Posts Tagged autumn food

soup ‘n such

I love split pea soup! Those are some words I never planned on typing, but it’s true. Pea soup has become my favorite fall-time staple. It’s so easy to make, pretty healthy, and the tastiest. It isn’t the most photographic soup so you’ll just have to use your imagination.

What you need:
8 cups water, 2 cups green split peas, 1 stalk of celery (chopped), 1 large carrot (chopped), 1 small onion (chopped), 1/4 teaspoon thyme, a generous dash of red pepper, 1 bay leaf, and salt.

How to make it:
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large stock pot. Season to taste with salt. Boil vigorously for 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to the boiling point. If the soup is too watery simmer uncovered until it reaches the consistence you like.

soup and such 2

Joel came up with the most delicious bread to go along with the soup. Take a loaf of ciabatta bread (or some other crusty bread), slice it in half, spread salted butter liberally on both sides, dust with garlic powder and fresh parsley, layer on freshly grated parmesan, and bake just until everything comes together beautiful.

recipe: super easy roasted veggies

This past Sunday, I had an overabundence of veggies in the house and wanted something warm and delicious. It was actually chilly and almost fall-ish here in Austin, but not quite soup weather. I pulled out my veggies, a glass baking dish, and got to work.

This recipe is not the most exact thing so please excuse all the units of measurement that I’m about to make up or just not use.


roasted veggies

Preheat oven to 350°.

Clean and prep your veggies. I used about a handful each of roasting potatoes and baby carrots and half a handful of green beans. Chop a bit of garlic.

Coat your baking dish in a thin layer of olive oil.

Add veggies and garlic to your dish.

Drizzle olive oil and sprinkle salt and pepper over the veggies. Give it all a good tossing to coat everything.

Cover with foil and bake until the veggies are tender.

roasted veggies
Voilà! You have the perfect autumn side dish.