Erwtensoep...aka SNERT

In the beginning of December, my hubby traveled to Amsterdam on business.  One of the first things I always ask him when he returns from a trip is, "What did you have to eat?" :) I am always intrigued by food and hubby always has the best descriptions of unique entres that he eats while traveling. He often times will even take pictures to share with me. His favorite dish that he couldn't stop talking about during this trip was called SNERT. Not the most attractive name for a dish and once he told me it was a pea soup loaded with lots of meat, I shrugged my nose a bit and didn't think it sounded too appetizing.  

The name alone (Snert) made me want to look it up and do some research. Then when hubby said I should try to make this dish, I accepted the challenge. :)  Turns out Snert is a nickname for the traditional Dutch pea soup called Erwtensoep. It is a thick stew of green split peas, different cuts of pork, stalk celery, onions, leeks, carrots, and often potato. The soup is customarily served with rye bread and bacon, cheese, or butter. 

Tonight was my attempt at making Snert. My expectations were low but the outcome was AMAZING!!! I love snert. It was full of veggies (which I love) and loaded with meat (which makes hubby happy)! Full of flavor, it was the perfect dinner for a cold winter night. I can't wait to eat the leftovers tomorrow. 

Now I dare you to try snert. Come on, you'll like it!

Snert

Source: Instructables

2 c. dried green split peas
7 c. cold water
2 bone-in pork chops
10 slices thick-cut bacon
3 bay leaves
3 whole cloves
1 beef cube
3 carrots
2-3 potatoes
2-3 leeks
2-3 celery sticks

1 small onion
Kielbasa smoked sausage 
Salt to taste

Put peas in pan along with the water, pork chops and chopped up bacon and some bay leaves, cloves and a beef cube. Bring it to a low boil. Just eyeball the water. If it gets too thick too soon, just add some more water.

After a couple of minutes it will start to foam. Remove foam with a slotted spoon.

Peel the potatoes and cut into big chunks. Do the same with the onion, the carrots, the celery and the leeks. Add everything to the pan and bring it to a nice slow boil. Cover with lid and let simmer for 1 to 1 1/2 hours, stirring occasionally. You'll know when it's near to done when the veggies start to dissolve and the peas are starting to bind the liquid.

Once it's close to being done, take the pork chop out of the pan, and shred the meat. Remove any bones. Cut up the kielbasa in chunks and add it to the pot, along with the shredded pork. Continue to simmer until soup has thickened considerably. Serve and enjoy! Refrigerate or freeze the leftovers. 

Cheesy Sausage and Tomato Shells

This is one busy week! Full time hours at the bakery, kindergarten open house for my son, my daughter will be turning TWO on Thursday followed by her 2 year doctor appointment, swim lessons, and then the week will end with my family coming to town to celebrate my daughter's birthday! It's going to be a fun week but I didn't want to have to worry too much about meal planning so I made this yummy pasta dish yesterday. It makes a huge meal (plenty for either lots of leftovers or even some for freezing). It was really good and my whole family cleaned their plates!




Cheesy Sausage and Tomato Shells
Source: Jamie Cooks It Up!

1 (16 oz) box elbow macaroni or medium shell pasta
1 green pepper, chopped
1 onion, chopped
4 cloves garlic, chopped
1 T. olive oil 
1 lb. sausage
2 (14.5 oz.) cans Italian Stewed Tomatoes
1 t. cumin
1 t. basil, dried
1 t. oregano, dried
salt and pepper
2-3 c. cheddar cheese, grated
  
Bring a medium sized pot of water to a boil. Salt it well, and pour in your dried pasta. Cook it according to package directions. Don't let it get over cooked. Al dente is the texture you are looking for. Once the pasta is cooked pour the contents of the pot into a strainer resting nicely in your sink. Pour warm water over the top of the pasta and let it hang out there for a bit. 

While you pasta cooks, chop up one green pepper, one onion and 4 cloves of garlic.  Heat up a large skillet over medium high heat. Add 1 T of olive oil to the pan.  Add the chopped veggies and cook them until the onions are translucent.  Add the sausage and cook until browned. 


Open up 2 cans of Italian Stewed Tomatoes and pour the contents into a medium sized bowl. Stick some kitchen scissors into the bowl and cut the tomatoes up into large chunks. Pour the chopped up tomatoes into the skillet with the sausage and veggies. Add 1 teaspoon of cumin, 1 teaspoon dried basil and 1 teaspoon dried oregano. Sprinkle a bit of salt and pepper over the top and give it all a nice stir to combine. 


Pour the cooked pasta into the skillet and stir it into the tomato mixture. Spray a 9x13 with cooking spray and pour the pasta/tomato mixture of bliss into it. Sprinkle it with grated cheddar cheese.  Bake at 350 degrees for 20-25 minutes, or until the cheese is lightly browned and bubbly. 

Mexican Black Beans with Pork

I've been on a crock pot kick lately! I just love being able to toss everything in, turn it on low, and have a wonderful meal ready for me at the end of a long day. Here's a nice healthy recipe for you! It's a great pork and beans recipe - very filling and great served on top of rice.

