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Archive for November 3rd, 2012

Hi everyone, a quick update. Our hydro was restored sometime in the middle of the second night but we had already booked into a hotel not far from home. There is something so depressing about darkness, pitch darkness — not being able to find things and tripping over things, plus we wanted a warm bed and a hot shower! (Even though the house is gas heated and we have an on demand hot water domestic and heating system, the pumps are electrically operated, so there was no heat nor hot water!) I guess we could have put the fireplace on and bundled up, but not being able to shower or even eat (didn’t want to open the fridge). My biggest fear was the chest freezer in the basement but fortunately we are in great shape, there were no signs of defrosting at all. The refrigerator freezer didn’t fare so well, nor did the fridge. I suspect that when the power went off, the compressor had a lot of residual heat in it that just dissipated up (as heat rises) into the freezer and the fridge. So we had to toss a lot of stuff. But I remind myself that we were lucky, much luckier than our poor brothers and sisters to the south and east. They’ve lost more than a few shrimp and scallops! Thanks for your kind word of encouragement, we’re all good now. Now back to regular programming.

Today was a rainy, windy and chilly day. In fact, it rained all day. So uninspiring but we needed dinner tonight and lunches for the next day, so back into the kitchen I went and prepared what turned out to be a real winner: Fall Split Pea Soup with Ham.

A hearty and flavourful soup for a chilly, rainy day

Fall Split Pea Soup with Ham

Serves 4-6

Ingredients:

  • 175 g finely chopped onion
  • 175 g cubed cooked ham
  • 50 g pancetta, cut into small slices
  • 20 g garlic, finely chopped
  • 1 tbsp cumin
  • 2 cups green and yellow split peas
  • 1/2 tsp smoked paprika
  • 5-8 cm (2-3″) cinnamon stick
  • 3 cups water
  • 4 cups low sodium chicken stock

Directions:

  1. In a pressure cooker cook the pancetta until crispy then add the onions and until translucent.
  2. Add the split peas and sautée for a minute.
  3. Add the garlic and cumin and sautée for about 30 more seconds (or until you can smell the aroma), add the ham, water and stock. Now add the paprika and cinnamon stick.
  4. Seal the cover and cook under pressure for 45 minutes or until the split peas have softened (I use a fairly low setting). You should check the water level twice during the process to make sure it hasn’t boiled down to nothing, stir. If the liquid is too reduced, add more.
  5. Serve with a dollop of low fat Greek yogurt and home made bread.

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