When busy weeks happen – sometimes all you can do is your best – and for me, that’s pulling this delicious number from the Uforic Food archives.
I’m sure you won’t mind … it is utterly delicious, completely comforting and you’ll want to run away and make it right away!
Just a quick reminder about FOODIE FOTO FRIDAY! This week’s theme is “Things that Froth” – I have to say I have already taken my photo and it’s pretty cool … if I do say so myself. Can’t wait to see what you come up with!
Anyway, back to the food….
The weather is getting cooler and cooler and as that happens – you start craving comfort food.
I absolutely adore comfort food – but with my determination to be healthier and shed these excess kilos – I want to do it in a healthy way – the low GI way.
I found this recipe on one of my favourite food blogs –A Full Measure of Happiness. Not only are the recipes wonderful – but the photos are great too. Make sure you head over and check it out!
This recipe for split pea soup was for the slow cooker – but as I went to get it out of the cupboard – I realised I had lent it to a friend. So, I had a think and decided rather than going down the slow cooking route – I’d make this fast! So, out came the pressure cooker and, including preparation – this was on the table in no less than 40 minutes. Not bad for a soup that was going to take 4 to 6 hours.
This recipe also called for a ham bone – I spoke to my butcher and he had smoked ham hocks. I decided that was an even better option, and my goodness it added really awesome flavour to this dish.
This is great if you’re having people over for lunch on a cold Sunday afternoon. For me, it’s a complete meal. I’m not sure what the inclusion of the ham hock does to the calorie count on this – and it has potato too – but I think the fact the rest of it is vegies, that it all balanced out in the end. This will serve about eight people and freezes extremely well.
Split pea soup
- 2 small onions
- 1 large
- 4 medium potatoes
- 1 clove garlic
- 2 bay leaves
- few sprigs fresh thyme
- 1 smoked ham hock
- 2 cups of green dried split peas
- 4 cups of chicken stock
- 3 cups of water
- Salt and pepper to taste
Start by dicing all the veggies.
Pop your ham hock in your pressure cooker or slow cooker.
Pop the lid on. If using a pressure cooker – pop it over high heat until it comes under pressure, then reduce the heat and cook under pressure for 20 minutes. Turn off the heat and allow the pressure to reduce naturally before releasing the lid. If in the slow cooker, cook on high for 4 to 6 hours, or until the peas are soft and delish.
At the end of the cooking process, remove the ham hock and take off the meat.
While the split peas are wonderfully healthy, it’s still important to keep your wits about you when serving this up. A small bowl will leave you feeling wonderfully satisfied and warm, without the guilt of over-indulgence.
This is the first of many great soup recipes I hope to try over the ensuing cold months. Can’t wait to eat more lentils and things like that. I really love them.
The freezer is a good option for any leftovers and it makes a smashing lunch! Enjoy!
Osso Bucco is a fantastic cut of meat. It’s not only flavourful and boneless, all bar one – it’s also quite cheap. What’s not to like?
Ever since I got my pressure cooker, I really wanted to see how osso bucco would go. With the rain falling outside, I thought a plate of comfort food would do us the world of good after a bit of a tiring week.
If you’re not sure what it looks like – this is what you need to look out for:
The flavour comes from the marbling, and from the roundish bone, which has marrow in it. It adds an incredible depth of flavour to any casserole you make with it.
I really didn’t have heaps of stuff in the fridge – but what I did have was tomato pesto. It’s an ideal way to inject a whole bunch of flavour, without too much effort.
I hope you enjoy this recipe – and there are instructions too if you don’t happen to have a pressure cooker. It’s just going to take you a little longer.
Osso Bucco infused with tomato pesto
- 800gm of osso bucco
- A few tbs of seasoned flour, to coat the meat
- olive oil
- 1 red onion, roughly diced
- 2 small carrots, diced
- 2 stalks of celery, diced.
- 2 cloves of garlic, finely chopped
- 2 tbs of tomato pesto
- 1 cup of white wine
- 1 1/2 cups of chicken stock
Season the osso bucco fillets in salt and pepper and dust lightly with a little flour.
Heat the olive oil in a heavy based pan or pressure cooker and cook the osso bucco at a medium to high heat until both sides are coloured and the meat is sealed, but not cooked. Remove the meat from the pan and set aside.
Add a little more olive oil to the pan, if required, and saute the onion, celery, carrot and garlic with a little salt and pepper until the vegies have softened – about 10 minutes.
Add the tomato pesto and cook for two minutes.
Turn up the heat and de-glaze the pan with the white wine, ensuring you scrape all the nice, flavouresome bits that have stuck to the bottom from the cooking of the meat. Add the chicken stock and bring to the boil.
Stir in salt and pepper and taste the sauce – if it’s tasting good, add the meat back into the pan.
If using a pressure cooker – secure the lid and over a high heat, bring the cooker under pressure. Once you indicator shows pressure has been reached – turn the burner down to the lowest flame. Cook for 25 minutes. Release pressure as per your pressure cooker’s instructions.
If you don’t have a pressure cooker – bring to the boil, place the lid on your dish and turn to low. Cook for about 1.5 hours, or until the meat is tender and falling off the bone.
Serve the osso bucco with some creamy mashed potato and some crusty bread.
As for a song to inspire you while you whip up this slow cooked meal either fast in the pressure cooker, or on the stove top – it’s the new one by David Guetta and Usher. It just happened to pop on to MTV – and I really liked it 🙂
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