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Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it’s a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It’s super easy, but not always super quick… unless you use a pressure cooker! 

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I’ve been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it’s quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little  liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet[1] on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner’s Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner’s World[2]). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?


Also, now until Dec 2nd, Heather K Jones, RD created a One Month Skinnytaste meal plan (so many of you asked for this!) and is offering a fabulous health tool that will help you tap into the power of your own personality and arm you with the insight you need for ultimate weight loss success. Check out the Diet Type offer on Skinny Bits[3] this week! The offer includes a jump start meal plan featuring Skinnytaste recipes, and a FREE copy the awesome healthy grocery shopping guide, The Grocery Cart Makeover.

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

Pressure Cooker Split Pea Soup with Ham
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 1/4 cups • Old Points:
4 pts • Points+: 7
Calories: 254 • Fat: 2• Carb: 51.5• Fiber: 20• Protein: 24• Sugar: 5 g 
Sodium: 694.5 mg (to reduce the sodium use less bouillon)

Ingredients:

  • 1 lb dry green split peas
  • 1 tsp olive oil
  • 2 large carrots, peeled
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 7 oz reduced sodium ham steak, diced (Boar’s Head)
  • 6 cups water
  • 1 tbsp Better Than Bouillon or 1 cube*
  • 1 bay leaf

Directions:

Rinse peas under cold water.

In a pressure cooker, heat oil over medium heat. Add onions, carrots, and garlic and saute 4-5 minutes. Add ham, peas, water, chicken bouillon and bay leaf and bring to a boil. When the liquid boils, cover and lock the lid and continue cooking until the pot reaches pressure, then reduce heat to low and set a timer for 20 minutes.

After the 20 minutes, shut the stove off and let the pressure cooker release the steam on it’s own. When the lid unlocks, adjust liquid if needed, taste for salt and pepper and remove bay leaf. If the soup looks like it should cook a little longer, you can let it simmer covered (unlocked) until it has reached your desired thickness.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.
*Check labels for Gluten Free

References

  1. ^ Pressure Cooker Cheat Sheet (www.dummies.com)
  2. ^ 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)
  3. ^ Diet Type offer on Skinny Bits (www.skinny-bits.com)

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Mushroom Stroganoff


A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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