Tuesday, September 23, 2014

Slow Cooker Pea Soup

It's winter.

Well, it's not winter yet, but it is officially the first day of autumn. And I've had to wear a sweater in the morning on the way to work. That's how I know winter is coming.

Because of that, I felt it was time to post a recipe I've had in my drafts since last year. I just never got around to posting it, and summer never seemed like the right time. But now it's time for soups and hearty foods. This seemed perfect.

Enjoy the rest of the summer as long as it lasts, but when winter finally creeps up you can have this easy soup ready to go.

Slow Cooker Split Pea Soup


  • 1 pound dried green split peas, rinsed
  • 2 medium carrots, peeled and medium dice
  • 2 medium celery stalks, medium dice
  • 1/2 medium yellow onion, medium dice
  • 2 medium garlic cloves, minced
  • 2 fresh Italian parsley sprigs
  • 1 bay leaf
  • 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
  • 4 cups low-sodium chicken broth (1 quart)
  • 2 cups water
  • Kosher salt
  • Freshly ground black pepper
  1. Put all ingredients in crockpot and set to low for 8 hours. 
  2. Adjust seasoning to taste and add more water to thin out if necessary. Super easy.
  3. Top with sour cream and parsley if desired. Serve with crusty bread

Thursday, September 11, 2014

Back from Vacation with French Vanilla Ice Cream

Okay, I'm back from vacation. Took a while to get back into the swing of things

The wedding went amazingly well and the honeymoon was fantastic. We vacationed in Belize (such a beautiful country) with plenty of adventure, relaxation and gorgeous sights. We ate plenty of local food (recipes from a local cookbook to come, for sure).  It was very hard to come back to real life and back to real work.

I made this ice cream before leaving, but I didn't have a chance to share the recipe. It utilizes our new KitchenAid ice cream maker attachment (awesome wedding gift) and the recipe comes the included recipe book

French Vanilla Ice Cream


  • 2.5 cups half and half
  • 1 cup sugar
  • 8 egg yolks
  • 2.5 cups heavy cream
  • 4 tsp vanilla
  • pinch of salt
  1. Simmer half and half until just before boiling, stirring constantly
  2. Mix yolks and sugar with wire whip until thickened and glossy yellow
  3. Slowly temper egg yolks with half and half. Return to stove and heat until steamy, stirring constantly.
  4. Mix vanilla, heavy cream and salt with egg mixture. Cover with plastic and chill overnight. 
  5. Churn according to ice cream maker directions. Freeze until desired texture is reached.
Related Posts Plugin for WordPress, Blogger...