49ers and Pea Soup

You might be asking yourself "what do the 49ers and Pea Soup have in common."   Here's what:
Pea soup is green, and so is the turf on a football field.  That's about it, except, it just so happens Scott and I are watching the 49ers and the Giants vie for a chance in the Super Bowl AND, I'm making Pea Soup.  So that's what the two have in common for me today.   And, you might be asking why I would be writing about this. Well, I had to come up with something since my wonderful boyfriend challenged me to write a blog post and then proceeded to give me a subject headline as well as the lead in sentence: "what does Pea Soup and the 49ers have in common".  So, being the frustrated writer that I am I decided to get creative and step up to the challenge of writing a new blog post based on the fact that I really am making Pea Soup today as Scott watches the 49ers play the Giants.  Well, I must admit, I'm sort of watching the game  too....actually I'm doing more listening than watching. I do have a slight interest in this game, especially since I love both San Francisco and New York.  I suppose for most people picking one team over the other is the thing do to but as for me, well, I just can't seem to pick which team is my favorite.  I'm going with "may the best team win."    I know, I know,  sort of an oxymoron.  So, as I tinker in the kitchen tending to a big pot of Pea Soup (with a smoked Ham Hock I got this morning from my favorite grocery store, Gelson's) I am having a good day.  I never thought I would enjoy hanging at home while my man is glued to a football game!  See what love does!  Yep, I love him!  Scott has been asking me to make Pea Soup for a while now.  His Mom use to make it and he has cravings for it.   Now there's a challenge....make a pot of soup as good as Mom.  Ha......I love challenges. 

So, to all you football lovers, 49er fans, Giants fans and lovers of Pea Soup, here's my recipe for Pea Soup with Ham Hock:

• 2 large onions, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced 
• 1 bay leaf
• 2 teaspoons "Better Than Bouillon" Beef Base
• 1-pound bag (2 cups) dried green split peas, rinsed well in cold water
• 1 pound smoked ham hock
• 8 cups water

Place rinsed peas in pot with 8 cups water.  Bring to boil.  Remove from heat and let rest for 1 hr.  Then add to same pot:  onions, celery, carrots, bay leaf, 2 teaspoons "Better than Boulion, Beef" and ham hock.  Bring again to boil then reduce heat and simmer for about 1.5 hours, stirring every 20-30 minutes.  

Remove from heat.  Remove ham hock to cutting board.  Allow soup to cool then put 1/2 of the soup through medium mesh sieve, adding it back to pot.  This should impart a thickness to the soup.  Chop ham hock into small pieces and add back to soup pot.  Allow all to cool, about an hour or more.  Then heat and serve.  

Now that I've cooked a huge pot of Pea Soup on this sweet Sunday afternoon, I shall take a break and watch the end of the game.  It's an exciting game......The score is tied -- both teams are playing really well. 

Looking forward to writing my next blog post on Super Bowl Sunday! 

Roasted red peppers.......and sauce too.

Many folks purchase roasted red peppers in a jar.  I like to roast red peppers myself because they taste so wonderful when they are freshly roasted.    I roast several red peppers at once, that way not only can I enjoy the peppers as a side dish (or add to a plated dinner for pretty color), I can also make a roasted red pepper sauce with the extra peppers.  Here's my recipe for roasted red pepper sauce.   This sauce is thick and slightly chunky.  It's really good on grilled meats.

Pre-heat oven to 375. Wash and dry two large organic red bell peppers.  Cut them in half lengthwise, remove seeds and stems.  Line a large baking sheet with tin foil and spray it generously with olive oil spray.  Place the peppers, cut side down on the baking sheet.  Spray the peppers lightly on the tops.

Then place on middle rack in oven for 1/2 hour.  Check the peppers to see if they have begun to turn dark brown on the tops.  If after 1/2 hr they aren't brown, roast them for another 5-10 minutes until they turn dark brown on the tops.  When that happens, they are ready.  The photo below is how they should look.

Remove from oven and allow to cool for about 15 minutes.  Then slip as much of the skin off as possible.  Discard the skins.

