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Monday, 11 February 2019

Peas beans and lentils

Now that Tony is on a pre diabetic diet we are looking at ways to help him.  I have in my food stock quite a few bags of  mixed pulses and plan to make use of them over the next few months.  He will be going back to the doctors in May so we hope to have reduced his weight and cholesterol levels by then. I would be grateful for any tried and tested tasty recipes that utilise the pulses. We have slashed our tea drinking consumption and now instead of the ten or more cups we were drinking..We are trying to drink much more plain water and so far so good.. I know, I know... We are shocked by the amount of tea we were drinking too.… For the past few days we have stuck to having three or four cups each.
Tea tonight will be a chicken and mixed bean casserole with loads of veggies. Tomorrow he is off to the footie so I am planning a really tasty healthy picnic for him.  He used to buy a 'foot long sausage sarnie'  from the stand.  He no longer wants to eat anything remotely unhealthy.  Not sure how long it will last but I think it is probably easier for him as I do all the meal planning and cooking. He just rocks up to the table and eats whatever I put in front of him.


  1. Have you tried decaff Tea? We started with that and now can't taste the difference. I buy mixed beans and make a chilli and a scotch broth is always a good standby.

    1. The caffeine in the tea is only partly the problem.. Tony likes his tea really milky. He has a third of the cup filled with milk...I call it 'baby tea'. He is getting through two pints of milk each day. I bet he has good dense bones :-)

  2. That's funny about the tea. It's easy to do. I am making an effort to drink much more plain water, too. When it's cold, a hot cafe au lait with sugar sounds so delicious!

  3. Is tea a problem? I keep wishing I could drink it (can't due to acid reflux) because it would fill me up and be tastier than water! lol

    I don't have any recipes for mixed pulses, but if you are in the market for a split pea soup recipe or a chili recipe using kidney beans, I'm your girl :) I hope you get lots of suggestions to help you.

    1. Yes please to the soup and chilli recipes. They sound stasty.

    2. I don't see an email for you here so I'll just leave the recipes in the comments, Cherie; hope that's okay.

      Split Pea Soup (from Company's Coming, Soups and Sandwiches - by Jean Pare, a Canadian lady)

      1 Ham bone (optional, can substitute a few strips of bacon - this gives flavour and saltiness, but you can make the soup without either)
      12 c water
      3 c split green peas (dried)
      3 med carrots, shredded
      1 med onion, chopped
      2 tsp salt
      1/2 tsp pepper
      1/4 tsp thyme (optional)
      Bring ham bone and water to boil. Cover and simmer for about 2 hours. Strain. Measure broth. Add water to bring up to 12 cups.
      Add remaining ingredients. Bring to boil. Cover and simmer at least 1 hour. Peas should be soft and getting mushy. May need a bit of water to thin. makes about 10 cups.
      Notes: I always check the peas for any discoloured ones or any bits of stuff that aren't peas. In other words, have a look through and discard anything that looks off :) Also, on the first day the soup may be the right consistency without adding water, but it seems to really thicken up the second day and you'll likely need to add more water (or broth of any kind) so you can eat it with a spoon, not a fork (ha ha)

      Chili (recipe was from a label on the kidney bean can, years ago)

      1 lb ground beef
      onion, celery, mushrooms, green pepper - all chopped, amounts to taste (I use 1 onion, 1 stalk celery, 6-8 button mushrooms, and 1/4 med green pepper)
      1 can condensed tomato soup
      1 can tomatoes, any style - if whole, you'll need to break them up when you add them; if chopped, it will save you some time
      1 can red kidney beans
      1/2 to 1 tsp salt
      1 and 1/2 tsp chili powder (or more if you like it hotter)

      Brown ground beef in good-sized pot with a heavy bottom. When there is no pink remaining, add the chopped vegetables and cook until the onion is translucent. Then add the canned soup, tomatoes and kidney beans, plus about 3/4 soup can of water. Add salt and chili powder. Cook, stirring occasionally, until good and hot. It can stay on the heat longer if you are waiting for someone to come home :) Taste and adjust salt and chili powder to your liking.
      Notes: I didn't have cans here to record the size (ounces) of tomatoes and chili, but based on a can of soup being 10 oz, I'd say the tomatoes are probably 16 oz and the kidney beans are 14 oz. It doesn't need to be exact; you just want roughly equal amounts of the three and those sizes happen to be the closest we can get to equal here (remember that the soup gets diluted by water, so ends up being 10 oz plus another 6 oz or so). This will thicken when cooled, you'll likely need to add some water to leftovers. Goes really well with cornmeal muffins.

      A word about the measurements - I still use the Imperial system for cooking and baking even though Canada converted to metric many years ago. I hope you're okay with them as is, or can Google to convert if you use metric!

      Good luck and happy eating :)