split{pea} personality

josh hates peas. he has made this very clear. whenever I make them or anything including them, he reminds me that when he was a child he always hid his peas in the crack of the table to avoid eating them. And now, as an adult, he boycotts them or picks them out.

josh loves split-pea soup. weird, right? i mean, the main ingredient is peas. maybe it's the delicious ham remnants, maybe it's my homemade croutons - I don't know, but the kid loves it. so, when I had a leftover ham bone from our Easter dinner, I knew what I needed to make.

Split-pea Soup

(or Stoup as Rachel Ray would say, cause it's thick like stew)

Ingredients:

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Directions:

1. -In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

1. -Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

1. -Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Homemade Croutons

Ingredients:

Bread

Melted Butter

Garlic Salt

Directions:

1. -Preheat oven to 350 degrees F (175 degrees C).

1. -Remove crusts from bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.

1. -Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

(Both recipes found via allrecipes.com)

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