Yesterday we had a lovely ham for dinner. Of course, we have leftovers...lovely, succulent ham leftovers, the best kind!
Tonight for dinner, we'll have one of the Darlin' Man's favorite dishes...
Ham Hash
********
1 cup diced ham
2 cups diced potatoes
1/2 cup diced onions
2 tablespoons butter
Melt butter in cast iron skillet or frying pan. Add potatoes and ham. Cook over medium heat until potatoes are tender, then add onions and saute for additional 5 minutes, stirring so it doesn't burn/scorch.
Serve hot.
A simple dish, but it disappears from plates FAST around here.
I, personally, am drooling in anticipation of MY favorite ham leftover dish..
Hawaiian Ham Croquettes
********************
1 cup finely minced or diced ham
1/4 cup green pepper finely diced
1/4 cup finely minced pineapple (you can use crushed pineapple--well drained)
3 tablespoons finely diced celery
1 egg
1/2 to 1 cup dry breadcrumbs (really, it is personal preference here, plus local humidity)
Mix all of the above together, make small patties--about a teaspoon of mixture to a patty and fry in oil (just enough oil to cover). Drain on paper towels.
I make a sauce to go with the croquettes by using about a tablespoon of the frying oil, 1/4 cup pineapple juice, 3 teaspoons low sodium soy sauce and 1/2 teaspoon of (powdered) ginger with a teaspoon or so of cornstarch and 1/2 to 3/4 cup of water. I serve the ham croquettes over rice and spoon on a bit of the sauce.
Of course, there is always ham and beans when we get down to the bone, ham salad to be made with all the bits and pieces, omelets with ham and cheese, etc.
I love the versatility of ham!
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Monday, April 25, 2011
Tuesday, January 11, 2011
Still on the health kick here!
So, I cornered the fella and the kids last night and forced them to watch Chow Down on Hulu.
Then we had a family discussion.
The fella said he could give up anything EXCEPT: Real Butter and Salt.
Girl said she could give up everything except: Red Meat and Candy.
Boy said he would eat more salads, but wouldn't give up : Red Meat and Salt and Butter.
...sigh....
See what I am up against?
I have my weaknesses as well. Mine are bread and my beloved Dr. Pepper.
Soooo...no soda for me and we have finished up (last night) the last delicious loaf of crusty home baked bread. I used it to make meatball subs.
Since everyone prefers butter and I absolutely HATE nasty margarine (seriously, it is worse for your health than butter in equal amounts!), we will continue to use real butter.
I am real cautious with salt in my cooking, so I will try to stealthily banish the salt shaker from the table.
Red meat? Well, last night the meatball subs I made were (DON'T TELL THE KIDS!) 1/3 actual lean ground chuck. The other 2/3rds? Tofu, bread crumbs, an egg, chopped onion and celery and grated carrots!
And the fella and the kids LOVED them! (Sneaky sneaky me!)
I baked the meatballs (no fried food is the first major change here!), then soaked and simmered them in a lovely tomato sauce spiced with garlic, oregano, a bit of basil and a touch of cloves.Had a big salad with the subs.
Because I am a "leftover queen" as the fella says, tonight we will have duck wraps and a Korean soba noodle soup.
I have a duck carcass left over from Christmas that I wrapped up and put in the freezer. Took it out this morning and tossed it in the stockpot along with chopped celery, onion and garlic.Later, after it has simmered for a few hours, I will strain out the solids and have a beautiful soup stock to start my soup with. I will pick out the meat and bones, discard the bones and save the meat for my wraps.
Into the stock will go sliced leeks, sliced carrots and soba noodles. I will whirl the cooked celery, garlic and onion in a blender and stir that into the stock, along with some red bean paste and a touch of sesame oil.
The wraps will have duck meat, lettuce, green onion and avocado and a dressing I will make.
I am making the wraps this morning---whole wheat, so I won't have to deal with trying to make them at dinner time.
Here's the recipe I use:
Then we had a family discussion.
The fella said he could give up anything EXCEPT: Real Butter and Salt.
Girl said she could give up everything except: Red Meat and Candy.
Boy said he would eat more salads, but wouldn't give up : Red Meat and Salt and Butter.
...sigh....
See what I am up against?
I have my weaknesses as well. Mine are bread and my beloved Dr. Pepper.
Soooo...no soda for me and we have finished up (last night) the last delicious loaf of crusty home baked bread. I used it to make meatball subs.
Since everyone prefers butter and I absolutely HATE nasty margarine (seriously, it is worse for your health than butter in equal amounts!), we will continue to use real butter.
I am real cautious with salt in my cooking, so I will try to stealthily banish the salt shaker from the table.
Red meat? Well, last night the meatball subs I made were (DON'T TELL THE KIDS!) 1/3 actual lean ground chuck. The other 2/3rds? Tofu, bread crumbs, an egg, chopped onion and celery and grated carrots!
And the fella and the kids LOVED them! (Sneaky sneaky me!)
I baked the meatballs (no fried food is the first major change here!), then soaked and simmered them in a lovely tomato sauce spiced with garlic, oregano, a bit of basil and a touch of cloves.Had a big salad with the subs.
