| Home | “The best part about this method of making pea soup is that it won’t get scorched no matter what, so you never have to start over again from scratch!” |
My favorite soup is pea soup made from green split peas. The problem is, if I make it on the stove in the conventional way it has a tendency to get scorched, especially if I forget to stir it regularly. Also, since I like it “well done,” in other words, “nice and thick,” it has an even greater tendency to become scorched, and it takes well over an hour to cook. If it does get scorched, the only way to fix it is to start all over again with a clean pot, which, needless to say, can get very frustrating!
The solution to this problem is to cook it in the 12 cup capacity, Progressive International Corp. “Meals in Minutes™ 17 Piece Microwave Rice & Pasta Set,” (http://progressiveintl.com). I purchased mine at Walmart™ for $7.96. I found it on the shelf above the microwave ovens. Then I can, “Set it and forget it.” Even if all of the water boils away, the peas WILL NOT BECOME SCORCHED!
(Makes 1 to 2 servings)
1. Put ½ cup of green split peas into the rice & pasta cooker.
2. Wash the peas once or twice.
3. Add 4½ cups¹ of water.
4. Place the inner and outer lids on the rice cooker according to the instructions which came with it.
5. Microwave on high for 65 minutes¹.
6. Transfer the pea soup into a 16 oz. measuring cup. (Part of the reason for this step is to avoid staining the plastic rice & pasta cooker when the spices are added.)
7. Add water to make it 12 oz. for thick pea soup, more water for thinner soup.
8. Add ½ teaspoon of salt.
9. Add ¼ teaspoon of ground ginger.
10. Add ¼ teaspoon of ground turmeric.
11. Add ⅛ teaspoon of ground cumin.
12. Add ⅛ teaspoon of ground coriander.
13. Mix thoroughly.
14. Serve while still very warm. (This preparation will be just as good, or perhaps even better, the next day after being refrigerated and reheated.)
¹ This amount of water and time is based upon my own experience using an older microwave oven which takes less power and is less efficient than most of the newer ones. This means that you may have to add more than 4½ cups of water. Try setting the microwave for 45 minutes. Then stir the pea soup, and if it looks too thin, microwave it in 5 or 10 minute intervals until it looks thick enough. You can always add more water and/or cook it for a longer time until you figure out how to cook it to perfection without human intervention on your particular microwave. The best part about this method of making pea soup is that it won’t get scorched no matter what, so you never have to start over again from scratch!
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