The split pea soup that began as lunches on Monday made some interesting transformations since then. For dinner Monday night, I pureed the leftovers, added some leftover roasted veggies from Sunday's dinner and served it with millet. It wasn't bad, although everyone seemed to like it more than I did.
Since I badly misjudged and made a huge amount of millet, I mixed it with the leftover soup, added about 1/4 cup of peanut butter, a squirt or two of Braggs, and enough uncooked oatmeal to firm it up enough to shape it all into a loaf. I used a pizza pan, although in retrospect, I'm really not sure why.
I popped that into the oven at 400 degrees while I put together a barbeque sauce. Here's the recipe I used:
1 cup ketchup
1/2 Tbs garlic powder
1/4 cup brown sugar (I used turbinado sugar)
1 tsp mustard
1/4 cup cider vinegar (you could probably use less)
I whisked it all together and simmered it for 10-15 minutes. I poured half of it over the loaf and popped the loaf back in the oven for about another 40 minutes. The remaining barbeque sauce I put on the table so people could add more at serving time. This was a big hit, although I plan to use less vinegar in the sauce next time.