it's still summer...but, this is a good one

I know it's still summer - and no one is going to be making soup any time soon. But when that first wave of crisp air hits - you should check this out: my original pea soup recipe.

For whatever reason, I have the uncanny ability to throw together a pretty darn good pea soup. Several people have asked me for it, so here it is for all to see [secret ingredients and all!]

*Please note all measurements are approximate as I don't measure anything except for the peas.

Canola oil for the soup pot
2-3 cloves garlic
1 medium/large onion - chopped
1 medium/large potato - chopped (maybe 1/2" cubes at the largest)
2 Stalks celery
2 carrots
2 bay leaves
1/2 - 1 tsp basil
1/4 - 1/2 tsp black pepper
1/2 - 1 tsp Herbes de Provence
1/2 tsp salt

Put all of the above ingredients into a pretty big soup pot (whatever you use) over medium-high heat and saute for about 5 minutes - until the onions are soft/translucent.

2 cups dried peas - rinsed and drained
6-7 cups of water (I like to use part vegetable broth)

Add the peas and saute for 2 minutes.

Add water/broth and bring to boil. Cover and lower heat to medium-low and simmer for 40-50 minutes stirring occasionally. Add more salt to taste. Add more water if you want it to be thinner. (or if it’s too thin – simmer uncovered for an extra 5 – 10 minutes – until it’s thick enough for you. It will thicken after it sits for a little while too.)

Serve with some delicious bread - or in a bread bowl!

Tried and True

I see a theme in titles - but it might not last. Moving on...

I love salad. Especially since I uprooted myself from Philly and thrust my life into a very hot desert. Since I got here I think I've had salad at least once a day - trust me you do not want to cook here in the summertime. I digress...

Since I love salad and do not like to cook in the hot desert sun - I boil water and cook pasta for 8-10 minutes [That's about all I can handle] and add the cooked pasta into my salad bowl. Usually whole wheat pasta,whatever you like penne, fusille, etc; and cook about half a box (for a salad that will feed four people).

This makes amazing things happen:
1. adds a little extra umph when really all you want is a giant bowl of spaghetti - but can't justify all the carbs or the "heaviness" factor.
2. wilts greens a bit so it doesn't feel like you're eating salad so much as a delicious pasta (though if you are not into wilted greens - just cool off the pasta before dumping it into your salad bowl).

you can make this with any kind of salad you're into. I usually check out what kinds of veggies I've got lying around and throw it all into a bowl and mix with some store bought or homemade dressing.

I especially like this vinagrette - it's citrusy and delicious:

1 lemon juiced
1 clove garlic
2 tsps chopped fresh oregano
splash of white wine vinegar [if you're into it]
salt & pepper to taste

whisk all these together then whisk in about 1/4 cup [eyeball it till it looks like a vinagrette you will use] of olive oil to complete the vinagrette. drizzle over salad and mix it up.

tasty.

Oldie But Goodie

This is the one of my favorite, go to, super quick meals that prompted the comment "You should write a blog!" by my friend Jen over at Oakmont Farmers Market in PA.

Takes like 15 minutes - that's it. It is from packaged/processed food: which I generally try to steer away from. But sometimes...you just need something quick.

Take a box of Annie's Mild Mexican Mac & Cheese.
Cook pasta as directed.
Instead of using the butter and milk - substitute sour cream and salsa.
If you're into it add a can of black beans or corn - or a little of both.

15 minutes - Tops.

Welcome To My Virtual Kitchen

After some encouragement by friends - I have decided to join the food blogging force!

This is where I will rant and rave about the food industry and perhaps even put forth a few good recipes or cooking ideas. Maybe even mention a restaurant or two. Or some books I've read. Obviously everything will have some link to food. I love food. Correction - I love good, real, food.

My first order of business is to explain what I mean by "flexitarian" - just in case you've never heard the term before. Here is a definition you will find on Wikipedia: "Flexitarianism is a term used in North America to describe the practice of eating mainly vegetarian food, but making occasional exceptions for social, pragmatic, cultural, or nutritional reasons." I think that's 'nuf said about that - pretty much covers it.

Apart from being mostly vegetarian; I do my best to eat all natural/organic foods. Currently I've also contemplated eating a more local diet as well (especially after reading Michael Pollan's "The Omnivore's Dilemma"). I'm sure you'll hear more about it as I go day to day feeding my stomach (a.k.a.: Wayne - yes, he's gotta name!)

I hope you like at least a little of my blog and come back for more...