Tag Archives: balsamic

lots of spring veggies and a big ol’ ham

14 Apr

photo 2Easter Sunday was one of my favorite holidays this year. I got to spend it with my “family” away from my family. My best friend, her parents, and others all came over for dinner, after church, and I cooked a giant spread. It has been really nice having a family away from my family. I’ve always considered my friends my family and I am super grateful for them, the far and near ones. Holidays that I get to spend with them are even more special. This is the first Easter that really felt like Easter in a long time and it was so awesome. Nothing better than cooking a bunch of yummy veggies and big fat old ham to fill everyone’s tummies and to just sit and laugh and share stories. I couldn’t have asked for a better Easter.

NOW, onto the GOOD stuff. The food. I made a honey and orange glazed ham, roastedphoto 1 asparagus with coconut oil and lemon zest, glazed carrots, cheesy potatoes (which I WON’T post on here because they are NOT totally healthy and people will kill me haha ūüėČ if you want the recipe, just ask), and fresh green beans with bacon and balsamic. Don’t ask me HOW everything came out on time, but it did. BOO YAH! (and yes, I just said BOO YAH…..screw all that BOOM! stuff!) All of these recipes are REALLY easy. You can make these separately as side dishes as the season goes on and produce becomes fresher and more abundant!

ORANGE AND HONEY GLAZED HAM

  • one large ham, spiral cut, organic if possible, depends on your pricing because they can get expensive
  • 2 large oranges
  • 1/4 cup honey
  • 1/2 cup orange juice, or squeeze your own
  • zest from one orange
  • 1 teaspoon black pepper
  • 1 teaspoon nutmeg
  • 1/4 cup brown sugar

Turn your oven onto 275 degrees, or follow the packaging instructions for your ham. Most spiral hams are fully cooked already, or partially cooked sophoto 2 you are basically reheating it and cooking it some more. In a small bowl, mix all of the ingredients for your glaze, and slice one of your oranges into thin slices, then zest the other and juice it into the glaze mixture. Place the slices of orange in-between the ham slices every few cuts, then pour some of the glaze onto the meat. Place in the oven in a roasting pan and cook for an hour and a half, or per your instructions. Every half hour, reglaze the ham until it is nice and bright pink, cooked through, and ready to eat!

ROASTED ASPARAGUS WITH COCONUT OIL AND LEMON ZEST

  • 2 bunches of fresh asparagus, green, white or purple (I used green)
  • one lemon
  • kosher salt and pepper to taste
  • 1/4 cup coconut oil melted

photo 4Heat your oven to 350 degrees, (this can be done after the ham is cooked since the hame is still hot and the asparagus will cook fast. Or if making this as a side dish for another meal, and this is good with EVERY meal, then rock on and just go for it! Rinse and trim your asparagus. The easiest way to do this is to bend one piece of asparagus and see where it snaps. Then place them all on a cutting board and cut them all across that line so the ends are removed on all of them. I find no need to snap each one separately, they all tend to snap in about the same spot, easy peasy. Put them on a cookie sheet and drizzle the coconut oil over them. sprinkle with kosher salt and pepper and toss around to coat evenly. Roast in the oven for about ten minutes and then watch them. I like mine where they are bright green, the tips are a little roasted and they are nice and snappy still. After they come out of the oven, juice the lemon on top and then zest the lemon on top. SUBLIME.

GLAZED CARROTS

  • 2 lbs of baby carrots, or regular carrots washed and cut
  • 1/2 cup coconut oil
  • 1/2 stick of grassfed butter
  • 4 tablespoons brown sugar
  • 1 teaspoon black pepper

Heat a pot full of salted water and toss your carrots in. Boil until they are al dente. Drain them. Next take the same pot and add your coconut oil andphoto 1 butter, melt it down, then add the brown sugar and pepper. This will make a nice glaze sauce. Toss your carrots in and cook them a couple minutes longer in the glaze to coat them. Growing up, we always made these with just butter, but I decided to twist it and use coconut oil as the main base, they were delicious and coconut oil is SO good for you. There are so many amazing benefits of coconut oil so adding it into your cooking is a really great idea and adds lots of flavor.

