Tag: peas

Meatball-Ravioli Soup

Meatball-Ravioli Soup

This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you […]



Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, […]

Split Peas Cook Up- Guyana

Split Peas Cook Up- Guyana

Oh, I’ve been procrastinating on this for a long time. I was having so much fun with holiday recipes, and then I got sidetracked by cheesecake, yogurt soup , and waffles, glorious waffles, that I forgot all about the countries. Well, you can’t really forget that the rest of the world exists, not unless you’re the president! Did he ever know about them in the first place? That’s going to be an AP US History essay question one day. Back to Guyana- this is a quick and easy stew, perfect if you’re just getting into cooking. We’re in that stage in January where people are still clinging to their resolutions to learn how to cook and eat healthier- make this recipe and feel good about yourself before you give up on your resolutions a week later and go to Taco Bell! My resolution was to be more positive. Not going well. Further bulletins as events warrant.




1 ½ cups dried split peas

1 sweet potato

2 yellow onions

1 cup vegetable broth (chicken would work fine, too)

2 teaspoons garlic powder

1 dried chipotle pepper

1 bay leaf

Start by peeling the sweet potato and onions. Save the peels to make vegetable broth, if you’re interested in that kind of thing. We should all be interested in that kind of thing!

Dice them up, and take a blurry photo. I get overexcited when I’m cooking, and it’s hard to focus the camera and myself.

Grab a Dutch Oven or other heavy, flat bottomed pot, and throw in the spices. If you want it to be really spicy, cut open the chipotle pepper. That way, the seeds will get out and be able to set your mouth on fire.

Saute them with a bit of oil,

and then throw in the vegetables. Sear them on high heat, just to get a bit of a crust on them. I can’t abide mushy vegetables. Or mushy people. Or people, in general. Someone remind me of this the next time I’m complaining about how I have no friends.

Now throw in the split peas. My mama says to rinse them. Why should you rinse them? My mama said so. Now pour in the water, add some salt, stir it around, and cook it on low heat for about an hour.

Check every 20 minutes to make sure it’s not burning or sticking.

Most of the excess water will be gone by the time it’s done, so just stir it, and serve it!

so just stir it, and serve it!

Chorizo Lettuce Wraps

Chorizo Lettuce Wraps

Chorizo lettuce wraps- the idea came to me in the middle of the night. I sat bolt upright and thought about the warm, rich spiciness of chorizo combined with crisp lettuce and a creamy, herby dressing drizzled on top. Then I got up at 3 […]