Ham, White Bean and Kale Soup

COMFORTING AND WARMING SOUPS have been the stars of our evenings. I actually dreamed this one. Do you dream about food? I do all the time. Sometimes my dreams are of a dish or recipe; other times, they are more obtuse.

Last night, I dreamed I was in a grocery store with our resident 5-year-old, searching for a package of cinnamon rolls. The dairy department was very under stocked and the shelves were garnished with kale, just like an old-time salad bar. I couldn't find any cinnamon rolls but eventually found  a tube hidden amongst some kale. When I picked it up, I saw someone had already opened it and eaten most of the raw dough.

Where did that come from? Perhaps from all the snow and blizzard scares? You know how people panic and rush to the store for bread and milk when dire weather is predicted.

A few nights ago, my dreams were more pleasant. I was peacefully stirring a big pot of soup, while standing in my sock feet. Next morning, over my cup of tea, I was thinking of this dream. As I recalled the details and ingredients, I knew this was a dream I would make true and we all loved it.

I made this soup with a ham steak but if you have some leftover ham, even better. I also soaked 1 1/2 cups of dried navy beans, overnight. Feel free to use canned navy, great northern, or cannelloni beans if you don't want to take that step.

Ham, White Bean, and Kale Soup
1 Tbsp. olive oil
1 medium onion, chopped
1 ham steak, cubed
4 cloves garlic, minced
1 1/2 cups navy beans which have been soaked overnight
5 cups soup stock or water
4 cups chopped raw kale
1 can (15 oz.) diced tomatoes
1 cup chopped fresh parsley
Salt and pepper to taste

In a large pot, heat olive oil. Saute the onion and ham until beginning to brown. Stir in garlic and saute for about 30 seconds. Add the beans and soup stock. Bring to a boil; then reduce heat, and simmer, partially covered, until the beans are tender, stirring occasionally and adding more liquid if needed. (Mine took about 1 hour).

Stir in the kale and tomatoes and simmer for a few minutes longer. Add the parsley and salt and pepper to taste.

Cherry Cola Barbecue Sauce

Several years ago, I saw this recipe in Bon Appetit magazine. I made it then and have made it several times since. Everyone always loves it and compliments it. I have used it on pulled pork, ribs, chicken, even tofu and it is always delicious.

Cherry Cola Barbecue Sauce
(adapted from Bon Appetit)
1 Tbsp. olive oil
2 large Vidalia onions, chopped
2-3 cloves garlic, minced
2 (12 oz.) bottles chili sauce
8 oz. cherry preserves
1 cup Dr. Pepper
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 tsp. or more Tabasco sauce (I like much more)

Saute onions in olive oil until golden. Stir in garlic. Add chili sauce, cherry preserves, Dr. Pepper, brown sugar, and vinegar. Simmer for 1 hour.

Remove from heat; stir in Tabasco sauce. Taste and adjust seasonings. Let cool completely.

Crock Pot Black Beans--Cuban Style

Friday, after a particularly difficult and tedious week at work, I practically had to crawl to my car for the 30-40 minute drive home.  I wasn't very far into my commute when I realized I had no energy, whatsoever, to prepare supper--not even an omelet. I stopped by a take-out BBQ joint and ordered smoked pulled pork with a couple of sides.

Once home, I quickly kicked off my shoes, snatched off my bra, donned my pajamas, and I was ready to relax and recuperate from the week.  We sat on the sofa to eat our meal while watching mindless and stupid TV. 

Later, I decided to use the remainder of the smoked meat to flavor a pot of beans. And I chose Cuban Black Beans.

Dried beans, which are such an affordable and health giving food, are a cinch to make in the crock pot-- no soaking required.  But you do need to allow plenty of time for them to cook.  I put these beans on before I went to bed and there they cooked, on low, all the next day.

Crock Pot Cuban Black Beans
1 lb. dried black beans
Pork, ham, bacon, etc, (optional)
1 large onion, diced
1 bell pepper, chopped
3-4 (or more) cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. dried oregano
1 bay leaf

Pick over and inspect dried beans for any stones or other foreign debris. Rinse thoroughly.  Place the beans in the crock pot along with the remaining ingredients. Stir together and barely cover with water. Place the lid on the pot, turn to low heat, and cook for 10 to 12 hours until the beans are tender.

Before serving, stir in 1 Tbsp. vinegar, 2 tsp. sugar, then drizzle with olive oil.

Delicious with yellow rice and fried plantains.

