Repost: Slow Simmered Split Pea Soup

On a freezing cold day, especially during my favorite thing in the winter (a snow storm) we like warm, hearty soup.   During our recent "blizzard", split pea soup was on our menu, and despite appearances, it is truly "blog worthy!"  

The key to the creamy texture, is the slow cooker. It started on the stove but, once all the ingredients were mixed it's moved to the slow cooler and 6 hours later, or 4 hours, whatever your preference, voila! 

IMG_0484.JPG

What you need: 

  • 1 lb bag of split peas
  • 2 Tbls olive oil 
  • 1 yellow onion, chopped
  • 4 carrots, chopped into centimeter sized pieces 
  • 4 celery stalks, chopped into centimeter sized pieces 
  • 1/2 bunch of thyme (about 8 stalks) 
  • 1 teaspoon oregano
  • 4 garlic cloves, chopped 
  • 4 cups chicken broth 
  • 2 pound baby ham hock, cut in half, one half stays whole, the other half gets cut up into centimeter size cubes. 
  • Large pot 
  • Slow cooker

Like most soup recipes, you'll start the pan with your olive oil, onion, celery and oregano. Let that simmer for about 5 minutes. Add your chopped garlic, your carrots and the all the ham hock, stir it up, add the thyme. and stir another 5 minutes. Things will get cozy, the onions a tiny bit brown. Add your peas and mix a bit longer, maybe 3 minutes, then add your chicken broth. 

I let it simmer for about 5 minutes. At this point, you can keep the process moving for another day or keep it rolling. If you're ready to roll the only thing you need to do is remove the one uncut ham hock (you can leave it out or chop it up, totally up to you on how much ham you'd like in your soup) Next, take the contents of your pot and pour into your slow cooker for 4 or 6 hours. 

You won't believe how beautiful this is when it's done! 

Enjoy, xo Measure 

Holiday Re-Post: Candy Cane Merry Martini

Happy Friday!  Every Christmas season we pull out our red bows, twinkly lights, gold garland (!) and our favorite holiday recipes!  This is one of them.  We are remembering Christmas past and looking forward to a magical season this year!  Cheers!

  • 1 1/4  oz vanilla vodka
  • 1 1/4 oz white crème de cacao
  • 3/4 oz peppermint schnapps

Shake with ice until freezing cold, pour and enjoy!

Merry Christmas!

Measure & Pinch

peppermint martini.JPG

Slow Cooker Turkey and Pearl Barley Soup

IMG_0135.JPG

Coming home to a slow-cooker dinner makes me so excited and happy, that it completely washes away my workday exhaustion.   Opening the door to warm, delicious aromas reminds me of coming home to family dinner when I was a kid.  Thank you Slow Cooker!!

This soup is a great way to use up turkey left-overs for a weeknight dinner.  Its thick and savory, almost like a stew.  The pearl barley makes it creamy, luxurious and satisfying.  

Here's what you'll need:

  • carrots, 3-4 chopped
  • celery, 2-3 stalks, chopped
  • onion, large, chopped
  • turkey, 3 cups, cooked and chopped (or chicken)
  • chicken broth, low -sodium 48 oz. carton
  • barley, 1 cup uncooked
  • sage leaves, 1 tbsp. chopped, plus more for garnish
  • salt & pepper

Here's what you'll do:

Add chopped vegetables to the slow cooker pot.

IMG_0127.JPG

Add the turkey and barley, season.

IMG_0128.JPG

Chicken broth and water until all is covered with liquid.

IMG_0129.JPG

Add your chopped sage, cover and set on low heat for 8 hours.

To serve, stir, ladle into bowls.  Top with a bit of fresh sage and enjoy.

xo & a pinch

Kelly

IMG_4961.JPG






Slow Cooked Sirloin Chili

Here's something I thought I'd never say:

"There's nothing like a warm bowl of chili in the middle of spring" 

We are officially unfriending Miss Mother Nature.   That's all I'm saying. 

In the meantime, we'll be enjoying this delicious chili, under our cozy blankets...waiting.

