Tag Archives: Mark Bittman

Five Great Ham Recipes for Breakfast

Or, what to do with all your wonderful leftover holiday ham!

I know I’m not the only one with a Tupperware taking up half of my fridge’s bottom shelf, stuffed with leftover glazed ham. Use those leftovers as inspiration and get a little protein into your morning with these five breakfasts. (Some of them are make-ahead, but all are simple.)

1. Ham and Fontina Frittata

tm1b08_frittata2_lg

Easier than an omelet but with all the same ingredients, a frittata is as simple as whisk, pour, bake. Rachael Ray keeps it simple in this recipe, which has just a few ingredients: eggs, milk, ham, cheese, and a little butter and oil for cooking.

It’s simple to add veg, too — try New York Times’ Mark Bittman’smore vegetable less egg” frittata, which can be adapted to whatever’s in your fridge/pantry: onion, broccoli, asparagus, snap peas, tomatoes, mushrooms and more.

2. Ham and Asparagus Quiche

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Photo credit: Charles Masters

Quiche is such a grand breakfast food, probably more suited to brunch than a quick run-out-the-door weekday. Started on a premade pie crust, this ham and asparagus quiche from Real Simple uses Gruyère (and four large eggs) to bring all the flavors together.

Quiche is infinitely adaptable, too, though as with the frittata, parboil or sauté the vegetables that won’t cook through in the oven. The recommendation to serve each wedge of quiche with a green salad dressed with bright vinaigrette is a smart one — the tartness of the dressing cuts through the relative heaviness of the quiche.

3. Ham and Cheese Breakfast Strata

MK5155Strata is like a ham and cheese sandwich saw a tray of lasagna and decided that a casserole pan held its destiny. The sandwich ingredients (bread, ham, cheese, mustard) get bound together with eggs and a few flourishes, like rosemary and roasted red peppers.

This version, from Eating Well, gives a nod to January as get-back-on-the-treadmill month by using skim milk and fewer egg whites for “plenty of flavor, half the calories and one-third the fat of the original.”

4. Honey-glazed Ham on Sweet Potato Biscuits with Blackberry Balsamic Drizzle

ZB0206H_honey-glazed-ham-on-sweet-potato-biscuits-with-blackberry-balsamic-drizzle_s4x3_lgMost breakfast dishes that incorporate ham into the mix use eggs as the glue. But this morning dish, from Food Network “sandwich king” Jeff Mauro, skips them in favor of buttermilk sweet potato biscuits, crunchy arugula and a sweet-spicy drizzle made with fruit preserves, serrano chile, basil and balsamic vinegar.

5. Ham, Artichoke and Potato Gratin

Making a gratin is a little like making lasagna (and both take a long time to cook, so make this one the night before). But the end result, with its lovely layers of thinly sliced potato, ham, artichokes and Comté cheese, is well worth the effort. Bruce Aidells created this recipe, using leftover or good-quality deli ham.

We wish you the best for a healthy, happy and inspired New Year!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.

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Thanksgiving Leftovers: Five Fresh Ideas

The turkey has been cooked and carved. The mashed potatoes are packed away, the pie decimated, the football games concluded. The relatives have either decamped for home or are napping, sedated by carbohydrates.

Now comes the best part: Leftovers!

Leftover roast turkey is a marvelous thing. This year, go beyond even the perfect turkey sandwich with these five simple recipes.

1. Jambalaya from Food52

Jambalaya on Food52

Jambalaya is the ultimate one-pot rice meal, accommodating everything from spicy sausage to shrimp, crab meat and scallops. This version on Food52 incorporates “the trinity” (onion, green pepper and celery) with andouille and cooked turkey; you can substitute any beer, long-grain rice and Cajun seasoning you like.

2. Turkey and Ham Pie on The Splendid Table

This, according to “Plenty” author Diana Henry, is the perfect dish for the day after Thanksgiving when you have leftover turkey and ham. Seasoned with nutmeg and made using premade puff pastry, it’s as comforting as it is filling.

3. Cheesy turkey quesadillas with spinach and mushrooms from “Bay Area Bites”

With creamy Monterey Jack cheese pulling together cooked mushrooms, spinach and leftover turkey in small corn tortillas, these quesadillas from Kim Laidlaw are simple, delicious and weeknight-dinner-fast.

4. Turkey and Rice Biryani from “City Kitchen” in The New York Times

For David Tanis, author of “A Platter of Figs” and author of the New York Times’ City Kitchen column, leftovers are the best part of Thanksgiving. “With broth made from the turkey carcass and a pile of meaty leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice,” he writes.

Asian Turkey-Noodle Soup photo by Scott Peterson

5. Asian Turkey Noodle Soup with Ginger and Chiles from Bon Appétit

Ginger, fish sauce (which provides umami, a savory flavor) and fresh toppings like bean sprouts, mint leaves, serrano chiles and fresh lime make this a kind of faux-pho, with preparation cut to mere minutes with premade turkey stock and already-cooked turkey.

If this doesn’t leave you thoroughly inspired, The New York Times’ Mark Bittman has a whole range of ideas for clearing out the turkey (and stuffing, and your fridge. The best-looking among them: Turkey Salad with Scallions and Spicy Mayonnaise, Pan-Fried Stuffing Cakes and Garlic-Rosemary Potato Fritters.

Enjoy your leftovers!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.