Related posts:

1. How to Use a Whole Ham With Two People Sometimes I find buying big huge pieces of meat in...
2. 1 peruvian chicken= 4 meals Peeps, I am utterly exhausted.  All this wedding stuff has...

So I put 1-2 Tbsp. of Olive Oil in a non-stick skillet, when it heated up I added the diced tomato, let that cook 1-2 minutes and added the leaks and salt and pepper to taste.  I then started the hashbrowns as directed on the package, although they were one frozen solid mass, so I had to nuke them for about 40 seconds first to get them into a workable state.  Then as the leek softened I added the sausage which since it was just me eating this I cut up into chunks.  If you cooked them whole they would probably be jucier and have a nicer crisp, but I just wanted to toss everything in a bowl.  Oregano and more salt and pepper were added and a wee bit more olive oil.  Once the sausage was cooked through it’s done.  I then put the finished hashbrowns and the sausage mixture into a bowl and had a finger liking, quick dinner.  It was acidic, but juicy with a nice crunch from the hashbrown.  I of course thinking this would not be at all tasty did not take any pictures.  I am going to make the worst cookbook author of all time  But I want to make it again for Hubby so I will try to take a picture next time.

Related posts:

1. Mother Hubbard Dinner- Bacon and Tomato Pasta My husband prides on the fact that I seem to...
2. KIWS Rotary Bay Seafood Festival Last,  September 11, I happily got to take part in...

Simple Mint Pea Dip
3 cups fresh or frozen green peas
zest of 1 un-waxed, organic lemon
3 Tbsp. lemon juice (approx. ½ lemon)
1 large clove garlic
¼ cup packed mint leaves
2 Tbsp. extra virgin olive oil
1-2 Tbsp. raw tahini (optional, but makes the dip creamy)
¼ tsp. sea salt

Directions:
1. If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3.
2. To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process. Set aside.
3. Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree.
4. Store in an airtight container for 3-4 days, but try to consume as quickly as possible.

Be sure to click through to her blog and see her other recipes they are amazing.  And focus on healthy, but tasty eating.

Related posts:

1. Better than Chicken Soup Today I am miserably sick.  Gross, yucky, will not be...
2. Mother Hubbard Dinner- Turkey Rice Casserole After Thanksgiving I was sent home with all the turkey...

As a tip Ancient Harvest Quinoa Pasta in the turquoise box is by far my favorite gluten free pasta.  I have also had the Schar fussili which isn’t bad, but Ancient Harvest is my favorite, especially for spaghetti.

So here is how it all went down:

Put pot of water on to boil.  The sauce will take you about 15 minutes so time dropping your pasta accordingly.

Rinse, pat dry and slice two chicken sausage links into rounds.

Cut about 2-3 strips (I think I used three mmm bacon) into about 1/4″ pieces.  Add to a medium to hot skillet/pot (you want the sides to be high enough to be able to make some sauce and toss in your pasta) and let cook.  About halfway through I added just a little bit of spring onion/leek from the garden this is optional.  It was less than 1/4 cup.

While that is working pull and tear some fresh rosemary and thyme from steams (you can also use about 1/2 tsp. dried).

Once the bacon is just crisping lower the heat on your skillet to about medium and add sausage for about 1 minute then add about 1/2 cup frozen peas, you can add more or less depending on the amount of bacon you added and your preference for peas.  Now let those cook till a tiny bit crispy and done, but your bacon shouldn’t get too crispy.  It is important to have good bacon for this as thin bacon is going to not taste as good.

Now that all that is done add about 2 Tbs. EVOO, butter and then about 1/2 cup white wine.  Thyme, rosemary and salt and pepper to taste.  Let the white wine reduce a little and taste, add more herbs, salt and pepper or butter or EVOO to get the sauce where you want it.  Then add your pasta and toss.  (We actually add the sauce to our different pasta pots and toss there so it incorporates into our pastas without contaminating my gf pasta.)  Voila.  Super quick and easy.  Hubby ate it up like I just made a five star dish.

