Amazon icon Audible icon Autographed icon Book Bub icon Booksprout icon Buy Me a Coffee icon Email icon Facebook icon Goodreads icon Instagram icon Mastodon icon Patreon icon Periscope icon Pinterest icon RSS icon Search icon Snapchat icon TikTok icon Tumblr icon Twitter icon Vine icon Youtube icon LinkedIn icon

Tag: immersion blender

Chicken Split Pea Soup Recipe

Last week I saw a bin of yellow split peas at the grocery store and thought: I should make a split pea soup! So, when our freezer thawed and I had a bunch of thawed chicken on my hands, that’s exactly what I did.

Chicken Split Pea Soup
Chicken Split Pea Soup

I’m sorry to say that I can’t give you exact measurements for this recipe because I was really winging it on the fly, but I can give you the general idea of how I made it.

First I chopped up an onion and a few cloves of garlic and sauteed them in olive oil in a large soup pot.

After a few minutes, I added about 2 quarts of cold water, around 4 cups of dried yellow split peas, 6 whole chicken breasts, and 2 bunches of fresh multi-hued carrots from the farmer’s market.

I brought it up to a boil and then reduced it to a simmer for almost two hours, until the split peas were softened and the chicken was cooked.

Using a slotted spoon, I removed the chicken and  carrots to a dish while used my immersion blender to pureé the soup to a smooth consistency. I sliced up the chicken and carrots and returned them to the soup and seasoned with sea salt, white pepper, and turmeric.

My goal was to make enough to freeze for the winter nights ahead, so keep that in mind when considering amounts to use.


Homemade Mayonnaise

In my world of helping folks with food sensitivities live more comfortable lives, I’m always looking for recipes with the fewest ingredients that might cause problems. So, I was excited to find Katie at Kitchen Stewardship’s quick and easy recipe for homemade mayonnaise that can be made with only  5 ingredients.

Check out her video to see how easy whipping up a batch of mayo can be.

Here is the food-sensitivity-safe, otherwise known in the biz as *”LEAP-friendly“*, recipe for mayonnaise:

2-3 egg yolks
1/2 tsp. mustard powder
1/2-1 Tbs apple cider vinegar or lemon juice
1 tsp. sugar (or any sweetener, optional)
1/2 tsp. salt

Method: Blend everything but the oil with your immersion blender in the tall cylinder that came with it.  Add the oil, pouring slowly while blending constantly.

Katie’s Tips for Success:

  • Bring the eggs to room temperature, at least 2 hours on the counter.
  • Most recipes say 2-4 egg yolks.  I always start with two because I’m cheap!  If the mayo doesn’t firm up, just pour out the mixture, put another egg yolk in your container and pour everything else back in, slowly, as if it’s the oil in the original recipe.  Once I had to do this fix twice, but it worked eventually!

Katie also offers other ideas for add-ins to flavor your mayo, including garlic powder, white wine vinegar, and paprika. You should feel free to add whatever you crave that is safe for you to change-up your mayo.

Please post a comment here if you try this mayo! We’d love to hear your experiences.

* “LEAP-friendly” refers to a recipe that only includes ingredients you know you are not reactive to. In other words, if you know you are sensitive to eggs, this recipe is obviously not ok for you. At the same time, if you haven’t actually been tested, you may never be completely sure what you may be sensitive to and, conversely, what items for sure don’t provoke inflammatory reactions. If you are having trouble identifying the cause of your suffering, you might find relief with MRT food sensitivity testing.