Gramma's Split Pea Soup

2lb Smoked Ham Shank or Pork Hock - Look for dark for more flavour.
2 Bags Split Peas - rinsed and sorted
2 Bay Leaves
2 Tbsp dry Minced Onion - or a large onion, finely chopped.
1/4 tsp Black Pepper

Put all in soup pot - then fill 2/3 to 3/4 full with water.
High until start to boil, then down to medium heat.
Let cook 1.5 hrs
Remove scum.

Cook until meat falls off the bone - break it down, removing bones and add meat back to soup.

Add:
4 Carrots - large, cut up
2 C Potatoes - cubed

Cook until all cooked down - 2-3 hours total.

Enjoy!

Turkey Vegetable Soup

Had cooked up a half turkey breast, and with the left over carcass decided to boil it down for some light, but healthy soup. You could use chicken too.

In a big stock pot with strainer inside:
1 turkey carcass - from whatever size turkey or breast you've cooked.
Water to cover the carcass, without overflowing the pot.
Cracked black pepper.

Let it cook on low for about 4-5hrs. (You can probably turn the heat higher and cook it faster, but I wanted to go out and run errands, and not have the broth boil away.)

Pull the strainer/carcass from the pot, removed any good meat and tossed it back into the pot along with:
1 large onion, quartered and cut in half - so kinda chunky/bite-sized
1 small head of bok choy chopped up
1 bunch of baby kale, stems removed (basically rip the small leaves off and toss them in)
2 large jalapenos (stems, seeds and ribs removed) chopped small
3 cloves garlic chopped small
3-4 small carrots - peeled and chopped bite-sized
3-4 ribs of celery sliced bite-sized 1 can of black beans, drained and rinsed
1 packet of Herb-Ox sodium-free chicken bouillon

You can add anything else such as: mushrooms, cabbage, tomatoes, other beans or whatever veggies you like or have on hand. You can also add noodles. Or even put some rice noodles in a bowl then pour the hot soup over. Add some fish sauce, ginger, bean sprouts, lime, chopped peanuts, lemon grass and make it sort of an impromtu PHO-type or Asian-style soup.

Let that cook on low/med til the carrots are tender, but not mushy - was maybe an hour. The broth will be pretty bland, as I don't add salt, so salt at will/to taste. Instead, I put some in my bowl and added a few shakes of my favourite health spice mix of turmeric, cayenne and ginger.

A nice, spicy, light, late-night meal on a rainy summer night. Plus the house smells amazing! Mmmmmuy Bueno!

My Favourite Coleslaw

Grew up on my mom's more tart vinegar based coleslaw - a version my dad likes best. Personally, I prefer the creamier and sometimes sweeter version, but not too creamy or sweet. My mom found a recipe for a sweeter one she occasionally made for me, and I've recently slightly modified it to be 'just right'. Well, for me anyway. I really don't eat a lot of sugar/sugary sweet things, but sometimes you can get the flavour without adding excess sugar, which I prefer. I'd much rather get the sweetness from the food than added sugar.

The original recipe called for 1/4 cup of sugar, and to me that was too much, so I halved it to 1/8 cup (2 T) and that was plenty for me. I've then since made it again, substituting stevia (3 packets as converted on the package directions - next time I will try it with only 2 packets).

1 small head of green or red cabbage 4-5in diameter) chopped or shredded - I used half green and half red for color (and because it's what I had on-hand). You can also use 1 20oz package of prepared coleslaw mix, or even broccoli slaw mix.

1 large carrot grated (or cheat and use ye olde salad shooter as I did).

1 large red delicious apple - peeled and diced small (use lemon or fruit fresh to keep from browning). You may leave the peel on if you like. I peeled mine and ate the peels (Scrub the apple well before).

3 packets Stevia or 2 T sugar.

1/2 cup mayo or salad dressing - your choice of brand/type (olive oil or plain)

1/2 t celery seed - I had always thought something was missing then remembered that some of the slaws I've enjoyed most had celery seed - it just adds that 'certain something' and really makes the slaw.

Mix together stevia/sugar, celery seed and mayo so that it absorbs/they're mixed well.
Add to the cabbage mixture - mixing well.
Add in shredded carrot and diced apple, mix again.
Chill and serve.

You could also add some nuts, seeds or even craisins, and broccoli too to give more color and health benefits.

Served this to Terry and Thomas after band practice as part of a grilled dinner tonight - both really liked it.

I love to eat coleslaw and cabbage, and try to keep it even healthier, whether I make the Cabbage/Diet Soup, the Thai Salad, or this Coleslaw.


