True Funny Story...

I bought the latest issue of Forks Over Knives magazine because I need some inspiration around here.  I'm dancing a ton (and it's awesome) but I'm not in the mood to cook.  I took today off from work to help the situation. I flip through the magazine and a soup recipe catches my eye.  Yum, I think, I'll make that today. 

I realize I don't have two ingredients, no worries I think, I can substitute. 

As I put in the ingredients, I realize I'm recreating this soup that I used to make all the time. Ha. (Sometime around the new year, I did review my blog and think I should make that soup again.)

The recipe in the magazine was very similar and my substitutions led to the old soup I used to make.  It should be good.  It's cooking right now. Note: The recipe in the magazine didn't include peanut butter, but you can add it if you want (see my recipe). 

Soup!

Tonight, I made approximately this.

I used lasagna noodles and zucchini, but I made my own pasta sauce...

What I did:

Sautee the veggies sauteed (onion, cauliflower, zucchini, and kale) for about 10 -12 minutes.  Then add tomato paste (7 oz.) and garlic and good for another couple minutes.  Next add water 4-6 cups, and a veggie bouillon cube (or 2), some more tomato sauce (my home made was pretty much the equivalent of a big jar --24 oz.)  (Note The recipe for the homemade sauce includes oregano, basil, and chili flakes.) Bring everything in the pot to a boil. 

Add broken lasagna noodles -- my box said to boil for 4 minutes and then bake for 50 minutes.  I boiled them in the soup for about 15-20 minutes.

Yum.  Super easy. (That might be a pun; one that I may have made before.)  No picture, I'll try to get one next time.

purple! take 2

I made the quinoa salad with purple cabbage for Christmas Eve and my goal was to use up the whole cabbage because I usually don't (when I make that salad) and I feel bad tossing the cabbage (after it sits in my refrigerator and becomes a new life form).

With this motivation, I cut it all up -- I had a lot, it was a big cabbage.  I decided to stir fry it with an onion in olive oil.  Then I added a little ginger (1/4 teaspoon), garlic (1 teaspoon of dried), soy sauce, and sriracha.  OMG it was good.  We made this 2 or 3 more times over Christmas break.  We like it on rice, on tortillas, and on sourdough bread.

Perfect timing: Zucchini

It's been a while... remember me?  This year has been rough on the cooking and blogging front over here.  I'm working on it.

Today was a fun cooking day!  I found https://dreenaburton.com/zucchini-fritters/ and made them!  I had a HUGE zucchini and I needed inspiration.  Fritters were perfect! I played around with the spice.  I don't have dill so I stuck in garlic powder, onion powder, oregano, and chili flakes.  Yum.  I will try dill someday.  (Um, I might be a little scared of it.)

I was a little worried about the garbanzo bean flour and the need for cooking fully.  I've used garbanzo bean flour before, and I've always made sure to cook very well.

It felt like it was hard to get these fritters to cook because there was so much moisture in the zucchini. I couldn't tell if it was gooey under cooked or gooey moist.  I ended up using my sacred scanpan and then sticking the fritters in the oven on convection for a while.  Maybe I needed more flour?  Not sure.  (I have an idea for next time; I'll report back.)

Note: I must have cooked them enough because we ate a lot and everyone is okay.  (I had 10 cups of shredded zucchini and now only a few fritters left.)

I also made a roasted zucchini hummus.  Same as the raw recipe, just roast for an hour or so, (don't peel). Earlier this summer, I roasted two zucchinis and then froze them.  I hoped that they would be okay in hummus.  Today, I learned they were!  (Whew!  Good to know.)

I'm now making spaghetti sauce.  Nat wants to make a baked pasta so I made a LOT.  I might get to pictures.  Oh! Last night, we made vegan sushi. I'm trying to get back into the cooking mode. 

This summer, we spent a lot of time on the east coast, far away from my kitchen.  While we ate at some fabulous places that were vegan or vegan-friendly, I feel very out of the groove of cooking.  I'll have to make a list. I won't bee able to do much more than a list because I didn't get many pictures.

What else?  I could talk about working out.  I never slowed down on the dancing so tap still feels good.  I'll have to devote a post to that sometime soon, but don't feel like it now so I'll say, that's it for now.  More soon, if possible, or in 3 months (on Holiday break) if it gets crazy!

