Man, I love leftovers during the holday season. Especially if the weather is cold, as it has been here in Arizona. Today, we are dealing with leftover ham and making a hearty soup. Like everything else, super easy, super delicious and it makes quite bit.
Christmas Ham Soup
For this you will need the left over bits of ham, you know, the tough parts from the end that nobody likes on sandwhiches because they are too tough. They work perfect for this recipe, especially if they are both tough and have a bit of extra fat.
- Ham, the fattiest pieces, diced, about 2 cups
- 2 carrots, diced
- 3 ribs of celery, diced
- 1 medium yellow or brown onion, diced
- 2 russet potatoes, diced
- 4 cloves of garlic, chopped fine
- 1/2 cup flat leaf parsley, chopped fine
- 1/2 12oz bottle of brown beer
- 2 tbls olive oil
- 2 tsp cinnamon
- 2 tsp cumin
- Water to cover
- 1 tbls red wine or apple cider vinegar
- Salt & pepper to taste
In your dutch oven or sturdiest soup pot, heat the olive oil on medium high heat until it’s hot. Add the ham pieces and saute for 2 minutes. Drop the heat to medium and continue to cook until most of the fat is rendered and the ham is nicely browned. This will take about 5-7 minutes.
Add the carrots, onion, celery and saute for about 2 minutes. Add the beer. scrape the bottom of the pan to get the brown ham bits and let it cook for about 2 minutes. Add the potatoes and cover with water. Add the spices and garlic and bring to a boil.
Once boiling, reduce heat to low and let cook with the lid on for 45 minutes. Finish with parsley and vinegar.
- Add 1 can of black beans
- Add a corn starch slurry and let it cook for an additional 10 minutes to thicken
- Use white wine instead of beer and skip the vinegar. I would use a pinot gringo or something equally light, not a chardonnay.
- Use the entire beer!
If this turns out correctly, you should have an amazing ham flavor with a hint of cinnamon. I thought it turned out really nice, hearty enough to be a meal but not so heavy to be a stew.
I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?
This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.
- Zuchinni 2 large
- White Mushroom, 1 blue box
- Marinara sauce, about 1 cup
- Garlic, 4 cloves (go crazy here)
- Salt, 2tsp
- Olive oil, 2TBLS
- Parmesean cheese as needed
We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.
In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.
I serve this in pasta bowls, topped with cheese as pictured above.
I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.
This one was so good and easy, I had to write it up! While I was able to use Hatch chilies this time around, Pastilla or Anaheim would work just as well.
- Chilies, medium size x4
- 1/2 yellow onion
- Roma Tomatoes x2
- Garlic x4 cloves (or more, dealers choice here)
- 1 12oz can/bottle of beer, pilsner
- 1 TBSP Olive Oil
- Cilantro, salt and pepper to taste
- Center cut pork loin, 1/2″ x4
The key to this recipe is actually roasting the onions and peppers. On the grill works perfectly for this and it will make your neighbors jealous. With the peppers, after you roast them put them into a bag to steam for 5-10 minutes. Once that is done you can peel the outer skin off.
Coarse chop the onions and peeled peppers, about 1/4″ to 1/2″ dice. Do the same to the tomatoes and put a fine chop on the garlic and cilantro. Mix it all in bowl with the olive oil and taste. Add salt and pepper as needed.
Get your straight-sided saute pan hot and add the beer on medium heat. Add the chops and cook for about 2 minutes on each side. Add the pepper mixture and mix it all together as best as you can. Cook for 20-30 minutes, flipping the chops every 5-7 minutes until the pork is done. Add
Slice your pork into 1/4″ slices and top with the sauce from the pan. Garnish with any remaining cilantro or coarse ground black pepper.
Getting the chilies prepped is the most time consuming part of this dish. But it’s super simple and doesn’t really take that much time. The results are amazing! If you are against cooking with adult beverages, that’s too bad because the tomato cooks up nicely with it. You can substitute chicken stock with a good pinch of salt.
A new recipe I think you guys might like. Chicken and Waffles, and as you can see above, it’s in video form and starring Stella! We created the video for a contest being held by one of our favorite stores, Fresh & Easy, thinking it would be fun and give me an excuse to use the new camera (more about that later) for video.
I’m super pleased with how it turned out. Turns out, Fresh & Easy like it too. That contest we entered? We are a finalist with this video. All finalists win something, but we have a shot at the grand prize of $1,000 worth of groceries!
Did you like it? Are you on Facebook? Would be awesome if you gave us a vote! You can do that here. Ours is the entry, bottom right.
It’s that crazy time of the year in the United States again. It starts Thursday with our traditional day of over-eating and football, continuing into a weekend filled with packed malls and bargain-hunter clogged roads. At least, a nice bowl of soup should help you to relax.
One thing that I do every year is say I’m going to make turkey stock with the bones and carcass from the Thanksgiving bird. Into bags the parts go, then into the freezer to wait for me to pull them out and create stock.
Who’s with me?
In reality, the bones and parts usually end up the trash, without so much as a drop of stock being made. This year, I changed that, and early to boot since our traditional meal will include Prime Rib, not turkey. So, we had turkey this weekend, and from the pieces and parts, I created one bad ass stock. Are you ready?
- Turkey parts. Bones, carcass, neck, gizzards, skin, whatever. The wings work well here too.
- 1 onion, cut into quarters. You can leave the skin on
- 3 celery stalks, with leaves, cut into thirds
- 2-3 bay leaves
- 1 cup of salt
- As much garlic as you like
- Water to cover
Put everything in your largest stock pot. Add water to cover. Bring to a boil then reduce heat to a simmer. How long depends on how much parts you put in. 2-3 hours would be a good place to start. If you are going to make soup with this now, continue on, otherwise get it cold ASAP. You can store it in Mason jars (even frozen) for use later.
- Turkey Stock
- Noodles, beans or both
- Herbs, spices and garlic
Pretty vague, right? I know. It’s time for you to get a little creative in the kitchen. This is something that is impossible to screw up, so go crazy!
Want spinach, tomatoes and beans? Go! More traditional carrots, celery and rice? Sure. All starch with potatoes, noodles and barley? You can do that too! The stock is, essentially, a blank canvass ready to accept whatever flavors you want to through at it. Go nuts, have fun and get the rest of the family involved. I can practically guarantee that you won’t screw it up!