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FareShare Gazette -- March 2006 Recipes

A home-style FareShare Gazette -- March 2006 Recipes made with Onions Diced, Carrots Diced, Celery Diced, Lemon Juice, and Cayenne Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 cup
• 1 cup
• 2 tbsp
• 1 pinch
• 14 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 2 cup
• 1 tbsp
• 1/3 cup

Method (preview)

1. 1

   Set slow cooker to "high".

2. 2

   Preheat 12 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

3. 3

   While the water is heating, sort out any unwanted material from the dried yellow split peas.

4. 4

   Rinse split peas well and add to the heated water in the slow cooker.

5. 5

   When the yellow split peas soften and begin to break apart, wash and peel the onions and carrots.

6. 6

   Dice and place in a microwaveable dish with cover.

7. 7

   Wash and dice celery and add to the onions and carrots.

8. 8

   Clean and crush or mince garlic and add it to the rest of the vegetables.

9. 9

   Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.

10. 10

    Add all the seasonings except the lemon juice to the slow cooker and mix well. Add more hot water, if necessary.

11. 11

    Cover and leave on "high" setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

12. 12

    When split peas are soft and have broken down into a chowder consistency, turn slow cooker off, and add the lemon juice and mix well.

13. 13

    Bring to the boil and simmer for 30 minutes or until the vegetables are tender.

14. 14

    Add salt and pepper to taste, then oil, cinnamon, ginger, saffron and pumpkin.

15. 15

    Rinse the peas, drain, add water to cover and soak overnight.

16. 16

    Drain them and puree in a food processor or blender.

17. 17

    Transfer to a bowl and add onions, cilantro, peppers and salt.

18. 18

    Using your hands, mix and make little balls or flat patties.

19. 19

    Deep fry until golden brown and drain on a paper towel lined plate.

20. 20

    Serve with lemon wedges or garlic and vinegar sauce.

21. 21

    Soak the peas for a day and cook in water with the rosemary and bay leaf and garlic and onion until soft - about 15 minutes.

22. 22

    Drain the peas and remove the bay leaf and rosemary sprig.