Ham and Bean Bake

 I saw this recipe on the Internet and couldn't wait to try it.  It did not disappoint.  It was really delicious.  It tasted kind of like funeral potatoes, but instead of potatoes, it has beans, so it is lower in carbs.  I've made it twice now in a month and will surely be making it again!

Ham and White Bean Bake

2 cans (15 oz each) white beans

1 can cream of chicken soup

2 cups sour cream

2 cups grated Mozzarella cheese

2 cups ham, cubed

 1 small onion, diced

2 cloves garlic, minced

1 tsp. thyme

1 T. olive oil

Kosher salt and ground pepper

Heat the oven to 350.  Grease a 2-quart casserole dish.

In a large skillet, heat oil over med. heat.  Add onion and cook until soft and transluscent.  It will take about 8 minutes.  Add the garlic and cook another couple of minutes.

Drain 1 can of beans and add to the skillet.  With a potato masher, mash up the beans until mostly smooth.  Add the other can of beans with the liquid.  Reduce heat and cook for 5 minutes.

Remove from heat and add soup, ham, sour cream, thyme, and half of the cheese.  Stir to combine and season with salt and pepper to taste.

 Put into the prepared casserole dish and top with the remaining cheese.  Bake until the mixture is hot and bubbly and the cheese is golden.  It should take about 40 minutes.  Let sit for 5 minutes before serving.

Burrito Bowls

 Michelle made us these delicious and easy Burrito Bowls when we visited.  They are healthy and every one of her kids loved it.  She pressure cooked her black beans, but you could use canned.

Burrito Bowls   

Quinoa, cooked

Black beans, pressure cooked in Instant pot or canned

Corn ( Cook in a skillet with oil, garlic salt, salt, pepper, cilantro, lemon juice, pepper flakes- all to taste)

Avocado, chopped

Salsa

Let everyone layer the ingredients in a bowl.  Other ingredients of choice could be added like chicken, sour cream, rice, onion, tomato, etc.

 

Beans and Ham Soup

Beans and Ham

One of our favorite wintertime soups is beans and ham.  I had the ham bone from our Christmas ham frozen and wanted to make beans and ham with it.   In Japan, I had a hard time finding dry beans like I was used to.  I usually use white navy beans, but couldn’t find any white beans at all.  I could only find red beans and little black, round beans.  I bought the black beans.  They were absolutely delicious.  I have never tasted a better bean in my life.  I soaked them overnight, then cooked them with the ham bone and vegetables.  It’s hard to describe, but their texture was smooth and creamy and just delicious.  At home I usually use white beans or pinto beans.  But now I know that black works, too!  You can also make this with a ham steak, and I have many times.

2 cups beans (navy, pinto, black or a mixture)

1 meaty ham bone or a ham steak

Bay Leaf

1 onion, chopped

2 or 3 carrots, chopped

2 or 3 stalks celery with leaves, chopped

About 2 quarts water or chicken stock

Wash and sort the beans, throwing out any bad ones.  Put them in a bowl and soak them overnight.  In the morning, or several hours before you want to eat them the next day, drain them and add the 2 quarts water and the vegetables.  You can do this in a pot on the stove or in a crock pot.  Put the ham bone( if you’re using a ham steak, you can add it later.)  Cook until the beans are soft (the time it takes varies by what beans you use.)  Remove the bone and take off the meat and chop.  Discard the bone.  Add the meat back into the soup.  Serve hot. 

This is the same dish made with white beans in America:

I like to serve it with grilled cheese sandwiches or slices of homemade bread.  

Black Bean 'n' Pumpkin Chili with Turkey

This is the perfect autumn meal, especially after Thanksgiving when you have leftover turkey to use. It is quick, healthy, and delicious! There is very little if any pumpkin taste, but the pumpkin makes it rich and smooth. We found the recipe online at Taste of Home and decided to try it to use up some of our mounds of leftover turkey and we are so glad we did. It is definitely a keeper!

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth (reviews online said that the recipe turned out more soupy, so I just did a little more than 2 cups of broth and it was great)
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Calico Beans

Ingredients:
1/2 lb ground beef, browned & drained
15 oz can lima or cannellini beans
15 oz can pinto beans
15 oz can corn
1/4 cup brown sugar
1 cup ketchup
1/2 TBSP vinegar
2 tsp prepared mustard
1 medium onion, chopped

Instructions:
Saute onion & ground beef together. Drain & rinse. Then add the mixture with all other ingredients in a slow cooker. Cover & cook on high for 3-4 hours. Serve with corn bread or whole wheat muffins.

