Some of these ZOOPS look good:
http://www.myrecipes.com/quick-and-e...brunswick-stew

On 10/23/2016 8:21 AM, Brooklyn1 wrote:
> Some of these ZOOPS look good:
> http://www.myrecipes.com/quick-and-e...brunswick-stew
>
Yes, some of these look good. I'm going to try some of them and will
use some to stock my freezer for winter. I like to do that even though
I live in East Texas, and we don't get much cold weather. it's still
comfort food in the winter.

MaryL

On 2016-10-23, MaryL > wrote:

> Yes, some of these look good.

The split pea soup has a painful lack of bacon. How good can they be?

nb

On 2016-10-23 12:17 PM, notbob wrote:
> On 2016-10-23, MaryL > wrote:
>
>> Yes, some of these look good.
>
> The split pea soup has a painful lack of bacon. How good can they be?
>
Indeed. I use a smoked ham hock when I make it. Speaking of which... I
have a ham hock to use and it is soup season here. I should make some
this week.

On 10/23/2016 12:17 PM, notbob wrote:
> On 2016-10-23, MaryL > wrote:
>
>> Yes, some of these look good.
>
> The split pea soup has a painful lack of bacon. How good can they be?
>
> nb
>
>
So add more bacon!

Jill

jmcquown wrote:
>
> On 10/23/2016 12:17 PM, notbob wrote:
> > On 2016-10-23, MaryL > wrote:
> >
> >> Yes, some of these look good.
> >
> > The split pea soup has a painful lack of bacon. How good can they be?
> >
> > nb
> >
> >
> So add more bacon!

I've posted a split pea soup recipe that uses no meat. It's vegetarian
but I think it's actually vegan. It's amazing tasting. YOU were supposed
to try it about 2 years ago, Jill. Remember that cook-off that you
ditched out on? I tried your butternut squash soup.

Seems that no one will trust a split pea soup without any pig product.
Big mistake. You would never miss the meat in this recipe and I love
meat and meat flavor. If I say that, it's got to be true.

On 10/25/2016 11:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 10/23/2016 12:17 PM, notbob wrote:
>>> On 2016-10-23, MaryL > wrote:
>>>
>>>> Yes, some of these look good.
>>>
>>> The split pea soup has a painful lack of bacon. How good can they be?
>>>
>>> nb
>>>
>>>
>> So add more bacon!
>
> I've posted a split pea soup recipe that uses no meat. It's vegetarian
> but I think it's actually vegan. It's amazing tasting. YOU were supposed
> to try it about 2 years ago, Jill. Remember that cook-off that you
> ditched out on? I tried your butternut squash soup.
>
> Seems that no one will trust a split pea soup without any pig product.
> Big mistake. You would never miss the meat in this recipe and I love
> meat and meat flavor. If I say that, it's got to be true.
>
Okay, okay, Gary. I'll try it if you send me the recipe again! I have a
bag of green split peas in the pantry. I generally add meat to any bean
or legume soup. I have NEVER made split pea soup. Meat or not, split
pea soup just doesn't look appetizing.

Send/post the recipe again and I promise I'll try it.

Jill

Gary > wrote:
> jmcquown wrote:
>>
>> On 10/23/2016 12:17 PM, notbob wrote:
>>> On 2016-10-23, MaryL > wrote:
>>>
>>>> Yes, some of these look good.
>>>
>>> The split pea soup has a painful lack of bacon. How good can they be?
>>>
>>> nb
>>>
>>>
>> So add more bacon!
>
> I've posted a split pea soup recipe that uses no meat. It's vegetarian
> but I think it's actually vegan. It's amazing tasting. YOU were supposed
> to try it about 2 years ago, Jill. Remember that cook-off that you
> ditched out on? I tried your butternut squash soup.
>
> Seems that no one will trust a split pea soup without any pig product.
> Big mistake. You would never miss the meat in this recipe and I love
> meat and meat flavor. If I say that, it's got to be true.
>

If you post the recipe or the link to it again, I promise to try it and
report back. Split pea is one of my favorite soups, and unfortunately, not
one I'm very good at. Even using my mother's recipe, mine is always a
bland flop. It's a shame, because my mother's soups are out of this world
good.

