Chef Salad
lettuce
tomatoes
cucumbers
hard-boiled eggs
sliced turkey deli-meat
shredded carrots

Arrange 2 cups of lettuce on a plate.  Roll up 5 or 6 very thinly sliced deli turkey meat, slice and arrange down the middle of the bed of lettuce.  Slice half of a tomato and arrange next to the turkey.  Slice half of a cucumber and arrange on the other side of the turkey.  Slice a hard boiled egg into wedges and arrange next to the tomatoes.  Place the carrots next to the cucumbers.

Whisk up your favorite Balsamic Vinaigrette and drizzle over the top.

Serve with crackers and apple for a complete lunch idea.

YUM!

Granny's Chili

It's funny how families have different food traditions.  When Daddy and I got married, he shared a lot of these with me.  For example, when I was growing up, Nana would make a big pot of chili and serve it with cornbread or oyster crackers.  That's how I thought everyone ate chili.  Until I got married and we were invited over to dinner at Granny and Papa's.  I asked if there was anything I could bring and they said, you can bring some hotdogs if you want.  Hotdogs???  I just went with it.  Come to find out, they eat chili on baked potatoes, hotdogs, tortilla chips.  And Granny makes cole slaw to accompany it.  It was strange for me, at first.   But now I love this and enjoy it very much.  I still love cornbread with my chili/taco soup, but it's nice to have a change every now and again.

We visited Granny and Papa recently and she made a huge pot of chili.  She had so much, she sent two freezer bags home with us.  This is a yummy and easy chili recipe.  Here's how she did it:

Granny's Chili
2 onions diced
1 yellow bell pepper, diced
3 lbs ground beef
2 packets chili seasoning
2 (28 oz) cans crushed tomatoes
4 (14 oz) cans red kidney beans, drained and rinsed
2 (28 oz) cans light red kidney beans, drained and rinsed
2 large cans pork and beans (like Campbell's)
shredded cheddar (optional)

Saute onion and pepper in a little olive oil until translucent.  Add ground beef, brown and crumble with a spoon.  Drain off the fat and rinse in a colander if you want.  Add back to the large pot.  Sprinkle in the chili seasoning, tomatoes and all the beans.  Stir together until combined and thick.  Simmer over low heat for an hour. Yields approx. 20 servings


YUM!

389.9 calories, 10 grams fat, 54.2 grams carb, 28.7 grams protein

Creamy Ranch Dip

This is a dip I made up last week to eat up some carrots and celery.  We've all loved it! 

Creamy Ranch Dip
8 oz block 1/3 less fat cream cheese, softened
1 Tablespoon low fat Greek yogurt, plain
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon onion powder

Cream everything together.  Refrigerate overnight for best flavor. 

Serve with any and all veggies.

Yum!

Easy Beef Stew

This is an easy beef stew.  Super tasty and flavorful!

Easy Beef Stew (adapted from this recipe)
1 lb stew beef chunks
2 Tbsp flour
salt and pepper to taste
2 Tbsp vegetable oil
1 can beef gravy (such as Campbell's)
3 cups beef broth
14 oz can whole tomatoes
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1 onion quartered
1 carrot, peeled and cut on the bias or coins
1 large potato, peeled and cubed
frozen sweet peas

Heat dutch oven over medium heat.  Add oil.  Toss beef in flour, salt and pepper.  Brown the beef on all sides.  Add beef gravy, beef broth, whole tomatoes, marjoram, pepper and onion.  Bring to a boil; cover and reduce heat to simmer over low heat for 1-1/2 hours.  Add carrot and potatoes stir and simmer uncovered for 30 minutes.  Serve with frozen sweet peas. 

YUM!

You can also serve this over mashed potatoes. 

Veggie Pinwheels (Vegan)

This is a yummy "sandwich" to serve for a party or shower.  You can add cheese and deli meat if you like.

Veggie Pinwheels
flour tortillas
fresh spinach leaves
cucumbers, cut into sticks
roasted red peppers, cut into sticks
carrots, shredded finely
avocado, sliced into sticks

Layer spinach leaves over the tortilla.  Lay cucumber, peppers, carrots and avocado on the lower 1/3 of the tortilla.  Roll up tightly and cut into thirds.

Yum!

Pimiento Cheese Spread

I never really liked pimiento cheese sandwiches while growing up.  I think it was because of my aversion to red peppers.  I've since gotten over that dislike and really love bell peppers now.  Funny how your taste buds change over time.  I'm still pretty picky and only prefer homemade pimiento cheese.  Technically I guess this isn't pimiento since it has red bell peppers, but you get the idea!  Here's how I make it:

Pimiento Cheese Spread
2 cups shredded cheddar cheese (8 oz block)
1/2-3/4 cup mayonnaise (just depends on how creamy you like it)
1 jarred roasted red pepper, diced
dash of black pepper

Mix everything together and spread onto some bread and enjoy.  Try it grilled with bacon, OH MY!

