Leftover Ham Casserole

- by Sandra Molyneaux

I don't know why this is so good because it is essentially Macaroni and Cheese, but it is really different.  One of my favorite childhood comfort foods that made it into my adult kitchen. 

Since a traditional baked ham is hard to find in Spain, buy a chunk of smoked ham from the butcher and just cut it up. 

Ingredients

1 C. small macaroni

2 C. left-over baked ham, diced

1 onion, chopped

2 medium sized tomatoes, chopped

 

3 Tb. butter

4 Tb. flour

2 cups milk

salt, pepper

Procedure  

1.  Cook macaroni until al dente, in salted boiling water, drain.

2.  Heat the oven to 400.

3. In a medium oblong casserole dish, combine the cooked macaroni, ham, onion and tomatoes.

4. Meal the butter in a small saucepan and whisk in the flour, whisk over medium low heat for one minute. Add the milk, whisking constantly. Add the cheese and season with salt and pepper. Taste and adjust seasoning. Add the cheese sauce to the pasta dish and mix well.

5. Bake, uncovered for about 20 minutes and serve with a green salad.

 
 

Cheesy White Beans with Albondigas      

- By Amanda Cushman

Serves 6-8

Ingredients

2 Tb. Olive oil, divided

1 medium onion, chopped

2 garlic cloves, minced

1 can plum tomatoes, squeezed into pieces in a medium bowl

2 Tb. Tomato paste

Salt and pepper, to taste

1/2 tsp. Red pepper flakes, optional

 

8 to 10  meatballs, either pre-made or homemade

1 large jar white beans, rinsed and drained, 400 grams

4 cups greens of your choice such as Swiss chard, spinach, kale, tough stems removed, roughly chopped

1/2 cup grated parmesan cheese

1 pound mozzarella, grated or sliced*

 

Procedure

1.    Heat two tablespoons of the oil in a medium saucepan over medium high heat. Add the onions and garlic and sauté for five minutes. Add the tomatoes and tomato paste and season well with salt and pepper. Bring to a simmer, cover and lower the heat. Cook until slightly thickened about 20 to 30 minutes. Add red pepper flakes if using. Set aside in a medium bowl and add the white beans.

2.    Heat a large cast iron skillet over medium high heat and add the remaining oil. Saute the meatballs until browned all over about 20 minutes, turning occasionally. Set aside.

3.    Heat the oven to 375.

4.    Transfer the meatballs to an oblong baking dish or add the tomato sauce mixture right to the skillet with the meatballs. Add the greens and fold in.

5.    Sprinkle the top with the Parmesan and mozzarella and bake until the top is golden brown and cheese is melted, about 20 to 25 minutes. Allow the dish to rest about ten to fifteen minutes before serving.

* Chevre or fresh ricotta can be used in place of the mozzarella. Omit the meatballs for a vegetarian version.

white bean bake  (1).jpg
 

One Pan Mexican Quinoa

- By Damn Delicious - Simple ingredients. Elegant dishes, from Phyllis So

"With a fun Mexican twist, this dish is chockfull of so many amazing flavors,

from the tangy lime juice to the hint of spiciness from the chili powder and

jalapeno. And not only is this healthy and nutritious but it’s also unbelievably

easy to make. Simply throw everything into the skillet and that’s it. Even the

quinoa is cooked right in the pan, really letting the flavors soak in."

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 jalapeno, minced

1 cup quinoa

1 cup vegetable broth

1 (15-ounce) can black beans, drained and rinsed

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn kernels, frozen, canned or roasted

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

1 avocado, halved, seeded, peeled and diced

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

 

Procedure

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro

  3. Serve immediately.

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