Split Pea and Ham Soup

IMG_6498Happy almost New Year! It’s hard to believe that 2016 starts on Friday. Hopefully you had a Merry Christmas with your families and ate a bunch of yummy food, I know I did. Christmas is a time for ham and I am sure that you have some leftovers that you are dying to do something different with! One of my favorite things to use leftover ham for is split pea soup. Despite the fact that is looks totally disgusting, its actually totally delicious. Its one of those food items that are impossible to photograph. I took one of Ina Garten’s recipes and tweaked it. I love using honey glazed ham for this recipe because it adds a bit of sweetness to the soup. Wishing everyone a safe and happy New Year… See you in 2016!!

Split Pea and Ham Soup

Ingredients:

  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1 -1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 6 cups chicken stock
  • 2 cups water
  • 2 1/2 cups diced cooked honey ham

Directions:

  1. In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
  2. Add the carrots, potatoes, 1/2 pound of split peas, ham, water and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
  3. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Peanut Butter Energy Bites

IMG_5593Breakfast is the most important meal of the day (or so I am told!) but I never seem to have time for it! During the week I am always running out the door in a rush, which leaves little time for scrambled eggs and bacon. I am always thinking of easy, on-the-go ideas that I can throw in my bag and eat at my desk or in the car. These no bake energy bites are perfect for those busy mornings. I was inspired by a local coffee shop that has similar bites when I was making these little peanut butter gems! Just two or three is enough to hold me over until I am able to blend up a smoothie or tie me over until lunch. Even better I love stuffing a few in a zip-lock bag and bringing them on the mountain with me when I am skiing or hiking! The best part about them is they taste just like a cookie… but they are healthier!

Ingredients:

  • 1 cup (dry) old-fashioned oats
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup dried cranberries
  • 1/2 cup ground flax seed
  • 1/2 cup chocolate chips
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

Directions:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.