20 minutes – Budget Value Rating: $$$/5 = 2
You know those times when you get home late, and you look in the fridge and think- “what on earth am I going to cook for dinner?” That happens to me too. Fortunately, this is why I love having options on hand in the pantry and freezer. Last night was one of those nights for us, and on top of it all, my hubby was in desperate need of some comfort food after a bad day.
So, into my freezer I went and grabbed some of Omache Farm’s new ham steaks that I picked up at the Winter Farmer’s Market. These came out of the package and right into my cast iron pan, frozen solid. After about 15 (covered) minutes on medium heat, they were good to go.
I poured off the “defrosting liquid” that came off the ham, put in one of my favorite cooking fats to crisp up the ham steak a bit and – yep, that’s a good cure for a bad day!
It was accompanied by some green beans that I had blanched and frozen from our CSA share last year with the WSU Organic Farm, that turned up in our freezer next to the ham steaks.
These were very briefly (less than 5 minutes) steamed covered, on high heat and then I sprinkled a yummy seasoning blend and red wine vinegar on them with a little drizzle of oil (butter for Shane), adding tahini is optional but yummy, and these were good to go.
I pulled some pickled beets that we made last summer with beets we found at the Moscow Farmer’s Market, from our pantry.
On the side we had our favorite English Muffins from the Moscow Food Co-op: gluten-free, with butter for him and 7 sprouted grain for me with some stone ground mustard and mayo. Strawberries were also very much on sale this week at the Co-op, as harbingers of spring in California, and I couldn’t help adding those to the side of this meal for desert!
These can be eaten as sandwiches- like I did, or with the “bread” in a supporting role- like Shane did.
There was leftover ham-steak that made great breakfast/lunch sandwiches the next day, served on more English muffins with our respective favorite spreads.
With Gratitude- especially to Shane McFarland for always helping to clean up the mess I make!