Ham and bean soup

Winter days call for soup. In this case, we bought a ham and I decided to make ham and bean soup. Enjoy!

Ingredients 

1 ham bone

1.5 lbs sliced ham

3 cans great northern beans

2 32 oz packages chicken broth 

3 cups sliced carrots

2 cups sliced celery 

1/2 head sweet onion

3 cloves garlic

1/2 a head cabbage 

thyme 

salt 

pepper

Directions

In a dutch oven, saute chopped sweet onion and garlic until tender. Add carrots and celery. Sprinkle with a dash of thyme, salt and pepper - set aside. Add chicken broth and ham bone to the dutch oven. Boil for 2 hours to allow the ham bone to meld with the broth. Add beans, sliced ham and vegetable mixture. Cook for 15 minutes. Meanwhile, slice cabbage into thin wedges. Place on stoneware, cover with olive oil, salt and pepper. Roast in a oven preheated to 400 degrees for 30 minutes. Combine roasted cabbage with soup - serve!

Soba peanut noodles with salmon

This recipe is adapted and modified (Audrey-style) from the cookbook Run Fast. Eat Slow. 

Ingredients: 

Peanut Sauce

1 Tbsp virgin coconut oil
1 sweet onion, small
3 cloves garlic, fresh
1 can unsweetened coconut milk
1/2 cup peanut butter
1 Tbsp soy sauce
1 Tbsp sugar (may try honey in the future)
1 tsp crushed red pepper
1 Tbsp fresh lime juice
1/2 cup chopped peanuts

Directions: 
Add all ingredients to a food processor and blend until smooth and creamy. You may choose to then add to a sauce pan and boil to thicken the sauce - I did not do this time around.

Soba noodle salad

1 package (8 to 9.5 oz) soba noodles (buckwheat noodles)
1 Tbsp sesame oil
1 Tbsp soy sauce
1 red or yellow bell pepper, quartered and seeded
1 carrot, julienned
1/2 small purple cabbage
5-6 scallions, roots trimmed, white and green parts sliced

Directions: 
Bring a large pot of water to boil and cook the noodles according to the package directions. Drain, run under cold water, drawing again thoroughly, and transfer to a salad bowl. Toss the noodles with the sesame oil and soy sauce.

Thinly slice the cabbage, bell pepper, and carrots. Arrange the vegetables on a large platter along with the noodles. Warm the peanut sauce and place on platter. Allow everyone to create their own soba noodle salads and top with a generous amount of peanut sauce.




Salmon

2 portions wild salmon (I use Kirkland - Costco brand)
sesame oil
soy sauce
siracha

Directions
Preheat an oven to broil. Coat salmon pieces with sesame oil (rub in), soy sauce, Siracha (all rub in). Broil for 11 minutes until the salmon pieces are flaky. Enjoy on top of the soba noodle salad. 

Chocolate Chip Banana Bread

Gotta give credit to Melissa McKechnie for sharing this recipe with me!!!

Ingredients: 
1 cup sugar
1/2 cup butter
3 very ripe bananas, smashed
2 eggs, beaten
1 tsp vanilla
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
chocolate chips

Directions:
Preheat oven to 350 degrees. Cream together sugar and butter. Beat in vanilla, banana, and eggs. Sift flour, salt, cinnamon, cloves and baking soda 3x. Blend flour mixture and add to banana mixture. Add chocolate chips. Pour into a a greased loaf pan. Bake for 1 hour.

Blonde Brownies (Blondies)

My first job out of college was a full-time position at the Florida Museum of Natural History's business office. I learned all the ins and outs of handling purchases off of federal grants in addition to appreciating baking and cooking. The executive assistant used to make blonde brownies and I had to keep the recipe (below) - Enjoy!

Ingredients: 

8 Tbsp unsalted butter (1 stick)
2 1/2 cups brown sugar (16 oz)
3 eggs
2 cups all purpose flour
2 2/3 tsp baking powder
2/3 tsp salt
1 Tbsp pure vanilla
1 cup semi-sweet chocolate chips

Instructions:
1. Preheat oven to 375 degrees
2. Melt butter in a sturdy sauce pan. Add sugar. Beat in eggs. Gradually add flour and dry ingredients (baking powder, salt). Add vanilla. Fold in chocolate chips.
3. Bake in a greased 9 x 13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Nancy's Cornbread

So, I just slightly modify this recipe originally given to me by Nancy Carter. The recipe is moist and flavorful, but ohhh so bad for you. Note: I posted this AFTER running a 1/2 marathon so all the calories from the cornbread and bbq ribs are ok :)

Ingredients: 
3 boxes Jiffy cornbread mix (8.5 oz)
1 cup sugar
5 eggs
1 pint sour cream
1 can creamed corn
1 stick butter, melted - 1/2 in batter, 1/2 on top
dash of vanilla

Mix everything together + 1/2 stick butter. Pour into greased pan, 9" x 13". Pour 1/2 stick of butter over batter in pan.

Bake at 350 degrees for 40-50 minutes, until golden brown.

Moroccan Chicken Stew

This recipe is adapted from the Food Network recipe entitled "Moroccan Spiced Chickpea Soup". I love the unique flavors and use of cinnamon. Also, this a great recipe to use up leftover roasted chicken.

Ingredients
1/4 cup extra-virgin olive oil
1 medium sweet onion, minced
8 cloves garlic, diced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 heaping tsp sweet paprika
1 (14.5 oz) can diced tomatoes, undrained
3 (15 oz) cans chickpeas, drained and rinsed (I recommend Goya)
1 qt chicken stock
1 tsp sugar
Kosher salt to taste
Fresh ground black pepper
3 cups roasted chicken shredded
1 (5 oz) package pre-washed baby spinach

Heat olive oil in large dutch oven over medium-high heat. Add onion and caramelize. Add garlic and stir until fragrant. Add spices and salute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds of fresh pepper. Stir well. Add chicken + more if you want a heartier stew. Bring to simmer, then lower heat to low and gently simmer for at least 45 minutes.

When ready to serve, remove from heat and add spinach. Let heat through until the spinach is wilted. Season again, to taste, with salt and pepper. Enjoy!