Primal “Pea and Ham” Soup
When I think of what to do with a ham bone I always think of Pea and Ham soup however green split peas are on my “no” list and most likely yours if you are following Paleo. I did a bit of a google search on “Paleo pea and ham soup” to see what the alternatives were and I found a recipe on Mark’s Daily Apple Forum. I modified it slightly so here is what I did:
I brought the ham bone with two cloves of garlic, a bay leaf and about 4L of water to boil, then let it simmer for about 1-2 hours.
Once the ham was falling off the bone, I added 3/4 of a whole cauliflower stalk and all, 1 cup of green beans and 1 carrot. I then let this simmer for another couple of hours.
I then let the soup cool, pulled out the ham bone and bay leaf and used my hand-held stick blender to whiz it to a thick soup. Because I am pregnant I am eating dairy at the moment so I added a lovely dollop of full fat sour cream but it also tasted fine without if you are not doing dairy.
Quiche with Almond meal base
I wanted to make a quiche with a base as I did not think frittata would be filling enough for a whole day at Dreamworld. In the past I had used an almond meal base to make meat pies, however the recipe I had used had eggs and I only had enough eggs for the filling so I decided use macadamia nut oil instead.
For the base:
2 cups Almond Meal
1/4 cup Macadamia nut oil
1 1/2 tsp Allergy Free baking soda (picked up local Wray’s Organics)
I mixed everything together, spooned base into a quiche pan and baked until golden (around 15 mins in my fan forced oven)
I pulled it out to cool and then IT CRACKED!!! I was worried but don’t be as when I put the filling in and it all back into the oven it went back to normal (phew!).
For filling I used 6 eggs and whatever was in the fridge. Leftover ham, leftover roast sweet potato, shallots, full fat cheese and a bit of full fat cream (leave out the cheese and cream if you are dairy free!).
I baked this for around 20 mins and it was great served cold with salad in our lunch boxes.
Please note: If you are not used to the texture of almond meal it is a little more crumbly to a normal pastry.