Monday, October 13, 2008

Day 197- Nutrition Bite

Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.

This Old English rhyme might have been recited by your grandparents. And the majority of rhymes have a story. Many English and Scottish homes had a large kettle containing a thick porridge made of peas which hung over the fire during the Middle Ages and was customary even in the sixteenth and seventeenth centuries. Most peasants couldn't afford meat so the meals were filled with pease porridge with an abundance of other available vegetables. When the fire died down at night, the morning porridge was quite cold. Each day the fire was relit, and more peas and vegetables were added to the kettle. Indeed, the original ingredients in the kettle could have been nine days old. Next time you eat split pea soup, be grateful it hasn't been left in the kettle for nine days!

Split Pea Soup
3 cups dry split peas
7 cups of water
1 bay leaf
2 tsp. salt
1/2 to 1 tsp. dry mustard
2 cups onion
4-5 medium garlic cloves
3 stalks celery, minced
2 medium carrots, diced
1 small potato thinly sliced
lots of ground pepper
3-4 Tbs. red wine vinegar to taste

toppings- ripe tomatoe, parsley, sesame oil

1- Place split peas, water, bay leaf, salt, and dry mustard in a kettle. Bring to a boil, lower heat as much as possible, simmer partially covered for 20 minutes.

2- Add onion garlic, carrots, celery, and potato. Partially cover and let simmer for 40 minutes.

3- Add black pepper and vinegar to taste.

Sugar Preacher's Experience

Today, I decided to try this split pea soup for my vegan dinner group. I found the recipe from the Moosewood cookbook, but I didn't realize the cooking time would be 2 hours instead of 40 minutes. I also didn't follow the recipe very closely and put less water than needed. Rule of the thumb-- follow instructions to prevent headaches. Nevertheless, I was surprised with the outcome. It is so fun to try new recipes!!

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