Ham Sweet Potato and Spinach Soup

Ham Sweet Potato and Spinach Soup

A big steaming bowl of this healthy, colorful soup is a meal in itself and comes together rather quickly rater than being a slow simmered soup. To keep this one as healthy as possible I've used some low sodium low fat ham that I hand trimmed. If you want to cut the fat even further or just don't eat pork, this recipe is also very good using lightly sauteed diced chicken breast or even leftover grilled or roasted chicken or turkey which makes it quite versatile soup recipe. If using meats other than ham, you will have to adjust the seasoning and add salt to taste. Even though the ham is a reduced salt variety in this recipe I still never use salt when making it. I like to add the spinach at the last minute to preserve its color and flavor. I simply roll up several baby spinach leaves per bowl and cut them in strips. I then sprinkle them in the individual soup bowls before adding the final addition of broth to wilt the spinach for a very pretty presentation.

To a 3 or 4 quart pot add:

• 2 tbsp olive oil
• 4 cloves mined garlic
• 3 large diced shallots

Saute only until the shallots soften, then add:

• 4 cups unsalted homemade vegetable stock ( use salt-free if low sodium if using store bought stock)
• 2 bay leaves
• 6 sprigs fresh thyme ( or 2 tsp whole dry thyme leaves)
• 2 tsp yellow curry powder (optional, I enjoy this soup with or without the curry)
• 1 tsp freshly ground black pepper
• 1 tsp freshly grated nutmeg
• salt to season (if not using ham)

Bring to a simmer and add:

• 1 1/2 to 2 cups sweet potato, diced small (approximately)
• 1/2 cup dry red lentils

Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.

I sometimes roast the diced sweet potato after tossing it in a little olive oil and seasoning with salt and pepper. This adds a little roasted flavor and helps keep the sweet potato from falling apart. When doing this I add it at the end with the peppers.

Add:

• 1 cup diced sweet bell peppers 
• 2 1/2 to 3 cups leftover diced ham

Simmer for only about 5 or 6 minutes, Remove from heat and ladle into serving bowls along with

• 1/4 cup chopped baby spinach per bowl

Pouring the broth over the spinach to wilt it while preserving its color.

Ham Sweet Potato and Spinach Soup

A big steaming bowl of this healthy, colorful soup is a meal in itself and comes together rather quickly rater than being a slow simmered soup. To keep this one as healthy as possible I've used some low sodium low fat ham that I hand trimmed. If you want to cut the fat even further or just don't eat pork, this recipe is also very good using lightly sauteed diced chicken breast or even leftover grilled or roasted chicken or turkey which makes it quite versatile soup recipe. If using meats other than ham, you will have to adjust the seasoning and add salt to taste. Even though the ham is a reduced salt variety in this recipe I still never use salt when making it. I like to add the spinach at the last minute to preserve its color and flavor. I simply roll up several baby spinach leaves per bowl and cut them in strips. I then sprinkle them in the individual soup bowls before adding the final addition of broth to wilt the spinach for a very pretty presentation.

To a 3 or 4 quart pot add:

• 2 tbsp olive oil
• 4 cloves mined garlic
• 3 large diced shallots

Saute only until the shallots soften, then add:

• 4 cups unsalted homemade vegetable stock ( use salt-free if low sodium if using store bought stock)
• 2 bay leaves
• 6 sprigs fresh thyme ( or 2 tsp whole dry thyme leaves)
• 2 tsp yellow curry powder (optional, I enjoy this soup with or without the curry)
• 1 tsp freshly ground black pepper
• 1 tsp freshly grated nutmeg
• salt to season (if not using ham)

Bring to a simmer and add:

• 1 1/2 to 2 cups sweet potato, diced small (approximately)
• 1/2 cup dry red lentils

Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.

I sometimes roast the diced sweet potato after tossing it in a little olive oil and seasoning with salt and pepper. This adds a little roasted flavor and helps keep the sweet potato from falling apart. When doing this I add it at the end with the peppers.

