Yesterday, I was walking down Jane Street in the West Village and some crazy guy on the street came up to me-and told me that he saw "my natural beauty and is wondered if we could start seeing each other every other day." Although it was an entirely inappropriate thing to say, and forced me to start running toward the East village...I prefer to see it as a sign from the universe that:
A) there are men in NYC looking for relationships
B) I need to be careful for what I wish for.
Anyways the take home message of the story is: when a crazy guy on the street approaches you walk or run away! Personally, I encourage you to take refuge in the kitchen. Cook away the crazy and eat something delicious!
This week I made a thai-inspired yellow split pea soup- I am calling it: Split Pea Soup on Jane Street.
Spring time is the perfect season for peas, but a little too early for fresh ones. So... I find the yellow split peas to be a great compromise; they make this soup look like a bowl of sunshine. You can also substitute them out for some yellow lentils if that is more convenient for you. But don't settle for anything less than lemon grass, kaffir limes, and coconut milk, as they are the celebrity ingredients of the soup, giving it that unique and refreshing thai flavor.
I ended up eating the soup cold, garnished with some raw purple saurkraut on top ( as purple is the complementary color to the yellow). But I don't want to deter you from eating the soup hot, as a one bowl sensational meal onto itself or with some quinoa or rice on the side. It is just...I am a little obsessed with saurkraut at the moment. I find the tangy flavor to be an interesting addition to almost anything I eat. Not to mention saurkraut gives you a tun of good gut-loving bacteria that helps your digest food more easily, and is a great source of vitamin C (according to the Real Pickles...label). You have to buy the real stuff that says: lacto-fermented and don't heat it up..that kills all the good stuff .
Split Pea Soup on Jane Street Recipe:
2 cups yellow split peas
6 cups water, divided between cooking the peas and soup
2 tablespoons coconut oil (or olive oil)
1 onion, diced
1 carrot, diced
1 yellow pepper, diced
2 Kaffir lime leaves (if you have them....I used 1 tablespoon of lime zest and some lime slices)
1 stock of lemon grass (out leaves removed, smashed)
1 teaspoon salt
1 jalepeno pepper, seeds removed and minced
1/4 cup cilantro stems (minced)
1 1/2 tablespoons, grated ginger
1/2 teaspoon tumeric powder
1/2 teaspoon cumin
1 can coconut milk
Salt
pepper
cilantro leaves, cashews, coconut, and saurkraut for garish (whatever you got!)
Rinse and soak split peas for 3 hours, ideally overnight. Strain the peas from their soaking water and in a pressure cooker or large pot....cook the peas in 4 cups of fresh water. With a pressure cooker the peas will take probably 25 minutes to cook , in a large pot, they will take about an hour depending on how long they were soaked. While the peas are cooking, heat oil in a saute pan, and add onions, carrot, yellow pepper, kaffir lime leaves, lemon grass and salt. Turn the heat down to low, stir, and cover the pan for 10 -15 minutes. Uncover. When the onions are translucent, the carrots, and peppers have softened add the: jalepenos, cilantro stems, ginger, turmeric, and cumin. Turn heat to medium/high, and saute for 5-7 minutes, so things just start to caramelize and become fragrant. After the peas have finished cooking, scrape your sauteed mixture into the cooked peas. To collect all the flavor, de-glaze the saute pan with 2 cups of water, and add that water to the pea mixture along with 1 can of coconut milk. More water might be necessary...use your digression. I trust you! Cover and cook for 20 minutes on a low simmer. When the liquid of the soup has reduced, season according to your pallet, garnish with condiments, and serve.
Marginally,
Mollie
