Category: Comfort Food

Gluten Free Oyster Crackers

Oyster Crackers.  Those cute little soda crackers that restaurants give you with chowder and soup.  Some are round and some are hexagon shaped.  Yes, they are off limits on a gluten free diet.  So today I made my own gluten free version, at home, from scratch!

Gluten free dough can be finicky to work with, so I opted for the diamond shape, which is easy to cut.  The dough is sticky and handles like pie dough.  The trick is to keep it cold.  Here’s how to make it…

~8 servings 

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Ingredients:

  • 140g. gluten free all-purpose flour
  • 1 tsp. salt (6g.)
  • 1 tsp. sugar (5g.)
  • 1 tsp. baking powder (3g.)
  • 3 tbsp. very cold butter
  • 1/3 cup ice water 

Preparation:

Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients.  Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans).  Pre-heat the oven to 375º.

Whisk together the dry ingredients and place in small food processor or mini chopper with the butter.  Pulse a few times, then add the water to form a coarse dough.

It will look shaggy, like pie dough but should hold together when you give it a squeeze.

Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.

Divide the dough ball in half.  If it is too crumbly to handle, mist it with water and knead a few times.  Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick.  I used a rolling pin, but you can use a pie dough roller or just press it with your fingers.

Gently slide the parchment onto the baking sheets for support.  Put the dough in the refrigerator for 15 minutes.  Don’t skip this step!  The dough needs to be cold throughout the entire process until it goes into the oven.

Use a pizza cutter to cut the chilled dough into 3/4″ diamonds.  Refrigerate it for another 10 minutes.  Again, don’t skip this step!

Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.

Be sure they don’t overlap and have space in between.

Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed).  Rotate once during baking.

Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.

The Oyster Crackers were excellent, they were crisp and held up well in a bowl of chowder!  Store in an airtight container or ball jar at room temperature for 1 week.  They are great for snacking!

Notes ♪♫ I used Better Batter Original All-Purpose Flour Blend in this recipe.  I have also made them with King Arthur All Purpose Gluten Free Flour.  If you try the recipe with another flour blend, let me know how it comes out!

Originally posted 08/27/2018, Updated and rephotographed 6/8/2021, and 07/13/2024

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Gluten Free Meatloaf

Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but that can be our little secret!

4 Servings

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Ingredients:

Preparation:

Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf (shhhh, don’t tell the kids)!

When the veggies have reduced by half and there is no visible liquid in the pan, set them aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but chicken or turkey sausage will work just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into a standard, 1 lb. loaf pan.  I used a nonstick metal pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly to make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf is great leftover, and you can even freeze it.  It makes a great lunch sandwich too!

Notes: ♪♫ How are you feeling about oats these days?  A while back there was a very concerning report from Gluten Free Watchdog stating that they could not recommend ANY brand of gluten free oats due to gluten content.  For myself, I have decided to only use gluten free oats processed under a purity protocol, such as Bakery on Main.  As always, consult with your own medical team for advice.  Whether or not you continue to consume oats is a personal choice.  

Originally published 04/09/2018           Updated 07/02/2024

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Burgundy Beef Tagliatelle

When you have comfort food on your mind, look no further than this hearty meal of sirloin tips, gently braised in a wine and mushroom sauce with gluten free noodles.

Years ago, I had something like this in a restaurant and never got it out of my mind.  It was easy to recreate at home, and I used Jovial gluten free tagliatelle noodles because they have the look and texture of egg noodles that you would traditionally see in a dish like this.  It came out amazing.  A hearty dinner that will satisfy big appetites!

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4 Servings

Ingredients:

  • 1 lb. sirloin tips
  • 1 tbsp. white rice flour
  • 3 tbsp. olive oil, divided
  • 1/2 of a large, sweet onion, diced
  • 1 tsp. Montreal steak seasoning, divided
  • 3/4 cup red wine (I used Barefoot Merlot)
  • 1 package white or baby bella mushrooms, cut into 1/4″ thick slices
  • 2 tbsp. butter, divided
  • 6 oz. gluten free egg tagliatelle pasta
  • 1/2 cup gluten free broth (beef, chicken or vegetable)
  • 1 tsp. arrowroot *See notes
  • fresh parsley for garnish

Preparation:

Cut the sirloin tips into 2″ chunks, trimming any excess fat.

