Tuesday, February 8, 2011

Split Pea Soup with Barley

Source: Nava Atlas (modified by Aimee)
Makes 8 servings

The combination of split peas & barley makes a complete protein, so this soup is perfect for vegetarians!

2 TB oil
1 cup chopped onion
2 cloves garlic, minced
2 celery stalks, diced
3 carrots, peeled & diced
8 cups water
2 cups split peas
1/2 cup pearl barley
2 bay leaves
1 tsp each: parsley & garlic powder
1/2 tsp each: sage, thyme, & cumin
30 oz. vegetable broth
salt & pepper to taste

1. Heat oil in large pot. Add onion, garlic, celery, & carrots; saute over medium heat about 10 minutes or until onions are soft.
2. Add 8 cups water, split peas, barley, bay leaves, & spices. Stir together, bring to a gentle boil, reduce heat, cover, & simmer 30 minutes.
3. Stir in broth, cover, & simmer 45 minutes longer, or until barley is tender & peas are mushy. Remove bay leaves & season with salt & pepper.
Note: this soup thickens considerably as it stands. Add more water as needed, then heat through as needed.

Saturday, February 5, 2011

Cucumber Yogurt Dip

½ large cucumber, peeled
1 tsp salt
1 clove garlic, minced
1 TB dried parsley

1 TB dried cilantro

¼ tsp cumin
6 oz. plain Greek yogurt
1 TB olive oil
½ TB lemon juice

Grate cucumber into colander and sprinkle with salt; let stand 1 hour. Place in food processor with rest of ingredients; puree until smooth. Serve with veggies and/or falafel balls.