Leek and Potato Soup with Ham

Leek and Potato Soup with Ham
Leek and Potato Soup with Ham

 

 

 

 

 

 

 

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones  http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits  )  and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed.  The choice of stock is up to you.  You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

  1. 3 Leeks white and very light green parts only
  2. 5 – 6 medium yellow potatoes
  3. 6-8 cups stock
  4. 2 cups cooked ham (cubed)
  5. salt and pepper to taste
  6. 1 Tbs neutral oil
  7. 1 Tbs butter
  8. Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil.  Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.  Add 6 cups of stock, bring  up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture.  It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

 

Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

 

Leek and Potato Soup with Ham

Leek and Potato Soup with Ham

Ingredients

  • For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
  • You will also need either an immersion blender, or very good, large food processor to blend the soup.
  • 3 Leeks white and very light green parts only
  • 5 - 6 medium yellow potatoes
  • 6-8 cups stock
  • 2 cups cooked ham (cubed)
  • salt and pepper to taste
  • 1 Tbs neutral oil
  • 1 Tbs butter
  • Chopped parsley for garnish

Instructions

  1. In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
  2. Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
  3. Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
  4. Serve with parsley sprinkled over the top.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/leek-potato-soup-ham/

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

Steak Pizzaiola

Steak Pizzaiola
Steak Pizzaiola

 

 

 

 

 

 

 

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base.  Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce.  “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you.  To top with cheese or not to?  Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water 
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6  Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften.  Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste.  Stir to combine all and bring up to a simmer to thicken  cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper.  Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes.  If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato.  The sauce goes great with pasta without the steak too!

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Steak and Pizza it doesn’t get any better than that. 5 paws

IMG

 

 

 

 

Steak Pizzaiola
Write a review
Print
Ingredients
  1. The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
  2. 1 6-8 oz Top Sirloin steak per person
  3. 4-6 cloves of garlic minced
  4. 1 medium onion diced
  5. 2 bell peppers thinly sliced
  6. 8-10 button mushrooms thinly sliced
  7. 1 tsp salt & pepper (approximate)
  8. 15 oz can crushed tomatoes
  9. 1 cup water
  10. 2 tsp dried oregano
  11. 1-2 tsp pepper flakes (optional)
  12. 5 -6 Tbs tomato paste
  13. 1-2 Tbs Olive oil
  14. ½-1 cup grated mozzerella cheese
Instructions
  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
Notes
  1. Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

Steak Pizzaiola

Steak Pizzaiola

Ingredients

  • 1 6-8 oz Top Sirloin steak per person
  • 4-6 cloves of garlic minced
  • 1 medium onion diced
  • 2 bell peppers thinly sliced
  • 8-10 button mushrooms thinly sliced
  • 1 tsp salt & pepper (approximate)
  • 15 oz can crushed tomatoes
  • 1 cup water
  • 2 tsp dried oregano
  • 1-2 tsp pepper flakes (optional)
  • 5 -6 Tbs tomato paste
  • 1-2 Tbs Olive oil
  • ½-1 cup grated mozzerella cheese

Instructions

  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/steak-pizzaiola/

 

Rice Pudding

Rice Pudding
Rice Pudding

 

 

 

 

 

 

 

 

Rice Pudding

A few days of dinners with rice, left a pretty good amount of leftover rice and so I was tasked to find a way to use it.  The first thing that came to mind was Rice Pudding, a great dessert and a great way to use up extra rice.

Ingredients for Rice Pudding

  1. 2½ cups of cooked rice
  2. 1 cup raisins
  3. 1 14 oz can sweetened condensed milk
  4. ½ cup milk
  5. 3 whole eggs
  6. ½ cup sugar
  7. 1½ tsp vanilla extract
  8. 1 tsp ground nutmeg
  9. ½&½ or heavy cream for garnish (optional)

Directions for Rice Pudding

Preheat oven to 375º

Take a 1-1½ quart casserole and butter or grease well.

In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.

In a second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.

Pour the liquids into the rice and mix thoroughly.  Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife  inserted into the center of the dish comes out clean

Remove from the oven and allow to cool.  Serve warm with cream poured over or refrigerate and serve chilled with warm cream as a garnish.

Here are a few items to help make this recipe:
Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart
Home Value Set of 4 Stainless Steel Large Serving Spoon, 10 inch, High Polish Finish

The Official Taste Tester &  Lookout
The Official Taste Tester & Lookout

 

 

 

 

 

 

 

 

I’m always on the lookout for a great dessert!  And anything with sweet rice and cream on top is a winner in my book- 5 paws!

IMG

 

 

 

 

Rice Pudding
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 2½ cups of cooked rice
  2. 1 cup raisins
  3. 1 14 oz can sweetened condensed milk
  4. ½ cup milk
  5. 3 whole eggs
  6. ½ cup sugar
  7. 1½ tsp vanilla extract
  8. 1 tsp ground nutmeg
  9. ½&½ or heavy cream for garnish (optional)
Instructions
  1. Preheat oven to 375º
  2. Take a 1 quart casserole and butter or grease well.
  3. In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.
  4. In s second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.
  5. Pour the liquids into the rice and mix thoroughly. Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife inserted into the center of the dish comes out clean
  6. Remove from the oven and allow to cool. Serve warm with cream poured over or refrigerate and serve chilled with warm cream poured over.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

Food Blog about Recipes & Cooking Tips & Techniques