Monday, March 10, 2008
In recognition of St. Patrick’s Day I am going to provide the recipe for an inexpensive, tasty, filling soup that epitomizes the color green...in a good sort of way, depending on who you ask. This is one of my favorite soups because it is cheap, flavorful, filling and easy to prepare. Pea soup is by no means an American phenomenon. The legume was orginally cultivated by the Greeks and Romans and the soup was made most famous in the English nursery rhyme: Pease porridge hot, Pease porridge cold, Pease porridge in the pot Nine days old. The word Pease is actually how the English say “peas.”
There are green split peas and yellow split peas and depending on where you are from, one version may be more popular than the other. For example in Finland the peas are green, in Sweden the peas are yellow. Some folks dress their pea soup with tiny diced carrots while others use some form of pork, usually smoked sausage, ham or bacon. I personally like carrots and smoked sausage, however I have prepared it with no meat at all and it is equally delicious.
So if you don’t know what to serve in honor of St. Patrick’s Day, pull out your Dutch oven and make a delicious pot of Spit Pea Soup, it will warm the hearts and tummys of all who eat it.
Patty’s Day Pea Soup
Makes about 3 quarts (freezes well)
2 quarts water
2 tablespoons canola oil
1 pound split peas, rinsed
2 pounds smoked sausage, (kielbasa, beef or turkey smoked sausage)
½ cup onion, diced fine
1 cup carrots, diced fine
½ cup celery, chopped fine
1 teaspoon hot sauce
½ teaspoon salt
½ teaspoon pepper
Adjust seasoning if needed
1. In a large saucepan or Dutch oven, large enough to hold 3 quarts; add oil and heat to medium high.
2. Add onions, sausage, carrots and celery and saute for 7 minutes.
3. Add 2 quarts of water and the pound of peas to the sauteed vegetable mixture and bring to a boil.
4. Reduce heat, add hot sauce, salt and pepper and continue simmering the soup until it is slightly thick and the vegetables are tender, about 35-40 minutes. Serve.
And for dessert serve that ever popular...
Fluffy Pistachio Pineapple Stuff
When I was in the U.S. Navy living in Okinawa, Japan, stationed on Kadena Air Base, one of my best friends shared this recipe with me. She made it all the time and I have to admit it is pretty tasty considering all the artifical stuff it is made from. This is what I call "Fun Food" the stuff you make once a year, to remind yourself why you eat healthy everyday. It is pretty good though!!!
Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) package instant pistachio pudding mix
2 drops green food coloring (optional)
3 cups miniature marshmallows
1 (20 ounce) can crushed pineapple, undrained
1 cup chopped pistachios or walnuts (reserve 1/2 cup for serving)
1. In a large bowl, combine whipped topping, pudding mix and food coloring if
desired.
2. Fold in the marshmallows, 1/2 cup nuts and pineapple.
3. Cover and refrigerate for at least 3 hours, over night is better.
4. Just before serving, sprinkle with remaining nuts.
Look, times may be tough and money might be tight, but there is no reason you can't entertain for St. Patrick's Day, have a few friends over for a pot of soup, a keg of beer and some of that green fluffy stuff.
Happy St. Patrick's Day