Add:

• 1 cup diced sweet bell peppers 
• 2 1/2 to 3 cups leftover diced ham

Simmer for only about 5 or 6 minutes, Remove from heat and ladle into serving bowls along with

• 1/4 cup chopped baby spinach per bowl

Pouring the broth over the spinach to wilt it while preserving its color.

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Toutons Benedict

Toutons Benedict

I do look forward to my weekend brunches and this one really hit the spot. Toutons instead of a toasted English muffins are much better as the base for this twist on a classic brunch dish. Fried tomato slices are delicious with this brunch and are just excellent with the freshly made Hollandaise Sauce.
 
Now I know some of you are thinking why didn't he use fried bologna instead of ham? Don't Newfoundlanders love fried bologna? Well I don't much care for bologna, fried or otherwise really, but fill yer boots if you'd rather use that. I happened to have some beautiful Dijon Mustard and Demerara Sugar Glazed Ham leftover from supper the other night which I sliced thin and lightly fried before slipping it on top of a warm touton along with a poached egg and a simple blender version of Hollandaise Sauce.
You can find the simple touton recipe here or try buying store bought pizza or bread dough.

Originally published on May 1, 2011.

Easy Summer Savoury Hollandaise Sauce
4 toutons
4 poached eggs
8 ounces thinly sliced and lightly fried ham


Easy Summer Savoury Hollandaise Sauce

3 egg yolks

1/2 teaspoon yellow mustard
1 - 2 tablespoons lemon juice
1/2 tsp fresh or dried summer savoury
1/2 cup hot melted butter

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Toutons Benedict.

Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

Toutons Benedict

I do look forward to my weekend brunches and this one really hit the spot. Toutons instead of a toasted English muffins are much better as the base for this twist on a classic brunch dish. Fried tomato slices are delicious with this brunch and are just excellent with the freshly made Hollandaise Sauce.
 
Now I know some of you are thinking why didn't he use fried bologna instead of ham? Don't Newfoundlanders love fried bologna? Well I don't much care for bologna, fried or otherwise really, but fill yer boots if you'd rather use that. I happened to have some beautiful Dijon Mustard and Demerara Sugar Glazed Ham leftover from supper the other night which I sliced thin and lightly fried before slipping it on top of a warm touton along with a poached egg and a simple blender version of Hollandaise Sauce.
You can find the simple touton recipe here or try buying store bought pizza or bread dough.

Originally published on May 1, 2011.

Easy Summer Savoury Hollandaise Sauce
4 toutons
4 poached eggs
8 ounces thinly sliced and lightly fried ham


Easy Summer Savoury Hollandaise Sauce

3 egg yolks

1/2 teaspoon yellow mustard
1 - 2 tablespoons lemon juice
1/2 tsp fresh or dried summer savoury
1/2 cup hot melted butter

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Toutons Benedict.

Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

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Cheddar and Chive Buttermilk Biscuits make fantastic breakfast sandwiches

Cheddar and Chive Buttermilk Biscuits make fantastic breakfast sandwiches

With the weekend on the horizon, here's a timely recipe variation that provides the basis for fantastic breakfast sandwiches for your weekend brunch. Many recipes for cheese biscuits call for grated cheese but I find the strands of cheese can toughen the tender biscuit dough. Instead I dice the cheese into very small cubes which do not interfere with the tender biscuit, instead melting in little pockets within the biscuit to provide a more cheesy punch.

I had some leftover thinly sliced Mustard and Demerara Glazed Ham from a dinner earlier in the week, that I lightly fried to add to these sandwiches but bacon, sausage, or back bacon are also excellent. My scrambled egg for this sandwich is pretty standard but for extra richness I love to add 1 tsp sour cream per egg whisked into the egg mixture. I also sometimes add a little crushed chili sauce to the eggs for a spicy kick and sometimes a little finely minced garlic for extra flavor. Roasted red peppers are also one of my preferred additions to a good breakfast sandwich.

