Tag: Remove

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.

Print^[4]

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

^{^} here (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} biscuits (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} The Pampered Chef (www.pamperedchef.com)
^{^} Pampered Chef (www.facebook.com)

Sriracha Honey Cashew Chicken

by Pam on November 29, 2012

I was craving Asian food so I went in search of some recipes online. I found this tasty chicken dish at Barefeet In The Kitchen^[1] that looked irresistible. I adapted the recipe to use what I had on hand and we all loved it! I toned down the sriracha in the sauce itself so it wouldn’t be too spicy for our kids. My husband and I drizzled some extra sriracha on top of our individual servings to give us an extra bit of heat. I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts^[2] for a delicious and healthy meal.

Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!

Print^[3]

Save^[4]

Sriracha Honey Cashew Chicken

Yield: 6

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

3 boneless skinless chicken breasts, cut into 1/2″ pieces
2-3 tbsp cornstarch
Sea salt and freshly cracked pepper, to taste
1 tbsp olive oil
1 tbsp sesame oil
1 medium head of broccoli, cut into small florets
1 sweet yellow onion, chopped
Several stalks of asparagus, wooden ends removed sliced into thirds
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Sriracha hot sauce (more for extra spice)

Directions:

eason the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.

Warm both oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring constantly for another 3-4 minutes, until the vegetable are just softened.

Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barfeet in the Kitchen

References

^{^} Barefeet In The Kitchen (barefeetinthekitchen.blogspot.com)
^{^} Sesame Green Beans with Mushrooms and Chestnuts (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Citrus-Garlic Flank Steak

by Pam on June 3, 2013

I found this recipe on Closet Cooking^[1] that looked like it would satisfy my Mexican food craving. I made a Fruit Salad with Citrus-Honey Dressing^[2] and a Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro^[3] for dinner to pair with this flank steak. I let the meat marinate for 6 hours and it turned out flavorful, tender, and juicy. We all loved the steak, especially my daughter, who took some of the leftovers to school in her thermos the next day. The steak was extra tasty with some fresh lime juice squeezed over it. I made my husband some burritos the next day using the black bean salad and the flank steak, he said they were fantastic. Thanks for the terrific recipe Kevin!

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Print^[4]

Save^[5]

Citrus-Garlic Flank Steak

Ingredients:

1 1 lb lean flank steak
2 tbsp vegetable oil
1/4 cup fresh orange juice (about 1 orange)
2 tbsp lime juice (about 1 lime)
1/2 jalapeno, finely diced
2 tbsp cilantro, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

^{^} Closet Cooking (www.closetcooking.com)
^{^} Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
^{^} Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)