Ham & Tater Cheese Soup

Ingredients:

• ½ TBSP. extra virgin olive oil
• ½ medium onion, chopped
• 1 ribs of celery, diced
• 1 lb. Yukon gold or red potatoes, peeled and diced (approximately 4 cups)
• 3 cloves garlic, minced
  
• 1 teaspoon roasted garlic powder
  
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• dash cayenne or lemon drop pepper, more or less to taste
• 2 cups chicken broth, low-sodium
• 1½ cups milk, divided
• 1½ tablespoons all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1 cup cooked ham, diced small.
  

Instructions

1. In a large sauce pan over medium-high heat, add the oil. Once hot, add the onions and celery and saute for 3-4 minutes until they start turning clear. Then add in the garlic and continue to saute for another minute or two.
2. Add the peeled and diced potatoes, salt, and pepper to the pot.
3. Pour the chicken broth over the potatoes and make sure that they are covered, adding additional water as needed.
4. Bring to a boil and then reduce heat and simmer for 10-15 minutes, or until fork tender.
5. While the potatoes are boiling, pour ¼ cup of milk in a large bowl and whisk in the flour until smooth. Pour the remaining milk in the same bowl; set aside.
6. Optional: Once the potatoes are fork tender, use an immersion blender to partially blend the mixture - you want about 1/4 blended to make a creamier soup.
7. Add the milk mixture to the pot and continue to simmer for 5 minutes, stirring occasionally.
8. Add the sharp cheddar cheese and diced ham. Continue to simmer until the cheese is melted and ham is heated through, stirring constantly.
9. Remove from the heat. Serve immediately with additional cheddar cheese, green onions, and bacon on top.

Keto Pizza, Chicken & Cheese Crust

Ingredients:

• Crust:

1 chicken breast, roasted, then shredded.

½ cup Parmesan cheese,

1 large egg,

1 TBSP bacon drippings, melted

• Toppings:

2 TBSP bleu cheese dressing

Sliced pepperoni

½ cup shredded cheese (I used a cheese blend)

Instructions:

Combine the crust ingredients in a bowl. Spread out on a silicone baking matt. Cover with parchment paper and roll flat and relatively thin. Clean up edges with a spatula.

Bake at 450° for 6 minutes until it begins to brown.

Add topping.

Spread bleu cheese dressing.

Add ½ of cheese.

Layer pepperoni.

Maybe add some slices of ham.

Add other ½ of cheese.

Or add whatever pizza toppings you’d like!

Bake another 6 – 8 minutes at 450°.

Let it cool a little before slicing. (Note: don’t slice it on the silicone baking mat.)

The calculation is that this recipe is functionally carb-free. Nice.

Cooperative Ham and Lentil Pilaf-ish Dinner

My Bride & I had ham, had lentils, and needed to make dinner. We wanted something more substantial than soup (all the recipes were for soups), something that needs a fork. Serves 3-4.

Ingredients:

1 tablespoon olive oil (for frying things)

1 cup onions, small diced

½ cup celery, small diced

½ cup carrots, small diced

1 cup cooked ham, diced

½ pound pre-steamed lentils

1 tablespoon chopped garlic

Freshly ground black pepper

3 sprigs (1 TBSP) of fresh thyme, chopped

1 spring (2 tsp) of fresh rosemary, chopped

1 sprig (2 tsp) fresh tarragon, chopped

¾ tsp chicken bouillon concentrate, in ½ cup hot water

Heat oil in cast iron frying pan over medium heat. Add veggies and half of the bouillon mix. Stir until the carrots begin to soften, about 5 minutes. 

Add the pre-steamed lentils, the chopped herbs, and the rest of the bouillon mix. Stir until ham is heated through, about five more minutes. Be generous with your pepper. 


Serve with a good pale ale. Enjoy with a German hefeweizen. 




Consider adding a bit of lemon juice to the veggies, and maybe some julienned fresh Kale.