--
jinx the minx

On 2016-10-25, jinx the minx > wrote:

> If you post the recipe or the link to it again, I promise to try it and
> report back. Split pea is one of my favorite soups, and unfortunately, not
> one I'm very good at. Even using my mother's recipe, mine is always a
> bland flop. It's a shame, because my mother's soups are out of this world
> good.

Bacon!

My late sister-in-law hated split pea soup. I dared her to try mine.
She loved it. The only diff between her recipe and mine? Bacon!

nb

On Tue, 25 Oct 2016 10:39:05 -0400, jmcquown >
wrote:

> On 10/23/2016 12:17 PM, notbob wrote:
> > On 2016-10-23, MaryL > wrote:
> >
> >> Yes, some of these look good.
> >
> > The split pea soup has a painful lack of bacon. How good can they be?
> >
> > nb
> >
> >
> So add more bacon!
>

I like it without any bacon.

Guess what I saw at the grocery store that made me think of you?
https://drive.google.com/file/d/0B7T...ew?usp=sharing



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

notbob > wrote:
> On 2016-10-25, jinx the minx > wrote:
>
>> If you post the recipe or the link to it again, I promise to try it and
>> report back. Split pea is one of my favorite soups, and unfortunately, not
>> one I'm very good at. Even using my mother's recipe, mine is always a
>> bland flop. It's a shame, because my mother's soups are out of this world
>> good.
>
> Bacon!
>
> My late sister-in-law hated split pea soup. I dared her to try mine.
> She loved it. The only diff between her recipe and mine? Bacon!
>
> nb
>

Bacon is not my issue!! :-D

--
jinx the minx

On 10/25/2016 12:57 PM, notbob wrote:
> On 2016-10-25, jinx the minx > wrote:
>
>> If you post the recipe or the link to it again, I promise to try it and
>> report back. Split pea is one of my favorite soups, and unfortunately, not
>> one I'm very good at. Even using my mother's recipe, mine is always a
>> bland flop. It's a shame, because my mother's soups are out of this world
>> good.
>
> Bacon!
>
> My late sister-in-law hated split pea soup. I dared her to try mine.
> She loved it. The only diff between her recipe and mine? Bacon!
>
> nb
>
Gary swears his "non bacon" split pea soup recipe is great. I did agree
to try it a couple of years ago. But I've never been a fan of split
soup so I did skip out on that challenge. It really didn't have
anything to do with the lack of meat. The only images I could find of
split pea soup (with or without meat) looked like vomit.

Jill

On 10/25/2016 1:12 PM, sf wrote:
> On Tue, 25 Oct 2016 10:39:05 -0400, jmcquown >
> wrote:
>
>> On 10/23/2016 12:17 PM, notbob wrote:
>>> On 2016-10-23, MaryL > wrote:
>>>
>>>> Yes, some of these look good.
>>>
>>> The split pea soup has a painful lack of bacon. How good can they be?
>>>
>>> nb
>>>
>>>
>> So add more bacon!
>>
>
> I like it without any bacon.
>
> Guess what I saw at the grocery store that made me think of you?
> https://drive.google.com/file/d/0B7T...ew?usp=sharing
>
>
Thank you, sf! I did find pearled barley. They had it tucked on a low
shelf under the many and various types of quinoa, oats, groats and all
the other latest fad grains.

It's about this time of year for me to make some beef stew. Pearled
barley is a very nice thickener to beef stew. Also nice when added to a
spicy bean soup. Crock pot style. And I love baked pearled barley
pilaf as a side dish. It's so easy to season many different ways. I
like the texture much better than rice.

Jill

On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
wrote:

> And I love baked pearled barley pilaf as a side dish.

