Any type of blended vegetable soup-- borscht, cauliflower bisque, turnip chowder, creamy tomato with oregano and basil. On most weeknights I'll use a small cup of these as an appetizer.
We have ham occasionally -- its an easy meal for guests -- and I collect the bones in the freezer and when I have enough I make ham bone broth. Before Primal, I always used it up in bean soup. What else can I use it for? I have several quarts sitting in my freezer, and more ham bones for making stock. Help! Maybe I should just throw a ham bone or two in with my chicken bones, the next time I make chicken stock.
I bet it would be good with some spicy sausage, sautéed fennel and onion, an assortment of root vegetables and greens with a splash of cream if you eat dairy.
If you have potatoes still, it would probably work great in a creamy potato soup.
DD born August 2012
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Cant see anything wrong with beans at all, provided they are soaked almost to fermentation. They are delicious!
Thanks for the ideas! Yes, I do soak beans when I use them -- I soak them for 24 hours (and with garbanzos and black beans I add a little lemon juice), and then I cook them in a slow cooker on low for 12 to 24 hours. Then I freeze them in 1-1/2 cup portions, so I bag of frozen beans equals one 15 oz. can of beans, drained. We don't eat them very often any more, but I figure once in a while can't hurt. However, we tend to eat the beans during times when we are avoiding meat for religious reasons, so I'm not cooking the beans with the ham broth any more. On days now when we can eat meat, we eat meat!
Last edited by Antiochia; 09-10-2013 at 08:12 AM.
Make a jelly?
Ham stock set with gelatine.
If you can set it in long blocks, it will cut into cubes nicely which can be pushed in here and there into whatever dish you have. Bonus bone broth boosted with gelatine.
It's quite cheffy, too, if you fancy making an attractive looking dish, say, a presentation of pig ...
... a plate of pulled pork, bacon, perhaps chorizo, piece of bone with marrow, cracking skin, maybe an ear, quenelles of chilled lard and cubes of stock jelly. Maybe a few mushrooms on. Proper Primal Cuisine, that. In fact, I might be onto something there for a bit of fun at the weekend.