Purple Cabbage

I've seriously always wanted to cut up a purple cabbage... Okay, maybe not *always* but for a long time.  When I saw this salad, I knew I needed to make it.  OMG, so good.

I did almost everything she did.  My carrots weren't cut in as long of strips as hers, I just grated, but overall, I was pleased with how well I followed the recipe.

Here's the recipe in case her site ever goes down. Full credits to Cookie and Kate and Frugal Vegan! 

1 cup uncooked quinoa <-- slightly more than the original recipe (You can go with 3/4 if you prefer)
2 cups water <-- cook the quinoa with the water... these amounts worked well for us, I can't remember if it matched the package. I used the time amount listed on the package.
Set the quinoa aside to cool when done.

2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
¼ cup thinly sliced green onion

Dressing  
¼ cup smooth peanut butter 
3 tablespoons reduced-sodium tamari or soy sauce 
1 tablespoon maple syrup 
1 tablespoon rice vinegar 
1 teaspoon toasted sesame oil 
Garlic / ginger, or both...  <-- deviated here...I used a little dried ginger and about 1/2 teaspoon dried garlic
½ lime (or lemon), juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes

Mix all the veggies, quinoa, and dressing together.  I put on a few sprinkles of salt as I did this.

Garnish with chopped roasted and salted peanuts and fresh cilantro

Um, Hi...

I still blog here.

Really.

Last weekend, we went to one of our favorite restaurants and they had an almond ricotta with asparagus dish... So good!

Tonight I made a veggie bake and decided I needed to make some almond ricotta to go in it.

I can't take credit for the recipe--it's really simple and DELICIOUS.

Thanks, Minimalist Baker!

What I did...

1 whole bag of blanched almonds from Whole Foods.  It says 2 and 1/2 cups, but  I measured right at 2 cups
 ~1 cup  of water
~ 1/16th teaspoon garlic powder
 ~2 tablespoons of lemon juice
~1 tablespoon nutritional yeast

Blend

YUM.

We put cooked penne, our homemade pasta sauce, some vegan sausage, cauliflower, kale, broccoli, and the ricotta... Baked @ 350 for 45-50 minutes. YUM!  (I can't decide if I want to add red pepper flakes or not.)

(I used frozen, but stuck the cauliflower in with the pasta to unfreeze it.. should have done something with the broccoli, but it turned out okay just sticking it in frozen.)

So full! 

I tried to take a picture of the pasta bake, but it came out really odd looking in the night time lighting.... Next time!

Tofu "fast turkey"

We love our Thanksgiving turkey, but it's a lot of work.  I simplified the original recipe for a "lunchmeat" or easy dinner.  See http://chefinyou.com/2009/11/18/tofu-turkey-recipe/ for the original.  The original involves "night before" preparation. The prep time is streamlined because of how we cook the "turkey" -- we shape it flat for baking so it can cook off the liquid more easily. In the original recipe, the overnight drain really gets you a very dry tofu. 

Preparation (15-30 minutes)
Press the tofu--get as much liquid out as you can.  You'll use 3 14-15 oz. tubs extra-firm tofu.

After it's pressed, put the tofu and the spices in the food processor.

For the Tofu Turkey

All the pressed tofu

1/2  - 1 teaspoon ground dried thyme

1 tablespoon onion powder

1 - 2 tsp. garlic powder

salt (1 teaspoon) and pepper to taste

For the Basting Sauce

1/4 -1/2 cups low sodium tamari or gluten free soy sauce

2 tbsp olive oil

2 tbsp maple syrup

1/2 tsp sesame oil

Spread the "turkey" on a baking sheet pan with sides.  You can cook on parchment paper or a silicone liner.  Brush on basting sauce.

     


Bake at 350 for 15 minutes.

Brush on the basting sauce again.  Bake for 30-45 minutes more. The tofu will crack on top but still be moist inside when done.


Makes an awesome "meat" dish with a side of veggies, mashed potatoes, or salad.  We love it on sandwiches.



We cut off pieces for sandwiches/eating.

Closing in on the end of the year -- reflection time!

