Chicken and White Bean Soup

Hello All, I hope you had a good Christmas!  I was on vacation, and therefore, not motivated to do much of anything computer related, aside from playing the Sims.  But that doesn't mean I wasn't cooking!

I adapted this recipe from a couple I had, and it turned out fabulous!  It was originally supposed to be a white chicken chili, but ended up as a soup, and I was not disappointed.  I've learned if I want something to thicken, I need to get a good stock pot and cook on the stove.

I had all the ingredients, and kind of winged it as far as amounts go, so I will try to guestimate, but use your judgement depending on pot size and amount you actually want to make.  This filled a 6 qt slow cooker nearly to the brim, and it took a while, and me bringing some to work for my coworkers for us to get rid of it all!

Ingredients:

6-8 cups Chicken stock or broth

2-3 16 oz cans of White Kidney (Cannellini) Beans (I used 3)

5-6 cups diced cooked (or boiled) chicken

2 cans Cream of Chicken condensed soup

1-2 cups Salsa of your choice

1 cup water

1-1.5 cups chopped onion (I use sweet onions in everything)

1-2 Tablespoons Chili Powder

1-2 Tablespoons Oregano

2-3 Garlic cloves, minced

1/4-1/2 teaspoon Cayenne powder

1-2 tablespoons Cumin (my new favorite spice!)

If you like other spices, or some salt and pepper, feel free to add those in if you like

Shredded Monterey Jack Cheese - for serving on top of soup (optional)

Preparation:

There's really not much to it.  I boiled a few large chicken breasts and diced them up.  Then everything went into the crock pot and was mixed well.  Set the crock pot for 6-8 hours on low and you're done!  You oculd also cook on high 3-4 hours.  When it's done, stir, and serve topped with the shredded cheese or even a little sour cream, or let cool and store/refrigerate!

The Verdict:

No modifications for this one since it was somewhat my own.  Like I said, this was a combo of two recipes, and it came out way better than I ever expected!  We definitely ended up with a lot so if you don't want or need a whole lot, cut the recipe in half, or you can make the whole batch, then freeze the rest.  It was very flavorful and tasty.  Hubby and I both had quite a bit over the week our portion lasted, and 2 of my coworkers had some that I brought to work, and all I heard was rave reviews, especially since one of them ate 3 or 4 bowls over 2 days, then handed me the empty container with a big smile on his face.  It helps to have a husband and guy coworkers that are garbage disposals I suppose :)

Edited to Add:
I have also cooked this in the soup pot on top of the stove.  If you need it more quickly than in the slow cooker, go this route.  You can just toss everything in, and since it will be boiling, you can put the chicken in raw after you dice!

Click here to download a printable page for this recipe!

"Puppy Chow" or "Muddy Buddies"

I know this recipe as Puppy Chow, but the Chex Mix website calls it Muddy Buddies.  I decided to make this yummy treat over the weekend, and yes it is already gone.  To my defense, I did bring it to my parents house on Saturday, and then brought some into work for my co-workers today.  But I probably did eat most of it myself with some help from the Husband.

(Finally taking my own pictures, LOVE my new little camera!)

Ingredients:
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Preparation:

1. Measure cereal; set aside in large bowl.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

My Modifications:

Only one for this one, I remember doing step 2 on the stove in years past, so I did just that. The microwave usually ends up in an explosive mess of some sort. I also only used store brand corn "Chex." I wanted to use chocolate, but the only thing they had was Cinnamon, so I decided to be cheap. I may mix Chocolate and Cinnamon if/when I make this again, and if I can find both. Also, use more sugar to coat if necessary.

As I said earlier, this didn't last very long. I hadn't had it in a long time so I decided on a whim to make it. There are TONS of other recipes on the Chex site that look yummy so I might have to try those in the near future too!

Savory Herb-Crusted Chicken (or Turkey) Pot Pie

Ok faithful readers, here is yet another trial from the Campbell's Kitchen website.  The recipe originally says Turkey pot pie, but you can substitute chicken if you prefer, or in my case, that's what's in the fridge. I'm currently eating this for dinner while I type, and so far so good!