Once again you get no pictures.  I really need to work on that.  But normally while I am cooking I don’t think about documenting my work.  I guess if I put my big camera up there it might promote that…

Related posts:

1. Mother Hubbard Dinner- Bacon and Tomato Pasta My husband prides on the fact that I seem to...
2. Mother Hubbard Dinner- Turkey Rice Casserole After Thanksgiving I was sent home with all the turkey...

Things I had:

Package of Uncle Ben’s 90 Second Instant Wild Rice (any other rice is acceptable it just has to be cooked), leftover Turkey bits, 1 can Cream of Chicken Soup, frozen peas, Carrot Sticks, Broccoli, a little hunk of Sharp Provolone (any cheese you like that isn’t particularly stinky is fine, I would avoid anything wild if you aren’t sure).

Preheated oven to 350 degrees. I  then put a small sauce pan with water on to boil.  While it was heating I diced about 6-8 Carrot sticks, cut up the Broccoli, and hacked the package of solidly Frozen Peas on the counter to be able to get some unstuck from the large frozen mass (about 1/2 cup or more if you like peas go for 2/3 cup).  Once the water boiled I added those three items to the water and let them cook through ( be careful don’t overcook them, keep them crisp, well frozen peas are never really crisp, you know what I mean).  While that is happening pop your rice in the microwave to cook (if using not 90 second rice cook your rice before any other step).  Then open your can of soup and pour in a small square casserole dish 9×9 or something like that.  Add your turkey about 1 cup at least mine was probably in between 1 and 1 1/2 cups (I ate the rest on sandwiches the day before).  Then add your rice and blanched vegetables.  If you have Tabasco or other hot sauce I would add about 10 dots (you know like hits when you skake the Tabasco bottle and a little splot comes out).  Stir to combine.  Shred about 1 cup cheese.  Add half now on top.  Let cook about 15 min take out stir, add other 1/2 cup cheese sprinkled on top bake another 15 minutes.  Cool until it won’t sauder itself to the roof of your mouth instantly.

Dinner done.  And Hubby got a good portion of veggies, leanish protein (I have no idea how it was prepared) and fiber without feeling like he gave up.  And I got a really comforting gluten free dinner, one that tasted like my Mom would make without having to make special gluten concessions.

Related posts:

1. Mother Hubbard Dinner: Bacon and Peas Once again I find myself heavy on cabinet selections, low...
2. Mother Hubbard Dinner- Bacon and Tomato Pasta My husband prides on the fact that I seem to...

Things I had:

Pasta, 1 small carton of cherry tomatoes that needed used asap, a few Carrots Sticks, Olive Oil, about 4 slices of really good uncured Trader’s Joes Bacon, 1 clove Garlic, White Wine, Butter, Capers.

So I pulled out my deep non-stick skillet and turned the heat to medium.  I added 3 Tbsp Olive Oil.  I then tossed in most of the carton of tomatoes sliced in half length wise (they covered the bottom of the skillet).  While those were cooking I thinly sliced about 5 Carrot Sticks into nice little rounds and minced a clove of garlic and tossed those in the skillet.  I then set my water onto boil for the pasta.

I then diced my bacon and threw it in the skillet.  I added some pepper just whatever you think mine was prob about 1 to 1 1/2 tsp. When the pasta water boils I add the pasta to cook accordingly.  Once the tomato mixture had cooked down and the tomato juice was thickening and getting bubbly on the bottom of the skillet and the bacon was cooked I added about 1/2 Cup White Wine and 1 Tbsp Butter.  I let that melt and cook down a little.  I then added some red pepper flakes (about 1 Tsp), basil (about 1 Tbsp) and some capers probably about 10.  I then let the liquid reduce until it was thick and just about 1/4 inch on the bottom of the pan maybe less.  You can taste when it reaches the good point on reduction of wine.

Tossed in the pasta.  Voila.  Good dinner.  I really need to start taking photos of these things it was a really pretty dish.  (This is why I will never be a cook book writer, even though I invent recipes everyday.  Well this and the fact that I tend not to measure things and add in stuff at will.)

Related posts:

1. Mother Hubbard Dinner: Bacon and Peas Once again I find myself heavy on cabinet selections, low...
2. Mother Hubbard Dinner- Turkey Rice Casserole After Thanksgiving I was sent home with all the turkey...

