Written with love, by Sarah-Elizabeth Stone
You rush around preparing for the better part of the week for ‘the meal’. You clarify likes, dislikes, allergies and intolerances. The family has been invited, and you’ve sent your partner to the store and back half a dozen times too many. The dogs have been tubbed and scrubbed and kids pressed and dressed. This is what Thanksgiving dinner looks like for the great many who choose to host, or help host, each year. Of course we always take the time out to remember who we’ve been blessed with and what we’re all thankful for. But when the last person leaves at the end of the evening, the tiny click that follows as the door yawns closed is truly a great sound.
More than anything, I find that bringing myself to cook a huge meal the next day just isn’t a possibility. So use those left overs! Get creative and start cooking!
Ingredients
· 4 cups of beef or vegetable stock
· 2 cups of peas
· ½ a large onion
· Left over ham
· ½ tbs of basil
· ½ tbs of garlic powder
· ½ tbs of paprika
· 1 tbs of olive oil
· ½ block of cheese, cubed (optional)
Directions
1. In a large pot, on medium heat, brown onion in olive oil for roughly 5-7 minutes
2. Pour in beef stock, and allow to simmer for 5 minutes
3. Pour in peas, basil, garlic powder, paprika, cheese and allow to everything cook for about 10 minutes, or until the peas are fairly soft
4. Using a hand blender mix everything together until it’s thick
5. Add in cut up ham pieces and simmer for 5 minutes
6. Serve with garlic bread, or anything else left over from your meal!