Mixed Grill

We eat meals like this a lot in the summer. It may not look exciting, but there is plenty of flavor and texture here, and this made a perfectly delicious and satisfying meal for our 4th of July picnic for 2. 

When we cook like this, I do all the kitchen prep and Pritchard Parker is the master of the grill. 

Here, I started with the ribs, trimming them and cutting into serving size portions. Next, I coated the portions with my favorite spice rub for pork and let them marinate for about an hour.  Afterwards I cooked the ribs for 10 minutes on the steamer rack of the pressure cooker.  Once they were ready for the grill, they were technically "done", though quite unappealing looking. Finishing on the grill made them perfect.

While the meat was marinating, I worked on the vegetables, which were zucchini, Vidalia onions, corn on the cob, asparagus, and new potatoes. The zucchini were cut in half length wise and drizzled with rice vinegar and toasted sesame oil. The Vidalia onions were cut into thick slabs, skewered, then topped with a bit of honey and cayenne pepper. I skewered the asparagus to make little rafts, which I then drizzled with olive oil, squeezed on some lemon juice, and salt and pepper. For the corn, olive oil, salt and pepper. 

The potatoes were also drizzled with olive oil in addition to finely chopped fresh rosemary, coarse sea salt, and freshly ground black pepper.




First, Pritchard Parker cooked all the vegetables. Then the meat and potatoes.



We served the ribs with Eastern North Carolina Barbecue Sauce.



Traditional Southern New Year Meal

Happy New Year!

 My first blog post was this meal--The first meal of the year 2009. I called the year, The Year of Hope. My camera was new and my blog was brand new.  I have learned a lot since then about how to better use my camera and so, so, much about blogging.

I declared the year 2010 The Year of Faith. For 2011, I hope and wish for The Year of Peace.  The current political rancor, fiscal atrocities, and general vitriol towards one another, is very disturbing to me. I really hope for more compassion, understanding, patience, and general kindness toward each other, especially those who are different from us.

But enough about that. This is a blog about food.  And we are having the same meal we always have on New Year's Day. 

Collard Greens

Black Skillet Cornbread

16-Hour Pulled Pork

We are also having, of course, Blackeye peas, which I will post more about tomorrow. 



Crockpot Brunswick Stew

I really enjoy using my crockpot when I know I will be otherwise occupied and not able to cook dinner.  Where some may resort to fast food or frozen dinners, I always prefer homemade food, though using the crockpot does require some advance planning.  The crockpot is ideal for meats and stews, which require long cooking times anyway.  Like this Brunswick Stew.

For those not familiar, Brunswick Stew is a Southern thing. Both Brunswick County, Virginia and Brunswick, Georgia claim this well-loved stew as their own. Both State Legislatures have issued proclamations claiming to be the rightful birthplace of the dish.

There have been many good natured "stew wars", but most agree on a couple of points. The stew should be very thick and should have a good kick of heat. Virginia stew leans more toward chicken, while Georgia stew is more pork based, associated with barbecue, and presided over by pit-masters. (Historically, game was used--squirrel, rabbit, venison, etc.)

Here, I have used both chicken and pork, along with bacon for a smoky element.

Crockpot Brunswick Stew
4 slices bacon
1 lb. boneless, skinless chicken breast
1 lb. boneless pork ribs
1 large onion, chopped
2 stalks celery, sliced
2 medium carrots, sliced
3 cloves garlic, minced
1 lb. potatoes, sliced or diced
1 pkg. frozen cream style corn, thawed
1 pkg. frozen butter beans, thawed
1 quart tomatoes and their juice
1 Tbsp. Worchestershire sauce
Several squirts Tabasco sauce
1/4 cup BBQ sauce
2 tsp. prepared mustard
1/2 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste

Build layers, in the crockpot, first the bacon then the chicken. Top with onions, celery, carrots, and garlic. Add a layer of the potatoes, then salt and pepper heavily. Add the corn and then the butter beans. Sprinkle oregano and sage over the beans.  Add the tomatoes, Tabasco, Worchestershire, and mustard. Top with the pork and cover each piece with BBQ sauce.

No need to stir at this point. Put on the lid and cook on high for 1 hour. Reduce to low and cook for 7-8 hours. Stir all together, breaking apart and shredding the meat. Adjust seasonings.

Serve with saltine crackers or hushpuppies, along with hot coffee, iced tea, or cold beer.  And don't forget to pass the hot sauce!

Mediterranean Pizza

 

It's pizza time again! 

