Flickin’ Peas
27 Apr 2012 8 Comments
in Food Poetry, Peas, Soup Tags: dried split peas, Emeril Lagasse, food poetry, hearty soup, smoked shoulder recipe, taste buds, Vidalia onions
Flickin’ Peas
by Julie Robarts
This is the story of a boy (now a man).
Eating green peas was just not in his plan.
He tried every ploy to keep them from his mouth,
Hiding them east, west, and north, and, yes, south.
But his one favorite spot for flicking them all
Was the decorative planter hung on the wall.
Many years later, a man strong and sure,
His mother decides to update her decor.
The planter is passed to his bonny young bride
Who inspects it to find many peas stuck inside.
“What is this?” she asks with innocent eyes.
He pauses, then laughs and slaps both his thighs.
“That,” he admits, with a grin ear-to-ear,
“was my secret pea pot for many a year!
My secret is out. I’m totally busted!
Mum, how’d you miss them each time that you dusted?”
The moral, to young ones who might be so tempted,
Choose your spot well, where dusting’s exempted.
There you have it, three stanzas on Mark’s deep-routed dislike for peas, which flows through his DNA like the Amazon through South America. Have you ever seen a person shudder from head to toe as if someone’s walked over his grave? That’s what happens when Mark imagines eating peas. So, why would I even bother to make split pea soup? I guess you could call it a DNA experiment. Are taste buds inherited? I’m not sure, but I kind of assumed that, even though the kids actually like peas, they would take one look at this unfamiliar soup and head for the exits.
I have never been so happy to be wrong 
My love of hearty, filling soups is well-documented, and I knew that this soup was a Sure Thing for me. Thick, tasty and filling, it is exactly the right soup for mornings that start out a chilly 39 degrees in the dooryard. But, I am simply giddy over the fact that all three kids found it tasty as well. Phew! I won’t have to worry about them flicking these peas in places where dusting is exempted, which, if you’ve ever been to my house you’d know is pretty much everywhere!
Make it. Love it. Write a poem about it
Split Pea Soup with Ham
adapted from Emeril Lagasse
Serves 8
1 tablespoon butter
1 tablespoon olive oil
1/2 large Vidalia onion, finely chopped
2 stalks celery, chopped fine
2 medium carrots, chopped fine
2 teaspoons minced garlic
1 1/2 cups chopped ham (I used leftover smoked shoulder)
4 cups water
4 cups reduced-sodium chicken broth
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 bay leaf
3/4 teaspoon dried thyme
1) Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
2) In a large pot, heat the butter and oil over medium-high heat. Add the onions, celery, and carrots and cook, stirring, until just soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
3) Add the ham and cook, stirring, until beginning to brown. Add the drained peas and the remaining ingredients (water through thyme). Cook at a simmer, stirring occasionally, until the peas are tender, about 1 hour. Add more water as needed, if the soup becomes too thick or dry.
4) Remove the bay leaf and discard. Adjust the seasoning to taste.
Enjoy!
Happy One-Year Blogiversary to JWJ!
26 Apr 2012 12 Comments
in Nutrition, Blogging, food blogging Tags: blogiversary, life lessons learned by blogging, food porn
Whew, that was fast! One year since I posted my Hello to the world?! C’est impossible! Blogging has become my new favorite hobby, and has all but displaced my attempts to keep up with those desperate housewives, support singing idols, and organize a scrap-booking room in my house. S’alright, though – this is so much fun!
AND educational. Through blogging, I’ve learned many important life lessons…
For instance, never post a picture of delicious-looking food without including some kind of instructions for how to make said food. People who visit food blogs don’t like that. It makes them feel dirty, like they’re voyeurs looking at food porn. A recipe validates their visit
Case en Pointe:
In addition, it is considered improper to use someone’s photo without giving them proper credit. People REALLY don’t like it when you steal their photos. I will never, ever forget to give props again. [cross-my-heart-hope-to-die-stick-a-needle-in-my-eye]
And, when writing your next post and your husband asks, “How long do you think that’ll take?” — automatically add 45 minutes to whatever your instincts tell you. Because it ALWAYS. TAKES. LONGER.
