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Split Pea Soup and Irish Soda Bread

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So, in light of yesterday’s tell-all post, I woke up in a great mood. That is not to say we had a great day; first thing, I see blood on the floor, and I know it’s from the big girl, Lucy (one of the “Two Dogs”). This, of course, freaks me out, because for the past few days, her legs have been going out. I inspect her, and find that it’s a coming from a small sore, so nothing life threatening, but heartbreaking nonetheless. Then I try to get her back legs under her, since she is struggling to stand, and failing miserably.

This does not go as planned.

I put my hands under her hips and lift. I get her legs underneath her temporarily, but pushing on her abdomen before she has had a chance to do her business outside… and a log escapes. She is immediately panicked, because she knows she is not supposed to go in the house, and I have to reassure her that she is, in fact a good girl. I have her lay back down, and wonder what the hell to do next.

First, I call my walking buddy, who I know is on her way to my house. I ask if she’ll help me carry Lu outside once she gets here, and she automatically agrees. I get off the phone with her, and call Mr. Going-To-Ride-the-Height-of-Mt.-Everest. Lu was his dog before she was ours, so I make sure to keep him extra updated on her. I tell him what is going on, and he says, “Can you drag her out on her dog bed?”

Uh, dur. I should have thought of that. But it’s a brilliant idea, and I decide to go for it.

After a few very worried looks from both Lu and Cooper, who is prancing around us like, “Hey, what’s going on? Why are you doing that? Is this play? I am very skeptical of this whole affair”, we finally get Lucy outside.

So far, Lucy has been okay. Just okay, but hanging in there. She’s moving without assistance now that I gave her Tramadol and Glucosamine, but it’s slow, and frankly, I’m not rushing her. She’s almost 14, which is old for a lab, and unfortunately, this is a chronic condition that we have been to the vet for already. There is no cure, except to make her comfortable, and hope she bounces back. She did the last time, so we’ll see.

With all that being said, I am still in a really good mood. I think, in part, because my focus on eating has been twofold today: getting in the right amounts of protein, vitamins, and minerals rather than looking at calories, and getting enough water. Seriously, look up how much water you should be drinking, I think you’ll be surprised.

Now, onto the recipe.

Like I just said, I have been focusing today on my nutritional intake rather than my caloric intake. I had already been planning on making Split Pea Soup, as I am trying out recipes for when Baking Baby gets here. I looked at vegetarian recipes, and found a few that looked promising, but I was after something simple and healthy. I prepped all the ingredients last night, popped them in the fridge, and dumped them into my slow cooker this morning. It really doesn’t get a lot easier than that. This soup is high in dietary fiber (about 19 grams), protein (again, about 19 grams), vitamin A, and Iron. As for the Irish Soda Bread, it seemed a sin to NOT serve this soup with a nice, crusty loaf of bread, and I wasn’t about to go to the store for a loaf, when I know just how dead easy it is to make this bread. Even the bread is high in protein (10 grams), and it is whole wheat.  One serving of both the bread (which is about a quarter of a loaf) and the soup (which serves 6) adds up to about 500 calories total, so you can feel good about having something that is filling and wholesome.


Split Pea Soup with Irish Soda Bread

For the Soup:

1 lb (aka 16 oz.) of dried split peas

6 cups water or vegetable broth (or be bad like me and use chicken broth)

Half a large yellow onion, chopped

3 large carrots, chopped

3 ribs celery, chopped

3 cloves garlic, minced

2 tbsp Herbes de Provence

1 tbsp sea salt

1 ½ tsp. ground pepper

1 ½ tsp. chili powder or flakes


For The Bread:

4 ½ cups whole wheat flour, plus more for dusting

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

4 tbsp unsalted butter, cut into small cubes

1 ¾ cups buttermilk (or just under that plus 1 tbsp vinegar, allowed to curdle for 10 minutes)

1 egg



1. In a large crock pot or slow cooker over low heat, add in all the soup ingredients. Cover, and let cook for 6-8 hours, stirring occasionally. Serve. No, you’re not missing any steps, it really is that easy. You don’t even have to stir it if you don’t want to.

