For all of you who celebrate Easter with a massive ham and therefore, invariably have leftovers – here’s a recipe for you! This soup is flavorful, and stuffed full of ham. No guilt about wasting leftovers! On a related note, save or steal the ham bone! We’ll use that too. It’s not necessary to the recipe, but man does it make it better! The depth of flavor you get out of that ham bone is amazing.
I also got to wondering… how did ham become a traditional Easter food? The Jews-turned-Christians of ancient times certainly weren’t serving up pork on their dinner tables. Seems counter-intuitive that the descendants of religious Jews would go for one of the most forbidden foods in Judaism. As best I can tell, Easter ham is a relatively recent, American Christian tradition. Why? Apparently, back in the days before refrigeration, pigs were traditionally slaughtered in the fall and stored salted through the winter. This ham was edible around Easter-time, when other spring-slaughtered animals weren’t ready. Pretty practical and boring as traditions go…
Now if you’re observant or actually reading this the day I published it, you’ll notice that Easter isn’t exactly overyet. That’s because we were unable to go home for Easter with my family as usual and instead staffed the hospital. But we did buy a massive ham this week. It was only $1/lb! That’s basically free 💸💸 And let me tell you, if our think you have leftovers, try eating a whole ham between two people! So far we’ve had two friends over for ham & swiss sandwiches, repeated those sandwiches another night, had eggs and ham for breakfast, made this soup, frozen ~1/3 of it, and still have a good other 1/3 or so in the fridge! We’ll be eating ham until Memorial Day! With this soup, I was going for creamy, but a little different than the usual heavy-cream-filled potato soup. I think it worked! 💁
Ham & Potato Soup
2 qt vegetable stock
Ham bone (if you have access to one)
2 bay leaves
2 tbsp oil
5 cloves garlic, minced
2 shallots, minced
10oz leftover ham, chopped
3 large yellow potatoes, peeled & cubed
1 cup milk
2 tbsp brown mustard
1 tbsp worcestershire sauce
1/2 tsp salt
10 turns fresh ground black pepper
If you have a ham bone, place it it a larger pot and cover with the 2 quarts of vegetable stock. Add the two bay leaves and a few sprigs of rosemary. Bring to a simmer and then turn heat down to low. [If you don’t have a ham bone, skip this step and just add the stock later as instructed.]
Leave on the stove for an hour or as long as you have time for! The longer you leave it, the more flavor you’ll get out of the bone. If you have plenty of time and are getting tons of flavor out of your bone, you can top off with some water to keep it going.
Allow the stock to cool. Skim off any fat and debris. You can also strain through cheesecloth if you like.
In a large stockpot, heat your oil. Once hot, add shallots and garlic. Cook, stirring occasionally, for 5-6 minutes.
Once they have started browning and are fragrant, add the ham, potatoes, stock, mustard, Worcestershire, salt and pepper.
Raise heat until the liquid comes to a boil. Then turn down to medium-low heat. Cook at this temperature for ~30 minutes, until the potatoes are soft.
Remove roughly half of the potatoes to the side. Using an immersion blender (or pour into a food processor), blend together those potatoes and the milk.
Return the milk/potatoes to the soup pot. Stir in to combine well. Leave at medium-low heat for another 10+ minutes.
Serve with whatever toppings you’d like! (Cheese, chives, bacon, hot sauce, whatever!)
Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.
This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!
Shrimp Rice Bowl
3/4lb of shimp, peel & de-vein
1 tsp coconut oil
2 garlic cloves, minced
5 tbsp low sodium soy sauce, divided
2 tsp rice wine vinegar, divided
Splash of fish sauce
2 bell peppers, sliced
20 baby carrots, sliced length-wise
2 tbsp brown sugar, divided
1/8 tsp crushed red pepper flakes
3-4 large leaves of fresh basil, chopped
Rice, prepared as you prefer
Allow coconut oil to liquefy in a large pan over medium heat.
Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
Serve over rice and top with the remaining fresh basil.
