Upon arriving to my inspirational kitchen at home I started preparing an Easter leftover meal. I had already soaked and cooked Black- Eye Peas in anticipation of this meal.
I took the leftover Easter Ham bone and removed the meat. Dicing it 1/2 inch I placed it in heating water. Next I took burnt Pepper ends and Onion centers and pureed them in a food processor. Adding them to the Ham and water. Cooked Black Eye Peas were added next, plus Tomato sauce. Cobbed corn sliced 1/2 inch thick was added at the end. And all this was brought to a boil. Sea salt was used to season to taste.
Yesterday I did not correctly follow a packaged Corn Bread recipe and ended up with thick Corn Bread Cake. I took this mistake and shredded it up and added it to the stew instead of crackers.
With that meal ready for My Wife and I. It was time to create stove top Sauerkraut. Into the frying pan went sliced Bacon and Purple onion slices. Next I added 1/4 head shredded Cabbage. After sauteing and turning over the cabbage I added Raspberry Lemonade and and Cider vinegar. Pulling it from the heat I sprinkled with Sea salt. It will now sit in the fridge and finish fermenting. When it is ready I will have Fresh Ham and Sauerkraut sandwiches. Hope you are finding wonderful Meals to prepare with your leftovers.