This is also good for dipping vegetables, celery sticks and carrot sticks.

YUM!

Bean and Pasta Soup

I'm always on the lookout for a yummy soup recipe.  This is a great one to make on a cold day.  It warms up the house and it warms up your tummy.  I serve this with grilled cheese sandwiches.  Hunter likes to eat the pasta out of the soup, so I put a little extra in for him.

Bean and Pasta Soup
2 cups Great Northern beans, prepared*
4 Tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, minced
14 oz can chopped tomatoes
1 tsp dried oregano
1 tsp tomato paste
3-1/2 cups water
1 cup small shaped pasta (like fusilli or conchigliette)
1/2 cup sun-dried tomatoes, drained and thinly sliced**
1 Tbsp chopped cilantro or flat leaf parsley
2 Tbsp grated Parmesan cheese
salt and pepper

In a Dutch oven or large pot, heat oil over medium heat.  Add chopped onions and garlic, saute for 5-10 minutes until golden and soft. 

Add in the chopped tomatoes,oregano, tomato paste, prepared beans and water.  Bring to a boil. 

Add Pasta and sun-dried tomatoes, lower heat to simmer and cook for 10 minutes. 

 Adjust seasonings of salt and pepper.  Serve with parsley or cilantro and sprinkling of Parmesan cheese. 

*Prepared beans are precooked and frozen for future meals, or the canned variety at the grocery store.  If you are using dried beans, soak them overnight.  Drain and rinse them and set aside.  Proceed with the above directions through adding water.  Add the beans and cook for an hour.  Then proceed with directions by adding pasta...

**I used dried sun-dried tomatoes, ones not in water or oil.  I added these to hot water and allowed them to plump up for about 5 minutes while I waited on the onions and garlic to saute.  Then drained them and chopped them up.

YUM!

Garbanzo and Chorizo Soup

This is a yummy fall/winter soup using seasonal vegetables.  Daddy didn't like this, but the rest of us loved it.  

Here's what you do:

Garbanzo Bean and Chorizo Soup
2 cups garbanzo beans (chick peas), thaw if frozen; if using canned, drain and rinse

8 oz Mexican chorizo

1 onion, finely diced

1 carrot, finely diced

2 garlic cloves, minced

14 oz can diced tomatoes

5 cups water

1-1/2 teaspoons tomato chicken flavored boullion

1 large bay leaf or 2 small ones

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1-1/2 cup diced butternut squash or pumpkin

1 large potato, peeled and diced

1/2 cup thinly sliced (julienned) collards, turnips, kale (whatever you get a good price for)

Heat Dutch oven over medium heat.  Squeeze chorizo from the casings into hot pot.  Stir frequently rendering as much fat as possible.  Remove from pot onto paper towel.  Pour off the excess oil from pot.

Add onion, carrot and garlic.  Saute 5-6 minutes.

Add garbanzo beans, tomatoes, water, boullion, dried herbs and chorizo.  Bring to a boil, reduce to simmer.  Cover and cook for 30 minutes.  

Add squash and potato, cover and continue cooking another 15 minutes.  Season with salt and pepper. 

Add collards and continue cooking another 15 minutes uncovered.  Taste and adjust the seasonings.  Ladle up and enjoy!  

This is such a comforting soup.  

YUM!

Linked to:

Finding Joy in My Kitchen - Soup Countdown 2010

8 servings (1-1/2 cups)

328 Calories, 10.1 gr fat, 47.4 gr carbs, 8.7 gr fiber, 12.1 gr protein

(without the chorizo, add 2 Tbsp paprika, pinch of red pepper flakes, 1 tsp ground cumin = 210 calories, 1 gr fat, 45.3 gr carbs, 8 gr fiber, 6.7 gr protein)

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup
1-1/2 cup black beans (drain and rinse if using canned)
1 Tbsp oil
1 onion finely chopped
4 garlic cloves, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced into coins
1 jalapeno, seeded and finely chopped
2 tsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground cumin
4 cups chicken stock or vegetable stock
1 bay leaf
14 oz can diced tomatoes in juice
1 cup pumpkin, peeled and diced (used butternut squash - couldn't get the pumpkin cut!)
salt and pepper
fresh cilantro
cubed avocado

1.  Soak dried black beans overnight.  Drain and add beans to a large Dutch oven and cover with 2 inches of cold water.  Bring to a boil for 10 minutes, drain and rinse.
2.  Heat the oil in the Dutch oven over medium heat.  Add the onions and cook covered for 3-4 minutes until they are just soft, stirring occasionally.  Add the garlic, celery and carrot and continue cooking for 2 minutes.
3.  Add the water, drained beans, tomato paste, thyme, oregano, cumin and bay leaf.  When the mixture begins to bubble, reduce the heat to low, cover and simmer gently for 1 hour, stirring occasionally.
4.  Stir in the tomatoes, pumpkin and simmer for another hour until the pumpkin and beans are tender.
5.  Taste and season the soup with salt and pepper.  Ladle into bowls and garnish with cilantro and cubed avocado and serve.