Heat 2 tbsp. olive oil in a heavy skillet or Sauteuse with cover or Dutch oven.  Toss the beef with the white rice flour, and brown in a single layer over medium low heat.

Season with 1/2 tsp. Montreal steak seasoning.

In a few minutes you should have good color on the beef and be able to see some caramelization.

Now add the onions and let them cook down for 3 minutes.

Add the wine and stir gently.  Bring to a simmer, then cover the pan and place in a 225º oven for 3 hours.

In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless-steel skillet (not nonstick).  Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning.  Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.

Return the beef to the stovetop and stir in the mushroom mixture.

Keep the heat on low and continue simmering the beef on the stovetop with the lid off.  Allow the liquid to reduce and thicken while you cook the pasta.

Cook the tagliatelle noodles to 2 minutes less than package directions.  When the noodles are ready, drain and add to the pan with a pat or 2 of butter.

Toss well to combine and cook for a minute longer.  Garnish with parsley and serve right from the pan!

This meal is so good, the pictures don’t do it justice!

Notes ♪♫ Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry.  Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch.  It is superb for making a roux, no lumps ever!

Original post Oct 8, 2021                Rephotographed Jun 28, 2024

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Gluten Free “Mighty Tasty” Toasting Bread

GLUTEN FREE “MIGHTY TASTY” TOASTING BREAD

Adapted from a recipe by America’s Test Kitchen

Servings: 1 Loaf = about 16 slices

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One of my favorite gluten free toasting breads, this loaf gets a boost of whole grains from Bob’s Red Mill Mighty Tasty Hot Cereal mix.  A hot cereal breakfast staple, it can also be used to add fiber and whole grains to bread and muffin recipes.  I think it gives the loaf a nice flavor and texture reminiscent of corn bread.  Even your family members who are not gluten free will enjoy this hearty breakfast toast.  It’s on my breakfast menu at least one morning per week!

This recipe has been adapted to yield 1 loaf.  Yes, there are a lot of ingredients, and it will take time.  Embrace the magic of baking from scratch!  I would rather enjoy a slice of delicious, homemade bread than a cardboard loaf from the store.

The pan you see in the photos is a 9 x 4 x 4” loaf pan that is perfect for gluten free bread.  The higher sides are perfect for supporting the dense, gluten free dough as it rises.  Gluten free baking is finicky, which is why I recommend that you use a scale and weigh the dry ingredients to achieve the same outcome.

Ingredients:

  • 1 ½ cups warm water
  • 1 tablespoon instant yeast

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  • 2 eggs
  • 2 tbsp. canola oil
  • 2 tbsp. honey

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  • sesame and poppy seeds

Preparation:

Line a 9 X 4 X 4” loaf pan with parchment paper.  I always bake with parchment, not only to prevent sticking, but also to make lifting the finished loaf out of the pan easier.

Combine 1 ½ cups warm water and 1 tbsp. yeast together in the bowl of your stand mixer, and let it sit for 15 minutes while you gather the other ingredients.

In a separate bowl, whisk together the dry ingredients, white rice flour through salt.  Don’t be tempted to skip any of the ingredients.  Those seemingly tiny amounts of things like gelatin, psyllium husk and xanthan gum are what help to compensate for the body and elasticity normally provided by the gluten in wheat flour.

When the yeast has proofed, add the eggs, canola oil and honey to the bowl and beat with the whisk attachment until frothy.

Switch to the paddle attachment and add the dry ingredients to the bowl.  Beat on low speed for 4 minutes.  Next add the sunflower seeds and up to an additional 4 tbsp. of water, one tbsp. at a time as needed.  Beat for 1 minute longer.  You will have a thick, sticky dough that clings to the paddle like this.

Scrape the dough into the prepared loaf pan and use a spatula dipped in water to smooth the top. Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 325º and place a pizza stone on the middle rack.  Remove the plastic wrap and mist the top of the risen loaf with warm water (this helps the seeds to adhere).  Sprinkle liberally with poppy and sesame seeds.