NOTE: There are a lot of articles going on about baby carrots and how they are washed in chlorine before they are packaged. Sometimes, when trying to save money and time, baby carrots are the way to go, but most of the time, I try to use real carrots. Give real carrots a try. You know what I mean….those long orange ones you have to cut and peel yourself….go for it. AND you don’t even need to peel them. Keep that peel on them. It’s good for you! Just scrub them down well!

GREEN BEANS WITH BALSAMIC AND BACON

  • 1 lb fresh french cut green beans
  • 1 lb bacon, you know what I use, that dang good stuff from Whole Foods, but use what you like
  • splash of balsamic
  • black pepper

photo 3Heat up a large skillet. Cut your bacon into cubes and toss in the skillet. Cook the bacon until nice and cooked through and crisp, leaving all of that amazing bacon fat behind. Toss in your green beans and give it all a nice stir. Tongs are amazing for this as you can grab and toss things together. Add the pepper, to your eye ball, about a pinch, but do not ADD salt because you will be adding the vinegar, and the bacon is salty. This will be way too much salt if you add extra salt to this recipe. Cook the beans until BRIGHT green and still crisp. Serve.

Advertisements

sweet potatoes and the sweet life

13 Mar

72311_508145305898207_447231074_n I need to be better about this blog writing! Thank goodness I am back to cooking again. I semi-fell off  the wagon, but dude, grad school is literally killing me this semester. AND NOW РI have people to cook for! New roommate, new friends, lots of new and lovely things that just add sparkle to my life like my old friends do. Its crazy how things change in a matter of months. Life is funny that way, and amazing.

I really should have put this on the food blog…so many people are asking. I also made it the other day and added bacon, SO MUCH BETTER with bacon! You can make this for one person, I do it all the time lately. Just use less kale and like 1-2 slices bacon and less goat cheese…clearly.

ROASTED SWEET POTATO WITH KALE, BACON, GRAPES AND GOAT CHEVRE
Ingredients:
  • one large bunch kale, rib stems removed
  • 6 slices (per potato) of bacon
  • 1 cup goat cheese, crumbled
  • 4 sweet potatoes
  • 1¬†tablespoon¬†balsamic vinegar
  • salt and pepper to taste
  • olive oil to drizzle
  • one bunch red grapes
Preheat oven to 350 degrees. Drizzle sweet potatoes and rub the oil in. Prick them with a fork. Wrap them in tin foil and place n the oven. They should bake for about an hour until soft and bubbly. You also could cut that time and use the microwave for 7 minutes for each sweet potato, but you can judge by how soft they are. You want them nice and soft. While the sweet potatoes are cooking, wash your grapes and drizzle them with olive oil, and salt. Coat them all evenly and spread on a cookie sheet. Roast the grapes until they burst and ooze, they will turn a little brown as well. Take the grapes out and let them cool; it takes about 20 minutes for them to roast.¬†OH, and for the bacon….there is some amazing bacon out there. At Whole Foods, the SUPER thick, smoked, pepper, applewood smoked bacon with no nitrates is seriously to die for. I mean any bacon super thick cut that is applewood smoked basically is. Try it! It’s so meaty, it’s delicious.¬†Next, chop your bacon into cubes. Add to a hot pan and cook¬†thoroughly¬†until all that lovely fat comes out. Add your kale, a little pepper, and your balsamic
554869_510464205666317_792789098_nvinegar. Sautee until the kale is just bright green, cooked and still has some bite. Now, take your sweet potatoes and remove the skin. Mash them in a bowl with a little pepper. Plate them with goat cheese on top, then the kale and bacon and then the grapes. DELICIOUS! The bacon adds a lovely saltiness to the sweet and gives you some good protein! This also would be good with Greek yogurt instead of goat cheese. The tang really adds something! Enjoy!
Cinderle's Blog

Just another WordPress.com weblog

chicagoplayproject

Just another WordPress.com site

oliveyounannyblog

Just another WordPress.com site

In Pitch

Words from a working girl

ProKine Performance

Move like a PRO.

Fit For Real Life

Body. Mind. Movement.

%d bloggers like this: