Thrive Food Storage Split Pea & Ham TVP Soup

Shelf Reliance is your premier source for food storage, emergency preparedness supplies, and informational tools. Featuring freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Shelf Reliance offers the tools you'll need to create a comprehensive, customized emergency preparedness plan. To see the entire recipe, visit www.shelfreliance.com or click on the "more info" link above this text. 3 cups Thrive Split Peas 4 cups water + 4 teaspoons Thrive Boullion 1/2 cup Thrive Ham TVP {or use leftover or regular ham if you prefer} 1 minced onion 3 cloves minced garlic Place all ingredients into a pot, dutch oven, or crock-pot. Simmer for a few hours, adding more liquid if needed. Peas should break down when soup is mixed Give it a good stir, and season to taste Serve as desired. Serves 8-10 as an appetizer, serves 5-6 as a meal.



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A Delicious Split Pea Soup

Last year, I shared thoughts with you on pulses. In February, there was a recipe for dhal and in July I suggested how you might make a lentil salad. Here, I am going to talk about split peas, yet another member of the pulse family but one, I suspect that is no longer much in fashion. In any case, I find that I cannot obtain them in my local supermarket and have to go further afield to a delicatessen.

Dried peas are a food with an impressive history. They have been consumed since prehistoric times; their fossilized remains have been found at archaeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized in ancient Egypt, Greece and Rome. Strangely, for thousands of years, dried peas were mainly eaten in dried form. It was not until the 16th century, when cultivation techniques created more tender varieties of the garden pea, that people began to consume them in their fresh, rather than in their dried, state. They are highly nutritious and are rich in both protein and dietary fibre. In these trying times, it is also worth emphasising that they are cheap to buy! Have I sold them to you? I hope so. There are many variations of the recipe for split pea soup. Here is mine.

Split Pea Soup

125 ml olive oil, 2 medium sized onions - finely chopped, 2 medium sized green peppers - finely chopped, 2 medium potatoes - finely chopped, 2 garlic cloves - minced, 500g split peas, 1.5l ham water, 2 bay leaves, 350 g sliced chorizo (optional), 2-3 tablespoons vinegar Salt and freshly ground black pepper, paprika to garnish.

Sauté the onions and peppers in the oil for 10 minutes. Add the potatoes and toss to coat in the oil. Cook for 3-4 minutes and then add the garlic and split peas and stir.

Pour in the ham water. Bring to the boil, reduce to medium heat, add the bay leaves and simmer for 1½ - 2 hours, until the peas have disintegrated.

Season with salt and pepper during the last hour of cooking. Grill or griddle the chorizo slices for 6 minutes, if using. (Chorizo is fatty. If wary of animal fat, you could throw away the resultant fat at this stage. I confess that I always add it to the soup!) Remove the bay leaves, purée the soup in a blender and stir in the vinegar.

Serve in bowels with the chopped chorizo - if you are using it - and a sprinkling of paprika on top. This is a thick soup that will warm and comfort you.

Delicacies of Spain - Gazpacho

Gazpacho is the spanish name for chilled vegetable soup, and although the name is the same through out Spain, the dish varies widely from region to region and even cook to cook.

This uncooked soup is made from any vegetables that you like, and is in effect a liquid salad.

The traditional way of making the soup is to use a mortar and pestle and crush the various vegetables together to a creamy paste then add soaked stale bread and chilled water, salt ,olive oil and vinegar to taste.

The most common ingredients are

tomatoes, skinned and deseeded
onion
red pepper, skinned and deseeded
cucumber
garlic
celery
You can make Gazpacho, using a blender or liquidizer, instead of a mortar and pestle, just chop the ingredients in to small pieces before adding to the blender and the machine will be able to reduce them to a puree.

Remember to taste the mixture and adjust the seasoning, as even with onion and garlic it can be quite bland if unseasoned.

You can also introduce herds in to the mix, fresh basil works very well, as do fresh oregano, fresh thyme and fresh coriander.

When you have achieved the consistency you want chill the soup, or if serving immediately add some ice cubes to reduce its temperature. The Gazpacho can be served with all manner of additional touches, like a salad it works well with cooked peeled prawns (shrimp), diced ham, croutons, even hard boiled egg or shredded chicken

Sweet Corn and Chicken Soup and Beijing Hot Sour Soup

Sweet corn and chicken soup (4 American servings; 4 Chinese servings)
1 (4 ounce) can creamed
3 cups chicken broth 1/ teaspoon salt
1 teaspoon cornstarch
dissolved in
1 tablespoon water
1/2 recipe chicken velvet
1 tablespoon ham garnish

1) Place corn in a blender and blend until smooth. Bring it broth to the simmering point.
2) Add the corn and salt and simmer 3 minutes. Stir in cornstarch mixture to thicken slightly.
3) Add chicken velvet and simmer 1 minute, stirring constantly.
4) Pour into individual soup bowls, top with ham garnish and serve.

Beijing Hot Sour Soup (4-6 American servings; 4-6 Chinese servings)

4 dried Chinese mushrooms
1/2 cup lean pork
1/3 cup canned bamboo shoots
2 bean curd cakes
1 egg
1 tablespoon cornstarch
4 tablespoons water
4 cups chicken broth
2 tablespoons white vinegar
1 tablespoon soy sauce teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/2 teaspoon sesame oil
1 scallion, minced

1) Soak dried mushrooms in hot water for 20 minutes. Squeeze do and remove stems.
2) Cut mushroom caps into thin strips. Cat pork across the grain in 1/4 inch thick slices and then in 1/8 inch wide strips.
3) Cut bean curd arcs bamboo shoots into similar sized strips.
4) Break egg in a bowl and beat lightly. Mix cornstarch ad water until well blended.
5) Bring the broth to the boil and add pork and mushrooms. Bring to the boil again, reduce heat and simmer for about 8 to 10 minutes.
6) Add the bamboo shoots and bean curd and simmer another 4 to 5 minutes.
7) Mix vinegar, soy sauce, salt and pepper and stir into soup. Stir in cornstarch mixture and cook stirring constantly until thickened. Stir in the beaten egg and remove from heat when egg threads are almost firm. Add sesame oil and scallion and serve immediately.

White Bean Soup Recipe With Ham Hocks : Ingredients for Ham Hocks & White Bean Soup Recipe

Learn the ingredients needed to make aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Contact: www.thebigeasycateringcompany.com Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=c27YCV_Wk-w&hl=en

Cooking with CK - Ham Soup and Chopping an Onion

In this video, I make ham and bean soup, and demonstrate how to easily chop an onion. For a recipe, show notes, and transcript, go to cooking.brentnewhall.com Basic recipe: Put ham bone (or just ham) in crock pot to fill about half of it, add half a package (8 ounces, 1.5 cups) Great Northern beans, and pour in apple cider (or any liquid) until there's about an inch between the liquid and the top of the crock pot. Add salt and pepper, turn crock pot to low, and leave for about twelve hours.



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Go Karts

What do you want to do today? Well we got a couple fast go karts, and there is a pile of dirt over there..



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Australian Recipes and Cuisine

Australia has many historic links with the United Kingdom, including, not least, the fact the first European settlers in the country were from the United Kingdom, and that the country was a British colony and later a Dominion within the British Empire. As you might expect given this history, many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and roasted or grill meat, remain popular to this day.

Since World War II, Australia has also seen increased immigration with Mediterranean countries and Southeast Asia, and this has greatly enriched the variety of Austrlian cuisine. New recipes, unique to Australia have also been developed, sometimes based on unique Australian plants, and also inspired by "bush tucker" (foraged food, often inspired by traditional aboriginal recipes).

Some uniquely Australian foods include:

- Pie floater - A British style meat pie. However, the pie is covered with tomato sauce, turned upside down and served in a thick green pea soup.

- Damper - A traditional recipe for travellers in the outback, damper is Wheat-based soda bread that can easily be prepared at the roadside.

- Chiko roll - A spicy Australian version of Chinese spring rolls. Chiko rolls contain mutton, cabbage, carrot, celery and sometimes barley, and are deep-fried.

- Vegemite - A paste made from yeast extract. Vegemite is eaten as a spread on toast or sandwiches.

Australia also has its own unique desserts (although New Zealand would also claim to be the originator of some of these).

- Pavlova (also claimed by New Zealand) - A meringue with a crispy exterior, but light and fluffy on the inside.

- ANZAC biscuit (also claimed by New Zealand) - Biscuits made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe be specifically designed so as to produce a biscuit that would preserve well.

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

The After Party: Pilot Episode | Part 3 of 3 | Skewering POP CULTURE for the HAM Channel

The After Party skewers pop culture, youtube and whatever we hear in the news or find on the internet. This pilot episode features our pop culture pundits, who will act as your tour guides through hilarity and give you a college student's perspective on life. We tackle Michael Phelps, CNN, Sarah Palin, Grape Lady, the Deep South, and so much more. The After Party is a production of the HAM Channel, the student television station of Fairfield University (Fairfield, CT). More info can be found at: www.thehamchannel.com



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Getting Ready for Fall - Pumpkin Black Bean Soup

Yields: 9 servings Ingredients: 3 (15oz.) cans black beans, rinsed and drained 1 (16oz.) can diced tomatoes ¼ cup butter 1 ¼ cup onion, chopped 4 tsp. minced garlic 1 tsp. salt ½ tsp. pepper 4 cups beef broth 1 (15oz.) can pumpkin puree ½ lb. cooked ham, cubed 3 tbsp. Red Wine vinegar Sour Cream for garnish Preparation Directions: ~ In a food processor, process 2 cans beans and tomatoes until smooth. Set aside. ~ Melt butter in a large pot, sauté onion and garlic until onion is soft. Add salt and pepper. Stir in bean puree mixture, extra can of beans, beef broth, pumpkin, and vinegar. Mix until well blended, then simmer about 25 minutes to blend flavors. ~ Stir in ham and heat thoroughly. ~ Serve with a dollop of sour cream.



