After thinking that I was supposed to be cooking chicken-and-dumplings (forgetting to lay out the chicken), I remembered that I had the leftover ham bone and meat from Easter dinner. Carmen volunteered to go to the store (Wal-Mart), and returned with the needed green bell pepper, and purple onion.

So, I made white beans and ham. Saute the bell pepper, onion and garlic, add the northern white beans, chicken stock, and two bay leaves. Yummy.


There is barely enough for tomorrow.

Recipe:

White Beans & Ham
1 package of Northern White Beans (16 oz.) rinsed
1 large chicken stock
Leftover ham (bone preferred)
1/2 purple onion, chopped
1 whole green bell pepper
4 cloves of garlic, minced
2 bay leaves
salt & pepper to taste

Saute onion, pepper, and garlic until translucent. Add beans, stock, ham, and bay leaves. Bring to boil, and simmer for at least 2 hours. Stir occasionally. Add water to keep consistency of a broth.
Enjoy.

Asparagus…
Easter Sunday menu of baked ham (spiral cut with a honey glaze), roasted potatoes, and roasted asparagus.
This blogging thing is new to me (and to my family) , and I forgot, once again, to take photos.
But…Yum.

I love asparagus.

2 bunches asparagus (washed, and snapped)
1 to 2 tablespoons olive oil
cracked salt & pepper to taste
Oven at 400 degrees.
Roast for 12-15 minutes.
Yum.

Roasted Potatoes

2-3 pounds of red potatoes (washed, and quartered)
1-2 olive oil
fresh rosemary (I use 3 twigs) remove leaves, and finely chop
Salt and pepper to taste
Oven at 400 degrees – roast until brown and crispy (I do shake about 1/2 thru cooking)
about 30-35 minutes depending on how large your potatoes are.

Enjoy!