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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: herbs

Skillet Pork Chops on a Bed of Onions and Mushrooms

26 Saturday Jan 2019

Posted by The Gourmet Goddess in Gluten Free, Herbs, pork chops, Rice, Roasting, Skillet Dinner

≈ 1 Comment

Tags

broth, Garlic, herbs, Mushrooms, Onions, parmesan cheese, pork chops, white wine

Skillet Pork Chops on a Bed of Onions and MushroomsThe Latin Lover worked through lunch, so we’re dining early tonight.  The Goddess had needed a quick-fix.  So pork chops over rice, that’s enriched with white wine and stock, as well as sautéed onions and mushrooms.  Into the oven and about 30 minutes later…dinner!  Continue reading →

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Simple Breaded Pork Cutlets

30 Friday Nov 2018

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Pork

≈ 1 Comment

Tags

Cornmeal, cornstarch, herbs, oil, pork, rice flour, seasonings, Spices

Simple Breaded Pork CutletsPork cutlets are lean, they cook quickly and can be seasoned and flavored in a myriad of ways…all delicious!  They can be eaten as is, right out of the frying pan, or slipped in a good roll and served with some nice toppings…decisions, decisions! Continue reading →

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Four-In-One, Quick Thanksgiving Turkey (Or Spatchcocking is Your Friend!)

15 Thursday Nov 2018

Posted by The Gourmet Goddess in Dry Rubs/Spice Blends, Gluten Free, Thanksgiving, Turkey

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Tags

12 pound turkey, Cajun seasoning, Dijon mustard, fines herbes, garlic granules, herbs, maple syrup, olive oil, onion granules, tarragon

Four-In-One, Quick Thanksgiving TurkeySpatchcock?  Or not spatchcock?  That is the question.  It’s such fun to say “spatchcock”…go ahead, say it over and over.  Turns out, it’s a great way to save time cooking your turkey, too.  I have done this with a twenty pounder, but today, it’s a smaller twelve pounder.  Then, place your different types of seasoning on each quarter for four different flavors, because variety is truly the spice of life! Continue reading →

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Hard Cider-Braised Pork Shoulder with Herbs & 40 Cloves of Garlic

09 Friday Nov 2018

Posted by The Gourmet Goddess in Buffet Food, Gluten Free Option, Main Course, Make Ahead, Pork

≈ 1 Comment

Tags

dark soy sauce, Garlic, hard cider, herbs, onion, pork shoulder, white wine

Hard Cider-Braised Pork Shoulder with Herbs & 40 Cloves of GarlicWOW!  That’s a real mouthful, isn’t it (pun intended!)?  Probably my favorite way of preparing pork shoulder or chuck roasts is braising.  It’s the ever-present aroma wafting through the kitchen, as a harbinger of good things to come.  This versions combines a few of The Goddess’s favorite things—garlic, rosemary, and hard cider.   Continue reading →

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Pizza Breakfast Sandwich or Burrito

26 Friday Oct 2018

Posted by The Gourmet Goddess in Breakfast, Gluten Free Option, Pizza, Sandwiches

≈ 1 Comment

Tags

bell peppers, Bread, eggs, flour tortilla, herbs, Mushrooms, Scallions

Pizza Breakfast Sandwich
Pizza Breakfast Burrito

Pizza…mmmmm!  Is there anyone who doesn’t love, or at least like pizza?  And what’s better than leftover pizza for breakfast?  You know you love leftover pizza.  You can deny it, but The Goddess knows the truth! Continue reading →

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Chicken with Peppers and Onions, Portuguese-Style

15 Saturday Sep 2018

Posted by The Gourmet Goddess in Baby Potatoes, Breasts, Garlic, Gluten Free, Main Course, Onions, Peppers, Roasting, Spices

≈ 1 Comment

Tags

baby bell peppers, bay leaves, chicken pieces, Garlic, herbs, honey, lemon juice, olive oil, Onions, port, Potatoes, smoked paprika

Chicken with Peppers and Onions, Portuguese-StyleThis is the way you might find chicken prepared in a Portuguese kitchen.  I found it surprising how much oregano is used in their cooking.  I knew that cilantro and bay leaves were used frequently, but why not?  It makes for some tasty dishes.  Continue reading →

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Vegetarian Stuffed Patty-Pan Squash