Finally, just because no one is fawning over you after each and every post or leaving lavishly complimentary comments, that does not mean they are not reading it. Because they are. You will hear it only when you need to hear it, and often from the most unlikely source. Enjoy the journey and the destination is less important
That’s enough pearls of wisdom from me. Now I want to hear from YOU! Whether you are a first-time reader, an avid follower, or somewhere in between, I would love to know what you think has been the top post in the past 365 days.
Here are 5 of the most popular posts, according to my trusty statistics (either by number of hits or number of comments) . Check them out and let me know which you think deserves top honors simply by leaving a comment with the title of your pick. This will help me in figuring out whether it’s the stories or the food folks want the most. Thanks in advance for your input!
Fish Tacos with Tangy Guacamole
True Confessions of a Registered Dietitian
Thinking About Going Organic? Me Too!
THANKS TO ALL FOR YOUR ONGOING SUPPORT AND FEEDBACK! LOOKING FORWARD TO ANOTHER WONDERFUL YEAR FOR JUGGLING WITH JULIA!
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Wilted Greens with Egg Topper
25 Apr 2012 Leave a Comment
in Eggs, Quick and Easy Meals Tags: fried egg on top, quick supper idea, sauteed greens
Every where I look, it seems there is a fried egg sitting on top of some thing or another. I’ve seen eggs on top of pizza, spaghetti carbonara, a burger, and, most recently, on Meg‘s salad. That egg always looks so happy and king-of-the-hill like, and makes any dish yell, “I’m fun! EAT ME!”
I love eggs. They’re one of my more favorite foods. And I especially love eggs for dinner, which ends up happening about once a week or so when I’m home too late to eat with the family. One night, I decided to experiment a bit. I didn’t want the same ol’ egg sandwich on an English muffin. I wanted lots of color and flavor and needed veggies in my life. There were sliced mushrooms in the fridge looking forlorn and forgotten. I threw them in a pan with some onions and greens, and topped it with a fried egg (plus an egg white, I’m a hungry girl!).
So, here y0u go — my quick and light supper, a party on a plate. Couldn’t be easier or more yummy Isn’t it bee-YOO-ti-ful?
Wilted Greens with Egg Topper
Serves 1
1/4 of large onion, chopped
1 handful of sliced mushrooms
2 handfuls of assorted greens (like spring mix)
1 tablespoon butter
1 tablespoon olive oil
1 egg
1 egg white
salt and pepper to taste
Heat butter and oil in medium frying pan. Add onions and mushrooms and saute about 5 minutes, While veggies are cooking, heat another small frying pan prepared with spray oil. Add the egg and egg white and cook over medium heat until desired doneness. In the other pan, once the onions are soft and mushrooms begin to brown, add the greens and saute for about 30 seconds more. Immediately transfer veggies to plate, and top with fried egg. Salt and pepper to taste.
Enjoy!
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Mad Muffin Mania! Nutella Banana Muffins
23 Apr 2012 4 Comments
in Bananas, Breakfast, Muffins Tags: baking with bananas, healthy banana muffins, nutella
Yes, you read that right. Nutella and bananas. In a muffin. All the yum without the guilt. Why? Because these little darlins are packed with good stuff, and light on the fat. Baking with bananas means you get a tender crumb using much less oil. The whole wheat flour adds fiber and vitamins, the non-fat milk boosts protein, and the banana kicks up the potassium. The Nutella? It just gives your mouth a reason to open wide.
Go on, head to the nearest grocery store and hit the discount produce rack for the yuckiest, nastiest looking bananas you can find, ’cause you want them ripe, ripe, ripe for this recipe. Happy munching!