Yum!

Pumpkin Vegetable Soup with Bulghur Wheat

When Autumn arrives, I always crave a good, comforting soup.  This soup is wonderful because it has pumpkin in it.  If you don't want to use pumpkin, you can substitute Butternut Squash.

Pumpkin Vegetable Soup with Bulghur Wheat
1 Tbsp oil
1 onion, finely chopped
3 garlic cloves, minced
1/3 cup bulghur wheat
14 oz can whole tomatoes in juice
1 cup pumpkin, peeled, diced (or butternut squash)
1 large zucchini, quartered and sliced
1 jalapeno, seeded and finely diced
4 cup boiling water
2 Tbsp tomato paste
1/2 tsp dried oregano
1/4 tsp dried basil
1 tsp dried parsley
2 cups fresh baby spinach leaves, coarsely chopped
1 cup frozen peas
salt
pepper

1. Heat oil in Dutch oven over medium heat and add onions and garlic.  Cover and cook 5-8 minutes until the onions are soft.
2. Stir in the bulghur wheat and continue cooking for 1 minute.
3. Layer the tomatoes, pumpkin, zucchini and jalapeno in the Dutch oven.
4. Combine half the water with the tomato paste and large pinch of salt.  Pour over the vegetables.  Cover and simmer for 15 minutes.
5. Uncover the pot and stir, add all spices, spinach and peas.  Add the remaining water and bring to a boil.  Reduce the heat and simmer for about 20 minutes.  
6. Stir the soup and adjust seasonings.  Ladle into a bowl and serve.

When I made this, I accidentally added a whole cup of bulghur wheat so I added extra liquid in the form of chicken stock to help with the flavor and fluidity of the soup.  It turned out really good.

Yum!

This post has been linked to:

• Life as Mom  - Cozy Suppers

Apple, Spinach and Cheddar Salad

 Apple, Spinach and Cheddar Salad
3 cups baby spinach leaves
1 apple, cored, quartered and sliced thin
shredded cheddar cheese
1 Tablespoon honey
1 Tablespoon apple cider vinegar
1 Tablespoon vegetable oil
salt
pepper

Toss spinach, apple and shredded cheddar cheese in a large mixing bowl.

In separate bowl, whisk honey, vinegar, oil, salt and pepper.  Pour over the salad and toss well.

Yum!

Grilled Cheddar Apple Sandwiches or Quesadillas

When we pick apples in Ellijay, I love using those fresh apples in everything.  When I was a little girl, our school lunch would some days include an apple and a small block of cheddar cheese.  It was really tasty!  So I was thinking it would be very good on a sandwich...and it is!  It's also good in a tortilla for a Quesadilla. 

Grilled Cheddar Apple Sandwiches
softened butter
wheat bread slices
shredded Cheddar or sliced Cheddar cheese
apple, thinly sliced (my favorite is Pink Lady or Mutsu)

Heat up a non stick skillet over medium heat.  Butter one side of the bread slices.  Layer cheddar cheese and thinly sliced apples.  Then add another layer of cheese to help hold everything in place.  Place in skillet and press lightly.  Flip when it's golden brown.  Grill the other side. 

Yum!

Santa Fe Salad with Chili Lime Vinaigrette

This is a salad I just put together with things we had on hand one night.  It turned out delicious!  I even had enough leftovers to top my chicken nachos the next day for lunch.

Santa Fe Salad
romaine lettuce, chopped
2 tomatoes, chopped
1 cucumber, peeled, seeded and chopped
1/2 cup black olives, sliced
1/2 cup black beans, rinsed and drained
1/2 cup corn (either from a can or frozen) rinsed and drained or thawed and drained

Layer everything in a large bowl.

Chili Lime Vinaigrette
2 Tablespoons honey
2 Tablespoons lime juice, freshly squeezed
2 Tablespoon honey mustard
salt
pepper
1/4 teaspoon chili powder
2 Tablespoon vegetable oil

Whisk first 6 ingredients in a small bowl.  Add oil and continue whisking until smooth and glossy.