What’s the first thing people think of when they think of Turkish food? Kofte is the first thing for most people, but there’s so much more! Don’t worry, we’re going to keep cooking our way through them and sharing with you here. Gözleme is one of the many great Turkish street foods. (Lahmacun is another that if you haven’t tried from our blog, you should soon!) So good in fact that it has spread from Turkey to the rest of the world. In Australia, there’s a fast food place, called Gözleme King, devoted to making different types of gözleme. This spinach and cheese preparation is a fairly traditional one, but gözleme can contain pretty much anything! In the future we’re definitely going to throw in some sucuk (Turkish sausage). But as is, this dish is amazing. The dough is soft, light, and just a bit crispy on the edges. And it essentially goes without saying that the warm feta brings it all of the flavors together perfectly.
*So speaking of feta… Let’s talk about feta. I know so many people who loooove feta. I’m one of them, obviously. We could form a fan club if y’all want? But here’s the thing, a lot of people I know have only ever had the pre-crumbled, standard grocery store feta. I used to be one of them. As with many other things, when I started dating Selim, my narrowly bounded world of feta expanded. If you think feta only exists in its pre-crumbled form and you love it anyway, please go out and find some block feta in brine. Your world will be changed forever, I promise. (Mine was!) The flavor and texture are so much better – you’ll never go back. Sadly, not all of your standard grocery stores will have feta like this. Trader Joe’s and Whole Foods usually do, but if yours doesn’t, try an international grocery store, a halal market, or a Middle Eastern specialty shop. While you’re there, try all the different types of feta and Middle Eastern cheeses, your cheese-world will be forever changed.
We have two go-tos when it comes to making Turkish recipes. The first is Ozcan Ozan’s cookbook that I’ve referenced on here before. But the second is a blog called Ozlem’s Turkish Table. Tonight’s recipe is adapted from there. It is a wonderful resource for all things Turkish food!
Begin by making the dough. Take 1/2 cup of warm water and stir in the pinch of salt and yeast. Allow to sit for a few minutes until it begins to bubble.
In a large bowl, mix together the flour, yeast mixture, yogurt, and 1 tbsp of olive oil. Add additional water by the tablespoon. (I used an additional 2-3 tbsp). Using your hands, form into a big ball of dough.
Once you have a ball of dough, turn it out onto a lightly floured surface. Knead for several minutes.
Divide into 4 similarly sized smaller balls. Cover with a damp cloth and allow to rest for ~30 minutes.
Meanwhile, prepare the filling. Pour 2 tsp of olive oil into a pan over medium heat.
Once the oil is hot, add the garlic and onions. Sprinkle with the spices and stir.
Cook just for 4-5 minutes until soft and fragrant, but not starting to brown.
Add the spinach and a couple drops of water to the pan and cover. Leave covered for just a minute or two, until the spinach has wilted just a bit.
Remove the lid and stir together well. Allow to cook for another minute or two with the lid off to get rid of any excess moisture.
Remove to a bowl on the side. Mix in the feta.
Now roll out the dough balls into large, thin, rectangular segments.
Divide the mixture from the pan among the dough segments, placing in the middle of each piece of dough. Make sure to leave plenty of room around the edges for folding.
Fold the dough around the mixture as pictured. (You want to end up with a little rectangular envelope.) Brush the edges with olive oil to help them stay together.
Now, bring a large pan, preferably a griddle one, up to medium heat. [Don’t start until the pan is hot!]
Brush both sides of each gözleme with more olive oil. Once pan is hot, place them on the pan. (You can do one at a time or if you’re more confidant in your skills than I am, as many as will comfortably fit in your pan.) Cover the pan and do not touch for three full minutes. At this time, flip to the other side, re-cover, and again, do not touch for three minutes!
After this point, you may flip back and forth a few times, cooking another 4-5 minutes until dough is cooking and the outside crisped to your liking.
Happy middle of March! Who cares about mid-March you say?? I do! Mid-March means the NCAA basketball tournament. I love the Madness! The brackets, the buzzer-beaters, the underdogs, the team spirit, the heart and soul… I love it all!
