Tag Archives: peas

So Save



Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end.  We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets.  The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice.  Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking.  Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.


Serves 4-5


1 tbsp vegetable oil

1 white onion, diced

3 cloves garlic, diced

2 sprigs rosemary, diced

1/2 tbsp fresh thyme

1 bay leaf, crushed

1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)

3 cups V8

2 cups vegetable stock

1 can crushed tomatoes, Italian style

1/2 cup acini de pepe (or other small pasta)


  1. Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
  2. Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
  3. Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
  4. Serve and Enjoy!

Nothing like a dish that comes together in record time and only requires one pot.  I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor.  Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy.  However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top.  For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.

Wasted Time

Twice Baked Potatoes – Samosa Style

This recipe is probably one of the first ones I ever wrote down as a MUST DO and I’m finally getting to it – four years later! The original recipe that I saw oh so long ago featured a standard russet potato, but I knew from the beginning that I wanted to try a sweet potato.  While regular potatoes are rather awesome, sweet potatoes are the definition of perfection in my opinion.  Previous curry experience gave me the confidence needed to start experimenting which is why this recipe went from a standard baked potato to a glorious twice-baked potato.  Twice baking gave all the ingredients time to get acquainted with each other, something I was worried wouldn’t happen in just making a topping and pouring it on top.

Wasted Time

Serves 2-3


2 Sweet Potatoes

1/2 tbsp curry powder

1/4 tsp ground cumin

1/4 tsp amchur powder (dried mango powder)

1/4 cup frozen peas, thawed

1/2 cup cauliflower, very well diced


  1. Preheat oven to 425. Wrap the sweet potatoes in tin foil and bake in over for 30 minutes.
  2. Remove and slice potatoes in half length-wise. Gently scoop out the potato, leaving the skin in the tin foil, and remove to a small bowl.
  3. Add the curry, amchur, and cumin to the potato and mix well before folding in the cauliflower and peas.
  4. Spoon the potato mixture back in to the skins and bake, open side up, for 25 minutes. Remove from oven and allow to sit for 5 minutes.
  5. Serve and enjoy!

The real trick with this dish is cutting up the cauliflower as close to the same size as the peas as possible.   Not only does it insure everything fits inside the potato skin, it helps keep an even cooking time.  I’m also sending this potato-tastic dish over to /52weeksofcooking for their potato challenge – for while it’s a bit late it’s the perfect dish as it’s all about the potato!

Couldn’t Escape

Aloo Matar

Aloo Matar

Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on.   Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey.  Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas.  While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.

Couldn’t Escape

Serves 4-5


1 tbsp vegetable oil

1 tsp cumin seeds

1 bay leaf

1/2 tsp tumeric

1 tsp coriander

1 tsp amchoor powder (dried mango powder)

1 tsp ginger, diced

3 cloves garlic, diced

4 shallots, diced

2 roma tomatoes, quartered

4 butter potatoes, peeled and quartered

2 cups frozen peas

1/4 cup water (or vegetable stock)

1 tbsp garam masala

1 tsp cayenne powder


  1. Heat the vegetable oil in a deep saute pan or sauce pan, add the cumin and cook for 30 seconds before adding the remaining spices along with the ginger, garlic, and shallots. Cook for 5-7 minutes, the shallots should be lightly golden.
  2. Add the tomatoes, potatoes, peas, and water. Bring to a strong simmer before turning heat to low and covering. Cook for 15 minutes, stirring occasionally to prevent sticking and help the tomatoes break down.
  3. Remove lid and add the garam masala along with the cayenne powder. Turn heat back up to medium and cook the sauce down, stirring frequently to fully mix all the flavors for about 7 minutes.
  4. Serve and enjoy!

This dish can also be easily adapted for the slow cooker with just a bit of precooking.  After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours.  I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options.  Next post should be made stateside – can’t wait to be home again!!!!

Be Good

Minestrone Soup 

Minstrone Soup

Happy Valentines Day! This day is normally reserved for chocolates, candies, and all other sweet treats but this year I wanted to go with something that was heart healthy.   I also had a slight oven malfuction earlier this week so I needed to go with something that could be done either on the range or in a slow-cooker so this soup was the perfect fit.  I’ve been making various tomato soups for years, but normally stick to creamy variety which I am trying to get away from.  This minstrone soup is full of vegetables but no dairy and low on salt so somewhere out there my doctor is smiling.

Minestrone Soup

serves 5-6


4 cups low-sodium vegetable juice (V8 or similar)

1 cup water

1 16oz bag frozen mix vegetables

1 1/2 cups frozen spinach

2 cloves garlic, minced

1/4 tsp cayenne powder

1/2 tsp chili powder

1 bay leaf

1/2 tbsp oregano

pinch of pepper


  1. Turn slow cooker to low and add all ingredients - cook for 8 hours.
  2. Before serving stir well and adjust seasoning as desired - Serve hot!

Joe likes to top his soup with fresh Parmesan cheese and Old Bay while I prefer mine on the naked side, though both of us agree that some fresh bread is the perfect companion for this good to the last drop soup.

My favorite part about soups like this is that the vegetables can easily be switched up based on what you like and what you have available.  The only one I’ve ever had issue with is okra, at least when doing it in the slow cooker, but all others from peppers to celery to baby potatoes are perfect for making this your perfect soup.   So on this Valentines Day take care of your heart with this delicious tomato soup.

Heart Lead

Daniel’s Tribute: Cauliflower, Potato, and Pea Curry

I am a creature of habit.  Every morning I wake up, feed the puppies, check email, shower/dress, and then check out my blogs while waiting for my hubby to finish up before carpooling out to the office.  A few Mondays ago I saw a blog post that caused me to double take, a post of remembrance for Daniel of Haggis and Herring.  I read the eulogy his loving wife wrote for him almost a dozen times before it finally sunk in.  I didn’t know Daniel in real-life, but had “met” him via the Secret Recipe Club.  Daniel was the person who always posted comments once everything went live, who was on the SRC Facebook page giving out advice and tips.   His blog posts were always some of the first ones I read, and I was always hoping that eventually I would be partnered with him for Secret Recipe Club.  For some reason whenever the linksy would post, I always wound up on H&H within the first three clicks.



In honor and remembrance of Daniel, the Secret Recipe Club has joined together across the four groups to pay tribute to such an active member of our family.  Each person was asked to pick one of the MANY recipes from Haggis and Herring.  When it came time to make a decision regarding the recipe I knew I wanted to do something that wouldn’t did any type of altering.  Luckily, there are many amazing vegetarian recipes on his blog to pick from.  In the end I went with an Indian recipe, after reading on his brother’s blog about Daniel’s passion for food coming out during his time working at an Indian restaurant.   Daniel’s recipe for Potato, Cauliflower, and Pea curry is better than any take-out I have ever had.  Maybe it’s the Amchur powder.  Or maybe it’s that passion his brother referenced.  My guess, it’s the passion he had for food.

Daniel, you will be greatly missed by everyone that had the privilege to know you.