As a child, I always turned up my nose to Split Pea Soup. Was it the color? Too bad, because I’m sure Mom’s soup was great: starting with a ham bone, cooked on the stove top; the whole bit. As an adult with wiser taste buds, I love this. However, I thought I could do it the way Mom did: purchasing ham on the bone, serving a “normal” meal of ham and then saving the bone thinking I could use it for soup. You know what? HUGE pain! My pot was too small for the bone and I had no
Here is an easy and cost-effective way to make your own vegetable broth using scraps you would otherwise throw away.
You know, ramen has come a long way. I don’t think I ever heard of it until I was in college. At the time, ramen meant cheap instant noodles with a flavor packet. And cheap! What were they, three or four packs for a dollar? Perfect dorm room fare: Carbs that didn’t require a lot of cooking or kitchen equipment. Of course, you were always hungry an hour after. Fast forward to today. Ramen has been dressed up and taken downtown. Seems like there’s a ramen restaurant on every other corner, each claiming to be better than the last. How
Happy Spring! It is almost May, which means green grass, flowers and…snow? We did in fact have snow just last weekend here in southern Wisconsin—kind of a cruel trick from Mother Nature. As much as spring is warm and wonderful, it can also be unpredictable. So, it is probably a good idea to keep soup in mind for those cooler days. And, since we are leading up to Cinco de Mayo, what better choice than Black Bean Soup? Like most soups, this one is easy to tinker with by adjusting the seasonings to suit your personal preference. The inspiration for