Split Pea and Barley Soup

I have always loved split pea soup.  Unfortunately, my husband and kids don't feel the same way.  But that doesn't stop me from making it, because the leftovers make the perfect lunch.  I love this recipe because 1) you cook it in the crockpot--EASY! and 2) it has barley in it which I LOVE because it gives you a little something to sink your teeth into.  And it's healthy.  I found this recipe on Tasty Kitchen, but I have changed the quantities of the spices for my taste.  Enjoy!

Split Pea and Barley Soup
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1-16 oz. pkg dried split peas
1/2 cup barley
1 small onion, minced
1 whole carrot, diced
5 cups chicken broth
5 cups water
3-4 cloves garlic
2 bay leaves
1/2 tsp. dried basil (you could also use oregano)
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. salt

Rinse split peas and pour into a clow cooker.  Add remaining ingredients and cook on low for 8-10 hours.

Note: adding some ham would be yummy too!

French Bread

This recipe came from my sister-in-law--thanks Heidi!  It's a wonderful, easy basic bread that goes great with any meal, especially soups!  It makes 4 loaves, so make sure you have a large capacity mixer--I use a Bosch.  I suppose you could cut it in half and make 2 loaves, but the bread freezes wonderfully (as dough or cooked), and it's always nice to make a little extra to give to a neighbor!

French Bread

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2 Tbsp. yeast

1 cup warm water

Dissolve yeast in water.  Set aside.

1/2 cup sugar

4 tsp. salt

1/4 cup oil (I have used canola and olive oil--both work great!)

4 cups hot water

Mix together in mixer.

6 cups flour
Mix into water mixture.  Add in yeast mixture.

6 1/2 cups flour
Add to mixer slowly and knead for 2 minutes (you may need to add more flour if it's too sticky).

Place dough in large greased bowl.  Cover with a towel and let rise until double.  Punch down and divide into 4 pieces.  Roll each piece into a rectangle, then roll up and shape into a loaf.  Place 2 loaves on ungreased cookie sheets and let rise another 1/2-1 hour.  Place a few shallow slits in the top of the loaf with a sharp knife (I do this before I let it rise). 

Bake at 350 for 30 minutes.  Brush with butter while hot.

Note: Brushing the bread with butter after it is baked makes the crust soft.  If you want a crunchier crust, brush the loaves with an egg white wash right before putting them in the oven.  Egg white wash: wisk together one egg white and 1 Tbsp. water.

Broccoli Cheese Chicken Soup

This was the first recipe that I "collected" when I first got married.  Actually, I got this recipe before I was married.  My friend's mom made this super delicious soup for my bridal shower, and I am so glad I bugged her for the recipe.  It has been a favorite for years!  It is especially good served in bread bowls, which is how it was served the first time I had it. 

Broccoli Cheese Chicken Soup
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3-4 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
Cook together until tender.

4 breasts of chicken, cooked and cubed, save broth (or use a rotisserie chicken)
1 ½ pounds fresh broccoli or 2-10oz. pkgs frozen broccoli cooked for a minute or two

Melt ½ cup butter in large heavy pan. Stir in ¾ cup flour and cook together for a few minutes, constantly stirring. Add 1 pint Half and Half and 3 cups chicken broth. Stir with whisk over medium heat until slightly thickened (you can always add as much liquid as desired--I always end up adding more broth). Stir in 8 oz. jar of Cheese Whiz (or 16 oz. if you want it more cheesier) until melted. Add drained vegetables and chicken. Simmer 10-15 minutes. Salt and Pepper to taste.

Dijon Vinaigrette

Meet my new favorite salad dressing. The recipe came from Better Homes and Gardens, and it is cinch to make. The shallot gives it such a wonderful flavor, and I love it because it has no sugar in it.

You can serve it with any salad you like. My salad today consisted of romaine lettuce, spinach, rotisserie chicken, blue cheese crumbles and walnuts. Yummy!

Dijon Vinaigrette
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5 Tbps. extra-virgin olive oil
1 grated shallot
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

In a screw-top jar combine all ingredients.  Cover, shake well.  Serve immediately, or cover and store in refrigerator up to 1 week.

If refrigerated, let stand at room temperature 30 minutes before serving.  Shake before serving.  Makes about 3/4 cup.