Monday, January 11, 2016

4 of my Top Hearty Meals

Ham and Split Pea Soup

We started with the ham bone leftover from Christmas dinner at my mom's house.
Boiled for a few hours with spices (oregano, thyme, bay leaf, s n p)
and vegetables (onions, celery, carrots).

Removed the bone and added the remaining contents to a blender,
then returned to pot.

Added chopped leftover ham and simmered a few minutes more.


Turkey and Dumplings

Saved leftover turkey from Thanksgiving and froze it.
Thawed the meat in the fridge and placed it in a casserole dish.
Added frozen veggies from the garden (peas and beans)
Prepare a can of cream of whatever soup (I used cream of broccoli).
I also used a whole can of milk and a 1/3 of a can of water...
evaporation almost destroyed my first attempt at this dish.
(sauce was waaaay too thick)

Added veggies thawed or frozen...doesn't really matter.

Pour soup over all of that mess!

Cook covered in oven at 350 for approx 30 mins...or until bubbly.

NOW...mix up the dumplings and roll into 8 or so 2" balls.

Uncover casserole dish and place dumplings evenly over the top of the soup mixture.
Cook uncovered for another 15 or so minutes until the dumplings are firm.

Topped with 7 pepper spice...for a kick!


Pumpkin Soup

Roasted a pumpkin stored from the garden 
(a cheyenne bush pumpkin from Wendy Moreton of Hamilton!)
Scooped out the flesh and ran it through the food processor.
Simmered onions in a pot.
Added pumpkin mash, 6 cups of water, s n p and a hint of thyme.

In the last few minutes, add cream or milk (we added milk)
Topped with the last of the roasted pumpkin seeds 
(for added fibre...ok who am I was for the crunch!)


Giant Hashbrown with Chipotle Mayo


Shred a whole potato into a bowl.
Squeeze out any moisture you can.
Add 1/2 a chopped onion and 1 egg.
Heat up a frying pan and grease it with oil or spray.
Once hot, spread the shredded potato mixture evenly around the pan.
Use a cutting board to help flip evenly.

Top with Chipotle mayo for a spicy way to start your day!

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