The first tomato plants of the season have arrived at KTLaw! The partners and paralegals really enjoy the challenges of high altitude gardening. The temperature-sensitive tomato plant is difficult to grow in Steamboat, but your friends at KTLaw have had great success in producing beautiful tomatoes. We are looking forward to showing off our green thumbs this summer, so stay tuned to see the fruits of our labor!
Posts tagged ‘Home’
1 pound dried split peas
2 ham shanks (or 1 ham hock and 1 pound of diced ham)
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons chopped garlic
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons thyme
2 teaspoons red pepper flakes
8 cups water
Cover with water (2 inches) and soak peas 8 hours or overnight in large pot. Drain peas and set aside.
In large pot over medium heat melt butter. Add onions and cook stirring frequently until nearly translucent. Add carrots and celery and cook until soft (about 3 minutes). Add garlic and cook stirring for 1 minute.
Add ham shank and ham and cook stirring until ham begins to brown. Add drained peas, salt pepper, pepper flakes. Add 8 cups of water, bay leaf and thyme and cook, stirring occasionally, over medium low heat until peas are tender. (1-1/2 hours). Add more water as needed.
Remove bay leaf and discard. Remove shanks, separate meat from bone, dice ham, discard bone and return ham to pot.
Don’t throw that turkey carcas into the trash; put it into a large pot filled about half-way with water, on the stove, bring it to a boil and simmer for about 5 hours. Add water if necessary, so that you end up with about 1/3 of the pot being turkey broth when the bird remnants are removed.
Strain the broth and sort the shredded meat from any remaining small bones. Toss all of the bones and save the meat; set meat aside.
Return the (strained) broth to the pot; bring broth back to a simmer. Chop and add vegetables to taste, such as:
– 1 medium yellow onion, cut to about 1″ squares;
– 6 – 8 medium carrots, sliced;
– 10 celery stalks cut to about 3/4″; okay to include some leaves;
– mild small garlic; slice cloves to about 1/4″ size;
– 1 jalapeno pepper; remove seeds; cut to about 1/4″ squares.
Simmer all for about 15 minutes.
Add 1/2 cup to 1 cup of pasta (e.g. small rigatoni);
Add pepper and salt to taste;
Simmer all for an additional 15 minutes.
Return turkey to the pot. Add cilantro (2 teaspoons, chopped).
Let sit for 10 – 15 minutes; serve and eat.