Tuesday, May 5, 2015

Celery Apple Ham Toss

Often times packing my lunch for work, starts the day before or the meal before. I try to use up leftovers that are not planned for another dinner. Along the way I have come up with a few recipes (if you can call these simple preparations, recipes) that I do make again.

This ham salad is one of those recipes. It is also intended to be eaten as a salad and not a sandwich filling. It is dressed very lightly in a sweet and sour mixture; not unlike a coleslaw dressing, only much lighter. You don't want to over power the individual flavors of the key ingredients.

The ham looks frozen in the photograph and with good reason, it is frozen. Whenever we have a ham dinner the remaining ham, bone and scraps are put to good use. Today I am using some of the cubed ham from our Easter dinner. Having cubed ham frozen in the freezer makes for some quick and easy meals.

For your lunch, pack a portion of the salad, a slice of buttered bread or dinner roll to enjoy along with the salad and a cold drink. Packed lunches don't get much better than food made at home.

Celery Apple and Ham Toss
by the seat of my pants
serves 3-6 depending upon appetite

1 c diced lean ham
4 ribs celery - this recipe is a good way to use up some of the outside ribs that might be a bit tough
1 large apple - unpeeled

1 T sugar
1 T apple cider vinegar
2-3 T mayonnaise

Thinly slice celery if a bit tough (the outside ribs tend to be a bit tough). If using inside ribs, dice to match the ham.

Core, slice and dice the apple.

Combine celery, apple and ham in a large bowl. Add remaining ingredients mixing well. Salad will look a bit dry, but the apple and celery will release juices and provide more moisture. Refrigerate overnight before serving.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

Monday, May 4, 2015

Taco Pickles

When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in the above the ground root cellar from last fall, I think we can call the root cellar project a success!

Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.

Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice (wear gloves if you have them!) the pepper, remove membrane and seeds if desired.

Combine vegetables in a large bowl and set aside.

When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on counter to ferment and pickle, from 24-48 hours. Refrigerate to store.

* I used one jalapeno pepper and for my taste buds this is what I might call "medium" in heat. I will definitely make again, but use the Frank's for a mild version.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

recipe rating: Oh yes, will make again!

this post shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
garden tuesday @ sidewalk shoes
maple hill hop @ maple hill 101
tuesday garden party @ an oregon cottage