On the cooking forum I am a member of there is a monthly dish where we list the foods we want to try that month. One of the recipes is for Split Pea and Sausage Soup from allrecipes.com. I decided that soup would be a good thing for today since it was cold and blustery! After I decided this was the soup that I wanted to make, I went to the kitchen to get all the ingredients going and found out that I had no split peas! What I did have was lentils so I decided to use those instead. I definitely got a different soup than I would have if I had split peas, but it wasn’t bad with the lentils. For the sausage I used Turkey Kielbasa (for less fat). I’m thinking now that Grumpy probably wouldn’t have eaten it if it were green.
Slow Cooker Split Pea and Sausage Soup
1 pound dried split peas
1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped
In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
I decided to take a picture of Grumpy’s meal because his looked better than mine (His bowl was full and he was eating bread with his!). Actually, Grumpy told me to take a picture of his! LOL. He actually put the bread on the bowl himself before I took the picture!! Now that’s a step up from a few weeks ago when he laughed at me and told me I was retarded for taking pictures of my food! He still was laughing at me and making jokes, but he actually told me to take the picture of his bowl! he he.
The bread we had was homemade also. This is yet another recipe from allrecipes.com called Light Oat Bread. This is a really great recipe, however it didn’t quite turn out like it normally does and I’m not exactly sure what I did wrong. Anywhoo, I will still use it, either for toast or maybe later near the end of the week for a bread pudding recipe I’ve been thinking about making. This is a picture of what today’s loaf looked like.
Bread Machine Light Oat Bread
1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast
Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.
Since Grumpy has been having an inkling for a little sweet after his meal, (I know, I’m supposed to be sweet, but I’m not cake…I’m honey!) and because I have to keep things light for his “diet”, I went on a search for something to make with raspberries that would be yummo. I found the perfect recipe again on allrecipes.com!
Raspberry Almond Coffeecake – the reviews for this were pretty good so I figured, why not? I had all the ingredients. Well, as I started to make this I began to worry that there wasn’t enough batter. Not only that, it seemed there wasn’t enough wet to incorporate all the dry and I was afraid this was going to not be light, but a heavy cake. However, I did not make any changes to the recipe. Oh, I take that back….I used frozen raspberries instead of fresh, and used a little more confectioners sugar than called for in the glaze because the glaze was super watery without the extra sugar – but I don’t think that was too much of a change! I had to spread the batter out into the pan and that actually was the hardest part of the whole recipe – besides spreading the batter that was left on top of the raspberries (which were placed in the middle of the cake). I was also a little worried this wouldn’t be sweet enough because raspberries are very tart….but I did not add more sugar! I did my best and prayed it would turn out. As it was baking, this wonderful sweet raspberry smell filled my home. I was so anxious to have dessert! It turned out perfect and was just sweet enough! I think probably the glaze helped with the sweetness. This is a picture of my plate!
Raspberry Coffee Cake
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup sifted confectioners’ sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners’ sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
So, all the while I was in the kitchen today, I did have company. No, not Grumpy….but my constant companion, who is stuck to me like glue….Peabody! He will talk to me, stretch his paws out up to my knee, roll around on the floor beside my feet and wrap his paws around my foot. He cannot seem to let me be in the kitchen unless he is there demanding my attention! Here is a picture of him tonight watching me…the pic is a little blurry because he was moving, but he’s my baby boy!