A quick stop in on this very early Monday morning to announce the winner of the Mad Hungry cookbook giveaway (the good). We adored your comments! I read them all to my husband on Sunday night and we think it sounds like you're all eating some pretty awesome food these days, and your boys are truly lucky for being so well fed! Without further ado, the winner is:
Tonya - From a family of 5, 3 of which are of the xy variety, I could put this book to use for sure! I love making as much as I can from scratch and love making yummy endless (ok seemingly endless) breakfasts with double batches of everything (of course!) such as Pumpkin bread/muffins(one to cook fast and eat, one to hopefully last the afternoon!), Cinnamon filled scones or homemade Belgium waffles! Yum!
Congratulations! Please email me at firstname.lastname@example.org to claim your prize.
Now, for the bad...my day job in the food world becomes incredibly hectic this time of year, and I'm working away from home far more than usual. Because of that, regular posting will be on a reduced schedule from now until the end of December. I hope to be here in this space three times a week, and am also working on the possibility of having a few guest bloggers as well. There are some really great things coming up, as we enter December, and I'm looking forward to sharing my ideas with you.
Finally, onto the soup. I have made this soup at least once a week for the past several winters, and this weekend it dawned on me that I hadn't yet made it once this year. I think these unseasonably warm temperatures are making my mind do funny things when it comes to my late Fall and winter cooking (I haven't brought out the crock pot yet either!). It's a hearty, filling and oh so tasty soup and it's made with 5 ingredients plus some seasoning. Without further ado, my split-pea and bacon soup....
Have a great day, friends!
Split-pea and Bacon Soup
2 cups peeled and roughly chopped carrots
1 cup bacon, diced
1 cup yellow split peas, picked over
6 cups of water
2 tbsp olive oil
2 tsp salt
2 tsp dried rosemary
~ In a large stockpot set over med-high heat, warm the oil. Add the carrots and cook for 3-4 minutes or until slightly browned around the edges.
~ Add the bacon and cook for another minute or two. Add in the split-peas and salt. Cover with six cups of water and cook for 1 hour at a rolling boil.
~ Add the reosemary and reduce the heat to medium low. Simmer for 30 minutes to an hour or until it thickens.