Nutella Banana Muffins
Makes 18 large muffins
1 and 3/4 cups whole wheat flour
1 and 3/4 cups white flour
1/2 cup brown sugar (not packed)
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup non-fat milk
1/2 cup oil
2 cups mashed banana (I only had 1 1/2 cups so added applesauce to equal 2 cups)
Nutella chocolate hazelnut spread
Preheat oven to 400 degrees Fahrenheit. Prepare muffins tins with a coating of spray oil, or line with muffin cups.
1) In mixing bowl, add all dry ingredients (flours through salt). Combine with a fork and set aside.
2) In separate bowl, add eggs, milk, and oil, and mix until well blended. Stir in mashed bananas.
3) Add wet ingredients all at once to dry ingredients. Stir with large spoon only until all dry ingredients are moistened. Do not overstir.
4) Fill each muffin cup almost to the top. Add about 1 teaspoon to the top and swirl with the tip of a knife [NOTE: I actually made these two ways. I also tried filling the muffin cups half-full, adding the Nutella, then covering it with more batter. Both came out great, but putting it on top made them prettier and was less labor intensive. Works for me!]
5) Bake in 400 degree oven for 18-22 minutes. Muffins will be golden and tops will have just set (no longer sticky on top, except where Nutella is)
6) Allow to cool in pans for about 5 minutes before removing to a cooling rack.
ENJOY!
Holy Broccoli! (a.k.a. Broccoli Sunshine Salad)
20 Apr 2012 8 Comments
in Bacon, Broccoli, salad Tags: bacon salad, broccoli salad, clinical dietitian, cole slaw dressing, death, Elle Woods quote, nuns, raisins, red onion, shredded carrot, Sisters of Charity, summer salad
Broccoli Sunshine Salad. Sounds amazing doesn’t it? It is! But first, a story on how this salad entered my life :)
Back in the early 90′s, I was the clinical dietitian at a small nursing home and retirement center for the Sisters of Charity order of nuns. It was a curious place to work, virtually overflowing with women of the cloth. For a barely practicing Protestant, this was a bit intimidating. I just tried to understand their culture and to not unintentionally offend anyone. I learned quickly that Sister Marion, a stern though kindly retiree, essentially “ran” the dining hall. Anticipating her needs was the key to a happy and peaceful existence.
Over the next two years, I also learned a great deal from the sisters about humility, dedication, exquisite end-of-life care, and especially about death. Up until that point in my life, death and I were not friendly. I was terribly uncomfortable attending wakes, went to funerals only if pressed, and felt awkward expressing my condolences to friends or relatives who had lost a loved one. Death was an awful, dreaded unmentionable and I was happy to sweep it all under a rug. Then, Sister Joseph, a long time patient in the nursing home, passed away. Over the next couple of days, the sisters industriously prepared for the funeral and reception. One of the sisters approached me to inquire how the menu was coming along. Then she said, with a beatific look, “That was truly a beautiful death. I’m so happy for Sister Joseph.” I was stunned and completely confused in that moment. But, over time, I understood it. They truly believed that death was just another step in everlasting life, and so found some joy in the sadness. It was comforting to be in a community that revered death and joyfully celebrated each life passed; and it changed my own outlook on the matter forever.
[STILL WITH ME? GOOD! IN THE HALLOWED WORDS OF ELLE WOODS, "I HAVE A POINT, I PROMISE!"]
Every day our kitchen staff prepared meals for the 150+ residents of the retirement center. The nuns had voracious appetites for things like prune whip (a ghastly concoction of pureed prunes and whipped topping), fresh grapefruit, horseradish, cranberry sauce, and pumpernickel toast. They were an opinionated bunch, and while quite appreciative of our efforts, also generous with feedback on every meal served. Our salad cook, Kate, loved the challenge of trying to please this finicky group, and constantly put concoctions out on the salad bar. Though some decidedly did not work, Kate’s broccoli sunshine salad was one of the nuns’ favorites. There would be a virtual stampede of shuffling, be-habited women making their way to the tiny salad bar the minute we were open for serving.
What made them flock to the salad bar lo those many years ago? It is simple and delicious. The broccoli, carrots, onion, raisins and bacon combine for a sweet/savory/spicy crunch, softened just a bit by the tangy sweetness of the dressing. It takes just 15-20 minutes to throw together, and will keep for a couple of days if refrigerated. And it’s so pretty, isn’t it?