Pineapple Glazed Ham Balls

These were good! Real good! So good that I've already added them to the menu for our upcoming family Thanksgiving dinner. These remind me of a delicious ham loaf that my mom made when I was little only these are bite size!

These are wonderful served as your main entrée or as an appetizer. I served them to my family with mashed potatoes and steamed broccoli. You can also impress your guests by serving them on pineapple rings.

Mojo Pork

Check out this amazing pork dish that my friend Catherine made for us a few weeks ago. It tasted like she spent the whole day cooking it because it was so juicy, tender, and full of wonderful flavors! It just so happens to be a crockpot recipe! I love using my crockpot!!! Catherine served this pork with rice, black beans, and fried plantains. Each person sitting around the dining room table that night gave it a two thumbs up!

The secret is in this bottle. It's called Goya Mojo Criollo Marinade. It is full of flavor, takes little effort to use and is perfect for a pork, chicken, or beef.

BLT - New and Improved

I saw this idea many moons ago and have been wanting to try it out. I had a couple tomatoes from the garden left so I thought now was a great time to make a BLT sandwich. I love bacon! Don't we all? But I hate when my bacon keeps sliding off my sandwich while trying to eat it. I know longer have this problem! Introducing... the bacon weave!!! It's perfect! It fits the entire size of a slice of bread and does not slide off while biting into it. It's just like weaving a basket or making a lattice top pie shell. Give it a try. I promise you're gonna love it!

This is what it looks like after you weave the pieces together:


BLT - New and Improved

"B"acon
"L"ettuce
"T"omato
Bread
Miracle Whip

For each sandwich, take 3 slices of bacon and cut them in half. Place 3 of the cut slices vertical and 3 slices horizontal. Weave them together and then fry! Assemble your BLT and enjoy.

{I cannot remember where in the world I saw this idea. Unfortunately I did not come up with it on my own. I'm sorry for not giving any credit to the person who deserves it...I just can't remember who to give credit to!}

Golden Pork with Cinnamon Apples

I had some Granny Smith apples in my refrigerator that needed to be used up so I tried this new recipe. I just love using my crock pot. There's nothing better than throwing in some ingredients in the morning and having a tender, tasty dinner that night with little work!

This recipe was a pleasant surprise. The sweet and tart flavors of the apples went really well with the pork. My whole family liked it.

Octoberfest Pork with Mushrooms

I can't remember where this recipe came from. It was in the back of my recipe box so I knew it was time to make it again. It's an easy meal to make and they were delicious paired with mashed potatoes and carrots.



Octoberfest Pork with Mushrooms

4 (4oz.) boneless pork chops
1/4 t. salt
1/4 t. pepper
1/3 c. onion, chopped
4 T. water
2 c. sliced fresh mushrooms
1/4 t. dried thyme leaves
1/3 c. beer
2 t. flour

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of pork chops lightly with salt and pepper; add to skillet. Cook 2 minutes on each side or until browned. Remove chops from skillet; cover to keep warm.

Add onion and 2 T. of the water to same skillet, cook over medium heat for 2 minutes, stirring frequently. Add chops, mushrooms, thyme, and beer. Reduce heat to medium-low; cover and cook 8 to 11 minutes or until chops are no longer pink in center.

In small bowl; combine remaining 2 T. water and flour; blend well. Add to skillet; cook and stir until thickened. Serve mushroom mixture over chops.

Crock Pot BBQ Ribs & Mashed Potatoes

A good friend of mine recently emailed this recipe to me.
(Thanks Kelli!) BBQ ribs are one of my hubby's favorite foods. I wanted to try this recipe just as soon as I could make it to the grocery store to buy some ribs and liquid smoke! For those of you who have never cooked with liquid smoke (it was a first for me) then you can find it in the condiment aisle by the BBQ sauce and marinades.

Many times, when I cook a big meal like this, I look forward to having the following day off and eating leftovers. I had all intentions of eating leftovers tomorrow; however, these ribs were so good that we couldn't stop eating them! With only a couple ribs left, I think I need to figure out a new game plan for tomorrow's dinner! :)

If you like BBQ ribs - this is a must try recipe!!!



Crock Pot BBQ Ribs

1/2 c. brown sugar
1 t. black pepper
2 T. liquid smoke
2 t. minced garlic
1 medium onion sliced
1 c. cola
3 c. BBQ sauce

Combine above ingredients in crock pot. Add a rack (or two!) of baby back ribs, cutting the ribs up into sections so they will fit in your crock pot. Cook on low for 8 hours or until meat if falling off the bones.



Mashed Potatoes

1 1/2 lbs potatoes, peeled and cubed
1/2 t. salt
4 T. heavy cream
3 T. butter
1 T. milk
Salt and Pepper

Add potatoes and salt to a boiling pot of water. Bring back to a boil then reduce heat and simmer, covered, for 10 minutes or until fork can easily be poked through them.

Drain water from potatoes. Add cream and butter to the potatoes and mash with a potato masher. Add milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Corn Pudding and Pork Chops

This next recipe has been a family favorite as far back as I can remember. It was always something we could depend on having at big family dinners. Corn pudding! Not to be confused with a dessert (with pudding in the name) but it is a tasty vegetable side dish to go with any meal. Last night I served it up with pork chops and mashed potatoes.