Original Recipe:
20z pkg coleslaw mix
1 grated carrot
1 large red delicious apple
1/4c sugar
1 c mayo/salad dressing

Chicken and Veggies w/Brown Rice

Ok - first off, put on some tunes, then start the Brown Rice according to package directions.


Generally it's 1c. of brown rice to 2c. water (1 T. butter and salt optional). Bring to a boil and then cover (tightly) and reduce heat to Low for 45 min - 1hr or until all water is absorbed - don't check it til at least 45 min.


While that's cooking, start to cook/brown the 'meat' on med/med-hi:


1-1lb package Boneless Skinless (Amish) Chicken Breasts - or 1 lb whatever meat/poultry/seafood you like (this recipe was originally for 24 Jumbo Prawns (shrimp) with Asparagus - and I loved the 'sauce' so much I just change ingredients to go with what I have on hand. The flavour reminded me of the Chicken w/Broccoli at the Asian place at the Mall I really liked. If you use Prawns/Shrimp it will obviously cook in only minutes, not as long as chicken, pork, or beef.


In a large non-stick skillet/wok - either sprayed for extra-non-sticky-ness or add 1-2T olive oil and cook chicken (meat) covered until done inside (cut and check that it's not or red/pink). I cooked/browned the 4 breast pieces from the package whole, then used 3 of the 4 to make the dish, reserving 1 large breast for a later meal/sandwich/nachos/pizza, etc. You may also chop the chicken breasts into chunks before you brown them, but IMO it's easier/cleaner just to cook them, then cut them up later while the veggies are cooking and re-add them.


While the chicken is cooking/browning:


Mix the sauce in a bowl:


- 1/2-1c. of water - depending on how much veggies you add - you want to steam them, plus you want some sauce to go over the rice - not a lot, or maybe you want more? Some cooks/steams off.


- 3 T. low sodium soy sauce (for you who don't buy soy sauce - it's about 5-6 of those packets leftover from your asian take-away)


- 2 t. granulated sugar


- 1-2 t. dry cooking sherry (take a cpla swigs for yourself if you're so inclined)


Chop (as many vegetables as you like to taste - I was cleaning out the fridge)


- 2T or more chopped/sliced fresh ginger (if you like more, chop more, if you like less, stick to 2T)


- 1 bunch (or less) of asparagus - this time I didn't have any - but when I have I cut/broke it up into 1-inch segements if you do (bite sized), or longer to taste. Break off the lower ends naturally where they snap to get rid of the woody ends first.


- 1 head or more of broccoli broken into bits - if you're like me, chop off the end of the stem and then chop the rest of the stem into slices/chunks too. Eeets gud 4 u! We like a lot of broccoli so I use lots.


- Portobello mushrooms - as many as you like, whole sliced, or chopped. (I used 5 large ones sliced)


- 3-4 ribs of celery chopped into bite-size chunks.


- 1/2 onion - sweet or white chopped into chunks or strips/slices - however you like.


- garlic, water chestnuts, sliced carrot, baby corn, peapods, or? up to you... toss in the proverbial kitchen sink if you like.





Anyway, I added the onion, broccoli stems and celery to the chicken as it cooked in the oil - covered - to steam/keep the heat in and cook faster.


Then remove the chicken and add in the other/rest of the veggies and add the sauce, cover and steam for a few minutes til done to taste - if you like them al dente, go just minutes, if you like them more done, they will cook down as they sit while rice finishes.


While the veggies are steaming/cooking in the sauce, cut the chicken into chunks and then after the veggies have steamed for a few minutes, add it back in. Give it a good stir so some of the sauce gets into the chicken.


Cover and let simmer on low while rice finishes.


If you like a thicker sauce - then mix 1-2 T of cornstarch with 1/4-1/2 c. water, then add to the veggies before adding the chicken back in. Stir well, add in the chicken and let thicken - takes about 3-5 min.


Otherwise, keep chicken and veggies on low or warm until the rice is done.


The whole process should cook in the time the rice is cooking - about 45 min - 1 hr tops.


Serve over brown rice - makes about 3 servings.


Enjoy!


**Note** I don't add any extra salt, as I feel there is plenty in the soy sauce - so if you like more - add more, or don't use low-sodium soy sauce. I prefer to taste the foods, not salt. I also don't add salt or butter to the rice. If I would, I use unsalted butter anyway. This meal is really good and tasty if you are watching your fat/sodium intake - as we all should.