Split Pea Soup

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I like a silky thick Split Pea Soup. Some like it with roughage, but I like it silky.  The way I make it silky is with a hand blender.


2 celery stalk (Peeled and chopped)
½ onion (chopped)
3 carrot (shredded) (Retain one carrot for later)
1 garlic clove (minced)
1 potato (peeled and cut into squares)
~4 cups chicken stock
1 cup white wine
1 cup ham cut into squares (I also added Tasso, a Cajun ham and apple chicken sausage)
1/2 Lb. split peas (I use the New Orleans Favorite, Camellia brand, rinsed)
1 bay leaf
Sea Salt
Olive Oil

Prepare the onions, carrots and celery and set aside in a bowl and place in the frig. 

Put the pea in a pot and cover with water and gently cook until the pea get medium soft.  Remove and drain.  Put the potatoes in another pot and add water and boil until the potatoes get half cooked.  Remove and drain.  In the soup pot add the oil, onions, carrots, celery, garlic and on low heat sweat the veggies.  Add the white wine.  Return the peas and potato.  Add some broth just to cover the peas, add salt, pepper and bay leaf and cook on medium until the peas get soft. 

Remove the bay leaf and set aside.  With the hand blender blend the peas and veggies until silky.  Return the bay leaf and if needed add broth.  The soup should not be too liquid or too thick.  Just silky.  Add the meat and cook 20 minutes.  Serve with bread.


As of 3/30/21

Mediterranean Salad

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This is a steady for Monday nights.  No meat, just olives, olive oil, nuts and salad fixings.  This is really good for you and we need this kind of olive oil in our diet.

½ can green olives (pitted) can have pimentos
½ black olives (pitted)
½ can garbanzo beans/chick peas
1 small jar of marinated artichoke hearts
¼ bag of dried and sweet cranberries with glazed walnuts
Goat cheese with herbs or Feta Cheese Mediterranean Herb
¼ red onion thinly sliced
3 large leaves NAPA cabbage or large Romaine leaves cut long ways and thin sliced ¼ inch cross cut


¼ cup olive oil
1 TBSP white vinegar
1 TBSP dry red wine
(This is actually red wine vinegar)
1 TBSP Dijon mustard

Mix and pour on the salad and toss salad


As of 3/29/21

Redneck Leberkäse


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In the year of liver-cheese, that would be 1776, which happened to also be a leap year, and the signing of the American Declaration of Independence; Charles Theodore, Elector of Bavaria, invented the loaf of meat called Leberkäse.

Leberkäse translated means “liver- cheese”. When I Google translate the word Leberkäse in addition it means meatloaf. Which it is – a loaf of meat. Traditionally, it is made with onions, bacon, corned beef and pork, but no cheese and no liver. As I research it, there are many variations of Leberkäse.  According to current Bavarian food disclosure laws, only products called “Bavarian Leberkäse” are allowed no liver content, otherwise, all other variations must now contain at least 4% liver.

Since I do not live in Bavaria, which is a shame b/c it is completely beautiful, and since I don’t wear Lederhosen and the Little Woman doesn’t wear a dirndl, which is too bad b/c I never met a dirndl I didn’t like, this is how I get ready for Oktoberfest which should be starting at the end of this month (September 20, 2014 to October 5, 2014).

I make a Redneck Leberkäse for working-class people like me who sit on a tractor all day in a rural area in Southern America. I serve this dish with Southern mashed potatoes instead of potato salad and a layer of curry catsup (mixed with turmeric) and cover it in buttered mushrooms.


  • 2 spring onions (scallions)
  • 1 garlic clove, minced
  • 6 stalks of fresh oregano
  • ½ lb. ground pork
  • ½ lb. ground beef
  • ¼ cup bread crumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  • Dash of Worcestershire

Directions: In a food processor add onions and garlic and finely chop.


Add the leaves of the oregano and all other ingredients and grind the meat mixture in a food processor until it begins to look like a Pâté.



Form in a covered dish and bake in a 350° oven for 45 minutes. Remove and drain the fat for the gravy.  Add the fat from the meatloaf to the brown gravy.  Cover the top of the meatloaf with the curry ketchup and bake another 15 minutes. 

Curry Ketchup
2 TBSP ketchup
2 tsp of red curry paste or 1 tsp turmeric
Directions: Mix together in the bowl.

Southern Mashed Potatoes

  • 2 large baking potatoes, skinned and cubed
  • 2 TBSP butter
  • 2 TBSP whipping cream
  • Sea salt to taste

Directions: Boil potatoes until soft, drain, return potatoes to pan, add the rest of the ingredient and mash the potatoes using a potatoes masher.

Brown Gravy

  • Mix from a pack as instructed.

As of 5/16/21

Kedgeree (British/East Indian)

Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

½ lb. or more Alaskan Cod

1 onion – chopped

1 clove garlic – minced
½ cup peas or frozen peas and carrots
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

1 dash white wine
4 cups chicken stock

Salt and Pepper
3 Tbsp butter
1 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

1/2 cup freshly cut Cilantro leaves to add to the top at serving

Serves 2, maybe 3

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Add the peas, carrots, garlic,onion, green onions, 1/2 butter, bay leaves, S&P, curry powder, turmeric and rice and sauté four minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. Mix well, bring the rice to a boil and cook on simmer for about ten minutes.

When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft and hot, then gently fold the fish into the dish. While the dish is hot let the fish cook several minutes to desired doneness in the hot rice – several minutes.  Serve while hot and garnish with fresh cilantro.  Some recipes add quartered boiled eggs on top.

As of 3/21/21

Shepherd’s Pie

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This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, if you like you can tone back the herbs to half of the recipe of using lamb.  There was no ground lamb at the meat market this time, so I bought lamb stew meat and ran it through the meat grinder.

1 TBSP Olive Oil
1 cup chopped onion
1 Lb. ground lamb
¼ tsp dried parsley
¼ tsp dried rosemary
½ tsp dried thyme
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP ketchup
1 cup ale beer (or Pilsner, Guinness or IPA.  I prefer IPA for the tangy rich hops taste)
If you don’t want to use beer or wine you can use 1 bouillon cube in a half cup of hot water.
1 cup frozen peas and carrots
½ cup corn kernel w/some corn juice

Topping mashed potatoes:
3 potatoes
You know how to do this.

Some use none, I use local Wisconsin grated sharp cheddar from Shullsburg.  Others use Irish cheddar.  I have seen Irish cheddar in the store and it is from Ireland, but I haven’t used it.  I like to support local Ag and I live ten miles from Shullsburg.

Meat filing:
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer (or bouillon) and make a gravy.  Don’t overcook it has to go into the oven. Turn off heat and let sit.

Make the mashed potatoes, place meat into a 2 quart square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes. Let cool and serve.

As of 3/14/21