Yam Ham Scalloped Potatoes

As a kid, I hated yams. So I haven’t had yams in over 30 years. I figured I’d try them now. I used to hate onions and peppers as a kid, and now I like them; maybe I’d like yams?

NOPE.

YUK BLEACH YUK! I still hate them.

That’s probably not a very smart way to start out a new recipe post, but I do blog about foods I don’t like. I love to experiment with my foods, and this was one of those experiments in which I did not like the results. However, the Hubs and the boys of the house liked this recipe. Funny! I’m glad they liked it, encouraged, even. Not that I’ll ever make it again…

Anyway, I thought I’d post it here in case one of you readers out there is a yam maniac who can’t get enough of the stuff. Yep, this one’s for you! Me, I’d rather sell used booksthan make this again. But to each his own.

OK enough whining– here it is. Don’t blame me if you don’t like it! You have been warned! lol

Yam Ham Scalloped Potatoes
serves 6-8

2 or 3 large yams, peeled and diced into bite-sized pieces
3-4 cups ham (I use turkey ham), cut into bite-sized pieces
1 large can Cream of Mushroom soup
2-3 cups shredded sharp cheddar cheese
Pepper

Lay the yams and ham into a casserole dish.

Combine the Cream of Mushroom soup, cheese, and pepper; stir well. Pour on top of the yams and ham, and with a spoon, stir up just a little. Cover the dish with foil and place in an oven set to 350 for an hour. Uncover the dish and cook for another half hour.

It was “OK” with fresh bread, shredded cabbage, and carrots. I ate it. But I still didn’t like the yams!

Easy-on-the Cream Broccoli Soup

I’m not very fond of cream and milk dishes, but one of my daughters requested Cream of Broccoli Soup. And what good mother would refuse her child broccoli when she asks?? So I made some, but went easy on the cream. This recipe turned out SO good. The entire family ate it up. This recipe really goes all out with the broccoli, too. We love it, so I really let myself go hog wild. Using the blender to puree half of the soup made it very rich.

Easy-On-the-Cream Broccoli Soup
serves 6-8

Two large bunches of broccoli, washed and cut (about 7-8 cups)
1 white onion, diced
6 cups chicken stock (or 3 cups stock, 3 cups water and 2 bouillon cubes)
2 red potatoes, skinned and diced
2 Tablespoons butter
1/4 cup Half-n-Half creamer

In a large stockpot, melt the butter and quickly saute the potatoes and onion. Add the stock. Allow to heat up. Add the broccoli all at once. Allow to cook (stir frequently) for about 15-20 minutes.

Ladle out some of the soup (about half) into a blender, and quickly puree. Return to the stockpot. Add the creamer and stir until heated.

Serve with fresh crusty bread, fresh carrots, and a nice spinach salad. It’s GREAT! You won’t be needing those home security systems after eating this, believe me– you will feel like Superman! I just love green food.

Four Foods For Friday 109

Hm, here we are, discussing chicken soup. It seems that some folks have had colds recently, eh? Hope you’re better!

Name four of the primary ingredients that YOU use to make chicken soup.

I don’t make chicken soup all that much. I am not a soup eater (unless we are really low on food). I hear it’s really good for you– protein, helps when you’re sick, etc etc anti wrinkle cream, etc etc.. many more marvels… I just don’t like the stuff. But I have made it, and it’s *tolerable.* Barely, lol.

Four primary ingredients, huh? Ummm…

1. Chicken. (I know, DUH, lol) I don’t use breasts or special cuts for soup, though– I make it with the stock I’ve made from a carcass.
2. Onions. A must, otherwise the soup is intolerably bland.
3. Seasoning of some sort. Has to be full of pep. Right now I’m using a lot of the Salamida Pinch Seasoning, it’s very good.
4. White northern beans.

I may also add black beans (well rinsed) if I want real variety.

So, sorry! My meme this week was pretty dull and bland– a lot like my chicken soup!! Hey, Val, let’s talk Italian when you’re feeling better, eh?

The Super Speedy Spiedie Wrap

This recipe has probably been invented before. As I was making it, I gloated that perhaps I was concocting something new, but then the realization hit me that spiedies are really, really popular, and people have been making wraps for thousands of years (hello, falafel!)… so maybe I’m having a delusion of grandeur.. but these are SO GOOD!!! I threw these together today for lunches. This is perhaps the easiest and fastest recipe, ever. These would be great for dinner, too, with lots of fruit and finger veggies (like olives, carrots, chickpeas, etc).