Bake for 75 minutes, or until the loaf reaches an internal temperature of 210º.  It may take a bit more (or less) time in your oven, so be sure to use a thermometer!  Hint, if it smells done, check it!

Let the loaf cool in the pan for 10 minutes, then grasp the parchment on either side to lift it out.  Remove the parchment and let it cool completely on a rack.  See how nicely the loaf shaped up in this pan?

Resist slicing into the loaf until it has completely cooled, or it may be gummy in the center. You’ll want to give it a few hours to rest and set up properly.  Here’s the crumb shot.  You can see that it’s very dense and speckled with whole grains and seeds. It’s perfect!

Like most gluten free breads, this one is best eaten the day it is baked.  Slice it up and toast for about 5 minutes, it’s divine with just a simple pat of butter or jelly.  You can store it at room temperature for up to 1 day, but it is best to freeze the leftovers asap.  I like to freeze mine in individually wrapped slices, so I can easily pull one out for breakfast.

Notes ♪♫ All of the grains used in the flour mix were from Bob’s Red Mill.  The brand is readily available in stores or online.

Originally published 05/05/2019                   Updated 06/17/2024

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Gluten Free Carrot Cake Pancakes

Take your pancake breakfast to the next level with Gluten Free Carrot Cake Pancakes!  These pancakes have all the flavors of a carrot cake cleverly disguised as breakfast.  The recipe is not difficult and would be a wonderful treat for a special occasion or brunch.  Wouldn’t this be fun for Easter morning?

Yield: 9 pancakes

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Ingredients:

  • 240 g. gluten free pancake mix (2 cups)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 eggs
  • 1 cup milk (I used 2%)
  • 1 cup shredded carrots
  • butter, for the griddle

Topping:

  • maple syrup
  • Cream cheese
  • Vanilla Greek yogurt
  • ground walnuts
  • grated carrots

Preparation:

I used a box grater to shred my carrots on the medium setting.  My grater has a little measuring cup that fits into the bottom, so you can measure as you go.  Be sure to reserve a tablespoon of the carrots for the topping.

To get started, combine the flour, cinnamon, nutmeg and cloves and whisk well.  Then, in a large bowl, whisk together the eggs and milk.  Stir the wet and dry ingredients together and fold in the carrots.

Let the batter rest for 10 minutes while you heat your griddle or skillet.  Spoon the batter by heaping tablespoons, about 2 tablespoons per pancake.

I used my waffle maker to cook the pancakes.  It has a pancake plate with 4 wells.  I heated it to 350º and brushed the wells with butter.

The pancakes are ready to turn when you can easily slide a spatula underneath.  Mine took some time, almost 10 minutes on the first side, and less than 5 minutes for the second side.  Remember, gluten free pancakes and waffles always take longer to cook than regular.

You can poke the pancakes with a toothpick to be sure they’re done, then serve or place them on a rack to cool.

Toppings are optional, but I wanted to echo the carrot cake theme.  So, I mashed together a little cream cheese with vanilla Greek yogurt, then finished with a drizzle of maple syrup and a sprinkle of walnuts and carrots.

Wow that was good!  You probably won’t have any leftover, but if you do, remember they can be frozen and reheated in the toaster or microwave.  I wrapped my leftovers individually in plastic wrap and placed them in a freezer safe bag labelled with the date.  They will keep for a couple of months, but I’m sure they will disappear long before then!

Notes ♪♫ You know I love Better Batter and always tell you how wonderful their flour is.  But did you know they also have mixes?  I used their Gluten Free Pancake and Biscuit Mix in this recipe, and it did not disappoint.  The pancakes are delicious and sure to be enjoyed by your family or your special someone.

Adapted from Taste of Home

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Veal Stew with Caramelized Onions

You won’t believe how a few simple ingredients can produce the most tender, flavorful stew.  With today’s prices, you may think that veal is not in the budget, but stew veal is made with those tough but economical cuts that benefit from slow braising, easy on the pocketbook and perfect for Sunday afternoons!

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The basic stew is quite versatile and pairs well with so many things.  The onions cook down to make a delicious gravy.  You can serve it with risotto, pasta or polenta.  For a New England style dish, you could add potatoes and carrots.  So many possibilities!  And those caramelized onions- oh my!