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Split Pea Soup Recipe : Cutting Ham for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. Learn how to cut ham for split pea soup with expert tips in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former pj's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=2ffngFy4z-A&hl=en

Australian Recipes and Cuisine

Australia has many historic links with the United Kingdom, including, not least, the fact the first European settlers in the country were from the United Kingdom, and that the country was a British colony and later a Dominion within the British Empire. As you might expect given this history, many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and roasted or grill meat, remain popular to this day.

Since World War II, Australia has also seen increased immigration with Mediterranean countries and Southeast Asia, and this has greatly enriched the variety of Austrlian cuisine. New recipes, unique to Australia have also been developed, sometimes based on unique Australian plants, and also inspired by "bush tucker" (foraged food, often inspired by traditional aboriginal recipes).

Some uniquely Australian foods include:

- Pie floater - A British style meat pie. However, the pie is covered with tomato sauce, turned upside down and served in a thick green pea soup.

- Damper - A traditional recipe for travellers in the outback, damper is Wheat-based soda bread that can easily be prepared at the roadside.

- Chiko roll - A spicy Australian version of Chinese spring rolls. Chiko rolls contain mutton, cabbage, carrot, celery and sometimes barley, and are deep-fried.

- Vegemite - A paste made from yeast extract. Vegemite is eaten as a spread on toast or sandwiches.

Australia also has its own unique desserts (although New Zealand would also claim to be the originator of some of these).

- Pavlova (also claimed by New Zealand) - A meringue with a crispy exterior, but light and fluffy on the inside.

- ANZAC biscuit (also claimed by New Zealand) - Biscuits made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe be specifically designed so as to produce a biscuit that would preserve well.

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

Betty's Ham-Seasoned Soup Beans with Cornbread Recipe

In this video, Betty demonstrates a quick, easy, nutritious, and thrifty meal--Ham-Seasoned Soup Beans with Cornbread, a favorite Southern Combo! Ingredients: (2) 15.5 oz. cans pinto beans (You may use any type of canned dried bean--red beans, butter beans, navy beans, Great Northern beans, etc. All of these are referred to generically in my region as "soup beans." You may make your beans from dry beans. This will be a cheaper meal, but a little more trouble for you. Just follow the package instructions on the dry beans.) 5 oz. Hormel chunk ham (You may use leftover ham chunks or other types of prepared ham chunks.) 3/4 cup self-rising flour 1 1/2 cups self-rising cornmeal mix (This is a mixture of cornmeal and flour. If you cannot find it, mix 1 cup of plain cornmeal with 1/2 cup of all-purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking powder.) 2 eggs 1 cup of milk (or enough to make a batter that is the consistency of cake batter) 1 tablespoon vegetable oil for baking pan (I used peanut oil.) NOTE: I FAILED TO MENTION ADDING THE OIL TO THE BAKING PAN, BUT IT IS NECESSARY FOR THE PAN TO BE GREASED, SPRAYED WITH COOKING OIL, OR HAVE 1 TABLESPOON OF VEGETABLE OIL ADDED. 1 chopped onion (for topping, if desired) Empty the 2 cans of pinto beans, including liquid, into a medium saucepan. Add the ham chunks, including liquid, to the beans. Stir together, and place over low heat while you prepare your cornbread. (Stir the beans occasionally.) In a large bowl, combine 3 ...



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Pea & Ham Soup

How To Make Pea & ham Soup



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Grilled Cheese Sandwich - Roast Beef, Blue Cheese and Red Onion Jam

To view the next video in this series click: www.monkeysee.com This video will show how to make a grilled cheese sandiwich with roast beef, blue cheese and red onion jam.



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New Years Peas: Hurst Ham Beans (Old Commercial)

TV spot featuring Hurst hambeens "New Year's Peas."



http://www.youtube.com/watch?v=BpmU3A1iHAY&hl=en

Port and Food - Have a Go!

Port is not seen by most people as a great complement to many foods. Port is usually seen as something to have after the meal, after dessert really or around a fire whilst enjoying the great outdoors. However, by the time you complete reading this article, there may be some interesting tasting times ahead.

It is not a large change in thinking to agree that port is a good complement to desserts. Try a good tawny port with anything that has nuts or cream in it. Flavored ice-cream might be a bit of a stretch, but hey, give it a go. If you don't try it you will never know! Quality vintage ports will make a great complement to dark chocolate and darker fruit, like cherries, blackberries and the like. White port goes with most cheeses and white chocolate - what a sensation!

But what about the entrée - try serving a quality vintage of tawny port with blue cheeses or salty cheeses. For those who love port and blue cheese, this will be no surprise. The hard cheddar style cheeses also go well with port. Try port with a rich pumpkin soup or pea and ham soup, although sherry may be a better option for these. I once did see someone actually tip a glass of port into the soup - not so sure about that though. One never knows until one has a go! All of our tastes are different.