I've definitely kicked it up a notch or 5 at work.  I'm enjoying it, but I am not getting time to blog.  I have 4 blogs and posts are down on all of them, but it's okay.  Here I take a moment to reflect on the cooking and working out of this year.

We love "eggs." In addition to our quiche, youngest daughter, Tia, "invented" scrambled eggs.  Tofu mixed with spices (garlic, chili powder, tumeric, curry) and the black salt.  Super yum. 

I'm looking to perfect a veggie muffin this break.  I made one in the past, but I can't find the recipe that I used.  I'll keep digging. There's a chance it's on this blog here, but if not, I'll find another one/try to remember what I did. 

Over break, I'll post a link to our new favorite "turkey" dinner.  Perfect for lunch meat too.  

Made this soup last night for some friends.  I haven't made it for a while.  It's still good!  I did make the PB kind and the cashew cream kind.  It involves more pans, but at least all tummies are happy. 

Oh, I find this little list super helpful for dinner ideas.  Sometimes little lists are a big help!

Working out report (because it's the end of the year): Lots of tap! Okay on the Body Pump 1-2x every week.  Not enough Pilates.  Okay on the Hip Hop/Zumba (very aerobic) (1x a week).  Okay on the stretching.  Next year my goals include more of everything.  I'd like to do 2x a week body pump.  I am going to MAKE MYSELF do Pilates 15-20 minutes 2-3x a week.  My back is so much happier when I do.  Fifteen minutes is nothing. I just need to DO IT.  Hip Hop... If I can't do it more than 1x a week, I guess it'll be okay.  I think I can make it happen to do 2x a week by summer.  I fear I'm going to try to figure out how to stop time to make it all happen. 

Other goals: youngest daughter and I have some Pokemon goals, I want to get funding for a new bit of work.  I'll add here if I think of more.

New recipe in November

Where has this year gone???

I'm getting more writing done at work, but not here.  I guess I only have so much writing in me at any given point.

I found this recipe and I knew I needed to modify it! It sounded so yummy, but I always substitute some other non-dairy milk for coconut milk, usually cashew milk and indeed, that's what I did here.  I also changed out the lentils for garbanzo beans. I used frozen veggies because I didn't have fresh and didn't feel like a store run. And I didn't have the kind of curry that she had so I googled to see what all went into it and improvised. 

I mostly measured my spices... Or at least I did at first.  If I added more, I'm not sure how much so I put a range on those spices that I increased as I was cooking.

Oh She Glows called this a Butternut and Cauliflower Curry. That's a pretty good description.  We'll stick with that.  It's a winner!  New dinner!

Super easy dinner.  I threw everything into the pot and cooked it for 45-ish minutes. 
1 tablespoon extra-virgin olive oil
2 cups water, 1/2 cup cashews, blended into cashew milk
1 can (28-ounces) diced tomatoes, with juices
1 bag frozen cauliflower
1 -2 carrots 
1 bag frozen butternut squash
1 can (29-ounces) garbanzo beans
1-2 tablespoons curry powder
2 teaspoons onion powder
1 -2 teaspoons garlic powder
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon cayenne pepper
1/8 teaspoon ginger
1/4-1/2 teaspoon coriander
1-3 teaspoons chili powder
juice of 1/2 lemon

2 cups frozen broccoli (put in after everything cooks for 15 -20 minutes) -- this could be kale if you prefer.

Look, a bad picture.  I'll get a better one at some point.  Serve with sourdough bread, rice, quinoa, or just eat!

Lame blog post

Wow... it's been a while.  I do have new recipes, but no time to blog.

We made an awesome quiche this summer and LOVELY lemon zucchini bread.  A basil plant is giving us lots of pesto. We're getting beautiful tomatoes (and zucchini, but no pictures yet). 

 

I know we made other stuff, but I can't think now.  I just mostly came over to drop this link to a store with vegan leather.  We haven't bought from it yet so I can't tell you if we like it or not.  More soon.

Fried Rice

Only the vegetable loving vegans in our house like this, but we do like it!

https://runningonrealfood.com/healthy-vegan-cauliflower-fried-rice/

I food processed the cauliflower.  I started chopping the small head by hand, but my arms were really sore from body pump so I got out the food processor.  I'm glad I did.  It took less than 14 seconds to make the rice (my food processor has a timer on it).  If I'd chopped by hand, I'd probably still be standing there chopping instead of having already devoured this.