There, now, wasn’t that worth the read? Hopefully, by sharing my story AND my recipe, I adequately paid homage to the Sisters of Charity, from whom I gained so much
Kids who prefer their veggies raw will probably go for this, as well as folks who like cole slaw but aren’t wild about cabbage. And it goes without saying that anyone who likes prune whip and horseradish is bound to love this. Give it a try, say a little prayer, and see what happens
Broccoli Sunshine Salad
Makes ~4 1/2 cups
2 cups of broccoli florets, cut into bite-sized pieces
1 1/2 cups grates carrot (2 large carrots)
3 slices bacon, cooked crisp and crumbled
1/2 cup raisins
1/3 large red onion, diced
1/2 cup reduced-fat mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
1/4 teaspoon salt
Combine veggies, raisins, and bacon in medium bowl. In separate bowl, whisk together mayonnaise, vinegar, sugar, and salt. Stir into veggie mixture, cover and chill for at least an hour before serving.
Enjoy!
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Pumpkin Spice Pancakes with Honey Cinnamon Butter
18 Apr 2012 6 Comments
in Breakfast, Pancakes, Pumpkin Tags: canned pumpkin, honey butter, pancakes, pumpkin, whole wheat pancakes
If you need a reason to get up in the morning, these pancakes might just be it. These whole-grain spheres of awesomeness are incredible - the sweetness of pumpkin mixed with the lovely trio of cinnamon, allspice and ginger is absolutely perfect. Add the honey cinnamon butter and you’ve got a whole other level of deliciosity. Four kids and one husband all agreed on their extreme chomp-ability. I added walnuts for some protein (and ’cause I love walnuts in general), and a little syrup. CHOMP! These were so SO good, I’m not sure any of us could eat plain old buttermilk pancakes again!
Pumpkin Spice Pancakes
Makes ~16 medium pancakes
Recipe adapted from Allrecipes.com
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups nonfat milk
1 cup pumpkin puree
1 egg
2 tablespoons canola oil
2 tablespoons white vinegar
1) Preheat non-stick griddle or large pan to medium heat.
2) Put all dry ingredients (flours through salt) in a large mixing bowl and combine well.
3) In a separate bowl, add the milk, pumpkin, egg, oil, and vinegar. Stir until well-combined.
4) Add wet ingredients all at once to dry ingredients, and stir with a large spoon just until moistened.
5) Prepared pre-heated griddle with spray oil. Spoon about 1/3 cup of batter onto griddle. Cook about 3-5 minutes, until pancake is lightly browned, then turn and cook 2-3 minutes more. Serve with honey cinnamon butter (recipe below).
Honey Cinnamon Butter
Makes ~1/2 cup
1/4 cup butter (half a stick)
1/4 cup confectioner’s sugar
2 tablespoons honey
1/2 teaspoon ground cinnamon
Soften butter in microwave for about 20 seconds. Stir in sugar, honey, and cinnamon and stir until well combined.
Quick and Easy: Quinoa and Chicken Bowls
16 Apr 2012 Leave a Comment
in Chicken, Quick and Easy Meals, Quinoa Tags: bell peppers, frozen peas, Marathon Monday, Perdue short cuts, quinoa, too hot to cook
Holy Guacamole! It’s Patriot’s Day here in Boston, and it’s gonna be a hot one!! This is too hot for New England in April. Too hot for Marathon Monday. And certainly too hot for any serious cooking. Already moaning about having to make dinner? Don’t. Toss together this dish instead for a quick and healthy light supper. Quinoa, chicken, peas and peppers? Come on, get happy – like the Partridge family (la la la).
