Welcome to my first #HealthyFriday post. As you probably have realized I’m gearing up my blog towards natural healthy foods and recipes with emphasis on organic ingredients. In short it’s all about the whole foods experience. Don’t get me wrong I do enjoy other foods like desserts and cakes, which I will still post here and there. However, the trend to healthy foods is the only way (in my opinion) to stay sane and healthy in this hectic technology driven world. We are surrounded by heavily processed foods, that are not healthy at all. In my upcoming posts I will get more into the myth or truth about processed foods, GMO’s versus organic foods and simple ways to eat healthy. In this sense I hope you enjoy my #HealthyFriday post about my Power Sandwich.
Since this post is part about eggs I included a short kitchen story about flying eggs. Yes you heard right – flying eggs. Enjoy
No such thing as flying eggs…
It was a busy day for lunch at this fine French restaurant, where I was the apprentice chef in my fourth month. The sound of pots and pants being cooked and stirred in is something I can’t live without; it’s like music to me. Regardless – to get to the point – one of the cooks ran out of eggs so the chef asks me to bring up a tray. It was very hectic and the chef was feeling antsy. You know Chef Gordon Ramsey and how rough he can be to his team. Well Chef Gordon Ramsay was a lamb compared to my boss. (That said I admire Gordon Ramsay as he is an excellent chef)
I run down the staircase, picked up my tray of 30 eggs and run back upstairs only to miss the last step….! Up to this day I wonder why I stumbled over that last step. I made a big leap head first. No – I should really say – eggs first. Imagine a machine gun firing eggs. Yes, that’s how it looked like. 30 eggs in 1 second flying through the kitchen. Luckily I didn’t hit anyone, although one of the eggs missed the chef by an inch. You know the facial expression of Arnold Schwarzenegger’s Terminator, yes that’s the kind of look I got from the chef. He came towards me with a look that could kill and I thought: “that’s it I’m fired”. I had just finished my probation period of my two and a half-year apprentice ship although I just graduated from 2 years of culinary school. So I wasn’t a newbie, however – but as you can imagine I was in a precarious situation.
He started to yell at me, you know the same way Gordon Ramsey humiliates the chefs on TV. Yep, the same treatment I got only that his head turned red ( like a lobster), which I clearly remember as it was yesterday. However to make a long story short he send all cooks and dishwashers home right after the service. Usually the cooks and dishwashers do their part to clean their stations. This night the kitchen belonged to me with all its dirty pots and tables. I don’t remember what time I finished cleaning the entire kitchen, but it was well after 3 in the morning. Flying eggs are (not so beautiful) memories of mine…
Mama’s Egg Spinach Power Sandwich
This egg-spinach-toast reminds me of my youth. Whenever my mom didn’t have much time to cook she would make this dish, because it is so easy to prepare. However, she would also make it with boiled potatoes instead of the bread. Which is great, you just mash-up everything and it taste good – that said – if you like soft-boiled eggs and spinach. For this recipe I used a slice of bread because it is easy and saves time. The vitamins, minerals, antioxidants, fibers and flavonoids make this dish a true power sandwich with great health benefits.
Eggs Are Much Better Than Previously Thought
Yes they do have a lot of cholesterol, but the health benefits far out weigh the risks. Eggs are full of B vitamins and offer the best protein available. They have anti inflammatory properties which relieves stress. (Thinking of work)
Studies have shown when eggs are part of a daily breakfast regiment, fewer calories are being eaten later in the day.
Eggs are good for your heart and your head, because of the high amounts of B Vitamins. Also the cholesterol in eggs does not raise your own cholesterol level as studies have shown over the past 15 years. Obviously if your cholesterol levels are through the roof you’d better stay away from eggs.
Further studies have shown that eggs from cage free chickens are of better quality. They have more vitamins and omega fats due to the fact that those chickens live (almost) stress free.