Ingredients:

1 egg

1 tablespoon water

6 cups diced cooked turkey or chicken

5 cups frozen mixed vegetables or your favorite frozen vegetable blend

2 tablespoons butter

1/2 cup all-purpose flour

2 cups Chicken Broth or Chicken Stock

1/4 teaspoon ground black pepper

1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

2 tablespoons coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Preparation:

Heat the oven to 400°F. Mix the turkey/chicken and vegetables in a 3-quart shallow baking dish. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13x9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Beat the egg and water in a small bowl with a fork. Brush the pastry with the egg mixture and sprinkle with the herbs. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling.

My Recommendations:

I followed this one to the letter except for the fresh herbs part. I love fresh herbs, but could not find oregano at the store, and figured it would taste just as fine with dried parsley and oregano that I already had in house. I didn't use Thyme. I also didn't have the full size dish, or a rectangular one for that matter, since my 3 qt spontaneously combusted in the sink one day (no it was not hot! At least according to my hubby :) ). My options were to go .75 qt smaller or 1.5 qt bigger, so until I get another dish, I opted for the smaller of the two. To save time, I just boiled the chicken breasts and then diced them. I didn't use the full amount, since my dish was a little smaller. Having the oval dish made the crust part a little awkward as well, but it worked out alright. I think I'm going to add more chicken broth to the broth mixture. The butter evaporated pretty quickly, and the flour kind of congealed when I added the broth, so I used a whisk to break it up while it was cooking. I think the extra broth will also help add some extra flavor, which I think is needed. I usually don't salt things but I put a little salt on my meal tonight, so I'll be adding a little of that as well, along with a few other spices to kick the flavor up a little bit. Other than that, it's fabulous! Hubby likes it too, so another plus in the recipe book!

The Verdict:

Overall, I really like this recipe.  I've been looking for an easy pot pie after the one I kind of put together myself didn't really work out too well.  As I said, I'll be adding a few more things to kick the flavor up a bit, possibly trying cream of chicken soup instead of the broth/flour mixture.  The only thing about this recipe is that it isn't as quick as some of my others, but if you have the time and don't mind making a bit of a mess, go for it!

I'm trying two more new recipes for next week, so stay tuned!

Click here to download a printable page for this recipe!

Super Chicken Casserole

Here is another Campbell’s Kitchen recipe I tried over the weekend, which got rave reviews.  It’s an easy chicken casserole with noodles and veggies.

Ingredients:

1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

1 can (10 3/4 ounces) Condensed Cream of Broccoli Soup

1 cup milk

1/2 cup shredded mozzarella cheese

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

1 cup elbow pasta, cooked and drained

2 cups cubed cooked chicken or turkey

1 package (10 ounces) frozen peas and carrots, cooked and drained

Preparation/Cooking:

Heat the oven to 400°F.  Stir the stuffing, Parmesan cheese and butter in a medium bowl.

Stir the soup, milk, mozzarella cheese, garlic powder and black pepper in a 2-quart baking dish.  Stir in the pasta, chicken and peas and carrots.

Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the stuffing mixture.

Bake for 5 minutes or until the stuffing mixture is golden brown.

  

My Recommendations:

I didn’t change anything except for adding more noodles to the amount of my personal liking.  I think one cup was way too sparse, unless it meant one cup of uncooked pasta at first.  I can never tell!

 So as I said before, the hubby LOVED this one, possibly more than the pork roast.  He had two heaping plates, and the leftovers lasted one day, when I had expected them to last a little longer!


Click here to download a printable page for this recipe!

Slow-Cooked Apricot Glazed Pork Roast

Here is another awesome slow cooker meal I discovered on the Campbell's Kitchen website.  I tried it last weekend and it was husband approved.  It is very quick to prepare, then set and forget with the crock pot!  I served it with some steamed broccoli and roasted red potatoes (recipe to come soon.  I meant to take some pictures when I made them but I forgot!). Anyway, onto the recipe!

Ingredients:

1 can (10 1/2 ounces) Condensed Chicken Broth

1 jar (18 ounces) apricot preserves

1 large onion, chopped (about 1 cup)

2 tablespoons Dijon-style mustard

1 boneless pork loin roast (about 4 pounds)

Preparation:

Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker.  Add the pork to the cooker, trimming to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.  This can also be cooked on high for 4-5 hours.