I used a stainless-steel universal pan to cook this meal, excellent for both caramelizing the onions and browning the meat.

Ingredients:

  • 1 lb. veal stew meat
  • 1 large, sweet onion
  • gluten free Italian seasoning
  • salt and pepper to taste
  • 2 tbsp. olive oil, divided
  • 2 tbsp. butter, divided
  • 1/2 cup white wine

Preparation:

Slice the onion into thin rings.  In a stainless-steel pan with cover, add 1 tbsp. each olive oil and butter.  Begin cooking the onions on low heat.

When the onions are soft and just beginning to brown, remove them from the pan and set aside.  They will finish caramelizing in the oven.

In the same pan, heat the remaining olive oil and butter and begin browning the meat on all sides.  Season with salt, pepper and Italian seasoning.

Add the onions back to the pan along with 1/2 cup of white wine.

That’s it friends.  Cover the pan and place in a 300º oven for 2 hours.

Look at that!  No knife needed to cut this meat- it is melt-in-your-mouth tender.

This was an easy meal that turned out great.  I love comfort food during the winter months and this one is on repeat!   

Notes ♪♫ Be sure to use real white wine (that you would drink) in this recipe.  Do not use cooking wine, it’s full of salt and who knows what!  I do not drink white wine, but I always keep a 4-pack of single serve bottles in the pantry for cooking.  Opening one small bottle at a time for a recipe means there is less waste.  Once opened, the remainder can go in the refrigerator.  If you enjoy the white wine, then pour a glass for the cook (red 🍷for me, please)!  Cheers!

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Marinated Grilled Pork Chops

Don’t you love a good pork chop?  There are so many ways to cook them, but sometimes simple is best.  A delicious marinade followed by a quick sear on the grill or skillet are all it needs to be the star of your summer plate.  This marinade is fabulous with pork chops or chicken.  Perfect for grilling or can be cooked stovetop.  The pork chops will be tender and juicy every time.

Serves 2, but you can double for a large family, or just make one for yourself.

Ingredients:

  • 2 bone-in pork chops
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. gluten free tamari (or sub coconut aminos)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. brown sugar
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • few grinds of fresh ground pepper
  • fresh chives for garnish

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Preparation:

Whisk together the marinade ingredients and pour over the pork chops.  Cover and marinate in the refrigerator for 3-4 hours, turning halfway through.

Prepare your outdoor grill or skillet by brushing with olive oil over medium heat.  Add the pork chops, cover and cook 4 minutes.  Turn the chops and cook for another 4 minutes uncovered, or until the internal temperature reaches a minimum of 140º (I like mine cooked to 145º for medium).

While the pork chops are cooking, pour the excess marinade into a small saucepan and bring to a boil.  Note: when marinating raw meat, you must bring the marinade to a boil before it can be consumed safely.

To serve, spoon marinade over pork chops and garnish with chives.  I served with green beans and mashed potatoes.

Notes ♪♫ I prefer bone in pork chops, because they are less likely to dry out.  Meat is pricey these days, but I always look for sales and buy family packs to stock up.

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Gluten Free Southwest Chicken Bowls

If you love that popular chain restaurant with the “irresistible” rice bowls, you know that this started out as a copycat recipe.  I love everything about this meal- the chicken and rice, the Pico de Gallo, the beans and corn, and that chimichurri sauce!

So, I used the restaurant entree as my inspiration, but the best part of cooking at home is that you can adapt a recipe to suit your own taste and preferences.  For instance, I left out the lettuce, and added more chicken and rice.  I used way less salt and hold the guac please (am the only person in the world who doesn’t like avocado?).

The verdict, I thought it came really close to the restaurant version, and the recipe was not difficult (shortcuts are ok!).

So, are you ready to cook?  Let’s break it down into easy steps.

