I grew up with a soup making mother!  My mother always made big beautiful pots of soup after every roast dinner.  Be it turkey, ham, chicken or beef, we always knew that mom was going to make soup from some of the leftovers, especially if there were any bones involved.

One of our favorite soups that she would make for us was Pea Soup.  She used to make the old fashioned French Canadian Pea Soup, always after New Years or Easter when we would have had a ham for our holiday dinner.  She would use the dried whole yellow peas, and it was delicious. Those kind of dried peas are very hard to find these days, although occasionally you can find them in the local health food bulk store.

More common is the split peas and that is what this pea soup recipe I am sharing with you today uses.  Mom would not have approved, but one must do what one must do!

 

WHAT YOU NEED TO MAKE PEA SOUP WITH SHARP CHEDDAR DUMPLINGS

A few simple ingredients.  I love meals like this that are hearty and economical!  This was a real winner of a dinner!

For the soup:

• 1/2 cup (105g) dry yellow split peas
• 1 medium carrot, peeled and diced
• 1 small onion, peeled and chopped
• 1/2 small leek, finely sliced (white and light green parts only
• 1 medium white potato, peeled and diced
• 1 TBS light olive oil
• 3 ounces (85g) diced ham
• 2 1/2 cups (590ml) chicken or ham stock
• 1 cup (240ml) water
• 1/4 tsp dried thyme
• salt and black pepper to taste

For the dumplings:

• 1/4 cup (35g) plain all purpose flour
• 1/4 tsp baking powder
• pinch salt
• 1/4 tsp coarse black pepper
• 1 TBS cold butter
• 2 TBS grated sharp cheddar cheese
• 1/8 cup (30ml) whole milk

 

Yellow split peas can be found in most grocery stores.  You can also buy them online.  You can also use green ones, but the color of your soup will be different.

If you wanted to you could grate the carrot. I know some people don't like chunks in their soups.  I am not one of them. I love a thick and chunky soup!

You can use a piece of a ham steak, or get the deli to cut you a thicker slice of boiled/baked ham and chop that up.  You could also use bacon if you wish.  Just add it when you are sautéing the vegetables.  Personally I prefer ham.

If you have ham stock, so much the better!  It is often very hard to find though, so chicken stock is a close substitute.

If you want to keep the soup vegetarian, then leave out the ham and use vegetable stock instead of chicken stock.

 

I used salted butter as that is all I really basically keep in the house.  I find that it doesn't make things overly salty. I use the PC Brand and it is not heavily salted.

Use a nice sharp well flavored cheddar. I used a British cheddar which is lovely, but the cheese flavor in the dumplings was not too strong, so next time I make it I am going to use a bit more so that it is more pronounced!

The coarse black pepper gives it a bit of a bite that is very nice.

 

HOW TO MAKE PEA SOUP WITH SHARP CHEDDAR DUMPLINGS

There is a bit of a wait involved in order for your peas to soak, but once you get past that everything is a breeze!

To make the soup, put the peas in a bowl with cold water. Leave to soak for at least 4 hours, or overnight.

Wash the leek (prior to slicing) really well in some cold water, making sure you get rid of any sand. Pat dry an slice using only the white and light green parts. (any that doesn't get used can be frozen to use at another time.)

Heat the oil in a medium sized saucepan. Add the carrots, onion, leek and potato. Sauté for about 5 minutes until beginning to soften, without browning.

Add the ham, peas, stock, water and thyme. Bring to the boil.

Skim off and discard any foam, reduce to a simmer, cover and simmer for 1 hour 45 minutes, stirring occasionally. The peas should be soft. Season to taste with salt and pepper.

To make the dumplings, measure the flour, baking powder, and salt into a bowl. Mix well together.

 

Drop in the butter and cut into the flour mixture with a fork or a two knives until the mixture resembles coarse meal with a few larger bits. Stir in the milk to give you a soft dough.

Divide into three and drop on top of the hot soup. Cover tightly with a lid and cook for 10 to 12 minutes without peeking! (Peeking might make your dumplings deflate or not rise as high.)  When done the dumplings will appear dry on top and a toothpick inserted in the center of one should come out clean.

Ladle the soup into hot bowls, topping each serving with a dumpling.

 

This was hearty and delicious.  Very filling.  I loved the thickness of the soup and that dumpling was really nice.  The cheese flavor was quite mild so when I make it again I am going to add a touch more. Or maybe drop a bit of grated cheese on top of the dumplings and let it melt just a bit.