Here's what you'll need:

  • about 2 lbs sirloin, cubed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 4 cloves garlic, chopped
  • olive oil, 2 tbsp
  • black beans, 15 oz can, rinsed
  • kidney beans, 15 oz can, rinsed
  • crushed tomatoes, 2 28 oz cans
  • beef stock, 2 cups
  • beer, 1 bottle, any brand
  • cumin,  1 tbsp
  • chili powder, 2 tbsp
  • cayenne pepper, 1/2 tsp
  • red pepper flakes, 1/2 tsp
  • salt & pepper
  • cilantro,  shredded cheddar, sour cream for garnish

What you'll do:

1.   Over medium high heat in a skillet, heat olive oil.  Add meat and season with salt and pepper.  Brown the meat on all sides, 5-8 minutes.

2.  Pour meat into the slow cooker.  Add all chopped vegetables, beans, spices, beer and beef stock.  Stir all ingredients.  Set on low for 8 hours.

Top with shredded cheddar, cilantro or sour cream.

Its warm, fragrant and spicy, just like spring should be.  Still waiting...

xo & a pinch

Kelly   



Cauliflower Broccoli Cheddar Soup

broc cauli done 2.JPG

Spring is being really shy this year, but I'm still having a spring fling.  Its still dreary, drizzly and chilly here, but I need few excuses to eat cauliflower soup.  As weird as it sounds, I can not resist a cauliflower soup.   I'm hooked and not at all shy about it.    

This soup is practically "free" if your tracking on weight watchers, but if you're looking for something warm, satisfying, good for you and crush-worthy.  Here you go:

  • I onion, chopped 
  • garlic, 2-3 cloves, chopped
  • olive oil, 2 tbsp
  • cauliflower, 1 large head, chopped
  • vegetable broth, 32 oz.
  • broccoli, cut into bite sized pieces (frozen works too)
  • salt & pepper
  • cheddar cheese, 1 cup shredded plus more for topping  (we used white cheddar)
broc cauli white cheddar.JPG

1.    Over medium high heat, add olive oil to a Dutch oven or large soup pot.  Add garlic and onion.  Cook for 8-10 minutes or until onions are softened.

2.  Add cauliflower, vegetable stock to pot. Season with salt & pepper.  Let pot come to a boil and then reduce heat to low and simmer for approximately 25 minutes, when all vegetables are softened.    Taste to adjust salt & pepper.

3.  If you are using a blender, let the soup cool completely.  Then, in batches, blend mixture until smooth with some small chunks (if desired).  

4.  Using an immersion blender, blend until smooth or your desired consistency. 

broccauli soupmaking.JPG

5.  Heat soup to a simmer over medium heat (if you let cool before blending).  Now,  add broccoli (frozen or fresh) to the creamed soup and let cook 5-8 minutes.  Lastly, stir in shredded cheddar.  When its melted through, its ready to eat.

So, about this weather...

xo & a pinch,
Kelly

 

 

Cauliflower Leek Soup

Any good Irishman knows that potatoes and leeks just go together, much like peas & carrots!   As an Irish-Italian woman getting ready for a beach vacation, I think cauliflower and leeks are even better friends.  (Ok, I added 2 small yukon golds.  The Irish made me do it!)  The small amount of potato added to this giant pot of cauliflower soup adds the creaminess and satisfying texture that you're looking for with no added cream, milk or butter.  

All I can say about this soup is my ever picky, carnivorous, veg-adverse husband said  "Its surprisingly really delicious!"

Here's what you'll need:

  • leeks, 4-5 stalks, cut, soaked and rinsed well
  • garlic, 2-3 cloves, chopped
  • olive oil, 2 tbsp
  • potatos, 2 small or 1 large, peeled and roughly chopped
  • cauliflower, 1 large head, chopped
  • vegetable broth, 32 oz.
  • salt & pepper
  • cheddar, (we used vintage Irish Cheddar "KerryGold"), shredded for topping
  • chives or scallions, chopped for topping

1.   Over medium high heat, add olive oil to a Dutch oven or large soup pot.  Add garlic and leeks.  Cook for 8-10 minutes or until leeks are softened.

2.  Add potatoes, cauliflower, vegetable stock to pot. Season with salt & pepper.  Let pot come to a boil and then reduce heat to low and simmer for approximately 25 minutes, when all vegetables are softened.    Taste to adjust salt & pepper.

3.  If you are using a blender, let the soup cool completely.  Then, in batches, blend mixture until smooth with some small chunks (if desired).  Then re-heat to serve.

4.  Using an immersion blender, blend until smooth or your desired consistency.

5.  Ladle into bowls and top with shredded cheddar and chopped chives.

"For each petal on the shamrock this brings a wish your way. Good health, good luck, and happiness for today and every day." 

xo & a pinch

Kelly


Italian Wedding Soup

How perfect is Italian Wedding Soup on Valentines?  It says it all; comfort, home, warmth, love, Italian-ness... best of all, its easy.  My little boy Valentines like it too!

