{Star Ingredient Round-Up}: Butternut Squash 3 Ways

 

Inspiration and preparation remain two of my very favorite ‘super powers’ and especially so when it comes to the big wide world of cooking.  Added emphasis when cooking for an occasion, a special someone(s), or to simply make good use of the food that’s been lingering in my fridge, on my countertops, and in my pantry.

Enter the genius I affectionately label as star ingredients.  Translation: one ingredient transformed in myriad ways and dishes.  As we make our way into the holiday season, I want to share a few variations on one of my absolute favorite seasonal ingredients, butternut squash.

My round-up includes recipes that can deliver as exceptional side-dishes, main courses, and appetizers:

Hasselback Butternut Squash with Maple Butter

Butternut Squash Galette

Butternut Squash Soup

Want more of this delicacy?  Simply search butternut squash and enjoy even more…

Happy Eating!

5 Recipes for Delicious Spring Eating

Spring is here! And while some days it's not easy to tell if it's Spring, Summer, or Fall by the range in weather, the calendar reassures us that Spring has, indeed, arrived.

 

As the daylight lingers longer and the temperatures become warmer, before morphing into all-out hot Summer, I enjoy the segue from the heartier foods of the colder months into lighter, fresher fare.   From pastas, to soups, to desserts, and more, Spring eating is a delight.

 

And to get you going along these lines, I’ve rounded up five of my favorite dishes that are perfect for Spring. 

Pasta Primavera

Spring Popsicles - Coconut x Lime x Rose x Raspberry

Shaved Vegetable Salad

Chilled Red Pepper Soup

Prosciutto-Wrapped Asparagus

 

I hope you enjoy this ready-made Spring menu and all of the Happy Eating it’s sure to bring! xx

 

{Fall on Display}: Tablescapes, Recipes & More!

To say that I was thrilled to return to Atlanta Plugged In on last week would be an understatement of grand proportions!  A morning of fun, topped off by sharing inspiration from my favorite season--Fall, couldn't have been any sweeter.

WATCH HERE NOW 

 

Bringing the look and feel of the season to the dining table via a Fall-themed tablescape was a highlight of my segment.  Inspired by select pieces from Pottery Barn, the table was styled in copper statement pieces, accented by lush, but rustic, linens, dinnerware, pumpkin touches and more.

And then there was the food.  Because once the table is set, all that remains is to...eat!  So in keeping with our Fall focus, I shared two of my favorite seasonal dishes that bring the tastes of the season alive.  Baked Apple Tarts and luscious, warm and cozy Butternut Squash Soup offer sweet and savory satisfaction that can be enjoyed all season long.

As the season continues to unfold, bring these tips and dishes to life in your home and kitchen and enjoy a personal taste of Fall--on display!

Happy Eating! 

{Atlanta Plugged In}: The Perfect Summer BBQ

Summer has (unofficially) been on the horizon since Memorial Day and will make its official debut in a matter of days.  Despite the accompanying heat waves and humidity that typically mark this time of year, it's the perfect season for casual entertaining, dining al fresco, and everyone's favorite: barbecues. 

Last week I had the thrill of appearing on Atlanta Plugged In to share some of my favorite recipes and tips for hosting--and enjoying--The Perfect Summer BBQ.  (Awesome, huh?!) 

It was such a great time of sharing food, tips, cheers and laughs.  And in case you missed it, I'm sharing the video clip from the day below--along with the featured recipes that were also a hit at my previous Summer Pop Up Cooking School!

A creative twist on traditional BBQ fare, I know you'll enjoy them as much as we all did.

WATCH HERE ~ 
Atlanta Plugged In: The Perfect Summer BBQ

MAKE ~
Sangria Mocktails
Heirloom Tomato Gazpacho
Gourmet Meatball Sliders (Recipe coming soon!)
Berry & Balsamic Shortcakes

Happy Eating!

