Ham and Bean Soup

Ham and Bean Soup
1/2 pound dried pinto beans
1/2 pound dried small red beans
8 cups of cold water
1 ham bone, with some meat still attached (I used the one from a spiral ham)
2 cloves of garlic, coarsely chopped
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
2 cups baby carrots

Sort any debris out of dried beans, then soak them overnight in a large bowl with about 15 cups of cold water. Rise beans in the morning with cold water.

Put beans, water, ham bone, garlic, onion, and pepper into the crockpot.
Cook on low for 8-10 hours.
Add carrots in for the last 2 hours of cooking time.
No extra salt is needed due to the saltiness of the ham.
When the soup is done cooking, remove bones, and fat pieces from soup.
Break up any large chunks of ham into smaller pieces.
You can refrigerate soup overnight, and then scrap the fat off of the top of the soup to make it less fattening, since ham isn't the leanest of meats!

Ham and Bean Soup

1/2 pound dried pinto beans
1/2 pound dried small red beans
8 cups of cold water
1 ham bone, with some meat still attached (I used the one from a spiral ham)
2 cloves of garlic, coarsely chopped
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
2 cups baby carrots

Sort any debris out of dried beans, then soak them overnight in a large bowl with about 15 cups of cold water. Rise beans in the morning with cold water.

Put beans, water, ham bone, garlic, onion, and pepper into the crockpot.
Cook on low for 8-10 hours.
Add carrots in for the last 2 hours of cooking time.
No extra salt is needed due to the saltiness of the ham.
When the soup is done cooking, remove bones, and fat pieces from soup.
Break up any large chunks of ham into smaller pieces.
You can refrigerate soup overnight, and then scrap the fat off of the top of the soup to make it less fattening, since ham isn't the leanest of meats!

Chicken and Carrots (for babies)

4 frozen chicken breasts
3 cups carrots
1 cup water (add more later if needed)

Cook on low for 8 hours

Cut chicken and carrots up into bite-size chunks, small enough for babies with only 3 teeth!

Crock-pot Chili

I have never made chili with garbanzo beans in it before, but I wanted to clean out the pantry! It turned out really yummy...not too spicy, and just comforting and good on a cold(ish) January night! I topped it off with cheddar cheese, a cornbread muffin and honey to soak up all the juices!

1 pound ground beef
1 15 oz can diced tomatoes
1 15 oz can pinto beans, with liquid
1 15 oz can garbanzo beans, with liquid
1 15 oz can red beans, with liquid
1/2 medium onion, chopped
3 garlic cloves, chopped
1 teaspoon oregano
1 teaspoon basil
1 Tablespoon cumin
2 Tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
cheddar cheese, for garnish

You can either brown the ground beef before you put it in the crock-pot, or add the ground beef first and break it up as it cooks in the crock-pot before you add the other ingredients ( I did this because I didn't want to wash any more dishes!)

Add all of the ingredients, except the cheese. Cook on high for 6 hours, or on low for 8 hours.
Top with a sprinkle of cheese, a cornbread muffin and a drizzle of honey!

Shredded Mexican Chicken (for Tacos)

This is a crockpot meal.

3 frozen chicken breasts
1/2 cup mild green salsa
3 garlic cloves, chopped
2 green onions, thinly sliced
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon coriander
1/4 teaspoon chipotle chile powder
1 15 oz can pinto beans, with liquid
salt and pepper, to taste
Lettuce
Tomato
Cheddar Cheese
Avacado
Salsa

Put all ingredients in crock pot, and cook on high for 6 hours, or on low for 8 hours.
Use a fork to shred the chicken. Serve in torillas with whatever taco fixings you like.

Spicy Spaghetti in a Hurry

In the perfect world, when I have more time, I make this sauce with fresh garlic, onions, and herbs...in the real world tonight I made it like this, and it was GOOD! Makes enough for at least 4 adults. You can substitute the spicy sausage for mild, and omit the pepper flakes if you don't appreciate the heat!

1 pound spaghetti
1 pound spicy Italian Sausage
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes, with juice
1 Tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried fennel
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried red pepper flakes
1/4 cup shredded Parmesean cheese
Salt and Pepper, to taste

Boil water for spaghetti. Cook until al dente.
Heat large saucepan over high heat.
Remove sausage from casings, and brown.
When browned, drain fat if desired.
Add all ingredients to browned sausage.
Turn heat to low and simmer for 15 to 20 minutes.
Serve meatsauce over Spaghetti, alongside green salad, and bread!

Grilled Chipotle Salmon Tacos

This recipe is adapted from the Better Homes and Gardens New Cookbook

I HATE fish, but LOVE this recipe, so if you hate fish, try this! You'll like it! Nick can't get enough of it, and even the babies ate some of the salmon without too much spice on it! Noah, not so much, but we'll work on him! :)

1 pound frozen Kirkland Salmon Filets, defrosted
1 cup red potatoes, cubed
1 1/2 teaspoons ground chipotle chile pepper (Spice Island brand)
3/4 teaspoon sugar
1/2 teaspoon salt
1 cup mild green salsa ( I used La Victoria)
3 Tbs lime juice
1/2 cup thinly sliced green onions
1/2 cup fresh cilantro
Corn tortillas (fried or steamed)
Sour cream
Shredded Cheddar
Cubed Avacado
Lime wedges

Rinse and Pat fish dry. Set Aside.
Cook potatoes in boiling salted water until tender.
In small bowl combine Chipotle, sugar and 1/4 teaspoon salt. Rub onto both sides of fish.
Grill fish on greased rack for 5 minutes per 1/2 inch, or until fish flakes easily with a fork.
In medium bowl combine salsa, lime juice and 1/4 teaspoon salt. Add potatoes, fish, onions, and cilantro. Gently toss to coat.
Put mixture into tortillas, top with sour cream, cheese, and avacado.
Bring lime wedges to table to squeeze on right before eating!
ENJOY! :)