All posts tagged Mint

This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-togethers but also for a weekend meal prep.

Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.

If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelets, sandwiches and more.

No more boring, flavorless hams for you… It’s sweet, tangy, and full of flavor… The light and citrusy sauce is what makes this ham so special.

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5 from 1 vote

Smoked Ham with Orange Sauce Fast2eat

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time3 hrs 40 mins
Course: Main Dish
Keyword: brown sugar, Dijon, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Holidays, Honey, Low carb, mint, orange juice, Orange Sauce, Party, Sauce, Smoked Ham
Servings: 10 people

Ingredients

  • 1 Smoked ham 2kg/4.5Lb for each 10 people
  • Cloves optional to taste
  • 1 cup Orange juice

Orange sauce

  • 1 cup Orange juice
  • 2 tbsp Brown sugar
  • 4 tbsp Honey
  • 2 tbsp Corn starch
  • 1 tsp Dijon mustard
  • 1/2 tsp Ginger grated
  • 1 tbsp Chicken broth mix
  • 1 tbsp Mint minced fresh

Instructions

  • Soak the ham into orange juice for about 2 hours.
  • With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
  • Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
  • Position oven rack in the lower ⅓ of the oven.
  • Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
  • Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
  • Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
  • Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
  • Carve ham just before serving.

Orange sauce

  • While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
  • Save the sauce until ready to use.

Serving

  • Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
  • Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).

Notes

If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Kibbeh (pronounced kee-bee and also spelled quibe, kibe, kibbe, kebbah, kubbeh, kubbah kubbi or kobeiba depending on region) is a dish made of Bulgur (cracked wheat), minced onions, and finely ground lean beef with mint, basil, cinnamon and optional spices. It can be optionally stuffed with mozzarella, provolone or cream cheese (Catupiry in Brazil).

This recipe has been adapted from the one my Godmother Regina Alfradique has sent to me and there are several ways to eat. The football-shaped deep-fried (or also shaped into balls or patties), baked in a casserole dish (my favourite way), cooked in broth, or just served raw with olive oil.

Kibbeh is a popular dish in Brazil and Middle Eastern cuisine. Most Brazilian kibbeh uses only ground beef and not other types of meat but in Middle Eastern, they also use lamb, goat, or camel meat.

Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

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5 from 1 vote

Baked Kibbeh Fast2eat Recipe

It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Prep Time15 mins
Cook Time40 mins
Total Time2 hrs 55 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 524kcal

Ingredients

  • 500 g Ground beef
  • 250 g Bulgur wheat fine ground (not coarse)
  • 125 g Onion Grated
  • Mint (a hand full)
  • 6 leaves Basil
  • Salt to taste
  • 1/2 tsp Cinnamon Ground
  • Nutmeg (Optional) Ground
  • Black pepper (Optional) Ground
  • Allspice (Optional) Ground

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint and basil to a Food Processor and pulse until grated. Then add ground beef.
  • Drain the Bulgur pressing well to eliminate any excess water and add to the food processor. Add salt, Grounded cinnamon and optional spices, such as Grounded Nutmeg, grounded black pepper and/or Grounded Allspice.
  • Process all together to mix well. It forms like a ball. Sometimes you need to stop, mix a little bit using a Silicone Spatula and process again.
  • To form the baked kibbeh, spread the meat mixture out on the bottom of the Casserole Baking Dish, pressing down a bit with a spoon or wet hands to smooth the top.
  • If using optional filling: To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling (with mozzarella, provolone or cream cheese (Catupiry in Brazil) or any other cheese) on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with a spoon or wet hands to smooth the top.
  • Slice kibbeh diagonally to form small diamonds, cutting through to the center layer but not all the way to the bottom of the dish.
  • Optional: you can drizzle on olive oil over the top at this point.
  • Preheat oven to 400F (200C). When making small quantities I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Bake until meat is fully cooked, about 20-40 minutes or until golden brown.
  • Garnish with mints leaves. Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

Notes

The ratio is 1 of meat to ½ of Bulgur (cracked wheat) to ¼ of onion, so you can adjust quantities easily.

Brazilians sometimes add shoyu (Japanese fermented soy sauce), in addition to raw garlic, or Worcestershire or red chili pepper sauce, directly from the bottle.

The football-shaped deep-fried ones are very common in Brazilian birthday’s parties and eaten as a snack. They are also served with lime wedges, hummus for dipping, and traditionally, cold beer.

But I prefer it baked in a casserole dish, the easiest way, which can be also eaten as lunch or dinner dish accompanied by a fresh salad and/or with Tabule.

Nutrition

Calories: 524kcal | Carbohydrates: 55g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1082mg | Potassium: 602mg | Fiber: 14g | Sugar: 1g | Vitamin A: 23% | Vitamin C: 18% | Calcium: 16% | Iron: 36%

Tabule Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Tabule (also Tabbouleh, tabbouleh or tab(b)ouli) is a vegetarian dish (sometimes considered a salad) made of Bulgar, tomatoes, finely chopped fresh mint, parsley, green onion, and onion, all tossed and seasoned with olive oil, lemon juice, and salt.

I grew up with this recipe, and I love it, but feel free to make your own variations. Some possible variations: add cucumber, garlic or lettuce, or use couscous or quinoa instead of Bulgar.

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5 from 1 vote

Tabule Fast2eat Recipe

Prep Time10 mins
Total Time2 hrs 10 mins
Course: Side Dish
Servings: 8 people
Calories: 198kcal

Ingredients

  • 250 g Bulgur wheat (1 1/3 cup) extra fine ground (not coarse)
  • 4 Tomato finely-diced
  • 1 Onion chopped
  • Green onion chopped
  • Parsley chopped
  • Basil chopped
  • Mint chopped
  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Lemon juice or lime juice
  • 1/2 tbsp Salt

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint, parsley and basil to a Food Processor and pulse until grated.
  • Drain the Bulgur pressing well to eliminate any excess water
  • Remove the seeds and chop the tomatoes, and green onions using a sharp Knife. Be sure to use firm tomatoes. Once chopped, place the tomatoes in a Colander or Strainer to drain excess juice.
  • I don’t use but if using cucumbers use the English Cucumbers or If you choose to use the American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.
  • Place the chopped vegetables, herbs and green onions in a Mixing Bowl or dish. Add the bulgur and mix gently.
  • Add the the Lemon Juice and olive oil and mix again.
  • Add the salt just before eat, salt will cause tomatoes to release their juices and you may need to drain some of the juice out.
  • Serve the tabule over fresh lettuce leaves with Baked Kibbeh Fast2eat Recipe or a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabule.

Notes

The finer you chop the vegetables, the better.

You can keep tabule refrigerated in a tight-lid container for 2-3 days or so. It’s important to refrigerate it with no salt added or you may need to drain some of the juice out before and after refrigerating leftover tabule.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 376mg | Potassium: 231mg | Fiber: 7g | Sugar: 2g | Vitamin A: 20% | Vitamin C: 22% | Calcium: 6% | Iron: 11%
Baked Kibbeh Fast2eat Recipe
It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
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