 

Sweet Potato Chowder

Hearty root vegetables are a staple in my cooler weather recipes.  And one that tends to be in heavier rotation and stand out from the crowd in my kitchen is the good to you, good for you sweet potato.  I mean, what's not to like love about this superstar ingredient?  With health benefits galore and the knack for tasting really good no matter how you fix it, I took my sweet potato affections to another level recently and decided upon a luscious, decadent Sweet Potato Chowder.

The delightful thing about this chowder is that it comes together easily (I love a good homemade soup, stew and chowder) and tastes quite good.  And here's the reason for that: it's flavored with curry, which lends both phenomenal taste and color, coconut milk, and has a slight (not overbearing in case you're dubious) hint of spicy kick from chipotle in adobo.  Combined with the sweet, hearty potatoes and other flavorings,  it's a chowder worth making and savoring again and again.

As the cooler weather and holiday season unfold, this is one dish you'll want in your repertoire for certain.  Go ahead and make it...and thank me later.

Happy Eating!

Sweet Potato Chowder
Ingredients:
5-6 large sweet potatoes, peeled and chopped
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons mild curry powder
1 chipotle pepper in adobo, diced
2 teaspoons kosher salt (plus more to taste, as needed)
1/2 teaspoon freshly ground black pepper
1 quart chicken broth
1 can coconut milk
Fresh parsley, chopped, for garnish (optional)
Sour cream (optional)

Method:
Heat oil in a large soup pot or dutch oven.  Add onion and cook until they begin to soften slightly (about 2-3 minutes).  Add in garlic and curry and cook until onions become softened and translucent (another 3-4 minutes).  Add in potatoes, chipotle, salt, pepper, broth and coconut milk.  Stir to combine well.  Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are fork tender. 

Ladle 3 cups of soup mixture into a blender and puree.  Add pureed soup back into pot, stir to combine and taste for seasoning.  Garnish with fresh parsley and a swirl of sour cream (optional).  Serve warm and enjoy!

 (Cook's Note: Recipe can be made ahead and stored in airtight container in the refrigerator for up to 24 hours before reheating and serving.) 

Adapted from Better Homes and Gardens

Rosemary-Thyme Cornbread Madeleines

I'll be honest.  There was a moment (or two or three) when I wondered if any semblance of a real winter would ever surface.  70+ degree temps through Christmas bode less than favorably for this Southern girl who longed for the more characteristically cooler weather that winter dreams are made of.  (And to finally be able to sport my new coat that I snagged in eager anticipation of some serious stylin' and profilin'.) :)

And then there was this past weekend.  Winter decided to dust off any remaining cobwebs from last year and finally make its entrance--accompanied by a blizzard effect in some parts of the country, and a milder, yet welcomed, cold snap in my parts.  Fleeting snowflakes made for warm and cozy inclinations, including whipping up some chicken soup for the soul--and baking a batch of homemade, herbed cornbread madeleines.  Life was as it should be.

Starting with my trusted cornbread recipe, I gave a savory twist to these delicacies--replete with fresh rosemary and thyme--and the yield was just as scrumptious as my sweet renditions.  And just as gorgeous.  Although the temps have already begun their ascent back to milder days of yore, I'll continue to relish my soup and cornbread combo--made all the better in the beautiful little package of madeleines.  

Happy Eating!

Rosemary-Thyme Cornbread Madeleines
Ingredients:
1 stick (8 ounces) unsalted butter
1 1/2 cups yellow cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups milk
2 large eggs 
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
Heavy drizzle of honey (optional)

Special Equipment: Madeleine Baking Pan

Instructions:

Preheat the oven to 400 degrees F.  Grease and flour the baking pan.  Melt the butter in a small saucepan, pour the butter into a large bowl and set aside to cool.

In a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt, and stir to combine. To the large bowl, add the milk, eggs and honey (if using). Toss in the dry ingredients and stir until just combined.

Spoon the batter into a madeleine pan(s) using a tablespoon measure.  Bake for 15-20 minutes, until madeleines are light brown and the edges are browned (don't overbake!).  Remove to a cooling rack and allow to cool for 10 minutes.  (Repeat as often as necessary with remaining batter.) Serve warm and enjoy!



