The cookies were part of the La Luna Cooks Mrs. Yoder project, just what I happened to be making for the day. The split pea soup was chosen very deliberately, based on the book we discussed. Marcus Zusak's The Book Thief is set in Hitler's Germany. It's a wonderful book, full of pain and death and luminous, beautiful life. The mama character is constantly serving pea soup, cobbled together from scarce rations. Therefore, it was the natural choice. We also got to enjoy chocolate chip cookies brought by Brenda & Sue's gazpacho.
Since there have been requests for these recipes, here they are:
Split Pea Soup for Saukerls
1 yellow onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1/2 tsp. oregano
1 & 1/2 tsp. salt
A good grinding pepper
3 carrots, peeled & diced
3 potatoes, diced but not peeled
1 lb. dried split peas
64 oz. chicken stock
In a soup pot, sauté onions, garlic, oregano, salt, & pepper in olive oil until onions are translucent, about 10 minutes. Add the rest and bring to a boil. Lower heat and cook on medium-low about an hour or until split peas are tender. You will want to stir fairly frequently so the bottom doesn't burn. Adjust seasonings. Serves 6.
Oatmeal Chip Cookies
3/4 c. butter
1 & 1/4 c. brown sugar
2 eggs
2 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. oatmeal
1 c. nuts (I used chopped pecans)
1 c. chocolate chips
1 c. butterscotch chips
Preheat oven to 400 degrees. Mix butter and sugar together. Add eggs, flour, cream of tartar, soda, & salt. Finally, add oatmeal, chocolate chips, & butterscotch chips. Drop by tablespoons onto greased cookie sheets. Bake about 10 minutes. Makes about 4 dozen.
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