Free Inquiry Cooking: Recipe 3

Song credits: Beethoven: Fur Elise, Bagatelle No.25 in A minor, Wo0 5i

This week, I am featuring my Dad’s split pea soup recipe. This was something he made frequently throughout my childhood, especially for long days at the ski hill. It is a great hearty soup for cold days or when you are sick. The recipe is also extremely easy for beginner cooks, as it only requires you to place the items in a slow cooker and let sit for a few hours; making it almost impossible to burn. Although my attempt wasn’t as good as when my dad makes it, I am still pretty proud of my finished product. I would also like to give a shout out to my amazing roommate, Sheryl, who has been filming shots of me cooking so I can edit/make these videos.

Safety tip:

I thought it would be a good time to discuss the importance of knife safety. Some key factors to keep in mind include; keeping your knife sharp, never cut towards yourself, use a cutting board; you may place wet paper towel under your cutting board to prevent any slipping, use a rocking technique with the knife in one hand, and with your other hand curl your fingers when holding the food you are cutting to prevent any finger cuts.

Knife Safety website URL: Knife Handling and Safety

Recipe:

1 Ib. split peas (about 2 c.), 1 large onion, diced, 2 medium carrots, peeled and chopped, 2 stalks celery, chopped, 2 tsp thyme, 1 tsp. ground ginger, 1/4 tsp. crushed red pepper flakes, 6 cups low-sodium chicken broth, 1 small ham (or 1/2 ham), Kosher salt, Freshly ground black pepper.

Cooking Instructions:

Step 1

In a slow cooker combine split peas, onion, carrots, celery, thyme, ginger, and red pepper flakes. Pour broth over and add ham. Season with salt and pepper.

Step 2

Cook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft.

Enjoy!