• 1/2 cup plus 2 tablespoons sugar
• 4 large egg yolks
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 2 teaspoons finely grated lemon zest, plus 1/4 cup fresh lemon juice
• Salt (I used lavender salt because I am obsessive)
• 6 tablespoons unsalted butter, room temperature, cut into small pieces
• 3 pounds strawberries cut into slices
• 1/2 pound pineapple cut into chunks
• 1 1/2 cups heavy cream
• 1 loaf homemade or store-bought pound or sponge cake, sliced 1/2 inch thick
• Garnish: lemon zest matchsticks

1. Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
2. Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
3. Toss fruit with remaining 1/4 cup sugar.
4. Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
5. Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.

I adapted the recipe from this Martha Stewart recipe.  I also added some almond liquer to the pound cake for extra zip.  Don’t worry the picnic was afternoon.

Thank you to 1000yregg for the picture!

Related posts:

1. Pea Dip I tried this recipe from My New Roots, a really...
2. Better than Chicken Soup Today I am miserably sick.  Gross, yucky, will not be...

Here is the basic recipe for balsamic dressing:

3 Tbsp. balsamic vinegar

2 Tbsp. lemon juice

1 Tbsp. dijon mustard

2 garlic cloves minced

1/2 cup olive oil

You mix the first four ingredients together then slowly wisk in the olive oil, taste and modify.  The great thing is that this is just the base.  You can add in orange zest, ginger, salt and pepper, basil, thyme, oregano, honey or whatever fits your fancy.  I normally mix the base recipe.  Taste, then season with salt and pepper as necessary then add 1/2 tsp. of any desired ingredient.  I really like adding in fresh herbs just to make it smell and taste extremely fresh.  Just be careful if you use honey to balance it out with a citrus acid component in the dressing or in the salad itself (like mandarin oranges).

I really love blue cheese and this dressing is my favorite because it uses yogurt in place of sour cream and has more tang:

1/2 cup plain whole-milk yogurt

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon granulated sugar

1/2 cup crumbled blue cheese

Dash Worcestershire sauce (optional)

In a small mixing bowl, stir together the yogurt and mayonnaise until smooth. Mix in the vinegar, salt, and sugar, and season well with freshly ground black pepper.  Stir in the blue cheese and Worcestershire sauce (if using), and refrigerate until ready to serve.  I am kind of a Worcestershire sauce addict, so I always use it.

You can find all sorts of great recipes for salad dressings.  The best thing to mix them in a mason jar or something you can put a lid on for future use.  Guests are amazed at how good they taste and it really doesn’t take a lot of time or effort.  I recently had a dinner party with gourmet pizza from a place nearby and a spinach salad with homemade balsamic dressing and oranges and almonds, it was wonderful.  My friends were extremely happy, and it took me minutes to prepare.   And for me if a salad has good dressing and unique ingredients, I don’t find myself at all disappointed in eating “just a salad.”

Related posts:

1. Recipe: Seafood Sausage I picked up some seafood sausages the other day from...
2. Countdown to Turkey Day Well readers there are only a handful more days until...

Ham and Brie on Pretzel Roll- to be fair this sandwich is totally stolen from Draper’s Cafe at the Greenbrier, although they do it better than me, although I try.

Buy some fresh pretzel rolls from Heidelberg Bakery, Whole Foods or Wegmans.  Note they don’t last very long so don’t get too many extra.

Slice roll in half.   Spread a nice spicy brown or stout mustard on the bottom roll.  Add a generous amount of ham- the stack should be at least 1 3/4″ thick, add a couple slices of plain brie.  Put in a grill pan or under the broiler for about 3-5 minutes until bread is just a little crispy and the cheese melts.

Apple Cheddar Ham Panini

Use a nice grainy bread.  I like a sliced loaf of multigrain myself.  On one slice of bread put a little mayo, on the other side (I opt for mayo on the bottom slice) put a generous amount of apple butter.  Slice some ham, I like mine as thin as I can cut it.  Put in on the bottom.  Top with some white cheddar (I like a medium sharpness).  And then slice some apples thinly and straight and top.

