Slow Cooker Split Pea Soup

This was fairly easy to set up - I used 7 slices of turkey bacon instead of ham - so I had to cook that first. Also, the recipe dosent mention anything about boiling or soaking the split peas, but my slow cooker directions say it is important to boil and soak. I boiled them for 10 minutes, but did not soak them - since I was going to cook them for 7 hours. The peas were soft after 7 hours, but didn't get mushy and form a smooth consistency. The soup was still tasty - but I might run half of it through a blender to make it more "split pea soupy."

The recipe is from Real Simple here:

Slow-Cooker Recipe: Smoky Pea Soup

From

Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

object2=">2 ham hocks (about 1 1/2 pounds)*
object2=">1 pound green split peas
object2=">2 large carrots, coarsely chopped (2 cups)
object2=">2 large celery stalks, chopped (2 cups)
object2=">1 large onion, coarsely chopped (1 cup)
object2=">2 garlic cloves, chopped
object2=">2 32-ounce cans chicken broth
object2=">1 bay leaf
object2=">1 teaspoon dried thyme leaves

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.

*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.

Yield: Makes 6 servings

Curried Cous Cous

I made this for two picnics. The first time, I used Israeli cous cous - becuase that is all the grocery store near me had. It was really good - I reccomend this - though it worked fine with regular cous cous. I did not use mint either time - becuase I didn't have any. It was still fine.

The recipe came from epicurious here:

introduction

Can be prepared in 45 minutes or less.

serving size

Serves 2.

ingredients

2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced and mashed into a paste
1/2 teaspoon curry powder
3/4 cup chicken broth
3 tablespoons raisins
1/2 cup couscous
1/4 cup finely chopped fresh mint leaves

preparation

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.

In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.

Gourmet, April 1995

I had crabcackes almost ready to eat and need some sauce. A quick google search led to this recipe. It was quick, easy, and good. DIJON CRAB CAKE SAUCE

1 tablespoon vegetable oil 1 small shallot, minced 1 small garlic clove, minced pinch of kosher salt 1/2 oz white wine 2 tablespoons Dijon mustard 1 tablespoon butter Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15-30 seconds. Add mustard and salt; bring to boil. Remove from heat. Add butter and stir gently. Fills a 2 oz ramekin. Enjoy :D Submitted by: Joe

Parent-Visit EGG-TACULAR!!!!!

I plan to make this this weekend. It is from Martha Stewart.com

Serving: Serves 6

• 6 large eggs
• 1 1/2 Cups skim milk, preferably organic
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• 2 Tablespoons granulated sugar
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• 1/2 Cup (1 stick) unsalted butter, room temperature
• 4 apples, such as Gala or Red Delicious, peeled, quartered, cored and thinly sliced
• 1 Tablespoon light-brown sugar
• Confectioners' sugar, (optional)

Directions

1. Preheat oven to 425 degrees.
2. Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
3. Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
4. Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.

Turkey Sausage

This is from:
http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?sausage+recipe106

Turkey Sausage, Italian

1 pound extra-lean ground turkey
2 teaspoon crushed fresh garlic
2 teaspoon ground paprika
1 ½ teaspoon whole fennel seeds
1 teaspoon dried Italian seasoning
½ teaspoon salt

Combine all of the ingredients. Cover and refrigerate for several hours for all the flavors to blend.