Spit peas are one of my go to%u2019s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn%u2019t like split peas? (If you say you don%u2019t, you probably should try again because I bet you would like these)
Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.
And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.
So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.
Split peas and collard greens. Topped off with mustardy cabbage slaw. Can%u2019t wait to make this again this weekend!
To the spit pas and collard greens!
The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.
Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.
All that stuff you just cut up now gets tossed into big pot, along with all the spices.
Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.
While the peas and greens are cooking, shred up some cabbage.
Add a good dollop or two of some good stone ground or Dijon mustard and mix.
Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.
And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.
This is good food. Really freaking good.
-C
serves 4-6 folks
2 cups dried split peas
8-9 cups water
1 large onion
2 carrots
1 bunch collard greens (about 6-7large leaves)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon dill
1 tablespoon thyme
1 teaspoon ground mustard
salt and pepper
2-3 tabespppms Dijon or stone ground mustard
1/2 head of cabbage (red and or green)
Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don%u2019t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.
Once cooked, season with salt pepper to taste.
For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.
And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.
Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten. %u00a0Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:
Carrots
half of a gigantic kohlrabi
soy milk
iced tea
bananas that needed to be frozen
strawberries
Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!
%u00a0%u00a0 %u00a0%u00a0The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.
Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.
Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.
Happy Week!!
-C
Kohlrabi Apple Walnut Slaw
2 medium sized Kohlrabis%u00a0
1 medium apple %u00a0%u00a0
1 small carrot
1/2 cup toasted walnuts
red wine vinegar
salt
In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)
Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.
Any left overs only end up tasting better the next day.
THE LOVELY CRAZY
November 12, 2019 by maximios • Blog
Spit peas are one of my go to%u2019s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn%u2019t like split peas? (If you say you don%u2019t, you probably should try again because I bet you would like these)
Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.
And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.
So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.
Split peas and collard greens. Topped off with mustardy cabbage slaw. Can%u2019t wait to make this again this weekend!
To the spit pas and collard greens!
The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.
Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.
All that stuff you just cut up now gets tossed into big pot, along with all the spices.
Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.
While the peas and greens are cooking, shred up some cabbage.
Add a good dollop or two of some good stone ground or Dijon mustard and mix.
Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.
And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.
This is good food. Really freaking good.
-C
serves 4-6 folks
2 cups dried split peas
8-9 cups water
1 large onion
2 carrots
1 bunch collard greens (about 6-7large leaves)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon dill
1 tablespoon thyme
1 teaspoon ground mustard
salt and pepper
2-3 tabespppms Dijon or stone ground mustard
1/2 head of cabbage (red and or green)
Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don%u2019t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.
Once cooked, season with salt pepper to taste.
For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.
And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.
Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!
%u00a0
%u00a0 %u00a0%u00a0
The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.
Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.
Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.
And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.
Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.
Happy Week!!
-C
Kohlrabi Apple Walnut Slaw
In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)
Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.
Any left overs only end up tasting better the next day.