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.
Just out of the oven
Who doesn’t like breakfast for dinner? This is a simple meatless frittata. It has a nice warm flavor thanks to the chilies and cumin. I used queso blanco, Mexican melting cheese. It is available in most groceries now and has a mild, rich slightly salty flavor. Monterey Jack would be a fine substitute if you can’t find it.
Mushroom and Spinach Frittata
1 Tablespoon olive oil
8 ounces sliced mushrooms
1 4 ounce can diced mild chilies
1 teaspoon cumin
3 cups baby spinach
5 eggs whisked with a dash or 2 of hot sauce
1 cup queso blanco grated
Preheat oven to 350 degrees
1. Over medium heat cook the mushrooms in the olive oil until well browned.
2. Add chilies and cumin, stir for a minute to get fragrant.
3. Ad spinach and cover for a minute or so just to wilt.
4. stir in eggs and put in oven for 15 minutes.
5. Top with cheese and return to oven for 5 minutes till nice and melty.
6. Let rest about 5 minutes before slicing .
Beer and wine pairings
Hank says “For the fritatta, I would say a clean Pilsner would be the best choice. Go with something that isn’t intensely hoppy. I would recommend either Staropramen or Pilsner Urquell. Czech Pils tend to have peppery and spicy notes that would go well with the Frittata.”
Cissie says “The wines I would pair with the Frittata are a Dry French Rose’ and/or a French Champagne. True French Champagne delicious as it is , can be expensive. However you could substitute a Sparkling wine in the Champagne style from California , Spain, or Alsace. Any of these substitutes are reasonably priced. Another choice would be a Pinot Gris from Oregon or California. Enjoy!”
Frittata with fruit salad