#[word of the day] #FAsupportsnutrition #SNAPfood : Homemade @feedingamerica

Feeding America has a Photo A Day Challenge happening for March because it’s National Nutrition Month. I’m a bit behind thanks to techy problems  (and honestly, probably will not be able to do a photo every day) but here’s my contribution for  HOMEMADE.

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Like my little bowl? The whole set of dishes was FREE on Freecycle. Yay!

The lighting in my kitchen is terrible but this was delicious Sweet Potato & Chick Pea Soup . It was more like stew by the time I got to help myself to a bowl. Little buggers took most of the broth. I got the recipe  from The Sweet Potato Lovers’ Cook Book that I mentioned last week in my Library Loot post. It called for veggie broth but I didn’t have enough scraps to make veggie broth this weekend but I did have a chicken carcass stashed in my freezer, so I made chicken stock instead.

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YUM,amiright? Ok, maybe not at this stage but it does smell amazing while the bones are boiling.

The great thing about the Internet is that there are hundreds of great bloggers out there who have instructions on how to make just about everything , so I will not bother taking you through the steps on making homemade chicken stock. I’ll let this link do that: Make Chicken Stock From Bones

Added bonus : Someone brought over chicken wings. I rescued the celery and added it to my stock.

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Sidenote: I hate styrofoam with a passion.

If you want to participate in this photo challenge, here’s the photo prompts:

Recipe: Super Simple & Totally Vegetarian Split Pea Soup

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This is a way cheap and easy recipe. It’s one of my daughter’s favorites.

For this recipe, I use:

  • 1 bag of dried split peas- about $1.60
  • a few potatoes – 50¢? I dunno.
  • an onion- cents.
  • a few cloves or garlic – also cents (although mine was free thanks to a gardener friend)
  • dashes of your fave seasonings. I used lovage,oregano,salt & pepper
  • water

That’s pretty much it but I did throw in a handful of spinach,too.Most people add carrots but I hate those things. Unlike most split pea soup recipes, this has no chicken or ham broth ,so it’s totally vegetarian /vegan. You could use veggie stock instead or water,but water is just fine.

I figure it’s roughly $2.50 for a whole pot and serves my family of 8 with leftovers.

Split peas are unlike dried beans that need an overnight soak. You don’t need to soak them.

To make the soup, do this:

  1. Put your split peas in a stock pot and add enough water so that the peas are covered with about an inch of water on top. Bring to a boil, then simmer.
  2. Meanwhile, cook diced potatoes,onions, and garlic in a skillet. When those are done, add to pot with peas & water.
    OR …. saute the onions & garlic in the stock pot before adding the peas,water and potatoes. Both ways work just fine. This time I just happened to do it separately. Like this:

    Taters,onion,garlic

    Taters,onion,garlic

Looks like what was spewed in The Exorcist but thankfully, it tastes much better

Looks like what was spewed in The Exorcist but thankfully, it tastes much better

3. The total cooking time of the peas should be about 30-40 minutes. When they’re soft and mushy, don’t even bother putting them in a blender or food processor. You should be able to mash them down in to a smooth consistency with a potato masher or a sturdy mixing spoon.

In my opinion, non-pureed split pea soup just looks more appetizing.

And that’s that.