Split Pea Soup

Here's the great thing about split pea soup: whether you make it super basic or you make it with a really complicated flavor base, it's STILL delicious. I usually use what I have on hand. Timing note for the busy family: Plan on starting the soup (and bread, if you're making it) around noon.

Saute together:

2 Tbs. butter

1 Tbs. olive oil

1 onion

3-4 cloves garlic, minced

1 1/2 c. celery, chopped

2 c. carrots, grated or chopped

1-2 leeks, chopped

1 tsp. basil

1 tsp. parsley

salt

1 ham hock, scored (sometimes I skip this if I don't have one in the freezer)

4 c. chicken broth

4 c. water

1 lb. split peas

1-2 bay leaves

Bring to a boil and cook on medium until peas are soft, then on low until it's a nice smooth consistency.

Extras (optional):

Chop up some ham and stir into the soup or serve on the side to be sprinkled on each bowl.

Chive Cream:

3 Tbs. coarsely chopped fresh chives

3 Tbs. plain yogurt (I've used sour cream in a pinch)

1 Tbs. buttermilk (1 Tbs. milk plus 1 Tbs. butter has worked for me, also)

1/4 tsp. sugar

pinch of salt

Blend in a blender or food processor until smooth. Swirl or drizzle on each bowl of soup.

Adapted from the New Mayo Clinic Cookbook

Two-Tone Yeast Bread

White Dough

3 ¼ - 4 c flour

2 ½ T sugar

1 T yeast

1 ½ tsp salt

1 ½ c warm milk

2 ½ T oil

In a large mixing bowl, combine 2 c. flour, sugar, salt, and yeast. Add milk and oil; beat until smooth. Stir in enough flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place in grease bowl. Cover and let rise until doubled, about one hour.

Molasses Dough

2 c flour

2 ½ T sugar

1 T yeast

1 ½ tsp salt

1 ½ c warm milk

3 T molasses

2 ½ T oil

2 ¼ c whole wheat flour

In a large mixing bowl, combine flour, sugar, salt, and yeast. Add milk, molasses, and oil; beat until smooth. Stir in enough whole wheat flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place in grease bowl. Cover and let rise until doubled, about one hour.

Punch doughs down, and divide each in half. Place one white dough on top of one molasses. Roll into a 12 in x 8 in rectangle. Roll up jelly roll style. Place in an 8 in greased bread pan. Repeat with remaining dough. Cover and let rise until doubled about 30 min. Bake at 375 for 35-40 minutes until sounds hollow. Cool on wire racks.

Yield: 2 loaves (16 slices each)

From A Taste of Home Cookbook

Sept. 19-24

Monday:

Split Pea Soup and Homemade Swirl Bread

Timing note: Plan on starting this around noon

Tuesday:

Huevos Rancheros

Timing note: This one's a quickie!

Wednesday:

Twice-Baked Potatoes and Oven-Roasted Veggies

Timing note: This one needs to be started early, but only has minimal prep. You can start earlier in the day and then just throw in the oven 20 minutes before you want to eat.

Thursday:

Spaghetti (It's the spaghetti feed at MES, but I'd probably be making it anyways 'cause Olivia's been asking for it!)

Friday:

Chicken and Green Tomato Stew (I have lots of green tomatoes, so I'm subbing them for the tomatillos)

Timing note: This is another one that I often prep earlier in the day and keep simmering. Make it even easier for yourself by using shredded, cooked chicken.

Saturday:

Homemade Pizza (okay, I have specific way I do pizza, and maybe someday I'll blog about it, but for now, here's some GREAT inspiration!)

Sunday:

Tuna Noodle Casserole (going to a potluck ... this is my potluck dish!)

The Blog

So here's the deal. I totally wish there was a great, easy-to-use blog out there about being an at-home mom. I can never seem to find one, so this is it. I'll include recipes, housekeeping ideas, family management ideas, and anything else that seems appropriate. Enjoy.