2. About an hour before the soup is done, preheat your over to 375 degrees Fahrenheit. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a fork, cut in the butter, pressing it into the flour until it resembles a coarse crumb. In a separate bowl, add together the buttermilk and the egg, whisking to combine.

3. Pour the wet mixture into the dry ingredients, and stir until it forms a sticky dough. Dust with a handful of flour, and knead until it forms a soft, smooth dough, dusting with additional flour only if necessary.

4. Form the dough into two equal balls, and place both on a baking tray. Press an “X” into the top of each. This is not just for looks, trust me. Bake for 35 minutes, or until the top is golden brown, and the loaf sounds hollow if you “knock” on the bottom. Let cool slightly, and serve alongside the soup.


Whole Wheat Gnocchi

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So, as a result of being pregnant, I find myself not wanting to eat… well, a whole lot of anything really. The other night, Mr. This is NOT a Parade and I were watching Star Wars: Return of the Jedi, and Jabba’s Palace made my stomach turn.

I have watched countless drunk people vomit all sorts of fantastic colors. You’d think I’d be able to at least LOOK at Jabba. Nope. Not even for a little bit.

This was something I think I could eat any time. Gnocchi is a potato pasta-like dumpling, so its main purpose is to be awesome in some form of sauce. I chose an Alla Vodka sauce (that wasn’t very good, to be honest, but that’s what I get for buying it in a jar) and some peas, but the gnocchi really did end up being the star of the meal.

The first time I made gnocchi was an absolute disaster. I boiled and steamed the potatoes as instructed, and ended up having to add a ton of flour and at least 3 eggs to get it to turn out. I have, however, figured out the secret to non-soggy gnocchi dough: baking the potatoes. Or, you can use my cheat, which will make some of you cringe, but I have no shame in it whatsoever. I microwave my potatoes. The average potato will be perfectly cooked in the microwave by popping one in there for five minutes on each side, so ten minutes total. If you do two, increase the time per side to 7.5 minutes. And make sure you prick them all over with a fork, you don’t want them exploding. Microwaving the potatoes gets them done faster than my oven can (which oftentimes picks and chooses what it will or will not bake, and it will NOT bake potatoes even under threat of death), and they turn out perfectly fluffy and cooked on the inside.

I very much multi-tasked during this recipe. Once I had the potatoes cooked, I set my water boiling, and then made the dough. Once I had the dough made, I made the gnocchi, and put them into the water as they were ready, while continuing to roll out more of the awesome potato dumplings. The way I did it was much quicker than the traditional method of baking the potatoes, making the dough, making the gnocchi, boiling the water,  cooking the gnocchi in batches, then eating. Nope. Not going to happen.

I will say this: this recipe from start to finish took me about 2.5 hours. So this is not a quick weeknight meal. If you do it right, it can still be a weeknight meal, but don’t expect to put it on the table in 30 minutes.


Whole Wheat Gnocchi

2 lbs potatoes (choose a Russet or a Yukon; stay away from the waxy potatoes)

1 c. Whole Wheat flour

¼ tsp. salt

1 egg



1. Bake the potatoes; either on a baking sheet in the oven for 50 minutes or on a plate in the microwave for 10 minutes, five on each side. Once cooled, peel the skin off the potatoes, discarding the skins and placing the innards into a bowl. Using a potato ricer, process the potatoes in small amounts until all of them are “riced”.

2. Set a large pot filled with salted water on high heat. Bring to a boil while you do step 3.

3. Add the flour, salt, and egg to the bowl, and knead with clean hands until it forms a dough. Divide the dough into eight equal pieces.

4. Taking one of the eight portions of dough, roll it out on a clean surface until it forms a rope about ¾ of an inch in diameter. Cut the rope into segments approximately 1 inch in length. Roll each individual segment into a ball. Taking a fork, roll each segment along the back of the fork, so that there are ridges from the fork on one side of the dumpling, and an indentation from your thumb on the other. Place the dumplings into the boiling water as you make them. Continue this process on the remaining 7 portions of dough until they are all done.

5. Take the gnocchi out of the boiling water using a slotted spoon or spider once they pop up to the surface, about 2-3 mintues. Shake off any excess water, and reserve until needed.