Update on Spending & Windfall

Posted: September 22, 2009 | Author: | Filed under: $ Left, Tina Wrote It, Weekly Rundown | Leave a comment

Monday night I bought 4 challah rolls at Jack’s for $1; from Key Foods, I got a can of broadbeans for $1.89, can of coconut milk for $1.50 and at the corner bodega/grocery store, I got a pound of string beans for $1.  I also got 4 apples from the farmer’s market for $2.  Total: $7.49

Today, we got lucky.  My boss brought in some of his harvest from his upstate garden.  We got cukes, a few baby eggplants, brocollini and some tomatoes.  Our friends were once again out of town and asked us to pick up their CSA and we got:

  • 1 lb. Fingerling Potatoes
  • 2 eggplants
  • 1 Head Boston Lettuce
  • 1/2 lb Beans
  • 1/4 Red Watermelon
  • 2 peppers
  • 1 lb Cherry Tomatoes

With all of the tomatoes we got, I am thinking we need to make some more tomato jam.  I am psyched about the watermelon and the peppers.

Rest assured that we will be spending our entire $30/Week budget soon enough.  Fall is coming and with that comes baking bread and veggie stews.  My favorites!

Yellow Split Pea Soup

Posted: September 22, 2009 | Author: | Filed under: Beans, Recipe, Soup, Tina Wrote It | 7 Comments

Wanting something cheap, warming and hearty, I decided to make soup the other day.  This recipe is super simple with stellar results.

yellow split pea soup

Yellow Split Pea Soup

Ingredients:

  • 1 lb yellow split peas, picked over, rinsed and soaked for about 15 minutes
  • 6-8 cups stock (freezer scrap stock,  yeah!) or water (less flavorful, but works ok)
  • salt and pepper to taste
  • 1 onion, diced
  • olive oil

To Do:

  1. Strain the soaked beans and place in a big pot.  Add 6 cups of the stock or water, cover and bring to a boil.
  2. Cook the onion in a bit of olive oil in a pan until it browns a bit.  Reduce heat to a low simmer and cover to let onions caramelize.  Turn heat off and put caramelized onions aside.
  3. Once the beans and water are boiling, reduce heat to a simmer and cover.  Peek on it from time to time (every 15 minutes for about 45 minutes).  If it looks like it needs more liquid, add some.
  4. Once the beans are cooked through, add the onions, salt and pepper to taste.  In small batches, puree the soup in a blender or use a stick blender until you get the consistency you want.  I wanted a smooth soup, so used the stick blender for a few minutes.  Return the soup to the stove and let simmer a bit.  If you want a thick soup, keep the pot uncovered.  If you prefer a thinner soup, add more stock and keep the lid on.
  5. Serve with a delicious sandwich (see below) or salad on the side.

cheese sandwich