Mediterranean Pizza

(adapted from allrecipes.com)

Pizza Crust

12 oz. marinated artichoke hearts, drained and chopped

1/2 tsp. each dried basil and oregano

2 cups shredded Monterey Jack cheese, divided

1/4 lb. diced ham

1 cup cherry tomatoes, halved

1 cup Kalamata olives, pitted and sliced

4 oz. feta cheese, crumbled

Prepare the pizza crust and brush lightly with a little marinade from the artichoke hearts, then sprinkle with the herbs.  Cover crust with half the Monterey Jack cheese, then add artichoke hearts, ham, tomatoes, olives, and feta cheese. Top with remaining Monterey Jack cheese.  Bake at 400 degrees for 20 - 25 minutes, until crust and cheese are lightly browned.

Grilled Ham & Cheese with Pineapple

The next time you grill a ham and cheese sandwich, try adding a couple slices of pineapple. Tastes great!

Light & Crisp Baked Egg Rolls

I bought a small pork loin on sale, roasted it, and had some leftover. As I contemplated what to do with it next, I knew I wanted to include a lot of vegetables. I can only take so much meat. I suddenly thought of egg rolls. I used to make egg rolls rountinely but haven't in years. So, egg rolls it was.
If you don't have any leftover pork roast, you can fry a couple of pork chops to chop up, or you can use shredded chicken, or shrimp, or forget any kind of meat at all and use some mushrooms. Or not.

Because they are baked and not fried these egg rolls are light and crisp, almost like biting into phyllo. Also they are surprisingly tasty the next morning, cold. Not anything like leftover, soggy, and heavy fried food.

Egg Rolls
1 1/2 cups shredded roasted pork
1/2 head Napa cabbage, thinly sliced
2 medium carrots, grated
4 or more scallions, sliced
2 - 3 cloves garlic, minced
1 Tbsp. grated ginger
1/2 tsp. red pepper flakes, or to taste
Soy sauce, to taste
Eggroll wrappers
1 egg, beaten
Gomasio or sesame seeds, optional

Combine pork, cabbage, carrots, scallions, garlic, ginger, and red pepper flakes in a mixing bowl. Sprinkle with soy sauce to taste.



Preheat oven to 425 degrees. Generously oil a baking sheet.

With an eggroll wrapper on a cutting board, one corner toward you, place a mound of the stuffing onto it and roll up.






Brush on some of the egg to seal the edge.


Place on oiled baking sheet, brush with the beaten egg, and sprinkle with Gomasio, or sesame seeds.

Bake for 15 - 20 minutes.

Serve with your favorite dipping sauce.

Yellow Eye Pea Soup

It was a cool and rainy spring day in the mountains. At noon, I had several windows open around the house, the air was so nice, the birds were singing, it was 63 degrees, I was wearing sweatpants, and trying to figure out what to cook for supper. I kept thinking of salads and fresh spring vegetables, but my body kept reminding me that I wanted something warm. Spring is tricky that way. Shhh, don't tell anyone, but Spring is not my favorite season.

I had a ham bone in the fridge, my usual large stash of bean varieties, several jars of tomatoes I canned last summer, and decided to start there to make a soup. I chose yellow eye peas

Yellow eye peas are an heirloom bean dating back to the 1860's. They are a white bean with a yellowish-brown spot around the eye. They are a little larger than a black eye pea but smaller than a pinto bean. Their taste is milder and sweeter than either of the other beans.

I talk about my love of beans a lot. And there is a lot to love about beans. They are a healthy and inexpensive source of protein, they are a nutritional powerhouse, and they are delicious.

I always start every bean recipe by asking you to sort and pick through your beans, and this is why. Those are clods of dirt and/or small stones. If they are dirt clods, they will dissolve and you will have grit in your beans. If they are stones, they can crack a molar! I inspect my beans by pouring about a cup or so into a pie plate, spread them about, look closely, and remove any foreign matter. Then rinse thoroughly.

Yellow Eye Pea Soup

1 pound yellow eye peas

1 ham bone or ham hock

1 Tbsp. olive oil

1 medium onion, diced

3 stalks celery, sliced

2 - 3 carrots, sliced

3 -4 cloves garlic, minced

1 quart tomatoes, undrained

2 Tbsp. soy sauce

1/4 tsp. (or more) cayenne pepper

Sea salt and freshly ground black pepper, to taste

1/2 cup fresh parsley

Lime for serving

After beans have been inspected and rinsed, cover with water to about 1 inch over the beans. Bring to a boil. Turn off heat, cover, and let beans set for about 1 hour. After an hour, drain and cover with fresh water. Add ham bone to the beans. Bring the beans and ham bone to a boil, then cover, reduce to simmer, and cook for about an hour, until tender.

