Split Pea Soup and the Tale of Meaty Bones

This day of the year in particular makes me long for a big fat bowl of split pea soup from Pea Soup Andersen's (word up Buellton!). Although I pried open a can this morning for breakfast to eat while watching CSPAN (I thought at least a couple would toe the line of congressional decorum, but the Joint Economic Committee Hearing on Economic Recovery left much to be desired, unless you consider Mrs. Mahoney's (could have been Maloney -- I was taking a bite when they flashed her name) helmet head a trick.

Anyway, I discovered that frozen corn seared with a little pico de gallo seasoning and fresh lime make a great addition to the canned version of Andersen's split pea soup. That is, in addition to Spike seasoning, of course. mmmm...

I've recently started reading this great blog"In Scout's Freezer," which recommends the following for making split pea soup: "If you don’t do pork, you could substitute any meaty bones you have in the freezer..." Straight from Scout to you. Hey, got some meaty bones in the freezer??? Why stop there? I've got some meaty bones. Maybe I should give Scout a call! Trick or Treat, Scout! I've got something for your split pea soup!!!

Do you have something else for Scout's split pea soup???

Bus Nachos

Thanks to Micah for this mobile recipe (sorry I slacked big time on posting this)! Now you can be the hit of your next tour!

Bus Nachos!

Here's a recipe picked up from a guitar tech for The Offspring. I later found out that this is a common late-night recipe to be enjoyed by crew and fan alike. It's special because it's perfectly suited for the limited cooking facilities and short tempers of the road-weary.

Serves: 2

Ingredients:
3 Handfuls of tortilla chips
4 slices of American Cheese
2 packets of leftover pizza peppers (to taste)

Step 1: Grab a large paper plate, or other flat serving plate that is microwave safe and place chips in a pile on the plate.
Step 2: Sprinkle peppers evenly over tortilla chips.
Step 3: To seal in the flavor, break up the American cheese slices into 1 inch squares (or so) and spread evenly on top of chip/pepper mixture.
Step 4: Place in bus microwave for 30 seconds to 1 minute, depending on power. (tested on a 1500 watt unit.) Non mobile kitchen style microwaves can work, but this will aversely affect the taste.

Serve with hot sauce or salsa if available. Goes well with after-show glow and Bud Light®.

Spanish Rrrrrrrice!!

This is a recipe that has been in my family for quite some time. The main thing here is to not rush the process, otherwise this is super easy!!

You will need:

1 cup raw long grain or short grain rice
1-4 oz can of tomato SAUCE
Garlic powder
Chili powder
Boullion of any flavor- half a cube
Water
Oil

Step 1: Brown the rice over low heat with a teaspoon or so of oil. DO NOT RUSH THIS PART! Brown the rice evenly and slowly so the rice will soak in the flavors while cooking.

Step 2: Once the rice is evenly browned, pour 1 and 1/2 cups of water over the top-WATCH OUT! It will sizzle! Bring that to a boil if it isn't already.

Step 3: Add your can of tomato sauce, STIR.

Step 4: Add your seasonings and your 1/2 cube of boullion. This is the tricky part. If you like hot and spicy add a lot of chili powder. If you want a milder flavor, ease up a bit. Basically what I do is sprinkle each seasoning until it covers the top of the rice(except the boullion), but you can do whatever you want. There is no right amount here, it's whatever you prefer.

Step 5: Cover and stir every few minutes. Make sure the heat is very low, or the rice will burn. Once the rice is tender.....buen provecho!!

Why not stuffed mushrooms?

Because your friends will eat them in no time flat! They're so good you won't mind burning your tongue to get the first bite.

10 portobella stuffing mushrooms
8 oz. goat cheese
8 cloves of garlic
1/8 - 1/4 cup Pinot Grigio
1 cup pine nut oil (olive oil works too)
6 dried tomatoes
1/2 cup ground pistachios
black pepper
salt
fresh parsley

Remove stems from mushrooms and set aside on baking sheet lined with aluminum foil. Chop garlic, dried tomatoes, and mushroom stems. Heat 1/8 cup pine oil in skillet. Add garlic and minced dried tomatoes to cook for about 1-2 minutes before adding mushroom stems. Add ground pepper and salt to taste. Cook 1-2 minutes longer. Add wine and simmer for a couple minutes. Turn off heat, and stir in goat cheese.

Brush a good amount of pine nut oil on each mushroom and coat with ground pistachios (coating with ground pistachios is optional). Stuff mushrooms with goat cheese mixture. Broil mushrooms for about 10-15 minutes or until tender. Before serving, sprinkle fresh parsley on mushrooms. For spicy mushrooms, sprinkle dried red chili pepper flakes.

Note: I wrote this while watching BBC's production of "Love Me Love My Doll." Wowsers.

STAY TUNED FOR "COOKING WITH BABY," a new Mable production.

It all started with the Axis of Evil Banquet

No cookbook or recipe collection is complete without Lauren Eggert-Crowe's zine, Axis of Evil Banquet: An Intersection of Recipes and Politics (you can purchase a copy at http://www.galateaspants.com/issues.htm). Recipes from all over the world mixed with political commentary make this zine one of a kind and just the umph I needed to chop and blend tomatoes and such into gazpacho.

This particular blend of gazpacho came out a little differently since I added more celery and garlic (10 cloves). In between tossing ingredients into the blender and tasting, I tried to keep note of measurements and amounts as best as possible. So, here goes! I look forward to your comments about your fave gazpacho recipes and tricks. :0

About 1 1/2-2 lbs. yellow and red tomatoes combined
fresh parsley to taste (remember, baby steps!)
fresh chives to taste
5-10 cloves fresh garlic
2 cucumbers peeled and sliced
1/3 cup red wine vinegar
3 celery stalks
juice from 1 medium lemon
1 small red onion
2 11.5 oz cans V8
salt and pepper to taste

Blend, taste, add more whatever, blend, taste, etc.

Take it all out on your gazpacho, and then stick your face in the bowl!!!

Lemme know what happens!

mmm...veggie sushi

I just made some yummy veggie sushi rolls with some leftover cabbage salad (which just gets better the longer you leave it in the fridge!).

Cabbage Salad:

1 head green cabbage shredded
1 head purple cabbage shredded
As many carrots as you like shredded
shredded radishes (to taste)
1 bottle Annie's Asian Sesame Dressing (or you can make your own by experimenting with a mix of peanut oil, sesame seed oil, soy sauce, lime juice, cane juice or sugar, ginger, and sesame seeds)
raw peanuts
juice from 1 lime
fresh orange bits upon serving (I don't recommend letting orange marinate in the fridge with the salad as it may sour)

Let salad sit in fridge for at least one day.

Now... for the sushi part! Ta-da!

1. Dampen individual sheets of dried seaweed
2. Place a couple tablespoons of cabbage salad in the center, and set aside
3. Boil, broil, or microwave a sweet potato (cut into chunks before cooking :)) until tender
4. Chop up some shitake mushrooms
4. Fire up your cast iron skillet or wok, and when hot, add a couple tablespoons sesame oil
5. When oil is hot, add mushrooms and cooked sweet potato to cabbage already doled out on seaweed sheets
6. Sprinkle 1 tsp. soy sauce (or soyaki) over veggies as well as some sriracha chili sauce (ah, you like the spice!)
6. Get creative with making your roll. Sometimes I just roll it up like a little burrito, or I get wild and make a seaweed cornucopia (maybe you are super crafty and can make a venus flytrap shape)

It's OK if the roll doesn't stay together very well because messy eating is the best eating!

BTW, your two-headed babies will love it!