Here's what you'll need for the meatballs:

  • 1 lb ground turkey
  • 5 links Italian chicken sausage, casings removed
  • 2/3 cup bread crumbs
  • 1 egg
  • 1/2 white onion, grated or minced
  • 2/3 cup parmesan cheese, grated
  • fresh parsley, small handful, chopped
  • salt & pepper
  • 2 tbsp. olive oil

Gently combine all ingredients in a large mixing bowl.  Create 1 inch balls and set aside until ready to brown. 

In a Dutch oven or large saucepan, heat olive oil over medium heat.   Brown meatballs on all sides 8-10 minutes total, set aside.   Brown in batches.

For the soup:

  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 tbsp. olive oil
  • 32 oz box of chicken stock
  • White wine, a splash
  • 1 cup of small cut pasta.  We used Stelline
  • baby spinach or escarole, a small bunch, washed and roughly chopped

Heat the olive oil pn medium-high heat in the (unwashed) Dutch oven, (the brown bits from the meatballs adds delicious flavor).  Add the chopped onion, carrots and celery, season with salt & pepper,  and cook for about 5-8 minutes.  Add wine and cook for a 2-3 minutes. Add the chicken stock, meatballs and simmer for 15-20 minutes.  Reduce heat to low, add the greens and cover for 1 minute until wilted.   Salt & pepper until you love it. 

Cook the pasta in a separate pot according to package instructions and add desired amount of cooked pasta to each serving of soup.  OR Stir in the pasta and cook for 8 minutes, until pasta is cooked.  

*When heating left-over soup, the pasta gets too soft and I cringe. To avoid this, I cook the pasta separate.   If you don't mind, or you don't care for left-overs, feel free to just cook the pasta to the soup pot.

be sure to put your heart in it!

be sure to put your heart in it!

italian wedding cooking.JPG

Garnish each bowl with extra grated parmesan and enjoy.

A glass of wine and a kiss makes it a perfect meal!

What special dinner will you make for your Valentine?

xo and pinch,

Kelly

 



No-Pasta Butternut Squash Lasagna

IMG_4862.JPG

There is no pasta in this lasagna. Is that against all rules of lasagna?  Probably.

I'm not really a resolution person, but after the holidays,  I like to detox a bit and get back to healthier food with vegetables taking center stage.  This is a perfect prep-ahead dinner for a weeknight.   It freezes and re-heats nicely and makes a great meal with a salad.   I purposely kept this on the light side, but adding browned crumbled chicken sausage or lean beef to the layers would make this dish sing!  

Once again, those carb-perfect lasagna noodles are sitting, waiting, patiently on the pantry shelf.  We will reunite soon, I promise, but until then... the butternuts.

Heres what you'll need:

  • 1 large butternut squash, sliced with a vegetable peeler or mandoline into ribbons.
  • 2 cups simple marinara sauce (see recipe below)
  • 1 cup low fat ricotta
  • 1 egg
  • nutmeg, a pinch
  • 1/2 cup shredded low fat mozzarella
  • dried oregano
  • salt & pepper
  • grated parmesan cheese

For a quick and simple marinara:

  • 1  28oz can of crushed tomatoes
  • 3-4 cloves garlic, chopped
  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 tsp dried oregano
  • red pepper flakes, a pinch
  • fresh basil, 4-5 leaves ripped (optional)
  • salt & pepper

In a large saucepan over medium heat, add butter, olive oil, garlic and pinch of red pepper flake.  Heat until garlic is tender (but not brown), add tomatoes and oregano.  Season with salt & pepper.   Let simmer approximately 30 minutes stirring occasionally.  Add basil in the last 5 minutes.

 

Preheat your oven to 350 degrees and prepare your ricotta cheese:

Combine ricotta with egg, parsley, salt & pepper, parmesan cheese.  Set aside.

Assemble your lasagna :

In medium baking dish, ladle marinara and spread on the bottom of the dish.  lay and even layer of squash noodles, layer ricotta, layer sauce, repeat until the dish is full. Top with sauce, ricotta, mozzarella.  Sprinkle with extra oregano if you wish.

 

IMG_4841.JPG

Cover with foil, place on a sheet tray to avoid spills in your oven and bake for 30-40 minutes until bubbling.   Remove the foil and bake for another 10 minutes.   Let rest for 10 minutes before serving.

