Shelter in Place – Day 3 – Ham and White Bean Soup and Sourdough Onion Fritters

Normally I work up at my son’s school on Wednesdays, maintaining their website. But I did that from home today. He had his first day of online coursework and filled the rest of the day with video games, sleeping in, and a little backyard volleyball. Hubby is working full time from home. I got out for a walk which is good since dinner was loaded with calories!

There wasn’t much lunch to speak of. I had leftover fried rice from yesterday and a salad with leftover dressing from last night.

Dinner however…OH MY GOD, I’m so full.

I pressure cooked some cannellini beans. I had a little 1/2 lb chunk of ham in my freezer that I pulled out a few days ago to thaw in the fridge. I diced up a big chunk of that. I simmered a chicken back for stock.

Meanwhile I googled sourdough starter recipes. Now that we’re home so much, we have time to do something with the extra starter that has to be chucked every time you want to feed it. I found a site with great ideas: Cultures for Health. I grabbed a handful of recipes to make over these next couple of weeks. Tonight I tried the Sourdough Onion Fritters. I used Tajin instead of cayenne for a bit more interesting flavor. Then sprinkled them with salt and Tajin after pulling them out of the oil.

Yep, they were good. Yep, I ate too many. I need to walk doubly far tomorrow!!

Bean and Ham Soup

Serves 4-6

1 cup dried white beans (I pressure cook them for 35 minutes)

2 large shallots, minced

2 stalks celery, diced

1 clove garlic, minced

1/3 lb ham, diced

6 cups chicken stock

Put shallots, celery and garlic in pot with olive oil on medium-low heat with the lid on the pot. Cook until softened. Add ham and cook a bit longer. Add beans and stock and simmer on low for 10 minutes. SOUP! I ladled the soup over some chopped, raw kale. The heat of the soup cooked it enough.

Meanwhile, against your better judgement, make onion fritters and eat too much.

Stay well. Let’s talk again tomorrow.