Lentil Soup with Ham

Here is a recipe for leftover ham. I admit it, for Christmas I made a ham. Unfortunately, there were just the two of us to eat it - resulting in lots of leftover ham. I froze a fair amount for later in the year as I'll not make another ham until next Christmas, if then. It was fortunate I planned to make this since, Alex, our Russian exchange student returned to spend New Years with us.  He is definitely a meat eater, so this worked for his taste. The soup is adaptable and takes to leftover vegetables. Experiment with different herbs too.  Adapted from a Food Network Kitchen recipe.

Navel Orange Marmalade

Here is another recipe to use up some of that citrus hanging out in your yard. We have a navel orange tree in our yard, usually I make a fresh freezer jam with them, but this year I thought I'd try to make marmalade. Mostly because hubby likes marmalade better. He really appreciates bitter drinks and foods. I have to point out, however, that navel oranges are sweet and not that bitter, so don't expect a jam that tastes like that from the store. It simply won't be as bitter. With all those caveats, this is a good jam and really pretty. I also give variations below for spiced orange marmalade and an even less bitter version. Adapted from a recipe by David Lebovitz.

Preserved Lemons Two Ways

It's citrus season again. There are lots of lemons and oranges in our yard and the yards of friends and neighbors. I've collected a fair number of lemon recipes over the years. Some I've already posted. This post is about salty delicious luscious preserved lemons. I add them to soups, salads, pasta, curries and so on. Here are two versions for making them. One is the more traditional 30 day version and the other is a quick 3 day version. Both are great. And both last a long time in the refrigerator, as long as you keep dirty spoons and your fingers out of them.

Spiced Lentil Soup

I’m enjoying lentils this winter. They are delicious and filling. I love this recipe, it uses a combination of spices that make the lentils taste exotic. Feel free to increase or decrease the vegetables and spices. Adding toppings can make or break a soup. Try adding preserved lemon, parsley or sour cream instead of yogurt. This recipe can be vegan. The recipe is adapted from Emile Guelpa.

Cranberry Sauce

Wish I had gotten this up before Thanksgiving, but if you are like me, I make it for the December holidays too. This one is flavored with orange and is delicious. It is beautiful, deep red and vibrant with flavor. Trust me on not using orange juice, it really doesn't add any flavor - use orange zest. Trust me too on the salt, it makes a difference. Of course, if you have to watch your salt intake, don't use it. Enjoy!