Split Pea Soup with Cilantro

When I think of split pea, I think of the classic American soup: green pea soup with ham. When I saw this recipe, I was intrigued by its unique twist. A pretty darn good twist too.

This split pea soup has great flavor, and finely diced vegetables along with some cilantro and soy sauce add something special. The texture really was perfect and it just tasted so light and delicious. Surprisingly, I didn't miss the ham at all. Which is unusual for me...

This recipe actually comes from Nordstrom Flavors: An Artful Celebration of Food, which is the same cookbook that my Cilantro Lime Chicken Tacos came from. I don't think I would have ever picked up this cookbook had it not been given to me. Nordstrom's? As in the department store Nordstrom's? They have a restaurant and a cookbook? This can't be true. But it is! And I can't even begin to tell you how incredible those tacos were, so I had to try another recipe from it.

Combine dried split peas with quite a bit of water, bringing to a boil in a large saucepan. Take care that they do not boil over. Reduce heat to medium-low, simmering until most of liquid is absorbed (about 20 minutes). Remove from heat, letting stand for 1 hour.

Heat extra-virgin olive oil in a soup pot (I used my new Dutch oven of course...thank you, Zack) over medium-high heat. Add finely diced carrot, yellow onion, celery, red bell pepper, and jalapeno (again, all finely diced). Cook, stirring constantly until vegetables soften. Add ground coriander, dry mustard (I just used Chinese mustard because that's what I had on hand), salt, and pepper. Stir in chicken broth, bring to a boil, then stir in peas. Return to a boil, adding diced potato and a bay leaf. Simmer until potatoes and peas are tender (about 1 hour).

Remove bay leaf, then add a little whole milk, soy sauce, and chopped fresh cilantro, heating until hot. Ladle into bowls and garnish with diagonally-cut green onions. And serve with a yummy, crusty (as I call it) bread; we love to pick up something fresh from Trader Joe's.

Tell me this does not sound wonderful...? I love the not-so-American influences in this recipe. It just adds a much needed kick to an otherwise basic soup. And if you're not a big "pea" fan, this just might make one out of you. It's really more like a vegetable soup. A really good vegetable soup. Cheers.

*Remember, I'm happy to share actual recipes with measurements and the sort. Just comment on my post or get a hold of me otherwise, and I'll get it to you.*

Asian-Style Salmon with Sauteed Carrots and Leeks

And the Asian-inspired dishes continue.

I found this recipe in a cookbook put out by the American Institute for Cancer Research; it's titled The New American Plate Cookbook. And this salmon dish is actually one of the recipes featured on the cover. The book is really beautiful and has awesome pictures (I'm not going to lie; I only buy or check-out cookbooks with plenty of pictures). The visual catalyst - whether it be fresh, colorful ingredients or a luring picture - is what makes me want to cook. Okay, I know I sound like some sort of dork saying that, but it's true.

Anyways. This cookbook challenges the traditional American plate (a.k.a. large slab of meat with potatoes and a vegetable) with recipes full of vegetables, whole grains, herbs, and nuts (which should make up at least two-thirds of your plate). Some lean meat can make up the last third.

This salmon recipe had Zack's co-workers jealous the next day when he brought leftovers to work. It's good. And it's different. Combine low-sodium soy sauce, fresh-squeezed lemon juice, Chinese-style mustard, and Chinese five-spice powder. Marinate salmon fillets in this mixture for up to an hour in the refrigerator. Broil until cooked through.

Toast sesame seeds in a canola oil coated skillet until golden, stirring constantly. Transfer to a small dish. Saute julienned carrots and leeks until tender for about 5 minutes in the same skillet used for the sesame seeds. Add chicken stock, soy sauce, and sesame oil. Bring to boil, reduce heat, and simmer until no liquid remains. Spoon over salmon and sprinkle with sesame seeds. Serve with rice and/or quinoa.

What made this recipe so incredible was the crust that developed on the salmon. The marinade gave it a beautiful browned quality, and I have to say, this may have been some of the best salmon I've ever had. In the sense, of its preparation; it was so flavorful and the texture was perfect. Just pull one fillet apart to be sure it's cooked all the way through (good thing we did so because ours took a little longer than expected). And the vegetables were a perfect match. The Chinese flavors are so aromatic and delicious. Definitely making this again. Cheers.