Even Popeye Knew the Power of Spinach
Spinach is just as powerful as the egg. Spinach keeps your blood sugar low, your eyes sharp (not really sharp but healthy). It can help to bring down blood pressure. It’s good for your bones due to the Vitamin K, since this vitamin helps with the absorption of calcium.
Studies have shown that when women took high Calcium supplements (over 1000 milligrams) – even with the combination of Vitamin D – the risk of developing kidney stones was 17% higher than those who got their calcium from natural sources like green leafy vegetables. In fact no kidney stones have been detected in women who got their entire calcium supply from natural products such as milk, soy and vegetables.
The high amount of Vitamin A is good for your skin. Did I mention the vitamin C and E and lots of minerals equals a vitamin pill, just much fresher, unprocessed and perfectly natural.
Though there is one negative aspect of spinach; the pesticides it has been treated with. One can avoid the pesticides when buying organic.
Tomatoes are Healthier When Cooked
Yes, it’s hard to belief. However, when tomatoes are cooked lycopene is produced, which is the powerful antioxidant that battles prostate cancer. Tomatoes are full of vitamins, folic acid and have anti inflammatory properties. Recent studies have shown that tomatoes might reduce the risk of certain other cancers such as ovarian, throat, colon just to name a few.
When buying tomatoes look for a bright red color which are soft to the touch, not too hard and not too soft. Conventional grown tomatoes tend to be treated with pesticides. So look for organically cultivated tomatoes at your farmers market or the organic section of your supermarket. A 10 year study conducted by the University of California concluded that organically grown tomatoes have more vitamins and flavonoids than conventional grown tomatoes. And did I mention not to keep your tomatoes in the refrigerator. Keep them in bowl in a rather dark corner in your kitchen. Cover unripe tomatoes with a napkin or towel to keep them away from light. They will be ripe in a day or two.
A Bread Worth for a Power Sandwich
I’m talking about an organic whole grain bread. You can see the recipe by following this link: organic multi grain bread. I love bread despite all the hype that too much processed food is not good. That’s why I like to bake my own. Most breads these days are full of additives and preservatives. Once you check this recipe you know why I call it a power bread. It got everything from cocoa, cinnamon, flax meal, oats, sunflower seeds, pumpkin seeds and walnuts.
In short by eating this easy to make power sandwich you can drop the vitamin pill, because this meal provides all the nutrients our body needs and more.
Egg Spinach Power Sandwich
Recipe Type: Sandwich
Cuisine: American, Natural, Organic, Whole Foods,
Author: Kraemers Culinary Blog
4 slices of organic whole grain bread
8 slices of ripe organic tomatoes
1.5 lb organic spinach
8 slices of cheddar cheese,
1/4 stick of butter or margarine
2 cloves of garlic, minced
1 onion, finely chopped
Salt and pepper
Boil eggs to your liking.
Shock in ice-cold water for about a minute, set aside. See notes for more info on boiling eggs.
Grill or sauté tomatoes for 30-45 seconds on each side on high heat. Keep nearby.
Peel eggs in a way they don’t break. Keep warm
While the spinach is cooking – place 4 slices of bread in a toaster.
In a large pan melt butter over medium heat.
Add onions and sauté until translucent.
Now add the garlic.
Just before the garlic takes on color add the spinach.
Season with salt and pepper
Assemble all ingredients on top of toast and enjoy.
I use cold water to cook the eggs, once the water starts to boil I cook them for 4 minutes. That’s when the egg-yolk is soft inside. Cook it 1 or 2 minutes longer and the egg-yolks are not liquid anymore, but still semi liquid. For hard-boiled eggs cook them for 10 minutes.
I was guilty of all unhealthy eating habits at one point of my life. I think we are one of the most advanced nations in the world, but our unhealthy eating habits lead us to obesity and sickness with skyrocketing health care cost. One of the major problems we face is that fast food and unhealthy groceries tend to be cheaper than quality foods. Education is really a vital step to tell the public to make the right choices when buying foods. Below is a list of all unhealthy eating habits exposed and what solutions you have to get around that pit fall.
