Ingredients
1 lb Great Northern beans
2 quarts of water
2 1/2 lbs of ham hocks or shanks
2 tsp. dried rosemary
1 cup yellow onions, diced
1 cup celery, chopped
2 carrots, chopped
3 cloves garlic, diced
Fresh parsley for garnish
Directions
Soak beans for 2 hours or overnight before cooking. Rinse and drain.
In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.
Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart.
Remove and discard bones. Garnish with chopped fresh parsley and serve. Serves 8.
Ingredients
2 tablespoons olive oil
1 small butternut squash, peeled, deseeded and cubed
2 carrots, peeled and sliced into thick rounds
1 large parsnip, peeled and cubed
2 leeks, thinly sliced
1 onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups vegetable stock
Salt and ground black pepper
Crème fraiche or sour cream to serve
Directions
Preheat the oven to 375F. Pour the olive oil into a large bowl and add the vegetables, thyme, rosemary and bay leaves. Sprinkle with salt and pepper. Toss well until coated in oil. Place the vegetables on a non stick tray in a single layer. Roast the vegetables in preheated oven for approximately 45 minutes or until tender. Turn them occasionally to ensure they brown evenly. Continue reading
The average family celebrating Hanukah eats an amazing amount of fried foods during the eight day celebration. Thankfully, not all foods served during the holiday MUST be fried. In fact, why not try this mushroom and barley soup for a change of pace this Hanukah season?
To make the mushroom and barley soup, which is a hearty soup that you can serve throughout the year, you will need the following ingredients:
1 can of chopped tomatoes, with the juice (1 pound can)
2 quarts of water
1 thinly sliced onion
2 diced stalks of celery with the leaves
2 tablespoons of fresh flat leaf parsley that has been chopped
1/2 chopped green pepper, seeds removed
1/2 cup of whole barley
1/2 cup of small dried lima beans
1 sliced carrot
1 pound of sliced mushrooms
2 teaspoons of salt
2 tablespoons of fresh snipped dill Continue reading