My Recommendations:

   I actually followed this one to the letter since there isn't a whole lot of room for variation.  The only thing I did differently is that I had a roast with the bone in, because that's all the store had at the moment.  I would definitely go with the boneless next time.  Everything cooked fine, but some tiny pieces of bone cooked off and found their way into the glaze/sauce.  I haven't found any but Hubby said he did.  Cutting/serving it was also a pain.  I'd rather just be able to slice the meat like in the photo.  Also, my slow cooker is just about twice the size in the recipe, but that didn't really make a difference since the roast I bought was also a bit bigger.  The amount of glaze was still enough to cover everything too.

  So there you have it, a quick and easy roast in the slow cooker.  We all have our busy days and need meals like these.  I will definitely be trying this one again, with the boneless roast next time!

Make Your Own Recipe Book!

Just like the title says, that's what I worked on this week!  I had a folder full of recipes that have been printed from various websites, and it was a mess trying to sort through them to pick my next meal of the week.  The papers also got wet and dirty while I'm trying to cook, and one even got bloody when I accidentally sliced my finger with our large chef's knife...oops.

Anyway.  I'd had the idea to do this for a while, but kept forgetting about it when I actually went to the store.  I finally remembered one night and picked up what I needed.  I bought a 3 ring binder, and some of those plastic slip sheets that go inside.  I picked an orange 2" binder with plastic so I can insert my own cover, and a pack of 50 slip sheets (about 100 recipes if you use them front and back, unless some take up more than one page).  There is still a lot more room for more sheets, so the 2" is probably sufficient unless you want to get a larger size.  The whole thing cost probably $7 or $8 at Target.  The only other thing I have yet to buy are some tabs so I can sort the recipes.  It could end up costing a little more depending on the size of the binder, and how many sheets you want to buy, and add in the tabs if you decide to do so.

Since I bought the binder with plastic on the outside, I wanted to make my own cover.  It took me a while to find the inspiration for what I wanted, but thanks to Google Images, Photoshop, and a little bit of talk and inspiration from my coworker, who happens to do graphic design, I finally found images I liked and came up with a cover and a spine, and printed them on some thicker card stock we had at my work.

My next step is going to be to re-type a lot of the recipes since they don't always print the way they should.

So there you have it.  Here's an easy and cheap way to keep your recipes all together, and you can have fun making it your own!

Party Time! Seven Layer Fiesta Dip

This weekend we had my family over for some football and lots of food. The main appetizer I made was this 7 layer dip, from a recipe card I got from a grocery store a long time ago. I finally had the chance to make it, and it was a huge hit. It's very easy to make, and everything in it was fresh except for the can of refried beans.

Ingredients:

1 pkg McCormick Taco Seasoning Mix (you can get the lower sodium version if desired)

1 pkg McCormick Guacamole Seasoning Mix (or any other brand)

2 Ripe Avocados

1 16 oz. Can Refried Beans

1 ping (16 oz) Sour Cream

2 cups shredded cheese

1 cup chopped tomato

1/2 cup sliced green onions

1/2 cup black olives

Preparation:

Guacamole - Peel pit, and mash the avocados. Add the Guacamole Seasoning mix and stir until well blended. Cover and refrigerate for 30 minutes.

Sour Cream - Mix sour cream and whole package of Taco Seasoning Mix until well blended.

The Dip - Spread can of Refried beans in a shallow serving dish. Next layer on the sour cream mix over the beans. Next layer is the shredded cheese, then the guacamole. Top with tomatoes, green onions, and olives. Break out the tortilla chips, and dig in!

My Recommendations:

I would definitely use a very long and shallow dish, and make the layers a little thinner.  The first time I made this, the chips kept breaking off in the beans.  I actually didn't use the McCormick Guacamole mix, because the store I went to didn't carry it, but I found another no name brand that worked just fine.  I have used Florida avocados and regular size (from Mexico) for the guacamole.  The Florida ones are too big and make too much mix.  The regular size are great if you get them a little on the bigger side, or get 3 small ones. You could also use a store bought guacamole if you wanted, but the fresh definitely tastes great and is a lot healthier. I also figured out that pureeing the avocado up in a food processor makes a huge difference.  I used fresh tomatoes and onions, but I cheated a little and bought a small can of olives. I also didn't really keep to the measurements on those ingredients, I went by eye.  I also tried a Chipotle Taco mix when I made this another time.  Definitely recommended if you want to spice the dip up a bit.  If not, keep to the regular taco mix.  I have also learned to strain out the tomatoes after chopping them.  Otherwise the top of the dip gets really watery.  I also recommend using vegetarian refried beans if you need a vegetarian recipe. 

