Now that our weeks have gotten back to normal and the weather has turned absolutely gorgeous (ok, it’s actually a tad bit too warm) we’ve been taking an evening walk with the dogs. A little sunshine does everyone a lot of good. Tonight, I just loved seeing the beagles ears flopping in the wind – you can see the joy in their little faces and tails. We also plan on starting up some biking very soon, Andy fixed my brakes last night and we enjoyed a mini ride around the neighborhood.
The pollen is in FULL swing now too, thankfully no allergies for me. Take a look at the thick layer of pollen on this car in our neighborhood. Within an hour the pollen noticeably starts to build up.
Last night I was also reminded that I had saved seeds from our CSA’s “Yummy Snacking Peppers” that we just loved last summer. Grow little seeds grow! I started them up in mini pots indoors.
We have a nice amount of ham leftovers from our Easter dinner. Tonight I tried out Ellie Krieger’s Baked Beans with Ham, which was very good and a cinch to prepare.
- 2 tsp. canola oil
- 1 medium onion, diced
- 1 12-oz. slab smoked Virginia ham, cut in 1/4-inch cubes
- 2 cloves garlic, minced
- 2 15-oz. cans low-sodium navy beans, drained and rinsed
- 1/2 28-oz. can no-salt-added crushed tomatoes (1-1/2 cups)
- 1/2 cup water
- 1/4 cup unsulfured molasses*
- 1 Tbsp. Dijon mustard
- 1 Tbsp. cider vinegar
Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 teaspoon pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed. Makes 4 servings.
Recipe courtesy of Ellie Krieger