Wholesome, light, and great hot or cold, this only takes about 20 minutes to throw together. That’ll give you plenty of extra time to do whatever it is you like to do in the heat. If you’re a dog, lay in the coolest spot of the floor, even if that means you are exactly in the way, and loll that tongue out. For you chocoholics, go ahead and frantically re-arranging the fridge, tossing perishable items like eggs and cold cuts to the curb to make room for your chocolate chip stash. We can’t have them all melted, can we? And for the rest of you: I know you’ve been just itchin’ for a reason to have ice cream for lunch — today is the day
Quinoa and Chicken Bowls
Serves 4
1 cup quinoa
2 cups water
2 tablespoons olive oil
2 teaspoons chopped garlic
1 yellow and 1 red bell pepper, seeded and chopped
1 cup of frozen peas, thawed
1 9-ounce package of ready-to-eat cooked chicken breast, like Perdue Short Cuts (or ~ 2 cups cooked, chopped chicken)
Salt and pepper to taste, if desired
1) Bring quinoa and water to a bowl. Lower heat to simmer and continue to cook, uncovered, until all water is absorbed, about 15 minutes. Stir occasionally. When it is done, there will be no water left, and each tiny grain will have burst open a bit.
2) While quinoa is simmering, heat oil in a large skillet over medium-high heat. Add peppers and saute until softened, about 5 minutes. Add garlic and peas and saute 1 minute more.
3) Put chicken on a microwavable plate and microwave on high for about 90 seconds.
4) Add the cooked quinoa and heated chicken to the skillet. Stir until well-combined and everything is heated through. Season as desired.
4) Serve hot with grated Parmesan, or cold with a small splash of balsamic vinegar.
Enjoy!
Flat Out Fun!
11 Apr 2012 4 Comments
in Flatout flatbread, Sandwiches, Uncategorized Tags: dietitian, Flatout, sandwich ideas
When it comes to acknowledging the perks of one’s chosen profession, I’m pretty sure dietitians rock the “free stuff” category. Who doesn’t love getting coupons, lunch boxes, spices, and, of course, food, in the mail? Yep, it’s great to be a dietitian! This was evident, once again, when I received a couple of cases of product from the FlatOut flatbread company. There were squishy balls for all three kids, spatulas, sandwich boards, and NINE packages of different Flatout bread products. Holy cow! I shared them with my sisters and some friends, and the rest we valiantly attempted to finish here.
This is a huge score for a major sandwich-eating family. We get tired of regular sliced bread now and then, and are always looking for something a little different. Tortillas haven’t worked — they dry out too fast. The deli-thins were a short-lived affair as well. We all want something that is moist and chewy, and I, naturally, want whole grain as well. ”Moist” and “whole grain” are not mutually exclusive concepts, as some may think. These Flatout breads were perfect! And, the best part (aside from the already-covered aspect of their fabulous free-ness) is that they come in different flavors, shapes and sizes. We had a good time trying them out in all sorts of ways.
I made sliders one night with the popular turkey black bean burgers and served them on the Flatout slider breads. Delicious and adorable, no?
I also put together a turkey, swiss, and avocado sandwich, stuffed inside one of the smaller fold-it style breads. Filling and yummy!
My favorite, I think, was when Mark pulled together a post-volleyball feast one night by turning a few of the flatbreads into pizzas with caramelized onions and ham. Starving beyond reason, I totally forgot to snap a photo until it was too late. Thankfully the Flatout folks had a picture on their site. This looks a bit like what I gobbled down.
Photo courtesy of www.flatoutbread.com
If you are looking to switch up your sandwich routine, or maybe a painless way to decrease your carbs or calories and still rock the sandwich, try one of these Flatout products. You can roll ‘em, stuff ‘em, or turn them into pizza and quesadillas. Check out Flatout for more recipe ideas.
Disclaimer: I received free product from the Flatout company, as described above. However, I am in no way being compensated for writing this post, nor was endorsing them a condition of receiving the product. I simply like to share when I find products I like!
Cheers!
