Wednesday, December 29, 2010

Ham and Cabbage Saute

Here is the next recipe I made with our leftover ham. Ron loved it, especially with sour cream, so if you have dairy eaters in your family, use that for a topper. I have seen dairy free sour creams in the store, but have always been afraid to try them lol. I thought it was pretty good, although not great. I think if I make it again I will add some more herbs to it.

Ham and Cabbage Saute

1 TB oil
1 large sweet onion
2 TB garlic, minced
3 cups cabbage, thinly sliced
2 1/2 cups ham, cubed
10 small potatoes, scrubbed and quartered
1/2 cup white wine
1 TB dried parsley
salt and pepper, to taste

1. Sauté the onion & cabbage in the oil until translucent.
2. Add potatoes, garlic, wine salt & pepper and stir.
3. Add parsley & ham; mix well and cover.
4. Simmer about 20 minutes or until the potatoes are tender.

Ham Bone Split Pea Soup

I made a ham on Christmas day and then researched some ways to use the leftovers. Here is the first recipe I made, which was super yummy. Akasha also loved it and just kept talking about it all through dinner. It was pretty funny. "Daddy, do you like the soup?" "I like the soup too!"

Hammy Split Pea Soup

1 large onion, finely chopped
2 TB minced fresh garlic
3 TB of oil (best not to use olive oil as the flavor is not very compatible)
1 16 ounce bag dried split green peas
1 ham bone (with a fair amount of meat on it)
56 ounces chicken broth
2 cups water
salt & freshly ground black pepper, to taste
3 medium carrots, peeled and finely diced
1 large bay leaf
1 ts dried thyme

1. In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
2. Add in broth, dried split peas, water, ham bone, salt, pepper, bay leaf and thyme; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens.
3. Add in the diced carrots the last hour of cooking.
4. Add in pepper to taste. Remove the ham bone and bay leaf.
5. At this point the soup can be pureed if desired. I like to do about half of it.
6. When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan.


Thursday, December 23, 2010

Grilled Cheese!

Just thought I would make a note of this as the kids have really been enjoying them. They are definitely a splurge, but it is worth it once in awhile. Most gluten free folks already know about Udi's bread. I decided to try making a grilled cheese with it since people have also been raving about Daiya cheese. I didn't think of it at first because it comes shredded, but then I figured I would try sprinkling it on and see how it went. Well, it went great! We like to use mayo as the spread. When you turn it the first time, you have to do it really carefully because the cheese won't be melted yet. Then I press it down with the spatula while it is cooking on the second side. By the time it browns, it is usually nice and melted! The kids both love them!

Wednesday, December 8, 2010

Edible Peanut Butter Play Dough!

We haven't made this in a long time because my son didn't really like the taste, although I did lol! To the point it is hard to stop eating it when it is in front of me! But now my two year old is getting into play dough, so I thought I would give it another try! I made it late tonight after she was already asleep, ironically at my son's request. I had hoped he maybe would have a new taste for it, but he mostly just played with it (and I ate it of course haha). So her taste test will be in the morning, but I thought it should be on this blog for sure!

Edible Peanut Butter Play Dough

1/2 cup creamy peanut butter or other nut butter
1/2 cup rice flour, approx.
2 tablespoons honey

1. In medium bowl, stir peanut butter and honey.
2. Add flour gradually to desired consistency, switching to hand kneading
as it thickens.
3. That's it! Now play!
4. Store in an airtight container in a cool place and it should keep for a few days if you can keep from eating it before then!