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Jan/Feb 2015 • 37 In the Kitchen Ham and Potato Soup Serves: 8 Prep time: 20 min Cook time: 25 min Craving comfort? Seeking simplicity? With items that are likely already in your fridge, this soup is warm, flling and easy to prepare. 3 1/2 cups peeled and diced potatoes 1/2 cup diced celery 1/2 cup fnely chopped onion 1 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken base 1/2 teaspoon salt, or to taste 3/4 teaspoon ground black pepper, or to taste 5 tablespoons buter 5 tablespoons all-purpose four 2 cups milk Optional Garnishes: Shredded cheddar cheese, diced green onions Combine the potatoes, celery, onion, ham and water in a stock- pot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken base, salt and pepper. In a separate saucepan, melt buter over medium-low heat. Whisk in four, and cook, stirring constantly until thick, about 1 minute. Slowly whisk all of the milk to prevent lumps from forming. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Garnish with cheese and green onions. Hoppin' Johns Over White Cheese Grits Serves: 8-10 Prep time: 5 min Prep time: 15 min Another great lefover makeover! Whether served as a traditional New Year's dish or as a meal to counter a cold winter evening, this is an easy fx and a nice mix of comfort and spice. 5 tablespoon buter (split) 1 cup chopped smoked ham 1 medium onion, chopped 2 (15-oz.) cans black-eyed peas, drained and rinsed 2 (10-oz.) cans diced tomatoes with green chiles, undrained 1 cup frozen corn kernels 1 teaspoon sugar 1/4 cup chopped fresh cilantro 4 ½ cups water 4 teaspoons chicken base 1 cup uncooked quick 5-minute grits 2 cup (8 oz.) shredded white cheddar cheese Melt 1 tablespoon buter in a Dutch oven over medium heat; add ham and onion, and sauté 3 to 5 minutes or until onion is tender. Stir in black-eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. While stew is simmering, bring water, remaining 4 table- spoons buter, and chicken base to a boil in a medium sauce- pan over medium-high heat. Gradually whisk in grits, and re- turn to a boil. Reduce heat to medium-low and cover, stirring occasionally, 12-14 minutes or until thickened. Stir in cheese until melted. Serve stew immediately over white cheddar grits. Garnish with cilantro. Beyond the Sandwich Two uses for leftover ham By Kristen Rogers