Turkey Sausage with Peppers and Onions
09 Apr 2012 4 Comments
in Quick and Easy Meals, Sausage, Turkey Tags: orange bell peppers, shady brook farms turkey italian sausage, Vidalia onions
Happy day-after-Easter! I hope your day was full with family, good times, and something sweet. I can check off all three, plus a couple of laughs as well. While performing with the bell choir at church (yes, I am a ding-a-ling and proud of it), I was so enthusiastically ringing my bells that I nearly knocked the music stand off the table during the crescendo. I saved it from toppling onto the front-row ding-a-lings just in time. Whew! Later, at my mom’s house, the dog was apparently so excited to see me that she managed to get her nose under the hem of my dress and goose me before I could stop her. TWICE. Little freshie!
While it’s likely we’ll be eating egg salad and deviled eggs the rest of the week, today for lunch I get to eat the delicious leftovers from my Saturday night dinner. Sausage with peppers is neither unique nor innovative, but it totally satisfied my craving. I love Italian sausage and wanted to make something colorful and low-fuss. This worked out perfectly!
Turkey Sausage with Peppers and Onions
Serves 6
6 sweet Italian turkey sausage (like Shady Brook Farms)
1 tablespoon butter
1 tablespoon olive oil
1 small Vidalia onion, chopped
2 cups mixed sweet peppers, chopped (red, green, orange)
2 teaspoons chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup white wine
salt and pepper to taste
1) In a large skillet over medium heat, brown the sausage on all sides until nearly cooked through. Remove sausage from skillet and slice.
2) Add butter and olive oil to skillet, then add onion and peppers. Saute 3-5 minutes, until vegetables begin to soften.
3) Add garlic and saute one minute more.
4) Add basil, oregano and wine. Add sausage slices. Cover,reduce heat and simmer 10-15 minutes.
5) Serve over rice or with whole grain pasta.
Enjoy!
Peanut Butter M&M Chocolate Chip Cookies
05 Apr 2012 8 Comments
in Cookies, Dessert Tags: Easter M&Ms, M&M cookie recipe, peanut butter and chocolate, Semi-sweet chocolate chips
Peanut butter and chocolate is absolutely my favorite flavor combo. It took about a nanosecond for me to decide I was making these cookies once I saw the photos. I don’t really need an excuse to make something this delicious, but the Easter themed M&M’s were the clincher. I had to make them RIGHT NOW. Many thanks to Sally’s Baking Addiction for the inspiration!
As expected, they were absolutely divine (like there was a chance they wouldn’t be?!) They were peanut buttery, dense with a crispy texture, dotted with lovely milk chocolate and semi-sweet chocolate throughout. It just occurred to me I forgot to put the second egg in. That would’ve made these a little chewier, but still they were great. One cookie and a glass of milk and my sweet tooth was completely satisfied. I had doubled the batch thinking the recipe looked small, then ended up with a lot more than I expected — I think about 70 cookies in all. It’s lucky I know a lot of people who love cookies! There were a lot of happy people in the greater Boston area today.
FYI, there is nothing “light” about these. Some things are meant to be dense in calories and flavor. Enjoy them. Savor them. Share them. Then continue with your everyday healthy habits. It’s all about BALANCE!
Peanut Butter M&M Chocolate Chip Cookies
Recipe adapted from Sally’s Baking Addiction
Makes about 5 1/2 dozen cookies
1 cup (2 sticks) butter, softened to room temp
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups creamy peanut butter
2 tsp vanilla
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup M&Ms
1) In a small bowl, combine the flour and baking soda, stir with a fork, and set aside. In a large mixing bowl, cream the butter and sugars together with an electric mixer. *You could do this by hand if you’re that kind of gal, but even I drag out the 30-year-old Kitchen Aid for this
2) Stir in the peanut butter, egg, and vanilla and beat until fully combined.
3) Slowly mix in the flour/baking soda mixture.
4) Fold in chocolate chips and chill the dough for about 30 minutes.
5) Preheat the oven to 350 degrees
6) Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Press 5-6 M&Ms into the top of each cookie.
7) Bake for 12-15 minutes, or until the edges are just barely beginning to brown. Do not overcook. Remove to a wire rack to cool.
Enjoy!
