Simple and Traditional Split Pea Soup.....

Traditonal Split Pea Soup.... is if it ain't broke than why fix it?  I know there are a lot of spin offs on split pea out there... but I still favor the traditonal slow cooked in a large heavy pot or dutch oven with a ham bone.  Call me old fashioned.... but there is just something so simple and perfect about cooking it that way.  I made a big heaping pot for dinner tonight.  Needless to say.... while I was hoping for leftovers for tommorrow, I don't think there will be any. 

Funny that this Jar that was sitting quietly on my pantry shelf would make a big helping of hearty, comforting goodness.........



Split Pea Soup Recipe

Ingredients

2 tbsp. butter
1 medium onion, diced
3 stalks celery, chopped
3 carrots, sliced or diced
2 bay leaves
1 tablespoon fresh thyme
Salt & pepper to taste
2 cups of dried split peas
6 cups broth of choice. I prefer Chicken Broth.
1 smoked ham hock or ham bone (omit if you are a vegetarian) You could also use 1 cup of diced ham.

Directions

In a large, heavy pot (about 4 quarts in size) melt the butter and add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and salt & pepper and stir. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, anywhere from 1 1/2 to 3 hours.

 

The final result.... waiting to be dished up!

Chorizo.... Beyond the Eggs

We here at the byrdie house love Chorizo and eggs.  There is just something about the Mexican pork sausage that has such a robust flavor.  Most chorizo is seasoned with smoked paprika and chili's which make it satisfying even on it's own.  I had some chorizo sitting in the fridge and decided that I wanted to cook it with something other than eggs. 
This Chickpea and Chorizo soup is so easy and yummy.  It makes for the perfect meal on chili nights.  Not to mention as it simmers your whole house will smell like heaven.  The Byrdie family is eating this as I type.




Chickpea and Chorizo Soup
makes about 2 quarts

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

Sarah's French Onion Soup.......

Hello my lovilies... I hope your having a fantastic weekend.  The bird family had a busy day.  We were out of the house for most of the morning.  When we got home... the mama decided that I would make a batch of my french onion soup.  I love cooking this soup when the family is home.  The house smells so heavenly.... and it just creates a certain comforting feeling.  I thought I would share the recipe with you.  The key to this... is letting it cook for a long time.  The ingredients are simple and few, in fact you probably have everything in your pantry/fridge right now. 

Ingredients
About 2 1/2 pounds yellow, white, or red onions
1/4 cup (1/2 stick) unsalted butter
Salt
4 cups beef stock
Freshly ground black pepper
Slices of french Bread
Gruyere, Provolone or Parmesan cheese( I favor sliced provolone) 

Instructions

 Gather your ingredients. You should have about 4 hours until dinner; this soup takes a while to cook.

 Cut each onion in half lengthwise, then slice into half-moons. Slice these half-moons in half again.

 Scrape all the cut onions into a bowl. You will have at least 6 cups of chopped onions — probably more.

 Cut a stick of butter in half, and then into a couple of big pieces.

 Place your skillet,saucepan or my favorite a dutch oven over medium heat and add the butter. Let the butter melt.

 After the butter melts and foams up, add the onions. Stir them to coat well with butter, and sprinkled them thoroughly with about a teaspoon of salt.

Turn the heat to medium low, and let the onions cook. Let them cook, stirring occasionally, for at least  1 1/2 hours.  I usually let them cook for 2 to give them a nice dark color.  Just don't let them burn!


 As the onions reach a dark brown color, pull out your stock.

 Pour in the broth and turn the heat up a little so the soup comes to a boil. Turn the heat down again and let it simmer for another 1 to 2 hours.  Again the longer it cooks... the better it tastes!

 Simmer until the soup has reduced a bit and is shiny and glazed over the onions. Season to taste with salt and pepper,

Ladle soup into oven safe bowls.  Slice french bread slices into cubes and top each soup with bread.  Place a slice of cheese on top of the bread and place under the broiler.  Remove when cheese is melted and starting to brown. Serve immediately!

Fajita Chop Salad......

I love salads.  It is one of my most favorite things to eat.  In the summertime my family tends to eat a lot of them... because face it, who wants to fire up the oven in 90+ degree weather???   Well I made this salad tonight and my husband couldn't stop telling me how good it was.  He had two over-heaping bowls.  The best part?  Super simple to make.  Even if you don't have steak on hand you can pick up a deli chicken at the grocery store to use instead. 

Ingredients

 

• FOR THE STEAK
• 1 tablespoon olive oil
• 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
• 2 (8-ounce) skirt steaks
• FOR THE SALAD
• 1 large head Romaine lettuce, finely shredded
• 1 medium red pepper, chopped
• 1 cup fresh or frozen corn, cooked and cooled

• 1 cup canned black beans, rinsed and drained
• 3/4 cup shredded Monterey Jack
• tortilla chips or strips (optional)
• FOR THE DRESSING
• 1/2 cup prepared salsa
• 1/4 cup sour cream
• salt and pepper to taste

 

Instructions

 

1. In a large bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add the steaks and toss well to coat them. Marinate the steaks in the refrigerator for one hour. In another large bowl, toss all the ingredients for the salad except for the chips or strips. Refrigerate this mixture until you're ready to use it.
   
2. Prepare a charcoal grill or heat a gas grill to high. Grill the meat until the desired doneness is reached, about 3 minutes per side for medium. Alternately, the meat can be broiled in the oven with the rack approximately four inches from the heating element. Allow 3 to 4 minutes per side for cooking. Let the meat rest for 5 minutes, then slice it into 1/2-inch-thick strips.
   
3. Whisk together the dressing ingredients. Add 1/4 cup to the salad bowl and toss the salad. To serve, fill each bowl with salad, then top it with several strips of steak and a few tortilla chips or strips, if using. Serve the remaining dressing on the side.
   
   
   *  If you are using a deli chicken, separate the chicken from the bone.  Add the steak seasonings as written above in a bowl.  Add chicken to marinade and coat well.  Then saute chicken in a pan on the stove until lightly browned and warmed through.