Yes the time has arrive when the holiday foods have gone and now I am finding myself reaching into my: root cellar, freezer and pantry that's the "5th season". Every passed season I put food up for this coming months, so I am ready and here is an example:
Asian Yellow Split Pea Soup
Soak 2 C of split pea(pantry) in 4 C water for about 1hour, after sorting out the foreign pieces just as you would do with any dry beans.
Take one onion (root cellar) dice and saute in a little oil, add 4 cloves of garlic (root cellar), minced (I used roasted garlic I had in the freezer) - Drain split pea and add them to the pan with 1 Qt of chicken broth (freezer)salt and pepper to season and 1 tsp (more or less) of Indian curry (pantry) - This is where it does get interesting as the flavor will depend on the type of curry you use, they are so many - Bring to a boil then lower to a simmer and cook until tender (45 minutes) - add 1/2 # of chopped frozen spinach(freezer), in my case I used frozen stinging nettle, as I put so much up in the spring and fall (they cost nothing as they are wild, healthy and delicious!!!!). You might have to add more liquid, like water, at this point if you prefer your soup to be thinner! For a twist the next day I added 1 can of Coconut milk (pantry). We like our soup on the spicy side, so experiment and find your own balance in the flavors. Quick and easy!
Bon Appetit and have fun!!!
I used the "Thai Red Curry Seasoning" from my favorite spice shop and here is the link TheSpiceHouse.com
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