Split Pea Soup

Edited to add: Jack woke up with an upset tummy. :( Next time I will keep the soup simple for everyone else and only use half the other ingredients for my own portion (and leftovers). I don't think that would make the recipe any more difficult, and everyone would like it a little more with it being more bland. 

From vegweb.com

brynns split pea soup

Ingredients (use vegan versions):

1 MED ONION
3-4 STALKS CELERY
4-5 CARROTS
1 CLOVE GARLIC
2 LEAVES FRESH basil (1 teaspoon dried is fine)
4-6 WHITE ROSE POTATOES
3 TABLESPOONS OLIVE OIL
2-4 CUPS DRIED SPLIT PEAS
SALT TO TASTE
VEGETARIAN VEGETABLE BROTH

Directions:

Finely chop onion, celery, and garlic. In LARGE pot, add olive oil and saute onion over med heat for about 5 min. then add celery and garlic. Continue to saute for another 10-15 minutes or so, while you peel and chop your carrots into bite-size pieces. Add carrots to the onion and celery, along with enough water to cover all ingredients. Add basil and veggie broth ( I use Knorr brand veggie broth, it comes in double size cubes of which I use about three to five depending on how much soup I am making. Cover and simmer on med-low heat while you peel and cube your potatoes into bite size pieces. Add potatoes to veggies and cover with water, plus enough to bring the water level about 4 inches above the vegetables. Cover and simmer until all the veggies are soft. Next, using a strainer and ladel, scoop the stock from the vegetable mixture through a strainer into a med-large pan and put your peas into it. Cover and cook until the peas are VERY soft. You then need to blend the split-pea mixture,using a blender-I prefer a hand blender so I can blend it right in the same pan. Blend until very smooth and add to the vegetables. Now just season to taste... ENJOY!!!!

Serves: many

Preparation time: 1hr+

***

I followed this recipe almost exactly (I rarely measure anything), and it was DEEEEEEE-LISH! Well, I think so, anyway. The only big thing I did differently was I blended all the veggies, not just the peas, and it came out with a mashed potato texture. Myles actually likes it! Jonathan and Jayla tried it and didn't care for it, but they didn't seem to totally hate it either. They already knew what was in it, so I think they expected not to like it.

Jacob wouldn't touch it, but Jack totally loves it! Yea! :) I'm glad I'm doing this now before he realizes what he is eating and that he is not supposed to like stuff like that! LOL!

Btw, the one down side to this recipe is that if you are hand-cutting all the veggies along with the cook time, it does take a while to make. I may try it in the crock pot sometime.....just chop it all up and cook it for a while all together. I did actually ENJOY cooking this though, and I'll have leftovers for several lunches!!!

Italian Shells

If I had to pick just one dish as my all-time favorite, it would be this one! It has been a family favorite since it was introduced by an aunt around 20 years ago, and now it is my hubby's and kids' favorite!

From recipezaar.com (but mine is slightly different):

Ingredients
1 lb pasta shells, medium size
1/2 teaspoon salt
1 cup sour cream
8 ounces provolone cheese, shredded
1 lb ground beef
2 cups marinara sauce
1/4 teaspoon pepper
8 ounces mozzarella cheese, shredded

Directions
1. Cook shells & drain. (while waiting, go on to next steps).
2. Brown ground beef & drain. Add salt, pepper, & marinara sauce. Simmer 20 minutes.
3. In deep pan, line bottom with 1/2 of the shells. Cover with half of the meat sauce. Spread half of the sour cream lightly over & then sprinkle with half of both the cheeses. Repeat.
4. Cover & bake at 350 degrees F for 40 minutes.
5. Uncover & bake 20 minutes more.

***

You can always add any onions, pepper, seasoning, etc. and it is very good and versatile! I almost always use 5 basic ingredients:

1 lb ground beef or Morning Star "crumbles" (meat imitation)
16 oz sour cream (twice than the original recipe because we love it!)
16 oz pasta shells
1 can/jar tomato sauce (spaghetti, pizza, marinara....it's all good!)
16 oz cheddar cheese or rice cheese (or 8 oz of two different kinds)

I usually mix the first 4 ingredients together instead of layering. It turns it pink (sauce + sour cream), but I just like the texture better. It doesn't dry out around the edges and bottom that way. Then I just put it in the oven around 350 for 20 minutes or so. Leftovers take longer to heat unless you use the microwave, and I actually think leftovers taste even better!

I made this again today to take to church, but I made it in the crock pot. I did not pre-cook the pasta and it turned out fine, but I think I will pre-cook it next time or maybe just add a little extra liquid. It was really good though! Nearly all of it was gone, even with the "fake meat"!

Oh, and on this link it says it serves 4-5 people, but holy cow! The 6 of us can easily make two meals out of it!

Potato Goulash

Original recipe from Vegweb.com

Potato Goulash

Ingredients (use vegan versions):

4 large baking potatoes (peeled and cubed ~1 cm or smaller)
1 medium white onion (chopped)
1 medium green pepper (chopped)
Spices to taste (Black pepper, Chili powder, Cayenne Pepper)
1 can (11 oz.) Golden sweet corn (preferably unsalted)
1 can (15 oz.) Joan of Arc Spicy Chili Beans
2 (heaping)tbsp Vegetable Shortening or equivalent oil

Directions:

1. Mix chopped potatoes, onion, and green pepper in a bowl and add the listed spices to taste (I like mine really spicy, so I'll leave the amounts up to you.

2. Meanwhile, heat oil or shortening (I have found that shortening allows the potatoes to get soft and not crispy) over medium heat in the largest skillet you have, preferably 10 inches in diameter.

3. Add veggies and cook until the potatoes starch (become soft).

4. Add corn (drained) and cook for about five minutes then add beans (not drained, they come in a spicy sauce).

5. Cook over medium heat about five minutes more, then serve.

6. This dish is really good with blue corn chips and some sliced fruit (nectarines) on the side.

Serves: 4 to 6.

Preparation time: One Hour.

***

Now for OUR version!

Tonight I just used regular canned beans because it is what I had on hand, but it is definitely better with chili beans! And the kids don't usually like spicy foods, but this isn't too spicy that they can't handle it. They like the taste enough to overlook the spiciness. :)

So normally I just fry up some potatoes, usually cut in small cubes or fry-cut. Then I add some other veggies that everyone likes. This tends to be one of those last-minute "What am I going to make for dinner?" recipes. Personally I LOVE the original recipe, but I'm the only one who does!

So tonight I opened some cans that I've had for a while and the finished dish was potatoes, beans, green beans and corn. I also added some garlic and chili powder. I admit I added too much garlic, but I liked it! Everyone else thought it was okay but would be better without so much garlic! LOL! Jack actually loved it!

I have made this several times now and it is slightly different each time, but most of the time everyone loves it. So it will continue to be a regular on our menu. Only I will try to plan ahead and not use all canned foods!

Oh, and I have made this with sweet potatoes before too! I really liked it, but the family had mixed feelings about it. I think they liked it but just prefered white potatoes. This is really good with rice or bread too!