SPLIT PEA SOUP
I found some split peas hiding in our cupboard the other day and cooked up a batch in our crockpot. I used split peas, chicken broth, onions, carrots, and ham steak and seasoned with salt and pepper.
While it may not be the loveliest food to look at, it sure is tasty!
I just love this picture from my creative Aunt Charlene!
WHITE BEAN CHOWDER
This recipe was a tasty solution for the oodles of zucchini, potatoes, and chicken broth (yep the stuff we made from the 3 chicken carcasses) we had in our freezer. I recently froze the potatoes in an attempt to salvage what we had left of last year's crop. I was thrilled at this solution because I love potatoes and it would be a shame to waste a single one. What we have left of the potatoes in our garage should provide some great seed potatoes for this year's crop. Maybe next year, we'll be able to use our own canned tomatoes instead of the stuff we bought at Costco.
INGREDIENTS
1/2 lb. dried navy beans
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 quart water
2 (14.5 oz.) cans chicken broth
1 bay leaf
4 cups potatoes, peeled and diced
2 (14.5 oz.) cans dice tomatoes
1 (6 oz.) can tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon ground oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 medium-sized zucchini, sliced
DIRECTIONS
- The night before, place the beans into a medium-sized bowl. Cover with water and soak overnight.
- The next day, drain the water and wet the beans aside
- In a 6 quart stock pot heat the olive oil.
- Add the chopped onion and garlic.
- Cook for 10 minutes over medium heat until the onion is translucent.
- Add the beans, water, chicken broth, bay leaf, and diced potatoes.
- Bring to boil.
- Reduce heat and simmer for 1 hour.
- Add the diced tomatoes, tomato paste, thyme, oregano, salt, and pepper.
- Simmer, covered, for 30 minutes.
- Add the zucchini and simmer for 10-15 minutes until is tender.
- Optional: add cheese (Michael adds cheese to just about every meal....)
- Serve and Enjoy!
CABBAGE AND ZUCCHINI
We produce far more cabbage and zucchini that we ever know what to do with. Here's a surprising tasty recipe that uses these less than popular ingredients:
INGREDIENTS
1 medium head cabbage, chopped
3 medium zucchini (about 3 cups), sliced
3 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon ground black pepper
DIRECTIONS
- Heat the skillet over medium heat.
- Add about half the cabbage and zucchini and season with half of the seasonings, stir.
- Add the remaining cabbage, zucchini, and seasonings. Stir well.
- Cover and simmer on low until the cabbage is soft (about 30-60 minutes)
FRIED GREEN TOMATOES
I love the movie "Fried Green Tomatoes." Turns out I also love the food. We're still striving for that abundant crop of perfectly ripe tomatoes. But, I can't bring myself to throw out all of the green ones. When the weather leaves you with only green tomatoes, here's a great recipe to try.
INGREDIENTS
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
DIRECTIONS
- Slice tomatoes 1/2 inch think. Discard the ends
- Whisk eggs and milk together in a medium-size bowl.
- Scoop flour onto a plate.
- Mix cornmeal, bread crumbs and salt and pepper on another plate.
- Dip tomatoes into flour to coat.
- Then dip the tomatoes into milk and egg mixture.
- Dredge in breadcrumbs to completely coat.
- In a large skill, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over medium heat.
- Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other.
- When the tomatoes are browned, flip and fry them on the other side.
- Drain them on paper towels.
- EAT and ENJOY!
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