The main meals are a bit more of a challenge. If you are having port with the meal, it is best to remember that the alcoholic content of port is between fifty and one hundred percent higher than red wine. It has caught people out before and no doubt will again in the future. Tawny ports are usually lighter in color and sweeter than vintage ports. Ruby ports are a little sharper. With steak dishes that have pepper or garlic try the ruby ports, as a complement. For chicken dishes that are not so sharp, try the tawny ports. Mix and match until you get the complementary taste that enhances the food flavors.

Whatever the occasion, try new things and enjoy the company of others in the process. Use a port sipper to get the best out of ports and other fortified wines.

Remember: If you try it, you may even like it!

porkstar Melbourne Menu Showcase Tour 09 @ Bluestone Restaurant Bar | 22 June 2009

Bluestone Restaurant Bar 349 Flinders Lane Melbourne Vic 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese green mango and pork salad on Asian spoon. Oyster and pork crepinette. Pea and ham soup shooter with truffle oil (inspired by the wild pigs search for the truffle). Entrée. Pigs tale - a pork story. Pistachio and pork terrine. Goat cheese panna cotta with bacon syrup. Braised pork belly with Jerusalem artichoke, ras al hanout spiced scallop. Main. Roasted Western Plains Pork rack, smoked potato puree, braised apple and red cabbage. Dessert. Sicilian mince bastilla, apple salsa and a vanilla and pear ice-cream. | Background | porkstar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. porkstars are princes and princesses of pork who are involved in exclusive VIP events, porkstar dinners and porkstar degustation lunches. Australian Pork Ltd. have been marshalling an elite group of the country's leading porkstars who represent some of Australia's finest in culinary talent. Those selected have been honoured as porkstars in a series of advertisements in food service publications, and more recently in the likes of 'Australian Gourmet Traveller' and 'Vogue Entertaining + Travel', acknowledging their achievement and their contribution. The porkstar series encourages chefs to engage, experiment, invent and reinvent with the unmatched ...



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Channel 4 Adverts, Continuity and Idents

Adverts, Continuity and Idents from 1992.The feature film was It always rains on sundays. The adverts were; • Centre Parcs • Snow White & the Seven Dwarfs Re-Release at the cinema • Kelloggs Frosties • Aer Lingus • Promo for comedy show Evening Shade with Burt Reynolds, appearing on Channel 4 • Keep an Eye on Four Promo • Promo The Camomile Lawn appearing on Channel 4 • Campbells Ham & Cheese Soup • Right Guard • Simplicity Sanitary Towels • Cadburys Mini Eggs • Talking Pages • Maxiflush Toliet Bleach • Swinton Insurance • Tropicana Orange Juice Copyright acknowledged Channel 4 1992



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Dean Ashton tribute

A tribute to West Ham's Dean Ashton. COME ON YOU IRONS! =) Song: Bowling for Soup- I Ran This video used to be on my old account, I did this in August 2008.



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CROCKPOT: Potato cheddar soup with ham

Makes 6 servings You will need: 2 pounds red skin potatoes (gold works too) 3/4 cups veggies (optional) 1 medium onion 3 cups chicken broth 1/2 teaspoon salt 1 cup half and half 1/4 teaspoon black pepper 2 cups shredded cheddar cheese (8 ounces) Place your peeled chopped potatoes, veggies, onion, broth and salt into the crockpot. Cover and cook on LOW for 6-7 hours and HIGH for 3-4 hours, until veggies and potatoes are tender. After the desired time turn your crockpot to HIGH, if it wasnt already. Now add the half and half. Cover and cook for 20 minutes. Turn off your crockpot. Remove the lid and pot if you can. Let stand for 5 minutes. Now add in your cheddar cheese and stir until melted. ENJOY! FTC: I purchased all these items myself. I am not being paid for this video by the companies mentioned nor am I affiliated with any of the companies mentioned.



http://www.youtube.com/watch?v=HNB86qI1Y5w&hl=en

Split Pea Soup Recipe : Add Ham & Seasoning to Split Pea Soup

Learn how to add ham and seasonings to an easy split pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Contact: www.thequeenbee.com Bio: Stephanie Barnett's careers have spanned from art director to personal chef to design and ad work. Filmmaker: randy primm



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Carlin Sunday - 2 Carlin Recipes

Carlin Sunday - Carlins

Do you remember Carlin Sunday? Carlins seem to have dropped out of favour nowadays. But when I was a lad in the northeast of England, we used to have Carlin peas also called Maple peas, Black peas or Pigeon peas once a year on the Sunday before Palm Sunday. It was a yearly tradition in much of the north and on Carlin Sunday even the local pubs and clubs would provide bowls of them free for their customers.

These small black peas were mentioned in Elizabethan times, and in all probability carlins would have been grown by monks of the early Middle Ages, in the monastery gardens. In those days beans and peas were a large part of the staple diet. The six-foot high plants produce abundant crops and can be eaten when fresh, or dried for use in the winter months.

There was even a rhyme that mentioned them.

Tid, Mid, Miserai

Carlin, Palm, Paste egg day.

We shall have a holiday,

bonny frocks on Easter day.