Originally published on Sept 30, 2011.

Makes about 10 three inch biscuits

Preheat oven to 425 degrees F.

In a food processor, blend together

4 cups all purpose flour

9 tsp baking powder

1/2 tsp baking soda

Pulse in

1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)

1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Toss in:

1 cup sharp cheddar cheese, diced small

1/4 tbsp chopped fresh chives

Pour in

2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches. Using a sharp 3 inch or larger biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. Alternately, you can cut the dough into three or for inch squares with a sharp knife. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.

Cheddar and Chive Buttermilk Biscuits make fantastic breakfast sandwiches

With the weekend on the horizon, here's a timely recipe variation that provides the basis for fantastic breakfast sandwiches for your weekend brunch. Many recipes for cheese biscuits call for grated cheese but I find the strands of cheese can toughen the tender biscuit dough. Instead I dice the cheese into very small cubes which do not interfere with the tender biscuit, instead melting in little pockets within the biscuit to provide a more cheesy punch.

I had some leftover thinly sliced Mustard and Demerara Glazed Ham from a dinner earlier in the week, that I lightly fried to add to these sandwiches but bacon, sausage, or back bacon are also excellent. My scrambled egg for this sandwich is pretty standard but for extra richness I love to add 1 tsp sour cream per egg whisked into the egg mixture. I also sometimes add a little crushed chili sauce to the eggs for a spicy kick and sometimes a little finely minced garlic for extra flavor. Roasted red peppers are also one of my preferred additions to a good breakfast sandwich.

Originally published on Sept 30, 2011.

Makes about 10 three inch biscuits

Preheat oven to 425 degrees F.

In a food processor, blend together

4 cups all purpose flour

9 tsp baking powder

1/2 tsp baking soda

Pulse in

1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)

1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Toss in:

1 cup sharp cheddar cheese, diced small

1/4 tbsp chopped fresh chives

Pour in

2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches. Using a sharp 3 inch or larger biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. Alternately, you can cut the dough into three or for inch squares with a sharp knife. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.

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Newfoundland Style Ham and Split Pea Soup with Dough Boys

Newfoundland Style Ham and Split Pea Soup with Dough Boys

Nobody, and I mean nobody, who ever grew up in Newfoundland, never had pea soup and dough boys. Dough boys is the local name for what folks in most parts of North America would refer to as dumplings; very simple, flour-based dough balls that are dropped into simmering soups or stews to gently cook to fluffy perfection in the last few minutes before the meal was served.

This delicious soup harkens back to the days when stretching the family food budget was much more a necessity than a culinary expression. Hmmm... come to think of it, with the cost of groceries these days, perhaps it is still a necessity, if not just very smart and economical meal planning. Even in my own upbringing, nothing in our kitchen was wasted ad that's how I still do it today. The center bone from a smoked baked ham on a Sunday would be boiled to create the stock that would become the base for a pea soup on Monday. The leftover ham, if there was any, would be cut into small chunks to add to the soup as well.

In Newfoundland, salt brined, cured beef is also a very traditional ingredient in split pea soup. You can replace the ham in this recipe with about half the amount of salt beef. Just be sure to soak the salt beef in water for 24 hours before using it in the soup and please change the water at least once during that time or you risk your soup being far too salty. Cut the salt beef in small cubes and add to the pot with the peas and use water or vegetable stock instead of ham stock (Corned beef is also a good choice if salt beef is not available in your area.)

Traditional Newfoundland pea soup would have been very simply seasoned with only yellow onions, pepper and salt if necessary. Garlic, thyme and bay leaves would have been unknown in these parts to my grandmother's generation, so if you want to enjoy the traditional version, please feel free to omit these ingredients, I don't object. I'm a believer that all food cultures are continuously evolving, so I tend to meld the old with the new to create my updated versions of many recipes. It's always good, however, to pay homage to our culinary heritage by preparing the simple and delicious version that so many have enjoyed and gained sustenance from for generations.

