Friday, June 15, 2012

The Case of Mediterranean Potato Salad (Sexy Update)

In 2010, Mediterranean Potato Salad was my first blog post and recipe. At that time, I posted it with a picture of the facade of an antique store. Ha! The salad never needed tweaking in the taste department—it's minty fresh—but I've finally come up with the perfect beauty makeover. Instead of boiling the potatoes, roast them. They keep their shape. And why not use cute and colourful baby, red potatoes? Revamping that original recipe—


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

Friday, June 1, 2012

The Case of Split Pea Soup

My girlfriend gave me some pansies for a hostess gift the other day. She wasn't the least bit surprised when I told her I ate them.

Split Pea Soup

2 onions, chopped
4 cloves garlic, minced
2 carrots, chopped
8 cups water
8 rounded tsps (for 8 cups) vegetable bouillon powder
2 cups split peas
2 tbsps soya sauce
6 bay leaves
2 tsps oregano
1 tsp curry powder
1/4 tsp pepper
salt

Cover and simmer the first 11 ingredients (onions to pepper) for 45 min. or until the split peas are tender. Remove the bay leaves. Blend. Return to pot. Add more water if necessary. Salt to taste. Serves 5.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.