Garam Masala Split Pea Soup

Growing-up I remember my mom would always make split pea soup with the leftover holiday ham. She wasn’t much of a cook but she had a knack for the crock pot and I have vivid memories of a questionable pot of mush simmering away in the kitchen. As a kid, the words “split pea” didn’t exactly appeal to me and yet the inviting smell always made me curious. I had tepid interest at the time but the adult me now recognizes the value of a house that smells good. I’ve been known to “burp” the oven just for feedback on smells. I want the house to smell good! It puts the home in homey.

There is an expression that we “eat with our eyes” (not sure that’s the case for kids and pea soup) but the nose most definitely has it’s place in the culinary world. Grown-up me has made a grown-up version of split pea soup by adding an Indian flair with a drizzle of garam masala brown butter. Kids might still turn their noses up but the adults in the room might be grateful for a fresh riff on an old favorite. This Garam Masala Split Pea Soup recipe is great for warming cold seniors and their caregivers. An adventurous child might enjoy it too but honestly, why is everything about the kids? They want to leave the house without a jacket when there’s snow on the ground. I mean seriously, what do they know? Make a pot of this soup to help survive the frigid months of winter. After a certain age, one can recognize the value of feeling warm and cozy, especially when served up as a bowl of delicious!

Ingredients:

• 2 tbsp oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1/2 tsp crushed red chili pepper
• 5 cups chicken or vegetable stock or broth
• 1 1/2 cups of split green peas
• 1/2 cup coconut milk
• 1/4 tsp salt
• 3 tbsp butter
• 1 tbsp garam masala
• chopped chives for garnishing

Directions:

1. In a large pot, saute the onion in the oil for a few minutes until the onions soften.
2. Next, add the garlic and the crushed red pepper and stir until it becomes fragrant.
3. Then stir in the stock/broth and the split green peas.
4. Simmer covered for about 45 minutes or until the peas are soft and cooked through.
5. While the soup is simmering, melt the butter allowing it to foam and begin to brown.
6. When the butter has turned golden in color, stir in the garam masala and saute for 30ish more seconds letting the spices become fragrant. Then remove from heat.
7. When the soup has finished simmering, remove it from heat and stir in the coconut milk and and salt.
8. Carefully pulse or puree the soup using an emersion blender (or stand-up blender)to desired consistancy.
9. Serve it in bowls with a garnish of chopped chives and a drizzle of brown garam masala butter.

Stay warm friends!

Grilled Eggplant Ramen Bowl

Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

• 1 tbsp fermented black bean paste
• 1 tbsp sesame or olive oil
• 1/2 a lime, juiced
• 1/4 tsp powdered ginger
• 1 tsp chili garlic sauce
• 1 tsp honey
• sesame seeds and scallions for garnishing.

Directions

1. Slice eggplant 1/2 inch thick and lay out on a baking sheet.
2. Sprinkle liberally with salt and let rest for 15 minutes.
3. Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
4. Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
5. Shake or stir vigorously to thoroughly combine.
6. With a paper towel, blot the mosture from the sliced eggplant.
7. Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
8. Brush marinade on the other sides so that both have been sauced.
9. Grill for 4ish minutes and then flip,reapplying any leftover marinade.
10. Flip again, brushing on more marinade as the slices grill.
11. Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

1. Make noodles according to package instructions.
2. Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
3. Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!