Wednesday, 14 February 2018
2 Cups dried split green peas
8 Cups water
1 tsp. salt
1/2 tsp. pepper
1 TBSP butter
1 small onion, finely diced
2 sliced bacon, diced
Rinse and drain peas. Melt butter in saucepan and add peas, water, salt and pepper. Bring to a boil and then reduce heat and simmer until peas are softened and soup has thickened. About 45 minutes. In a skillet fry the bacon and onion until onion is softened and bacon is cooked. Drain any fat and add the bacon and onion to soup.
Serve soup warm with a crouton and a dollop of sour cream in the centre and enjoy!
Tuesday, 30 January 2018
1 Cup Couscous
1 Cup Boiling Water
3 TBSP Virgin Olive Oil
Juice of 1/2 a big lemon
2-3 TBSPS White or Red Wine Vinegar
1 Cup canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil
1 Bunch green onions, sliced
1/2 Red, Orange or Yellow Pepper, diced
1-2 Stalks Celery, sliced
1/2 English Cucumber, diced
1 Cup seedless raisins (dried cranberries would also work)
1/2 Cup julienned Sun-Dried Tomatoes
1/4 tsp Dried Chilli Flakes
1/2 Cup chopped fresh parsley
Prepare the couscous as per package directions.
Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.
While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad. Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.
The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.