SLOW COOKER HAM AND WHITE BEAN SOUP

SLOW COOKER HAM AND WHITE BEAN SOUP

Hearty, cozy and just so easy! The crockpot does all the work for you. Perfect to use up that leftover hambone!

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YIELD: 8 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 8 HOURS

TOTAL TIME: 8 HOURS 15 MINUTES

INGREDIENTS:

• 1 leftover hambone
• 2 cups leftover diced ham*
• 2 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans white beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Place hambone, ham, garlic, onion, carrots, celery, beans, oregano, rosemary and bay leaves into a 6-qt slow cooker. Stir in 6 cups water until well combined; season with salt and pepper, to taste.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove and discard hambone.
3. Serve immediately, garnished with parsley, if desired.

SCOTTISH PANCAKES

Hi-yo! Happy start to the week, friends!! We’re welcoming this beautiful Monday with a stack of Scottish (uhh, ha?) Pancakes!

Do you know how many loops, hoops, and whatnot I had to go through to get this recipe? MANY!

Lemme tell you how all this got started.

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SCOTTISH PANCAKES

Sweet, fluffy, delicious pancakes served with honey and berries.

image: http://cf.diethood.com/wp-content/uploads/2015/01/Scottish-Pancakes.jpg

Author: Katerina Petrovska

Cuisine: Scottish

Recipe type: Breakfast

Serves: Serves 4

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

INGREDIENTS

• 200g (1-1/2 cups plus one tablespoon plus two teaspoons) all-purpose flour
• 1 tablespoon baking powder
• pinch of salt
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 2 eggs
• 300 ml (1-1/4 cups) milk
• butter for pan
• honey or maple syrup
• fresh berries

INSTRUCTIONS

1. In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon; whisk to combine.
2. Combine eggs and milk into your mixer's bowl and beat on medium high until eggs are foamy; about 15 seconds.
3. Whisk the dry ingredients into the wet ingredients; whisk just until combined.
4. Set aside for 15 minutes.
5. Add a teaspoon of butter to a frying pan and melt over medium heat.
6. Drop about ⅛-cup batter into the pan and cook until it starts to rise up and bubble; flip over and continue to cook until golden brown.
7. Remove from pan and keep covered while working on the rest of the batter.
8. Reapply butter to the skillet between batches.
9. Serve immediately, drizzled with honey or maple syrup and fresh berries

NOTES

Adapted from BBC Good Food

NUTRITION INFORMATION

Serving size: 3 (3-inch) pancakes Calories: 300 Fat: 9 g Carbohydrates: 47 g

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Read more at http://diethood.com/scottish-pancakes/#Rk7AmVe6HDHE75rX.99

Simple Vegetarian Skillet Lasagna.

http://www.halfbakedharvest.com/simple-vegetarian-skillet-lasagna/

Simple Vegetarian Skillet Lasagna. prep time: 10 MINUTES cook time: 25 MINUTES total time: 35 MINUTES yields: SERVES 6

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Ingredients

• 2 tablespoons olive oil
• 1 zucchini, chopped
• 8 ounces button mushrooms, finely chopped
• 1 red pepper, seeded + chopped
• 2 cloves garlic, minced or grated
• 1 (25 ounce) jar roasted garlic or tomato basil pasta sauce (I like to use DeLallo brand)
• 1 cup canned full-fat coconut milk, whole goat milk or whole milk
• pinch of crushed red pepper flakes
• 1/2 cup oil packed sun-dried tomatoes, oil drained
• 1/2 cup rinsed green lentils
• 6 ounces no boil lasagna noodles
• 2 cups fresh spinach
• 1 cup fresh basil
• 8 ounces mozzarella, sliced
• 4 ounces provolone, shredded
• 1/3 cup grated parmesan, plus more for topping
• your favorite pesto, for serving

Instructions

Preheat the oven to 375 degrees F.

Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.

Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.

Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!

Spicy Mexican Lasagna Roll Ups.

http://www.halfbakedharvest.com/spicy-mexican-lasagna-roll-ups/

Spicy Mexican Lasagna Roll Ups. prep time: 25 MINUTES cook time: 45 MINUTES total time: 1 HOUR 5 MINUTES yields: SERVES 6

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Ingredients

• 1 pound ground chorizo
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder
• 1/2 cup whole milk
• pinch of salt + pepper, to taste
• 1 pound lasagna noodles
• 6 ounces cream cheese, softened
• 2 (10 ounce) cans Old El Paso Red Enchilada Sauce
• 6 ounces fontina cheese, shredded
• 4 ounces sharp white cheddar cheese, shredded
• 1 bunch fresh oregano
• 2 tablespoons olive oil

Instructions

In a large, high-sided skillet, brown the chorizo all over, breaking up the meat as it cooks. Once the chorizo is browned all over, add the tomatoes, cumin, smoked paprika and chipotle chili powder stirring to combine. Slowly pour in the milk and bring the sauce to a bubble. Reduce the heat and simmer 15-20 minutes or until the sauce has thickened.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.