Fast Food – We want it snappy and satisfying
We are a super power nation with a super fast food addiction. Americans eat more fast food than ever before. We especially love it if we can eat it while on the go. Unfortunately most fast foods are highly processed, deep-fried and loaded with fat and sodium.
Healthy Alternatives: Use common sense when it comes to ordering fast food. If you have to go to a McDonald’s or Burger King go for the salads. Nowadays most fast food chains offering grilled meats as a well as healthier dishes. Subway and Blimpie are one of the fast food chains offering healthy alternatives with fewer calories. Also when ordering fast food keep it small, and don’t over-size it. Tip: if it doesn’t say grilled it’s probably deep-fried and loaded with calories.
Cheese Burger – the king of all fast foods
Sugary foods – We want it sweet
Americans eat more than 128 lb of sugar per year, which is 5 oz of sugar or 10 tbsp per day. Try eating that amount per day, you probably couldn’t. However, it is easily consumed in a soda or energy drink. The truth is we are eating too much sugar. We add sugar to our coffees, tea, cereals, dessert and beverages. As soon as we get up we crave sweets, whether it’s in the form of cereals, sweet coffee, danish, muffins just to name a few. Sugar is the main reason for obesity, diabetes and cancer in the world. The amount of obese children has doubled since 1970.
Very often we don’t make the connection that we are eating sugary foods as the ones listed below. However consuming these type of foods and beverages are not healthy over a long time.
Candy bars, sugary candies, lollipops, gummy bears, certain cereals,
Shelf stable bakery items such pound cake, muffins, Danish
Juices with 10% fruit, sodas, diet sodas, energy drinks, chocolate milk,
Eat products with reduced sugar content.
Drink water instead of soda. I know it’s boring, but it’s exactly what our body wants.
Choose coffee instead of cappuccino.
Fruit Tart – No one says you can’t have it. (Once in a while)
Sodium – We want it salty
Salt is the number one killer ingredient that is responsible for high blood pressure, kidney diseases and heart diseases. Every third person in America suffers under some form of high blood pressure. The fact is – food taste better with salt – and we don’t like bland foods. No one does, however salt intake can be reduced significantly by just eating smaller portions. Below is an example of salty foods:
Cold cuts, cured and smoked foods,
Canned vegetables and soups
Frozen meals, frozen chicken
Fast Food, French fries, pasta sauce, pizza,
Cereals, waffles, cake mix , bread, bagels
Vegetable juice, salad dressings, ketchup, etc
Healthy Alternatives: You might realize that most of the above named foods are processed in some kind of way. Cutting down on portion size helps to keep the salt intake under control. If canned and frozen meals can’t be avoided buy low sodium meals. The best way to eat healthier food is simply to cook at home with fresh ingredients such as produce, fresh meat, fish and eggs.
Snacking – We snack our Life away
We all love a snack ones in a while (me included). We eat snacks because our brain wants us to. It makes us feel good. I know it’s fun to open a bag of chips here and there. And that’s fine, but moderation is key here.
Late Night Snacking I’m guilty of this too. I love my few pieces of dark chocolate after dinner. However, for many of us a beer and some potato chips and we are in heaven. Well you might actually find your way to heaven, hell or the ER by keeping up with these unhealthy eating habits. The calories of late night snacking are being stored as fat since the body has no chance to digest them properly. While we sleep our digestive system is on a low drive and therefore doesn’t work efficiently.
Healthy Alternatives: A handful of peanuts, almonds or walnuts do the trick. Mix them with dried cranberries or raisins and you have a delicious sweet salty and healthy snack. Try making your own potato chips. Slice them very thin, add some olive oil and season with a little salt, paprika, fresh rosemary and garlic. Place them on a baking tray and bake until golden brown and crispy. That way you cut out the majority of salt, fat and additives. You can even make chips from coconut, green plantains or sweet potatoes.
