Leeks, Bikes & Split Pea Soup

I rode my bike to the MAX station this morning then into work from the transit center.

It's the 2nd time that I've done this and I'm starting to feel like this could turn into a long term journey.

I bundled up more this morning and bought a helmet over the weekend so I felt much more secure riding next to the cars.

While riding along the path I realize how much more in control I feel on a bike that I ever did behind the wheel. Especially with the morning rush hour craziness that happens every day!

Since becoming more eco-conscious I want to let everyone know that even though you may have to get up 20 minutes earlier and invest in some good biking equipment (especially for the rainy Oregon winters) there are so many perks to riding to work instead of driving.

The price I paid in gas every week while driving a V8 Durango was insane.

Now, I pay a little over $10/week to take the MAX into downtown Hillsboro... on top of that I'm getting my cardio everyday going to and from on my bike.

Eco wise, I'm not burning fossil fuel, I'm not adding any smog to the atmosphere from my tail pipe and I'm setting an example for those who drive to work that, "Hey, if I can do this, so can you!" Just something to throw out there on a side note.

Last night I made a super delish dinner... Split Pea & Leek Soup.
It was divine. The whole house smelled so good for the hour while it simmered... reminded me of a raining day sitting around the fire watching old movies.
Recipe:

1 lb of dried split peas - rinsed and sorted
1 medium leak - cut and thinly sliced
1 medium carrot - diced
1 stalk of celery - minced
6 cups of low sodium vegetable broth
2 cloves of garlic - minced
1 jalapeño - chopped
1 tsp of thyme
2 Tbs of olive oil
salt and pepper to taste.

I've never used leeks before but they look so inviting while I was shopping at Whole Foods that I had to think of something to put them in.

I chopped them just below the dark leaf and just above the root core.

From there I thinly sliced them and threw them into a big bowl of cold water. The leeks will float and the grit will sink. I gave each section a good once over with my hands and then let them sit for a few.

While the leeks soaked I chopped up my garlic, carrots, celery and jalapeño. I put 2 Tbs of olive oil into a large pot and turned it to a medium heat. Added all the veggies and let them cook for about 8 minutes.

From there I added the sorted split peas and the 6 cups of veggie broth. I let that cook for about 1 hour and 15 min then added the thyme.

It was enough for about 3 or 4 servings. Just enough for leftovers! MMM

It was a pretty quick and simple meal with lots of good stuff inside