Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Sunday, December 19, 2010

Beans & Greens Soup with Ham: A Little Bowl of Comfort for Souper (Soup, Salad & Sammie) Sundays

For those of you who think it is always sunny in paradise (OK, it mostly is), it is pouring down rain today and cool enough for sweats, socks and a long-sleeved tee-shirt. Obviously much milder than the weather in many other places, but still perfect for a bowl of hot, comforting, hearty soup, like this Beans & Greens Soup with Ham.

I had a free half ham from a grocery store coupon program, that I promptly chopped up into pieces to freeze for soup, and saved the big meaty bone to add to stock. I wanted a very bean filled soup so I used lots of dried cannellini beans. I added garlic, rosemary, thyme, bay and homemade chicken stock for extra flavor. For the veggies, the usual suspects of onion, carrot and celery, plus some chopped kale for extra nutrients. It smelled incredible cooking and tasted great, even better the next day, especially with a little grated Parmesan on top.

Beans & Greens Soup with Ham
by Deb, Kahakai Kitchen
(Serves 8 or 10)

2 cup dried cannellini beans, soaked overnight, drained and rinsed
3 Tbs. olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 garlic cloves, minced
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
1 bay leaf
1 ham bone with meat, or 2 ham shanks
8 cups chicken stock (or water)
1 - 1 1/2 cups chopped ham
1 bunch kale, stems discarded and leaves chopped or torn roughly
salt and pepper to taste
freshly grated Parmesan to serve

Soak the beans overnight or put the beans in a large pan and cover with cold water and bring to a boil and cook rapidly for 2 minutes; remove from heat, cover and let sit for 2 hours.

Heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot or Dutch oven. Add the onion, carrots and celery and cook over low heat, stirring occasionally for about 10 minutes. Add the garlic, rosemary, thyme, and bay leaf, and continue cooking for another 5 minutes until vegetables soften.

Add the drained beans and ham bone to the vegetables, cover with the stock and leave to simmer for about 1 1/2 hours, or until beans start to become tender. Remove the ham bone, let cool and cut off any usable meat, discarding the fat. Meanwhile, add the chopped chopped ham and kale, pushing the kale down beneath the surface of the soup. Simmer everything together for another 30-40 minutes until the beans and kale are both tender. Salt and pepper to taste, and serve with freshly-grated Parmesan cheese on top.

Notes/Results: Full of flavor and perfect comfort food. Rosemary and thyme are perfect with the beans, kale and ham. You could of course use a couple of cans of beans instead of dry to save time, but there is something about having this bubbling away low and slow for a couple of hours that is cozy on a cool, gray day. I would make this again.

Let's take a look into the Souper Sunday kitchen and see who is here.

girlichef is here with a soul-filling Pork Noodle Soup with Bean Sprouts and Spinach adapted from a Nigella Lawson recipe and inspired by a movie. She says, "Ramen Girl is one of our two featured flicks this month over at Food 'n Flix (the other being Waitress) this month. I love The Ramen's a fun, foodie chick-flick that I won't ruin by giving any more away. I was totally inspired to make a bowl of noodle soup...with broth, noodles, veggies, and meat that would transport me to another level. Check it out..."

Megha from Live to eat!!! has a warming, spicy soup to share, this Rajma (Kidney Beans) Water Rasam. Megha says, "It's winter and all you want is a nice hot bowl of soup or rasam.Why not make some hot and spicy rasam with the left over rajma water. It has a nice thick consistency; good enough to use it for soups and rasam. Why not make some hot rasam for this winter!The Indian spices and the tangy tamarind taste can really help your senses open out...."

I am happy to welcome a new face to Souper Sundays this week, Ashleigh from Pregnant Again, is here joining us from snowy Ontario, Canada and here with a filling Potato and Pea Soup. Ashleigh says, "Its minus 19 where I live today and the snow is deep. This soup is cheap, healthy and hot." It looks delicious Ashleigh, thanks for joining in!

Tigerfish from Teczcape-An Escape to Food has a very unique dessert soup to share, Boiled Glutinous Rice Dumplings in Fermented Glutinous Rice Wine - 酒酿圆子. She says, "As this dessert is typically serve warm and due to the presence of "wine" from sweet ferment rice; it is indeed a timely dessert soup for winter. The first time I tried this dessert was many years ago in Singapore."

Pam from Sidewalk Shoes makes the most of her weekly rotisserie chicken by using it in lots of dishes and making soup out of the bones, like her Aunt Sissy's Chicken Soup. Pam says, "When my children were smaller, we would go visit my Aunt Sissy and she would make us a chicken soup with cabbage in it. We loved it. It has become one of my favorite chicken soups to make. If you haven’t tried cabbage in your chicken soup, give it a try!"

Zibi from Fresh Slowcooking has a restorative Hearty Chicken Soup with Leeks and Mushrooms. She says, "Fighting another cold, I didn't have the energy to dice and brown chicken breasts, so I slow cooked the whole chicken with the vegetables. I shredded the chicken into bite-sized pieces after everything cooked and added it back to the soup. After enjoying a couple of bowlfuls, I felt revitalized. This chicken soup containing chunks of chicken, healthy vegetables and a rich chicken broth did the trick :)"

It's nice to have Grazinana from Erbe in Cucina back with us this week with mini-sammies, these Sage and Mint Bruschetta. She says, "I use often the sage and mint combo during autumn, because they look green and healthy even in these months.This bruschetta was inspired by the tapenade and improvised with ingredients I had in my fridge. It has a rich aroma and a refreshing taste, and it's an excellent appetizer for a hot autumn lunch."

