Yellow Split Peas Puree

Ingredients

14 oz (397g) of Yellow split peas

4 cups of chicken broth or 3 cups of water + 1 cube of chicken bouillon

1/3 cup of Olive Oil

2 and a half lemons (1/2 cup of lemon juice)

1 Onion, chopped

1 Garlic glove, chopped

Parsley and Thyme to taste

Salt and pepper to taste

Directions

Wash Peas throughly with plenty of water, then rinse well. Set aside.

In a saucepan add 3 cups of water and the cube on medium-high heat.

mix once in a while so cube wont stick to the bottom of the pan

cover, keep mixing every so often

Bring to a boil

then set a side once the cube has dissolved

Now, in a large saucepan or casserole, heat 3 Tablespoons of the olive oil on medium heat.

chop onion

add to oil

add thyme

chop garlic

chop parsley

Add along with salt and pepper

Cook and mix until onions are transparent

Add peas

mix

add warm chicken broth

mix

add the remaining oil

mix

turn heat to medium high

cover to cook for 45 minutes and mix every 5 minutes, just to make sure that peas don't burn or stick to bottom of pan.

meanwhile, cut 2 lemons in half

juice them, make sure seeds don't get in the juice

add half a cup of lemon juice to the peas

keep cooking until 45 minutes end.

then, add cooked peas into a food processor or blender

If mixture is too solid add the half of lemon, juiced and the last cup of water

After mixture has blended well, serve on a bowl, you should be left with about 6 cups of puree.

Enjoy!!

Love, Mari

Asparagus Tart

Ingredients

1 Puff pastry sheet

Olive oil (About 4 table spoons)

Salt to taste

Flour (so pastry won't stick)

1 egg

1 teaspoon of water, and about 4 quarts for Asparagus.

1/2 teaspoon of sugar

1 pound of Asparagus

Mozzarella cheese to taste (I used about 3 handfuls)

Directions:

Let the puff pastry thaw in the refrigerator overnight or if its frozen and you want to use it right away, leave it outside the fridge for about 30 minutes or until thawed. 

 

 Meanwhile, on a stove top, boil 4 quarts of water. Then add the Asparagus for 10-15 minutes or until they seem cooked, this is when you pick the thickest part with a fork and it penetrates the asparagus without you forcing the fork in. When done, drain the asparagus and place it in a bowl. Coat the Asparagus with Olive oil and salt to taste. Set it aside.

Pre-heat over to 350 degrees Fahrenheit.

Dust some flour on a clean table top and carefully open up the thawed puff pastry. Dust some more flour on top of pastry and roller up and downwards to for a rectangle. Spray a rectangle pan with non-stick spray and carefully place the pastry on it. With a fork, lightly pinch one inch away from edges forming a rectangle. Within the indicated rectangle add the asparagus across the pastry, then add the cheese. In a small cup, whisk the egg, sugar and the teaspoon of water. Brush the egg mix on the one inch edges. Once the oven has reached 350 degrees F, place your tart in for about 15-20 minutes or until cheese and pastry edges have golden. 

Remember to always keep an eye on your tart when cooking so it wont burn.

Here's my tart

Enjoy!

Love, Mari

Banana Raisin French Toast

Ingredients

8 Slices of bread

Sun-Maid Raisins

2 Medium Bananas, cut in slices

1 Cup of Milk

4 Ounces of softened Cream Cheese

3 Eggs

1/3 Cup of Sugar

3 Tablespoons of All-Purpose Flour

2 Teaspoons of Pure Vanilla Extract

Cinnamon (Optional)

Directions

Butter a 9-inch baking dish

Place 4 Bread slices in dish.

Add as many Raisins as you'd like to on the bread.

Top with sliced bananas.

Add more raisins.

Cover with the other four bread slices.

In a blender or food processor add Milk, Cream Cheese, Eggs, Sugar, Flour and Vanilla.

 Blend until smooth.

Pour over bread.

Place dish in refrigerator for 5 minutes or overnight. Meanwhile heat oven to 350 degrees fahrenheit. Once oven reaches it's temperature, place dish in oven and bake for 40-45 minutes (50-55 minutes if refrigerated overnight) or until set and top is toasted. Let stand for 10 minutes.

Remove french toasts with spatula, place on a serving plate, then cut in diagonal halves.  Add more raisins on top. 

Dust some cinnamon if desired.

Enjoy!

Love, Mari