April 25, 2014

Ham Bone Split Pea Soup

Ham bone sure is fun to say isn't it? Let's see how many times I can sneak it into this post. Like many a family we made a giant ham for Easter.  This was of course after my brother told me he was bringing ham to Easter brunch and yet I still felt the need to purchase a 9 pound monstrosity.  I think I have that Girard gene for sure - no matter how much food people are bringing it's never enough - must. buy. more.  Maybe it's more like a disease. 

This subject matter is not a new one for this blog, see here.  However this version is more a rich man's version.  It's got the luxurious addition of chunks of ham and the bone as well as some fancy tri color potatoes and leeks.  Usually I'm leery of recipes that say to add water instead of broth and I end up subbing broth in every time.  But this one I trusted to be flavorful at the end because of the bone cooking right in the soup for almost 2 hours.  It didn't disappoint, I really loved this soup and am coming to realize that I like these creamy/chunky versions of soup the most.  If you saved your ham bone from Easter or come across one in the near future you should definitely make this soup or at the very least ham stock because the ham bone is prolific my friend.

Split Pea Soup
adapted from Bon Appetit

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium leeks, white and pale green parts only, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • kosher salt and black pepper
  • 1 lb tri-color potatoes (or yukon gold), diced
  • 1 cup leftover ham, diced
  • 1 ham bone
  • 6 sprigs thyme
  • 2 bay leaves
  • 2 cups split green peas
  • 2 tablespoons Worcestershire sauce
  • Sour cream and whole grain mustard for garnish, optional

Heat oil in large stock pot or dutch oven over medium heat. Add onion, leeks, celery and garlic; season with salt and pepper and cook until vegetables are soft, stirring occasionally.  Add potatoes and ham.  Cook, stirring occasionally until potatoes are soft.  Add ham bone, thyme sprigs, bay leaves, and split peas.  Add enough water to cover all ingredients.  Bring to a boil, reduce heat, then simmer until split peas are very soft and falling apart, about 1.5 hours.

Remove ham bone,thyme sprigs, and bay leaves.  Add Worcestershire sauce and season with any additional salt and pepper needed.  Serve with sour cream and mustard, if desired.

(ham bone count = 9)

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April 14, 2014

Charred Cauliflower, Potato and Kale Soup with Gremolata Breadcrumbs

I know what you're thinking.  That this recipe sounds either too boring or exactly like something you've made before.  But hear me out because I happen to think this is one of the most perfect soups I've ever made.  That's a bold statement, yes, but it's true. 

When I think of my most perfect soup I have a lot of items that need checking off the list.  First, it must be fairly easy because let's be real here, soup should not be something that you slave for hours over. Which in and of itself might be why it's one of the more perfect dinners to make.  Then I want it to be healthy, lots of veggies and not too much fat.  But at the same time it needs to be rich and interesting and flavorful.  Then, and I know this makes me sound crazy, but I want the soup to be creamy and have some bite to it all at the same time.  I am one demanding soup eater.  But this recipe, well it has it all.  It even has just the right amount of spice to it as well.  Have I hooked you yet?  I hope so because I waited until the end of this post to tell you that this recipe is also vegan and gluten free.  Hook, line and sinker.

Below is the recipe as I made it but if you don't care about being vegan I think adding some ground sausage to the recipe would work marvelously.  Just brown the meat as the very first step, set it aside, and add back in at the very end.  You can use the fat rendered from the sausage in place of the oil to char the cauliflower in.  And also, I used gluten free bread for the gremolata because I had some left over but regular day old bread works just as well here.  Enjoy!

Smoky Charred Cauliflower, Kale and Potato Soup
adapted from here

  • 2 tablespoons olive oil
  • 1 small head of cauliflower, cut into 1 inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle chiles packed in adobo sauce, finely chopped
  • 2 quarts veggie broth (or any other broth you like)
  • 2 lbs of yukon gold potatoes, cut into 2 inch pieces
  • 1/2 lb lacinato kale, thick stems removed and julienned
  • 2 bay leaves
  • salt and pepper to taste
Heat olive oil in dutch oven over high heat.  Add cauliflower and cook, stirring often until charred on most sides, about 10 minutes.  Reduce heat if it starts to burn or smoke.  Reduce heat to medium low and add onions.  Cook until soft and translucent, about 2 minutes.  Add garlic and chipotles and cook 2 more minutes.  Add half of broth and bring to a boil.  Cook until cauliflower is soft, about 5 minutes.  Using a hand blender puree mixture completely until all chunks are gone.  Add remaining broth, potatoes, kale and bay leaves.  Bring to a boil over high heat, reduce to a simmer and cook until potatoes can be easily smashed, about 30 minutes.  Remove bay leaves and smash potatoes with a spoon to your liking.  Serve with the gremolata below, and maybe some Parmesan cheese if you'd like.

Gremolata Breadcrumbs
  • 1/2 loaf of stale crusty bread, cut into cubes
  • 2 teaspoons of olive oil, or more as needed
  •  1 large garlic clove
  • 1 teaspoon lemon zest
  • 1 tablespoon minced parsley
Add bread to a food processor and process until it turns to breadcrumbs.  Add garlic, lemon zest and parsley.  Pulse until mixed in and chopped fine.  With the processor on slowly stream in olive oil until bread crumbs are coated but not drenched. 

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April 3, 2014

Lamb Meatballs, Two Ways

This is a long post but bear with me.