31 Friday Aug 2018

Posted by The Gourmet Goddess in Gluten Free, Main Course, Mediterranean Flavors, Side Dishes, Squash, Summer, Vegetarian

≈ 2 Comments

Tags

carrot, Cauliflower, cheese, Garlic, herbs, marinara sauce, Mushrooms, Onions, patty-pan squash, sun-dried tomatoes, toasted walnuts

Vegetarian Stuffed Patty Pan SquashThis is a perfect and perfectly delicious vegetarian entrée.  Of course, you can stuff zucchini, but if you can get your hands on some patty pan squash, grab ’em up.  They’re just so much more fun.  These reheat well, so they can be prepared when you have time and then you can simply reheat for a nice mid-week meal.  Continue reading →

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Marinated Eggplant Fans

11 Saturday Aug 2018

Posted by The Gourmet Goddess in Buffet Food, Gluten Free, Make Ahead, Marinade, Vegetarian

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Tags

balsamic vinegar, Eggplant, Garlic, herbs, maple syrup, olive oil, salt, soy sauce

Marinated Eggplant Fans Fans are so summery, aren’t they?  And eggplant fans, well, what can I say? I can make an entire meal on eggplant alone.  They’re so meaty, it picks up flavors like the little sponges that it is…and are, well, just delicious.  It was a Marcus Samuelsson recipe that got me thinking about this.   Continue reading →

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Split Pea Soup with Carrots, Mushrooms and Parsnips

04 Friday May 2018

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Soup, Split peas, Vegetarian

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Tags

broth, Carrots, Celery, dry mushrooms, fried bacon, Garlic, green split peas, Ham, herbs, kielbasa, Leeks, Parsnips

Split Pea Soup with Carrots, Mushrooms and ParsnipsSnert!  Have you heard of it?  This was new to The Goddess.  It seems that Snert is a big deal dish for the Dutch; it’s their version of split pea soup.  But, it doesn’t matter, because it’s just too fun to say, isn’t it?  Well, it got me thinking.  How many cultures have a version of split pea soup?  It turns out, most do.  This is The Goddess’s version.  Most Americans make a version of spit pea soup that includes ham, carrots, and celery, with some versions adding potatoes.  It turns out many, many cultures have a version.  Many times, it’s very thick (Snert seems to be almost paste-like), because the peas are cooked until they are unidentifiable.  It is delicious and filling.  Most use ham or some type of sausage to add flavor.  The French Canadians use yellow split peas, instead of the green.  The French usually add thyme.  The Greek version (Aromatiki Soupa) sometimes uses dried fava beans or yellow split peas, sometimes adding cumin, oregano and/or lemon.  The Spanish version tends to add dry-cured chorizo and usually smoked paprika.  In Portugal, some versions add kale and sometimes choriço.  In Latin America the versions seem to add bell pepper and cumin and any number of different meats.  In India, they tend to add turmeric, curry powder, ginger and cilantro.  And the Lebanese version seems to include cumin, sumac, mint and quite a bit of parsley.  But, enough, already!!!  As you can see, there are almost as many versions as there are cooks.  Split pea soup seems to be a virtual melting-pot-soup, doesn’t it?

About the version—The Goddess was going to add ham hocks, but she decided against it.  You see, there are vegetarians among us these days and she realizes that this is not just something that’s going on in her family.  Sometimes, this can create issues and tensions, as the cook feels the need to prepare more than one meal.  This soup solves that problem; this works for both your vegetarian and omnivorous diners.  This recipe, as I made it, is actually vegan, if you use either water or vegetable broth—use the broth.  It’s just so much better.  So, instead of cooking the meat in the soup, I use it is as a garnish.  I must say, I think this may be the best pea soup I’ve ever made.  The flavors are sharp, not muddied by the meat.  The mushrooms add a very pleasant chewiness to the mixture, as well as flavor.  Full disclosure about the parsnips:  They were an afterthought.  I reached for the carrots and there were the parsnip just lounging around waiting to be used.  So why not?  It was one of those happy culinary accidents.  I will absolutely always add them from now on.  They add a hint of sweetness that is very pleasant, without being cloyingly sweet in any way.  But, the most important thing to prepare this soup successfully—do not over-cook the peas.  The soup should be vividly green, and over-cooking the peas tend to turn it grayish green.  This isn’t a smooth soup, and I don’t think it should be.  But, if you want smooth, then purèe it completely.  That’s up to you.

