A colleague came back from Parma, Italy and brought home for me a whole chunk of… Parma ham, what else? Oh my! How the hell do I slice this beauty nice and thinly? So it sat on my ref for forever. But hooray to Santis… they agreed to slice this whole slab for me (for a fee of course but who cares for as long as I get to partake of it and not just drool whenever I open the ref) and so this has become a usual fare lately.
Team it up with cheese and bread, eaten either as is or as a sandwich… heaven. Love it and could never tire of it. Vacuum packed, it goes a long way too.
The very nice staff of Santis asked me if I wanted the ends. “It’s good for soups and stews”, they suggested, so I asked them to throw that in too. And this is how I used it.
Not (yet) on a soup or stew dish. I always have veggies that needed to be eaten yesterday.
So some cubed ends of the ham got thrown into a medley of stir-fried veggies (carrots and string beans) for flavor and some guilty pleasure to an otherwise healthy dish. Instead of rice, I felt like having it with quinoa. It’s a highly nutritional seed that is prepared and eaten like whole grain such as rice or barley. I like it because I like the firm and slightly chewy texture. I usually cook it with milk and sweetened with honey or Agave syrup. But I came across a savory recipe that piqued my curiosity.
Boil with chicken or pork stock then top with the stir-fried veggies (with the ham) and you’ll be hooked. How to cook quinoa: you can either follow the instructions on the label or watch this:
Where to find Quinoa in the Philippines? You can find it in any Healthy Options store in the metro.