Tag Archives: ham

Journey Journal: Days 88-91

Day 88: Friday, March 29, 2013

An amazing Good Friday service tonight at church, beginning the celebration of our Great Savior Jesus Christ! So thankful that my sins–all of them–have been nailed to the cross!

Day 89: Saturday, March 30, 2013

Left early for our drive to Ohio to spend Easter weekend with my family. Thank goodness for granola bars, bananas, nuts, and…Starbucks. Of course, the real reason for the trip was to meet my newest niece…who is so sweet and adorable, especially when she coos!

Day 90: Sunday, March 31, 2013

Went to church with my brother and his family, then shared Easter dinner with the whole family (except for my brother in law). Mom made a delicious ham topped with cherry jam, mashed sweet potatoes with brown sugar and pecans, butter-dill red potatoes, and a beautiful mixed greens salad. After dinner, dad pulled out the projector and old slides and we had some good, nostalgic laughs from the 80s and 90s. Finished up with some coffee and pie.

IMG_1372

Easter Dinner

Day 91: Monday, April 1, 2013

Bryan and I had breakfast with mom and dad at Bob Evans. I spent the morning with my mom and sister, while Bryan graciously watched the nephews. Then spent the afternoon with my sister in law and her new baby! Dinner with my folks, sister and her family, followed by more time with my brother and his family in the evening. I’m thankful for the time to get to know my sister in law better.

Journey Journal: Day 83

Day 83: Sunday, March 24, 2013 – Palm Sunday!

Today we had a great service about welcoming one another! For Journey Group, the 1st through 6th grade got to listen to a dramatic reading about Davey the Donkey called The Donkey Who Carried a King, the story of Jesus’ Triumphal Entry into Jerusalem (from the donkey’s point of view). After the story time, we reviewed the story and discussed some application questions while the kids worked on coloring and cutting out palm branches with the John 12:13 verse: “So they took branches of palm trees and went out to meet him, crying out, ‘Hosanna! Blessed is he who comes in the name of the Lord, even the King of Israel!'” (craft found here: Palm branch – Hosanna). Then we taught the kids the first verse and chorus of the song “Hosanna” (sample here).

For lunch, we had some family and friends over and made a ham, mashed red potatoes, and a big salad, followed by several rounds of Dutch Blitz. For dinner, we had leftover spaghetti and more salad (since the pot of ham and bean soup wasn’t quite ready at dinner time).

Ploughman’s Lunch Recipe by Ina Garten

I love Ina Garten! And if you don’t already, you will after this lunch spread! It reminds me of our Irish Pub Party, in a way. And it’s the perfect lunch for a Saturday picnic…or anytime, for that matter.

Here’s the ingredients from Ina’s “Recipe” from the Food Network:

  • Fig or lemon leaves, for decoration
  • Chunk of good English Cheddar
  • Jar of Chutney
  • Baked Virginia Ham, thickly sliced
  • Crisp apples, cut up
  • Celery stalks with leaves, cut in half lengthwise
  • Bunch radish, sliced in half
  • Soft Hard-Boiled Eggs (see Recipe here)
  • Baby carrots
  • Loaf of crusty bread, thickly sliced
  • Unsalted butter, softened

Recipe: Ham, Bean and Barley Soup

I’ve had a bunch of dried beans in my pantry for ages and have been waiting for the fall to make a great soup. This recipe is healthy, hearty, and homey! And it makes plenty, so invite a crowd! Here’s what I did:

Sneak Peek at Some of the Ingredients

Ingredients:

  • 1 cup dried black beans
  • 1 cup dried red beans
  • 1 cup dried northern beans
  • 1 cup dried mung beans
  • 1 cup dried lentils
  • WATER!
  • 1 stick butter
  • 1 medium onion, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1 tsp. minced garlic
  • 1 bay leaf
  • 8 cups water
  • 2 # turkey ham, chopped
  • 1 c. uncooked pearl barley

Instructions:

First, I took 1 cup each of the following dried beans: black beans, red beans, northern beans, mung beans (the little green ones), and lentils (the little tan ones). I soaked them overnight in a big pot of water.

Beautiful Beans! I felt like I should be doing some kind of Aztec Art, they were so pretty!

Soaking overnight...

Then this morning, I drained and rinsed the beans, and put the big pot on the stove. I melted one stick of butter and added the salt, pepper, spices, and the chopped onion.

Tip: to finely chop an onion, cut a criss cross pattern without going all the way through, then lay the onion on its side and slice. Makes perfect little squares of onions.

Mmm! Onion cooking in butter...one of the most pleasant aromas on earth!

Once the onion was transluscent, I added the rinsed beans, chopped ham, and 8 cups of water.

I used an 8 quart stockpot.

Bring to a boil on high, then turn down to low and simmer for 1 hour. After the hour, add the barley and cook for another 40-45 minutes.

Be sure to invite a crowd...or be ready to eat this for a very long time!

Serve hot! To reheat, I would suggest adding a little water, bringing it back to a boil, then turning down to low to keep it warm.

If you don't have enough bowls to go around, utilize those tea cups from your grandmother! Enjoy!

Recipe by Melissa McKinnon

Southern Living’s Sweet Potato-and-Edamame Hash

Dinner tonight was a recipe from the April 2010 issue of Southern Living magazine, page 110, article on “3 Delicious Superfoods To Try Now” by Shannon Sliter Satterwhite, M.S., R.D.

No need to alter this recipe. It’s perfect as is! I know the list of ingredients sounds interesting, but it was absolutely delicious. And it was my first time to poach eggs for real. More about that in a minute. Now for the recipe:

“1 (8-oz.) package diced smoked lean ham
1 sweet onion, finely chopped
1 Tbsp. olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
1 (12-oz.) package frozen whole kernel corn
1/4 c. chicken broth
1 Tbsp. chopped fresh thyme
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper

Saute ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute 5 minutes. Add garlic; saute 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper.”

My comments: The article recommended that you serve Sweet Potato-and-Edamame Hash with a poached egg. To poach egg, bring pot of water to almost boiling. Crack egg in a small bowl (do not break yolk). Next, swirl water with a spoon, creating a vortex, and quickly slide egg into center of vortex, quickly removing spoon and bowl so as not to break apart egg. When egg rises to surface, it’s done. Gently lift egg out of water with slotted spoon. (If this is too much for you, they have poaching egg pans that basically steam the eggs in individual little cups. Or a fried egg would work.)

8 servings, about 40 minutes total prep time.