Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.
Trim and crosscut base of Brussels sprouts. Cook in large pan of boiling salted water until crisp-tender, 10 to 12 minutes. Drain well.
Just before serving, stir butter and mustard seed in heavy large skillet over medium heat until butter browns lightly. The mustard seeds will start “popping” like popcorn. Blend in mustard and Brussels sprouts. Add salt. Stir until hot, 2 to 3 minutes. Serve immediately.
Per serving: 47 calories, 5g fat, 1g protein, 1g carbohydrate.
Melt butter in large pot. Add brown sugar, salt, pepper, and water, stir to combine, then add the sweet potatoes and stir to combine. Bring to a simmer, then cover and cook at a simmer, stirring often, until the sweet potatoes are tender (about 30 minutes). Remove the lid and boil over medium high heat, stirring frequently, until the sauce has reduced to a glaze, about 7 to 10 minutes. Stir in Angostura bitters (if using). Place mixture into 13 by 9 inch dish, and spread the marshmallows over the top. Bake until marshmallows are golden on top (about 5 minutes in a 450°F oven, more like 10-15 minutes in a 350°F oven).
Note: the Angostura bitters add a nice depth to the dish, and are very subtle, even with this much used.
In a small bowl, mix the butter, masa and sugar (using electric mixer) until light and fluffy, about 1 minute.
Blend half the corn kernels with the water in a blender until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, cornmeal, baking powder, salt and milk and mix well.
Bring a medium saucepan of water to a boil. Pour the corn mixture into an 8-inch square baking dish. Tightly cover with plastic wrap and set atop the saucepan of boiling water. Keep pan tightly wrapped and steam for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. (Check water level in saucepan often and add more water if necessary.)
Place all ingredients in blender container. Cover and blend on low speed for about 1 minute.
Grease and flour two loaf pans. Cream eggs, oil, sugar, zucchini, and vanilla. Sift and measure 3 cups flour, soda, baking powder, cinnamon, and salt. Add to creamed mixture and blend. Add nuts and raisins. Bake at 325°F for ~ 1 hour. Test with toothpick to make sure cooked in the center.
Sauté onion in oil until softened. Add broth, bring to boil, add rest of ingredients and simmer for 35 minutes.
Juice lime into non-metallic dish. Cut open avocados, and using a large spoon, scoop flesh into the dish, discard seed. Toss with the lime juice, then coarsely mash. Dice tomato, then gently squeeze portions of the diced tomato in your hands to remove excess juices. Add tomato, cilantro, and green chiles to the avocado mixture and stir well. Add salt to taste.
Note: The type of avocado makes a big difference in the quality of this dish. The California Avocado Commission discusses the difference in taste. Hass avocados (they have a black pebbly skin) are fairly common and taste great. The most common one to avoid is the Bacon variety (smooth green skin, often seen in stores during winter).
Sauté kale in oil, stirring frequently, for about 8 minutes, then add salt to taste. It helps to add one cup water at the beginning—it will boil off rapidly but will help wilt the kale.
Peel potatoes and shred. Promptly place in water to barely cover. Peel onion and shred, add to potatoes. Drain mixture, then place in towel and squeeze out excess liquid. Place potato/onion mixture into bowl, add flour and toss to combine. Beat eggs with salt, then add to potato/onion mixture. Using generous spoonfuls of the mix, fry in hot oil until crisp on each side. Hold completed latkes in warm oven while frying the remainder.