Carlins according to an old tale even rescued the good citizens of Newcastle upon Tyne from starvation during the English civil war. In those days Newcastle was a Royalist city in support of King Charles and a Scottish army crossed the border and swept south intent on capturing Newcastle and securing the coal supplies on behalf of their allies the parliamentarians. Newcastle however was no easy nut to crack and the city was put under siege. The siege of 1644 lasted from July until October and at one stage the supplies ran out and the people were starving. Just when thing were at their worst a Dutch ship saved them by evading the blockade and reaching the port with its cargo of carlings.

My mother used to serve the peas hot, sprinkle with salt and pepper and we would add a good slosh of vinegar before devouring them with gusto.

Recipe.

1lb Carlins

2 oz butter

A good pinch of salt

Vinegar

Method.

Place the Carlins in a bowl, cover with water, add pinch of salt and soak overnight.

After soaking, drain and place in a pan of boiling water for 20 minutes. (Boil for longer if you like them softer)

Heat up the butter in a frying pan, drain peas, add to the pan and fry for 2 to 3 minutes.

Serve hot with salt, pepper and vinegar.

Or if you wish you can serve them hot, sprinkled with brown sugar and a good splash of rum.

The following carlin recipe has nothing whatsoever to do with my mum, but I spotted it on an Internet site belonging to the 'Irish Seed Savers Association' and I thought it would be interesting to try. The recipe was sent in to the site by Lorraine Marshall and I have reproduced it below.

Carlin Pea Fritters

4ozs Dried whole Carlin peas

1/2 tablespoon olive oil

1 egg

2ozs self-raising wholewheat flour

1/8 pt(75ml) milk ( I use soya milk)

sea salt

freshly ground black pepper

oil for shallow frying

Cover peas with boiling water and leave them to soak for several hours, then drain and rinse them. Put into a saucepan with more water and simmer until they're soft- about 45 mins.

Drain them and mash them (I find that the carlin peas cook unevenly some are still hardish, so I get my husband to mash them with a fork!).

Add oil, egg, flour and milk plus salt and pepper, mix well.

Fry in a little oil in desert spoonful sizes until crisp and brown on both sides. Drain well on kitchen paper.

Copyright Fred watson February 2008

Best Ever Whipped Potatoes

The humble potato has traveled all around the world and every where it lands, it makes a lasting impression on the people who eat them. But there was a time when no one but the ancient Inca's were eating them. In fact the word potato is derived from the word batata which means sweet potato in Spanish.

The reason only the Inca's were eating them is because all the other civilizations new the potato to be a member of the nightshade family which are poisonous. So how did the Inca's eat them? Well, they learned how to domesticate them and essentially cultivated a variety that was not poisonous. Christopher Columbus brought them back to Spain in 1492 and from there they spread around the world.

In todays modern supermarket with super variety we can find dozens of kinds of potatoes. In reality there are only 3 kinds to be concerned with. The best way to group them is by the starch content. There are high, medium and low starch varieties. High starch varieties, like the russet and best for baking and making mashed potatoes. The medium starch varieties, like the yukon gold are good all purpose potatoes and they go well inside soups. The low starch varieties such as the norland red are best for boiling and making into potato salad.

So, for our recipe, we are going to need the high starch russets. In total you will need 2.5 to 3 pounds for 10 servings.

We first start out by peeling the russets. You want all the potatoes to be the same size so that they cook evenly so cut up the big ones to match the small ones. Next we add them into a heavy pot. Add just enough cold water to barely cover them. Bring the pot to the stove and salt the water liberally (at least 1 teaspoon or more). Turn the heat to high and cover the pot.

Now, don't go too far. When the water starts boiling, you need to turn down the heat. You don't want to have a rolling boil in the pot. That tends to break up the potatoes and turns the whole thing into soup. Once you have lowered the temperature check them every 2 minutes. The way to test for doneness is to squeeze one with a pair of tongues or 2 spoons. If the potato yields to the pressure and falls apart, then they are done.

While the potatoes are cooking, there is other work to be done. Everyone knows that you have to add dairy to mashes potatoes. Here is the best way to do this. Take 2/3 C of low fat buttermilk. Add to that 2 or 3 tablespoons of whipping cream. Take 2 or 3 garlic cloves and cut them into small pieces (about the size of a small pea). Add the garlic to the milk mixture and heat just to simmering for about 15 minutes. Do not overheat this mixture or the milk will curdle.

Now, you have your garlic infused milk and the potatoes are cooked and drained. The best way to mash them is with a mixer. But not just any mixer. You really should use a stand mixer like a Kitchenaid. They make short work of this arm twisting chore. Place the hot potatoes in the bowl of the mixer (if you want, you could have added the hot potato water into the bowl to heat it up first). Next using the flat beater and the mixer on speed 2 or 3 start mashing the potatoes. Gradually add the milk mixture (be careful not to add the chunks of garlic). You have to eyeball this part. The amount of liquid needed really depends on the potatoes you use. When you have added just enough liquid increase the speed to 5 or 6 and beat for about 1 minute.

Stop the mixer now, scrape the bowl if necessary and change the beater attachment to the whip attachment. Next we whip on speed 9 or 10 for 2 more minutes. We are almost done. Remove the bowl from the mixer.

