We had two beautiful days in central Pennsylvania. The weather was warm and sunny. We took walks and the kids rode bikes and played basketball. We cooked our dinner on the grill and then ate outside under the glow of lights strung across our screened-in porch. You could almost believe it was a beautiful spring weekend. You could almost forget what was going on in the world. Almost being the key word here. Unfortunately, the soundtrack of our lives these days is the news, and the news is grim. Today, the rain has come and the weather seems more fitting for the turmoil swirling both beyond the confines of our yards and within in so many of our hearts. But sun or rain, good news or bad, we keep moving forward, finding comfort where we can.
Food is my comfort, as it is likely for you, too. We can discuss the physical and mental health perils of that at another time (maybe). For now, we are all looking for comfort wherever we can find it and if it’s food, then so be it! This soup has been my comfort this week. It is bright and nourishing, and exactly what I wanted and needed. As a bonus, if you keep a gluten & dairy free pantry, this soup is likely made from staple ingredients that you already have and does not require a trip to the grocery store. Yellow split peas are ideal, but if you only have green, just use those. It’s the perfect soup for a rainy Saturday! Get it started and while it cooks, break out a puzzle and an audio book, as Olive and I have been doing. Food is is a definite comfort in my world, but Harry Potter and puzzles is a very close second!
Be well friends. Stay home as much as you can, wash your hands often, and make lots of soup!Print
Golden Lemon Split Pea Soup
2 Tbl. olive oil
1 medium onion, chopped
2 cups chopped carrots
2 Tbl. fresh minced garlic
1 Tbl. grated fresh ginger
1/2 Tbl. turmeric
1 tsp. cumin
1 Tbl. sea salt
1 lb. yellow split peas (or green work fine too)
4 cups vegetable or chicken broth
2 cups water
1 can full fat coconut milk
Juice and zest from one lemon
Additional lemon wedges & olive oil, if desired
1. Pour split peas into a mesh colander. Remove any discolored split peas and rinse under cold water. Set aside.
2. Heat olive oil in a large pot. Add carrots, onions, garlic, and ginger. Sauté for 5 minutes, or until onions are translucent.
3. Add turmeric, salt, cumin, broth, water, and split peas. Bring mixture to a boil. Reduce heat, cover, and simmer for 45 minutes, until split peas are cooked through.
4. Add lemon juice, zest, and coconut milk.
5. Keep soup as is or for a smoother consistency, remove one-half of the soup and blend until smooth. Pour blended soup back in the pot.
6. To serve, top with fresh cracked black pepper, a drizzle of extra virgin olive oil, and an extra wedge of lemon.
- Makes approximately 9 cups
- Soup freezes very well
How are we feeling about the holidays friends? Thanksgiving is over and it is full steam ahead towards Christmas. Like it or not, that train is moving and it’s moving fast, so I guess it’s time for us all to jump on!
I’ve talked to people that have all of their shopping done already. Some of them even have their gifts wrapped!
I am not one of those people.
We got our first holiday card in the mail yesterday.
I was tickled that I even got my cards ordered. Getting them addressed and in the mail is a whole other story. If I were you, I wouldn’t wait by your mailbox in anticipation of receiving it.
I’m seeing pictures on Facebook of beautifully decorated Christmas trees, holiday mantles, and outdoor lights.
We are getting ready to replace the flooring in most of our first floor, so I am using the anticipated dirt and dust as an excuse to keep all of our decorations in the crawl space.
Elves on the Shelf have already made appearances in many homes and are getting up to their usual holiday hijinx.
Our elf, Rosie, has shown up after the incessant questioning by my kids of when she would come and has unceremoniously plopped herself in the usual boring and uncreative spots.
Recently, we celebrated Bert’s birthday and my uncle in-law gifted me with a whole bag of cucumbers, onions, and tomatoes from his garden. Given that I have a notorious black thumb, any time that someone wants to pawn off their garden surplus on me, I am so very happy to oblige. I’ve been thinking about a chilled cucumber soup lately, and then Uncle Joe showed up with a whole bag of cucumbers! Clearly the universe decided that chilled cucumber soup needed to make an appearance here at Always Daydreaming, so here we are.