I did pretty much what she suggested at the above link, heated the pan with the sesame oil, poured in peas and carrots (I didn't measure, but about 1/3 of a bag -- mine were frozen and the carrots are match strip cuts so they cooked super quickly).

I stuck the corn in (probably also about 1/3 of a small bag of roasted corn), some garlic 1 teaspoon of chopped dried, and the cauliflower with 3/8ths of a cup of soy sauce. I also put in some onion powder 'cause I didn't have green or regular onions, and the red pepper flakes.  I added a few shakes of Bragg's Amino Acids -- I didn't count, but quite a few with some squirts... probably about 1/2 - 1 teaspoon.

We ate it as soon as it had cooked for about 6 minutes and we love it!  File under another recipe we'll make again!

I was going to make this, but I didn't have all the ingredients.  Hopefully I'll make this next weekend, but I don't know.  It's going to be hard to NOT make this fried rice.

(And I forgot to take a picture.  We devoured quickly!  Next time!)

Vegan sushi

 

Nori

Cucumber

Avocado

Tomato

Sushi rice (grown in CA)

Roll

Here are the spices in the tomatoes...1/2 tablespoon soy sauce or tamari,  1/2 teaspoon minced ginger,  1/2 tablespoon sriracha, 1/2 tablespoon sesame oil, 1/2 tablespoon kelp powder

For the rice (at the end of the cooking cycle) 1 tablespoon rice vinegar, 2 teaspoons sugar, 1/2 teaspoon salt

See http://www.carrotsandflowers.com/vegan-sushi-tomato-spicy-tuna/ for the full recipe, the beautiful pictures, and the directions.  

I was intimidated, but it really was pretty easy.  

Oh, you need a SUPER sharp knife for cutting you sushi.  Fortunately, Nick got me new ones for Mother's Day.  (I need to blog about them.)  Natalie, Tia, and I loved this and can't wait to make it again!

 

Zucchini

 

It's that time of year again!  

This year, I made a roasted zucchini hummus instead of a raw zucchini hummus.  All I did was slice the zucchini, brush it with olive oil, and then roast it for about 40 minutes.  When it cooled, I made the hummus with the recipe on the previous page with the slight exception of cutting back on the tahini.  

We've also made zucchini bread (3x I think) -- Nick's specialty, roasted zucchini with pasta sauce, and a raw hummus.  The zucchini hummus (roasted or raw) is a very good pasta sauce!  

I'm looking for more zucchini recipes.  I have 2 very large ones sitting on my calendar.  Maybe my friend wants one (or two).  

In sad news, our apricot tree isn't doing so well and we didn't get any apricots from it.  Well, I guess we got about 10, but that's pretty sad considering we were getting so many a couple of years ago. 

Kira creates Bean Dumplings and wins!

Simply marvelous!  You can read the recipe on her blog.

Over the summer, the girls have a way to make money... Find or create a new recipe and blog about it.  They get paid $2-10 for the recipe.  Desserts earn less money than super healthy dinners.

very very very easy

I think this blog should be known as the blog where recipes are SUPER easy.  I take recipes and try to hack them to make them easier and faster to make.  This blog is dedicated to people with very little extra time EVERY where!

Some of my hacks include:
1) using frozen veggies
2) cutting up onions ahead of time and freezing them
3) just being lazy

Today, I decided I wanted a chickpea scramble for lunch.  However, putting the chickpeas into a bowl and mashing them seemed like too much work.  I decided I needed to try to simplify chickpea scramble.  (What???! Chickpea scramble is VERY simple--it can't be done, they cried.)

It can and it was.  Here's how.

Open 2 or 3 cans of chickpeas.  Drain off 2/3 - 3/4s of the brine in the can, but keep 1/3-1/4.  Pour the chickpeas and brine into a regular pan.  Add a teaspoon or so of olive oil.  Add spices.  (I used 3 cans of chickpeas; I knew this was going to be good.)

Spices:
1-2 teaspoons of smoked paprika
2-3 teaspoons of chili powder  (maybe more)
1/2 teaspoon oregano
1-2 cloves of garlic
a few shakes of onion powder
1/2 - 1 teaspoon cumin
A few squeezes of Sriracha sauce (could be cayenne pepper)
1 teaspoon salt (remember I had 3 cans of unsalted chickpeas)

(Spices are approximate, I don't measure.  If you're nervous, start with the smaller amount, and then add more if you need it.  Tasting is part of cooking!)