In the past year or so I have realized that I LOVE lamb. Like I want to eat it all the time. I don't, but if it is an option when we go out to eat I will generally order it in some form. But that being said, I had never attempted to cook anything with lamb.  This little meatball recipe sure did make me happy and I am looking forward to eating the leftover stew tonight and cooking with lamb again soon!

If you are not accustomed to lamb, this stew definitely does not have an overwhelming lambiness to it, but the essence is there.  This stew is a perfect springtime dish because though it does have the lamb, it is really pretty light, filled with greens, and beautiful to look at, thanks to the red chard stems. Another thing I love about meatballs in general is that you can make a ton of them all at once and then use them however you see fit! I saved some out of the stew for us to have pita wraps the second day, which breaks up the monotony of eating the stew for multiple days in a row. If we would have had more lamb I might have doubled the recipe and froze a bunch, but alas we were not able to get much lamb. This type of double duty cooking is my fave and is a good way to not waste food!

I mixed together a couple different meatball recipes because the original stew recipe meatballs sounded too plain and the other one from The Oregonian Cookbook had a lot of different seasonings I thought would work well, so I omitted just one (dill) and used slightly less of all of them.  It worked out beautifully.  Also I did not use orzo, as the original recipe suggested, but instead tossed in some leftover rainbow Israeli cous cous that I had in the fridge. It was perfect!

First up, the stew:

Lamb Meatball and Swiss Chard Stew
Adapted from Real Simple and from The Oregonian Cookbook
Serves 4-6

For the Meatballs:
1 lb ground lamb (our butcher did not have a full pound of lamb so I amped down all the ingredients somewhat.)
2 large eggs, lightly beaten
2 cloves garlic, finely chopped
3/4 cup panko bread crumbs
1 tsp paprika
1/4 tsp dry oregano
1/4 tsp dry thyme
3/4 tsp cumin seeds, crushed
1 tsp salt
1/4 tsp pepper
2 Tbsp olive oil

For the Stew:
1 large bunch Red Chard, stems chopped and leaves sliced, separated
5 cups chicken broth
1/2 cup small pasta such as orzo, stars, leftover Israeli cous cous, which is what I used
salt and pepper 
plain yogurt for serving (optional)

Make the meatballs:
1. Combine the eggs, garlic, bread crumbs, paprika, oregano, thyme, cumin, salt and pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into meatballs about an inch in diameter (I had 28 meatballs out of about 2/3 lb).

2. Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs in a single layer, turning occasionally, until browned all over, 4 to 6 minutes (longer if your meatballs are larger). Transfer meatballs to a plate and reserve the pot to make the stew!

Make the stew:
1. Once your meatballs are removed from the pan, turn down the heat to medium and toss in the chopped chard stems.  Cook, stirring, until crisp-tender, about 3 minutes.  

2.Add the chicken broth and reserved meatballs (save some for another use if you wish!) and bring to a boil.  Toss in your uncooked pasta if you are using orzo or some such (if you are using something leftover like I did, toss it in with the chard in the next step!). Reduce heat and simmer to let the flavors meld and the pasta cook, about 10 minutes or until the pasta is to your desired consistency. 

3. Once the pasta is cooked, fold in the chard leaves (and your pre-cooked pasta if that is what you are using). Serve warm topped with the yogurt, if desired.  

Look how pretty!
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The next day, take those leftover meatballs that you did not toss into your stew and make a pita sandwich with roasted veggies and a super delicious cucumber mint yogurt sauce on the side! You will not be disappointed with this 'leftover' meal!  You can use any veggies to roast, but I thought the sweet potato and asparagus were especially good with the yogurt sauce. I also put some of this sauce on my meatball gyro because dang it was delicious!

Lamb Meatball Gyro with Roasted Veg and Cucumber Mint Yogurt sauce
Adapted from The Oregonian Cookbook 
Serves 2

For the vegetables:
1 sweet potato
1 small bunch asparagus
olive oil
salt and pepper

For the yogurt sauce:
1 cup plain yogurt
1 small cucumber, peeled and finely chopped
1 tablespoon minced fresh mint
1 tsp lemon zest
1 teaspoon kosher salt

For the pita
8 - 10 already cooked lamb meatballs (see above!)
2 pita breads
Roasted garlic hummus (I like King Harvest brand)
1 Roma tomato, sliced
2 leaves romaine or butter lettuce, chopped
crumbled feta cheese
1. Make the yogurt sauce and let it hang out for a while to get extra delicious. Place the yogurt in a medium bowl. Stir in the cucumber, herb, lemon zest, and salt. Cover and refrigerate until ready to use. (This yogurt sauce recipe makes a bit more than you will likely use at one time so chop it in half or use it for something else! dip, salad dressing, another gyro-type thing, etc.)

2. Preheat oven to 400 degrees. Chop your sweet potato into small bite sized chunks. Snap off the hard ends of the asparagus. Toss them all with olive oil, salt and pepper, and a bit of paprika. Roast in the oven until both are softened perfectly, about 15 minutes, tossing them around once or twice if you think of it. 

3. While the veggies are in the oven, warm up your meatballs. You can either toss them onto the sheet pan with the veggies or toss them into a skillet on the stove on medium heat. You just want to warm them up to 165 internal temp.

3. When your veggies are cooked, remove them from the oven and throw your pitas into the still warm oven to soften them and warm them up.  

4. Spread 2 Tbsp of hummus on each warm pita. add the lettuce and tomato slices.  Place on your warmed meatballs and sprinkle with feta cheese.  Put some of the veggies on the side with a big dollop of cucumber yogurt sauce and gobble it up! I put some of the sauce on my meatballs too because it was just so delicious!

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oh and here is a video of making the meatballs and stew!