What do you when you combine leftover local ham steaks with chilly Fall days? Why you get yummy, tummy-filling, old-fashioned beans with ham served over hot cornbread.
I remember when worked at a local restaurant in high-school. One of the specials you saw written up on the dry erase board was ham and beans. I never really tried it until then. I came away with a new comfort food and winter favorite.
Beans with Ham is a favorite recipe from a family friend who happens to be a small family farmer specializing in hormone and antibiotic free-pastured beef, pork, and free-range chickens. Now I also use Crooked Gap Farms ham and broth as the main ingredient for her recipe.
Check it out! And better yet, serve ham and beans for dinner.
Beans with Ham
1 pint Ham broth
1 quart beans
1/4 cup chopped onion
1 teaspoon parsley
1/8 teaspoon pepper
brown sugar to taste
leftover diced ham
Instructions
Simmer on low in crock pot. Serve with cornbread.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, September 14, 2012
Friday, December 30, 2011
Food Friday: Tomato Basil Bisque
Looking for some great foods to entertain for New Year's Eve or for your football bowls coming up. Try this great-tasting tomato bisque to impress your friends. My husband made it and it was so good, I really felt like I was in some classy restaurant.
Original Recipe
6 celery ribs, chopped
1 large onion
1 medium sweet red pepper, chopped
1/4 cup butter cubed
3 cans (14 1/2 ounces each) diced tomatoes, drained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups heavy whipping cream
Instructions
In a large saucepan, saute the celery, onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.
Adapted Recipe based on ingredients we had on hand.
1/2 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
1 can (14 1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 tablespoons sugar
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon white pepper
1 1/2 cups heavy whipping cream
Instructions
In a large saucepan, saute the onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.
Original Recipe
6 celery ribs, chopped
1 large onion
1 medium sweet red pepper, chopped
1/4 cup butter cubed
3 cans (14 1/2 ounces each) diced tomatoes, drained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups heavy whipping cream
Instructions
In a large saucepan, saute the celery, onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.
Adapted Recipe based on ingredients we had on hand.
1/2 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
1 can (14 1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 tablespoons sugar
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon white pepper
1 1/2 cups heavy whipping cream
Instructions
In a large saucepan, saute the onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.
Friday, November 4, 2011
Food Friday: Tim's Pot of Homemade Chili!
The weather turned cold this week. Wednesday was the really first damp, rainy day and last night the temperature dipped down into the twenties. Brrr....
If you are not ready for winter (like me), then make yourself a pot of chili this weekend to warm you up. Tim, my husband, came up with his own recipe several years ago, making a family favorite.
Add some shredded cheddar cheese on top with corn chips. Make some tasty, golden cornbread from scratch. Or dip a peanut butter sandwich in this delightful, filling dish. At any rate, fill your tummy and then curl up with a good movie with the family this weekend.
Cook Together
1 pound of ground beef
1/2 onion finely chopped
2 green peppers finely chopped
Add 1 package of McCormick Chili Seasoning with additional chili powder to taste. Let simmer into meat for a couple of minutes.
Add
14 oz can Hunts Fire-Roasted tomatoes
16 oz can light red kidney beans
16 oz can dark red kidney beans
28 oz can Hunts crushed tomatoes
Stir all together and let simmer. Add more chili powder to taste if needed. Cook until ready to serve or make in the crock pot to serve later in the day. Add V8 original juice to make the pot go further.
If you are not ready for winter (like me), then make yourself a pot of chili this weekend to warm you up. Tim, my husband, came up with his own recipe several years ago, making a family favorite.
Add some shredded cheddar cheese on top with corn chips. Make some tasty, golden cornbread from scratch. Or dip a peanut butter sandwich in this delightful, filling dish. At any rate, fill your tummy and then curl up with a good movie with the family this weekend.
Cook Together
1 pound of ground beef
1/2 onion finely chopped
2 green peppers finely chopped
Add 1 package of McCormick Chili Seasoning with additional chili powder to taste. Let simmer into meat for a couple of minutes.