This weekend has been a little bit of a roller-coaster for me though. I’ve enjoyed my time glued to the couch, flipping between games. But then my hometown VCU Rams fizzled out in the first round. My Virginia Cavaliers and South Carolina Gamecocks each had strong second halves to win their respective first round games. We went to Greenville, SC to hang out with my brothers and immerse ourselves in the tournament festivities downtown, which was really fun! But then… UVA lost in the second round in pretty much the most soul-crushing fashion imaginable. So that was definitely a down moment. And by down I mean, I may or may not have shed a tear or two.
I pretended it didn’t happen today and watched the games all afternoon. This pasta dish may not be your most traditional game-day food, but we enjoyed it none the less.
Pasta with Roasted Red Pepper and Goat Cheese Sauce
2 large red bell peppers
2 tsp olive oil, divided
2 tbsp milk
4 cloves garlic
6oz herbed goat cheese
1 tsp paprika
1/2 tsp smoked paprika
1/8 tsp crushed red pepper flakes (or to taste)
1/4 tsp salt
5 turns of fresh ground black pepper
Preheat oven to 450 degrees.
Rub 1 tsp of olive oil over the peppers and place them on a foil-lined cookie sheet. Roast peppers for 30 minutes. They will begin to blister.
Allow the peppers to cool slightly. Remove the seeds and stems.
Place the peppers and the milk into a food processor. Give it a few spins until you have a nice puree.
Meanwhile, heat the other 1 tsp of olive oil over medium heat.
Mince the garlic and brown in the olive oil for ~3-4 minutes.
Turn heat down to low and add the red pepper puree, goat cheese, and all of the remaining spices to the pan.
Cook over low heat for ~15 minutes, stirring occasionally, until ingredients are well-combined and heated through.
As the sauce is coming together, prepare your pasta.
Serve sauce overtop of pasta and enjoy!
Makes 2 large servings or 4 smaller side dish servings.
So here’s what I did for this recipe. I just made it up. Do not look here for authentic ratios of spices in a jerk spice blend. If you have Jamaican friends, send them the other direction – away from my inauthentic blog post! But if you’re not super-concerned about authenticity and want to test out some spicy hot baked wings… check out this recipe. I kept the wings whole and intact (mostly out of sheer laziness), but for more pieces and a more traditional wing look you can certainly portion them! A lot of time you can find them portioned in the store too. Here’s a nice breakdown on the chicken wing from The Kitchn. PS: The Kitchn is a great site for everything from recipes and how-tos to all sorts of tips & tricks of the trade.
Also, I am not joking about the spice level. Selim, who when asked in Indian or Thai restaurants for his preferred spice level answers, “However you would make it at home,” even thought these were spicy. I am way wimpier when it comes to spice, but I battled through. You can taste the other spices and even a hint of sweetness from the brown sugar despite the heat. It also helped that we paired this with cool and tangy Green Crema to keep our tongues from burning off. If you don’t want quite the five-alarm spice level, try cutting back on the crushed red pepper flakes in the recipe.
Baked Jerk Chicken Wings
3lbs of chicken wings
2 tbsp neutral oil
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp ground ginger
2 tsp onion powder
1 tsp cinnamon
1 tsp allspice
1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp salt
Pre-heat oven to 375 degrees.
Combine all of the spices in a small bowl or ramekin.
Toss wings with oil in a large bowl.
Sprinkle spice mixture over wings, tossing until all are well-coated.
Spread wings out on a foil-lined cookie sheet, skin side up.
Bake for 20 minutes and then flip to the other side. Bake 20 more minutes.
After the full 40 minutes, return the wings to the original side up. Turn the heat up to broil. Broil for just a minute or two, watching closely, so the skin crisps up. Areas of thick spice coverage may blacken a bit, which is fine, but don’t let the skin burn!
You’ve heard of fruit pizzas right? They’re shaped liked pizzas, but that’s really where the similarities end. To the best of my knowledge, fruit pizzas are essentially entirely sweet, with a base more like cookie dough, topped with fruits and sugar. You eat them for dessert, not dinner. That is not what we’re doing here tonight. This blackberry pizza is mostly savory, with the addition of the sweet and tangy blackberries.
