Slow Cooker Smoky SPlit Pea Soup - Good and Gooder

Needless to say we have been having frigid weather here in Toronto these past few weeks. What better way to warm your belly than a hearty soup.

This one is particularly dear to my heart. My grandpa [dziadek in Polish], who still lives in Poland makes a soup which tastes just like this. This soup literally tastes like my childhood. Sometimes certain tastes and smells bring me right back to being a kid.  I have tried several times to get the recipe form my grandpa, but you know how it goes, nothing is measured and ingredients are forgotten, or maybe it’s a big secret and grandparents magically omit an ingredient or two. Since I don’t have the luxury to be there and write the recipe down while watching my grandpa make the soup, I have been on the hunt to find a recipe which tastes just like it.  This one does, exactly, and although my grandpa never used a slow cooker, the end result is belly warming goodness.Slow Cooker Smoky SPlit Pea Soup - Good and Gooder

Slow Cooker Smoky SPlit Pea Soup - Good and Gooder   Slow Cooker Smoky SPlit Pea Soup - Good and Gooder Slow Cooker Smoky SPlit Pea Soup - Good and Gooder  Slow Cooker Smoky SPlit Pea Soup - Good and GooderSlow Cooker Smoky Split Pea Soup

1 smoked ham hock
1 pound yellow split peas
2 carrots, peeled and chopped
2 celery stalks, finely chopped
1 large onion, peeled and chopped
2 garlic cloves, crushed
5 cups chicken or vegetable broth
1 bay leaf
1 tsp dried thyme

Rinse the ham hock.
Place everything in the slow cooker.
Cook on low for 8hrs or on high for 4 hrs.
Using tongs, remove the ham hock, when cool enough, pick off the meat, and discard the skin and bones.
Chop the meat into small pieces, return to slow cooker and stir.
Serve with nice crusty bread.

Recipe adapted from:

Slow Cooker Smoky SPlit Pea Soup - Good and Gooder

Mortadella Ricotta Rotolo -

This amazingly delish and simple dish is a fun variation on one of my favourite foods – pizza.
I saw a chef Marc Murphy describe this dish from Philadelphia’s Pizzeria Vetri on ‘Best. Ever.’ on the Food Network, he talked about how the pizza dough is rolled out, topped with layers of mortadella, and pillows of ricotta, rolled, baked and topped with a pistachio pesto.
This is my version of the dish he described. Awesome pizza pinwheels. Served with a spinach pesto and my husband’s mouthwatering marinara sauce.

Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo -

Ricotta Mortadella Rotolo

One prepared pizza dough ball
150g mortadella, thinly sliced
1 cup ricotta
olive oil

Preheat oven to 425F.
On a lightly floured surface roll out or stretch dough into a large rectangle [approx 18×12] Don’t roll too thin.
Place layer of mortadella on top of rolled out dough.
Dot mortadella with spoonfuls of ricotta.
Roll, and cut into 2″ pin wheels.
Place pinwheels cut side down on a cookie pan, brush lightly with olive oil.Bake for 25 min, or until golden brown.
Top with Spinach Pesto and/or your favourite marinara sauce.

Spinach Pesto

2 handfuls fresh spinach
1 handful pine nuts [or your favourite nut]
1/4 cup olive oil
1/4 cup parmigiano reggiano
1 clove garlic

Place in a food possessor, blend until it forms a coarse paste.

Mortadella Ricotta Rotolo -


I loves me a good sanGwich! This is one of my faves, and makes great use of left over chicken or turkey. It takes the basic chicken salad sammy and makes it just a touch jeuje-d up. What makes it incredible is the tangy pieces of granny smith apple and the pepperyness of the arugula.



Curried Chicken Sandwich


Sliced bread, toasted, use your fave, I like this sandwich with whole wheat bread
Cooked chicken breast , chopped
½ granny smith apple [finely chopped]
2 tbsp mayonnaise
1 tsp madras curry powder [or use any curry powder]
1 tsp lemon juice
salt & pepper

In a bowl mix together the first 7 ingredients
Scoop the chicken salad onto bread, top with fresh arugula leaves, and finish off the sandwich with the other slice of bread

[no chicken no problem, use a can of tuna or some leftover turkey]


Sticky Oven Ribs

Here I go.  I’m so excited about this side project I can hardly contain myself. It has been in the making since 2012, yup…that is when I purchased the domain name And everything has been on hold since that point, just sitting there waiting, you all know the excuses, life gets in the way, more important things to take care of, etc. I have been wanting to have a food/lifestyle type blog for the longest time. Food & pretty things get me excited. And I often get asked for recipes…so here goes nothing. ;o)

I love ribs, love them, finger licking deliciousness at it’s best. There’s just something so amazing that happens when you slow roast meat. Yes these ribs take a little while, but the nice thing is your oven does all of the work…really!!

Sticky Oven Ribs


Sticky Oven Ribs


1 rack pork ribs [side or back, your choice]

1 can root beer

salt & pepper

1.5 cups of your favourite BBQ sauce


for the Cajun Chipotle rub:

½ tsp salt

½ tsp cayenne

½ tsp chipotle powder

½ tsp sweet paprika

½ tsp granulated garlic

¼ tsp ground pepper

1 tsp granulated onion

½ tsp dried oregano

½ tsp dried thyme

Mix in a bowl.


Now for the ribs:

Preheat oven to 300F

Place ribs in a baking dish with sides

Apply rub to ribs an all sides

Pour in half the can of root beer, and add the same amount of water, you should have enough liquid to cover the bottom of the roasting pan

Cover roasting pan tightly with aluminum foil

Place in oven and roast for 2-2.5hrs

Remove ribs from oven and place on a aluminum or parchment paper covered cookie sheet, or broiling pan

Heat oven to 450F

Smother the ribs in BBQ sauce

Place in oven and bake for 15-25min or until the desired crispyness


Serve with your favourite side…coleslaw, corn bread, corn…