 

Summer's Best: Heirloom Tomato Gazpacho with Toasted Breadcrumbs

The final day of Summer has arrived.  As we say farewell to the season that's served us well on the food, travel, entertaining and fashion fronts, I couldn't think of a more apropos dish to savor than a fresh, vibrant, chilled gazpacho.  And not just any gazpacho--but one with juicy, colorful, seasonal, creme dela creme, heirloom tomatoes.  It's all the goodness of a traditional tomato gazpacho--turned up a notch.

This soup couldn't be easier to bring together and delivers both rich flavor and great texture from the vegetables. (I consider it a vegetable garden in a bowl.)  And I'll add that it was a hit at last Summer's Pop-Up Cooking School, so you can't go wrong.

If you're looking for that one final taste of Summer that's worth savoring, this. is. it.

Happy Eating!

Heirloom Tomato Gazpacho with Toasted Breadcrumbs
Ingredients:

3-5 heirloom tomatoes
1 hothouse cucumber

1 sweet bell pepper, cored and seeded

½ red onion

1 jalapeno pepper, seeded

3 garlic cloves, minced

3 cups tomato juice

¼ cup red wine vinegar

¼ cup, plus two tablespoons, extra virgin olive oil

1 tablespoon Worcestershire sauce

Juice of ½ lime

2 teaspoons kosher salt, plus more for breadcrumbs

Freshly ground black pepper to taste

Baguette or other crusty bread (for breadcrumbs)

Method:

 
For the Gazpacho:

Roughly chop the cucumber, bell pepper, tomatoes, jalapeno and red onion into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, oil, salt, pepper, lime and Worcestershire. Mix well and chill before serving.  

For the Breadcrumbs:

Slice bread into 1-inch cubes.  Heat two tablespoons of oil in a medium skillet.   Toss in cubes and begin to sauté until golden brown and season with salt and pepper. 

Before serving, garnish the gazpacho with the toasted breadcrumbs.  Enjoy!

 

Chilled Red Pepper Soup

So there I was recently--in my kitchen and trying to decide what to cook for dinner.  Oftentimes my taste for something will steer me right away, but on this occasion it wasn't happening.  So I did what any card-carrying food lover would do next--I reached for my sources of inspiration, specifically my Ottolenghi cookbook.  I hadn't cooked from it yet, so I decided that it was time that I finally break it in.

As soon as I could tear myself away from all the glorious dessert recipes (that's honestly what drew me in most when I considered buying this book), I stumbled upon a perfect, warm weather recipe--a chilled version of Red Pepper Soup.

 I'm quite the fan of Red Pepper Soup and my usual preparation, until now, had been a warm, roasted red pepper version.  But hey, it's Spring and the temperatures are rising, so a chilled fresh red pepper version sounded like the refreshing fare I especially crave this time of the year.

Peppers, herbs, aromatics, spices and seasonings combine for a beautiful puree accented with the texture of fresh vegetables stirred in at the end.  Finished off with a garnish of more fresh herbs--and my special addition of a scrumptious, flaky puff pastry crouton--rounded out this simple, yet satisfying, soup.

Happy Eating!

Chilled Red Pepper Soup
Recipe adapted from Ottolenghi The Cookbook

Ingredients:
1 large onion
3 tablespoons olive oil
8 sage leaves, finely chopped
4 large red peppers
2 bay leaves
2 teaspoons ground cumin
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable stock
Grated zest of 1/2 lemon
1 clove garlic, crushed
Fresh basil leaves, chopped
Fresh parsley, chopped
Puff pastry dough
1 egg

Method:
Peel the onion and chop it coarsely.  Heat the oil in a large saucepan.  Add the onion and sage and saute over medium heat for 5 minutes, until the onion is translucent.

While the onion is cooking, halve the peppers lengthwise.  Take a pepper half, remove the seeds and white flesh, and cut it into 2/3-inch/1.5 cm dice.  Set aside.

