Monthly Archives: July 2012

I’ll be the first one (okay, no my FAMILY would be the first ones) to tell you that I used to HATE admitting I made mistakes!  To the  point of vehemently arguing that it was not a mistake at all (even if I really knew I’d made a major booboo).  Years, maturity and wisdom finally worked into my thick skull (and God worked on the pride thing) and I actually now embrace (some of) the mistakes I make as abilities to grow and learn.  The kitchen is one of those areas in which I actually love to make mistakes.  As long as no one gets hurt.

Today  we are doing the Miller House tradition of Fridge Purge.  Which means – I am not going to buy more refrigerated groceries until we make some room.  So meals get creative.  I had about 8 stalks of cooked asparagus that no one was going to eat and would be headed for the trash by Saturday if I didn’t come to the rescue and FAST.

Also – several days ago I had a failed attempt at Sour Dough Bread.  Don’t ask me why but that stuff alludes me every time. But no way was I tossing that whole loaf out just because it was squatty.  So it became Melba Toast (in the Excalibur Dehydrator).  All I did was slide the loaf very thin.  Brushed both sides with a tad bit of olive oil and dehydrated until crispy.

So here is the super frugal lunch that came out of it my mistakes and left-overs:

Please don’t ask for a real specific recipe – because I measured nothing – just started tossing in the ingredients and out came a very creamy, delicious Cream of Asparagus Soup (with Melba Toast) for two!

Basically it was the 8 cooked spears in enough fat-free milk to cover, cooked on low until softened.  Added about 1tsp of garlic grape-seed oil and seasoned with garlic salt, onion salt and savory to taste.  Then let simmer just a few minutes.

With a stick blender, I whirred the mixture until most of the spears were ground up nicely. I then took 1/4 cup(ish) of cold milk and mixed about 2tsp of Arrow Root Powder into it – poured that mixture into the hot soup and stirred until thickened.

Put it in the bowl, topped with fresh chives and two home-made Melba-Toast by mistake slices for dipping and Tah-Dah! I took that picture to share lunch with you! (o:  The other serving went to my particularly picky daughter – who actually liked it!

It actually tasted like it had a cheese base but it didn’t.  For those who are dairy free – we you could use non-flavored or sweetened  rice milk, almond milk or coconut milk.

For more photos of this visit our Millers Grain House Facebook Page – and “LIKE” the page to see more!

I hope you don’t throw out your mistakes or you tiny little left-overs *until they grow stuff on them or smell bad* – but that you use your imagination to embrace your mistakes and make something surprisingly pleasant out of them!

Best Blessings!

Donna

Typically a cold weather food, Split Pea Soup is a hearty meal that can be made entirely from foods that are stored for long term. Split peas last for a year or more in the pantry. Dehydrated carrots, onions and spices are also long term food storage items. If you can your own veggie or chicken broth, or purchase granules or bullion cubes then you’re set.  Nothing has to be “in season” to make this filling soup.

Here is the recipe and the steps.

Ingredients:

• 1/2 Cup shredded or diced dehydrated Carrots
• 1/4 Cup diced dehydrated Celery
• 1/4 Cup diced dehydrated Onions
• 1/2 Cup dehydrated Potato Cubes(optional)
• 2 Cups Split Green Peas
• 1 TBS Olive Oil
• 1 TBS Garlic Salt
• 1/8-1/4 tsp Cayenne
• 1/4 tsp Cumin
• 2 Quarts of Soup Stock (veggie or chicken or water/bullion equivalent)

 

First – soak 2 Cups of Organic Split Green Peas over night

Don’t worry.  They will likely look a little ‘frothy’ in the morning, but this is normal.

Just be sure before you go to sleep that you have covered the Split Peas with more than double their height in water.  For example, if the peas are about 4 inches in depth, put 8 inches of water ABOVE THE TOP. Twelve inches all together.  Because the peas will soak up a LOT of liquid over night making them easier to cook to smooth the next day.

After soaked, drain them before moving on with the rest of the recipe.

Mean while, back at the soup pot:  Add about 1 Cup of the liquid to the base of the soup pot, put in all of your dehydrated veggies and let soak for a little while (approx 30 minutes).

Now add remaining liquid/broth, Drained Split Peas and spices.  Cook on low heat for 2-4 hours. Stirring occasionally.

Either use a stick blender and put in the pot whirring until creamy or transfer by one cup at a time to a blender to blend most of the soup to creamy.  For a chunkier soup, blend only half of the soup and leave the rest as is.  Combine.  For a smoother soup, blend it all.  Serve hot.

Serve with freshly baked bread for a real treat.

This can even be pre-made with the dry ingredients in a cute little gift jar.  Simply put the Split peas as the base and a small decorative bag full of the other dehydrated foods combined with the herbs as a topper inside the jar.

EnJOY!