Posts Tagged ‘vegetarian recipe’

split pea and spinach soup

A sip of hearty soup and a bite of freshly baked cornbread takes the chill out of a chilly evening. But better than that, when this thick and flavorful soup is paired up with cornbread, which is a complimentary protein, a complete protein is formed. How comforting to know that the comfort food you’re eating is not only delicious, but good for you, too!

Split Pea and Spinach Soup
Recipe from Linnell’s old recipe box, original source unknown

2 cups chopped onions (about 2 large ones)
2 tablespoons vegetable oil
1 lb. or 2 cups yellow or green split peas, picked over and rinsed
2 quarts water
2 bay leaves, crumbled
1 teaspoon dried basil
1 10 oz. package frozen chopped spinach
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon ground cloves
1/4 cup Parmesan cheese, grated

1. Heat oil in a Dutch oven and add onions. Sauté the onions (and the pork, if using*) in oil until tender.
2. Add peas, water, bay leaves, and basil.
3. Cover and simmer for approximately one hour or until the peas are tender.
4. Add the spinach, cover, and simmer, while stirring occasionally, about 8 minutes longer.
5. Season with salt, pepper, and cloves.
6. Serve sprinkled with grated Parmesan cheese and a crusty loaf of pumpernickel bread.

Serves 4 or makes 10 cups.

Linnell’s Notes:
1. *I add either diced salt pork, ham, or 2 smoked ham hocks for additional flavor. Obviously if you’d like to make this a vegetarian soup, you will omit the meat.
2. Taste soup before adding the salt, especially if you’re adding a cured meat.
3. As the recipe suggests, pumpernickel bread is a good accompaniment, but my family would revolt if I did not serve this with cornbread.


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My Auntie Ella or Auntie La-la, as some of her nieces called her when they were young, makes a corn relish that is a family favorite and a perfect summer side dish. Its sweet and tangy flavor compliments grilled meat, seafood, burgers, hotdogs, sandwiches – just about anything! My mom actually prefers the relish all by itself and by the spoonfuls! Want to dress up a plain green salad? Just mound some of this relish on fresh greens and your salad is instantly more attractive and flavorful!

Corn Relish
Recipe from my Auntie Ella

1 15-ounce can Le Sueur peas, drained
2 11-ounce cans white shoepeg corn, drained
1 8-ounce can of cut green beans, drained
1 4-ounce jar of diced pimientos, drained
1 cup chopped onion
1 cup chopped celery
1 green pepper, finely chopped
1 cup sugar
1/2 cup oil
3/4 cup vinegar
1 teaspoon salt
1 teaspoon ground black pepper

1. In a large bowl add the drained peas, shoepeg corn, green beans, and pimientos.
2. Add the chopped onion, celery, and green pepper to the bowl.
3. In a small bowl mix together the sugar, oil, vinegar, salt, and pepper. Pour into the bowl of vegetables and stir gently.
4. Put seasoned vegetable mixture into a glass jar or other acid-resistant container and refrigerate overnight.

Linnell’s Notes:
1. Look for cans of Green Giant shoepeg corn.
2. For more color, instead of using canned green beans, I blanch fresh green beans in boiling water, dump them in an ice water bath, drain them well, and cut them up.
3. Auntie Ella likes to add diced fresh tomatoes instead of using diced pimientos.
4. This relish tastes so much better when the flavors have had a chance to meld, so make sure to refrigerate it for a while before serving.
5. For a little bit of kick, I add one-half finely diced fresh jalapeño pepper. My family wouldn’t mind if I added the whole pepper, though!


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