Fresh Pea Soup delivers delicate pea flavor in a creamy vegetable broth base. No cream needed. A quick and easy soup to welcome spring.
Welcome to another adition of Recipe ReDux! March 2018 Theme Family Springtime Celebrations
Easter is April 1. Passover begins March 30. Whether or not you are celebrating either holiday, show us your favorite family recipes for springtime celebrations.
I like to serve soups made with seasonal vegetables. The rich, green color of peas sings spring to me!
You can serve Fresh Pea Soup instead of soup made from dried peas, any time. This soup comes together quickly for a fast meal. Serve with a side salad or favorite grilled cheese!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Enjoy welcome spring recipes via The Recipe ReDux!
Turkey Ham Potato Chowder a rich, creamy soup made with buttermilk and hickory salt. Perfect for Easter. A soup fit for any occasion.
This recipe is part of a great lineup of #EasterWeek recipes. Don’t miss the lineup of links at the end of this post!
Ham was on our Easter menu for as long as I can remember. My mom always made a ham with mashed potatoes and green beans. Not the casserole, just beans. A salty dark brown gravy from a box was also on the table.
That ham wore the battle scars of too many diamond cuts and clove pricks.
She would lay extra pineapple slices in the bottom of the dish. Brown sugar and ham juices dripped over the slices making a salty-sweet coating. So good.
The past few years I’ve been using turkey ham in some of my traditional recipes with ham. My guy eats very little pork so he doesn’t mind the switch.
For this #EasterWeek recipe you could use ham if you like. I would cut back on the additional salt.
Buttermilk rounds out the flavors and keeps the soup creamy.
This is one of my new favorite soups. I hope you enjoy it.
That silly Easter Bunny just wants a taste! It is #EasterWeek after all!
I was given a copy of Green Enough to read and review. I received no further compensation. All opinions are my own. AD
Did you ever wish there was a book you could go to on making the best choices possible about what you bring into your home – from furniture to packaged food – without losing your minds? Green Enough by Leah Segedie delivers it; humorous, fact-filled shooting straight from the hip.
I’ve followed Leah over the course of a few years, watching her slowly chip away at products to expose hidden toxins. As a marketing expert and creator of the hit blog Mamavation, Segedie researched thousands of products and health claims to evaluate their safety.
Her goal in writing Green Enough is to share that knowledge with other parents like herself and educate the public in general.
Segedie is the real deal. She’s challenged corporations and the government to come clean on what is really in the food and everyday products we all use.
Green Enough covers ways to recognize and detoxify your home, toxins in foods and how organics really differ from conventional products.
Here is an excerpt from Green Enough.
BreakingTheCode.PlasticsGuide.Pages80,81,82
Here’s a quick-reference rundown on those teeny tiny numbers on plastics.
This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Cheese Steak Pierogies pack tender beef with peppers and onions into cheesy pockets of potato goodness. Deep fry to golden brown. Serve with marinara or horseradish cream sauce. Move over meat pies. There’s a new kid in town!
I grew up on homemade cheese potato pierogies and beef and peppers.
Steak, peppers and onions was a simple meal my Mom could cook after a long day at work. She’d slice the beef, paper thin. Add lots of bell pepper slices and onions to make a meal. Fry it up and spread it over hot rice or noodles. Delicious!
Mom was big on cooking from scratch and homemade pierogies always taste best!
I wanted to carry on the tradition and combine the two.
Cheese Steak Pierogies serve the best of both in one handy stuffed dough pocket. Beef, cheddar cheese, potatoes, peppers and onions go so well together.
You can easily make this recipe your own. Swap the cheddar for Swiss, Pepper Jack or a smoked cheese. Spice it up with banana or jalapeno peppers.
I always start with the best beef for my Cheese Steak Pierogies. I use Certified Angus Beef® brand steaks.
Cheese Steak Pierogies are easy to make in just a few steps.
My Mom taught me how to make the dough by “feel”. You start with flour and eggs, then slowly add water until the dough is soft but not sticky. A little more flour, a little more water, and a pinch of salt.
A drinking glass works great to cut the circles.
Fill with steak, peppers, potato, onion and cheese mixture. Pinch shut.
Boil to blanch the dough. You can then deep fry or saute in butter with onions. Truth told, as a kid I used to snack on the blanched potato cheese version cold from the fridge!
After boiling, you can freeze pierogies and fry or saute when you like. As a homemade dough product, these pierogies have about a 3 month shelf life. If they last that long!
1 6-ounce strip steak (I use Certified Angus Beef® brand)
1 cup mixed red and green bell peppers
1/2 cup sliced onions
1 tablespoon vegetable oil
1 cup diced potatoes
2 ounces sharp cheddar, diced
Salt and pepper to taste
oil for frying (optional)
Instructions
dough
Place 1 cup flour on cutting board. Make a well in the center. Add salt, egg and 1 tablespoon water. Knead into soft dough. Adjust water and flour as needed. Form into a ball.
Cover with damp towel and rest 10 minutes.
Roll out dough to 1/4-inch thickness. Cut into 12 3-inch rounds. Set aside.
filling
Season steak with salt and pepper. Fry steak, peppers and onions in oil. Cook steak thoroughly to 160 degrees.
Remove steak and rest 10 minutes before slicing. Chop sliced steak, peppers and onions together. Set aside.
Boil potatoes until tender about 10 minutes. Drain. Add cheese to hot potatoes and mash. Add steak mixture and form into 1-inch balls.
Place one steak and potato ball on each dough circle. Wet edges of dough with a finger dipped in water. Fold over and pinch shut.
Cook
Place pierogies one at a time in 3 quarts of boiling water. Cook until pierogies float. About 3 minutes. Drain on waxed paper.
Sauté in butter or fry blanched pierogies at 350 in vegetable oil until golden brown. Serve with marinara sauce or Horseradish Cream Sauce.
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