Stir all the ingredients in the pan and smash the chickpeas while cooking.  I used a big stainless steel spoon to stir and smash.  Easier and less messy than smashing them in a bowl for chickpea scramble.  I cooked this for about 10-15 minutes.  I forgot to take a picture of what it looked like.  It wasn't that exciting; next time I'll get a picture!

I put it on a tortilla and smashed the chickpeas even more.  I added broccoli to my wrap.  YUM.  (I ate too much.)

Next time, I'll probably add some kale to the mixture. 

Sort of Socca

I call this sort of socca because we fry it instead of baking it.  

1 cup chickpea flour
1 cup water
3/4 teaspoon sea salt

spice with:
cumin
garlic or garlic powder
onion powder
chili powder or cayenne (optional)

Also needed olive oi.

I mix up the chickpea flour, water, salt, and desired spices and then let sit for a little bit of time (1/2 hour is good).

I make this into little pancakes in my cast iron pan with as little olive oil as I can manage.  The pan definitely needs to be coated well, and you need to keep adding it as you cook, but you don't need to deep fry.  (Although, I have used a lot of oil and it is good.)  I tend to make the pancakes somewhat small--about 1/4 cup of the batter at a time.

(Depending on how much oil you use, you might want to put these on paper towels to let cool so you can get rid of some of the oil.)


Yum!

Serve with sauteed onion and kale (or your choice of greens).

(This is comfort food, hence the "not healthy" label.)

Gyro "meat"

Reconstituting Soy Curls...
I spread them in a rectangular baking pan (9x9 or bigger so there's more surface area).

I sprinkle the soy curls with garlic powder and onion powder and add a little VERY HOT (almost boiling) water.  Add just enough to cover the bottom layer of the soy curls.  Stir a lot.  Add a little more water you need after you've stirred if some seem dry.  The bottom of the pan should be have maybe 1/8 - 1/4 inch of water on it.  Keep stirring.  Add other spices if your recipe needs it.

For the Gyro "meat" I sprinkle 1-2 teaspoons of dried oregano, 1-2 teaspoons or dried rosemary, a little ume plum vinegar about 1-2 teaspoons, and the juice of a lemon.  I don't add salt 'cause the plum vinegar is VERY salty.  If you use red wine vinegar you may want to add a little salt. 

I do this during the 10 or so minutes the water is soaking in and I'm stirring.  You may need to add a little more water and keep stirring.  The texture will be very soft, but not totally soaking.  (If you've soaked them in water you will see the difference.  I'm trying to get as much flavor into the soy curl as I can with this method.  If it's full of water, it can't soak up the flavor.)

In my big cast iron skillet, I add just enough oil to very lightly cover the bottom of the pan.  I stir them will browning them -- it takes about 10 minutes, maybe a little more.  I like them kind of crispy.

We serve with lettuce, tomatoes, and whatever sauce we have (sometimes hummus, sometimes more like a mayo)... I'll need to come back and list sauces.  I'll also need to add a picture.  Yum!

This is one of Kira's favorites!

Dinner equation

http://www.forksoverknives.com/recipes/mexican-style-bean-rice-casserole/
+
http://www.forksoverknives.com/recipes/no-cheese-sauce/

-

the brown rice

+

hashbrowns

=

Easy Dinner

I  made the "no cheese sauce" linked above and listed below and poured it over hash browns, black beans, frozen corn, and kale and then mixed well.

Here's the recipe for the no cheese sauce:
1 small yellow onion, peeled and coarsely chopped <--this could be roasted or sauteed first,
2 large red bell pepper, seeded and coarsely chopped
1/4 cup cashews
2 tablespoon tahini
1/8 cup nutritional yeast <--Can substitute garbanzo bean flour if you don't like/don't have nutritional yeast.  I think I might like it this way better.
1-2 teaspoons chili powder
1-2 teaspoons garlic
1-2 teaspoons chipolte powder
Salt to taste

Put in a blender/food processor and blend until smooth.