Fat – We want it fat
Bacon, butter and cream bring it on. From BLT’s to bacon and eggs to à la Vodka sauce it’s a must have on most diner menus. Almost 18 lbs of bacon is consumed per person in America. From bacon bits to bacon chocolate bars, bacon is in. You like ice cream? Me too. The average American eats 5.6 gallons of ice cream per year. That’s a lot isn’t?
There are plenty of fat reduced foods offered in supermarkets. However, no one says you can’t have your bacon and eggs just have it in moderation.
It is OK to splurge once in a while. In moderation of course.
Big Portions – Super-size it please!!
We want it all and more. Over sized portions are very common and actually the norm. Just go to a diner and have breakfast, lunch or dinner. Look at the plates, what do you see? A big mountain of food, with absolutely no regards to calories, fat or carbohydrates. Since 1980 the average portion served in a restaurant has almost doubled. Lots of my friends eat ice cream out of the pint. Guess what they always finish it.
Eating food out of a container such as ice cream or chips out of the bag gives our brain the impression we must finish all. Serving desserts and snacks in a smaller bowl does the trick.
When dining out tell the waiter you would like to have a smaller portion. I love to order an appetizer as a starter and a second appetizer as my main course. That way I don’t over eat. I also use smaller plates at home, the portions look bigger when they are not.
We eat too fast – We love to gobble it down.
By the time we finish eating our meal we have consumed 20-30% more calories than we should have. It takes our brain about 15 minutes to realize that we are full. We grew up with this competitive mentality that someone could take or eat away our food.
Healthy Alternatives: Make a serious effort to eat slower. It’s called mindful eating. You’ll be surprised how much more you would enjoy your meals. Look at your food as it would be your last meal. Wouldn’t you enjoy and feast on it. I would. I know it’s easier said than done, but it works. Studies have confirmed that slower eating habits will reduce calorie intake significantly.
Skipping Meals – We claim we don’t have time.
Did you know that most of us gain weight by skipping meals? Because the next meal is a huge one. Starving your body slows down your metabolism.
Healthy Alternatives: Prepare your food in advance, so when you have a moment grab it and eat it. Your breakfast can be prepared the night before. Even your lunch can be heated in the micro wave. There should be no excuse. However, for those of us who actually have no time what so ever. I’m sorry for you, lucky you – there is still the good old granola bar or an apple.
Not getting enough Fibers
Many of us don’t get enough fibers in our diet. We prioritize everything in our busy life, but getting enough fibers is not always on that list. When I walk through the bread isle in the supermarket I realize that white bread is always sold out before whole wheat bread. There are no fibers in white bread therefore giving you no incentives to eat it. Yes it may taste good to some people, but it has no health benefits at all.
Fibers are a vital part of our diet. It has many health benefits, but most importantly keeps our digestive system intact. Getting enough fibers will prevent constipation and keeps the colon clean. They may also lower cholesterol levels, prevent diabetes and keep your weight in check. That’s a lot chew on, literally. Because foods high in fibers must be chewed on like apples, vegetables, whole grain bread etc.
So skip the white bread and choose whole wheat or multi-grain bread instead. Eat a fruit or two every day and include a healthy portion of vegetables with your meals and you should be good. Don’t forget to include a few nuts her and there and have an oatmeal once in a while. Check out my blueberry oatmeal with vanilla soy milk recipe. Drink enough water so the fibers can absorb it, which in turn gives you a smooth bowel movement.
A healthy variety of whole grain bread gives you half the daily fibers.
It really comes down to mindful eating. Moderation is key here. Check the ingredient labels before buying food and beverages and make an intelligent decision whether it’s worth to buy. In this sense I leave you with a few health tips to chew on. Spread the word if you don’t mind…
I would love to hear your comments.
What are your experiences with unhealthy eating habits. Tell us about it.
Did you skip meals?
Do you eat a lot of fast food?
Do you like to gobble down your food?
What is your stand on creamy or fatty foods? Do you care?
What about salt and sugar? Does it matter to you how much you eat of it?
