Pea Soup

It’s kind of hard to believe that this

Can turn into this.

Here’s how.

I’d never made pea soup before, but I’ve eaten my fair share. The yellow-and-green split pea at Hale & Hearty is one of my quasi-fast-food guilty pleasures. I kept mine a bit healthier (they use plenty of cream), but it turned out thick and rich and pretty darn tasty.

1. Chop several cloves of garlic (I used 6), one medium-sized yellow onion, stalks from one head of celery, one fist-sized red potato, and four or five large carrots.

2. Heat a tablespoon or so of olive oil on low heat in a large pot, and add onions and garlic till the garlic smells delicious.

3. Add potato, celery, carrots, and bacon. (I used cooked bacon that’d been leftover from brunch — a good handful of it.)

4. Cook on low heat till edges of potatoes soften.

5. Add bag of dried split peas, bay leaf, and enough chicken stock to cover the contents of the pot.

6. Cook on low for a while (like two or three hours), stirring periodically, until everything’s good and soft.

7. Emulsify, add salt and pepper to taste, and garnish (pictured here with diced green and yellow hot peppers and a dollop of Greek yogurt).

Advertisements

Kale Chips

It seems the start of the semester has thwarted my ability to keep up with posting already, but I will still keep the photos and descriptions coming when I can. I don’t have an ‘after’ photo for this post, but kale chips have become a staple of my diet, and they’re worth a post.

1. preheat oven to 375

2. wash and dry kale stalks

3. break apart kale leaves into bite-sized pieces (keep in mind that they’ll cook down a bit in the oven)

4. in baking pan, toss kale leaves in olive oil (make sure they’re evenly but thinly coated in oil)

5. bake for twenty minutes, toss, and bake for another twenty minutes (that’s forty minutes total)

Keep an eye on them in the oven, as sometimes they crisp up more quickly than others. Put ’em in a bowl or something and serve! Crunch.

Kind of Like Poached Eggs

This picture’s from the old blog, but I kind of love it. And it’s also a good one of my new favorite way of cooking eggs. It’s kind of like a lazy man’s poached egg. I’m sure it has a real name.

Throw the eggs into a buttered pan at medium heat without breaking the yolks. Add a few tablespoons of water, and cover. You’ll see the surface of the egg cook into a sort of film. Treat it like a poached egg — cook until it’s hard(ish) on the outside and soft in the middle.

Served over home fries with thick-cut bacon and toasted Udi’s gluten-free bread.

Gluten-Free Lasagna

I worked at a pizza place for three summers during college, and I learned most of what I know about cooking by helping my boss. We would make lasagna, baked ziti, spanakopita, soups, spreads, sauces, and I was her right-hand man. I’ve only ever made lasagna her way — even when I found out I was gluten-free.

This one is veggie, but you can use whatever filling you’d like. For recipe, see below.

1. Cook gluten-free lasagna noodles according to box directions. NOTE: it’s better to err on the under-cooked (as opposed to over-cooked) side of things, as the noodles start to break apart once they’ve been cooked too long.

2. Prepare sauce and vegetable or meat filling as necessary. For this lasagna, I sautéed some mushrooms, garlic, and onions and sliced up some zucchini super thin. I added the zucchini raw, and made sure to keep a little extra on the side to garnish the top of the dish.

3. Prepare ricotta mixture as follows: blend two eggs, teaspoon of minced garlic, and a pinch each of salt, pepper, oregano, basil, and parsley. Add 1 small container ricotta and mix until even.

4. Grease your pan!

5. Add thin layer of tomato sauce to bottom (this helps with keeping things non-stick).

6. Add layers as follows, x 2:

  • lasagna noodles
  • ricotta
  • veggie or meat mixture
  • sauce
  • shredded mozzarella (go light on this)
  • ground asiago or parmesan

7. Add a final layer of lasagna noodles and ricotta. Cover the ricotta layer with a layer of sauce and mozzarella. Be sure that you can see some sauce peeking through the cheese — too much cheese can ruin a perfectly good lasagna.

8. Bake at 375 for 25 minutes. Remove from oven and garnish (this one has a design made with fresh basil leaves and quartered round zucchini slices). Bake for an additional 20 minutes.

Carrot Ginger Soup

Ingredients:
  • 1 bag of carrots (the regular size)
  • 1 bag of celery
  • 1 medium-sized onion
  • 6 cloves of garlic
  • ginger (to taste)
  • 1 container chicken stock (I usually use Pacific Natural Foods brand, which comes in 32-ounce containers)
  • 3 medium-sized red potatoes
  • salt & pepper
  • olive oil
1. Heat a few tablespoons of olive oil in a large pot, and add chopped onion and minced garlic and ginger. Add salt and pepper to taste, and saute till shiny.
2. Add chopped celery, carrots, and potato. Continue sautéing and stirring regularly for 20-30 minutes, until contents appear cooked.
3. Add enough chicken stock to cover contents of pot, and let simmer for at least 45 minutes. Stir occasionally, and add more chicken stock as necessary, as it cooks down.
4. Once ingredients are soft enough, remove from heat and emulsify or blend with remainder of chicken stock until smooth/desired consistency.
5. Return to stove and bring to a simmer.
6. Serve, and add garnish. I ate this particular soup with goat cheese and jalapeños, but you can add creme fraische or yogurt, chives… anything that adds a little more taste if you want it.

a city girl’s back

I used to blog at acitygirleatsdinner.blogspot.com and then got distracted by my knitwear company.

I recently started taking photos of food again, and have been flirting with restarting my blog. Only I prefer WordPress to Blogger (sorry, Google! I love so much of everything else you do!).

This was this morning’s brunch table. I’m visiting a friend who also eats gluten-free. She made the most amazing gluten-free bread with an almond-flour base, and I made a tomato, basil, and aged cheddar frittata.