Ham Basil Bake

There are times when I’m ever so grateful for the fact that dh’s mom was a Home Economics teacher – he grew up learning how to cook, clean and sew. SCORE! He also came into our relationship armed with some heirloom recipes, things passed down from his grandmothers and mother, while I came in with Joy of Cooking and some Julia Child books. Clearly, we balance each other out.

To save on dishes, you can cook the pasta in an oven and stove-safe dish (such as a Le Creuset or other enameled cast iron). We don’t usually have an issue with two dishes to clean instead of one – but you know me: I’m all about making it easy on ya.

Note: if you don’t have time for the “bake” part of this dish’s name, don’t panic. When you get to the point that the ingredients have been combined, cook on the stove for just long enough to reduce the amount of liquid dramatically; this dish should be coated with the sauce but not saucy (eg. no pools of liquid on the plate).

Ham Basil Bake

Holy macaroni!

Prep Time: 0 mins

Cooking Time: up to 1 hr 10mins

Serves: 6

 

Ingredients

2 cups dry macaroni

12 oz package ham steaks

2 Tb sweet pepper flakes

1 tsp dried basil

1/4 tsp ground black pepper

10 oz can tomato soup

3 Tb dried minced onion

1/4 tsp garlic powder

1/2 cup water

 

Make it Happen

1. Prepare the macaroni as directed on the box. While the macaroni is cooking, dice the ham into 1/2″ cubes.

2. Preheat the oven to 350F.

3. Once the macaroni is done cooking, drain, then add the other ingredients from the list above. Stir well to combine.

4. Place the mixture into an oven-safe container and bake for 45 mins.

Trying to do two marathons at once

So, last year, dh and I did a walking marathon together. I have two bad knees, so running is OUT of the question, but I can walk for days. And, as the theory went, I should then be able to walk for a day straight, right? The answer is, as I discovered: YES. I chronicled this in a series of posts (starting with my decision to do the marathon in the first place), so that I could share what I went through. Part of why I did that was so that others who were interested in learning about what it’s like to walk a marathon could see what my experience was like, and part of it was to make a record for myself, so that I could remember (and not have the same issues with recovering this time out).

I decided that I want to walk the marathon again this year, and I have about 8 months to prepare this time – instead of the 2 months I had last time. I have a bunch of reasons for wanting to do this, but I feel like I have to fight for the time to train against the other marathon I’m in – the constant attempt to balance work, family, home, etc. I was on a Twitter party last night about fitness, and one of the questions that came up was about how you manage to get in your time for a workout when you’re balancing against the other things going on in your life (work, family, illness, etc.). When I was training hard during those two months, I manufactured time and dh was a huge part of that – reworking the schedule so that we could manage to free up time for me to do some lighter training during the week. I never did manage to get my act together to do more than a couple of longer training walks on the weekend.

Some of it is that I’m fighting myself – my desire to get sleep, my desire to keep dinner moving on time, my desire not to screw up dh’s schedule so that both of us can get in the right number of hours at work. Some of it is that dh also needs a shot at working out, and that means balancing the schedule of day care drop off/pick up to make it work for both of us. But, mostly, I know this is me – my block to get past. I have to draw a line in the sand and say that this is what I need to do.

The thing is: I learned last year that I can go an entire 26.2 miles in one day. I wasn’t really sure I could do it until I did. And then, when I did, I figured that I would get hooked and want to do it again. the answer is, naturally, YES. I don’t want to do it lots of times in a year, mostly because I’m not physically in any shape to commit to doing more than once a year. But I’d like to work on that. I’d like not to be a size 14/16 forever. I’d like to look at my legs and see muscle, not jiggle over muscle. Also, I’d like to be able to do that marathon again this year and not spend the last mile of it limping from hip pain.

The only way I see this happening is if I actually commit myself to training better and harder, and the only way that will happen is if I find some kind of way to push myself to go to the gym even when I’m tired, even when I’m worried about how to get dinner to the table on time, even when I know it may mean that I’m bringing work home at night when I’m too tired to think. I still haven’t figured out how to do this, but I have less than 8 months to do it.

Crock Pot Sweet and Sour Pork

Some days, you just want to find a way to have take-out without the take-out prices and “nutritionals”. (I put “nutritionals” in quotes mostly because the salt, fat and calories from take-out food can just be astronomical, and eating in is a really good way to control all of that.) I was trying to find a way to get a simple “one-off” dinner, and I’ve made sweet and sour chicken in the crock pot, so I thought I’d make some sweet and sour pork for a slight change of pace. I had a recipe for a skillet-based sweet and sour that required a number of ingredients (ketchup, pineapple juice, etc.) – and one of the ingredients was CORN SYRUP. Hrm. Not so sure I like that idea. Believe it or not, the La Choy Sweet and Sour Sauce has no corn syrup of any kind in it in it. The sodium was also fairly low, so I figured that this was one of those times where reaching for the bottle was not only convenient but also more in line with what I’d rather have filling the crock.

 

Crock Pot Sweet and Sour Pork

Who needs takeout?

We put this over rice, but it goes just as nicely over soba noodles, if you want a different accompaniment. And, if you’d prefer this in chicken form – no worries: substitute boneless skinless chicken breasts for the boneless pork sirloin chops and you’re good to go!

 

Prep Time: 10 mins + 5 mins

Cook Time: 6-8 hrs on LOW, + 15mins on HIGH

Serves: 4

 

Ingredients

1-1/4 lbs boneless pork sirloin chops

10 oz jar La Choy Sweet and Sour Sauce

8 oz can sliced water chestnuts, drained

8 oz can bamboo shoots, drained

1/4 cup water

15 oz can straw mushrooms, drained

15 oz can baby corn, drained

 

Make it Happen

1. Coat inside of crock with nonstick cooking spray.

2. Cut pork into 1″ cubes; place in crock.

3. Add the sweet and sour sauce, water chestnuts, bamboo shoots and water to the crock. Stir well to combine.

4. Cover and cook on LOW for 6-8hrs. (If you need to cook longer, I recommend adding more sweet and sour sauce – maybe another 4-5oz, to make sure that the pork doesn’t dry out during cooking.)

5. When done cooking, add the drained mushrooms and baby corn to the crock and stir to combine. Cover and cook on HIGH for 15 minutes, then serve over rice or soba noodles.