That sounds interesting! Must find a recipe to look at.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-10-25 12:25 PM, jinx the minx wrote:
> Gary > wrote:
>> jmcquown wrote:
>>>
>>> On 10/23/2016 12:17 PM, notbob wrote:
>>>> On 2016-10-23, MaryL > wrote:
>>>>
>>>>> Yes, some of these look good.
>>>>
>>>> The split pea soup has a painful lack of bacon. How good can they be?
>>>>
>>>> nb
>>>>
>>>>
>>> So add more bacon!
>>
>> I've posted a split pea soup recipe that uses no meat. It's vegetarian
>> but I think it's actually vegan. It's amazing tasting. YOU were supposed
>> to try it about 2 years ago, Jill. Remember that cook-off that you
>> ditched out on? I tried your butternut squash soup.
>>
>> Seems that no one will trust a split pea soup without any pig product.
>> Big mistake. You would never miss the meat in this recipe and I love
>> meat and meat flavor. If I say that, it's got to be true.
>>
>
> If you post the recipe or the link to it again, I promise to try it and
> report back. Split pea is one of my favorite soups, and unfortunately, not
> one I'm very good at. Even using my mother's recipe, mine is always a
> bland flop. It's a shame, because my mother's soups are out of this world
> good.
>



I just made some split pea soup yesterday. I chop a couple onions, a
good sized carrot, a stalk of celery and a clove of garlic. Add some
salt and fresh cracked pepper and sautee in oil until soft. Throw in
some split peas, one or two bay leaves, a smoked ham hock and cover with
water. Bring it too a boil then simmer it in a covered pot stirring
occasionally for about 4 hours. Remove the hock. Peel of the skin and
strip the meat from the bones. Discard the skin, bones and bits of
gristle. Chop the meat up and toss it back into the soup. Simmer with
the top off until the peas are mushy.

On 2016-10-25 12:57 PM, notbob wrote:

> My late sister-in-law hated split pea soup. I dared her to try mine.
> She loved it. The only diff between her recipe and mine? Bacon!
>

I just made some split pea soup and if my brother drops by I will give
him some to take home for himself. His wife won't touch it, not even
home made. When she was a kid they had a nanny who used to make pea soup
sandwiches for them to take to school. I can understand how she
developed an aversion to it.

Dave Smith > wrote:
> On 2016-10-25 12:25 PM, jinx the minx wrote:
>> Gary > wrote:
>>> jmcquown wrote:
>>>>
>>>> On 10/23/2016 12:17 PM, notbob wrote:
>>>>> On 2016-10-23, MaryL > wrote:
>>>>>
>>>>>> Yes, some of these look good.
>>>>>
>>>>> The split pea soup has a painful lack of bacon. How good can they be?
>>>>>
>>>>> nb
>>>>>
>>>>>
>>>> So add more bacon!
>>>
>>> I've posted a split pea soup recipe that uses no meat. It's vegetarian
>>> but I think it's actually vegan. It's amazing tasting. YOU were supposed
>>> to try it about 2 years ago, Jill. Remember that cook-off that you
>>> ditched out on? I tried your butternut squash soup.
>>>
>>> Seems that no one will trust a split pea soup without any pig product.
>>> Big mistake. You would never miss the meat in this recipe and I love
>>> meat and meat flavor. If I say that, it's got to be true.
>>>
>>
>> If you post the recipe or the link to it again, I promise to try it and
>> report back. Split pea is one of my favorite soups, and unfortunately, not
>> one I'm very good at. Even using my mother's recipe, mine is always a
>> bland flop. It's a shame, because my mother's soups are out of this world
>> good.
>>
>
>
>
> I just made some split pea soup yesterday. I chop a couple onions, a
> good sized carrot, a stalk of celery and a clove of garlic. Add some
> salt and fresh cracked pepper and sautee in oil until soft. Throw in
> some split peas, one or two bay leaves, a smoked ham hock and cover with
> water. Bring it too a boil then simmer it in a covered pot stirring
> occasionally for about 4 hours. Remove the hock. Peel of the skin and
> strip the meat from the bones. Discard the skin, bones and bits of
> gristle. Chop the meat up and toss it back into the soup. Simmer with
> the top off until the peas are mushy.
>
>

That's pretty much the way I make it too, but I definitely have not
simmered it that long (generally just a couple hours but I haven't tried
again in the past few years). I've tried pork hock and bacon, bay leaf and
no bay leaf, different herbs. But no garlic!! That and a longer simmer
time may be the aha moment I've been searching for. Thanks!

