More Kitchen Fun

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More Kitchen Fun – 23 January 2009

Last night I put 2 pounds of green split peas and 10 cups of water in our large slow cooker (6 ½ quart) set on “low.”

Then, early this morning I added the following ground seasonings:
1 tbsp Ginger
2 tbsp Cumin
2 tbsp Coriander
2 tsp Cardamom
2 tsp Turmeric
1 tsp Mustard Seed
(The blending of these seasonings while they’re cooking fills the kitchen with a wonderful aroma!)

And diced veggies:
4 cups onions
4 cups carrots
2 cups celery

I let all these ingredients cook for an hour or so on “low,” and then added four small diced potatoes. While this was cooking, I made a large tossed salad with romaine lettuce, carrots, cabbage, zucchini squash, and onions.

For lunch we enjoyed our yummy curried green pea soup (we like our soups very thick!) and salad topped with cooked pinto beans (kept in the fridge), raisins, sunflower seeds, balsamic vinegar and a little extra virgin olive oil.

I like to experiment with our recipes, adding or subtracting some ingredients. For example, this soup was a modified version of our “Yellow Split Pea and Collard Green Curry Soup.”

For our recipe collection, photos, and information, visit:

"Joyful Curmudgeon"
An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.

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