It is decision time. We now have light fluffy whipped potatoes that are infused with garlic. If you like, at this stage you can decide to fold in some chives, some bacon bits or some Parmesan cheese. I would add 2 or 3 tablespoons. Of course you don't have to fold in anything because the potatoes will taste amazing by themselves.

Serve immediately with your favorite meal and enjoy the sounds of 'mmm' that are sure to come from your friends and family.

Hurst's® hambeens® Navy Bean Soup

Also known as Senate Bean Soup, this is a delicious and economical recipe from Hurst's® hambeens®. Visit www.hurstbeans.com for complete recipe.



http://www.youtube.com/watch?v=7ii68UckzGY&hl=en

Pea Soup w/Ham - My Way 2/2

I try my hand at some Pea Soup. PG



http://www.youtube.com/watch?v=Ho03reIIPEE&hl=en

Jeroen gooit Cup A Soup weg Episode 7

Jeroen koopt een Cup-a-Soup en gooit hem, vol, weer weg. Starring: Jeroen Nab Camera: Bart van der Ham Muziek: Nikola Pozderovic © Copyright 2008 Jeroen N. (Ronald mcdonald Foundation) Nikola P. Yunus U. Max Z. Bart vd H.



http://www.youtube.com/watch?v=XEQ6E1yn-R4&hl=en

pea and ham soup

keenpup drinks pea and ham soup cold doesnt look good



http://www.youtube.com/watch?v=MuqAzDmDkJY&hl=en

Speck 2.0

my dog just playin in the hall



http://www.youtube.com/watch?v=ktaPzgF6q98&hl=en

Tuscan White Bean Soup

www.lightscameracook.com Recipe 1 cup diced ham 1 cup matchstick carrots, diced 1 bag pre-washed fresh spinach 4 Beef Bouillon cubes 1 jar (26 oz) Classico Italian Sausage with Peppers & Onions sauce ½ cup Kendal Jackson Cabernet Sauvignon or chardonnay wine 2 can (19 oz) cannellini or other white beans, rinsed & drained 1 cup cooked ditalini noodles, or other small pasta (optional) 1. Heat a large stock pot over medium heat for one minute; add the ham and carrots and sauté for 2 to 3 minutes. Add bouillon cubes and 3 cups of hot water. 2. Bring to a boil and stir in the ditalini pasta. Lower heat to simmer for 10 minutes. 3. Add the Classico pasta sauce, wine and bag spinach. Simmer for 5 minutes. Add beans and cook for additional 5 minutes, or until heated through, stirring occasionally. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread. Serves 6 to 8



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Last Minute Guests? Try These Two Great Appetizers You Can Put Together Fast

Spur of the moment get together? This happens to all of us. It is Friday afternoon, and your colleagues are talking about getting together for a drink after work. You volunteer to have everyone over, but have no thoughts for a few quick appetizers.

Not to worry. If you keep a few staples on hand, I have a couple of great ideas for quick and delicious appetizers your guests will love! No matter what the season, these appetizers work well.

I always have a jar of artichokes, on hand -- the main ingredient of this recipe. I have made it so many times, that I just keep all the ingredients around now because you never know when friends or family will drop in for a visit. Here we go:

Artichoke Cheese Bake

1 can or jar of artichokes (if they are marinated, that is fine)
1 cup grated cheese (Romano or Parmesan work well)
1 small can diced chilies
1 cup mayonnaise
1 t. garlic powder
1/2 t. sea salt
1/2 t. freshly ground pepper
(Optional - at the holidays, I like to add about 1/2 cup of crab meat. Fold it into the mixture after you have pulsed the previous ingredients in the food processor. I omit the chilies when using crab meat in order to not overpower the flavor of the crab.)

Preheat oven at 350 degrees. Butter or spray a 1 qt. casserole or baking dish.
Put all the ingredients in a food processor and pulse until there are small chunks of artichokes visible, about the size of a pea.
Put into prepared baking dish and bake for about 35 minutes, or until a bit brown on top and bubbly.

This is a great dip with water crackers because they allow the flavors to really come through. I also like to use broccoli, cauliflower and red bell peppers to dip into it. Everyone always loves it, and are amazed that it is so simple to make. This one is an easy hit!

Pesto Bruschetta

1 French Bread Baguette, cut into 1/2" slices
1/3 cup pesto - any type
Roasted red peppers, thinly sliced, enough for 2 pieces on each slice of bread
1/2 cup grated or shaved Parmesan cheese
Olive oil

Heat oven to 400 degrees. Brush one side of bread with a bit of oil. Put on baking sheet, oiled side up, and bake until top is barely brown, about 7 minutes. Remove from oven and cool until you can handle them.
Flip the bread slices over. Spread pesto on each slice. Top with roasted red pepper slices and cheese.
Return to the oven for another 6 minutes, or until cheese begins to melt. Serve warm.

This is a great flavor combination with traditional basil pesto, or, any other flavor you may choose. I have used a sun-dried tomato based version in this recipe as well.

