Crock Pot Ham and Beans

By Sue Lau on July 24, 2004

Photo by Sue Lau

101 Reviews

• 
• Prep Time: 1 hrs
• Total Time: 9 hrs
• Servings: 4

About This Recipe

"This is cheap eating at it's best. Really good for scraping by at the end of the month if your cash gets low. Goes best with freshly baked corn muffins drizzled with honey."

Ingredients

• 1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans ( mixed if desired)
• 3 garlic cloves, peeled and sliced
• 1 large sweet onion, chopped coarsely
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1/4 teaspoon ground cloves
• 1 lb smoked ham or 1 lb ham hock
• 6 cups water or 6 cups broth

Directions

1. Sort beans and soak in enough water to cover overnight.
2. Or you may sort them and place in a saucepan with 2-inches of water to cover.
3. Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
4. Allow to sit for one hour after boiling (don't lift the lid).
5. Whichever method you use, rinse and drain the beans before placing them in the crock pot.
6. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.
7. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.
8. Skim any excess fat, if necessary, before serving.

Spaghetti With Pumpkin

Spaghetti with Pumpkin

SOURCE HERE

• Spaghetti – 200 grams
• Thinly sliced pumpkin – 2 cups
• Olive oil – 2 tbsp
• 10-12 pods on garlic
• 1 tsp dried thyme
• Salt
• Extra virgin olive oil to drizzle

Cook the spaghetti till al dente according to the instructions on the package.

Peal and crush garlic. Cut the pumpkin into thin slices.

Heat oil in a pan. Add garlic pods into it and fry till golden brown. Add the sliced pumpkin and let it cook till soft. Sprinkle a good pinch of salt and some dried thyme. Let it cook till it turns golden brown in some places. Add the cooked spaghetti and mix well.

Drizzle with some good extra virgin olive oil and serve with a slice of garlic bread.

Honey Nut Crunch Parfait

- Cooking with My Kid - http://www.cookingwithmykid.com -

Honey Nut Crunch Parfait

Honey Nut Crunch Parfait
Prep Time: 5 mins
Ingredients:
1 ripe pear, sliced
1/2 cup nonfat plain yogurt
1 tablespoon slivered almonds
Handful Honey Nut Cheerios
Honey for drizzling
Scoop yogurt into a bowl. Arrange pear slices and sprinkle almonds and Cheerios atop the yogurt. Drizzle with honey and enjoy!
Makes 1 serving.

Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

Source Here

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

Ingredients: 

• 3 cups thinly shredded organic green cabbage (about 6 ounces)
• 2 organic leeks, white and light green parts only, cut into thin matchsticks
• 1/4 cup whole wheat pastry flour or matzo meal
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, beaten
• Canola spray oil

Method: 

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

Nutritional Info: 

Per Serving:Serving size: 1 pancake, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Easy Salmon Cakes

Easy Salmon Cakes

http://www.eatingwell.com/recipes/easy_salmon_cakes.html

From EatingWell:  Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Nutrition

Per serving : 324 Calories; 10 g Fat; 1 g Sat; 3 g Mono; 129 mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 7 g Fiber; 585 mg Sodium; 97 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Calabacitas

Calabacitas

http://www.eatingwell.com/recipes/calabacitas.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

6 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 poblano or Anaheim chile pepper, seeded and diced
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro, (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

Per serving : 40 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 199 mg Sodium; 201 mg Potassium

Exchanges: 1 vegetable, 1/2 fat

Baked Chicken Chimichangas

Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.