The love for cooking

I have to update all my skills of cooking coz lately I been busy sewing @ home so now the chef was busy cooking in the kitchen....and would love to share it with guys feel free to grab my new recipe....wanting what makes my foods more tasty it just because I am using a magic sarap really nom nom nom.... Will be cooking soon.... watch out for new recipes....

Slow Cooker White Bean and Ham Soup

This is what I cook  this morning and my family loves it..Nothing beats the flavor of this hearty slow-cooked soup, perfect for a stick-to-your-ribs autumn or wintertime supper.

Ingredients

Directions

- 2 ham hocks, ham shank, or other ham bones - 1 quart chicken stock or broth, or vegetable stock - 1 cup carrots, peeled and diced - 3/4 cup celery, diced - 1 large sweet onion, chopped - 2 cloves garlic, chopped - 2 potatoes, peeled and diced - 2 bay leaves - 15 ounces tomato, diced (drained if desired) - 45 ounces Great Northern or Navy beans, drained - 1/4 teaspoon ground cumin - 1/2 teaspoon seasoned salt or to taste - 1/4 teaspoon ground black pepper or to taste

Place all of the ingredients into the slow cooker. Cook on the high temperature setting for about 4 hours or cook on the low temperature setting for about 8 hours. Remove the ham bones from the slow cooker, cool slightly, and remove the meat from the bones; then discard the bones, fat, and skin, and add the meat back into the slow cooker. Reheat the soup for an additional 30 minutes prior to serving. Prep Time: 30 minutes Cook Time: 4 hours Tip: Make this soup ahead, if possible, because it tastes better on the second day. Tip: A ham shank will provide more meat and flavor.

How to Buy and Prepare Dried Mushrooms

How do you like mushrooms? Have you ever tried using dried mushrooms? Well I use dried mushrooms all the time, and I prefer to buy dried ones than fresh ones. If you are planning to buy dried mushrooms, here's some tips for yah! 
Inspect the color. Faded hues signal the dried mushrooms may have been on the shelf too long, with less potent flavor and aroma than fresh ones. Select ounces, not pounds. Unless you're making stew for 50, buy a little at a time. You'll save money--and have fresher mushrooms.

Store tight. Keep dried mushrooms in airtight containers to avoid possible bug infestations.


How to Prepare Dried Mushrooms
-Soak dried mushrooms in hot water, broth, or wine for 5 to 10 minutes.

-Even faster: Cover and microwave for 1 to 2 minutes.