Preheat the oven to 375 degrees F.

Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9x13 inch baking dish.

Lay the lasagna sheets flat on a clean surface and spread each with cream cheese. Once the chorizo sauce has thickened, spoon a little sauce onto each lasagna sheet and then roll it up into a cute little pasta roll. Place the pasta in the baking dish with the enchilada sauce and repeat with the remaining lasagna sheets + filling. Spoon any extra filling over the pasta and then pour the remaining can of enchilada sauce over the lasagna rolls. Sprinkle the cheese over the rolls. Cover the dish and place on a large cookie sheet with sides. Bake covered, for 30 minutes. Remove the foil and bake another 15 minutes or until the cheese is golden and browned.

Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.

Garnish the lasagna rolls with the fried oregano. EAT!

Mario Batali’s Spicy Shrimp Sauté

INGREDIENTS

• 2 tablespoons red curry paste
• ¼ cup fish sauce
• ¼ cup sambal
• ¼ cup sweet chili sauce
• 2 pounds medium shrimp, peeled and deveined
• 3 tablespoons light sesame oil
• 1 cup sliced scallions
• 2 tablespoons sweet soy sauce
•  1(14-ounce) can light coconut milk
• 1 bunch cilantro, chopped.

PREPARATION

1. Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

Eggs Tomato Breakfast Skillet

Ingredients list for the eggs and tomato breakfast skillet

• 6 tomatoes, blanched, peeled and cut in chunks
• A few yellow tomatoes and cherry tomatoes, sliced in half
• A few sprigs of fresh thyme
• 2 large red onions, minced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 coffee spoons sugar
• 3 tablespoons olive oil
• Salt and fresh cracked pepper
• 5 large organic eggs
• Fresh parsley or basil

Directions

1. In a 10-inch cast iron pan, heat olive oil over medium heat. Add minced onions, garlic and thyme, cooking for 5-10 minutes, until slightly translucent. Add a coffee spoon sugar to caramelize the onions.
2. Add tomatoes and tomato paste and cook for 10 minutes.
3. Add the second coffespoon of sugar, salt and pepper and simmer until tomatoes have broken down into a loose sauce.
4. Remove thyme. Make a well in the tomato sauce with the back of a wooden spoon and crack 1 egg into the well. Repeat with remaining 4 eggs.
5. Season with salt and pepper and cook until whites are set and yolks are cooked as desired.
6. Top with fresh parsley or basil and serve immediately from the skillet and some slices of toasted baguette or country bread.

Layered Vegetarian Egg Bake

Topped with a little extra cheese, it’s ready for the oven. And in about 40 minutes, out comes a golden brown, healthier egg bake that I think your family will love. A little departure from the classic, but in this case, it’s a delicious one.

Many thanks to Cascadian Farm for sponsoring this post, a company I regularly use in my kitchen. I’m so grateful they provide all of us with accessible, organic fruits and vegetables. And thank you for understanding that I carefully choose the brands I work with that help make this site possible. All opinions are 100% my own.

Layered Vegetarian Egg Bake

serves 6
use a 7×10 inch baking dish, or something with similar size surface area

1/3 cup + 2 T sour cream
1 1/4 cup shredded Italian cheese blend, divided (I use this one from Organic Valley)
1 (16 ounce) bag frozen Cascadian Farm organic hashbrowns
1/3 cup marinated sun dried tomatoes, drained and coarsely chopped (you can also use plain sun dried tomatoes, but you will need to rehydrate them in water before chopping)
1/3 cup minced onion
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 small cloves garlic, minced
1 (14 ounce) can artichoke hearts, coarsely chopped
1 10 ounce bag of Cascadian Farm organic kale
3/4 cup milk
8 large eggs
1/2 teaspoon salt + pinch of black pepper

Preheat oven to 375 degrees. Spray baking dish with nonstick spray. In a large bowl, mix together 1/3 cup sour cream, 3/4 cup cheese, hashbrowns, sun dried tomatoes, onion, black pepper and garlic powder. Spread half of this mixture on the bottom of the pan.

Put the kale and chopped artichokes in the middle of a towel and roll up, then wring all of the water out. (This is a crucial step so that the egg bake doesn’t become soggy. Over a cup of water came out the vegetables for me!) Add these vegetables to a bowl and stir in minced garlic. Distribute over the top of the first layer. Top with remaining potato mixture, pushing down lightly.

Whisk remaining 2 tablespoons sour cream and milk together in a bowl, then add in eggs, salt and pepper. Whisk until lightly beaten, so all yolks are broken up. Pour over the top of layered mixture, then top with remaining 1/2 cup cheese. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.

Leftovers will last for 3 days in refrigerator.