4 Servings

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Ingredients:

Seasoning Blend

  • 1/2 tsp. Cipotle Chile
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. onion granules

Chimichurri

  • 3 tbsp. olive oil
  • 1-1/2 tbsp. red wine vinegar
  • 2 tbsp. chopped fresh parsley
  • pinch red pepper flakes

OR take a short cut and use a chimichurri mix

Pico de Gallo

  • 1 plum tomato, small dice
  • 1/4 cup red onion, small dice
  • 1 tbsp. jalapeno, fine dice

OR take a short cut and use store bought 😉

Cilantro Lime Rice

  • 1 cup white rice (uncooked)
  • 1/2 cup corn (optional)
  • 2 cup water
  • 1/2 tsp. salt
  • 1/4 tsp. spice
  • squeeze of lime juice
  • 2 tbsp. chopped cilantro

Beans and Corn

  • 1 can black beans, drained and rinsed
  • 1 can sweet corn, drained and rinsed
  • 1/4 cup chicken broth
  • 1 tbsp. jalapeno, fine dice (or more, to taste)
  • 2 tbsp. olive oil

Grilled Chicken

  • 1 lb. boneless chicken breasts, thin sliced
  • olive oil
  • seasoning
  • lime juice
  • cilantro for garnish
  • gluten free tortilla strips, for serving

Preparation:

  1. Whisk together the seasoning ingredients.  This is my go-to spice blend for Mexican or Tex-Mex inspired meals.  Read more about it here.  It is bursting with flavor and brings all the components of the recipe together.  You can use as much or as little or you like.

2. Stir together the chimichurri ingredients.  If making from scratch, use kitchen shears to cut the parsley into small mince or for a large batch, you could use an electric chopper.  Be sure to do this ahead of time so the flavors have time to meld.

3. For the Pico de Gallo, dice the tomato, red onion and jalapeno and stir together with a squeeze of lime juice.  You can leave it at room temperature or refrigerate.  Score if you found it pre-made at the grocery store!

4. Next cook the rice.  Allow 15 minutes cook time and 5 minutes to rest.  Just before serving, stir in chopped cilantro and a squeeze of lime.

5. Drain and rinse the corn and beans.  In a small saucepan, stir together the corn, beans, olive oil, chicken broth and jalapeno.  Warm over low heat for 15-20 minutes.

6. Now for the final step, it’s time to cook the chicken breast.  Brush each breast with olive oil and sprinkle seasoning on both sides.  Heat a grill pan over medium heat.

Cook for 8-10 minutes depending on thickness, turning halfway.

Here’s how I served it.  I sliced the chicken breast and arranged it down one side of a platter.  I layered the rice in the center, beans and corn next, and finally the Pico de Gallo.  I drizzled the chimichurri sauce over the chicken and garnished with lime slices.  For the table, I had extra chimi sauce for serving along with gluten free tortilla strips.

Let everyone make up their bowls with a little bit of everything and drizzle more chimi sauce over the top.  Garnish with tortilla chips.  Adult beverages optional!

Notes ♪♫ When you cook from scratch at home, you have full control over your food and ingredients.  You will not have to weigh the risk of ordering from the “Gluten Sensitive” or “Gluten Friendly” menu or worry if kitchen and serving staff are trained to understand gluten free.  These bowls are absolutely, positively safe and delicious!

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Gluten Free Quiche Lorraine

Quiche Lorraine, the French classic.  What’s not to love about a yummy quiche filled with bacon, cheese and onion?  I think that a quiche is one of the easiest things to make for brunch, because you can prepare most of it a day ahead then just assemble and bake in the morning.

Is quiche gluten free?

The filling of a quiche, usually consisting of eggs, cream, meat and/or vegetables is usually gluten free.  Only the pie crust contains gluten.  Fortunately, this Gluten Free Cream Cheese Pie Crust is easy to make, and it is perfect to use with both sweet and savory pie recipes.  And of course, I just happened to have one in my freezer, waiting for a special occasion!

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Ingredients:

Preparation:

If your pie crust is frozen, take it out one day ahead to defrost in the refrigerator.  Then let it sit on the counter for about 15 minutes before rolling it out between two sheets of parchment.

If it breaks, you can put it back into the refrigerator for 15 minutes then try rolling it out again.  With a gluten free crust, you do not need to worry about overworking the dough, so you can roll it out as many times as you need to.

Gently place the rolled-out dough into a glass pie dish, trim the edges and crimp.  Use the scraps to patch any holes or cracks (you can see I had quite a few!).  Yes, pie crust does not always cooperate, but I got it to work.  Remember, even if it’s not the prettiest it will taste great!

