I've discovered one drawback to the bulk bins at Whole Foods. When I cleaned out my pantry last week, I found a bag of what I thought were bulk green lentils and decided I better put them to use. Fortunately, I chose a recipe from Not Your Mother's Slow Cooker for lentils with ham that turned out just as good with what the bag actually held, split peas. However, the split peas took much longer to cook than the lentils were supposed to, so I had to keep the slow-cooker going and find something else for dinner that night. (We had an appetizer dinner of Trader Joe's potstickers, edamame and soy-rice triangles.) We ate the split-pea soup with the rest of the bread I made for Friday's post.
This is another one of those dump-everything-in-the-cooker-and-forget-it recipes:
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I put the, ahem, split peas in the bottom of the slow cooker because I wanted to make sure they were submerged. (Clearly they are split peas in this photo, but I didn't actually figure it out until much later, when I lifted the lid of the cooker while they were cooking and a very pea-soup smell wafted out.) It's 1 pound.
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Then I piled lots of chopped vegetables on top: 1 onion, 3 carrots, 3 celery stalks. Also added 1/2 pound cubed ham and some seasoning: rubbed sage, salt, pepper and a bay leaf. Poured in 4 cups chicken stock, then cooked on high for 3 hours. It wasn't nearly done, the vegetables were still crunchy and the split peas were too, so I cooked it for another 2 hours on high. For the last half-hour I left the top off so it would thicken.
I have a lot of ham left, so I think I'll try one of these with it:
[link href="https://landcruisers.info/Articles/Food/Tools-Tips/What-To-Do-With-Leftover-Ham.html" target="_blank" link_updater_label="external_hearst"]Cheesy Pasta with Ham and Peas
— Kim Walker