Next, place one garlic clove in food processor and process to a fine mince.  Add  the red peppers, 1/4 teaspoon Italian seasoning, a little salt and pepper and approximately 1/3 cup of your best Extra Virgin Olive Oil.  Process well until smooth or chunky. Add more EVOO for a smoother sauce.   Taste and adjust seasoning.  Enjoy warm as a topping on grilled meats or cold as a dipping sauce.

An Apple a Day....Steve had the right idea!

We will all miss you and your brilliance.  Thank you for giving so much to so many.  Rest in peace.

Important information about using canned beans

I know you don't have the time or inclination to purchase dried, organic bulk beans, then soak them overnight, then cook them.  It's very time consuming and requires advance planning.  As a working Chef, I do this frequently because I believe there is nothing better than re-constituted beans.  However, if you're like most people who want to consume more beans now I'd like to recommend canned organic beans. I'm speaking of kidney beans, black beans and garbanzo beans mainly.  Here's the important thing to remember when using canned beans of any kind:  RINSE THE BEANS IN COLD WATER USING A STRAINER.  DRAIN THEM WELL, THEN ADD TO YOUR RECIPES.

There's nothing like homemade soup!

With infinite ways of making soup, there's only one way to start:  select good, fresh ingredients. When selecting your produce, whether it be onions, garlic, green beans, potatoes or any other vegetables using ripe but firm produce assures that clean fresh taste.  (Although I will admit to chopping up a tomato that's over the hill for a salad but not completely gone. Tomatoes are supposed to break down when simmered in a soup anyway.)
I begin with a medium to large saucepan if I'm making soup for just 4 servings.  However, if you find a soup you love, go ahead, double the recipe, get out a larger pot, and make lots!  Here is a hearty Fall soup that's pretty much a meal in itself.  (make extra and freeze some - good for 2 months in freezer)

Autumn Vegetable Soup

• 2 tablespoons EVOO
• 3 medium carrots, diced to ¾” cubes
• 1 large onion, diced medium
• 2 cloves garlic, minced
• 2 cups of butternut squash that has been cut in ¼” cubes
• ¼ teaspoon allspice
• Pinch of cayenne, more to taste
• Kosher salt
• 1 quart homemade or lower-salt chicken broth
• 1 – 14oz can diced tomatoes
• 4 sprigs fresh thyme or generous ½ teaspoon dried thyme
• 2 cups chopped kale
• 1 cup canned (or freshly cooked) garbanzo beans

Heat oil in large pot.  Add carrots and onions and stir a occasionally until they begin to soften, about 6 minutes.  Add garlic and cook for another minute.  Add squash, allspice, cayenne and 1 tsp. salt and stir to combine. Add the broth, tomatoes (with juices) and thyme.  Bring to a boil, reduce the heat to medium, cover and simmer for 10 minutes.  Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about another 10 minutes.  Discard the thyme sprigs before serving.  Season to taste with salt and cayenne.

ARTICHOKES - baked, not steamed

Artichokes are so delicious now and they are plentiful in the markets, even at Costco.  And, the good news is they are on the "safe list" of produce that need not be organically grown.  (Always wash and scrub lightly all vegetables whether they are organic or not.  Then pat them dry before further preparation.)  Here's what I have to tell you about artichokes (in addition to them being a good source of fiber, flavor and nutrients, they are so healthy)!

For as long as I can remember I steamed artichokes to cook them but today I discovered baking them in a 425 degree oven. I trimmed them first, washed them well, embedded 3 peeled, smashed garlic cloves underneath several leaves, drizzled them with white white (or you can use freshly squeezed lemon juice),  EVOO and a little salt and pepper, then wrapped them tightly in tin foil . Bake for 75 minutes. OMG, they are awesome cooked this way. It's a bit more time consuming than steaming.  (If they are jumbo chokes,  bake for 90 minutes).   It's well worth the time. (The time it takes to bake them is unattended so do it while you're prepping the rest of your meal.Try  it.....it's the best.  I'll never steam another artichoke.  And, here's a huge plus about baking them in foil.  There's no pot to clean.  Don't you just love that.  

