Apr 15 2009
The last of the holiday remnants
Today, we are getting rid of the last of the ham by making it into a ham and bean soup. I’m also considering making Oatmeal cookies with chocolate chips.
First though, The Ham and Bean Soup.
My ham and bean soup has very little in the way of a set recipe. It really depends on when I’m making it and what I have on hand. Depending on my mood it can be spicy with crushed red pepper or it can be heartier with more veggies.
1 lb beans
leftover ham
chicken boullion (or stock)
Veggies
Spices
We started the beans soaking last night. A pound of them.
Today, I’m getting out the big pot and cooking up some chicken boullion. After I get that going, I am going to put in the beans and then we’re taking the last of the ham and dicing it up into small chunks. After the beans cook for a bit and start getting soft, I’ll add the ham. After that mix cooks down a bit, I’ll add some peas and carrots. I’ll probably throw in some parsley, maybe a dash of thyme and rosemary, probably some garlic too.
I’m already salivating.
Plus, Oatmeal Chocolate Chip Cookies just seem like a good idea today. It’s still kind of gray outside and we can so use the pick-me-up of homemade cookies.
Homemade Oatmeal Chocolate Chip Cookies
1 cup butter or shortening, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 tablespoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
2 cups semisweet chocolate chips
1/2 teaspoon cinnamon
Preheat the oven to 325 degrees F
In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, cinnamon, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Today ought to be a good day.