Remove the sees from the rest of the peppers, coarsely chop them, and stir into the saucepan with the onions.  Add the salt, bay leaves, cumin, sugar and red pepper flakes.  Saute for another 5 minutes.  Add the stock and bring it to a gentle simmer.  Cover the pot and cook over very low heat for 15 minutes.

Once the peppers are soft, remove the bay leaves from the soup.  While still hot, use a regular blender or an immersion blender to puree the soup until it is totally smooth.  Leave to cool down a little.

Once the soup is just warm, stir in the diced red pepper, lemon zest, and garlic.  Leave until it becomes room temperature and then refrigerate for a few hours or overnight.  Remove soup from the fridge half an hour before serving.  Stir well, taste and adjust seasoning as needed.  Sprinkle over a generous amount of chopped basil and parsley and top with a crouton.  Serve and enjoy!

Flaky Croutons
Preheat oven to 400 degrees F.

Roll out, thawed (but chilled) dough on a lightly floured surface.  Use a biscuit or cookie cutter for desired shape and cut dough into individual croutons.  

Place dough on a parchment lined baking sheet and using a fork, prick holes into the dough.  Brush with egg wash (1 egg beaten) and sprinkle with salt and pepper.

Bake in oven until golden brown on top, about 8-10 minutes.  Remove from oven, serve and enjoy! 
    

Chicken and Vegetable Soup

The Winter season is definitely alive and well, as evidenced by the recent snow storms and arctic-like chill taking place.  Right behind the priority of staying safe and warm, typically comes the desire for warm, comforting fare that will perfectly knock off the chill and make cabin-fever something to be relished rather than dreaded.  And here enters the perfect cold weather antidote to fit the bill:  my (no recipe) Chicken and Vegetable Soup.

The best things in life can sometimes, quite actually, be the easiest--and most delicious.  And this soup proves that with a bit of pantry and refrigerator foraging, that couldn't be any truer.  Gathering up staples that you've likely got on hand to assemble a quick, easy and satisfying soup, is just what the doctor ordered when good, fast, comfort food is on the agenda.  Canned beans, broth, fresh veggies, seasonings, spices, and a store-bought rotisserie chicken, combine to give you home-cooked goodness--without having much of anything to cook. 

A quick heat through to warm and flavor the broth and ingredients (I like my veg to remain crisp, so I don't simmer for very long) takes sheer minutes and you're off to "homemade" soup heaven to keep that winter chill at bay.

 

I chose a favorite pantry staple of cannellini beans and fresh vegetables including fennel, carrots, red bell pepper and jalapeno.  The shredded chicken, seasonings and spices (cumin, dried oregano, salt and pepper) rounded it out and made for a flavorful broth turned soup-base.  For the finish, I added a spritz of fresh lemon juice, fennel fronds and jalapeno peppers (optional).

 

Happy Eating!

{A Taste of Comfort}: Roasted Vegetable Soup

As the extremely wintry weather continues to make its rounds, I've been keeping the chill at bay with hearty, delicious and comforting bowls of goodness.  And there's nothing quite as warming and satisfying as a bowl of richly flavored and hearty soup to settle me in and make me forget that Jack Frost is just on the other side of the door.

So just in time for the weekend, I'm sharing my recipe for Roasted Vegetable Soup featured on POPSUGAR Food.  Now all that's left to do is kick back, relax, whip it up and enjoy the perfect taste of comfort.

Happy Eating!

Spiced Chickpea and Tomato Soup

Spiced Chickpea and Tomato Soup

I don't think you can ever have enough simple, yet satisfying, recipes in your repertoire.  And when they come wrapped as a bright, flavor-full (and figure-friendly) soup, it's a definite win-win. 

Such is the case with this Spiced Chickpea and Tomato Soup recipe.  I've made it before and for all the reasons I shared above, I was keen to make it again.  The chickpea base gives body to the pureed soup, and the tomato and roasted peppers (yes, there are roasted red peppers!) contribute slightly tart and bright flavors, while lending to the silky texture and gorgeous color that result.  

