Holidays are hectic in my family. This Easter, Brad and I celebrated together. There was relaxation! There was no running around like a chicken with your head cut off! It was great!
I came up with a pretty good and simple menu.
- turnip greens
- mashed potatoes
- green beans
- ham steaks with pineapple, sweet potato and marshmallow
- strawberries and whipped cream for dessert
The ham steaks was the easiest (and yummiest) part.
Place a ham steak in a piece of tin foil. Top with pineapple, mashed sweet potatoes and brown sugar. Wrap up and put in a 350 degree oven for about 15 minutes. Remove the steak and top with mini marshmallows. Do not seal back up! Pop back in the oven for another 10 minutes or until the marshmallows are brown.
Turnip greens were quite yummy. Cook some bacon and sauteed the onions in the bacon fat. Add the turnip greens and wilt. Serve warm!
Easter dinner success!
I had turnip greens in my CSA box. i looked at it and thought, “what in the world am i going to make with this?” i’ve never used turnip greens. after taking a peek around epicurious.com
, i found this and thought it was simple enough to try.
you will need:
- 2 pounds turnip greens or other braising greens, tough stems discarded and greens torn into small pieces
- 1 (3/4-to 1-pound) ham hock, rinsed
- 3 1/2 cups water
- 3 Gala apples
- 1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
- 2 teaspoons cider vinegar
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, cut into pieces
Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
Meanwhile, peel apples and cut into 1/2-inch pieces.
Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
i ended up using just ham because i didn’t want to go through the hassle of buying a ham hock – yes, i’m lazy. it still turned out wonderfully delicious. so delicious i convinced my mom to let me bring some (sans ham) for thanksgiving dinner. i read in the comments section that this dish is best the next day and it was true. it was even more wonderful! with this in mind, it will be a cinch to make for thanksgiving since i can do it the day before. i will be using WAY more turnip greens to make it a substantial side dish. this dish was silky and buttery and i really can’t wait to eat it again.
*photo doesn’t look so good but believe me, it was yummy.
Since we’re snowed in courtesy of “snopocalpse” I decided to finally make that ham and veggie soup I’ve ben wanting to make. You can use how much or little veggies you’d like. This is what I had on hand.
1 can chicken broth
4 cans water (using chicken broth can)
1 pound (roughly) of cooked ham, cubed (mine was frozen)
5 carrots, peeled and chopped
1/2 an onion, chopped
1.5 pounds red potatoes, cubed
1 can green beans
4 tablespoons butter
4 tablespoons flour
In a stock pot pour in chicken broth and water. Add ham, carrots and onions and bring to a simmer. Cook until veggies are tender. Add the potatoes and cook until the potatoes are tender. Add the green beans and bring to a boil. Add roux and let the soup thicken (and so the flour taste of the roux disappears). Serve.
This is also a soup that is great after it sat in the fridge for a day or two. I definitely have some leftovers to keep me warm while the snow is still here.
Thank you, mom, for giving me loose directions to make this soup. Now it is my own.