If you are looking for a delicious soup that you and your partner will enjoy, look no further. This is it.  If you are on your own, you can freeze the excess soup ( and the dumplings) for a future date.  Both freeze very well!

I could eat a bowl of soup for supper any day of the week. I love soup and it doesn't have to be Winter either.  I just love soup.  It is a simple and economical belly filler!  Here are a few of my favorite soups to make and eat that I think you might enjoy!

STONE SOUP - Stone Soup was one of my children's favorite stories when they were growing up  and so this simple cabbage, tomato and rice soup became known as Stone Soup. Its a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!

LEMON & CHICKEN SOUP - This is a fabulously tasty chicken soup, with fresh flavors!  It uses chicken stock along with lemon juice. You might think the lemon would be overpowering, but it really isn't.  It adds a lovely flavor note that is quite pleasant! It is delicious and hearty.  You can make everything up to adding the pasta ahead of time, but do wait until not too long before serving the soup to add your pasta.

 

Yield: serves 3

Author: Marie Rayner

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Pea Soup with Sharp Cheddar Dumplings

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

This beautiful soup is delicious and hearty. In a pinch you could use tinned pea soup, but from scratch is infinitely more delicious!

Ingredients

For the soup:

• 1/2 cup (105g) dry yellow split peas
• 1 medium carrot, peeled and diced
• 1 small onion, peeled and chopped
• 1/2 small leek, finely sliced (white and light green parts only
• 1 medium white potato, peeled and diced
• 1 TBS light olive oil
• 3 ounces (85g) diced ham
• 2 1/2 cups (590ml) chicken or ham stock
• 1 cup (240ml) water
• 1/4 tsp dried thyme
• salt and black pepper to taste

For the dumplings:

• 1/4 cup (35g) plain all purpose flour
• 1/4 tsp baking powder
• pinch salt
• 1/4 tsp coarse black pepper
• 1 TBS cold butter
• 2 TBS grated sharp cheddar cheese
• 1/8 cup (30ml) whole milk

Instructions

1. To make the soup, put the peas in a bowl with cold water. Leave to soak for at least 4 hours, or overnight.
2. Wash the leek (prior to slicing) really well in some cold water, making sure you get rid of any sand. Pat dry an slice using only the white and light green parts. (any that doesn't get used can be frozen to use at another time.)
3. Heat the oil in a medium sized saucepan. Add the carrots, onion, leek and potato. Sauté for about 5 minutes until beginning to soften, without browning.
4. Add the ham, peas, stock, water and thyme. Bring to the boil.
5. Skim off and discard any foam, reduce to a simmer, cover and simmer for 1 hour 45 minutes, stirring occasionally. The peas should be soft. Season to taste with salt and pepper.
6. To make the dumplings, measure the flour, baking powder, and salt into a bowl. Mix well together.
7. Drop in the butter and cut into the flour mixture with a fork or a two knives until the mixture resembles coarse meal with a few larger bits. Stir in the milk to give you a soft dough.
8. Divide into three and drop on top of the hot soup. Cover tightly with a lid and cook for 10 to 12 minutes without peeking!
9. Ladle the soup into hot bowls, topping each serving with a dumpling.

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

  

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I was feeling very nostalgic about the beautiful fish that I used to get in the U.K. the other day and so I picked up myself some frozen Wild Pacific Cod at the grocery store.  When  I lived in England I used to be able to get the most beautiful Icelandic wild cod. It was quite simply lovely.

Cod is my favorite of all the fishes and in the U.K, is it the fish of choice at most fish and chips places.  Mild flavored and almost sweet, it lends itself beautifully to being coated in a batter and fried.

Here in Nova Scotia, most people like Haddock these days, with the cod fisheries having been overfished, its not as available these days and can be expensive.  I was longing for it however and when I spied this at the shops, I couldn't resist picking some up.

 

 

 

 

Dip the cod pieces one at a time into the cheese mixture, turning them to coat them completely in the mixture, and patting lightly to help it adhere. Place into/onto the prepared baking dish/sheet.

Bake in the preheated oven for 10 to 12 minutes, until the cod is golden brown and it flakes easily when prodded gently with the tines of a fork.