Add
14 oz can Hunts Fire-Roasted tomatoes
16 oz can light red kidney beans
16 oz can dark red kidney beans
28 oz can Hunts crushed tomatoes
Stir all together and let simmer. Add more chili powder to taste if needed. Cook until ready to serve or make in the crock pot to serve later in the day. Add V8 original juice to make the pot go further.
Friday, December 10, 2010
Food Friday: Split Pea Sausage Soup!
Looking for some hearty, warm soup for your Christmas guests tonight? My family has really enjoyed this Split Peas Sausage Soup recipe on several occasions. Mix in some oyster crackers for your toddler to enjoy this green-looking stuff and add a side of cornbread to fill up your husband.
This Split Pea Sausage recipe is just the right combination of a hearty, nutritious-filled, smoke-flavored meal that is seasonally inviting on a cold, Christmas day.
On top of that, a bag of split peas is very economical to feed a large family. I usually buy a dried bag of split peas for under $0.99. The night before, I will sort through the bag of split peas looking for discolored and soiled peas or rocks that may have slipped in the bag. Afterwards, I run water over them washing them in a colander before finally letting them soak overnight in a bowl filled with water. More specifically, I will keep them in the colander and drop it down in the bowl of water to soak.
The next morning, I will chop up some celery and carrots in my food processor while cooking some smoked link sausage (fresh from our local Italian meat market) on the stove. I drop the vegetables and slivered sausage along with my soaked peas and six cups of fresh water into the crock-pot to cook all day on high. I add some onion salt, ground pepper, a little celery salt, dried parsley, and bay leaves (to remove later). Occasionally stirring throughout the day, I finally know it is done when the peas cook down turning the liquid a into green mixture just in time for supper that evening.
Split Pea Sausage Soup!
1 pound smoked kielbasa
1 pound dried split peas
6 cups of water
1 cup chopped carrots
1 cup chopped onion
1 cup celery
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon course black pepper
2 bay leaves
Cut the sausage in half lengthwise, cutting into approximately 1/4 inch pieces. Place in crock pot; add remaining ingredients and bring to boil. Reduce the heat, covering and simmer until peas are tender (approximately six hours). Remove bay leaves. Yields 8 servings (2 quarts). Serve with peanut butter sandwiches, corn bread, cheese slices, and oyster crackers.
This Split Pea Sausage recipe is just the right combination of a hearty, nutritious-filled, smoke-flavored meal that is seasonally inviting on a cold, Christmas day.
On top of that, a bag of split peas is very economical to feed a large family. I usually buy a dried bag of split peas for under $0.99. The night before, I will sort through the bag of split peas looking for discolored and soiled peas or rocks that may have slipped in the bag. Afterwards, I run water over them washing them in a colander before finally letting them soak overnight in a bowl filled with water. More specifically, I will keep them in the colander and drop it down in the bowl of water to soak.
The next morning, I will chop up some celery and carrots in my food processor while cooking some smoked link sausage (fresh from our local Italian meat market) on the stove. I drop the vegetables and slivered sausage along with my soaked peas and six cups of fresh water into the crock-pot to cook all day on high. I add some onion salt, ground pepper, a little celery salt, dried parsley, and bay leaves (to remove later). Occasionally stirring throughout the day, I finally know it is done when the peas cook down turning the liquid a into green mixture just in time for supper that evening.
Split Pea Sausage Soup!
1 pound smoked kielbasa
1 pound dried split peas
6 cups of water
1 cup chopped carrots
1 cup chopped onion
1 cup celery
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon course black pepper
2 bay leaves
Cut the sausage in half lengthwise, cutting into approximately 1/4 inch pieces. Place in crock pot; add remaining ingredients and bring to boil. Reduce the heat, covering and simmer until peas are tender (approximately six hours). Remove bay leaves. Yields 8 servings (2 quarts). Serve with peanut butter sandwiches, corn bread, cheese slices, and oyster crackers.
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