Yellow Split Pea Curry Soup

I often buy this at our local Farmer's Market in Harrisonburg.  I thought it was time to just make my own.  I love curry!!!  I could not find garam masala because I could not find it the day I made my curry.  I made a double batch to freeze for the winter.  I also ramped up the spices a bit, especially the curry (I added MUCH more), the fresh ginger and the chili powder.  Also, I used  my immersion blender to make it smooth and creamy.  The recipe came from food.com.

Ingredients:

1 cup dry yellow split peas

1 tablespoon butter (can use oil or butter substitute to make this vegan)

1/2 medium onion, chopped

2 garlic cloves, finely minced

1/2 teaspoon fresh gingerroot, finely minced

2 cups low sodium vegetable broth

1 cup water

1/2 teaspoon salt

1 tablespoon curry powder (I prefer a mild, yellow Indian variety)

1 tablespoon cumin

1/2 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 teaspoon chili powder (optional)

1/2 teaspoon garam masala (optional)

1/2 cup fresh cilantro, chopped for garnish (optional)

 

Directions:

In a large saucepan melt butter over medium heat.  Add chopped onion and salt.  Saute until soft, about five minutes.  Add garlic and saute until fragrant, about 30 seconds.

 

Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.

 

Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.

 

Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interferes with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
If I added anything it might be a little coconut milk or even a little pineapple juice.  I think I would even like an apple or two blended in- weird, aren't I??????

Laine's Casserole

This is a recipe I got from Elaine Heatwole.  She is a dear friend from my Sunday School Class at Dayton Methodist Church.  When I was in need of a babysitter I called Elaine, all the kids called her Laine and eventually I did too, she had just had her daughter Sarah and I wondered if she had considered staying at home with her rather than going back to work.  Fortunately she stayed home and Jerilyn found Laine's home to be a second home.

When I would pick up my daughter Jerilyn, sometimes Laine had started dinner for her family.  There was one casserole that filled her home with a wonderful aroma and I asked if she would share the recipe.  I remember she remarked that it was the only casserole that her husband would allow.  Ha ha!  Imagine that.  I have made it many, many times and reheated leftovers as well.  It has been carried to Sunday Suppers and Swim Team Banquets and it is always a favorite.  It is another recipe (along with Grandma's Goulash) that I would make and keep warm for visiting friends and family when I didn't know the exact time they would arrive.

I guess it is a simple take on a Shepherd's Pie, just made a little simpler and Americanized.  With the best of my recollections, here it is:

Ingredients:
First, Vegetables:  Large bag of frozen vegetable- any kind you like- mixed is my favorite, but that doesn't matter.  Also a large can 28 oz or so of mixed veggies will do.  This is probably what I initially used many times- the kind that has beans, corn, carrots and potatoes.  You can also use a similar amount of fresh veggies- it just doesn't matter!!!!

Dry onion soup mix,  I also like to substitute Beefy Onion soup mix.

Tater tots- enough to cover the veggies.

Cream of mushroom soup.  I have also used cream of chicken and others would work too, cream of celery, etc.  I have also used the low-fat and low sodium version

1-2 lbs of lean ground beef- I almost forgot it!  It just depends on how meaty you want it.

Directions:
Brown the ground beef and spread evenly in a 9 X 13 baking dish.
Sprinkle the dry soup mix over the ground beef
Layer the veggies on next.
Add a layer of tater tots
Mix water with the cream soup to a consistency that you can spread/pour it over the tater tots.  Sometimes I use more than one can.

Pop in the oven at 350 degrees for about 30-35 minutes or until bubbly.  The aroma will drive you crazy  The potatoes seem to keep everything from drying out if you have to wait for company or reheat at a church dinner.

Enjoy!!!  And "Thanks Laine!"