The recipe was super easy to do. I split the dough up into four balls, baked one of them and put the other three in the freezer; to be baked up on another day. I think the only thing I'd do differently is to use a tad less salt, as the bread tends to have more of a salty flavor than I'd like. But the reason for making this bread was to go with my homemade pea soup.
So, for those who have requested the recipe, here it is:
- 2 lbs split peas (either green, yellow, or both)
- 1 onion, chopped
- 8-10 garlic cloves, chopped
- 4 Tbs butter
- 1 ham bone, meat still attached
- 9-10 cups water (add more, if desired)
- 1 tsp sea salt (optional)
- Freshly ground pepper
- 4 sprigs fresh rosemary (1 Tbs dried, crushed)
- 1 lb baby cut carrots, chopped
Soak peas overnight in water, then drain. In a large soup pot, melt the butter, then add the chopped onion, garlic, and ham bone, and cook, stirring frequently, for about 5 minutes. Add the water, peas, and salt. Simmer for about an hour or so, until the peas get mushy. Remove the needles from the rosemary sprigs and set aside.
Remove the ham bone and place on carving block to remove and chop the meat. In a blender or food processor, puree the soup and pour back into the soup pot. Add the chopped ham, rosemary, carrots, and pepper, and reheat on medium-low / low, stirring often, for about 30 minutes. Serve hot with slices of freshly-baked bread.
My daughter and I had gone apple picking with my mom, sister, and her kids to Hill Orchard in Westford, MA on Columbus Day. Unfortunately, there was not much left of my favorite variety, Macoun, but what we did find was Jonagold (my new favorite!), Ida Red, and Mutsu, among others.
I had already decided on making apple butter back when I was making those spiced apple apricot muffins last month, so now, with my peck of mixed-variety apples, I set to the task. I based my recipe for apple butter on this recipe that I found on Allrecipes.com. With a few minor changes, this is what I've come up with:
- 8-10 lbs of apples
- 1 Tbs Trader Joe's Pumpkin Pie Spice
- 2 cups organic sugar
- 1/4 tsp sea salt
Needless to say, I highly recommend using a food processor! :-)
Step 3: Cook on HIGH for about an hour or so, then turn the setting down to LOW and cook for 2-3 DAYS, stirring occasionally.
Step 5: Pour apple butter into jars for canning. Unfortunately, I did not have any canning jars, so I just used resealable plastic containers instead, as I KNOW that my family and I are going to eat through this rather quickly. I can ALWAYS make more!
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