By golly, I think I've got it!

One of my all time comfort foods is a thick, hearty split pea soup. I know so many people who turn their nose up at it, but I just can't understand why. It is sweet (from the peas and carrots) and smoky (from the ham). It makes me happy whether served with a crusty french loaf or even the Parmesan-rosemary biscuits that I serve warm from the oven.

As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)

Di's Split Pea Soup

1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water

Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.

In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.


Rosemary - Parmesan Biscuits

3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)

Preheat oven to 425.

In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.

Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.

Jack Daniels meets Porky the Ham

So we have a ham. I'm not a big ham lover. I am making ham because frankly I need to get to the store and stock up on the stuff I like (primarily poultry...it's my favorite) and well, when you slaughter a pig, you have a lot of meat stored in your freezer that you eventually have to eat even if it isn't your favorite.

I have a small bottle of Jack Daniels in my spice cabinet for the times I make Filet Mignon with a whiskey peppercorn sauce. I like Jack because he is sweet and goes so well with different meats. Tonight I decided that he was going to meet Porky the Ham. I mixed him up with some brown sugar, some pineapple juice, cayenne pepper, just a little bit of honey and some freshly ground black pepper. I baked the ham slowly, glazing every hour or so.

I served the Jack'ed up Ham with some red smashed garlic potatoes, smashed cauliflower and broccoli. I also served the pineapple tidbits from the can that I opened to get the juice from. All in all, a decent meal. I still don't like ham, but the glaze was really good as were the potatoes and veggies.

Jack'ed up Glaze

1/4 c. Jack Daniels
1/4 c. pineapple juice
2/3 c. tightly packed brown sugar
1 Tbsp. honey
Few shakes of the cayenne pepper (probably 1/8 tsp.)
3-4 grinds of the pepper mill

Mix together and baste meat while baking. If grilling meat, I would likely wait until the last few minutes of cooking time so that you don't have charred outsides.


Smashed Garlic Red Potatoes

10 small/med. red potatoes
2-3 cloves of garlic
1/4 c. diced yellow onion
2 Tbsp. butter or margarine
1/2 c. plain yogurt
3 oz. grated cheese (your choice)
salt & pepper

Wash potatoes well, cut in half and place in large pot. Cover with water and add garlic, onion & a good pinch of salt. Boil until fork tender. Drain water. Add in butter, yogurt, grated cheese and pepper. Smash with a potato masher. Add salt and/or pepper according to taste.

Cook's Notes:

I primarily use dried minced garlic for this recipe because I always have it on hand. This last time I used Dubliner imported cheese (a very tangy cheddar type from Ireland). It really works very well because it is strong and you don't have to use so much. Parmesan, Romano or Feta work well too.


I pretty much cooked the cauliflower the same way as the potatoes, less the garlic and yogurt & with a bit less water, and added in a couple grates of the Dubliner cheese while mashing. The kids all tried one small spoonful and LOVED it. I will be adding fresh cauliflower to our shopping list each week. Perhaps I might even serving the cauliflower instead of potatoes.

Dessert was dubbed "Baby Ruth Bars". I found the recipe at AllRecipes.com. I followed it loosely. This is my way of making these bars. Feel free to look up the "right" way.

No Bake Chocolate PB Bars

1 c. smooth peanut butter
1/2 c. crunchy peanut butter
1 c. corn syrup
6 c. corn flakes
1 c. choc. chips (6 oz.)

Melt the peanut butter & corn syrup in a large pan. Remove from heat. Quickly add in the cornflakes & chocolate chips. Spread into a greased 9x13 pan. Allow to cool to room temp and then cut into bars.

Cooks Notes:

We all LOVED these. Seriously. The pan is more than 1/2 gone already. Even Thomas, who can be very picky about textures & tastes, thought these were the bomb. The cornflakes stay relatively crispy while the pb & chocolate mixture is smooth.