navy bean soup

this is the perfect soup to make after christmas, when you've had your fill of ham, but there is still a bunch of slices left over. my mom used to make this when i was a child, and i have very fond memories of eating this on cold winter days after playing in the snow.

you can make this with a ham hock and ham from the store, but it really is the best use of the leftover bones from a spiral cut. everything else that goes into this is pretty simple...but the process does take a day or two. it's well worth the wait though, this soup is stick-to-your-ribs filling, and very delicious.

be sure to read through the entire recipe before getting started. there are a few things that need to be done in advance.

ham stock ingredients:
the ham bone from a spiral cut ham (or one ham hock from your butcher)
1 onion, quartered
3 carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
salt and pepper

ham stock directions:
place the first four ingredients into a large pot and cover with cold water. bring to a boil, and then reduce to a simmer and cook for several hours (at least 5, but it's easy to just leave this simmering on the stove all day.) as the water evaporates, add more to keep it full. stir occasionally and skim off any foam that may appear. once it's simmered for at least 5 hours, taste and season with salt and pepper to taste. strain all ingredients to remove anything solid, let the stock cool to room temperature and then place in the refrigerator for at least 6 hours.

soup ingredients:
1 bag of navy beans
1 large onion, chopped
3 carrots, roughly chopped
1 clove of garlic, finely chopped
ham stock (recipe above)
leftover ham (or store bought ham), diced

soup directions:
soak your navy beans at room temperature for 6-8 hours, or overnight in the refrigerator. this can be done concurrently with the stock.

place the soaked beans into a pot and cover with water. bring to a boil, and then reduce to a simmer. cook for about 45 minutes and then drain.

place the cooked beans, onion, carrots, garlic, ham, and ham stock to a large stock pot and bring to a boil, then reduce to a simmer. cook for about 45 minutes, or until the vegetables are soft and the flavors have come together. serve and enjoy!

notes:
this soup gets better as it sits in the refrigerator (like most soups), and is wonderful served with bread and butter. you could also make this in a crock pot by just skipping the bean boiling step and just putting everything into the crock pot for a few hours. however, this would result in a thicker and starchier soup since all of the starches from the beans would add to the stock.

kitsch quiche

yet another recipe with no photo...this is becoming a bad habit, i'm so sorry. thing is, by the time i got home from work, and made this quiche, it was already pretty late...and we just wanted to eat and go to bed.

the quiche itself is really good and pretty simple to make. i've done my best to tone down the heaviness of standard quiche recipes, though this does employ some delectable ingredients. there is a good ratio of vegetables to meat in this, so technically it could be made into a vegetarian dish.

ingredients:
1 frozen pie crust
4 eggs
2 cups of 1/2 and 1/2
pinch of cayenne
salt (about 1 teaspoon)
leaves from about 5 sprigs of thyme
4 slices of bacon, chopped
1/3 pound of deli black forest ham, chopped
1/2 a bunch of asparagus, cleaned and cut into 1 inch chunks
1/2 a red bell pepper, chopped
1/2 a large sweet onion, finely chopped
1 cup grated gruyere cheese
2 tablespoons butter, divided
olive oil

directions:
preheat oven to 375 degrees.
in a bowl combine the eggs, 1/2 and 1/2, cayenne, salt, and thyme. set aside.
heat a large pan over medium high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. once it comes to heat add the chopped bacon and begin to render. once the bacon is starting to brown add the onions. stir often and once they begin to go glassy add the red peppers and the asparagus. the vegetables just need to get slightly soft, once this happens turn off the heat. mix in the chopped ham.
layer the meat and vegetable mixture into the bottom of the pie crust, then top with the grated cheese, then top with the egg mixture. pour in the egg mixture until the crust can't hold any more, and then place onto a cookie sheet and bake in the preheated oven for 45 minutes (or until a toothpick comes out of the center clean.) let cool for about 10 minutes before serving. enjoy!

notes:
i really like quiche, it's sophisticated and looks like a lot of work, but really isn't. the hardest part for me is waiting for it to cool. i'm lucky to have married a man who doesn't mind eating such a "dainty" dinner...in fact, he begs for a good quiche from time to time. the gruyere really lends a richness to this dish, as it's a very complex cheese. but other readily available options that would work are fontina, parmesan...maybe even gouda?
also, the vegetables are kind of interchangable, these are the ones we like a lot in our house. and if you want this to be vegetarian, just leave out the bacon and ham, it will be just as delicious.