Yellow Split Pea Soup

I do not like green split pea soup. Just don't. Yucky, mushy pea-y.  Don't get me wrong, I like green peas, but tender and fresh, not all mushed up! However, yellow split pea soup... it's AMAZING! Yellow split peas are milder, sweeter and don't really taste like peas to me. This soup tastes like thick, creamy vegetable goodness. And it is good for you! Did you know that yellow split peas are high in protein, complex carbohydrates and have tons of fiber - 26 grams of fiber per 100 gram portion. Delicious on a cold day with some freshly baked Garlic Cumin bread. I always make it without the optional ingredients, but I included them because I think they would make an interesting variation. Try it out, see what you like!

 

Ingredients:

1 Tbsp. olive oil

11/2 cups chopped onion

2 cups carrots, thinly sliced

1/2 cup parsnips, thinly sliced

1/2 cup rutabaga, thinly sliced

1 cup celery, thinly sliced

1 bay leaf

2 1/2 quarts water

6-8 tsp. Better Than Bouillon, chicken flavor

1 lb. yellow split peas, picked over and rinsed

White pepper to taste

Salt to taste

Optional: Oregano, thyme, marjoram, garlic, cumin

Directions:

Heat oil in a large stockpot over medium low heat. Cook a few minutes until softened. Increase heat to medium and add the carrots, parsnips, rutabaga, and celery and cook a few more minutes. Add the water, bouillon, peas and bay leaf. Be careful not to use too much bouillon - make sure to taste it! You can always add more, even at the end. Cover the pot and bring to a boil, then lower heat and simmer partially covered. Simmer for 1-3 hours. I know this sounds like a wide range, but it really depends on your peas and how hard you simmer it. I suggest you cook it at a hard simmer (lots of little bubbles), stir occasionally, and taste the split peas to check and see if they are very soft. Once they are tender, remove from heat and remove the bay leaf. Allow to cool a little, then blend it up in your blender, Ninja, whatever you have. I used to have an immersion blender that worked really well. Some people prefer it chunky and unblended, some partially blended, but I like it totally blended and of uniform consistency. Now is the time to add some white pepper and salt to taste and enjoy. This recipe freezes well.
* I like to use Better Than Bouillon for all my chicken broth needs because it tastes great and there is no waste because you leave it in your refrigerator and make only as much broth as you need for any given recipe. It also comes in Vegetable flavor for my vegetarian friends, as well as Beef and Organic varieties.

Chipotle Chicken with Cilantro Lime Rice and Guacamole

I love Chipotle! I enjoy it so much I could eat it almost every day. However, this is not realistic, so I came up with my own homemade version. It is delish and totally satisfies the Chipotle craving! 

I am a firm believer in using a cast iron skillet for this. If you don't own one, you probably should, so go out and buy one. They last forever and can't be beat for heat retention. They are also necessary for homemade deep dish pizza - post coming soon!

I like my Chipotle with their delicious rice, guacamole, and lettuce (I know, kinda weird, but to each his own). Feel free to add salsa, cheese, beans or whatever you like. If you like their steak, I bet you could just substitute beef for the chicken.

I am a purist when it comes to guacamole and sometimes just use mashed avocado, salt and pepper. If you have good avocados, then that is all you really need, but feel free to add onion, tomato, chopped green chiles - it's all good.

Chipotle Chicken
 

Ingredients:

6 boneless skinless chicken thighs

vegetable oil for cooking

Marinade:

1 (7oz.) can chipotle peppers in adobo sauce (use sauce only and discard the peppers or save for another use)

Juice of 1/2 lime

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. salt

1 tsp. finely chopped garlic

1 Tbsp. honey

 

Directions:

Combine marinade ingredients in a ziploc bag. Add chicken and marinate in the refrigerator for 12-48 hours.

When ready to cook, remove from refrigerator and set on counter about 20 min. So chicken is not too cold when you cook it. Preheat a 12" cast iron skillet or griddle to medium heat (I use level 4, full burner on my electric cooktop). Add 1-2 Tbsp. of oil and add 3 pieces of chicken. Cook for 6-7 min. per side, flipping only once or twice. It's okay if it gets a little charred - makes it taste great. Remove from heat and allow to rest about 5 minutes I like to add a little more salt to taste at this point. Thinly slice or chop into small pieces. Cook remaining chicken breasts. 

Serve on flour tortillas with Cilantro Lime rice, guacamole, and julienned romaine lettuce.

Cilantro Lime Rice

Ingredients: 

2 cups water

1 cup long grain rice

1/2 tsp. salt

1 bay leaf

1 1/2-2 Tbsp. equal parts lime  lemon and orange juice

1/3 cup finely chopped cilantro

 

Directions:

Bring water to a boil. Add salt, bay leaf and rice and stir. Reduce heat, cover and simmer for 25 min until rice is cooked. Let rest 5 minutes, then uncover and add juice and cilantro; fluff to combine.

Guacamole

Ingredients:

Mexican avocado

Lawry's garlic salt

Lawry's Seasoned Salt

 

Directions:

Skin and pit avocado, then mash in a bowl. Season to taste with Lawry's Garlic Salt and Lawry's Seasoned Salt.