Category: Easter leftovers

Egg and Ham Sandwiches with Greek Goddess or What to do with Easter Leftovers

Egg and Ham Sandwiches with Greek Goddess or What to do with Easter Leftovers

After Easter there is a plethora of goodies in the refrigerator.  The blessings of not only having enough to eat, but more than enough (witness my weight problem and perhaps yours, too)… are beautiful if sometimes embarrassing.  “An embarrassment of riches” is what it’s called, I think.   Others might use the pejorative meme, “First world problems.”   I choose to be grateful, but careful.  Full of breath, but conservative in the best sense of the word.  In a country where 30- 40% of our food is discarded, but

48.8 million Americans—including 16.2 million children— live in households that lack the means to get enough nutritious food on a regular basis. As a result, they struggle with hunger at some time during the year.

(No Kid Hungry dot org)

you can see why a food blogger would think twice before cooking, eating, or posting anything at all.  There are moments I’m shifty-eyed and clench-jawed just thinking of recipes that discuss things like the quality of certain cheeses or chocolates that easily set one back $25 a pound.  Add to this mix the concepts revolving around our fascination with being thin and a faithful, earth-loving person begins to be more than confused.

If it hasn’t come across your radar, we’re moving up on Earth Day and while we’re talking being conservative in the very best way, here are some…

earth day ideas for earth-loving cooks–coming up April 22, 2016There are many things we can do, and you’re likely aware of quite a few, but for those of us who are comfortably set for house and home, food and clothing, we can share all we can and use all we can wisely. We can donate a few bucks a month to the local food shelter, the World Food Programme or No Kid Hungry.We can use less water, walk more, eat less meat or simply eat more plant-based foods.  We can use fabric napkins and buy a couple of dozen white bar towels to use instead of quite so many paper towels.  Pick a cause that speaks to you (clean water, better air quality, etc.) and write letters or emails. Study up on climate change and hunger here. Donate to the crisis in the Central African Republic (C.A.R.) here.  For a list of 10 great things to do right here and nowread here.

Do what you can, with what you have, where you are.   Theodore Roosevelt

But in the meantime, this week you can do this:  use up your Easter or Passover leftovers, though admittedly they might not be identical. Just use what you already have. Don’t throw them in a plastic bag and send them to the landfill.  Don’t pitch them down the garbage disposal.  Put them in someone’s stomach.  If there’s too much, invite a few folks over to share, or take a big plateful in to the office.  In fact, you can make this just decadent meal that’s good for breakfast, lunch, or dinner if you still have boiled eggs, ham scraps, leftover fresh vegetables, and a little dip or dressing.  Try this:

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EGG AND HAM SANDWICH WITH GREEK GODDESS DIP AND RADISH SALAD

  1. Heat a skillet over medium flame with a teaspoon of butter or olive oil. Place the halves of an English muffin in the pan facing down, along with a few thin slices or slivers of Easter ham.  Let all of it cook 3-4 minutes or until everything gets a little crispy.  Remove muffins to a plate and top with 2 leftover boiled, peeled, and sliced Easter eggs, along with the ham.
  2. In the meantime, slice up some of the vegetables from your holiday veggie tray or salad– I liked a lot of radishes with some zucchini, yellow peppers, and cherry tomatoes–and put them on the plate.  (About a cup total or however many you’d like.) Give them a few grains of salt and pepper on top and splash with a little sherry (or other) vinegar. 
  3. Drizzle the sandwich and/or salad with Greek Goddess Dip (Melissa Clark– A Good Appetite @NYT)  or other dressing or dip you still have in that little container in the fridge. Eat warm or at room temperature.

If you liked this, you might like my Snowcap Bean Soup Or Bye-Bye Easter Ham Bone.

{printable recipe}

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Sing a new song; make something fresh with  your leftovers,

Alyce

(a repeat post from 2014)

 

Snow Cap Bean and Ham Soup — Bye-Bye Easter Ham Bone

Snow Cap Bean and Ham Soup — Bye-Bye Easter Ham Bone

IMG_5604If you’ve read More Time at the Table for long –and we’re just about to celebrate our fifth birthday — you’ll know I adore beans and particularly love bean soup.  I feel overwhelmingly rich when there’s a ham bone in the refrigerator just waiting for me to throw it in the pot one morning.  While I’ve made bean soup for many years, it rarely comes out exactly the same as it did the time before and while I’m not always sure why that is, I’m happy for it.  Of course the taste is dependent upon which dried bean you use and there’s the rare occasion I’ve used a few different cans of beans when there was no time for the long indulgent soup pot.  Or it might taste differently because of the seasonings or the type or amount of ham.  In this case, I pulled out the Easter ham bone (originally a 7-pound ham that now had been nearly, but not quite, picked clean for sandwiches) and looked in the pantry for a bean just a bit different the typical white, navy, black, split pea, black-eyed pea (actually a legume), etc.

Last time I was at Williams-Sonoma, they had, as they often do, a basket of marked down food products.  I’m willing to pay their price for several items I can’t get elsewhere and that are worth it.  Great vanilla extract, for instance. California olive oil.  But there are other items I’ll spring for only when they’ve made it to the mark down rack.  This is where I’ll buy really expensive Italian or Spanish olive oil that I wouldn’t pay the original $50.00 for.  I’ll pick up unusual cocoa or coffee at half-price.  And this is where I bought Snow Cap Beans, which are heirlooms, for $5.99 (15 ounces) instead of $11.95. Continue reading “Snow Cap Bean and Ham Soup — Bye-Bye Easter Ham Bone”

Egg and Ham Sandwich with Greek Goddess Dip and Radish Salad or Using What You Have on Earth Day

Egg and Ham Sandwich with Greek Goddess Dip and Radish Salad or Using What You Have on Earth Day

IMG_5582After Easter there is a plethora of goodies in the refrigerator.  The blessings of not only having enough to eat, but more than enough (witness my weight problem and perhaps yours, too)… are beautiful if sometimes embarrassing.  “An embarrassment of riches” is what it’s called, I think.   Others might use the pejorative meme, “First world problems.”   I choose to be grateful, but careful.  Full of breath, but conservative in the best sense of the word.  In a country where 30- 40% of our food is discarded, but

48.8 million Americans—including 16.2 million children— live in households that lack the means to get enough nutritious food on a regular basis. As a result, they struggle with hunger at some time during the year.

(No Kid Hungry dot org)

you can see why a food blogger would think twice before cooking, eating, or posting anything at all.  There are moments I’m shifty-eyed and clench-jawed just thinking of recipes that discuss things like the quality of certain cheeses or chocolates that easily set one back $25 a pound.  Add in to this mix the concepts revolving around our fascination with being thin (witness the folks in magazines or on tv) and a faithful, earth-loving person begins to be more than confused. Continue reading “Egg and Ham Sandwich with Greek Goddess Dip and Radish Salad or Using What You Have on Earth Day”