I hope these ideas will help you out in a pinch. Maybe you will end up keeping these ingredients on hand so that you can accommodate that last minute get together as well. They are homemade, quick and delicious. Your guests will love them.

Classroom Activities For Young ESL Learners

The brain likes to learn in little bits. Young children have short attention spans. Put these two thoughts together and add the fact that learning a new language is not an easy task. Therefore, an ESL (English as a Second Language) teacher has a daunting task keeping young students interested, awake and motivated to learn.

My young students range from ages 5 - 14 and my classes last two to three hours. Preparing interesting and relevant lessons is an ongoing challenge. Working from a textbook is a good place to start. Texts for young children generally offer some good activities but I find I have to supplement these. For one thing, the texts are often designed for a multi-lingual class of immigrant children who are learning in a new English environment such as in Canada, England, USA or Australia. In my case, I live and teach in Thailand so nearly all my students are Thai and much of the texts do not mean anything. For example, dialogues such as "Good morning, José. "How are you, Aziz?" need to be changed. Foods such as 'bacon and eggs', 'roast beef and Yorkshire Pudding' or 'ham and split-pea soup' are unknowns and meaningless to Thai kids. Often, I end up writing my own short dialogues with local names and familiar foods, places, etc. The key is to make learning relevant, especially with young learners. If you don't, you lose them quickly to boredom.

Every fifteen to twenty minutes, I try to change activities, getting the harder stuff out of the way first (grammar, spelling, phonics, etc). The children know that if they apply themselves to the learning at the beginning of the lesson, they will be rewarded later with some fun activities. But, even the tough stuff can be lightened. For pre-teens, I live a series called "The Grammar Lab". It is centered around an imaginary group of oddball and definitely eccentric characters: Splodge, Ruff and Tumble, Mo and Snapper, Mabel and Mildred. I have even used parts of the texts with some of my adult classes.

Students relate to visual stimulation and I like to get them involved in learning activities rather than standing at the front of the classroom and teaching at them. I get the little ones drawing pictures of words that begin with a specific letter. I use the great phonics material from and . They like coloring so I try to make this an educational activity such as coloring numbers, shapes, letters or pictures with easy captions.

Simon Says is very popular with my young classes. I use it to teach actions: Stand up, sit down, touch your nose, turn left, e.g. We often end a class with five minutes of Simon Says.

Board games such as Concentration are fun. Instead of matching pictures, sometimes the students have to match a picture with a word. This is good for vocabulary building.

The Never-ending Story is one I use often. With about fifteen minutes to go, I'll start by writing on the board "A funny thing happened to me on Saturday." Then, I hand the whiteboard marker to a student to write the next sentence. Students delight in creating their own story and write in characters and situations. I use this for teaching descriptive adjectives, pronouns and other grammatical points.

Another good vocabulary builder is 'Categories'. I write 30-36 words on one end of the board and five or six categories such as Office, Water, Colors, School, Hospital or Job. Students have to go up to the board and one by one place each word under the right category header.

I add a twist to Snakes and Ladders, asking students to use a word or phrase before moving ahead.

Because the brain learns best in small doses, changing activities regularly is how I keep my students as interested as I can. Learning should be fun and it is up to the teacher to make it happen. If you get a chance to try some of these activities in your classroom, I'd be interested in hearing from you as to how they were received. Email me at rwftaylor@gmail.com If you would like a copy of my ebook "Introduction to Teaching Overseas", contact me at rwftaylor@gmail.com

Dr. Robert Taylor

The Creamy Beef and Eggplant Curry Recipe

Preparation time: 20 minutes
Total cooking time: 30-40 minutes
Serves: 4

Ingredients for the creamy beef and eggplant curry recipe:

oil, for cooking
2-6 teaspoons red curry paste (ready-made paste)
500 g (1lb) topside steak, cut into strips
11/2 cups (375ml/12 fl oz.) coconut milk
4 kaffir lime leaves
100 g (3 1/2 oz.) pea-sized eggplants or chopped eggplant
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lime juice
2 teaspoons soft brown sugar
1/2 cup (15 g/1/2 oz.) Thai basil or coriander leaves

Directions for the creamy beef and eggplant curry recipe:

1. If you are thinking to try the creamy beef and eggplant curry recipe, start by heating the wok until very hot, and add 1 tablespoon of the oil and swirl it around to coat the side. Add the curry paste and stir for 1 minute over medium heat. Add the meat to the wok in batches and stir-fry for 3 minutes or until brown. Remove all the meat from the wok and set aside.

2. Add the coconut milk, kaffir lime leaves and 1 cup (250ml/8 fl oz.) water to the wok; bring to the boil and simmer for 12 minutes. Add the eggplants and cook for 5-10 minutes or until tender. Return the beef to the wok and simmer for 3 minutes.

3 Add the fish sauce, lime juice and brown sugar to the wok. Add most of the basil or coriander leaves, toss and serve immediately, sprinkled with the remaining basil or coriander leaves.