Are you struggling to eat enough fibers? You’re not alone? Share your experience.
Do you know of any other unhealthy eating habits? Let me know.
I love the combination of blueberry, coconut and vanilla. You probably have seen this combination in my blueberry & vanilla soy milk oatmeal post. For this dessert I warmed up blueberries with cream of coconut and served it with a scoop of vanilla ice cream served on a cookie. The cookie’s ingredients support this dessert with flavors of coconut, vanilla and chocolate chips. Topped with a thin slice of banana and chocolate shavings makes this dessert a very simple yet tasty treat for any occasion.
A Quick Journey into the History of Valentine’s Day
As Valentine’s day is upon us we honor our spouses, partners or friends. We look to buy the biggest and reddest roses, the best chocolate money can buy and send the biggest cards out to our loved ones. It is truly a beautiful day to spend the evening together and celebrate a lovely friend ship or marriage. But where is this tradition originated and why are we celebrating Valentine’s day?
Did you know?
To make a long story short: According to the history books and online archives. St. Valentine who lived around A.D. 270 was a priest from the Roman Catholic church who married young soldiers before they went to war. The only problem was that the Emperor Claudius had forbidden soldiers to get married, because he thought these men are vulnerable and don’t make strong warriors compared to single men who have nothing to lose. St. Valentine ignored these regulations and kept on marrying soldiers in privacy. Once the Emperor Claudius heard of that he ordered St. Valentines to be killed. In his prison cell he was alleged visited by a maid to bring him food and drink. Before his death he wrote her a letter whith the ending words “from your Valentine”. This is almost 2000 years ago. Tell me Culinary Traditions aren’t powerful? Of course there are other theories about St. Valentine, maybe you know a different one.
What will it be? Chocolate, Flowers or jewelry.
According to an online survey published on about flowers; men buy flowers, candies and chocolate to show their affection to a loved one, while women use this opportunity to honor their relation ships to mothers and female friends. Chocolate is the most bought item for Valentine’s Day, followed by flowers and jewelry. Valentine’s Day is the second busiest Holiday after Christmas. How do you celebrate Valentine’s Day?
3.5 oz / 100 g / 1 1/4 cup organic quick cooking oats
2 tbsp coconut flakes
12 oz / 345 g / 3 cups unbleached organic flour
4.5 oz / 130 g / 1 cup chocolate chips
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Chocolate Chip Coconut Cookies
Blend butter, sugar, eggs and cream of coconut until well incorporated.
Add all other ingredients.
Scoop 1 1/2 oz cookie dough onto a greased baking pan, or on a silicon mat.
Flatten dough with fingers or spoon.
Bake at 365 degrees Fahrenheit or 185 degrees Celsius for 7-9 minutes.
Place baked cookies on rack to cool.
I used a confection oven, which speeds up cooking time. For regular ovens add about 2-3 minutes baking time.
Recipe Type: Dessert
Author: Kraemers Culinary Blog
3 tbsp sugar
2 tbsp cream of coconut
1/4 tsp cinnamon
Juice from one lemon
5 oz / 140 g / 1 cup organic blueberries
1 1/2 tbsp Orange liquor
In a sauté pan melt all ingredients except berries and liquor over medium heat.
Cook sugar mixture until it is reduced to half.
Now add the blueberries.
Once the blueberries come to a boil move pan away from fire and add the liquor.
Bring blueberries one more time to a quick boil and serve immediately
Serve warm blueberries to your favorite ice creams or puddings. It also taste delicious with crepes, pancakes or French toast.
Cookies taste best after they have just cooled out. Although you can store them in a cookie jar and munch on them for days to come. For this dessert I served the cookies with vanilla ice cream and warm blueberries. Decorated with a slice of banana and chocolate shavings. You can create your own ice cream cookie with any type of berries and your favorite ice cream.
Happy Valentine’s Day
What are your favorite cookies?
What is your favorite dessert using cookies or ice cream?