I put 1 pound bags of hash browns in 9x9 glass pans and in one pan I mixed in one can of black beans (15 ounces) about 1-2 cups of kale, and 1/2-1 cup of frozen corn <--note I don't really measure.

In another pan, I put another 1 pound bag of hash browns and just black beans.  <-- This was for the vegans who don't like vegetables (

I poured half the no-cheese sauce over each pan of hash browns and stirred it all up.  In the oven at 350 for about an hour (covered for the first 45 minutes).

Here it is!

Horrible picture... (and we'd already eaten half the pan).

Verdict:  The vegan who likes vegetables loved it, Nick and I loved it (even more the second day), and Tia liked it.  Tia and Natalie asked for it again the same week we first made it.  We made it on Christmas eve as yummy winter comfort food. 

Kira didn't like the texture of the (soft) hash browns.  I wonder if they were more diced potato shaped and less shredded hash brown shaped what she'd think.  Hrm.... Kira did come up with a great name for this dish... a hasharole.  :-)

I think this would be great with cashew cream--or roasted onions (or any roasted veggie) on side--or salad!  A green salad would be lovely.


Very similar to this dinner:  http://veryveryverygreen.blogspot.com/2016/04/new-dinner-broccoli-hashbrowns-and-spice.html

Dinner came to me in an email...

The other day, I got an email from Forks over knives and it had a link to this http://www.forksoverknives.com/recipes/creamy-potato-curry/:

I thought it looked interesting and was hopeful that everyone would eat it. Kira, our vegan who doesn't like vegetables, does love potatoes and likes curry and other Indian flavors. I'll include what I did here, but take a look at their site for the original recipe (and good photos).

1/2 - 2/3 cup cashews
6 Yukon Gold Potatoes, chopped into 1 inch pieces
1 yellow onion, diced
3 carrots, peeled and diced
1 bag of frozen cauliflower
1 teaspoon tumeric
1 tablespoon curry powder
2 tablespoons of an Indian Spice mix that I have that has cumin, coriander, and garlic in it (this is it)
1 cup (or so) of frozen kale
1-2 cups frozen green peas
1 (15-ounce) can garbanzo beans, drained and rinsed

Instructions:

1. Soak cashews in 2/3s - 1 cup of water.  I soaked mine in the blender while I got veggies prepared

2. Place the potatoes and 2 cups of water in a large pot. <-- I didn't think this was enough water, but it was okay.

Cover and bring to a boil, then add the onion, carrot, garbanzo beans, and cauliflower.  (I added them all at the same time because I thought they would be a better texture if I did.)  Reduce the heat to medium-low-medium and simmer, covered, for 10-20 minutes, stirring occasionally.

3. Add spices, and continue cooking, covered, for 10 minutes.

4. Blend cashews until smooth, then stir the cashew cream into the pot.

Before adding the green stuff (step ), I pulled some of the garbanzo beans, carrots, and potatoes for the vegans who don't like vegetables (Kira and Tia--my sweet girls who are slowly getting better about eating different foods).

5. Add the kale and peas and simmer for 5 minutes, or until the kale is tender.


Verdict... we will totally make this again!  3 out of 3 people who like vegetables really liked it!

Bad picture of the yummy dish below.  Thanks Forks over knives for another great meal!

One rainy day (October 16)!

I made two soups...

Split Pea soup and a Chipotle Mexican soup

Here's the Split Pea soup recipe:

1 teaspoon olive oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
1 1/2 cups dried split peas
1  teaspoon salt -- (I didn't think this was too much, but you may want to start with 1/2 teaspoon or less if you're watching your salt intake)
6-7 cups veggie broth (I split 3 veggie broths between two soups, so I'm not sure how much exactly.  Also, if you broth is salty, this will relate to how much salt you add.)

2-3 carrots, chopped
3 potatoes, diced
1 tablespoon chopped parsley
1/2 teaspoon dried basil
pinch dried thyme
1/2 teaspoon ground black pepper

Directions
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper.  Simmer for 1-2 hours, stirring occasionally. The split peas should get very soft and start to fall apart.  See picture!

Next time make more as 4 of 5 of us really like this soup!  (P.S. I like to add a little sriracha to my split pea soup!)

 

Chipotle Mexican soup recipe sometime soon.