Tag: recipes

Ham Bone Vegetable Soup – Crock Pot Edition

Smoky ham flavor in a slow cooker simple vegetable soup. We occasionally have a ham bone, not a real common occurrence when you’re cooking for two but it does happen. So what to do with a ham bone from that holiday spiral cut ham? You can toss it or make soup.

Inspired by an allrecipes.com recipe called Ham Bone Soup I read all 200 plus comment for helpful hints. There are frequently useful things in the comments and should be read if you’re doing a recipe.

Rating

I’m at a low 4 or high 3 but my wife, the ham person really liked it.

Notes: Like many hams, ours had a sugary coat. This needs to be reduced as much as reasonably possible. Just a really good rinse should do usually. The sugery taste is not needed in the soup and I think would be “weird” .
The salt could easily get out of hand here. Do not add any, use low sodium broth and rinse the beans.
Lastly, there is a lot of fat in a ham. If this is a concern (and it should be) refrigerate overnight and scrap the disgusting stuff off. I still had a bowl the first day right out of the pot and it was very good.

This is more than enough ham on this bone.

Rinse the ham under running water to remove as much of any sugary coating as possible. Also this is a good time to remove any fat the is easily removed.

Chop two pealed potatoes, two pealed carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.

Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.

In a large crock pot combine 48 oz of low sodium chicken broth, 1 t pepper, 1/2 t garlic powder, and optional 1/4 t red pepper flakes. Add the rinsed beans and the veggies.

Add the ham bone and cook for 8 hours on low.

With about one hour left in the cooking, remove the bone and strip of meat.

Return the meat to the slow cooker.

Finish the 8 hour total cooking. You may now serve or refrigerate overnight and scrap off any solidified fat.

Ham Bone Vegetable Soup – Crock Pot Edition

by DrDan at 101 Cooking for Two April-13-2013

Ingredients

1 ham bone with meat
2 carrots diced
2 celery chopped
1 medium onion chopped
2 medium russet potatoes cubed
1 – 14oz can diced tomatoes
48 oz low sodium chicken broth
1 – 14oz can light kidney beans drained and rinsed
1 t black pepper
1/2 t garlic powder
1/4 t crushed red pepper optional

Instructions

1) Rinse the ham under running water to remove as much of any sugary coating as possible. Also this is a good time to remove any fat the is easily removed.2) Chop two pealed potatoes, two pealed carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.3) Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.4) In a large crock pot combine 48 oz of low sodium chicken broth, 1 t pepper, 1/2 t garlic powder, and optional 1/4 t red pepper flakes. Add the rinsed beans and the veggies.5) Add the ham bone and cook for 8 hours on low. With one hour left in the cooking, remove the bone and strip of meat. Return the meat to the slow cooker. Finish the 8 hour total cooking. You may now serve or refrigerate overnight and scrap off any solidified fat.

Details

Prep time: 10 mins Cook time: 8 hour Total time: 8 hour 10 mins Yield: 8 serving

Updated

April 13 2013

Dan Mikesell

Incoming search terms:

https://www gordon-ramsay-recipes com/tag/gordon-ramsay-pea-and-ham-soup

Soft Baked Funfetti Sugar Cookies

I feel like there are certain foods people expect you to grow out of at some point. In this category I’d place things like Iced Animal Crackers, Fruity Pebbles, Pop Tarts, Totino’s Pizza Rolls, all things Little Debbie…you get the picture. What’s so wrong with preferring your frozen chicken nuggets be shaped into something somewhat resembling a stegosaurus? (If you’re sitting there thinking to yourself that the initial issue is that I’m 23 eating frozen chicken nuggets, that’s beside the point.) I don’t buy into that logic.

I’d also say anything with an excessive amount of sprinkles somehow gets placed in that category. Thankfully I have no plans to ever outgrow sprinkles. They remind me of birthday parties.

So, it’s no surprise that when it comes to funfetti I always turn to the funfetti queen, Sally, over at Sally’s Baking Addiction. She does funfetti Friday’s. That’s a girl after my own heart right there. These cookies are a breeze to make. I made mine a bit smaller so I could do my usual ‘justify eating four cookies because they’re not quite as big’ thing. I also like mini desserts. These are perfect. They’re slightly crisp around the edges (crisp, not crunch), but chewy and soft in the middles. I’m sure if you make them in regular sized portions you can get even more of the gooey sugar cookie type thing going on. Amazing.

