Slow Cooker Split Pea Soup

When I come home for my grandparent's, I almost always have some goodies to use in my cooking. This week was a ham bone!

I knew I wanted to make split pea soup for lunch this week and I thought there might be a handy way to use the ham bone in this pursuit. A simple google search, and voila! Exactly what I wanted, plus, it was in a slow cooker!

This recipe could not be easier. You literally just place everything in the ingredient list in the order given. It's important that the peas go in first so that they are completely covered in water. In just 8 hours of hands off time you will have a lovely split pea soup that is very silky.

I omitted the bay leaf and parsley because I did not have those ingredients on hand and it was totally fine without it. Also I never ever peel carrots. That's where all the nutrients are! 

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired.

I added water to stretch this to 10 one cup servings for lunch this week. Worked like a charm and froze perfectly. It paired wonderfully well with our standard half a turkey and cheese sandwich!

Fruited Breakfast Barley

We all need to be eating more whole grains and what better way to sneak them in than breakfast?

I love barley in it's usual place; soup. But I thought it would do a stand up job as a replacement to oatmeal. My mom, who I cook for, loves fruit in the morning and is a big fan of overnight oatmeal but I get kind of sick of it.

This barley breakfast bake is similar but much more toothsome and very delicious.

Ingredients

• 2 cups of barley cooked according to package directions; drained
• 2-3 apples diced. I used cameo.
• 10 oz of Craisins
• 1 cup (or more) blueberries
• 2 cups of milk. I used whole milk.
• 1 cup toasted pecans
• 1 tsp all spice
• 1 tsp cinnamon

Directions

1. Preheat oven to 350 degrees. 
2. Combine all ingredients except apples into the pot the barley was cooked in. Stir well.
3. Pour mixture into  9x13 casserole dish
4. Top with diced apples.
5. Heat in oven for 30 minutes or until apples are soft.

This made roughly 12 one cup servings. I enjoyed one serving and then put the rest in individual containers for breakfast this week in the freezer. It heat up perfectly and made a lovely warm winter breakfast.