My 4-Year Blog Anniversary

I can hardly believe I've been writing this blog for four years....one post at a time.  I am easily inspired to write, post recipes and provide health, nutrition and exercise tips because so much of my life revolves around this mindset and action.  I'm passionate about eating right, helping others to do so also, and encouraging people to exercise.  I am a testament to this because I feel so healthy, strong and empowered by enjoying great organic foods and by continuing to get good cardio work-outs as well as twice-weekly upper body strength training.  The quality of my physical life is truly awesome and I firmly believe it is because I eat right and work out.  At over 50, I don't have one iota of pain or stiffness. Quite the contrary....I have more energy and strength than ever.  Life is good!

There's just nothing like the produce of summer be it from your personal garden, the local farmers market or the organic section in the supermarket. Now is the time to enjoy the bounty.

I highly recommend organic produce whenever possible, but if you absolutely can't get it or don't want to go to the expense, always make sure to wash produce well in cold water, then let it drain or pat it dry before slicing or chopping. Same thing goes for fresh herbs.


One of my all-time favorite foods is tomatoes and now is the perfect time to eat plenty of them.




So, here's an easy recipe for Tabouli - the hardest part of this recipe is purchasing/finding bulgar wheat. I prefer to purchase bulgar wheat at my local community health food market which justs happens to be "The Co-Opportunity Market" in Santa Monica. (They have a fabulous "bulk section". ) You can find bulgar wheat in the bulk section or in the dried grain isle (near the pasta, rice, and other sorts of grains). It is also called "cracked bulgar". Bulgar is a wonderful grain, low on the glycemic index, easy to digest, and requires no cooking (at least in this recipe).

Tabouili
1 cup bulgar wheat
l large tomato or a handful of cherry tomatoes, chopped small
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
2 large green onions
3 cloves garlic, finely chopped
1/2 teaspoon cumin
3 tablespoons fresh lemon juice (or more to taste)
4 tablespoons EVOO
salt and pepper to taste


Place the bulgar in a large bowl and pour in hot water to cover it completely. Let it soak for about 15-20 minutes. Meanwhile, prepare and place the next five ingredients in a separate large bowl. Toss. Next, drain the bulgar well (squeezing out excess water), then place in bowl with vegetables. Add the remaining ingredients, mix well and voila. Chill for a while in refrigerator or serve at once, either way, it's delicious and very healthy.

Sometimes I add firm fresh finely chopped cucumber, finely chopped red or green pepper, even chopped firm avocado. It's all good! Heck, why not throw in a little finely chopped jalapeno or serrano pepper too to kick it up a notch.

Chopping is a big part of cooking, at least if you're a savory chef like me. I personally love to chop -- I suppose I like wielding a knife -- keeping them very sharp and never putting them in the dishwasher. And because I care about keeping my knives at their finest, I use an "Epicurean" cutting board -- it's the best!

Enjoy your summer, eat lots of fresh vegetables, get outdoors, wear sunscreen, and take a walk under the full summer moon.  Next full moon:  August 13, 2011.

And here is a variation for Cauliflower Tabouili:

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 2 chopped scallions, 1 bunch chopped parsley and 2 tablespoons chopped mint in a large bowl. Season with salt and pepper.

Now is the perfect time to enjoy the fresh vegetables of summer.  Preparing and consuming fresh vegetables keeps you healthy and glowing.  If you eat just two types of vegetables (1/2 cup each) at lunch and another two at dinner you are well on your way to the daily recommendation of 5 vegetables and fruits per day. 

Summer is heating up in Southern California!

It's 93 degrees at my house right now, time for a tall cool one. Since I have plenty of mint growing in my garden, an ice cold Mojito is what I'm brewing up. I'm not really a rum drinker, so I'll make mine a virgin drink. For the real deal, use the below link for the perfect Mojito recipe. And stay cool friends.

http://www.culinate.com/books/collections/all_books/_101_mojitos_and_other_muddled_drinks/the_perfect_mojito

Don't you just love summer!