The Verdict:

So over all, this was very quick and easy to make, and it got multiple rave reviews. We couldn't stop eating it! There are some left overs and I will be picking at them throughout the week I'm sure. If you need a quick and easy idea for a party, this one is definitely a great one. I'm glad I finally had a chance to try it!

Click Here to download a printable page for this recipe!

Making Cooking a Little Easier: A few of my Favorite Kitchen Gadgets

I made Split Pea and Ham Soup this week, so no new recipes for now, unless the Taco Casserole I'm making later this week turns out.  While making the soup and my fruit salad for the week, I used just about all of my kitchen gadgets, and I immediately thought of sharing them with my readers.  I don't know about you, but I love these little things.  Some of them are so simple, yet they make cooking much easier and faster so I can spend a little less time in the kitchen.  Don't get me wrong, I obviously love cooking, but let's be honest, parts of it can get tedious.  Some may say it's the lazy way out, but hey, I get my meals cooked a lot faster, and they still taste the same.  With that being said, I present to you, some of the little fun gadgets you'll find in my kitchen!  Warning: This may be a long post, there are lots of pictures!  :) (To see them full size, just click on them!)

So far, my most favorite gadget is the Vidalia Chop Wizard.

The first time I cut an onion, which was last year making a meatloaf, my eyes were watering out of control and the smell had me gagging.  Needless to say, it's my least favorite cooking related task. I've alleviated the problem somewhat by using sweet onions, which are a lot more mild and coined as being mostly "tearless," but this little gadget has helped to take my hatred of onion chopping down a few notches.

You can get it online, but I picked mine up at Bed Bath & Beyond for the same price, and it comes with everything pictured.  I originally wanted the Progressive Onion Chopper, but couldn't find it in the store when I went.  This one looked exactly the same, and the price difference was only a few dollars.  It comes with two different size blades (very sharp, so be careful handling them!) and the little cleaner tool, which I believe I've already managed to lose, since I can't find it in the usual places.  The catch bay has measurements on the side so you can tip it up and see how much you have if you need to measure, eliminating the need for another extra step.

It's also great for other fruits and veggies.  I've used it to chop up potatoes for the pea soup or mashed potatoes.  They boil a lot faster in smaller pieces, again saving me more time.  I've also used it for making an apple dessert (which I will post up next time I make it!).  It takes some getting used to as far as how hard you have to push down on it, and sometimes it's a lot.  But again, it's still faster than chopping everything by hand.

Any gadget that can help me deal with the smellier cooking tasks, especially ones that tend to linger on your skin, is on the top of my list.  My next favorite is the Chef'n Garlic Zoom.

I have the one pictured, but the website shows that it now comes in a few different colors, and it also now comes in an XL size, which I may need to add to my arsenal for when I cook double or more batches of things!  I got mine at a local foodie shop, but I'm sure it's available at the usual cooking store, and through the website.  

All you have to do is peel your garlic cloves, put them in, and roll back and forth a few times.  I usually roll a few times, bang it on the counter to loosen it all up, and roll a few more, just to make sure it got everything.  Depending on the size of the cloves, you may be able to fit a few into the chamber.  You put them in through a hatch on the top and click closed, but when you're ready to dump them out, the unit opens in the middle. 

Top hatch open, 2 large cloves already chopped

Just be careful because the extremely sharp blade is not locked down in any way.  So just be cautious when opening the unit and removing it.  Once it's out, you can just dump the garlic out to wherever it needs to go.  Sometimes it sticks to the edges so you have to dig it out, but it's still better than chopping by hand!  I've also noticed that your cooking surface needs to be dry, or the wheels won't catch very well at first, during the initial rolls.  Other than that, it works perfectly.  It's also top rack dishwasher safe (minus the blade), but I prefer to just wash it by hand.

On top of one or two weekly meals, I make a fruit salad for the week for myself that I portion out in tupperware containers, but there is always plenty of extra, which I leave for the husband if he decides he wants some.  My current mix is strawberries, pineapple, kiwi, and concord grapes.  I portion a half cup of each for my mix, and this current combo ends up being a little over 100 calories total!  It's a very healthy snack, that is actually very filling.  So, as you can guess, my next two gadgets are for the fruit.

First up is the Chef'n Stem Gem Strawberry Huller.

