Tag Archives: vegetables

Split pea soup

Wow.. it’s been a while. I’ve been busy moving. I’m back in central Florida where I belong and it’s been a challenge. That, and I finally went in to the doctor since I’m over 40, submitted to a blood test (i HATE needles) and found out, to nobody’s shock, that I have high cholesterol. I’m taking that into account with my current food..plan..thing.. and it turns out that I didn’t have to make too many changes. I am watching the nutrition panels more, which I guess is a good thing.

One of the things I missed the most about Florida is Publix. Now that I’ve moved back, there are three of them within a 2 mile radius of my place. They happened to be having a sale on dried goods and I picked up some dried split peas to make some soup. I haven’t had it in a while so, since it’s rained all day, today was the perfect day.

1 1 pound (16 oz) package of dried split peas
4-6 cups of water
1/3 cup worcestershire sauce
1 cup Goya mojo (I use the bitter orange)
1/2 pound smoked ham cut into small pieces

Take the split peas and soak in a dutch oven in 4-6 cups of water. Usually the package says you don’t need to soak them but since I don’t put my soup in a food processor, you need them to soften before cooking. After soaking for about 2 hours, bring to a boil then bring down to medium and cover. You’ll want to stir every few minutes for an hour. The peas should begin to break apart and turn the water green. Add the smoked ham. Continue to cook on medium low for another hour. You should have enough residual heat that the peas will explode into the water. Eventually the pea mush will settle to the bottom. When it’s a the consistency you want, remove about 2/3 of the standing water, add the worcestershire and mojo. Give it a good stir and cook for another 15-20 minutes and let rest.

I love this with toasted cheddar cheese and tomato sandwiches on rye. Great for a rainy day.

Campfire Meals

Another day, another recipe.  This time, it’s something simple and quick that I learned how to make at – of all places – church camp.  Campfire meals were one of those artsy things everyone’s probably done once but never done again.  The idea was to take ingredients that can be easily stored and transported, then cooked in an open fire (or, in my case now, an oven).  It basically consists of a meat, some sort of vegetable, and a starch that can be sliced.  The original recipe always had ground beef in it but I like to get all fancy schmancy with mine now and I use beef strips instead.

  • Tin foil
  • one pound beef strips or ground beef (low fat content)
  • one small potato, sliced
  • one small onion, sliced
  • one carrot, julienned
  • one celery stalk, julienned
  • one tsp worcestershire sauce per packet
  • dried thyme

Basically take the tin foil and put all the ingredients on it.  Wrap the tin foil into a pouch and toss in a 350 oven for 30-45 minutes or toss in a dying campfire for the same amount of time.  The fat from the beef will extract and cook the other ingredients.  The thicker the sliced potato (I grate mine usually) the longer you’ll want to cook it.  When it’s done, transfer to a bowl and top with a cheese of your choice.  Smells like the camp you didn’t want to go to when you were a kid.. until you got there.. then you didn’t want to leave.