Main Dishes

Potato Soup with Ham Hock and Petit Pois (garden peas)

191

This vegetable loaded potato soup with ham hock and petit pois features the traditional potato and meat with a twist of adding the smoke flafour that is so uniquely tasty.

6
2 liters stock I used vegetable but water is as good
200 g pork ribs I used smoked
400 g ham hock ready cooked pulled
2 onions
1 larger carrot
2 celery sticks
4 potatoes large organic
2 Turkish peppers see Recipe Notes for more info on these
100 g fresh garden peas
1/2 courgette zucchini
1/2 leek I use the green end
2 cloves of garlic
2 bay leaves
3-4 tbsp Fresh herbs I have used parsley and dill
2 tsp salt
2/3 tsp black pepper or less

1. Place a larger pot over medium heat. Add the pork ribs together with the finely chopped leek and onions. Use a little drizzle of oil if you fancy a little frying and cook for 5 min stirring occasionally. ...
See the full directions on my site

Nutritions

Calories
327

Sodium
1821mg
75% DV

Fat
7g
12% DV

Protein
11g
23% DV

Carbs
57g
19% DV

Fiber
14g
58% DV

Smoked Salmon is the perfect dinner on your Traeger Smoker! This Traeger Smoked Salmon recipe is full of flavor and absolutely amazing. I'll teach you exactly how to smoke the perfect salmon on an electric smoker in easy to follow step-by-step instructions. This salmon recipe starts with an easy brine and ends in the BEST salmon ever!

4 cups brown sugar
1 cup kosher salt
3 tsp garlic powder
3 tsp onion powder
3 tsp kosher salt
3 tsp dried parsley
5 lbs salmon
12
  • In a bowl mix together the dry brine ingredients.
  • Take salmon out of package and pat dry with paper towel.
  • In a pan with sides sprinkle half of dry brine on the bottom. Place salmon on ...
    See the full directions on my site
Nutritions

Calories
524

Sodium
10184mg
424% DV

Fat
8g
13% DV

Protein
39g
78% DV

Carbs
75g
25% DV

Fiber
3g
12% DV

If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't your thing and your more the Tuna type you could totally sub them for one another.

4
  1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut ...
    See the full directions on my site
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