Nutritional Value for the creamy beef and eggplant curry recipe:

Protein 7.5 g;
Fat 13 g;
Carbohydrate 3.5 g;
Dietary Fibre 1 g;
Cholesterol 32mg;
Energy 653kJ (156cal)

5 Simple Summer Suppers

Summer is here and so is an increase in the temperature. No one wants to be stuck in the kitchen on a hot day with the oven going. No, you can't hand them a pop tart or a box of cereal and tell them to get out of your hair, even when that is really what you would rather do. I invested in a George Foreman Grill, so in the summer, I spend a lot of time preparing food on that or using the grill outside. So take a look at these tips and see if you can't manage to get out of the kitchen sooner and still give the kids a cheap and fast supper while you beat the heat.

1. Eggbeater Omelet - Pour you some southwestern eggbeaters into a pan, once it is done add some cream cheese and fold it over. Serve with some fresh fruit for a fantastic quick and easy meal that can be enjoyed anytime of the day.

2. Salads are not only a great way to beat the summer heat but they are cheap and fast to make. You can do a basic lettuce and tomato if you want. Or you can dress it put some cheese, boiled eggs and a pack of sandwich meat. Serve with half an avocado stuffed with sour cream or cream cheese. Chill some fresh fruit and mix it for a nice cool fruit salad for desert.

3. Chicken salad. Great for left over chicken, or I buy a precooked chicken at the store to save time, de-bone it, toss in some grapes and pecans, mix with low-fat-mayonnaise and a little honey mustard. You can serve this on a bed of lettuce, as a sandwich, a wrap and it makes a great panini as well.

4. BLT with a Twist. I keep cooked bacon on hand at all times. Mix together tomatoes, cucumbers and mayonnaise and spread onto a whole-wheat wrap then layer some lettuce and bacon evenly over the wrap and roll up. Cut diagonally and serve with some fresh raw broccoli that you have sprinkled with lemon juice...yummy!

5. Pea salad. There is nothing better than a good pea salad. I take a can of early peas (English peas), drain them and add 2 boiled eggs, a small Vidalia onion finely chopped and ¾ cup of shredded cheddar cheese. Mix it all together with some mayonnaise or ranch dressing and a hint of mustard and chill. Serve on a bed of lettuce with some boiled eggs and ham slices. This make a great side dish as well.

Just follow these tips and you'll be out of the kitchen in no time. Your wallet and your air conditioning will thank you now that you have taken the heat out of supper. Now you have fed them a nice cheap and fast supper every day and they are not complaining about it either. You will find that you feel better during the summer after a lighter meal as well as not being exhausted from the heat of the kitchen.

The Poetry of John Berryman (1970) 3/6

http://www.youtube.com/watch?v=f3UZCCsC44g&hl=en

Split Pea and Roasted Ham Soup

www.fixmyrecipe.com



http://www.youtube.com/watch?v=upTFJN8n9mE&hl=en

Video Recipe: Split Pea Soup with Ham

Chef Keith Snow from www.harvesteating.com creates a delicious and healthy split pea soup - a great use for leftover ham.



http://www.youtube.com/watch?v=OePae7rvWOA&hl=en

Black-Eyed Peas - Not Only Lucky, But Healthy Too!

Whether it's January 1 or September 1, people love black-eyed peas. These lucky fellows are traditional on New Year's Day, but that shouldn't stop you from serving them in a variety of ways beyond the first of the year.

Long after you've broken your resolutions and the celebrating is over, black-eyed peas have much more to offer. You can find them canned, frozen, fresh or dried, and they remain a relatively inexpensive food. Black-eyed peas are a wonderful source of iron and contain some protein, so keep in mind that they are a healthy choice year round.

Here are some new ways that you may cook up the lucky black-eyed pea:

Black-Eyed Peas and Smoked Sausage

1 package of smoked sausage (turkey is good!)

2 cups water

½ tsp salt

¼ tsp pepper

¼ tsp dry mustard

1 (10 oz) package frozen black-eyed peas

Brown sausage in skillet and drain. Add water and seasonings, and bring to boil. Add peas, and return to a boil. Cover, reduce heat, and simmer 45 minutes. Serves 8.

Tex-Mex Black-Eyed Peas

1 (16 oz) package dried black-eyed peas

5 cups water

¼ lb. smoked ham hock

1 fresh jalapeno pepper

2 tbsp onion soup mix

2 tsp chili powder

1 tsp salt

¼ tsp pepper

Wash black-eyed peas and place in a large Dutch oven. Cover with water 2 inches above peas and let soak overnight. Drain peas. Add 5 cups water and next 6 ingredients. Bring to boil, cover, reduce heat, and simmer 1 hour. Remove jalapeno pepper. Serves 8.

Rosie's Black-Eyed Pea Skillet Supper

1 lb ground beef

1 1/4 cups chopped onion

1 cup chopped green pepper

2 (16 oz) cans black-eyed peas, drained

1 (16 oz) can chopped tomatoes, undrained

3/4 tsp salt

1/2 tsp pepper

Cook beef, onion and green pepper; drain. Add remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes, stir often. Serves 6.