Split Pea Soup with Corn Pone Bread Sticks

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Well, folks.  I think I may be allergic to gluten.  I nibbled some crispy edges of a corn stick this afternoon.  Started feeling like I was getting a head cold immediately after.  I thought it was awfully coincidental and decided that a teaspoon of gluten containing bread wasn’t enough, even after two months of living gluten free, to have an immediate effect on a person.  Went for a long hike in the woods and came in feeling great.  Served up dinner.  Decided I was going to eat a whole corn stick with my soup to see if corn gluten would bother me in any way.  Whop!  It smacked me between the eyes and shoulder blades.  I even felt as if I was getting a sore throat  and had a whole feeling of fatigue wash over me.  An hour later I was fine, but all the research on gluten allergy symptoms I could find online didn’t turn up any that matched mine.  The only sure way to know that I can figure is to lay off all gluten for another few weeks, then head down to the Dillard House in Georgia for a big, gluten-filled breakfast.  Biscuits, fried pies, muffins, gravy, grits, pancakes…  Yup.  Only way to find out for sure.

Seriously, though.  If I am allergic to gluten it answers so many lifelong questions.   Like why I thought I couldn’t eat sugar in any form or even complex carbohydrates, but on GAPS I’ve been able to eat honey every day and mounds of beans and brown rice, bananas, oranges, almond cakes.  Why when I would go off of a low carb diet to have something like pasta or a sandwich, I’d get that same whop between the eyes that I did tonight.  I always thought it was carb overload.  Now I’m not so sure.  Especially since I have been eating all of those things and dairy but have still experienced weight loss.  I found myself saying, I hope, I hope! until I thought of cakes, cookies, and pizza.   Only one way to find out…

I don’t know why I avoid split pea soup.  It must be the color and texture.  But it’s really very good and I should make it more often.  One of my sons was not impressed with his dinner when it was presented to him, however.  “This smells like steak but it tastes like peas.   Is this protein?  Can I have some cheese instead?  Can I have baked beans?”  We didn’t even have any baked beans.  Oh, he makes me laugh.  This is the same boy that asked today, “Did they find the new lama guy?”  It took me a minute to realize he meant the Pope.  Had to drop everything and give him a refresher course on world religions.  My funny little guy!

Split Pea Soup

2 c. water

3 c. chicken broth

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 c. split peas

 

Combine the water, broth, cumin, salt, and pepper.

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Bring to a boil.  Add the split peas.

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Reduce the heat to a simmer.  Cover and cook for 30 minutes or until the peas are tender.  Puree in batches in a food processor or blender.

Heat and season with salt and pepper to taste.

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It’s as thick as peas soup. Giggle.

I added a splash of almond milk to my bowl to make it just a wee bit more interesting.

 

Corn Pone Bread Sticks

1/2 c. cornmeal

1 T sugar

1/2 tsp. Himalayan salt

2 tsp. baking powder

1 egg

1 T melted butter

1/4 c. almond milk

 

Heat oven to 350 degrees.  Grease a mini muffin pan or cast iron corn stick pan.

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Sift together the dry ingredients.

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Beat together the milk and egg.  Whisk in the melted butter.

Fold the wet ingredients into the dry.

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Spoon into the pan.

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Bake 25 minutes.

Comments

    • Leave a Reply

      edibletapestry
      March 16, 2013

      No. They will be soft after about 30 minutes of simmering, covered, without soaking. I never soak lentils or split peas.

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