HAM WITH VEGETABLES
"There isn't a quicker complete meal than this one-it takes just minutes in the pressure cooker," confides Ernestine Beoughter of Lawrenceville, Illinois. "The ham and vegetables turn out tender and delicious. This has been a favorite for years, especially with tiny new potatoes and fresh-from-the-garden green beans."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1021mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 14g protein.
HAM, VEGETABLE AND CHEESE FRITTATA
Enjoy this hearty frittata made using ham, vegetables and cheese that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
- Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
- Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.
Nutrition Facts : Calories 200, Carbohydrate 5 g, Cholesterol 245 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g
SAVORY CROSTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
CROSTATA WITH MUSHROOMS AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
- Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.
HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
ROASTED VEGETABLE-GOAT CHEESE CROSTATA
Steps:
- Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
- In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
- Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
- Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g
ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
HAM AND VEGETABLE CROSTATA
This is a make from scratch recipe if you wanted to save time you could buy ready rolled short crust pastry.. This pie can be served either hot or cold so makes for a great light dinner with salad or as a lunch box item or picnic food. Prep time does not include fridge time for dough.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
- Add yolk and enough water to form a soft dough.
- Gently knead until smooth, wrap and refrigerate for 30 Min's.
- Make filling.
- Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
- Roll out dough on a floured board to fit a 30cm pizza tray.
- Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
- Fold pastry boarder towards filling, pleating the excess pastry as you go.
- Crack the eggs evenly over the ham and top with tomatoes and cheese.
- Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
- Allow to cool 5 min's before slicing.
Nutrition Facts : Calories 652.3, Fat 43.3, SaturatedFat 23.5, Cholesterol 423.9, Sodium 683.6, Carbohydrate 43.8, Fiber 2.5, Sugar 4.4, Protein 22.2
LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY
This gorgeous, savory crostata is the perfect way to use up your Swiss chard from the garden or farmers' market. Delicious as it is beautiful, wow your friends by serving this at your next brunch or potluck.
Provided by Rachel Gaewski
Categories Breakfast
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
- To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
- Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
- Stir the onions into the pan with the sautéed chard.
- Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
- Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
- Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
- Bake the crostata for 45-50 minutes, until the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 30 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram
HAM AND VEGETABLE PASTA
This recipe started with the question of what to do with leftover ham. It's an adapted recipe from Taste of Home. Although very rich, we loved the mix of fresh vegetables with the ham in a cream-based sauce. I'm going to try the recipe again, lightening the sauce by using half and half with chicken broth to replace the cream.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Prepare all vegetables and ham for cooking.
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini, and ham in butter until the vegetables are tender.
- Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil.
- Reduce heat; simmer for 3 minutes, stirring frequently.
- Rinse and drain pasta; add to vegetable mixture and toss to coat.
- Sprinkle with additional Parmesan cheese, if desired.
CROSTATA WITH WARM SALAD OF GARDEN GREENS AND WEEDS
Steps:
- In a large skillet, heat the olive oil over medium-low heat and soften garlic. Add greens in batches to pan and cook until they just start to wilt. Season with salt.
- For the dough, place flour, sugar and salt in a mixer with a paddle attachment. On low speed, add the butter. Mix until the square edges of the butter begin to become round, 30 seconds. Remove the bowl from the mixer and, with your fingers, smear the butter pieces between your fingertips.
- Return the bowl to the mixer and, on low speed, drizzle in the ice water. Stop the mixer as soon as the water is incorporated. Remove the bowl again and finish incorporating the dough with your hands. Gather the dough into a ball and cover in plastic wrap. Flatten into a disc and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees. Lightly flour a sheet of parchment paper, and place the dough on it. Flour the dough lightly and cover with another piece of parchment. Roll the dough out to form a 14-inch circle. Remove the top piece of parchment. Invert the dough onto an oiled baking sheet and remove the other piece of parchment.
- Cover the dough with aluminum foil and prick with a fork. Shape the foil into a 12 1/2-inch circle so that there is a 1 1/2-inch border of dough. Spread the pie weights on the foil. Fold the dough border over the foil border, making an edge for a round tart, pinching the dough in every 2 inches or so. Whisk together the egg and milk and brush this on the dough's edge. Blind-bake the crostata dough for 30 minutes.
- Remove the foil with weights and spread the wilted-greens mixture on top of the crostata. Sprinkle with the feta and Aleppo pepper. Cover the entire crostata with foil and bake for 15 minutes. Remove the foil and bake for 5 more minutes, or until the pastry edges are nicely browned.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 899 milligrams, Sugar 13 grams, TransFat 1 gram
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