--
jinx the minx

On 2016-10-25, Dave Smith > wrote:


> When she was a kid they had a nanny who used to make pea soup
> sandwiches for them to take to school. I can understand how she
> developed an aversion to it.

Ummmm..... I know about soup and sandwiches. A classic pairing.

WTF is a split pea sammy!?

nb

On 10/25/2016 3:05 PM, sf wrote:
> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
> wrote:
>
>> And I love baked pearled barley pilaf as a side dish.
>
> That sounds interesting! Must find a recipe to look at.
>
>
Basic Barley Pilaf

1-2 Tbs. melted butter
Finely minced onion, celery, garlic
1/3 cup pearled barley
1-1/4 cup hot chicken stock
salt & pepper

Sautee the veggies in butter then combine the ingredients in a 1.5qt.
covered casserole dish. Stir in the hot stock. Cover and bake at 325F
for 1 hour until liquid is absorbed and barley is tender.

This serves 2; may be doubled.

Jill

On 10/25/2016 4:59 PM, jmcquown wrote:
> On 10/25/2016 3:05 PM, sf wrote:
>> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
>> wrote:
>>
>>> And I love baked pearled barley pilaf as a side dish.
>>
>> That sounds interesting! Must find a recipe to look at.
>>
>>
> Basic Barley Pilaf
>
> 1-2 Tbs. melted butter
> Finely minced onion, celery, garlic
> 1/3 cup pearled barley
> 1-1/4 cup hot chicken stock
> salt & pepper
>
> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
> for 1 hour until liquid is absorbed and barley is tender.
>
> This serves 2; may be doubled.
>
> Jill

Note: you may add any veggies you want to this. Mushrooms, peppers, any
sort of herb that might sound good to your end result. I generally make
it fairly plain and only add chopped parsley.

Jill

Gary wrote:
>jmcquown wrote:
>>notbob wrote:
>> >MaryL wrote:
>> >
>> >> Yes, some of these look good.
>> >
>> > The split pea soup has a painful lack of bacon. How good can they be?
>> >
>> > nb
>> >
>> So add more bacon!
>
>I've posted a split pea soup recipe that uses no meat. It's vegetarian
>but I think it's actually vegan. It's amazing tasting. YOU were supposed
>to try it about 2 years ago, Jill. Remember that cook-off that you
>ditched out on? I tried your butternut squash soup.
>
>Seems that no one will trust a split pea soup without any pig product.
>Big mistake. You would never miss the meat in this recipe and I love
>meat and meat flavor. If I say that, it's got to be true.

I make huge potfuls of pea soup every year at about this time ( 16
qts), but I use NO bacon... I much rather smoked ham hocks, they are
smoked by a local farmer and sold at the local supermarkets... far
better than bacon. Also I use whole dried peas, makes a far tastier
soup than split peas... I use green peas and another pot with yellow
peas. I think bacon way over powers the pea flavor and commercially
prepared bacon adds an off putting chemical flavor. I think the taste
and odor of commercially prepared bacon is by far the most obnoxious
of any food... how anyone can stomach that fercocktah stench/flavor is
beyond me, only explanation is they are seriously afflicted with
chronic TIAD. Smoked ham hocks are excellent for bean soups too. I
don't consider bacon an edible commodity. Probably the best use for
bacon is to stock a wild bird's suet feeder... crows will eat bacon
like it's road kill although I strongly suspect they much prefer fresh
road kill. When I don't have smoked ham hocks I'll use a decent brand
of hot dogs for their smoked flaver, very good for soups. During
extra cold winters I toss out cheapo tube steak as sustanence for the
crows and other critters... I like those big black *******s because
they're very smart so I always feed them... I also buy large sacks of
Kit N' Kaboodle cat food for whatever critters need to eat, hungry
deer will eat it too, I've had deer on my deck eating cat food. When
it's way down in the minuses and there's more than 8' feet of white
stuff it's very difficult for critters to find food. I often go out
with my tractor and plow a path to my barn for the feral cats and also
several swarths down to the sod so the critters can find food.
This afternoon I attached the front loader, tomorrow I will attach the
snow plow, but first I will attempt to dig up two rocks with the
bucket that bother my mowing. I predict an exceptionally cold winter
for the north east, tomorrow I will drain my garden hoses and shut
down the well.

