Ingredients Archives: Kale

Creamy Pork Hock Soup

By Ami on February 19, 2019 in Main Dishes

This is my 36th winter living in a cold, snowy place. You’d think after 36 winters, I’d be used to it. I’m not. After a childhood in Wyoming, college in Idaho and adult years in Utah and Colorado, I still vow every winter will be my last in a cold place. Last week it was -17 degrees F. That’ not okay. But since my husband has decided he loves Colorado and won’t live anywhere else, I’ll probably spend many more winters here since I do actually like my husband. Don’t get me wrong. I LOVE Colorado. We have a ton of sunshine, beautiful mountains, hiking trails and lakes. But it’s hard to remember that when I’m in the school parking lot turned ice rink trying to drop the kids off in the morning.

That said, one thing that saves me every winter is soup (and many mugs of hot chocolate). We have soup at least once a week in the winter. Last week we were getting to the end of our meat supply from our local rancher. Toward the end we always have a ton of beef steaks, beef liver and a strange cut I put in the back of my freezer for the year; the pork hock. I actually had to watch a few YouTube videos to see what this sucker was. Basically it’s a pig leg. Yep. And as far as I can tell, It’s different from a ham hock in that the ham hock is smoked while the pork hock is raw.

You guys, I now have a new favorite cut of meat. Pork has always been my favorite but the pork hock… AMAZING! It’s tender, juicy and cooks so easily in soup. I was a little confused about how to cook it but decided to just throw it in the slow cooker and see what happened. Yep. I just stuck that big ole’ leg on top of my other ingredients and pressed start. It worked perfectly. This is the best soup I’ve had in a long time. I made double planning to freeze half but I ended up eating the rest over the next few days. I also hid the jar in the back of the fridge so no one else would find it. I do that sometimes.

So… I initially tried to remove the skin from the hock with it raw but quickly realized that would earn me a trip to the ER to get a finger sewn back on. Thankfully it didn’t work because cooking it with the skin and fat on kept the moisture in the meat. Plus, it was really simple to remove both the skin and the fat once it was cooked. No limbs were in danger.

I was so tempted to just start gnawing the meat right off the bone (I had the visual in my head of Prince Phillip’s Father in Disney’s Sleeping Beauty eating the turkey leg. Anyone else? Apparently even as a small child I was easily tempted by juicy meat).

I pureed this soup because I love creamy soups. It’s also a great way to get my kids to eat veggies. My daughter loves veggies raw or roasted but isn’t a huge fan of veggies in soup. Pureeing them solves this problem.

I guess I can handle Colorado winters if it means I get to keep having soup. And hot chocolate…. and long leggings with pockets and over-sized sweatshirts. Apparently there actually are things about winter I love.

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Easy Cinnamon Apple Stir Fry Lunch

By Ami on June 3, 2016 in Main Dishes

As I’ve mentioned several times, I love stir fry. Even though it’s May, today I was in the mood for the flavors of fall. That’s what I love about stir fry. You can eat the flavors you’re craving whenever you want.

As usual, start out by cooking the vegetables in salt and pepper. Rather than take the time to cook and dice sweet potatoes on my own, I used these:

These are one of the most convenient things I’ve found. Eating healthy often requires a lot of chopping, so these pre-cooked make it much easier.

Because I used pre-cooked sausages, I just had to cook them long enough to brown the outside and warm the inside. These chicken apple sausages are great to have on hand. We use them in salads, in eggs for breakfast and, of course, in stir frys.

Who says you can only have cinnamon and sweet potatoes in the fall? Not me!

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Healthy Curry Stir Fry

By Ami on April 22, 2016 in Main Dishes

I have another stir fry recipe today. I love stir fry because it’s a great way to use up excess or about-to-expire vegetables and meat. Plus you can flavor the mixture to fit your mood. This day, I felt like curry. This isn’t surprising since I could eat curry every day.

As is the case with most my stir frys, this comes together quickly in one pan. This serves one very hungry person or two people who are just sort of hungry. I tend to fit in the category of a very hungry person, so this is a great lunch for me.

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Egg and Veggie Breakfast Hash

By Ami on February 19, 2016 in Breakfast

It’s kind of ridiculous how much I love breakfast. It’s really my favorite part of the day. So I’m not going to have a tiny breakfast that leaves me hungry an hour later. I’m going to eat a hearty meal that takes at least 15 minutes to eat.

This is my go-to breakfast. I eat it at least three times a week. I feel guilty calling this a recipe. It’s more of a delicious hodge-podge of things thrown together. I’ve listed approximate measurements for the ingredients, but I don’t measure. I just add the amount I feel like at the moment. I also change up the ingredients based on what I have on hand. I generally add zucchini, but I was out this day. So the point is, add what you have and what you like. This recipe looks very different for me than it does for my husband.

I sautee 2-3 cups veggies in avocado oil. This may sound like a lot, but because veggies have so much water, this shrinks down as it cooks, especially if you add leafy greens.

I also try to pick an array of colors. Vegetables get their colors from the vitamins and minerals they contain so if you eat more colors, you get a bigger variety of health benefits.

I always add one half an onion and one clove of garlic, but then it’s open to whatever sounds good. I often add zucchini, peppers, cherry tomatoes, broccoli, cauliflower, sweet potatoes spinach and kale.

I heat a pan with 2T avocado oil and add all the veggies except the garlic, cherry tomatoes and kale, seasoned with a good amount of salt and pepper. I let this cook until I see charring on the onion and peppers. This takes about five minutes. Then I add the garlic and tomatoes and let this cook for another minute. Then I add the leafy greens and let them wilt down for another minute or two.

Scoop this all into a bowl and then add more avocado oil to the pan and fry two eggs.

Once the eggs are done, put them on top of the veggie mixture. The veggies taste fabulous on their own but when you break the egg yolks over them, it’s heavenly.

If you make this, breakfast is likely to become your favorite part of the day too.