Creamy Tekoa Split Pea

P1060662The Tekoa Split Pea has been in our top 5 best sellers since 1995. It has less than 10 simple ingredients but is still delicious.   The wholesome Washington peas and celery are what make the split pea so tasty. To shake it up a bit serve yours with evaporated milk.

Cook the package as usual. Before serving add a can of evaporated milk. Do not boil the soup after you’ve added the milk.

Serve with grilled cheese sandwiches or the bread stick recipe below.

Bread Sticks

You will need
1 1/2 cups Warm Water
1/4 cup Olive Oil
1/8 cup Honey
1 1/2 teaspoon Salt
1 1/2 tablespoon Yeast

2 tablespoons Potato Flour or Mashed Potatoes
2 cups Unbleached White Flour
2 cups Whole Grain Flour

Directions
1. Mix water, oil, honey, salt and yeast.
2. Once yeast is dissolved add in potato flour or mashed potatoes.
3. Add in half of the flour and mix well. This mix will be sticky and gooey.
4. Alternate adding white and wheat flour until you get the correct consistency (soft but won’t stick to your hands).
5. Need in a mixture for 7 minutes or by hand 7-10 minutes.
6. Divide the dough into 1 1/2 inch balls.
7. Roll out the dough balls until they are about the same diameter as a pencil or your little finger.
8. Brush with butter and add sesame seeds, parmesan cheese, salt garlic or your favorite topping to each stick.
9. Place on greased cookie sheet 1 1/2 inches apart.
9. Let rise until they double in size (approx. 20 minutes).
10. Cook at 375 for 15-18 minutes

Removing Scorch Marks

As careful as we try to watch pots in the kitchen and as diligent as we stir sometimes a scorched or burnt pot just happens. Usually it happens to us when a pot of beans is left to boil as we watch from afar. After working in the office or sealing soup sometimes the beans are forgotten too long and they run out of water. Then they leave really really ugly black scorched pots.

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Sometimes we’ll get pots that are not quite so black when we cook Tekoa Split Pea or Nebuchadnezzar Zesty Split Pea. You have to stir the pot often with peas to keep the soups from scorching. If the soups do scorch however there are a few methods to remove those stubborn marks.

Method 1 (lightly scorched pans)

The first thing you can try is to simply boil the pot then let it sit.  After the water cools down the burnt food and the stains should wipe right out. You can also add 1/4 of white vinegar before you boil the water to remove excessive scorch parks.

Method 2 (really burnt pans)

After you have tried method 1 it is time to bust out the white vinegar and baking soda. Pour just enough white vinegar into the pot to cover the bottom of the pan and let it sit for 60 seconds. Then add baking soda – usually we add 2 tablespoons. After the fizzing has subsided a bit pull out a soft scrubber and put some  elbow grease into the marks.

The second method has always worked for our pans. If the scorch marks don’t come out at first try to make  a baking soda vinegar paste.