Today is December 19, 2009.
An date we have been awaiting anxiously as Sergio's parents will fly in from Mexico for their first visit to our home.
They live in Tabasco, Mexico- a very hot climate area of our world. Indeed, it is normal for it to be 115 degrees in summer, the coolest it gets in the winter is in the 80's... so they were looking forward to some snow possibilities.
Well, the snow gods not only abided by their request, it seems they decided to overiindulge us all in a winter wonderland. So huge indeed, it looks like they will be stuck in New Jersey for a bit. All flights to us in DC are canceled (!)
So here we are, with a clean house, warm soup and anxious hearts awaiting their arrival.... *sigh*
Here is the Yellow Split pea and rice recipe I am making for my in laws:
(I am increase each by 3x->this recipe serves 4)
Step 1:
1 cup split peas
3 cups water
2 cups chopped onions
2 large cloves garlic, minced
1/4 cup veg stock
1/4 cup white wine
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
Step 2
2 cups additional chicken stock
1 cup cooked Jasmine rice
2 teaspoons fresh lemon juice
salt and pepper to taste
1/4 cup fresh parsley
Step 1:
Rinse peas and put into a soup pot with 3 cups of water and bring to a
boil.
Reduce heat, cover and simmer 45 minutes to an hour.
Meanwhile, sauté the onions and garlic in stock and wine until onions are
translucent. Mix in the spices and sauté for 5 minutes more, stirring
frequently.
Step 2
When peas are soft, stir in the onion mixture and additional chicken stock. Add
lemon juice and cooked rice and season with salt and pepper. Gently stir in the
parsley.
Garnish each bowl with a sprig of parsley.
Enjoy!