In article >, notbob says...
>
> On 2016-10-25, Dave Smith > wrote:
>
>
> > When she was a kid they had a nanny who used to make pea soup
> > sandwiches for them to take to school. I can understand how she
> > developed an aversion to it.
>
> Ummmm..... I know about soup and sandwiches. A classic pairing.
>
> WTF is a split pea sammy!?

Isn't that colloquial for a black man eating split pea soup?

In article >,
says...
>
> On 2016-10-25, Dave Smith > wrote:
>
>
> > When she was a kid they had a nanny who used to make pea soup
> > sandwiches for them to take to school. I can understand how she
> > developed an aversion to it.
>
> Ummmm..... I know about soup and sandwiches. A classic pairing.
>
> WTF is a split pea sammy!?

When I make split pea soup with a ham hock, there's a fair amount of
gelatin in it from the bone. When the left over soup goes cold the
gelatin will set and that soup is pretty solid. I'd never thought of
using it as sandwich spread but you certainly could :-)

When you reheat it, it turns back to soup.

Janet UK

In article >, says...
>
> On 10/25/2016 3:05 PM, sf wrote:
> > On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
> > wrote:
> >
> >> And I love baked pearled barley pilaf as a side dish.
> >
> > That sounds interesting! Must find a recipe to look at.
> >
> >
> Basic Barley Pilaf
>
> 1-2 Tbs. melted butter
> Finely minced onion, celery, garlic
> 1/3 cup pearled barley
> 1-1/4 cup hot chicken stock
> salt & pepper
>
> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
> for 1 hour until liquid is absorbed and barley is tender.
>
> This serves 2; may be doubled.

Thanks, must try it. I love barley in soups and stews.

Janet UK

On Wed, 26 Oct 2016 15:41:27 +1100, Bruce >
wrote:

>In article >, notbob says...
>>
>> On 2016-10-25, Dave Smith > wrote:
>>
>>
>> > When she was a kid they had a nanny who used to make pea soup
>> > sandwiches for them to take to school. I can understand how she
>> > developed an aversion to it.
>>
>> Ummmm..... I know about soup and sandwiches. A classic pairing.
>>
>> WTF is a split pea sammy!?
>
>Isn't that colloquial for a black man eating split pea soup?

Actually when times were tough during WWII and years after people ate
cold Campbells pea soup straight from the can spread on white bread,
cold canned Heinz bean sandwiches too. Thing is back then Campbells
soups and Heinz beans cost less then 10¢, often three cans for 25¢.
For the longest time Campbells tomato soup was a nickle. Homeless
people would hang out at Horn & Hardart and eat the food left on
plates, washed down with cups of free hot water with ketchup mixed in.
A 1st class postage stamp cost 3¢.
These beans were very popular:
http://ontarioorchards.com/product/g...ans-16-oz-can/

On 10/26/2016 7:26 AM, Janet wrote:
> In article >, says...
>>
>> On 10/25/2016 3:05 PM, sf wrote:
>>> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
>>> wrote:
>>>
>>>> And I love baked pearled barley pilaf as a side dish.
>>>
>>> That sounds interesting! Must find a recipe to look at.
>>>
>>>
>> Basic Barley Pilaf
>>
>> 1-2 Tbs. melted butter
>> Finely minced onion, celery, garlic
>> 1/3 cup pearled barley
>> 1-1/4 cup hot chicken stock
>> salt & pepper
>>
>> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
>> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
>> for 1 hour until liquid is absorbed and barley is tender.
>>
>> This serves 2; may be doubled.
>
> Thanks, must try it. I love barley in soups and stews.
>
> Janet UK
>
I do, too! It took me forever to find pearled barley in the "new"
grocery store. They had it hidden on a low shelf. It's great in soups
and stews. Makes a nice side dish, too, hence, the pilaf. I wish I
could remember where I found that recipe.

Jill

Pea soup sandwiches? Mind boggles. I bet they were "mushy pea"
sandwiches. Still, not the way to eat peas.

