Talipia, Quinoa and Peas

1c quinoa red or white

2c water, chicken, or vegetable broth

2c frozen peas

Talipia filets

Today I initiated the little rice cooker my daughter bought for me. It's a smart little thing. It took longer than I thought it would, but as soon as it was cooked properly it just shut itself off! All together about 40 minutes, start to finish. If you don't have a rice cooker, just put the water quinoa and peas into a pan. Bring it to a boil, reduce to a simmer, cover and cook until the water has asorbed.

Sprinkle the fish with your favorite seasonings while the quinoa and peas cook. Add the filets to a non-stick pan with a little water or butter. Cook just a few minutes on each side, plate and serve. Makes a nice dinner for 2. . .Lin

Blizzard Soup! a.k.a. Split Pea-Lentil-Pinto Bean Soup

1¼# slice of smokey ham – cubed

¼     med onion – finely chopped

2T    butter
3c    water

1¼c split peas

¾c   lentils

3      bay leaves

1T    powdered rosemary
fresh black pepper

Saute' the ham and onion in butter until ham begins to brown. Add water, peas, lentils and seasonings.

Simmer an hour or two until the peas begin to 'melt' and the soup thickens, then add:

2c  chopped celery and tops

3    carrots – sliced

3lg elephant garlic cloves – sliced

¾  med onion – chopped
3-6c  additional water

Simmer another hour. Add drained-rinsed pinto beans, heat through and serve. The powdered onion soup was not needed, the ham, other herbs and seasonings gave the soup just the right flavor without it :o) . . . Lin