This is a terrific meal idea for a time-pressed workday and since popular wisdom says that pea soup is always better the next day, why not make a big pot on the weekend, warm it up the next day and with the dough boys ready in about 15 minutes, there's one quick and delicious weekday dinner sorted. We also freeze this soup in individual servings for quick lunches too.

1 ham bone
4 cloves roughly chopped garlic
1 large coarsely grated carrot
1 small onion, chopped
12 cups water

Simmer slowly in a large covered pot for 1 1/2 hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.

Add:

2 cups dried yellow split peas
3-4 bay leaves
1 tbsp dried thyme
1 tsp coarsely ground white or black pepper, your preference
1 large red or sweet white onion, about 1 1/2 cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
(If using salt beef, add it here)

I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide. Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. Add:

3 cups diced carrots
3 cups diced baked smoked ham

Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot .

Dough Boys

Makes about 10 dough boys

Sift together:

2 cups flour
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Very quickly mix in with a wooden spoon:

1 cup warm milk
1/4 cup melted butter

Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing. Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup. Put the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

Newfoundland Style Ham and Split Pea Soup with Dough Boys

Nobody, and I mean nobody, who ever grew up in Newfoundland, never had pea soup and dough boys. Dough boys is the local name for what folks in most parts of North America would refer to as dumplings; very simple, flour-based dough balls that are dropped into simmering soups or stews to gently cook to fluffy perfection in the last few minutes before the meal was served.

This delicious soup harkens back to the days when stretching the family food budget was much more a necessity than a culinary expression. Hmmm... come to think of it, with the cost of groceries these days, perhaps it is still a necessity, if not just very smart and economical meal planning. Even in my own upbringing, nothing in our kitchen was wasted ad that's how I still do it today. The center bone from a smoked baked ham on a Sunday would be boiled to create the stock that would become the base for a pea soup on Monday. The leftover ham, if there was any, would be cut into small chunks to add to the soup as well.

In Newfoundland, salt brined, cured beef is also a very traditional ingredient in split pea soup. You can replace the ham in this recipe with about half the amount of salt beef. Just be sure to soak the salt beef in water for 24 hours before using it in the soup and please change the water at least once during that time or you risk your soup being far too salty. Cut the salt beef in small cubes and add to the pot with the peas and use water or vegetable stock instead of ham stock (Corned beef is also a good choice if salt beef is not available in your area.)

Traditional Newfoundland pea soup would have been very simply seasoned with only yellow onions, pepper and salt if necessary. Garlic, thyme and bay leaves would have been unknown in these parts to my grandmother's generation, so if you want to enjoy the traditional version, please feel free to omit these ingredients, I don't object. I'm a believer that all food cultures are continuously evolving, so I tend to meld the old with the new to create my updated versions of many recipes. It's always good, however, to pay homage to our culinary heritage by preparing the simple and delicious version that so many have enjoyed and gained sustenance from for generations.

This is a terrific meal idea for a time-pressed workday and since popular wisdom says that pea soup is always better the next day, why not make a big pot on the weekend, warm it up the next day and with the dough boys ready in about 15 minutes, there's one quick and delicious weekday dinner sorted. We also freeze this soup in individual servings for quick lunches too.

1 ham bone
4 cloves roughly chopped garlic
1 large coarsely grated carrot
1 small onion, chopped
12 cups water

Simmer slowly in a large covered pot for 1 1/2 hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.

Add:

2 cups dried yellow split peas
3-4 bay leaves
1 tbsp dried thyme
1 tsp coarsely ground white or black pepper, your preference
1 large red or sweet white onion, about 1 1/2 cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
(If using salt beef, add it here)

I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide. Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. Add:

3 cups diced carrots
3 cups diced baked smoked ham

Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot .

Dough Boys

Makes about 10 dough boys

Sift together:

2 cups flour
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Very quickly mix in with a wooden spoon:

1 cup warm milk
1/4 cup melted butter

Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing. Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup. Put the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

reade more... Résuméabuiyad