The Dish

About a year ago, my mom gifted me two new nonstick pans. I was excited, but couldn’t understand why she had spent the money on something I already had—two sad, cheap nonstick skillets from Target. As soon as I cooked with these pans, I realized what the fuss was about. They’re made by SCANPAN, a company in Denmark, and they are zero fuss, easy-to-clean nonstick pans like I have never seen before. The best part? SCANPAN uses recycled aluminum to make their pans, and the nonstick coating is free of carcinogenic chemicals like PFOA and PFOS. Any time I’m whipping up dinner and don’t care to spend extra time cleaning up (which is pretty much all the time), I use these pans. They work like magic for cooking eggs, which, I have to admit is another area of cooking that I haven’t quite perfected. However, with these pans I finally felt comfortable with experimenting, and they’re indirectly responsible for me attempting to perfect fried eggs. Here’s the link to their website:

The broccoli and other veggies simmering in chicken stock.

The broccoli and other veggies simmering in chicken stock.

For this week’s Dish, as usual, I have another soup recipe for you all. My office at work is perpetually freezing—two of my co-workers actually have mini space heaters under their desks—and so I’ve found that warm soup is a warm, welcome reprieve during the day. For lunch this week, I made my version of a healthy cream of broccoli soup that I enrich with nonfat Greek yogurt.

Greek Yogurt Cream of Broccoli Soup

  • 2 entire heads broccoli, stalks trimmed, peeled and chopped into bite-sized pieces
  • 2 Tbsp. butter
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic
  • 2-3 petite red potatoes, peeled and chopped
  • ½ tsp. cayenne pepper (optional)
  • 8 cups chicken stock
  • Salt and pepper to taste
The soup can be blended with an immersion blender or a regular blender/Vitamix. Just be careful!

The soup can be blended with an immersion blender or a regular blender/Vitamix. Just be careful!

In the bottom of a large pot, melt the butter and sauté the carrots, celery, and onion until slightly soft. Add the garlic, sauté briefly, and then add the broccoli, chicken stock, and potatoes. Bring to a simmer and cook until all the vegetables are tender. Season to taste with salt, pepper, and cayenne, if desired. Once the vegetables are done, puree using an immersion blender, or a regular blender in batches. Stir in a dollop or two of Greek yogurt before serving. That’s all for The Dish this week. Have a happy (and vegetable-filled) weekend!

Split Pea Soup

An easy soup recipe that is sure to ‘pease’. However, I don’t suggest aging it for nine days or serving it cold.

It has occurred to me recently that my predilection for soups and stews is a bit unorthodox. I’ve never thought twice about cooking up a hearty beef stew in the height of summer, and I am pretty much always down for a savory noodle soup regardless of the season, weather, and so on. Basically nothing can get between me and my love of food in steaming, semi-liquid form.

Not to mention soups and stews are perfect for feeding a crowd on a budget and for packing (or hiding—hey kids!) nutrient dense veggies into a balanced one-bowl meal. I am a vegetable freak and can never get enough of ‘em, but what I love most about soups is that I can whip up a big batch with little to no effort, have a number of meals already prepared for the week, and have enough leftover to pop a few extra servings in the freezer for later.

My go-to recipe happens to be split pea. As much as I love bacon and ham, I try not to keep such tempting porky goodness on hand all that often. These ingredients lend a great deal of flavor to a soup like split pea, but I’ve found that plenty of vegetables and a bit of spice can go a long way on their own. I’ve included this meatless adaptation below. And believe me, it is just as delicious without the ham!

But now, if you would be so kind as to disregard split pea soup’s traditionally autumnal connotations, here’s a bit of background on the infamous pea:

Although this dish is quite simple, peas have been a staple in the human diet for thousands of years. Archaeologists have discovered evidence of wild pea consumption by humans as far back as 9750 BCE. 1 Apicius de re Coquinaria, a 4th or 5th century collection of popular Roman recipes contains numerous listings simply for the preparation of these round little seeds. 2

As these green legumes spread throughout Europe, the dried versions became a stable and affordable source of food for peasants, while the French regarded fresh peas as a popular delicacy. 1 Once Europeans began exploring other corners of the globe, nonperishable foodstuffs such as dried peas were crucial to their survival and the success of their lengthy expeditions. The classic children’s nursery rhyme “Pease Pudding Hot” refers to a traditional British version of split pea soup that is usually much thicker and is still eaten today.

Split peas are actually pulses, or legumes (seeds) that are dried. Even aside from all the other vegetables in split pea soup, the main ingredient in this dish is high in dietary fiber and folate, low in fat and sodium, and a complete source of (meatless) protein. 3 This is good news for vegans, vegetarians, and individuals who are looking to reduce their meat consumption. Additionally, split peas are gluten-free, low-allergen, and low on the Glycemic Index (GI) meaning they help control appetite and prevent blood-sugar spikes.4

Scientifically, pea plants are also quite extraordinary. They were the stars in Gregor Mendel’s groundbreaking genetics experiments in the mid-1800s that helped to shed light on dominant and recessive traits or genes.5 Today, laboratories are even working on using different forms of pea protein as an egg substitute.4

Peas really are quite fascinating, but let’s get down to the good stuff!

Split Pea Soup

  • 1 yellow onion, chopped
  • 3 medium carrots, chopped
  • 3 small red potatoes, unpeeled and chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, ribs and seeds removed and minced
  • 1 Tbsp. butter
  • 2 quarts chicken or vegetable stock
  • 1 tsp. fresh parsley, chopped
  • 1 bay leaf
  • 1 lb. split green peas, rinsed and picked over
  • Salt and pepper to taste
  • 3 Tbsp. nutritional yeast (optional)

Combine onion, carrots, celery, garlic, jalapeno, and butter in a large pot over medium heat until the onions are soft and translucent. Add the chicken stock, parsley, bay leaf, potatoes, and peas. Bring to a simmer and cook until the peas are soft (about 45 minutes to an hour). Stir frequently to avoid burning and sticking at the bottom of the pot. Depending on your consistency preference, more stock or water can be added if the soup becomes too thick. If you prefer a creamier texture, carefully process soup in batches in a blender or using an immersion blender. Serve hot with a piece of good, crusty bread.

  1. A brief history of peas. (2015). Retrieved from
  2. Apicius. (2009). Cookery and dining in imperial rome [Apicius de re Coquinaria] (J. D. Vehling Trans.). Retrieved from
  3. Peas, green, split, mature seeds, raw. (2014). (No. 16085). U.S. Department of Agriculture, Agricultural Research Service. Retrieved from
  4. Pulses: The heart of healthy food [Brochure] (2010). USA Dry Pea & Lentil Council.
  5. Mendel, G., & Bateson, W. (1925). Experiments in plant-hybridisation. Cambridge, Mass: Harvard University Press. doi:
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