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Pea Soup

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NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | March 14, 2007
Soup from a can for dinner seems sad somehow. But sometimes, that's all that time allows. That doesn't mean you can't jazz it up with pantry items and maybe leftover ham. That's what I did recently. I pulled a can of split pea soup from the shelf, then rummaged in the refrigerator for any additions. Leftover ham, cubed, went into a skillet to saute in a little butter with chopped shallots. I sprinkled a little garam masala into the ham mixture, then added the soup. While it simmered, I decided I needed something more.
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FEATURES
By Julie Scharper, The Baltimore Sun | April 14, 2014
Stevie Wonder just called to say I love you, Baltimore, over the weekend. The musician ate dinner at The Land of Kush , a vegan restaurant in Seton Hill, on Saturday, according to owner Greg Brown. "His bodyguard introduced me to Stevie and said, 'Stevie Wonder would like to have dinner with you,'" Brown recalled. The star said he had recently started eating a vegetarian diet, Brown said. Wonder, who was with his niece and the bodyguard, ordered vegan barbecue rib tips, a rice and vegetable medley, split pea soup and candied yams, Brown said.
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FEATURES
By Universal Press Syndicate | December 30, 1990
For a spicy twist on tradition, ring in the new year with jalapeno-spiked black-eyed pea soup. Grated cheese is added right before serving. The recipe is from the Black-eyed Pea restaurant chain in Texas, courtesy of the Dallas Morning News.Spicy black-eyed pea soupMakes 10 servings.5 slices of bacon, cut in small pieces1 cup chopped onion2 tablespoons finely chopped jalapeno2 cups chopped tomatoes1 clove minced garlicpinch of salt-- of black pepper3 cups of water2 beef bouillon cubes4 (15.8-ounce)
ENTERTAINMENT
By Laura Vozzella | May 12, 2011
The city of Baltimore ordered a couple food trucks to shut down Wednesday morning because they didn’t have a license that, during the permitting process, they were never told they needed. The license costs a measly $25, nothing compared to the $450 mobile food vendor permit and other expenses involved in getting the trucks up and running. But it could take weeks, or even months, to secure. The delay could have put them out of business. By early afternoon, City Hall was emitting the beep-beep-beep you hear when something big, like a food truck, or a bureaucracy, is backing up. Mayor Stephanie Rawlings-Blake had granted a reprieve , allowing the trucks to operate while the licensing issue gets straightened out. Irene Smith, owner of the Souper Freak soup truck, was hopeful in the midst of the shutdown scare that the mayor would come through.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | September 21, 1994
Q: I've read that red bell peppers are just green peppers that have had the added benefit of sitting on the vine to ripen and soak up more sun. However, a friend said that she bought seeds for red bell peppers. Which is the case?A: Red bell peppers do not come from the same seed as green bell peppers. All bell peppers, regardless of the color they are destined to become, start out green in the immature state. Depending on the variety, they will turn red, orange, yellow, purple,brown, or remain green upon ripening.
NEWS
By Tricia Bishop | February 20, 2000
George and Martha are a hippopotamus pair of the best kind of best friends -- the kind who tell each other the truth, look out for one another's feelings and gently teach each other the lessons of life without preaching. The big gray friends do just about everything together, except of course, those things that require privacy, as Martha explains to George when he sneaks a peek at her in the tub -- he doesn't do that again -- and together they also learn that pea soup in loafers isn't such a good idea and that dancing can be great fun. To catch up on George and Martha's 28 years of being buddies, turn to some of these books by James Marshall: * "George and Martha: The Complete Stories of Two Best Friends" * "George and Martha: Rise and Shine" * "George and Martha: One Fine Day" * "George and Martha: Tons of Fun" * "George and Martha: Back in Town"
NEWS
By Erin Mendell and Erin Mendell,SUN STAFF | February 16, 2005
Soup can be a simple one-pot meal, an elaborate side dish, even a dessert. Soup for Every Body by Joanna Pruess (Lyons, 2004, $22.95) runs the gamut of possibilities. The contents are divided by type - among them: vegetable, bean and grain, fish and fruit. An index breaks it down further, with categories such as high protein, vegetarian or vegan and "smart fat." Pruess modifies several of the recipes that include meat to make them vegetarian. The Split Green Pea Soup recipe, for example, includes an optional hambone or spicy Spanish sausage, but parsnips keep it flavorful without the meat.