This little gadget pulls the cores right out of the strawberries, leaving you with more edible fruit as opposed to cutting the tops off.  I hull them one by one out of the carton and line them up on the cutting board for cutting.  The cutting still takes a little time, but I suppose I could use the onion chopper if I really wanted to.  Chef'n also offers the Strawberry Slicester, which I just discovered while finding links for this post.  I think I know what my next gadget purchase will be! 

The Stem Gem simple to use.  Push the top button down with your thumb, opening the prongs as wide as needed, depending on the size of the strawberry.  It will take a few tries to learn how to gauge the size.  Push the prongs into the top of the strawberry, it pretty much naturally closes itself around the stem, twist to cut, and pull the stem out.  This is also top rack safe if you choose.  This tool takes a few tries to get used to.

My last gadget for today is the Pineapple Slicer.

I picked mine up at Crate and Barrel, but they can be found at lots of places, and there are also stainless steel versions.  I also discovered today while Googling, that there is one that has 3 different size bases.  

To use, start by cutting off the top of the pineapple.   Try to cut off as little as you have to, but it needs to be wide enough to fit the whole base of the slicer, and try get it as flat as possible, or the slicer will go crooked and it will break through the side of the pineapple instead of all the way down.  I speak from experience!  Line the hollow middle up with the core as best as you can, grip the handle, and start twisting, pressing down as you go.  You'll know when you hit the bottom, since you'll feel like you can't push any farther, that the slicer is just spinning, or you may even break through the bottom of the fruit, which results in the core getting stuck in the middle of the slicer, which is not ideal if you want to use the shell as a dish/decoration. Pulling the fruit out can be a little difficult because it is a pretty tight vacuum, but with a little work, it will come out, leaving you with perfectly round pineapple slices, even though I chop them up for my salad.  (Just a side note, this can be messy.  I started doing this in the kitchen sink, and tipping the fruit to drain it before extracting, otherwise, juice gets EVERYWHERE.)

To get the fruit off of the slicer, the handle clicks right out, so take that off, flip the slicer upside down, and remove.  If the core is stuck inside the middle, I use the handle of a wooden/plastic cooking spoon to poke it out.  It is usually lodged in there pretty tightly, so be careful.  Once you have your cored fruit, cut up to your needs, and enjoy!  Use the shell if you want/need to, or discard.

So there you have it folks.  I told you this was going to be a long one!  I appreciate it if you read through it all.  I have a few more little gadgets, but I will save those for another time.  It may have taken some time to read this entry, but if you end up with these or any other little gadgets, it will save you a lot of time in the kitchen.  Enjoy, and Happy Cooking!

Spicy Corn and Chicken Chili

I'm adding another recipe from last week because I'm really excited about getting this blog going, and it's already getting a lot of attention!

This is another recipe off the Whole Foods website, but this one I did modify a little more than the pea soup.  It's not originally a slow cooker recipe, but I made it into one.  Because it's made with ground chicken (or turkey), it's a lot lighter and healthier.  If you prefer beef, then use that, I'm sure it would be a fine substitute. Once again, I'll post the actual recipe, and then my modifications.  

This image courtesy of the Whole Foods website.

Ingredients:

1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast (ground turkey may also be used)
1 (15-ounce) can tomato sauce
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
Salt to taste
1/3 cup chopped cilantro

Stovetop Method:

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

My Modifications:

As I said earlier, I prefer my slow cooker so I just put all the ingredients in there (minus the olive oil since I wasn't cooking on the stove), stirred, covered the pot, and put it on high for a few hours, and just kept an eye on it, stirring occasionally when it looked like it needed it. I did cook the chicken in a skillet first, broke it up into smaller pieces as it cooked, drained off any fat and then put it in the mix.  Everything else was raw/uncooked.  I wanted a bigger batch so I doubled everything except the corn.  I added black beans, and gauged the amount of beans and corn by eye instead.  I used most of a small can of beans (16. oz I believe, Goya Brand), but just add each to your liking.  I went too heavy on the corn on another recipe by mistake and the hubby politely requested I use less for future recipes.  Gotta keep him happy :)  As far as the chili and cayenne powder, I would say keep it on the lower side if you don't like a lot of heat or add more if you want a lot.  I pretty much stuck to the listed amount of chili powder, but I didn't keep track of how much cayenne I used, but it wasn't a lot.  My husband liked the amount of spice, but it was the kind that would kind of surprise you after you had the bite in your mouth for a second.  You could probably also use a milder salsa.  You can mix up the flavor by trying some different kinds of salsa.  I used a southwestern variety.  Comments on the original website show people substituting the salsa with different fresh peppers and diced tomatoes, so that's also an option.

