Easter Weekend

This past Sunday was Easter, so my sister was visiting from college. I had posts planned for the weekend but didn't get around to them because of the holiday. My sister went back to school today, so the rest of the week will be running smoothly. I did get a dessert post up on Saturday - Delicious Desserts - Chocolate Overdose Cake. I didn't post as much as I wanted, but I did cook a ton. So as a treat I'm going to edit my food photographs tonight and make a lovely post about what I made for Easter. We had brunch and dinner, both were great.

Here's to holidays and full bellies.
- Cait

Spotting Lunch - Cannellini Bean and Ham Stew

After a filling "breakfast" I thought I'd like to find a lunch idea that would be filling, but not overly so. I thought of soup of some sort would be a great idea and after looking on TasteSpotting for a bit I came across a bean and ham stew. With Easter coming up it would be a perfect way to use up leftover Easter ham! Depending on the serving size, it would easily be a wonderful lunch OR dinner. The stew was posted on TasteSpotting by recessionipes.

Photo from recessionipes

Quick Cannellini Bean & Ham Stew

via recessionipes.com

Adapted from Gourmet, January 2007
Makes 6 servings
Total Price: NY $17.50
Price Per Serving: NY $2.91

Ingredients

• 4 large garlic cloves, chopped (NY $0.48 for 1 bulb)
  
• 1 large onion, chopped (NY $0.86)
  
• 2.5 tablespoons extra-virgin olive oil (staple)
• 1 14.5oz. can stewed tomatoes, coarsely cut* (NY $1.59)
  
• 2 cups low-sodium chicken broth (NY $1.29)
  
• 2 19 oz. cans cannellini beans, rinsed and drained (NY $2.98)
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (NY $5.51)
• 1/4 teaspoon black pepper (staple)
• 10 oz spinach (roughly torn) (NY $2.50)
• 1 demi baguette, sliced (NY $2.29)
  
• Grated Parmesan cheese (staple)

Directions

In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).

Add the can of cut stewed tomatoes and juice to pot and stir.

When the juice starts to simmer, add the beans, ham and black pepper.

Add the chicken broth, stir and bring to a boil.

When the broth starts to boil, reduce the heat until it settles at a simmer.

When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat.

Serve immediately, garnished with toasts.

While stew is simmering, preheat broiler or set your toaster over to broil.

To Prepare Toasts:
Put bread on a baking sheet or toaster over tray covered with foil, and lightly brush each side with 1/2 tablespoon oil total. Broil until light gold, approx 1 minute.

Flip toast, sprinkle with parmesan cheese to taste, and broil again for approx 1 minute longer.


With all the April showers we've been having in Bucks County, this stew would be a little bit of sunshine...

Here's to strong umbrellas and full bellies.

- Cait