However, I think what most delights me is the spice kick that elevates this dish.  It stems from a savory blend of minced garlic, red pepper flakes, salt and ground coriander mixed together to form a paste (see my mortar and pestle action below) and serves as the potent seasoning base for this effortless, yet scrumptious bite.

Garlic-Chile-Coriander Paste in the making

I like to finish by garnishing it with a dollop of Greek yogurt, for a beautiful color (and cooling) contrast, and fresh basil, for a sweet note.  And that's the best note of all in the world of splendid eats.

Happy Eating!

Spiced Chickpea and Tomato Soup

Ingredients: 
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups low-sodium chicken stock 
Greek yogurt, for serving
Fresh basil, for garnish

Method: 

Using a mortar and pestle, or the back of a spoon, crush garlic, chiles, coriander, and salt to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly. 

Puree soup with an immersion blender or, working in batches, in a standard blender.  Top each serving with a dollop of Greek yogurt and fresh basil.  Enjoy!

Recipe adapted from Martha Stewart

  

{Quick & Easy}: Soup and Salad

If you're like me, you encounter times when you want to cook, but you're short on time or energy or both.  When that happens, my mind usually goes into overdrive and begins thinking of what quick, but nonetheless delicious, dish I can muster to satisfy my desire for a home-cooked bite, without a lot of fuss.  

Almost without question, soup and salad (served together or as individual meals) always meet the challenge.  And I'm excited to share two recipes that offer the best in these easy, quick and delectable eats.  You can enjoy them for lunch, dinner, on their own (as I did), or combined to form a two-course "combo" meal. :)

So here's to home-cooking, even when it seems like a tall order, ...and always to Happy Eating!

Seared Tuna Salad
This salad delivers oodles of delicious flavor--and wow appeal--and comes together in a matter of minutes. 
 

Seared Tuna Salad

Ingredients:
Tuna steak, preferably sushi grade
Coarse salt
Freshly cracked pepper
Olive oil
Mixed salad greens 
Vinaigrette

Method:
Pre-heat non-stick skillet over high heat.  Lightly drizzle olive oil over tuna and massage onto one side.  Season liberally with salt and pepper and place tuna seasoned side down in hot skillet.  Sear for two minutes and flip and sear for another minute on the other side. (Cook's Note: While tuna is searing on the first side, season the second side with the olive oil, salt and pepper before flipping.)  Remove tuna from skillet and allow to rest for at least five minutes or so.  Slice and serve over salad greens dressed with the vinaigrette.  Enjoy!

Spanish Pea Soup with Crispy Ham
This soup recipe heralds from Ina Garten and couldn't be easier to pull together for a satisfying and tasty slightly sweet soup paired with the salty bite of the ham.

Spanish Pea Soup with Crispy Ham

Ingredients:

Good olive oil
1/2 cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Method:

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I allow it to retain some texture, so it's not totally smooth.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, you may want to add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.  Enjoy!

   

Butternut Squash Soup

I love the hearty, winter root vegetables that are abundant this time of the year.  But without question, my favorite is butternut squash.  The subtle sweetness (intensified when it's roasted) and beautiful orange-golden hue make it a delight for the taste and the eyes.  

Funny enough, I didn't grow up eating this winter staple; yellow, summer squash was pretty much the extent of my squash forays back then.  But several years ago, as I became rather serious about my cooking/foodie passion, I began noticing it more and more.  Ultimately, it made its way into my kitchen--and has never left.

Transforming butternut squash into a luscious and satisfying soup is an easy and healthy undertaking.  With a few aromatics to form a hearty base, rich chicken broth (vegetable broth or water can also be substituted), an ample seasoning of salt, pepper and nutmeg, and the star ingredient, itself, you've got a delicious soup that you'll come back to again and again.  At least I know I will.

Happy Eating!