I dislike peas immensely. When I was a child, I would sort them off my
plate, one at a time, and hide them under the edge of the plate. That only
worked once...guess what happened when my mom cleared the table. LOL.
Even now, if I buy a frozen Stouffers entree with peas, I pick them out and
don't eat them.

However, I love split pea soup...if it has a smooth texture. If I buy a can of
commercially prepared stuff, or a container from a deli, I take my stick
blender to it so I don't have any "pea lumps."

N.

On 2016-10-25 4:35 PM, notbob wrote:
> On 2016-10-25, Dave Smith > wrote:
>
>
>> When she was a kid they had a nanny who used to make pea soup
>> sandwiches for them to take to school. I can understand how she
>> developed an aversion to it.
>
> Ummmm..... I know about soup and sandwiches. A classic pairing.
>
> WTF is a split pea sammy!?
>

The nanny made sandwiches with canned split pea soup. She smeared the
cold soup on bread. I love split pea soup, but I just can't imagine it
as a sandwich spread. It does sound really disgusting to me.

On 2016-10-26, Janet > wrote:

> When I make split pea soup with a ham hock, there's a fair amount of
> gelatin in it from the bone. When the left over soup goes cold the
> gelatin will set and that soup is pretty solid. I'd never thought of
> using it as sandwich spread but you certainly could :-)

Weirdly enough, that makes sense. 8|

nb

On 2016-10-26 7:24 AM, Janet wrote:

> When I make split pea soup with a ham hock, there's a fair amount of
> gelatin in it from the bone. When the left over soup goes cold the
> gelatin will set and that soup is pretty solid. I'd never thought of
> using it as sandwich spread but you certainly could :-)

If you opened both ends of the can it could be pushed out in a tube and
sliced. IMO it would still be a horrible sandwich filling.



> When you reheat it, it turns back to soup.

It is one of the soups that I make frequently. I love that stuff. I
never did care much for Campbells canned soups, but I always like
Habitant French Canadian Pea Soup. After learning how to make it I
stopped buying it.

On 2016-10-26 7:26 AM, Janet wrote:
> In article >, says...
>>
>> On 10/25/2016 3:05 PM, sf wrote:
>>> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
>>> wrote:
>>>
>>>> And I love baked pearled barley pilaf as a side dish.
>>>
>>> That sounds interesting! Must find a recipe to look at.
>>>
>>>
>> Basic Barley Pilaf
>>
>> 1-2 Tbs. melted butter
>> Finely minced onion, celery, garlic
>> 1/3 cup pearled barley
>> 1-1/4 cup hot chicken stock
>> salt & pepper
>>
>> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
>> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
>> for 1 hour until liquid is absorbed and barley is tender.
>>
>> This serves 2; may be doubled.
>
> Thanks, must try it. I love barley in soups and stews.


My wife used to make a barley pilaf using mushrooms and beef broth. It
was delicious.

On Wed, 26 Oct 2016 08:25:07 -0400, jmcquown >
wrote:

>On 10/26/2016 7:26 AM, Janet wrote:
>> In article >, says...
>>>
>>> On 10/25/2016 3:05 PM, sf wrote:
>>>> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> And I love baked pearled barley pilaf as a side dish.
>>>>
>>>> That sounds interesting! Must find a recipe to look at.
>>>>
>>>>
>>> Basic Barley Pilaf
>>>
>>> 1-2 Tbs. melted butter
>>> Finely minced onion, celery, garlic
>>> 1/3 cup pearled barley
>>> 1-1/4 cup hot chicken stock
>>> salt & pepper
>>>
>>> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
>>> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
>>> for 1 hour until liquid is absorbed and barley is tender.
>>>
>>> This serves 2; may be doubled.
>>
>> Thanks, must try it. I love barley in soups and stews.
>>
>> Janet UK
>>
>I do, too! It took me forever to find pearled barley in the "new"
>grocery store. They had it hidden on a low shelf. It's great in soups
>and stews. Makes a nice side dish, too, hence, the pilaf. I wish I
>could remember where I found that recipe.

I occasionally make barley and beet risotto.

http://www.katherinemartinelli.com/b...ley-risotto-2/

My husband grows beets in the garden, and that's one way to use them
up.