Because I am a "leftover queen" as the fella says, tonight we will have duck wraps and a Korean soba noodle soup.
I have a duck carcass left over from Christmas that I wrapped up and put in the freezer. Took it out this morning and tossed it in the stockpot along with chopped celery, onion and garlic.Later, after it has simmered for a few hours, I will strain out the solids and have a beautiful soup stock to start my soup with. I will pick out the meat and bones, discard the bones and save the meat for my wraps.
Into the stock will go sliced leeks, sliced carrots and soba noodles. I will whirl the cooked celery, garlic and onion in a blender and stir that into the stock, along with some red bean paste and a touch of sesame oil.
The wraps will have duck meat, lettuce, green onion and avocado and a dressing I will make.
I am making the wraps this morning---whole wheat, so I won't have to deal with trying to make them at dinner time.
Here's the recipe I use:
Ingredients
- 4 cups whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup warm water
Directions
- In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
- Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
- Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
- Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.
Thursday, August 19, 2010
Left-Over Mania!!!
I only go to the grocery store twice a month. One biggish trip and one smallish trip to restock those things we use a lot of or that don't last too long.
The week before the grocery trip, I rummage through the fridge and cabinets, trying to use up every odd and end, every smidge of whatever that isn't big enough for a meal, but far too much to be tossed in the compost heap.
As I have posted before, my home-made hummus is a staple here. While rummaging in the fridge, I found about a half a cup in one of my little covered bowls in the fridge. Not enough for a meal, really (I was feeding myself, my son and out room mate). Further investigation turned up a half cup of leftover cooked rice, a bit of mozzarella cheese and in the cabinets, a can of artichoke hearts. Seriously, I didn't buy them, have no clue how they ended up in my pantry. One of those odd cans that somehow migrated into the relative safety of my pantry...like those cans of jellied cranberry sauce that always show up.
Anyway...I ended up draining and dicing very fine the artichoke hearts, adding the rice, leftover hummus...and as a bonus, the black beans ---about a cup, that I found hiding behind the milk carton. I mashed up the black beans before adding, though. A smidge of olive oil for flavor and smoothness as I mixed it altogether, along with a dash of lemon juice and some fresh minced cilantro. Sprinkled the cheese on top and heated through. Served with tortillas cut in wedges for *dippers*. With a salad on the side, a lovely meal for a hot day! And--enough for three, as well.
I actually enjoy the week before grocery shopping. It's fun trying to figure out how to mix and match left overs and odds and ends to make meals. I watch the Food Network, and they have this show called "Chopped". If you have not seen it, it goes like this ; four chefs are each given a basket of ingredients to make a dish from. After their dishes are judged, the least successful dish is chopped and that chef is booted out and then it is on to the next course with another basket of mystery ingredients and so on.
I LOVE that show!
The ingredients in the basket can vary wildly. They may face an appetizer round with catfish, cherries, mustard greens and oatmeal. An entree round with maple syrup, mussels, bacon and sharp cheddar cheese.
And they HAVE to use every ingredient in the dish or be disqualified.
So, when that week before grocery shopping rolls around...I imagine myself on "Chopped". I work with whatever ingredients I find and see what I can make!
Fun challenge!
The week before the grocery trip, I rummage through the fridge and cabinets, trying to use up every odd and end, every smidge of whatever that isn't big enough for a meal, but far too much to be tossed in the compost heap.
As I have posted before, my home-made hummus is a staple here. While rummaging in the fridge, I found about a half a cup in one of my little covered bowls in the fridge. Not enough for a meal, really (I was feeding myself, my son and out room mate). Further investigation turned up a half cup of leftover cooked rice, a bit of mozzarella cheese and in the cabinets, a can of artichoke hearts. Seriously, I didn't buy them, have no clue how they ended up in my pantry. One of those odd cans that somehow migrated into the relative safety of my pantry...like those cans of jellied cranberry sauce that always show up.
Anyway...I ended up draining and dicing very fine the artichoke hearts, adding the rice, leftover hummus...and as a bonus, the black beans ---about a cup, that I found hiding behind the milk carton. I mashed up the black beans before adding, though. A smidge of olive oil for flavor and smoothness as I mixed it altogether, along with a dash of lemon juice and some fresh minced cilantro. Sprinkled the cheese on top and heated through. Served with tortillas cut in wedges for *dippers*. With a salad on the side, a lovely meal for a hot day! And--enough for three, as well.
I actually enjoy the week before grocery shopping. It's fun trying to figure out how to mix and match left overs and odds and ends to make meals. I watch the Food Network, and they have this show called "Chopped". If you have not seen it, it goes like this ; four chefs are each given a basket of ingredients to make a dish from. After their dishes are judged, the least successful dish is chopped and that chef is booted out and then it is on to the next course with another basket of mystery ingredients and so on.
I LOVE that show!
The ingredients in the basket can vary wildly. They may face an appetizer round with catfish, cherries, mustard greens and oatmeal. An entree round with maple syrup, mussels, bacon and sharp cheddar cheese.
And they HAVE to use every ingredient in the dish or be disqualified.
So, when that week before grocery shopping rolls around...I imagine myself on "Chopped". I work with whatever ingredients I find and see what I can make!
Fun challenge!
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