The first time I tasted green curry, my mind was blown. Believe it or not, I had no idea that curry sauce existed that didn’t contain the curry spice blend. The spice curry is actually a blend of other spices including turmeric, cumin, and coriander, among other things. But Thai green curry has an entirely different flavor profile that includes really bright ingredients like lemongrass, galangal (a relative of ginger), cilantro, chilies, and lime leaves. I love food and I love learning about food, but Asian food knowledge is not particularly in my wheelhouse. As much as I enjoy different varieties of Asian food, I don’t eat it often. This is entirely due to the fact that many of those cuisines use ingredients and sauces that often contain shellfish, to which I am highly allergic. The sensitivity of my allergy is such that even using the same cooking utensil for my boring old chicken after using it for a batch of shrimp can create a problem, so I have come to avoid certain restaurants because the risk of cross-contamination is so great.
If there is one type of food I make more than anything else, it’s soup. At any given time, my freezer is filled with soup. So much soup in fact, that we are always left scrambling trying to find space for my husband’s venison after hunting season. This is a situation which I know he finds to be especially irksome, however I have told him that this could be resolved if we got a larger freezer. He has thus far refused. And so, the Battle of the Deep Freeze will continue to be waged into the new year.
Pumpkin is a tricky ingredient. By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment. We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin? It’s really not so awesome. However, if you don’t sugar it up first, pumpkin is super healthy. Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.
It would be impossible to tell you about this soup without first discussing my recent parenting Fail. That’s fail with a capital “F.” We all have times when we don’t exactly shine in the parenting department and recently I had my turn to be in the shade. These days being a parent is already competitive enough without exposing our failures to each other, but I’ll share mine because nothing makes you feel better about your own parenting fiascos than hearing about someone else’s, right? Consider it my gift to you!
When my alarm went off early one morning to go to Zumba class, I found 4 text messages from Olive indicating that she didn’t feel well and was in the bathroom. For starters, I never heard any of the messages come in, so it wasn’t until an hour later that I found her there, curled up in a tiny ball and asleep on the bath mat. She said she never got sick, so I helped her back to bed, and she went back to sleep. A few hours later, she said she felt better and was ready to go into school. I could tell that something about her was a bit off, but she insisted that she wanted to go, so to school we went! And, as luck would have it, she was at school less than 20 minutes before she got sick, a spectacle which thankfully left her classmates unscathed but I am told covered a desk and a half. She was mortified and I felt terrible. The lesson to be learned here friends is that if your kid is white as a sheet, but says they feel fine, no good will come from listening to them.
Come fall, pumpkin becomes the star of the culinary world and it is easy to forget that there is a whole family of winter squash out there that are equally delicious. Somehow we have started putting pumpkin in just about everything. It’s certainly festive, but I’m always a bit perplexed by the pumpkin-everything phenomenon because when it comes to winter squash, pumpkin is arguably not the best one. Butternut squash is sometimes a bit neglected but it is just as versatile as pumpkin, if not more so. It is naturally sweeter than pumpkin with a mellow flavor. Just because Starbucks has thus far failed to bring the world a butternut squash spice latte doesn’t mean that butternut squash isn’t worth a try. The next time you find one, pick it up and make this soup!
For as good as butternut squash tastes, it doesn’t make it easy on those that want to cook with it! Its shape is cumbersome and the peel is tough enough that a vegetable peeler doesn’t really cut it (literally), so you actually have to peel it with a knife. On top of that, butternut squash tends to leave an orange film on your hands, which is admittedly a bit bizarre. When it comes to butternut squash, however, preparation and cooking doesn’t get much easier than cutting it in half, scraping out the seeds, and tossing it on a pan to roast. By the time it comes out of the oven, the flesh is tender and you can scoop it out with a spoon. No peeling, chopping, or orange hands necessary.
I pack soup for lunch just about every day. It’s easy to think of soup as strictly “winter food,” but I work with my husband who prefers to keep our office as cold as possible so every day is winter in our building! In January it’s chilly and drafty and in August the air conditioning is cranked so high that you need two sweaters to remain defrosted enough to type. Needless to say, I find hot soup to be welcome no matter the season.
Recently, I made the potstickers from over at Damn Delicious and they were indeed damn delicious. I was such a fan that I wondered if I could use the filling to make meatballs and float them in a soup kind of like an Italian wedding soup with an Asian twist. So that’s what I did. I modified the filling and shaped it into little potsticker meatballs and then used similar flavors to spice up the soup broth.