Yep, we’re predicting – soup and pie for 2011

Just add water! and some seasonings....

 

Do you grit your teeth every time you hear someone declare the new year as “The Year of…?”

Who do they think they are? Well, mostly they are trend chasers who are trying to sell you something.

But look at the frozen peas above. Even the canniest shyster would have a hard time selling them as anything. Maybe they couldn’t see how the three simple ingredients, with a little seasoning, could turn into a delicious, nutritious soup – something so easy, you can whip up a serving for lunch. It’s true, though.

We’re not declaring 2011 the year of anything, but predict you will see a lot of recipes for soups and pies in the media.

Why? Understanding economics is hard, but the formula for hard economic times is easy. Soup is easier than casseroles and pie is easier than cake.  Cooks have been turning to comforting things with cheaper ingredients, so it is inevitable that these two foods will reign this year.

So come on and join this trend. We’ll periodically offer some great recipes to keep you on the front lines. And please feel free to send in your favorites, as well.

And don’t forget the ultimate celebration of pie, the 16th annual Pie Tastin’ Day sponsored by The  Gaston County Extension and Community Association (ECA). This year’s event will be held 11:30 am-1:30 pm Jan. 21. at the Lucile Tatum Center, 959 Osceola St., Gastonia. For $3, you can sample dozens of pies and receive a recipe booklet.

As trends go, we predict this will be much easier to embrace than last year’s jeggings.

 

Quick Pea Soup

Serves two

1 cup water

1/2 tsp. salt

1/2 tsp. ground pepper

1 garlic clove, peeled

1 cup frozen peas

1 Tbsp. dried marjoram

1/4 cup grated romano cheese

 

Bring water, garlic clove, salt and pepper to a boil. Add peas and marjoram and cook for 10-15 minutes until peas soften. Pour the mixture into a blender, add romano and puree.

 

 

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