Tag: Cover

Slow Simmered White Bean and Ham Soup

Slow Simmered White Bean and Ham Soup

by Pam on December 15, 2013

 

This is one of our favorite soups in my home. My son and husband absolutely love it and so do my daughter and I. I have a quick and easy version of this soup here[1] but when I have time, I make this slow simmered version. It just tastes so comforting, flavorful, and delicious. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. By the end of the day, the soup is creamy, smoky, thick, and hearty. I serve it with my House Salad[2] and freshly baked biscuits[3]. This soup is always a hit in my home and the leftovers are fantastic.

 

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans. 

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



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Save[5]



Slow Simmered White Bean and Ham Soup






Ingredients:

1 lb of dried white beans
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

A BIG THANK YOU!!

I received a gift package yesterday from The Pampered Chef [6]and couldn’t wait to see all of the new products they sent to me. While oohing and ahhing over my new gadgets, my daughter said, “They sure know how to pamper a chef”. I couldn’t have said it any better. Thank you Pampered Chef[7]!

 

References

  1. ^ here (www.gordon-ramsay-recipe.com)
  2. ^ House Salad (www.gordon-ramsay-recipe.com)
  3. ^ biscuits (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  6. ^ The Pampered Chef (www.pamperedchef.com)
  7. ^ Pampered Chef (www.facebook.com)

Grilled Harrisa Lamb Chops

I love the Mediterranean flavors of these grilled lamb loin chops marinated with fresh lemon juice, garlic, cumin and harissa.

We LOVE lamb chops in my house; I probably make them twice a month but I wanted to try something different and use up my jar of Mina Harissa so I thought it would be fantastic marinated over these lamb chops (and I was right). I served this with a simple salad and made my skinny tzaziki [1]to go along with it put you can also serve this with pilaf on the side for a quick light Mediterranean inspired meal.

If you don’t like lamb I’m sure this would be a great marinade on a lean steak such as flank.

Calculating loin lamb chops are a little tricky because they only provide you the nutrition for the meat, and since these are on the bone, I cut a few chops off the bone to see what the meat weighed and found the bone weighed about 1 oz, so I subtracted 8 oz from the total weight since I’m not eating the bone. My chops weren’t very large and sizes will vary so you may want to weigh yours to be accurate.

If you don’t have a grill or grill pan, you can also cook them in a skillet or under the broiler. Enjoy!

Grilled Harissa Lamb Chops
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 chops • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 200 • Fat: 8 g • Carb: 2 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 149 mg (without salt) • Cholest: 91 mg

Ingredients:

  • 8 lamb loin chops on the bone, about 3-1/2 ounces each, all fat trimmed off
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, crushed
  • 3/4 tsp ground cumin
  • 2 tbsp prepared Harrisa (purchased or homemade, I used Mina Harissa[2])
  • kosher salt and fresh ground pepper, to taste

Directions:

Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.

Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium-high heat.

Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.

References

  1. ^ skinny tzaziki (www.gordon-ramsay-recipe.com)
  2. ^ Mina Harissa (www.amazon.com)

Huevos Rancheros

Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast… what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).

With Cinco de Mayo on the Horizon, I thought I would share this easy recipe, that I love to make for breakfast, lunch or dinner.

My friend Deysi taught me how to make this savory authentic Mexican recipe, and I’m glad she did because it was such a wonderful change from the usual egg dishes and it’s really easy to make. You can also serve this with sliced avocados on the side. Buen Provecho!

Huevos Rancheros
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1 egg, tortilla and sauce • Old Points: 4 pts • Points+: 5 pts
Calories: 194.3 • Fat: 10.1 g • Protein: 12.1 g • Carb: 14.4 g • Fiber: 2.3 g • Sugar: 1.6

Ingredients:

Directions:

Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.

In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside. 

In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.

To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

More Latin Egg recipes you may like:
(Recipes from other blogs may not always be Weight Watcher friendly)

Huevos Pericos[1] – Skinnytaste
Mexican Baked Eggs with Black Beans, Tomato, Chile and Cilantro[2] – Kalyn’s Kitchen
Chorizo and Egg White Breakfast Burrito[3] – Skinnytaste
Huevos a la Mexicano[4] – What’s Cooking Mexico

References

  1. ^ Huevos Pericos (www.gordon-ramsay-recipe.com)
  2. ^ Mexican Baked Eggs with Black Beans, Tomato, Chile and Cilantro (www.kalynskitchen.com)
  3. ^ Chorizo and Egg White Breakfast Burrito (www.gordon-ramsay-recipe.com)
  4. ^ Huevos a la Mexicano (whatscookingmexico.com)

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