Greek Fava (yellow split pea pureé)

Authentic Greek Fava (yellow split pea puree)
A delicious traditional veggie dish straight from the island of Santorini! Creamy and super tasty, the perfect starter for a cold winters day. If you’ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe. Serve as a delicious appetizer or dip with a drizzle of extra virgin olive oil. Enjoy!
http://www.mygreekdish.com/recipe/authentic-greek-fava-recipe-yellow-split-peas-puree/

Ingredients
500g/18oz yellow split peas
3 red onions, roughly chopped
2-4 cloves garlic, finely chopped
1 ltr/3 1/3c warm water
juice from 2 lemons
1/3c olive oil
thyme (fresh if available)
salt and freshly ground pepper
Optional: extra red onion, capers, and/or parsley

Instructions
1. Thoroughly rinse split peas.

2. Heat large pot over medium-high heat. Add 2-3T olive oil, chopped onions and garlic, and fresh thyme, and sauté.

3. As soon as onions begin to caramelize add the peas and stir well. Pour in warm water and remaining olive oil. Bring to slight boil and reduce heat to medium. Season with salt and pepper, and simmer, covered, for 40-50 min. until peas are soft and mushy. Stir regularly. If white foam forms on the surface of the water, use a slotted spoon to remove it.

4. When cooked, stir in lemon juice and transfer to a food processor. Process until peas become smooth and creamy pureé.

5. Serve fava with drizzle of olive oil, a tablespoon of chopped red onions, ground pepper, and some capers or parsley. Spread on pita or sourdough bread (for a California twist mash avocado on the bread first).

Phil's (Maffetone) Bars

(Modified)
"Have these on hand for a quick meal or snack, race energy, and even travel food. In addition to being a low glycemic, easy to digest meal with complete protein and healthy fats, they are absolutely delicious."

Dry Ingredients:
3 c (450g) raw almonds
2/3 c (60g) egg white powder
1/4 c (22g) dark cocoa powder (regular is fine)
1/2 c (35g) shredded coconut, unsweetened
pinch of sea salt or Himalayan salt

Wet Ingredients:
1/3 c honey or maple syrup
1/3 c hot water
2 t vanilla extract

Instructions:

1. Grind almonds in a food processor
2. Add egg white powder, cocoa powder, and coconut. Mix thoroughly and transfer to a mixing bowl.
3. In a measuring cup combine wet ingredients. For sweeter bars raise ratio of honey to water.
4. Blend wet ingredients into dry and mix thoroughly using an electric mixer. If batter is too wet, add a bit more dry ingredients. If too dry, add bit more wet.
5. Form into bars or press into a baking dish (8 x 8 works well).
6. Optional: bake bars for 20-40 min in a barely heated (~175* f.)
7. Cut into bars or bites. Store at room temperature or in refrigerator. They should keep for at least a week.

Nutrition Facts (per bar - recipe makes 12):

Calories 285

Carbohydrates 12g

Protein 12g

Fat 21g

https://philmaffetone.com/recipe/phils-bar/
https://philmaffetone.com/phils-bars-revisited/

SLADE'S BBQ SAUCE

Simple and delicious. Refrigerate leftover sauce.
1 c catsup
1/4 c vinegar, white
1/4 c brown sugar
1/4 t chili powder
1 c water
1/4 c Worchestershire sauce
1/4 t celery seed
1/2 t instant minced onions (or 1/8-1/4 c very finely chopped fresh onion)

Combine ingredients and bring to a boil in sauce pan. Simmer uncovered about 25 min to remove vinegar taste.

This is from the early 1960's and was a key part of to the spare ribs my father BBQed, usually in the summer. It was also used on our baked or bbq-ed pork chops.

Mushroom Barley Soup

By Tony Litwinko - Bon Appetit December 1995

http://www.epicurious.com/recipes/food/views/mushroom-barley-soup-993

8 Servings

INGREDIENTS

1/4 c butter (1/2 stick)

1 lb mushrooms, cut into 1/2" pieces

2 large carrots, chopped

2 large celery stalks, chopped

1 onion, chopped

1/2 c pearl barley, rinsed

8 c vegetable broth

2 T flour

1/4 c chopped fresh parsley

1 T chopped fresh dill or 1 t dried dill

PREPARATION

1. Melt butter in heavy large Dutch oven over med./medium-high heat. Add mushrooms, carrots, celery, onion, and barley. Saute until vegetables begin to brown, about 20 minutes.

2. Add flour to pot and stir 5 minutes.

3. gradually mix in broth. Bring to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, 40 or more minutes.

4. Mix in parley and dill. Season to taste with salt and pepper.

1.