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 15, 1992
This Italian soup is for Connie Stricker of Baltimore. Kari Fandek of Towson sent it to us. She says the recipe will take about two hours to make.Chick Pea Soup1 cup dried chick peas6 cups water1 teaspoon rosemary, tied in cheesecloth1 teaspoon salt3 anchovy fillets1/4 cup olive oil2 cloves garlic, peeled and put through a press1 6-ounce can tomato paste1/2 pound shell-shaped pastaSalt and pepper to tasteIn large saucepan combine first four ingredients....
ENTERTAINMENT
By Laura Vozzella | May 12, 2011
The city of Baltimore ordered a couple food trucks to shut down Wednesday morning because they didn’t have a license that, during the permitting process, they were never told they needed. The license costs a measly $25, nothing compared to the $450 mobile food vendor permit and other expenses involved in getting the trucks up and running. But it could take weeks, or even months, to secure. The delay could have put them out of business. By early afternoon, City Hall was emitting the beep-beep-beep you hear when something big, like a food truck, or a bureaucracy, is backing up. Mayor Stephanie Rawlings-Blake had granted a reprieve , allowing the trucks to operate while the licensing issue gets straightened out. Irene Smith, owner of the Souper Freak soup truck, was hopeful in the midst of the shutdown scare that the mayor would come through.
FEATURES
By Julie Scharper, The Baltimore Sun | April 14, 2014
Stevie Wonder just called to say I love you, Baltimore, over the weekend. The musician ate dinner at The Land of Kush , a vegan restaurant in Seton Hill, on Saturday, according to owner Greg Brown. "His bodyguard introduced me to Stevie and said, 'Stevie Wonder would like to have dinner with you,'" Brown recalled. The star said he had recently started eating a vegetarian diet, Brown said. Wonder, who was with his niece and the bodyguard, ordered vegan barbecue rib tips, a rice and vegetable medley, split pea soup and candied yams, Brown said.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | March 14, 2007
Soup from a can for dinner seems sad somehow. But sometimes, that's all that time allows. That doesn't mean you can't jazz it up with pantry items and maybe leftover ham. That's what I did recently. I pulled a can of split pea soup from the shelf, then rummaged in the refrigerator for any additions. Leftover ham, cubed, went into a skillet to saute in a little butter with chopped shallots. I sprinkled a little garam masala into the ham mixture, then added the soup. While it simmered, I decided I needed something more.
NEWS
By Erin Mendell and Erin Mendell,SUN STAFF | February 16, 2005
Soup can be a simple one-pot meal, an elaborate side dish, even a dessert. Soup for Every Body by Joanna Pruess (Lyons, 2004, $22.95) runs the gamut of possibilities. The contents are divided by type - among them: vegetable, bean and grain, fish and fruit. An index breaks it down further, with categories such as high protein, vegetarian or vegan and "smart fat." Pruess modifies several of the recipes that include meat to make them vegetarian. The Split Green Pea Soup recipe, for example, includes an optional hambone or spicy Spanish sausage, but parsnips keep it flavorful without the meat.
