Curried Split Pea Soup
This is a great soup. Spicy and rich tasting but low in calories. Easy to make too. It can be made thick and served as a dal over rice. Use more or less curry powder depending on taste. I like it with naan, I get frozen at the grocery store. It heats in a minute or two.
Curried Split Pea Soup
2 Tablespoons unsalted butter
1 onion chopped
2-3 garlic cloves minced
1 Tablespoon ground cumin
2-3 Tablespoons curry powder
1 Serrano chili seeded and minced
2 cups split peas
4 cups chicken stock
1-2 handfuls baby spinach
1. Sauté the onions in the butter in a Dutch oven until wilted. Add the garlic, cumin, curry powder and Serrano stirring till fragrant, about 30 seconds.
2. Stir in the split peas and chicken stock. Bring to a boil. Reduce to simmer for 35-35 minutes so peas are cooked.
3. Blend to desired consistency with an immersion blender, adding water if needed.
4. Stir in spinach. Serve when the spinach is wilted. Garnish with lemon.
Cod with Dill Pesto
Dill and fish are a classic combination. I wanted halibut but by budget said cod. This pesto will work with any fish, salmon, tuna, mahi-mahi, you name it. I simply baked the cod an easy choice for any fish. 400 degrees for about 10 minutes for each inch of thickness. For the pesto I added a Serrano chili for a little kick and left out cheese as I am not usually fond of cheese and seafood.
Cod with Dill Pesto
1 cup dill
3/4 cup parsley
1 Serrano, seeded
1/2 cup pecans
1/2 cup olive oil
1 Tablespoon butter ( optional)
4 6-8 ounce pieces of cod (or fish of your choice)
Preheat oven to 400 degrees
1. With food processor running drop in shallot. Process until you no longer hear the bits rotating.
2. Add dill, parsley, Serrano and nuts. Process till fine.
3. With machine running drizzle in the oil. Add butter if using. Transfer to a small bowl.
4. Season fish with salt pepper and a shake of paprika.Bake fish for about 10 minutes per inch of thickness.
5. Spread some pesto on each plate and top with fish.
Cissie says,” My wine picks for the Cod with Dill Pesto are Chateau Lamothe Bordeaux Blanc , this is a delicious blend of primarily Sauvignon Blanc with a small amount of Semillon. I would also use a Pinot Grigio or a nice crisp Orvieto Classico.”
I was feeling fancy when I bought the tuna. I did not know what I was going to do with it but it would be fancy. I used what I had at home already to come up with this. It is very easy but looks like you really know your way around a kitchen!
2 cloves garlic peeled
1 Serrano chili
1roasted poblano chili
Handful of cilantro ( stems included)
1/2 teaspoon salt
1/4 cup olive oil
4 6 ounce tuna steaks
2-3 cups cooked polenta ( see note at bottom of recipe)
1. With food processor running drop garlic in. Process until you no longer hear the garlic. Scrape down sides of container.
2. Add the chilies and process until well minced.
3. Add the cilantro and salt. Process till well blended. Scrape down sides of container.
4. With processor running pour in the olive oil. Transfer to a small bowl. Can be done ahead of time.
1. Heat a sauté pan over high heat. Add 1 Tablespoon olive oil. Generously salt and pepper the tuna
2. Carefully place tuna in the pan. Cook about 1 1/2 minutes. Turn and cook 2 more minutes.
3. Remove to a cutting board and slice into 1/4 inch slices.
4. On plates portion polenta and pesto, then arrange tuna slices in a fan.
I am going to tell you to follow the directions on your box of polenta. I have been using de la Estancia organic polenta from Argentina. It is made of a variety of corn called flint corn and cooks in a minute. Next time I buy polenta I will probably go back to the regular. Use chicken or vegetable broth. I prefer no cheese with the tuna but be sure to salt well. To serve 4 you will want to make 2-3 cups.
I tried the Tuna Recipe last night and it was very yummy! I paired 3 wines with it and here are my results:
It was very good with a medium dry German Riesling, it also was good with a South African Sauvignon Blanc. I paired it with a French Rhone wine but it did not work with the spicy pepper pesto.
Red wines can be difficult to pair with spicy food, however, I would pair it with a German Dornfelder. It is mildly floral with a hint of sweetness and good acidity .
“For the tuna dish, I think that we would go with an Asian brew. Hitachino is from Japan and they make some amazing craft beers! Go with either their Real Ginger Brew for a lighter pairing or their XH, which is aged in sake casks, for a more savory pairing. Both would go quite well with the fresh flavors in this dish”