Put a little olive oil on the bottom of a grill pan or griddle once the pan is about medium heat, place the sandwich baste a little oil on the top side of the bread.  I like to use a meat press for my panini’s and grill them for about 3 minutes on each side.

I should have taken pictures they were pretty.  Unfortunately they were so tasty the thought didn’t cross my mind.

Griddle idea- here.  The Le Crueset Griddle is a little pricier than the Crate and Barrel one I featured in registry ideas on a previous Wedding Wednesday earlier, but it also heats very evenly and cleans easy.  I like mine, but I think over time this one would wear and cook better. $165.  I like the large surface of these griddles and that they can easily slide in with your baking sheets and don’t take up much room.  Grill grooves on one side, smooth on the other for a griddle.

Meat Press- here.  I know this says it is for bacon, and it is, but it can be used for so much more.  I like it because the size makes it easy to fit in most pans and it is only $12!

Related posts:

1. Mother Hubbard Dinner- Bacon and Tomato Pasta My husband prides on the fact that I seem to...
2. How to Use a Whole Ham With Two People Sometimes I find buying big huge pieces of meat in...

But you can get some wonderful deals on whole tenderloin, ham, chicken, and etc from time to time.  Right now bone in cooked hams are on sale in many places.  So here are some ideas on how to use a whole ham in a relatively healthy and tasty way:

First- cut your ham into manageable sections, leaving the ham hock with a bit of meat, not large sections because you want to be able to thaw and use a piece completely.

First night: Ham, butternut squash and green bean saute.  This is a quick fix because well after breaking down a ham you don’t want to linger hours over a soup, but want something filling.  Either start cooking your rice out ahead of time or cheat and use instant rice.  I suggest brown or wild rice.  Set your over to 350 degrees.  Cut half a peeled medium butternut squash into about 1/2″ cubes,roughly slice/chop a shallot put them in a roasting pan with about 1 tablespoon of olive oil and sprinkle with 1 teaspoon dried thyme, 1 teaspoon parsley and salt, pepper and mix pieces to coat. Roast about 20 minutes.  While that is roasting cube about 1 1/2 cups of ham into 1″ cubes (Cut about 1 cup extra for future use).  Then snap and cut about 1/2 cup of green beans into 1″ segments.  Remove the roasting pan and add the ham and green beans and stir the mixture.  Roast about 10 more minutes.  Remove and add your rice (however cooked) right to the roasting pot, add about 1 tablespoon of butter and mix gently.  Then serve.

Then slice some ham for sandwiches.  Refridgerate your ham hock and sandwich meat.  Wrap the remaining meat in butcher paper and freeze for a time that you won’t be sick of… ham.

Next day: Ham and swiss panini with mustard, mayo and bread and butter pickles, a faux cuban if you will.  If you don’t have a panini maker at work you could use a toaster oven to melt your cheese for the desired goodness.

Next evening: Ham Hock White Bean Cabbage Soup, well it’s more like a stew really.  Put the ham hock in a large stock pot with about 3 pints of water, bring to a boil then down to a simmer for an hour.  Use that time to dice 3 potatoes, 3 cups of cabbage, half a cooking onion and 3 cloves of garlic and drain and rinse a can of cannelli beans.  Add those to the pot with 1 large bay leaf, 2-3 tablespoons dried parsley and 1 tablespoon dried thyme and let simmer for about 20 minutes.  Let simmer for about 5 minutes and remove the ham hock let it cool and shred the meat to add back to the pot.  Add a couple dashes of Old Bay to the pot.  Then remove the bay leaf and serve.  It is excellent with a few dashes of Old Bay.

Next day or two if you are full of ham.  It is time for a ham and brie sandwich on pretzel roll.  I first discovered this sandwich at the Greenbrier and have loved it ever since.  Put some spicy grainy mustard on it to cut the richness and enjoy.

Then use your left over dice to make breakfast with a ham, cheddar and jalapeno (or spinach or mushroom with swiss) scramble.

That should do quite well for about half or more of your ham.  I suggest waiting a little while before using the rest.

Related posts:

1. Because I like you people a lot. Arlingtonians- are you ready for your rap? Non-Arlingtonians- learn about...
2. MMMM Ham Sandwich So I thawed another large chunk of ham and sliced...