Split Pea Soup with Carrots, Mushrooms and Parsnips
Sauté the Leeks, Celery, Minced Garlic and Bay Leaves
Split Pea Soup with Carrots, Mushrooms and Parsnips
Green Split Peas Added to the Leeks and Celery Mixture

Split Pea Soup with Carrots, Mushrooms and Parsnips
Broth Added to the Leeks and Peas
Split Pea Soup with Carrots, Mushrooms and Parsnips
Adding the Spices to the Soup

Split Pea Soup with Carrots, Mushrooms and Parsnips
Adding the Diced Dried Mushrooms
Split Pea Soup with Carrots, Mushrooms and Parsnips
Adding Carrots and Parsnips

This goes together in a pot, just dumping things in, simmering until things are just done!  I cook the soup is two stages really.  The first stage is broth, dried peas, leeks (or onions), celery, bay leaves, broth and wine into the pot.  Simmer for about 20 minutes, then add the remaining ingredients and simmer until the peas are just cooked, but still have some texture.  Then, you can serve this as is or Split Pea Soup with Carrots, Mushrooms and Parsnipsgarnish it with some bacon bits, ham or kielbasa cubes, fresh herbs, etc.

Split Pea Soup with Carrots, Mushrooms and Parsnips

  • Servings: Makes about 7-8 cups
  • Difficulty: Easy Peasy
  • Print

  • 1 pound green split peas
  • 1 leek, thinly sliced (white part only—or 1 large onion)
  • 2 celery ribs, finely diced
  • 2 bay leaves
  • 6 cups vegetable or chicken broth or water (use the broth—it’s just better!)
  • 1/2 cup dry white wine
  • 2 large carrots, diced
  • 2 large parsnips, diced
  • 10 dry mushrooms, stem removed and broken or chopped into pieces
  • 2 teaspoons grated fresh garlic
  • 1 teaspoon garlic granules
  • 1 teaspoon turmeric
  • 1 teaspoon summer savory
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper (I use additional on each bowl)
  • 2-4 cups vegetable or chicken broth or water, as needed
  • Garnishes:
  • Diced ham (optional)
  • Crumbled bacon (optional)
  • Sautéed diced kielbasa (optional)
  • Crumbled bleu or parmesan cheese (optional)
  • Poached eggs (optional)

Place the dried peas, leeks (or onions), celery, bay leaves, broth and wine, in a large pot.  Bring to the boil; lower the heat and simmer until the peas are almost tender, but still not completely cooked; about 20-30 minutes.  Foam may develop as the mixture simmers; skim, as needed.

Add the remaining ingredients, including 2 cups of the additional broth; save the remainder to correct to the desired consistency.  Continue to simmer until the vegetables are tender and the peas are cooked completely through, but still retain some of their shape, about an additional 30 minutes.  Taste and correct the seasoning.  Ladle into bowls and serve, as is.  Or garnish with diced ham or kielbasa, crumbled bacon, or bleu cheese.  However you choose to serve, good bread is always a welcome accompaniment.

Split Pea Soup with Carrots, Mushroom and Parsnips Recipe©Marcia Lahens 2018.  All rights reserved.

I like the Bleu cheese, too.  And though I haven’t tried it yet, I think a poached egg, plopped in the bowl, would be delicious.  And good bread…always good bread with soup!

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Cuban-Style Black Beans à la Pressure Cooker – Part 2

17 Saturday Mar 2018

Posted by The Gourmet Goddess in Black beans, Garlic, Gluten Free, Herbs, Latin Food, Make Ahead, Onions, Peppers, Pressure Cooker, Smoked Neck, Spices, Vegetarian Option

≈ Leave a comment

Tags

bell peppers, Black beans, chorizo, Garlic, herbs, Onions, smoked pork neck bones, Spices

Cuban-Style Black Beans à la Pressure Cooker, UnsoakedFirst of all, you’re going to need to read through the recipe for Cuban-Style Black Beans à la Pressure Cooker, because I’m not going to give you a recipe, because it’s the same.  This is about technique and cooking times, using the pressure cooker feature on my multi-cooker…it’s a wonder, I tell ya’…. Continue reading →

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