Remove the ham bone and when cool enough to handle, remove ham pieces and add to the beans. Discard bone.

Saute onions, celery, carrots, and garlic, in the olive oil until tender but not browned. Add to the beans. Stir in tomatoes, soy sauce, cayenne, and salt and pepper. Simmer for about 30 minutes. Stir in the parsley and adjust seasonings.

Serve with a squeeze of fresh lime juice.

Cuban Sandwich

I had some leftover roasted pork and decided to make some Cuban sandwiches. Of course to make a perfect Cuban sandwich, you need Cuban bread, which I did not have. For a substitute a good French bread (not baguette) or Italian loaf will work, or any other bread which is crusty on the outside and soft inside.

Cuban Sandwich
Cuban or French bread
softened butter
Sliced (not shaved) ham
Sliced, roasted pork
Dill pickle slices
Swiss cheese slices
Mustard, optional

Generously spread the bread with softened butter and mustard if using. Layer with ham slices, roasted pork, pickle slices, and Swiss cheese. Top with another slice of buttered bread. Grill and press the sandwiches until browned and cheese is melted.

Sandwich Press Hack

Eastern North Carolina Barbecue Sauce

I almost always have a batch of the hot and sharp Eastern North Carolina barbeque sauce on hand because my husband loves it so much. It is best served with smoked pulled pork, of course, the traditional way, but it also enhances other meats, including the pork loin I recently oven roasted.

Eastern North Carolina Barbeque Sauce
2 cups apple cider vinegar
1 Tbsp. brown sugar
1 tsp. (up to 1 Tbsp.) cayenne pepper
1 Tbsp. hot pepper sauce such as Tabasco or Texas Pete
1 tsp. salt
1 tsp. ground black pepper

Mix all ingredients together in a jar with a tight fitting lid. Shake very well to combine, then refrigerate for at least 24 hours before using, shaking every now and then.

Pork Enchiladas

My enchiladas made with some of the leftover pulled pork turned out great! I did not count or measure anything and I don't think it is really necessary. Use as much of any of the ingredients as you want. Or add additional ingredients, as desired.

Corn tortillas
Tender cooked pork
Mild green chili peppers, roasted, peeled, seeded and sliced
Monterey Jack cheese, grated
Enchilada sauce

Heat the tortillas, about 4 or 5 at a time, wrapped in dampened paper towels, for 30 seconds in the microwave, so they are pliable for rolling. Pour a little of the sauce in the bottom of a baking dish. Spoon some pork onto tortilla, top with chili peppers and a little cheese. Roll tightly and place in prepared dish. Continue until the baking dish is filled with the rolls. Pour a generous amount of sauce over all and cover liberally with cheese.

Bake until heated through and the cheese is bubbly.

16-Hour Pulled Pork

I never gave the pork shoulder roast much consideration until this year. Aside from the fact that I was a vegetarian for many years, it always looked so fatty and unappealing. This year, some of my food phases and choices of the past have given way to the bottom line. Yes, money.

I found a way to cook this cheap piece of meat, which makes it tender, juicy, and so flavorful. Also, easy to pull away from the fatty parts I don't want to eat. I use an intensely flavored rub, then cook it in the crockpot for a l-o-n-g time. A nice crispy crust even forms on the outside just like cooking it over fire. The only thing missing is a smoky flavor, which I supposse could be introduced with a bit of Liquid Smoke, but I'm personally not a fan of that product.

I have just made this for the fourth time this year and we've had a pork-a-thon for a few days each time. Yesterday, I made pulled pork and slaw sandwiches, which is how my cherry poblano slaw factored in. Today, I'm going to make pork enchiladas. For other pork-outs this year, I have made pork pie with apples and cheese, egg rolls, pork stir fry, pork fried rice, pork and peach empanadas. I have used this pork to season a pot of pinto beans, with delicious results.

Spice Rub for Pork
1/4 cup brown sugar
1 tsp. kosher salt
1 tsp. cracked black pepper
2 tsp. ground ginger
1 tsp. granulated garlic
1 tsp. mustard powder
1/2 tsp. cayenne pepper, or more to taste
1/2 tsp. dried red pepper flakes, or more to taste
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 dried thyme

Stir all ingredients together very well. Trim all visible fat from a 6 pound pork shoulder roast (aka boston butt). Rub the spice mixture all over it very well, and let rest for about an hour. Place into a crockpot, set on low, and cook for 16 hours. I usually put this on to cook, late at night, before I go to bed and it will be ready for dinner the next day.

