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GlutenFreeManna

Need Help From The Chefs On The Board

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I have some yellow split peas I need to use up. I have tried making soup and it was blah. I have mixed them with rice and carmelized onions and and peppers and it was a little better but I was still not loving the yellow split peas texture like I thoguht I would (I like lentils and I like green split peas but these are different). I need recipe suggestions. There are are few constraints that are important.

Besides gluten free recipes also must be:

Pork free--this is hard because so many split pea soup recipes use ham hocks or bacon.

Shellfish free--no shrimp, crabs, mullousks, scallops, lobster, etc.

Dairy free--this one is somewhat flexible. If there is a small amount of milk I can use coconut or almond milk, but if the main flavoring and texture of the recipe depends on milk and cheese please don't suggest it. Vegan recipes are welcome but it need not be vegan--I eat chicken, turkey, beef, eggs, lamb and prety much every other meat except for pork and shellfish.

Soy free--okay it doesn't really have to be obviously "soy free". I have coconut aminos I can use in place of soy sauce and olive oil to use instead of vegetable oil, but edamame or soy based dairy subs are out of the question.

No mushrooms--most of the time I can just leave them out but sometimes they are t he main flavoring in a stock or strifry and the recipe doesn't work as well without them.

Okay GO! :)

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cook 'em up with water or stock. I like adding diced red and green peppers

Add green onions, salt, pepper, smoked turkey (or salmon or whatever smoky flavored meat you like). Can eat with a fork or serve over rice.

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cook 'em up with water or stock. I like adding diced red and green peppers

Add green onions, salt, pepper, smoked turkey (or salmon or whatever smoky flavored meat you like). Can eat with a fork or serve over rice.

This is similar to what I tried and it didn't work for me but I was doing it mainly vegetarian (or only with chicken broth no meat). I think I will try it again and use smoked meat. Smoked salmon sounds wonderful actually. Thanks for the suggestion!

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I also like cooking with lots of carrot, garlic, thyme, sage, and bay. Puree, and use as soup or yummy glop topped iwth non-pork sausage, or add an egg/breadcumbs to make "burgers" or falafel. You could also make lentil soup with 20% split peas or 7-bean soup or something where they are dilute.

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I throw peas into random soups just for a different texture/flavor.

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I'm not a chef but I love pea soup! Don't give up on it...here's one to try.

http://vegetarian.about.com/od/soupsstewsandchili/r/splitpeasoup.htm

I would rinse and soak the peas first. And saute the onions, spices before starting the soup, but I tend to be a split pea soup perfectionist.

Thanks! That soup recipe looks like it has a lot more flavor and structure (with the potatoes) than the one I tried. I think being a split pea soup perfectionist qualifies you as a chef, at least in my world it does. ;)

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I also like cooking with lots of carrot, garlic, thyme, sage, and bay. Puree, and use as soup or yummy glop topped iwth non-pork sausage, or add an egg/breadcumbs to make "burgers" or falafel. You could also make lentil soup with 20% split peas or 7-bean soup or something where they are dilute.

Falafel sounds divine! But I'm afraid to attempt it without a detailed recipe. Throwing a little of it into other soups and stews might just be my next strategy if I don't find somehting I like.

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Well, Monday and Tuesday are busy, but perhaps I shall officially measure on Wed. Do you have a scale, or volumne measurements only?

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Well, Monday and Tuesday are busy, but perhaps I shall officially measure on Wed. Do you have a scale, or volumne measurements only?

I have do a scale I use for measuring flours. DO you measure by weight when making falafels? I did not know that. I've never attepted them. That's why I wouldn't try them first with out a recipe. But I do make a lot of other things without recipes or take recieps I find and alter them slightly to make them fit my restrictions and preferences.

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Vegetable tagines are nice and delicious, such as this one - http://www.taste.com.au/recipes/10661/vegetable+tagine+with+yellow+split+peas

Lemon Split Peas with Garlic and Ginger -

http://www.kalynskitchen.com/2011/01/recipe-for-lemony-yellow-split-pea-side.html?showComment=1294793384199&m=1

And my favourite -

Spicy Split Pea and Apricot Dip (just made this - delicious)

http://www.thesmartkitchenblog.com/2011/06/spicy-split-pea-and-apricot-dip.html

One thing I really like to do is coarsely grind some in a spice grinder and use as a crunchy coating on many things. Love the texture!

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Vegetable tagines are nice and delicious, such as this one - http://www.taste.com.au/recipes/10661/vegetable+tagine+with+yellow+split+peas

Lemon Split Peas with Garlic and Ginger -

http://www.kalynskitchen.com/2011/01/recipe-for-lemony-yellow-split-pea-side.html?showComment=1294793384199&m=1

And my favourite -

Spicy Split Pea and Apricot Dip (just made this - delicious)

http://www.thesmartkitchenblog.com/2011/06/spicy-split-pea-and-apricot-dip.html

One thing I really like to do is coarsely grind some in a spice grinder and use as a crunchy coating on many things. Love the texture!

Interesting ideas! Thanks! I don't have a spice grinder but I do have a mortar and pestal--would that work to crush it fine enough? Do you mean like for coating fried chicken or fried fish or something?

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Interesting ideas! Thanks! I don't have a spice grinder but I do have a mortar and pestal--would that work to crush it fine enough? Do you mean like for coating fried chicken or fried fish or something?

The more uncommon, unique and interesting the better (to me). I love playing around with things, grinding them up, making rubs and so on. As an aside, dried mushrooms (i.e. porcini) ground up in a spice grinder make an excellent addition to many dishes, not to mention as rubs.

Anyway, you could probably get a spice (or coffee) grinder for $10-$15 and I believe it is well worth it. I buy whole spices, toast them and grind them myself. Much fresher and delicious! I also have three mortar and pestles which I love dearly and use often. However, grinding peas in one would be a tedious task (haven't tried, though). When they are ground coarsely they are great on fish, chicken, shrimp, scallops, even oven-roasted cheese (although if I recall correctly that would not be an option for you). Same thing with lentils - grinding them and using them when searing adds good flavour and fibre and desirable crunch.

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