Another week without a vegetarian led to something a little different.
Lasagna Bolognese, Simplified
Steamed Green Beans and Peppers
Dark Chocolate Cupcakes with Orange Butter frosting
When we enjoy baked ham I typically turn the bone over to my mom who turns it into tasty split pea soup. I figured I’d return the favor this time around, picked up a package of green split peas and followed the basic recipe on the back of the package. I omitted the “ham-flavor seasoning package” included with the dried peas in favor of actual ham.
I added the ham in two phases, some while cooking and the bulk after cooking. The pressure cooker will draw every bit of flavor from the ham; the second addition ensures that some of the ham you eat will actually taste as it should.
Pressure Cooker Split Pea Soup
Prep time: 5 minutes
Total time: 40 minutes
As an experiment I cooked the ham bone in 16 cups of water on low in my slower cooker for 9 hours while I was at work. It yielded a very weak stock. I used it to make the soup however I’ll probably just use water next time.
This soup will thicken while it sits. When I transferred the leftovers to a container it was basically a blob. Worry not; add a bit of water, reheat and it will be lovely soup again.
Baked ham can be delicious. Unfortunately it often comes out dry. I came across a technique in Cook’s Illustrated a few years ago and it has held up across multiple testings. It makes use of an oven bag, you should be able to find them with the foils and plastic wrap in your local mega-mart.
Prep time: 90 minutes
Total time: 3 hours
I go back and forth on whether a spiral cut ham works as well as non-precut ham. Spiral is convenient and provides a more picturesque result. Personally I like thicker pieces of ham than you get with a non-precut ham though.
Family tradition states that ham is served with a glaze/sauce made from brown sugar, yellow mustard and a small amount of pineapple juice. I find the ham tasty enough without the excess sweetness.
This week we enjoyed a riff on the standard New England boiled dinner. Well, OK, we had the components of a boiled dinner and the corned beef was, in fact, boiled. The rest of the fixin’s were prepped on the side.
Plus we honored Pi Day with, shocking, pie. Thanks to J and A for the tasty desserts.
Potato and Cabbage Casserole
Roasted Carrots and Parsnips
Irish Soda Bread
Banana Cream pie with caramel drizzle and whipped cream
A few weeks back my husband Ted, who is in charge of the bread baking in our home, made a delicious braided bread that was flecked with golden raisins and dried sour cherries, with sesame seeds and finishing sugar too. It was a slightly odd addition to the dinner menu however the taste was excellent and, honestly, just look at it.
This week we enjoyed a menu that we partake of from time to time; pierogies, succotash, paired with some form of pork. In this case it was in celebration of H’s birthday thus the cake.
Freshly baked rolls
Devil’s Food Cake with Chocolate Ganache and Peanut Butter Filling
I love a lazy Sunday however most of them are packed with to-dos and running around. It’s nice to be able to spend 10 or 15 minutes prepping something with the sure knowledge that you’ll have a taste meal at the end of the day.
Slow Cooker Pork, White Bean and Fennel Soup
Prep time: 10 minutes
Total time: 7 hours
This soup is based on one from Campbell’s. I added a few things to bump up the flavor and reworked the instructions a bit as well.
My frozen spinach didn’t thaw much after 6 hours in the fridge. I took a chance and added the mostly solid spinach brick to the slow cooker. It heated up fine and the soup seemed no worse for wear.
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