Over the river and through the woods to a long weekend of total relaxation. The boys had hoped for snow, but these balmy fifty degree days here in the harsh North Woods have put a damper on snow-filled play. Instead of boarding we walked to the top of the ski runs, we hiked up the Alpine slide and looked out at the vast almost-winter world of Northern Minnesota.
For sustenance we enjoyed another pot of Max’s favorite chile. It was the most simple of Thanksgivings, and we were thankful for that.
After a long weekend away, we came home to little in the fridge, and as usual, I was in the mood for soup. This quick concoction is another ugly-buggly, but totally delicious. It’s a split pea number with red potatoes and topping it off is an Indian pancake with chickpea flour and cabbage.
- 1 red onion, diced
- 4 garlic cloves, minced
- 8 small red potatoes, diced
- 1/2 pound yellow split peas
- 2 tsp. salt
- 1 Tbs. cumin
- 1 Tbs. curry powder
- 1 pound fresh spinach, chopped
Directions: Saute the onion in a little oil on low heat until it becomes translucent. Add the garlic and potatoes. Cover the potatoes with water, and add the remaining ingredients. Cook until split peas are tender, about 30 minutes. The soup was actually quite lovely until I mashed it with a potato ricer – all in the name of love for a little boy who doesn’t like chunks of potatoes!
- 1 cup chickpea flour
- 1 tsp. salt
- 1 tsp. Garam Masala
- 1 tsp. curry powder
- red pepper flakes to taste
- 2 cups red cabbage, finely sliced
- 1/2 cup water
- oil for frying
Directions: Mix the chickpea flour with the water and spices. It should be similar to a pancake batter, but not too runny. Fold in the red cabbage. Fry on a non-stick frying pan and gently turn when they begin to brown on the bottom.