NEWS
By Tricia Bishop | February 20, 2000
George and Martha are a hippopotamus pair of the best kind of best friends -- the kind who tell each other the truth, look out for one another's feelings and gently teach each other the lessons of life without preaching. The big gray friends do just about everything together, except of course, those things that require privacy, as Martha explains to George when he sneaks a peek at her in the tub -- he doesn't do that again -- and together they also learn that pea soup in loafers isn't such a good idea and that dancing can be great fun. To catch up on George and Martha's 28 years of being buddies, turn to some of these books by James Marshall: * "George and Martha: The Complete Stories of Two Best Friends" * "George and Martha: Rise and Shine" * "George and Martha: One Fine Day" * "George and Martha: Tons of Fun" * "George and Martha: Back in Town"
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | September 21, 1994
Q: I've read that red bell peppers are just green peppers that have had the added benefit of sitting on the vine to ripen and soak up more sun. However, a friend said that she bought seeds for red bell peppers. Which is the case?A: Red bell peppers do not come from the same seed as green bell peppers. All bell peppers, regardless of the color they are destined to become, start out green in the immature state. Depending on the variety, they will turn red, orange, yellow, purple,brown, or remain green upon ripening.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | May 4, 1994
Spanning the continental foodways here are two Dutch pea soup recipes and a Greek baklava to whisk you up, up and away on a taste trip.Joanne Barber of Forest Hill asked for the soup recipe. She wrote, "My husband and I visited Amsterdam this summer and discovered this local dish. The peas seemed to be pureed and there was a wonderful sausage cut up in it as well as potatoes and leeks I think."Shirley Wright from Baltimore and Jane Ross from Columbia sent in soup recipes. Ms. Wright wrote, "I agree with Mrs. Barber, the pea soup I had in Amsterdam was the best I had ever tasted.
FEATURES
By ELIZABETH LARGE | November 8, 1992
Ambassador Dining Room, 3811 Canterbury Road, (410) 467-4799. Open for lunch Tuesdays to Fridays, dinner Tuesdays to Sundays, closed Mondays. No-smoking area: yes. Wheelchair accessible: no.Other apartment house restaurants have come and gone in Baltimore, but the Ambassador Dining Room has survived -- remarkably unchanged, by all accounts, in both culinary tradition and atmosphere since it opened in 1931.That is, until about four months ago.Last November, John Bottcher, owner of the restaurant for nearly 30 years, sold it to John Feldbush and Jeffrey Crise.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | May 4, 1994
Spanning the continental foodways here are two Dutch pea soup recipes and a Greek baklava to whisk you up, up and away on a taste trip.Joanne Barber of Forest Hill asked for the soup recipe. She wrote, "My husband and I visited Amsterdam this summer and discovered this local dish. The peas seemed to be pureed and there was a wonderful sausage cut up in it as well as potatoes and leeks I think."Shirley Wright from Baltimore and Jane Ross from Columbia sent in soup recipes. Ms. Wright wrote, "I agree with Mrs. Barber, the pea soup I had in Amsterdam was the best I had ever tasted.
FEATURES
By Mary Maushard | April 30, 1992
Ralphie's can be many things to many people.It calls itself a diner. But there's enough dark wood paneling to build a fern bar.It makes excellent milk shakes. But the martinis are just as good.You can begin with gravy-covered french fries or scampi. Then move on to meatloaf or linguine primavera.So, what's the word on Ralphie's, a nouveau diner behind a lot of glass on the first floor of a Timonium office complex? The word is: Different.And pretty good, at least from the range of foods my family and I sampled one recent Thursday night.
FEATURES
By Mary Maushard | April 30, 1992
Ralphie's can be many things to many people.It calls itself a diner. But there's enough dark wood paneling to build a fern bar.It makes excellent milk shakes. But the martinis are just as good.You can begin with gravy-covered french fries or scampi. Then move on to meatloaf or linguine primavera.So, what's the word on Ralphie's, a nouveau diner behind a lot of glass on the first floor of a Timonium office complex? The word is: Different.And pretty good, at least from the range of foods my family and I sampled one recent Thursday night.
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 15, 1992
This Italian soup is for Connie Stricker of Baltimore. Kari Fandek of Towson sent it to us. She says the recipe will take about two hours to make.Chick Pea Soup1 cup dried chick peas6 cups water1 teaspoon rosemary, tied in cheesecloth1 teaspoon salt3 anchovy fillets1/4 cup olive oil2 cloves garlic, peeled and put through a press1 6-ounce can tomato paste1/2 pound shell-shaped pastaSalt and pepper to tasteIn large saucepan combine first four ingredients....
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