IMG_4855.JPG

Mangia!

xo & a pinch

Kelly


Braised Pork Shoulder with Asian Aromatics over Stir Fried Veggie Spirals

pork done.JPG

Our Boston bean Pam, moved to San Francisco to invest in her tech career when she hadn't yet decided on settling down.  Many amazing things happened in her life during that time, but when you ask her about it, she mostly just talks about the food!  Asian-Fusion, her absolute favorite.

A few months ago, Pam literally hopped with happiness when I told her that I was going to start focusing on her favorite cuisine.   After a few tries and tweaks, lo and behold, Pam has a new favorite dinner!  Here it is and I have to admit, it is really fantastic.  The pork comes out fall-apart-tender with sweet and spicy flavors.   The recipe is inspired by Chef Anne Burrell, also one of Pam's favorites.

We served the pork over a tri-color spiralized vegetable stir-fry using some of the sauce from the pork.  We sent some carrots, zucchini and a large daikon through the spiralizer before stir-frying in a wok.  If you don't have a spiralizer, slicing with a vegetable peeler will give you ribbons rather than spirals- just as good.  If you don't have a wok, a large fry pan will work just as well.  For those of you saying "daikon?", its a winter radish with a mild flavor that looks like a large white carrot.  Its perfect for this dish.  Take a look for daikon in your produce department near the root vegetables.

To me, these ingredients are strong and exciting.  I could spread chili paste on toast for breakfast!  I love it.   Also, adding brown sugar to any savory dish makes be so happy.  

sweet & spicy prep.JPG
  • 2  2-3 lb. pork shoulders, each cut into 4-5 large chunks
  • 4-5 cloves garlic, chopped
  • 2 inch piece of ginger, minced
  • soy sauce, 1/2 cup
  • rice wine vinegar, 1/2 cup
  • chicken stock, 3 cups
  • fish sauce, 1 cup
  • brown sugar, 1/2 cup
  • chili paste, 1/4 cup
  • 3 clementines, zest and juice
  • vegetable oil, about 4 tbsp
  • salt & pepper
  • cilantro leaves (for garnish)
  • 1 scallion, chopped (for garnish)

Preheat oven to 300 degrees.

Pat pork dry and season with salt & pepper.  In a large Dutch oven over medium high heat, cover the bottom with vegetable oil and brown the pork on all sides.  Do it in batches if needed. Don't overcrowd the pot.   Remove the browned pork and reserve.

Discard any excess fat from the pot and add fresh oil.   Add garlic and ginger and cook for 1 minute.   Add soy sauce and vinegar.  Let simmer and reduce by half.  Add the chicken stock, fish sauce, brown sugar, chili paste and clementine zest and juice.  Let simmer 5 minutes.

Return the pork to the pot, cover and place in the oven for two hours.  After one hour, turn the pork pieces over.  After another 30 minutes, remove the lid and let cook uncovered for the last 30 minutes.    Remove the (very tender) pork from the pot and reserve.   Place the pot on the stove top over medium heat and simmer the sauce until it thickens.   Serve the pork with the sauce.

For the veggie spirals, you'll need:

  • 2 zucchini (spiralized)
  • 1 daikon (spiralized)
  • 3 large carrots (spiralized)
  • 1 small red onion, sliced
  • waterchestnuts, 1 small can, sliced
  • ladleful of sauce with garlic and ginger from the pork pot
  • cilantro (for garnish)
  • 1 tbsp. teriyaki sauce
  • 1 tbsp. hoison sauce

In a wok or large fry pan, add a bit of vegetable oil and the sliced onion.  Saute  the onion until browned.   Add a ladleful of sauce from the pork pot, making sure to scoop bits of garlic and ginger.   Stir in hoison and teriyaki sauces.   Add carrots, daikon, zucchini, waterchestnuts and saute for 3-5 minutes until the vegetable soften a bit, but not completely. (al dente)

Pour into a serving dish and top with cilantro, if you wish. 

For each serving, we piled the veggie spirals onto the plate and topped with one or two pieces of pork. 

Enjoy!
xo & a pinch,

Kelly

pork plated.JPG

Black Bean and Sweet Potato Soup

black bean soup.JPG

Here in New Jersey its frigid.  Its 100% winter.  Sometimes when its this cold, I like to ignore it.   Not completely, I mean shorts & flip flops would be evidence of insanity, but a little mid-week, melt-me fiesta...? extremely sane.