The Verdict:

Again, another one we loved.  The double batch ended up being quite a bit, but a single batch would have been silly in the large crock pot, and probably wouldn't have made enough for us for a week.  I ended up bringing some to work to share with the boys I work with and they loved it too.  I really liked the use of ground chicken.  It made it a lighter chili, as weird as that sounds.  This one also lasted us through the entire week, and we still had a little left, even after I took some to share.  So if you have a big party to go to and need a chili recipe or need to make something to last a few days or more for work meals, this one doubled makes plenty for everyone!  If you're just doing it at home as a one or two night meal, the single batch would probably be just enough. 

Nutritional Info:

Again, per the Whole Foods website. Per serving (about 13oz/357g-wt.): 330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g total carbohydrate (6g dietary fiber, 11g sugar), 29g protein.

Click here to download a printable page for this recipe!

Slow Cooker Split Pea and Ham Soup

This is a recipe I tried a few weeks or so ago, and it was great.  I figured it would be a good start off for this blog.  I found it on the Whole Foods website under their recipe section.  It's one that I actually didn't double or modify as far as amount of ingredients because it is geared towards a large slow cooker.  Since mine is huge (6 quart), it worked out perfectly.  The one trick to this recipe is to layer the ingredients in, in the order they are given, so pay attention! :)  I will put my notes and modifications in as well.

This picture is from the website.  I'll most likely use my own in the future.

Ingredients:

1 (16-oz) package dried green split peas, rinsed

1 meaty ham bone, 2 ham hocks or 2 cups diced ham 

1 cup sliced baby carrots 

1 cup chopped onion 

2 cups potatoes, peeled and diced into small pieces 

2 cloves garlic, minced 

1 bay leaf 

1/4 cup chopped fresh parsley 

Salt and pepper to taste 

6 cups (48 oz) chicken broth

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4-5 hours or on low 8-10 hours until peas are very soft and if using ham bone or hocks, ham falls off the bone.  When soup is finished, stir to blend ingredients. 

My Modifications/Notes/Recommendations:

I went the easy route and bought a package of diced ham.  It makes life easy for me because I usually cook late at night after work.  If you have a ham bone or hocks, go for it.  I'm sure it will be just as tasty.

The original recipe called for celery, but I omitted that and replaced it with diced potatoes (about 1/2 inch size pieces).  I did not cook them beforehand.  This part can be tedious, but I happen to have a veggie chopper thing that is wonderful.  Look for a future post on my favorite kitchen gadgets :)

I use sea salt instead of regular salt, a little healthier, and better tasting in my opinion at least.  You don't need a whole lot though since the ham helps in that department.  

I followed everything else down to the wire.  The great thing with my crock pot is that it's programmable so I set things like this to cook over night and it shuts itself off (goes to warming mode) when the timer runs out.  I set this for 8 hours and went to bed.  When I got up the morning, everything was still pretty much in the layers I had made the night before.  I gave it a good stir and it was ready to go.  I found the bay leaves and tossed them out. 

The Verdict:

We LOVED it.  I will definitely be making this again very soon.  It made enough to get us both through the week, which doesn't usually happen, because I believe my husband has a tapeworm, judging by the amount of food he can put down.  I give this one an A+

Nutritional Info:

Per serving (about 14oz/393g-wt.): 260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g total carbohydrate (13g dietary fiber, 6g sugar), 23g protein.  Provided by the Whole Foods website.

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Welcome!

I already have a Livejournal, but it doesn't quite do what I want for this idea.  I'm going to try my hand at a recipe blog, just for fun.  I have a hungry husband to feed and have learned to make lots of different meals as well as keeping up with a budget (for the most part!)  I take a lot of recipes that I find online and modify them to my liking, so I encourage you to do the same.  They are merely a guideline.

It's always fun to come up with new meal ideas, so I'll be putting up some of my favorites all in one place, and hopefully cross posting to Facebook to share even more.  I'll probably start next week, but if I have some time I'll put up some of my most recent meals too, so bear with me as I get this thing going.  As it progresses, I may add some other fun, wifey things to it too.  Yay married life! :)

So with that being said, enjoy!