Doris

Nancy2 wrote:
>
>Pea soup sandwiches? Mind boggles. I bet they were "mushy pea"
>sandwiches. Still, not the way to eat peas.
>
>I dislike peas immensely. When I was a child, I would sort them off my
>plate, one at a time, and hide them under the edge of the plate. That only
>worked once...guess what happened when my mom cleared the table. LOL.
>Even now, if I buy a frozen Stouffers entree with peas, I pick them out and
>don't eat them.
>
>However, I love split pea soup...if it has a smooth texture. If I buy a can of
>commercially prepared stuff, or a container from a deli, I take my stick
>blender to it so I don't have any "pea lumps."

With so infantile a taste in food why don't you simply buy jars of
Beechnut or Gerbers? Perfect for you:
https://en.wikipedia.org/wiki/Gerber...ained_Peas.jpg

My pea soup contains diced potato, carrot, and onion so there are
always bits of veggies anyway... besides I don't care for pureed
soups, I prefer soup with bits and pieces... there are chunks and bits
of meat from the ham bone too. One of my yellow pea soups made with
whole dried peas... hitting it with a stick blender would be a felony:
http://i64.tinypic.com/2zof2u1.jpg

On 2016-10-26 8:25 AM, jmcquown wrote:

> I do, too! It took me forever to find pearled barley in the "new"
> grocery store. They had it hidden on a low shelf. It's great in soups
> and stews. Makes a nice side dish, too, hence, the pilaf. I wish I
> could remember where I found that recipe.
>

I always have a hard time figuring out how much to put into soup. It
tends to fluff up so much that any amount tends to turn into too much. I
don't want to skimp on it because I really like barley. It is great in a
beef or lamb stock.

On 2016-10-26 8:49 AM, Nancy2 wrote:
> Pea soup sandwiches? Mind boggles. I bet they were "mushy pea"
> sandwiches. Still, not the way to eat peas.
>
> I dislike peas immensely. When I was a child, I would sort them off my
> plate, one at a time, and hide them under the edge of the plate. That only
> worked once...guess what happened when my mom cleared the table. LOL.
> Even now, if I buy a frozen Stouffers entree with peas, I pick them out and
> don't eat them.

You and my younger brother. There are a few vegetables that I can
understand people not liking, but I have trouble seeing what there is to
dislike about peas, especially peas fresh from the garden. To each
their own I guess.


>
> However, I love split pea soup...if it has a smooth texture. If I buy a can of
> commercially prepared stuff, or a container from a deli, I take my stick
> blender to it so I don't have any "pea lumps."

When you simmer split pea soup long enough they turn to mush on their
own and there is no need to process them.

"Brooklyn1" wrote in message
...

Nancy2 wrote:
>
>Pea soup sandwiches? Mind boggles. I bet they were "mushy pea"
>sandwiches. Still, not the way to eat peas.
>
>I dislike peas immensely. When I was a child, I would sort them off my
>plate, one at a time, and hide them under the edge of the plate. That only
>worked once...guess what happened when my mom cleared the table. LOL.
>Even now, if I buy a frozen Stouffers entree with peas, I pick them out and
>don't eat them.
>
>However, I love split pea soup...if it has a smooth texture. If I buy a
>can of
>commercially prepared stuff, or a container from a deli, I take my stick
>blender to it so I don't have any "pea lumps."

With so infantile a taste in food why don't you simply buy jars of
Beechnut or Gerbers? Perfect for you:
https://en.wikipedia.org/wiki/Gerber...ained_Peas.jpg

My pea soup contains diced potato, carrot, and onion so there are
always bits of veggies anyway... besides I don't care for pureed
soups, I prefer soup with bits and pieces... there are chunks and bits
of meat from the ham bone too. One of my yellow pea soups made with
whole dried peas... hitting it with a stick blender would be a felony:
http://i64.tinypic.com/2zof2u1.jpg

===================

Yummie

--
http://www.helpforheroes.org.uk

On Wed, 26 Oct 2016 10:15:48 -0400, Dave Smith
> wrote:

>On 2016-10-26 7:24 AM, Janet wrote:
>
>> When I make split pea soup with a ham hock, there's a fair amount of
>> gelatin in it from the bone. When the left over soup goes cold the
>> gelatin will set and that soup is pretty solid. I'd never thought of
>> using it as sandwich spread but you certainly could :-)
>
>If you opened both ends of the can it could be pushed out in a tube and
>sliced. IMO it would still be a horrible sandwich filling.

