Dinner today was very "Eastern European".
Split-pea soup with smoked sausage, barley, and baby-lima beans. Seasoning in the soup was salt, garlic, onion and celery that were sauteed with the sausage.
The "slima beans" and barley add mouth-feel.
Mrs ERJ is trying to keep me healthy so I used Eckrich smoked turkey sausage.
Freshly baked, yeast-rising rolls, 1/3 whole-wheat and 2/3 "white" bread flour, served with honey.
Salad of Napa cabbage and shredded carrots.
I am stuffed! Best of all, there is enough for another meal.
Dutch Oven tonight
ReplyDeleteprolly cheap to make, too
ReplyDeleteCheap, but it takes four hours to get the split-peas soft. If I cooked it on a regular basis I would us the pressure cooker.
DeleteDid you grow the cabbage?
DeleteWill the recipe work in a crockpot?
I did not grow the cabbage.
DeleteA crockpot is probably a great way to cook the peas. They get thick as they cook and are likely to burn on a conventional stove.
I make a similar dish, less ingredients. Poor man’s supper. Potatoes, chopped cabbage, onions, sausage of choice. Cook and simmer. Can add carrots if you like. Add a white sauce with a slice of cheese, serve with good bread. Cheap and filling.
ReplyDeleteHermit Lady