Remove from the oven and serve warm with some lemon wedges for squeezing over the fish. (Yes, I did forget to put the lemon on the plate to take my photos!)

 

 

  

Yield: 2 servings

Author: Marie Rayner

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Parmesan Crusted Cod

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Golden brown on the outside, deliciously perfectly cooked cod. Ready and on your plate in about 15 minutes tops! Quick, easy, delicious. What more could you ask for? Low carb and Keto friendly.

Ingredients

• 2 thick cod loins (my pieces were smaller) (about 5 ounces/142g each)
• 1 medium free range egg, beaten
• 4 TBS finely grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika (I used regular sweet paprika)
• 1/4 tsp crushed chili flakes
• salt and black pepper to taste (I did not use any salt)
• Lemon wedges to serve

Instructions

1. Preheat the oven to 425*F/230*C/ gas mark 7. Butter a baking sheet, or line with some baking parchment, or a small baking dish large enough to hold both cod fillets in a single layer.
2. Put the beaten egg in one shallow bowl. Put the cheese and spices in another shallow bowl and mix well together.
3. Dip the cod pieces one at a time into the beaten egg, coating them well and letting any excess drip off.
4. Dip the cod pieces one at a time into the cheese mixture, turning them to coat them completely in the mixture, and patting lightly to help it adhere. Place into/onto the prepared baking dish/sheet.
5. Bake in the preheated oven for 10 to 12 minutes, until the cod is golden brown and it flakes easily when prodded gently with the tines of a fork.
6. Remove from the oven and serve warm with some lemon wedges for squeezing over the fish.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

I found myself with some things in my refrigerator that I wanted to use up today and so I decided to make myself some Quesadillas for my dinner.  I had leftover chicken from Sunday night and a piece of a green pepper and a piece of an onion.

I really hate waste. As a person living on my own waste can be a really big problem sometimes.  I can remember when I first moved over to the U.K. I was surprised at how small everything was. Small jars, cans etc. of this and that.  I bemoaned the fact that everything was so tiny.

But you know what?  A heck of a lot less waste.  I wish that I could buy things in small tins here in Canada like I could in the U.K!  Its surprising the things you miss when you can't get them any more.

 

 

 

 

 

 

 

 

Yield: 2 servings

Author: Marie Rayner

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Cheesy Chicken Quesadillas

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These cheesy quesadillas are a great way to use up leftover cooked chicken and are very simple to make. They make a great supper along with a tossed salad in those hot summer months when you really cannot be asked to cook. Easy to make and delicious! The recipe makes two servings but can easily be doubled or even tripled to feed more people.

Ingredients

• 1 boneless skinless chicken breast cut into 1/2 inch pieces, or the equivalent in already cooked chicken, cubed or shredded
• 1/2 cup (26g) chopped onion
• 1/4 cup (25g) chopped green pepper
• 1/2 TBS vegetable oil
• 1/4 tsp taco seasoning
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• salt to taste
• 1/8 tsp ground black pepper
• pinch of red pepper flakes
• 2 TBS diced green chilies
• the juice of 1/2 lime
• 1/2 cup (60g) grated sharp cheddar cheese
• 1/2 cup (60g) grated Monterey Jack cheese
• 2 soft flour tortillas (taco sized)
• 1/2 TBS butter

To serve:

• prepared guacamole
• prepared tomato salsa
• dairy sour cream

Instructions

1. Heat the oil in a skillet over medium heat. Add the chicken (if using raw chicken), the onions, green bell pepper and the green chilies.
2. Season with the garlic powder, taco seasoning. black pepper, salt, cumin and red pepper flakes. Cook and stir until the vegetables have softened and the chicken is cooked through. Add the lime juice.
3. If you are using already cooked chicken add it now and heat through.
4. Mix together both cheeses.
5. Heat another skillet over medium heat. Add the butter.
6. Add one tortilla to the pan. Sprinkle one fourth of the cheese over half of the tortilla. Top with half the chicken and then sprinkle another fourth of the cheese over top. Fold the empty half of the tortilla over to cover the filling and cheese.
7. Repeat with the other tortilla, adding more butter if necessary.
8. Cook and toast over medium heat until golden brown on the bottom. Carefully flip over and toast on the other side. When done the cheese should be nice and melted and they should be toasty brown on both sides.
9. Remove to a cutting board. Cut into wedges with a pizza cutter. Serve hot with your favorite dips.

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