Drizzle vinaigrette over salad, toss and serve.

YUM!

This post has been linked to:
Good Cheap Eats

Brenda's Taco Soup

This is a recipe I got from cousin Brenda.  She got it from a Weight Watchers meeting.  It is SO good.  We eat it every fall and winter at least once a month.  We call it Chili, but no matter what you call it, it's still good.

Brenda's Taco Soup

• 1 lb ground beef
• 1 large onion, diced

Add beef and onion to dutch oven and brown meat. Drain fat.

Add:

• 1 can pinto beans
• 1 can fat free refried beans
• 2 cans Mexican style chili beans
• 1 can whole kernal corn
• 1 can chopped tomatoes
• 1-1/2 cup water
• 1 can green chiles chopped
• 1 pkg taco seasoning
• 1 pkg Hidden Valley Ranch Mix

Mix together and simmer for an hour. 1 cup = 2-1/2 WW points.


This is the tweaked recipe:

Chili

• 4 cups shredded pork (pre-cooked)
• 1/2 very finely diced onion
• 1 can pinto beans (I have substituted black beans too!)
• 1 can fat free refried beans
• 1 can Mexican Chili Beans
• 1 can chopped tomatoes & green chiles
• 1 can chicken broth
• 1 pkg Taco seasoning
• 1 pkg Hidden Valley Ranch mix

Mix all together in dutch oven and simmer for an hour. Daddy doesn't like corn or Ranch dressing...I left out the corn, but well ....shhh! Some things are better left unsaid :) When I don't have pork we do use ground beef. I use whatever meat I have on hand. I haven't tried this with chicken yet. But I'm sure it would be yummy!  I sprinkle frozen corn into each of our bowls.

Yum!

Tuna Salad Sandwiches

When Daddy and I got married, he told me how his family grew up eating tuna sandwiches and french fries on Sunday after the meetings.  I thought it was a great tradition that we should continue with our family.  Here's how we make our Tuna Salad.


Tuna Salad Sandwiches
3 cans tuna fish, in water, drained
3 hard-boiled eggs, mashed with a fork
1/4 to 1/2 cup mayonnaise (depends on how creamy you like it)
1 to 2 Tablespoons sugar (depends on how sweet you like it, and it cuts the fishy flavor of some tuna)
1 teaspoon dried dill weed
dash of salt & pepper

Combine everything into a bowl and chill in the refrigerator. 

Daddy prefers his tuna salad on toasted bread.  I prefer mine on regular untoasted bread with a spoonful of sweet pickle relish. 

Yum!

Potato Salad

This is my favorite way to eat potato salad.  The creamier, the better!

Potato Salad
potatoes (4-6)
eggs (1 egg for every 3 potatoes)
1 cup mayonnaise
2 teaspoon yellow mustard
1/4 cup sweet pickle relish (or dill)
1/4 salt
dash pepper
2 Tablespoons sugar
1/2 teaspoon onion powder

Add diced potatoes and eggs to cold water and then bring to a boil for 10-12 minutes

prepare the dressing for the potato salad, mix together, mayonnaise, mustard, salt, pepper, sugar, onion powder, sweet pickle relish.

add hot potatoes and boiled eggs to the dressing and mix well.

chill in the refrigerator until ready to serve.  

Yum!

Lemon Basil Mayonnaise

I've been trying to grow basil in our garden, but I've been very unsuccessful.  However, Donna has been super successful growing basil from seed!  She shared a little with me this season and I've made a couple of yummy things using it.  Here's a yummy mayo to spread on a tomato sandwich.

Lemon Basil Mayonnaise
juice of half a lemon
4 basil leaves, rolled, sliced and chopped
sprinkle of salt and pepper
1/2 cup mayonnaise

Mix all together in a bowl and spread on your sandwich.

I've been eating this with our homegrown tomatoes this year and it's so good!

yum!

Linked to:

Life as Mom - Picnic Foods

Corn and Tomato Salad

Corn and tomatoes are always in abundance during the summer months.  This is a refreshing side salad to eat along with a yummy Tex-Mex meal.  Leftover grilled or boiled corn on the cob works great.  Just cut the kernels away from the cob and use them in the recipe.

Corn and Tomato Salad

3 tomatoes, diced and seeded (squeeze the seeds out)

1 cup fresh corn (or frozen if you need to)

juice of 1 lime

1 Tablespoon fresh cilantro or 1 teaspoon dried

salt to taste

Place the tomatoes into a bowl and add the corn, lime juice, cilantro and salt. Stir to combine and refrigerate until ready to eat.

That's it!  Super easy and really delicious!

Yummy!