This soup is perfect for my mood right now.  Its warm, spicy and creamy with a hint of the sunny, bright tropics.  Lime & cilantro will do that.   Margaritas will too.

Here's what you'll need:

IMG_4964.JPG
  • 2  13 oz cans of black beans, rinsed
  • 3 sweet potatoes, peeled and cubed 
  • 2  white onions
  • 4 cloves garlic, chopped
  • 4 cups chicken broth, low sodium
  • cilantro, 3 tbsp. chopped
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 2 tbsp. olive oil
  • Lime, juiced
  • Hot sauce, 3-4 shakes (we like Outerlimits Jalepeno Lime)
  • salt & pepper

For Garnish:

  • fat free sour cream
  • lime slices
  • cilantro
IMG_4966.JPG

Here's what you'll do:

1.  In a large saucepan or Dutch oven, add the olive oil and chopped onion.  Cook on medium heat for 5-8 minutes until translucent and slightly browned.  Stir often.

2.  Add the garlic and all spices including salt & pepper, stir to combine.   Add broth, beans and sweet potato.  Add water or extra broth to cover, approximately 2 cups.   Heat until it reaches a boil.

3.  Reduce heat to low and let simmer uncovered for 15-20 minutes, until sweet potatoes are fork tender.   

4. If you are using a blender, let the soup cool.  Then ladle 3/4 of the soup into the blender in batches.  Blend until smooth and reserve in a separate large bowl.   Return the blended soup to the remaining unblended soup into the pot and stir.  Store or reheat at this point.

5.  If you are using a emulsion blender, blend leaving some chunks of potato and whole beans. 

6.  Once blended to your preference, stir in lime juice.  Taste for deliciousness and season with salt & pepper as needed.   Ladle into serving bowls and top with lime slices, sour cream and cilantro leaves.

Stay cozy, my friends.

xo & a pinch,

Kelly

IMG_4977.JPG

Minestrone with Great Northern Beans & Pesto

I love Christmas but for me, winter weather isn't ideal.  The cold, the early darkness, the dreary skies...I'm more of a flip-flop & margarita person!  Rather than just wish it all away, I make an effort to look out for the great things about the season.  Third to flannel shirts and red wine, soup is on the list of "a few of my favorite things."  (yes, I sang that part)

When you come home from work to a dark & chilly house, its so nice to set a pot of soup on the stove while you get yourself settled.   I make soup on the weekends when I'm cooking other things.  Its so easy to chop a few extra carrots & celery, a bit more garlic and throw together something satisfying, warm and healthy for mid-week.  

On the other hand, overcooked pasta is on my list of least favorite things.  When you re-heat soup, the pasta just softens... (I cringe).  For this reason, I boil the pasta separate.  

For this batch, I soaked and Great Northern Beans, which is a nice thing to do when time allows.  You get a bit more texture from the beans and you control the sodium, but a can of cannellini works just as well.

Heres what you'll need:

  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2-3 tbsp. olive oil
  • 1  28 oz. can crushed tomatoes 
  • 1 28 oz. can of chicken broth or vegetable broth
  • 1 cup Great Northern Beans, soaked OR 1 large can cannellini or other white beans
  • 1/8 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • spinach, medium bunch
  • salt & pepper
  • Pesto to top, if desired
  • Parmesan cheese, grated on top, if desired
  • Ditalini, cooked

Heres what you'll do:

For the beans:

Inspect beans while rinsing under cold water. Cover beans with water and soak overnight.   Drain. 

For the Soup:

1.  In a large pot on medium heat, add olive oil, carrots, onions, celery and garlic and cook until tender. Add beans, tomatoes, broth, red pepper flakes, oregano, salt & pepper.  Let simmer on low heat until tomatoes cook, stirring occastionally, about 30 minutes.

For the pesto:

In a food processor, add 1 cup fresh basil leaves, 1 garlic clove, chopped, 1/4 cup of pine nuts (or walnuts), 1/4 cup grated parmesan and pulse until chopped.  Drizzle in about 1/4 cup of olive oil and continue processing until smooth.   (Or try "Pistachio Pesto" using our Search feature.) 

To serve:

In a shallow serving bowl, add cooked pasta, the soup and top with pesto and more parmesan cheese. 

Stay Cozy!

xo & a pinch!

Kelly

 

IMG_4956.JPG