Funfetti away!

Soft Baked Funfetti Sugar Cookies

Recipe from Sally’s Baking Addiction

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature*

3/4 cup sugar

1 large egg, at room temperature*

1 teaspoon vanilla extract

1 and 1/2 cups spoon & leveled all-purpose flour*

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar (can not be omitted)

1/2 cup sprinkles, plus more for sprinkle on top before baking

Instructions

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.

Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.

Chill the balls of dough on the cookie sheet for at least 30 minutes and up to 3 hours in the refrigerator. This step will prevent spreading in the oven.

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Notes from Sally:

If you’re in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Recipe retested on 4/29/13 to add 1/4 cup more flour to resolve spreading issues. Use 1 and 1/2 cups total flour, which will aid in the spreading issues.

Minimal Monday: Roasted Tomato Risotto

I have a weakness for tomatoes on the vine. I think we all do, that’s why they are coming up with varieties that stay attached to their stems longer. It gives us the illusion that we just went out to the back forty and snipped them for dinner. Some of my favorites are these ‘strawberry’ tomatoes. You can actually roast them right on the vine.

Small tomatoes are perfect for roasting. Since you don’t cut them their juices stay (mostly) inside and the skins develop great flavor.

Lay them out on a baking sheet and drizzle with a little olive oil, salt
and pepper. Roast them in a hot, 425-450F oven for about 20 to 25
minutes. Check their progress through your oven window. You want to take your tomatoes just to the
brink of charring. They’ll burst open and collapse, but if you let them go too
far they’ll release all their precious juices into the oven instead of into your risotto

These strawberry tomatoes have great flavor, and they’re so pretty. You can spread the just roasted tomatoes onto some bruschetta, if you want to, but for this recipe you’ll puree them in a blender or food processor and get a rich tomato sauce. You’ll be able to see a few tantalizing specs of black char blended into the bright red giving you a hint of that wonderful fresh roasted flavor

Roasted Tomato Risotto ~~~adapted from Howlings.com

oven to 425-450F
1 lb strawberry or other small tomatoes, to make 1 cup puree
3 Tbsp olive oil, plus more for drizzling
2 bay leaves
1/2 large onion, finely chopped
2 shallots, minced
1 1/2 cups arborio rice
1/4 cup dry sherry (or white wine)
5 cups water, or water mixed with chicken or vegetable stock
a large handful of fresh basil leaves
salt and fresh cracked black pepper to taste

Lay out the tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 20-25 minutes, just until they start to burst and collapse. Don’t let them go too far or they will burn. If your tomatoes are small, or your oven runs hot, this might take less time.
Puree the tomatoes in a blender or food processor until smooth. You are going to want 1 cup of puree for this recipe.
Put the water, or stock and water in a saucepan on the stove and bring up to a simmer. I like to add a couple of bay leaves to flavor the broth.
In a heavy bottomed pot heat 2 tablespoons of olive oil and saute the onion and shallot for about 10 minutes until translucent. Stir often and don’t let them brown.
Add another tablespoon of oil and add the rice, stirring to coat. Stir the rice for a minute or so, and then add the sherry. Stir and let the liquid evaporate. It’s going to smell wonderfully.
Add in the tomato puree, and cook for a minute or two until the liquid gets absorbed.
Add your hot broth, one ladle at a time, stirring to allow the liquid to be absorbed by the rice before going on to the next addition of broth. I like to use a silicone spatula for this so you can scrape the bottom of the pot to prevent rice from sticking. Do this over a medium heat, so that the pot is always at a low simmer. Make sure your broth is at the same temperature. The whole process should take about 35-40 minutes.
Taste the rice a couple of times near the end to test for doneness. You want the rice to be tender, but not mushy. I like a little bite to it, like al dente pasta. Now’s the time to add salt and fresh cracked black pepper to taste.
When you are satisfied that the rice is tender, take it off the heat and add in the cheese. Stir well until it’s completely incorporated.
Serve right away, garnished with the fresh basil and some extra cheese.

Hope you have a delicious week!