How did I come up with this crazy idea? I didn’t. This was a Pinterest find, from a blog called A Whisk and Two Wands. The pictures caught my eye – gorgeous contrast of the dark berries and white cheese! Furthermore, Selim loves pizza, we’re trying to eat more fruit, we had blackberries and basil in the fridge, and I had the time to make some dough today. All good reasons to give this unique idea a whirl tonight!
We really enjoyed this as an alternative to a “normal” pizza for dinner tonight. However, I think it would really be perfect as an appetizer in smaller portions for your next dinner party!
Balsamic Basil Blackberry Pizza
(Adapted from A Whisk and Two Wands blog)
2 tsp active dry yeast
1 tsp sugar
1 cup hot water, divided
2 cups flour
1 tsp salt
1/4 cup balsamic vinegar
2 tsp brown sugar
8 turns of fresh ground black pepper
Just a pinch of salt
10 large leaves of fresh basil, roughly chopped, reserving 2-3 leaves
16oz log of mozzarella
First, prepare the dough. (You also could skip this step entirely and buy prepared pizza dough.) In a small bowl, stir together the yeast, sugar, and 1/4 cup of warm water. Let sit for ~10 minutes until frothy.
In a large bowl, stir together the flour and salt. Pour the yeast mixture over-top. Add the remaining water slowly, stopping and stirring frequently. Mix with a spoon in the bowl until you have a well-combined ball of dough. (You may need slightly more or slightly less water to form a nice ball of dough. If it ends up too wet – add additional flour.)
Then turn the dough out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
Meanwhile, prepare the blackberry sauce. Pour blackberries into a saucepan over low-medium heat. Stir in the balsamic vinegar, brown sugar, pepper, and chopped fresh basil. Cover and cook for ~5 minutes so the berries soften.
Uncover and mash the blackberries with your stirring spoon or the back of a fork.
Increase heat to medium and cook, stirring occasionally, until sauce thickens. This should take ~10 minutes.
Preheat oven to 450 degrees.
Once dough has risen, turn it out on a lightly flowered surface. Divide in half. Roll out the dough into two large circles.
Bake the pizza dough without topping for 5 minutes and then remove from the oven.
Spoon the blackberry sauce onto the dough as you would a normal pizza, leaving a bit of the edge uncovered for a crust.
Slice mozzarella and place chunks all over the pizza. (May not use the whole 16oz log of mozzarella.)
Bake for an additional 8-10 minutes, watching the edges of the crusts to make sure it’s not over-browning.
Top with the remaining fresh basil before serving.
I know what you’re thinking… “oh great, another easy roasted chicken recipe, how original.” What it lacks in originality, it definitely makes up for with flavor. If you want more spice, through in some cayenne or your favorite hot sauce (Sriracha, Tabasco, Frank’s Red Hot, etc) or try adding some Kalamata olives (mmm… umami!) for a little twist. As always, save those bones to make a great stock in the future, you can freeze them for later. I know this is short, but I’m exhausted, my cardiac rotation is kicking my butt. Side-note: we’re open to renaming this chicken recipe as it’s probably not exactly Tex-Mex, and we’re not exactly the most imaginative recipe-namers. Leave us a creative name in the comments!
Roasted Tex-Mex Chicken
2 lbs of bone-in, skinless chicken portions
8 cloves of garlic, minced
1 onion, finely diced
1 Roma tomato, crushed
1 jalapeno, seeded & minced
1 tbsp coriander
1 tbsp smoked paprika
1 tbsp chipotle powder
1 tbsp oregano
1 tsp salt + additional to taste
Juice of 1/2 of a lime
Preheat your oven to 300 degrees.
Place the chicken portions into a glass baking dish.
Mix together all of the rest of the ingredients. Pour over top of the chicken.
Bake the dish for ~1 1/2 hours. Confirm internal temperature of 165 degrees as per the FDA 🙂