Do you like warm blueberries or do you prefer other berries?
In my opinion there are no wine pairing principles. The only true fact is your taste and your preference. So why am I naming this blog post wine pairing principles? The answer is very simple and you might be surprised!
At San Diego Bay Wine & Food Festival. (Photo credit: Wikipedia)
Have you ever ordered an expensive bottle of wine that didn’t match with your meal? You know what I mean, you paid a lot of money and the wine came burning down your throat or just didn’t harmonize at all. We all made this experience; at least I did until I knew better. There is a simple trick, which would harmonize any wine to whatever dish you choose, but I’ll get to this later. Here are the key facts that wine might doesn’t taste or match with certain foods, later I will explain how to make any wine taste with any dish – promise!
Three Wine Pairing Principles:
Salt: Hardly any savory dish wouldn’t taste without the use of salt. Herein lies the key: If the food is bland than your wine won’t taste either. (some exceptions apply)
Acidity: It is difficult to pair a wine with food that doesn’t have acidity. (some exceptions apply, will explain)
Umami: Is an amino acid that makes food taste incredibly good. Umami literally means “pleasant taste”. It is nothing else but monosodium glutamate, which actually occurs naturally in many foods such as tomatoes, green tea, spinach, cabbage, soy sauce and seaweed – just to name a few. Our tongue has receptors that can taste umami the same way it can taste sweet, sour, spicy or salty. In short food with a high amount of umami is difficult to pair with wines, if you don’t know the trick. Which I will explain just now. By the way I’m an opponent of MSG. Never used it and never will.
Here is the answer:
If your wine doesn’t taste or harmonize with your food chances are that one of the following ingredients are missing or not enough: Acidity and or salt, it’s that simple.
By acidity I mean lemon juice or any other acidic liquid. Let’s say you are eating a pepper steak, which is heavily crusted with cracked black pepper (I love it), paired with a red wine. The black pepper will most likely over power the red wine and the tannins will drive your throat crazy.
Solution: Squeeze a few drops of lemon juice over your steak and I guarantee you the wine will match perfectly to your steak.
Now the exceptions: Dessert, aha you might say. Most desserts are usually made with little acidity or salt therefore it doesn’t pair with wine, right? Wrong – ice wine for instance, which is one of many classifications for Riesling fits perfectly to dessert. I don’t want to get too deep into each wine. That I leave for another time.
I love wine since I have become a chef. These and other facts, which I have learned by attending many wine tastings and wine seminars, have helped me gain more knowledge about wine paring. I learned and understood the importance of cooking with the same wine that my customer would drink. Try this and it will blow your mind. Try a good bottle of wine not a $ 7.00 bottle.
Many years ago a customer brought me to wine pairing and its beautiful adventures. This customer came in ones a week with 2 or 3 small bottles of wine. I’m talking about expensive bottles. He asks me if we could conduct a wine tasting every two weeks, after the service was finished. I would cook the food and he would bring the wines to the restaurant, which the two of us would pair with the food. I agreed and we conducted wine pairings unmatched I have ever experienced. Up to this day I like to remember this great wine pairing experience. That said I like to emphasize that I’m not a sommelier, rather a humble chef who enjoys a good wine paired with good food.
I would love for you to test these facts the next time you enjoy a bottle of wine with a meal and good company. It doesn’t matter if it’s white or red wine, fish or steak. Maybe you have your own little trick to match wine with your food. I would love to hear it. Leave a comment! Thanks
I would like to acknowledge that one of my best wine seminars I had ever been was in Las Vegas during a Chef conference in 1999. The wine seminar was hosted by Tim Hanni a brilliant wine Educator from Napa Valley.
We just made it through one of the worst storms the American east coast has ever seen. That was in October of 2012. And now this blizzard that brought us more than a 2 feet of snow. I think that calls for some serious comfort food. The famous green split pea soup. A comfort soup made for cold and snowed in days. Luckily we didn’t lose power but others where not so lucky. I can’t think of another storm destroying our house it’s too nerve wrecking. Even month after the Hurricane left us we are still in renovation mode. For those of you who missed my Hurricane post, follow this link: Wood stove cooking and romantic candle light dinners
A Culinary Tradition that Carries On for Centuries.
