Ham And Potatoes
Hi there! First time posting anything other than a question in the comments, so a quick blurb about me:
I'm definitely not the healthiest cook. I like my food, and I like it full-on-flavor. This usually means I use the heavy cream instead of light, or the regular sausage instead of the chicken sausage. I understand this doesn't work for everyone, so I try to offer suggestions to make my meals healthier for those that want healthier. I've been cooking for about a decade now, and my specialty is definitely anything that goes into a pot to cook a long time. Soups, stews, sauces, slow cookers - you name it, that's what I make the best. And breakfast food. I'm a wiz with eggs.
So, today I've got Ham and Potatoes, Slow Cooker Style
Ingredients:
3 lbs potatoes, diced - skin on or off
1.5 lbs ham, diced - thick stuff, not deli
1 packet onion soup seasoning
1 cup vegetable stock (or water, if you're out of stock)
8 oz sour cream (light will give you almost the same results here as the full fat)
1/4 cup flour
1 Tablespoon dried rosemary
1 bunch fresh dill (about the size of a fully-grown man's thumb, I'd say.)
1. Potatoes, ham, onion soup seasing, stock/water, and rosemary all get thrown in the crock pot. Turn the crock pot on low and walk away for at least 6 hours, 8 hours if you can spare it.
2. Mix together the flour and sour cream. Get about a cup of the hot cooking liquid from the crock pot and slowly stir this into the sour cream/flour mixture. You want to make sure not to curdle the dairy elements, so just put a few drops in, stir it well, put a few more in, stir, etc, until the entire cup of liquid is mixed in well.
3. Add the mixture to the pot, add dill, turn on high for a half hour.
4. Enjoy!
Serves 4 hungry grown adults fairly easily without any sides. Good one-pot meal. Definitely a good one to make early in the week if you want to portion it out for lunches. Just let cool and pour into a zip-top bag.
It'll keep in the fridge for about a week (I've done more, but don't suggest pushing your luck), or you could freeze it, though I've never done it so don't have any suggested times.
Let me know if you try it out, and if you like it! I have to go turn it off now, as the last half hour just finished, and it smells so awesome. Dinner!
I'm definitely not the healthiest cook. I like my food, and I like it full-on-flavor. This usually means I use the heavy cream instead of light, or the regular sausage instead of the chicken sausage. I understand this doesn't work for everyone, so I try to offer suggestions to make my meals healthier for those that want healthier. I've been cooking for about a decade now, and my specialty is definitely anything that goes into a pot to cook a long time. Soups, stews, sauces, slow cookers - you name it, that's what I make the best. And breakfast food. I'm a wiz with eggs.
So, today I've got Ham and Potatoes, Slow Cooker Style
Ingredients:
3 lbs potatoes, diced - skin on or off
1.5 lbs ham, diced - thick stuff, not deli
1 packet onion soup seasoning
1 cup vegetable stock (or water, if you're out of stock)
8 oz sour cream (light will give you almost the same results here as the full fat)
1/4 cup flour
1 Tablespoon dried rosemary
1 bunch fresh dill (about the size of a fully-grown man's thumb, I'd say.)
1. Potatoes, ham, onion soup seasing, stock/water, and rosemary all get thrown in the crock pot. Turn the crock pot on low and walk away for at least 6 hours, 8 hours if you can spare it.
2. Mix together the flour and sour cream. Get about a cup of the hot cooking liquid from the crock pot and slowly stir this into the sour cream/flour mixture. You want to make sure not to curdle the dairy elements, so just put a few drops in, stir it well, put a few more in, stir, etc, until the entire cup of liquid is mixed in well.
3. Add the mixture to the pot, add dill, turn on high for a half hour.
4. Enjoy!
Serves 4 hungry grown adults fairly easily without any sides. Good one-pot meal. Definitely a good one to make early in the week if you want to portion it out for lunches. Just let cool and pour into a zip-top bag.
It'll keep in the fridge for about a week (I've done more, but don't suggest pushing your luck), or you could freeze it, though I've never done it so don't have any suggested times.
Let me know if you try it out, and if you like it! I have to go turn it off now, as the last half hour just finished, and it smells so awesome. Dinner!