Butternut Squash Soup

Ingredients:
2-3 lbs. butternut squash, peeled, seeded and diced
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium onion, diced
6 cups chicken broth
1 teaspoon ground nutmeg, plus more to taste
Kosher salt and freshly ground black pepper

Method:
Heat butter and oil in a large soup or stock pot.  Add onion, carrots, celery, garlic and a generous sprinkling of salt and pepper.  Cook until onions are translucent and the vegetables begin to soften.  Add in the butternut squash, broth, nutmeg and another sprinkling of salt and pepper (being careful to season every layer during cooking), stir together and simmer until the vegetables are cooked through and softened, about 30-40 minutes.   

Puree the soup with an immersion blender or allow it to cool slightly and then puree in batches in a traditional blender.  Season further to taste and enjoy.
        



 

Soup-er Delicious Gazpacho

Sometimes my inspiration for a dish comes from nothing other than a craving for certain flavors and foods.  And such was the case on a recent Sunday afternoon.  I began craving, without exaggeration, the flavors that combine beautifully to create gazpacho.  Fresh tomatoes, English cucumber, peppers, shallot, garlic, and an acidic tang with a hint of spice.  Gazpacho, right?  Well, that's where my cravings led me--and happily so.

Because that Sunday afternoon was the Sunday following a Saturday trip to the farmer's market, I had all of my ingredients on hand.  (This is nothing short of a true feat when it comes to impromptu cooking in my kitchen.)  I did improvise a bit, substituting the traditional red onion for the shallot in my pantry, but nothing was lost in translation.

What I was craving was fresh, flavorful and good-for-you scrumptious eating that celebrated the best of simple,  yet in-depth, tastes.  And going from craving to satisfaction in mere moments was a welcomed bonus.  This soup comes together as fast as you can grab and chop your vegetables, toss them in the blender or food processor, toss in your seasonings and puree away.

If you need any final convincing that this soup is not-to-be-missed, then consider that it's perfect for cooling down on hot days and works well as a meal-in-one (I like to pair it with toasted breadcrumbs or herbed pita bread), or as a soup course for your favorite Summer menu.

I'm raving over it because I enjoy it that much, and I'm sure you will, too.

Happy Eating!

Gazpacho

Ingredients:

2 lbs. Roma tomatoes, chopped 

1/2 English cucumber, peeled and chopped

1 bell pepper, seeded and chopped

2 medium shallots, chopped

3 garlic cloves, chopped

1 jalapeno, seeded and chopped (optional)

1/4 cup sherry vinegar

1/3 cup extra virgin olive oil

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper to taste

2 tablespoons Worcestershire sauce

Juice of 1/2 lemon 

Fresh basil strips, for garnish

Method:

Place tomatoes, cucumber, pepper, shallots, jalapeno and garlic in a processor or blender and pulse to coarsely chop ingredients.  Add in vinegar, olive oil, Worcestershire, lemon juice, salt and pepper and continue processing until mixture is liquefied.  Add additional seasoning, to taste, as desired.  Chill, garnish with basil and enjoy!

Recipe adapted from Epicurious

Split Pea Soup

There's nothing quite like homemade soup.  And this past weekend, I decided to cook up a pot of one of my favorites--split pea.  Comforting, healthy, chocked full of flavor, and a cinch to pull together (no advance soaking of peas required) are qualities that make this soup a star for all the right reasons.  Pair with hot, crusty bread, and you've got a scrumptious, soul-satisfying meal that will keep you coming back for more.

Happy Eating!

Split Pea Soup

Ingredients:

1 pound dried split green peas, rinsed
1 onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bouquet of fresh thyme
4 medium carrots, diced
3 celery stalks, diced
3 red potatoes, diced
8 cups chicken stock or water, plus more as needed

Heat olive oil in large stockpot and saute the onions, garlic, oregano, coriander, salt and pepper until the onions are softened.  Add the carrots, celery, potatoes, split peas, thyme and chicken stock.  Bring to a boil, then reduce heat and simmer, uncovered, for an hour and a half, or until all the peas are soft.  (The soup will thicken as it sits, so adjust the consistency by adding more stock or water.)  Skim off the foam while cooking and stir often.  When cooking is complete, taste for seasoning.  Serve hot and enjoy.  
Adapted from Ina Garten