There you have it--warming soups and little sandwich treats. Thanks to everyone who joined in this week and welcome to Ashleigh. If you have a soup, salad or sandwich that you want to share, just click on the Super Sundays logo on my sidebar for all of the details.

Have a great week before Christmas!

Thursday, April 29, 2010

Kalua Pork & Cabbage Pasta with Lomi Tomato-Pineapple Salsa

I was having a craving for some Kalua Pork--a local dish where traditionally a pig is slow roasted in an underground pit until it is fall-apart tender and smoky from the fire. Of course unless it is a luau or a large, traditional family event, most people nowadays cook their kalua pig in the oven or a slow cooker, sometimes wrapped in banana or ti leaves and often with a little liquid smoke to recreate that smoky flavor. The shredded pork is usually served with cabbage here. I like to cook my pork butt and then use it for sandwiches, in quesadillas or tacos and lately I have been thinking it would be fun to create a pasta dish featuring the pork and cabbage.

I wanted the dish to have some brightness and acidity to work with the smoky flavor of the pork. At Whole Foods the other day, one of the produce guys was sampling chunks of local tomatoes and pineapple with a sprinkle of Hawaiian Red Alaea Sea Salt, on toothpicks. I liked the combination and thought it would be fun to do a variation of it as a salsa to top the pasta. Lomi is a Hawaiian word meaning massage or crush and here it refers to the small diced pieces of tomato and pineapple in the salsa. (Plus it just sounds fun!) ;-)

My Kalua Pork & Cabbage Pasta with Lomi Tomato-Pineapple Salsa is a different and delicious take on some traditional dishes.

Kalua Pork & Cabbage Pasta with Lomi Tomato-Pineapple Salsa
by Deb, Kahakai Kitchen
(Serves 6)

1 (12 ounce) package pasta (I used a whole whet penne)
1 Tbsp olive oil + 1 Tbsp sesame seed oil, mixed
1 medium onion, chopped
1 medium head cabbage, cored and shredded / chopped (about 4 cups)
4 cloves garlic, minced
1 tsp red chili pepper flakes
2 cups Kalua Pork (
see recipe below)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 tbsp roasted sesame seeds
Lomi Tomato-Pineapple (recipe below)

Cook pasta according to directions on the package, drain and set aside in a large bowl. Heat the oils in a large skillet over medium heat. Add onion and cook for about 5 minutes until onion begins to soften, then add cabbage, garlic, and red pepper flakes. Cook about 15 minutes or until cabbage is tender, stirring occasionally. Add kalua pork to mixture, taste and add salt and pepper, then heat through. Add the kalua pork and cabbage mixture to the bowl of pasta and toss until mixed. Serve warm, topped with sesame seeds and lomi tomato-pineapple.

Easy Slow Cooker Kalua Pork:

4-5 pounds Pork Butt Roast
2 cups warm water
2 Tbsp liquid smoke flavoring
about 1 Tbsp Hawaiian Red Alaea Sea Salt (or substitute regular sea salt)

Trim any excess fat from pork butt. Using a fork, pierce the pork butt all over and place in the slow cooker. Mix the liquid smoke into the warm water and pour over the pork. Sprinkle pork with with salt. Cook on low for 12-16 hours depending on size of roast (Two 2.5 lb roasts took about 12 hours, one 4.5 pound roast took about 16). Turn roast once during cooking time. Remove pork from slow cooker, reserving the cooking liquid. Shred pork, adding some of the drippings/cooking liquid if needed to add moisture to the meat. Allow the surplus dripping / cooking liquid to cool; skim fat from the top and use if needed for sauce or gravy.

Lomi Tomato-Pineapple Salsa:

1 fresh tomato, seeded and diced
1 cup pineapple, diced
1 red chili pepper, seeded and diced
3 green onions thinly sliced
2 Tbsp cilantro, chopped
pinch of Hawaiian Alaea Sea Salt (or substitute regular sea salt)

Mix diced tomato, pineapple, chili pepper, green onion and cilantro together in a small bowl. Sprinkle mixture with a pinch of Hawaiian sea salt. Serve on top of pasta.

Notes/Results: I love it when a recipe "experiment" that has been living as an idea in my head translates well to the plate. This is a simple and very tasty dish. Once you have your shredded kalua pork cooked, it goes together really quickly--everything can be chopped while the pasta water boils and the pork & cabbage mixture cooked as the pasta cooks. The sesame oil gives a nutty taste and the red chili pepper flakes and fresh red chili in the salsa provide a little kick. There is a little smokiness from the meat and finally the sweetness and bright acidity of the pineapple and tomato and it all actually works together in this dish. I used some whole wheat penne for this recipe, but I would like to try it with some saimin noodles (a local noodle that is similar to, but larger and softer than ramen noodles), or a similar style of noodle. I will make this again.

For other things to do with kalua pork, check out these Kalua Pork Quesadillas and these Swedish Kalua Pork Cabbage Rolls (sounds funny but it was for an event you can read about on the post!)

I am sending this dish to two fun events--Ruth's Presto Pasta Nights being hosted this week by Katie of Thyme for Cooking. Katie will be posting a bevy of yummy pasta creations at her site on Friday.

I am also sending it to Natasha's monthly 5 Star Makeover: Pasta over at 5 Star Foodie Culinary Adventures, where the task was to "Create a PASTA dish with a twist. You can make any kind of pasta (homemade or purchased) and incorporate many different kinds of ingredients in various combinations to create interesting flavors, sweet or savory, inspired by any number of cuisines of the world." I think this fits that criteria! ;-) Natasha will be rounding up all the pasta creations after May 2.

I hope you are having a wonderful week!