Place the pie dish in the refrigerator while you prepare the rest of the ingredients.

Hint: you can prepare the pie crust to this point and refrigerate it overnight for baking in the morning.  Just cover it with plastic wrap so it doesn’t dry out.

You can also prep the bacon, cheese and onion the night before.  Cook the bacon (in batches if needed) and drain on paper towels.  Chop it into 1/2″ pieces.  Grate the cheese and mince the onion.

In the morning, when you are ready to assemble the quiche, preheat the oven to 425º.  Take the pie crust out of the refrigerator while the oven preheats, so you are not placing a cold plate directly into the hot oven.  Spread the bacon, onion and cheese into the pie shell.

In a bowl, beat the eggs together with the light cream, salt, sugar and cayenne pepper.  Don’t skip the cayenne, it’s just enough to brighten the flavor without adding heat.  Pour the egg mixture evenly into the pie shell.

Place on the middle rack of the oven and bake for 15 minutes.  Then, lower the heat to 300º and continue baking for 30 minutes longer.

The edges should be nicely browned, and the center golden.  To test, you can insert a knife or a toothpick into the quiche, it should come out clean.

The quiche can be served warm or at room temperature.  Leftovers can be refrigerated for several days (do not freeze) and reheated in the oven or microwave.  And if you’re ogling that bacon wrapped sausage, get the recipe here!

Notes ♪♫ I always have gluten free pie crust in the freezer for when I want to make sweet or savory pies and quiche.  It’s a real time saver, especially when we can’t always grab a ready-made gluten free pie crust at the grocery store.  Get the recipe for easy, Gluten Free Cream Cheese pie crust here.

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Split Pea Soup

Another Easter has come and gone, and I’ll bet you still have some leftover ham in the fridge!  And since the winter weather just won’t give up here in New England, I’m craving soup.

Everyone has their own traditions for using up the holiday ham.  I always ring in the New Year with a pot of Lentil Soup.  After Easter though, I like to make Split Pea, which is essentially made the same way.

The ham bone, of course is what you would use to make a stock.  But what if you didn’t make a ham for Easter?  Or maybe your ham was boneless.  Well fear not, you can still use your leftovers or even pick up a ham steak and use that in the soup.  This year I actually cooked a 2 lb. petite boneless spiral ham for myself after the holiday and that’s what I used.

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Ingredients:

  • 1 lb. split peas
  • 1 tbsp. olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 48 oz. gluten free chicken stock or stock from ham bone
  • 2 bay leaves
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 packet beef bouillon
  • 2 cups diced ham
  • Schar Table Crackers, for serving

Preparation:

Rinse the split peas thoroughly in a colander and examine them for stray bits of barley or pebbles.  Place them in a stock pot and bring to a boil.  Cover, remove from the heat and let them soak while you prepare the rest of the recipe.

Chop ham leftovers into small dice.  Set aside and refrigerate.

Cut the onion, celery and carrots into even sized small dice.  Add a little olive oil to a 5 qt. stock pot or Dutch oven and begin cooking the carrots, onion and celery over medium low heat.

Season with sage, thyme, salt and pepper.  Add 32 oz. of the chicken stock, bay leaves, and bouillon.  Simmer 30 minutes.

Drain and rinse the peas again.  Add them to the pot, stir well and continue cooking for another 45 minutes to an hour, or until the peas are tender.

As they simmer, the peas will absorb quite a bit of liquid, so add more chicken broth as needed.

When the soup is ready, partially puree it with an immersion blender (don’t forget to remove the bay leaves first).  I like to leave some of the veggies whole, but you can make it as smooth or chunky as you like.  After pureeing, add back the diced ham and heat through.

Serve with Schar Table Crackers (similar to saltines).  Leftovers will keep well in the fridge for at least a week.

Notes: ♪♫ If you have a ham bone and don’t want to make soup right away, don’t throw it away!  You can wrap it in foil then place in a freezer safe bag and store in the freezer for quite a few months.  There have been times that I would find a ham bone in the back of the freezer just in time for fall soup season.

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