Archive for September, 2011

September 28, 2011

Vegetarian Split Pea Soup

It’s crisp out there today Portlanders! I’m not sure what it’s like for the rest of the world, but here it’s starting to feel a bit like fall. I stomped around the street in my Hunter wellies yesterday. Yup it’s that time of year. Soup is definitely on my mind, and my list to make for you throughout the fall and winter.

This split pea soup is so simple to make. I love it because you can manipulate it into anything you like. I use a simple mirepoix, some garlic, salt, pepper, a dusting of dried chiles, mixed with a pound of organic split peas. You saute the mirepoix, add it to the some simple broth, mix in the split peas and in a little over an hour you have yourself some comforting soup.

This is exactly the kind of meal I like for week night meals. It saves well for the week to come, and packs nicely for hardy lunches. Serve with a simple green salad, and you have a full meal.

I hope you like it as much as a I do!

My Vegetarian Split Pea Soup


  • 1 pound organic split peas
  • 1 large organic white onion diced
  • 1 large organic shallot minced
  • 3 large organic carrots chopped, minced, cut however you choose
  • 4 stalks of organic celery, chopped
  • 2 Tbsp Avocado oil, or high heat cooking oil of choice
  • 3 cloves garlic, minced and salted to sweat
  • pinch of red pepper flakes
  • salt to taste
  • 6-8 cups of good tasting broth of choice
  • Esplette and  organic sour cream to garnish
  • Saute garlic, onion and shallot in oil until fragrant and translucent.
  • Add carrots, and celery until cooked slightly, you don’t want them turning to mush. Add salt and pepper flakes.
  •  Add broth, and peas.
  • Simmer until peas start to fall apart.
  • Use hand blender to smooth out soup if desired. I usually do half blended.
  • Garnish with  more salt, sour cream, and dust with esplette (pepper grown in the basque region) or smoked paprika for some smokiness!
  • Serve and enjoy!
Stay warm and dry my friends! P and I are going to celebrate Fall with a picnic tomorrow evening. We will be sitting in NW Portland watching these little creatures: I’ve never seen them! Have you? I’m super duper excited!!!
September 16, 2011

Enchilada Sauce

Hello everyone! Happy September. I can’t believe we are half way through it already.Wasn’t it just June? Weren’t we just eating fresh juicy strawberries?

P and I have been cooking up a storm for his family. We’ve made tomato cobbler, home made pizza, and now enchiladas! We love spicy tomato based foods and sauces. We especially love them when they are fresh and seasonal!

Enchilada sauce is quite expensive and often lacking in freshness and flavor. With Hatch Chiles, and fresh tomatoes still in season I just couldn’t resist. This is good, really good. I mean, I made so much, I’m going to freeze it for this coming winter.

This sauce can be used as a base for soups, salsas, enchiladas, or anything your heart desires.

I hope you enjoy it as much as I do!!!

Enchilada Sauce


  • 1 16oz can Organic tomato sauce, or 9 fresh early girl tomatoes, peeled, seeded and pureed into sauce
  • 3 cloves garlic minced
  • 4 Hatch chile peppers, roasted (rub with oil, roast in tin foil on high heat in oven, or over gas flames until soft and charred), and seeded (unless you like it really spicy)
  • 1 Tbsp cumin
  • 1 Tbsp ancho chile powder
  • 1 Tbsp New Mexican chile powder
  • 1 Tbsp dried Mexican oregeno
  • 1 Tbsp crushed red peppers
  • Salt and Black pepper to taste
  • Put all ingredients into a blender, blend until smooth!
  • Cook on stove, until hot an bubbly. Adjust your seasonings to taste.
  • This will freeze for 3-6 months if using proper storage.
  • Enjoy!
September 10, 2011

Cherry Tomato Cobbler topped with Almond Drop Buscuits.

Hello my Lovelies!

The other day I popped over to one my my favorite cooking sites, and found a recipe I absolutely couldn’t stop drooling over. I mean, really drooling, could have shorted my lap top drool. Nicole at Cooking after five is a lot like me. She loves fresh ingredients, and simple meals. She adapted a Martha Stewart Living recipe for a cherry tomato cobbler. All I could think about was scooping bite after bite into my mouth the second I saw the photo. I knew I had to make it, and soon.

People ask me all the time what I like to cook during busy weeks, or when I’m tired, and this is exactly the type of meal that can be made super quickly if you have everything on hand. It’s also a recipe that can be adapted quite easily. It also got me thinking about what I could add for a Fall and Winter version. I can’t wait to play with recipe.

It’s a must try, and absolutely no fail recipe. I would suggest bringing it to your next BBQ, or picnic. I bet most of your friends and family haven’t tried a savory cobbler.

Heirloom multi colored cherry tomatoes are perfect for this recipe. I used almond meal for the buscuits to make this recipe a little more me. I took Nicole’s idea, and added fresh parmesan too. Trust me, this is super delicious, and comes together quite quickly. Add a fresh green salad on the side, and you have a complete meal in less than thirty minutes. I think this will be on my summer rotation. Next time I would love to add some cooked celeriac for a denser, heavier cobbler once the nights get cooler.

Enjoy this, and adapt as needed. I saw that whole foods had buscuit dough in the refrigerator section, and that would cut the time to prep this in half.

I made this with for a little get together with P’s family. We also made my kale and ricotta salata salad, and fresh corn on the cob spiked with cayenne butter.

Cherry Tomato Cobbler 

Adapted from Cooking After Five, and Martha Stewart Living


  • 2 pints cherry tomatoes, washed and stemmed.
  • 2 large white onions, choppd in half moons
  • 2 Tbsp olive oil
  • 2 Tbsp crushed red peppers
  • 3 cloves minced garlic
  • salt, pepper, and dried or fresh herbs of choice
  • 2 cups almond meal
  • 1/3 cup organic grass fed butter
  • 3 organic egg whites
  • 1/4 cup  shredded parmesan cheese


  • Preheat oven to 350.
  • Caramelize onions in 2 Tbsp olive oil, and add crushed pepper and garlic. This should take about 15 minutes or so.
  • Place onions in a small baking dish, top with washed cherry tomatoes.
  • Place 2 cups almond meal in the bowl of a food processor ( you could place in a mixing bowl, and use a pastry cutter, or fork for the next steps). Add butter, sliced into pieces, egg whites, salt, cheese, and herbs. Pulse until combined. This mixture will be a little moist, or runny. This is fine.
  • Place on top of  cherry tomatoes in small scoops. I used a tablespoon, and got nine very small buscuits.
  • Bake on 350 for 30 minutes. Sprinkle with fresh herbs, and cheese once out of oven. I waited for ten minutes before serving.
  • Enjoy!!!!!
I got rave reviews both from P’s family, and my friend Amberleigh’s kiddos too!