One other note: the Salamida Brothers Spiedie marinade is crucial to the recipe. It is STUPENDOUS stuff. The Salamida dudes sent me a free bottle to blog about it (ta daa), but I’ve been using Salamida since I was 15 years old, living in Southern New York where spiedies are a regional dish. The marinade is not expensive, and I only used half a bottle for this recipe (I could have used even less, I discovered). But if you want a wrap that will send people to your feet, kissing them in gratitude, use the Salamida stuff. You won’t regret it! Here in New York, it’s every where at the grocery stores (no grocery store would dare not sell it, there’d be riots!), but if your local area does not have it, you can order online here. And if you place an order, use the discount code SAUCE3 at Spiedie.com, you will get 15% off your order! Coupon code is good until April 1st.

Here goes:

Super Speedy Spiedie Wrap
serves 6

2 to 3 pounds of beef, trimmed of fat
1 large white onion, sliced thickly
sliced red pepper
kale, destemmed and washed
Salamida Brothers Spiedie Marinade

Slice the beef. Thinner is better– I did mine a little too thickly.

Slice the onions(s) (thick slices is better).

Put the meat and onions in an air-tight container. Dump in enough Salamida marinade to cover everything. Stir well. Cover the container and refrigerate, anywhere from 12 to 72 hours.

Take out the meat and onions from the container, and place in a large saucepan. Do not add water or oil to the saucepan! Set the pan on medium-high and allow the meat and onions to sizzle. Discard any remaining marinade.

Allow the meat to cook, about 7-10 minutes. The onions will soften but should not get mushy.

Slice some red peppers and kale and set on a dish. Set some flat bread in a dish. When the meat is done, pile it into a prepared wrap and DEVOUR.

Additional yummies to add to the table for wraps can be: lettuce, spinach, feta cheese, marinated olives, marinated garlic cloves, green peppers, chickpeas, sliced American cheese, and etc. You can do so much with this recipe. It makes a terrific healthy dinner, and it only takes 10 minutes to cook!!! I love it. I think this will be my new favorite recipes. I am “into” kale very much these days. I have always liked it, but I recently realized that it can be purchased at my local grocery store. Yum! It’s SO healthy for you– it’s not exactly a wonder-working adult acne cure, but it has calcium, iron, and protein. I’m going to be growing it fresh on my garden this year, to use as a supplement for my salads.

And by the way, if you don’t want to use beef, you can also use chicken or pork with the Salamida Spiedie marinade. Salamida also makes a nice marinade for chicken, too, which is superb. I am going to be making these all summer long. Yay!

Diatomaceous Earth- Yum!

Well, lol, I wouldn’t say diatomaceous earth is “yummy,” but it isn’t lousy, either. It has no taste.

I wrote about my big purchase of the stuff on my New York Renovator blog. Food grade diatomaceous earth (DON’T get this stuff confused with the pool filter or garden pest killer products, which are toxic!) is safe for human and animal consumption.

Some websites tout it as a pseudo miracle-making product– fat burner! Acne cleanser! Colon cleanser! Get whiter teeth, brighter eye, jump higher and think faster, woooooo!

Me, I’ll be happy if it improves my joints. Which it supposedly does.

Food grade diatomaceous earth is 94% silica, and important component for good health. As we age, we lose calcium. Taking calcium supplements alone won’t help much, because the calcium needs “stuff” to “stick” it to the bones. Enter silica. Also, silica is good for blood health, and for killing any intestinal parasites (which is why I’m giving it to our animals). Diatomaceous earth is a terrific pest killer– it will kill fleas and ticks and other pests. But beware, because it will also kill beneficial bugs like bees and earthworms. So I only use it for consumption, for sprinkling on the animal bedding, and for slug treatment around my hostas.

Oh, and we add it to our orange juice every day, as well. Just a teaspoon or two to the OJ.

You can’t taste it or see it when it’s added. Diatomaceous earth is the consistency of flour.

I put a little powder in my mouth, to taste it. It’s got an immediate, sharp taste, barely noticeable.

Down the hatch.

My daughter has been drinking it much longer than we have (another family we know drinks it). I’m new to this. I’m going to keep it up for a month, and I’ll get back to you with the results, to report if I am leaping over buildings with a single bound…

Well, here’s hoping I get SOMETHING– I’m gutting and rebuilding my kitchen in a few months, and I’m going to need all the strength I can get!

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