I loved snow during my childhood – nowadays not so much. I remember on really cold days my mom would always cook up some comfort food such as a green split pea soup. I don’t know if it’s just me who craves comfort food on cold days. What about you?
The funny thing is My wife comes from the Caribbean and she has a comfort food too. It’s a curry, whether it’s made with chicken, fish or goat. But it’s not cold there. So how do you define comfort food? Does it has something to do with the weather or our emotions? I would love to know your take on it?
What is comfort food and why do we love it so much?
According to The Free dictionary by Farlex the definition for comfort food is: ” Simply prepared food that gives a sense of well-being: usually foods with a higher content of sugar or carbohydrates, which can be associated with childhood or home cooking”. There we have it, what ever is in our comfort food gives us a sense of emotional satisfaction.
A study by the School of Hotel Administration at Cornell University suggest that men crave comfort food during positive times while women yearn for comfort food in stressful times. Isn’t that interesting? What are you craving in comfort food?
Health Benefits of Green Split Peas
Split peas whether they are green or yellow are loaded with proteins and fibers. 95 % of all split peas come in dried form, which doesn’t diminish its health benefits. They are also packed with anti inflammatory properties and antioxidants. Studies have shown that peas in general have great health benefits such as lowering blood sugar levels, heart healthy, cancer fighting and cholesterol lowering properties, just to mention a few. For more info on health benefits on split peas follow the link. Linus Pauling Institute
Even though a split peas soup is loaded with “good” carbohydrates and calories I can say that this comfort food is quite healthy. Storm or no storm I will definitely stick to my comfort food as long as they are loaded with peas 🙂
Green Split Pea Soup with Bacon cooked in a Slow Cooker
Recipe Type: Soup, Entre, Comfort Food, Organic,
Author: Kraemers Culinary Blog
I cooked this green split peas soup in my fancy rice cooker, which is also a slow cooker. If you don’t have the time to slow cook use a stainless steel pot. You just have to keep the heat on low to medium and stir frequently. The cooking time will also be shorter around: 1:30 minutes.
3 slices bacon, diced
4 oz / 115 g butter
10 oz / 290 g / 1 1/4 cup organic green split peas
4 oz / 115g / 1 cup organic onions, finely chopped
4 oz / 115 g / 1 cup organic carrots, cut in 1/3 inch cubes
2 oz / 60 g / 1/2 cup organic celery, finely chopped
1 large organic potato cut in 1/3 inch cubes
3 cloves garlic, thinly sliced
1/2 tsp oregano
1 1/2 tsp salt
1/2 tsp mild vinegar,
2 1/4 cup water
3 cups organic chicken broth, low sodium
In a stainless steel pan saute bacon over medium heat until golden brown.
Discard fat and place bacon in slow cooker.
Turn on slow cooker and time for 2 hours. Remember I used a rice cooker with a slow cooking option. The temperature of my slow cooker might be different than yours.
Add butter, onions, garlic, celery and oregano.
Saute until translucent.
Now add all other ingredients stir once, close the cover and let cook.
Give it a stir once or twice during the entire cooking process.
Seasoned split pea soup with black pepper and salt if necessary.
Tip: For more pork flavor try adding a small ham hock or pieces of that. I prefer a smoked one, either way it will give the split pea soup a well-rounded satisfying flavor. Well, of course way more calories too.
Hello and thanks for visiting Kraemer’s Culinary Blog.
I am in the process of changing my blog name to Life of a Vegan Chef.
I have been a vegan for some time and love it.
I am also convinced that veganism is the most sustainable lifestyle, which will ultimately help the environment.
Please excuse any of the confusion, while I change my theme and concept.
As a chef I am thrilled to write about a fine dining vegan lifestyle.
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