Note: Since posting this recipe, I’ve removed grains, dairy, and sugar from my diet. I’ve left it up in case you’re looking for a great recipe, but I also encourage you to check out the Paleo diet and see if it’s something that can help you alleviate nagging aches and pains and live a longer, healthier life!
Happy Mother’s Day 2013 Month! (Pretend that makes sense). To celebrate, I dragged my mom into the kitchen and demanded she share her top secret recipes. Okay, it didn’t really happen like that, but here’s what came out of it:
This magical, delicious recipe for split pea soup is a classic from the childhood my three brother’s & I shared. (Have I not mentioned I have three older brothers?). This is also one of my mom’s most favorite comfort foods, making it a wonderful day to get together and cook! If you want a real treat, take this recipe to your mom and spend an afternoon together making it!
1 Bag split peas (This has some overnight prep — read below!)
2 Small onions
1 Hambone (frozen or fresh)
1 Celery bunch (keep the leaves)
1 Bunch carrots
Two aspects of this recipe may need some night-before prep.
- Your hambone, if frozen, should be taken out of the freezer to defrost in the fridge.
- Split peas should be soaked in water overnight in the large pot you’ll use to make your soup.
Tip: If you forgot to soak, boil your split peas on high for 5 minutes, then soak for 2 hours.
- Drain the split pea water and refill with fresh water. Set on the stove on medium heat.
- Chop all of your vegetables and add them to the split peas. Bring to a low boil.
- After simmering for an hour, pull the hambone out. Pull off any leftover meat and place it in the soup. Toss the hambone. Add water if need be.
- Continue to simmer for 4-5 hours. When the soup is almost ready, prepare your dumplings
Simple Dumplings Recipe
1 Egg per person
Flour until doughy (for five eggs, we used 1 3/4 Cup flour total, in 1/2 cup increments)
- Set a separate pot of water to boil on the stove.
- Whisk eggs in a bowl.
- Add 1/2 cup flour at a time until the dough reaches a doughy texture. Should be approximately 1 and 3/4 cup total for five eggs.
- Mix thoroughly, then drop 1/2TB size dough bites into the boiling water (about the size of a healthy grape).
- Boil up to 10 dumplings at a time. They will be done when they rise to the top of the water.
- Move dumplings into the soup as they finish.
Tip: The dumpling dough will double in size, so keep them small at first!
Simmer for up to an hour longer (or until you strike the dinner bell!). Enjoy!