It was a pulled pork BBQ sandwich that broke me from my vegetarianism at the end of a very trying weekend.

Spring Frittata

It would be silly to pass up those sexy bunches of asparagus springing up in the produce department this time of year. Along with the free ham I got by accumulating enough bonus points at the grocery store, some leftover new potatoes, and a few other ingredients, I made an asparagus frittata.

Spring Frittata

1 bunch fresh asparagus

2 Tbsp. butter

1 large onion, sliced

1 cup chopped, cooked ham

1 cup sliced, cooked potatoes

5 eggs

1/2 cup half and half

1 cup grated cheese

Snap off woody ends of the asparagus, discard, then rinse the tender stalks thoroughly. Bring about an inch of water to a boil in a large skillet. Add the asparagus and cook for 3 or 4 minutes only, until barely tender. Drain and rinse under cold water. Dry the asparagus and the pan. In the same skillet, melt the butter, then add the onions. Cook and stir the onions until they are completely limp and starting to brown. Add the ham and potatoes to heat through.

Beat the eggs with half and half until well blended. Pour over the onion mixture. Cook over medium-low heat until bottom of the mixture is set.

Arrange the asparagus over the surface, then sprinkle with the grated cheese. Place under a hot broiler until the frittata is puffed, and the cheese is melted and starting to brown.

Serve with fresh fruit and enjoy.

Pork Pie with Apples and Cheddar

With extra pulled pork, I made a pie. I placed the first of two piecrusts into my favorite pie plate. I put 4 cups of pulled pork into a mixing bowl and added 2 cups of leftover homemade applesauce. I also chopped a couple additional apples and stirred those in.

I poured this mixture into the prepared crust and topped with about a cup of shredded cheddar cheese. I covered that with second crust, crimped the edges together, brushed with half & half, cut a few slits for steam to escape, and baked at 400 degrees for about 25 minutes.

First Meal of the Year

2009 - The Year of Hope

My first meal of the year was a Southern Traditional one: Pulled Pork, Collard
Greens, Hoppin' John, Jalapeno Hushpuppies.

For the pork, I started with a 7 pound Boston Butt, which my husband, Pritchard Parker bought for only $7.42 It served us meals all week. I trimmed off the excess fat, rubbed it on all sides with Spice Rub for Pork, let it sit on the counter for about an hour, then placed into the Crock Pot, with nothing else. I let it cook overnight, on low, about 16 hours in all. It smelled divine and drove our Jack Russell, Jill, nuts. It was falling apart tender, juicy, and delicious.

Spice Rub for Pork

1/4 cup brown sugar

1 tsp. coarsely ground black pepper

1 tsp. salt

2 tsp. ground ginger

1 tsp. granulated garlic

1 tsp. dry mustard

1/2 tsp. cayenne pepper

1 tsp. ground cumin

1 tsp. smoked paprika

Hoppin' John

1 lb. dried black-eyed peas (soaking not necessary)

1 large onion, chopped

3 (at least) large garlic cloves

1 bay leaf

3 cups cooked white rice

1 can tomatoes with green chilis (Rotel)

1 tsp. ground cumin

1 tsp. salt

Sort through the black-eyed peas. You will be looking for stones, clumps of dirt, peas you don't like the looks of, or any other foreign matter. Rinse thoroughly. In a large Dutch oven, combine black-eyed peas, onion, garlic, and bay leaf. Cover with water and bring to a boil. Reduce heat to medium low and simmer gently until beans are tender but not mushy, about 2 to 2 1/2 hours, adding more water if necessary. Add rice, tomatoes, salt and cumin. Simmer about 15 minutes until heated through. Serve with hot sauce, such as Texas Pete.

Jalapeno Hushpuppies

1 1/2 cups cornmeal mix

1/2 cup flour

1 tsp. hot sauce

1 or 2 fresh jalapeno peppers seeded and minced

1 eggs, beaten

1/2 cup buttermilk

Combine all ingredients in a medium mixing bowl, mix and stir until well blended. Let the mixture stand while you heat about 1/4 cup oil in your big black skillet, over medium high heat. Drop batter by heaping tablespoon into the hot oil, working in batches. Brown on first side, flip and brown the other side. Drain on paper towels and keep warm in oven while you cook the remaining hushpuppies.

Collard Greens are a subject in and of themselves and will be covered in detail at another time. Stay tuned if you are a Collard fan like we are.