Excellent on a buttered onion roll.

On Wed, 26 Oct 2016 10:25:46 -0400, Dave Smith
> wrote:

>On 2016-10-26 8:25 AM, jmcquown wrote:
>
>> I do, too! It took me forever to find pearled barley in the "new"
>> grocery store. They had it hidden on a low shelf. It's great in soups
>> and stews. Makes a nice side dish, too, hence, the pilaf. I wish I
>> could remember where I found that recipe.
>>
>
>I always have a hard time figuring out how much to put into soup. It
>tends to fluff up so much that any amount tends to turn into too much. I
>don't want to skimp on it because I really like barley. It is great in a
>beef or lamb stock.

Cook barley in plain water first, then add to soup how much you
like... I do that with rice and pasta before adding it to soup... I
don't wan't it to suck up all the broth... and barley, rice, and pasta
retains its own distinct flavor that way. When I make homemade
chicken noodle soup I cook the egg noodles separately in plain salted
water, serve by placing some into each individual soup bowl and then
ladle in the hot chicken soup. If you cook the noodles in the soup
you end up with very little broth a nd no egg noodle flavor. Extra
cooked egg noodles can keep in the fridge until the soup is reheated
the next day... noodles can be placed in a strainer and dipped briefly
into a pot of boiling water just to heat through (ten seconds).

jinx the minx wrote:
>
> Gary wrote:
> > Seems that no one will trust a split pea soup without any pig product.
> > Big mistake.
>
> If you post the recipe or the link to it again, I promise to try it and
> report back. Split pea is one of my favorite soups, and unfortunately, not
> one I'm very good at.


Here ya go. Do try it just as written...don't improvise the first time.
It really doesn't need any fixing. I was a bit skeptical the first time
but...YUM! Since then, I still follow the recipe exactly. If you do try
it, do report back with your opinion. I'm interested in hearing it.

As with many soups, eat right away but it's often better the second day.
-------------------------------------------------------------------------

Split Pea Soup with Sweet Potato (or Butternut Squash)
================================================== ===================
1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
**note - you don't have to pre-soak the peas**
----------------------------------------------
Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into 1/2" cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
================================================== ===================
You can eat this right away or let it sit awhile (or overnight) and
it will thicken more. (I never wait!!!)
This recipe makes about a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.
Here's the nutritional info for the total batch using sweet potato's.
Slightly less calories if you use the butternut squash instead.

Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole batch, not individual servings)

One last note: I prefer and use sweet potatoes in this. Easier to
work with and taste better too, imo.

Recipe comes from the "Fresh Market Cookbook."
Give it a try.....save a pig! :-D

jmcquown wrote:
>
> Gary swears his "non bacon" split pea soup recipe is great. I did agree
> to try it a couple of years ago. But I've never been a fan of split
> soup so I did skip out on that challenge. It really didn't have
> anything to do with the lack of meat. The only images I could find of
> split pea soup (with or without meat) looked like vomit.

(ant in another post she said):

Okay, okay, Gary. I'll try it if you send me the recipe again! I have a
bag of green split peas in the pantry. I generally add meat to any bean
or legume soup. I have NEVER made split pea soup. Meat or not, split
pea soup just doesn't look appetizing.

Send/post the recipe again and I promise I'll try it.
-------------------------------------------------------

Nah. I already sent it to you once and you didn't try it or
even save the recipe. No worries.

I'm surprised though that you based your opinion
on split pea pictures and not the ingredient list.
That sounds odd to me for a seasoned cook to say.

No need for you to waste your time making soup
that looks like vomit. LOL!

BTW - I'm not offended if you don't try it.
It's not my recipe and I don't care if you try it or not.
I was just passing on a pretty darn good recipe.
Each to their own, right Cheri? :-D