Shonna's Chili

Ingredients:
1/2 lb ground beef
1 onion, minced
1 (30 oz) can chili beans with sauce
1 (30 oz) can kidney beans (or 3 cups of your own prepared from dried beans)
1 packet chili seasoning
1 (28 oz) can stewed tomatoes
1 small can tomato sauce

Saute onion, then add ground beef and cook until beef is no longer pink and onions are translucent. Drain, rinse & add back to pot. If I use 93% fat meat, I skip the rinsing part. Put stewed tomatoes and chili seasoning in a blender and blend until smooth. Add this and other ingredients to the pot with the meat and onions, stir and heat through on medium high heat about 5 minutes, stirring quite frequently, then simmer on low for 15 minutes or until hot, stirring every once in a while. Serve in a bowl or over a baked potato with corn bread on the side.

(sorry, it was so good, I couldn't wait to take the picture first, hence why the bowl is half full).
Enjoy! Yum!

Pantry Pick of the Month- Garbonzo Beans/ Ham and Bean Stew

I am a game player.  I just outed myself.  I turn most chores and things I do into a game.  I make up a game to get stuff done.  I came up with a game to have some fun with cooking and for this blog that I'd like to try this year. It is motivated by the fact that I have a lot of cans and boxes and packages of things in my pantry that need to be used.  Some of them I bought to make a recipe that I never made, and some I have no clue why they're there.  Kinda scary!  So, here's the game:  I'll reach into my pantry (it's really a deep closet and it's hard to see what's in there) and pull out a can or package or box and then do an Internet search  and find a recipe that uses that ingredient.  So, here's my January pantry pick:

I reached in and that's what I got.  I was very a little disappointed because I know there's better stuff in there, but that's the game.  I don't have any idea why I bought it.  When I went to allrecipes.com, I found that I could  use Garbanzo beans to make everything from fudge(really?) and brownies to bean salads to soups.  Since it's January, I chose a soup.  It actually was really good and I may be buying garbanzo beans on purpose from now on. I loved the texture of the garbanzos.  This recipe had very positive comments and 5 stars and was touted as the perfect Super Bowl Food.  Since I never watch the Super Bowl, I'll never know.  But I don't see why it wouldn't work!
I will give you the original recipe first, and then I'll add all of the ingredients that I put in- some suggested in comments by other allrecipes.com readers who had tried it.

Ham and Bean Stew
1 15 ounce can black-eyed peas, drained
1 15 ounce can black beans, drained
1 15 ounce can garbanzo beans, drained
1 16 ounce can chili beans with sauce
1 large onion, diced
2-3 cloves garlic, minced
1 pound ham, cubed (I used a ham steak)
Salt and cracked black pepper to taste (or you can put in some whole peppercorns)
That was it in the original.  Here's what I added:
2-3 carrots, diced
2-3 stalks celery, chopped
2-4 Tablespoons brown sugar
2-3 Tablespoons butter
1/2 teaspoon cumin
1/2 teaspoon chili powder
Chicken stock, as needed (about two cups)
Bacon, crumbled (optional)
A squeeze of ketchup
A splash of seasoned rice vinegar
A sprinkle of crushed red pepper flakes
A sprinkle of garlic powder

Sour cream to top when serving
In a saute pan, melt the butter.  Add the carrots, onions and celery.  Cook together until soft and add the brown sugar and garlic and mix well.  Put in the crockpot (or I just left in my Le Crueset and added the rest of the ingredients.  I then cooked it on the stove for awhile, and then put it in the oven for a few hours.  It was delicious.  I'm sure the crock pot would work great, too) .  Add the rest of the ingredients and cook all day on low.  Serve with a dollop of sour cream on top.

Another great use of garbanzo beans is Shonna' recipe on this site for hummus:
http://hungryhintons.blogspot.com/search/label/Hummus

Mexican Haystacks

A new favorite at our house are these Mexican Haystacks.  They are just delicious.  I've made them several times.  I doubled the recipe and made them for our family reunion.  It makes a huge batch.  With the recipe doubled, we fed 15 people with leftovers. This might be my new favorite home cooked Mexican dish!

Mexican Haystacks
1 8 oz. cream cheese
1 cup milk
1/2 cup water
1/2 cup sour cream
1 teaspoon cumin
1 onion, diced fine
1 1/2 teaspoons Better that Boillion or Boillion granules
1/2 teaspoon garlic salt (more or less to taste)
Pepper
1 package Hidden Valley Ranch Dip mix
3-4 chicken breasts ( or you can use a Rotisserie chicken and remove and dice the meat)
1 can diced green chilis
2 cups frozen corn or equivalent canned
1 can black beans, drained
1 can Rotel (diced tomatoes with Mexican seasonings added- choose a flavor that appeals to you)
To top: Diced tomato, Diced Avacado, Grated Cheese Cilantro (All are optional except the cheese)
1 bag Fritos or tortilla chips
Cooked Rice (you'll need about 2-3 cups cooked rice)

Now you have two choices on cooking method here.  I've tried them both.
Method 1: If you want to use the crock pot, spray the crock pot.  Add the cream cheese, milk, water, sour cream, cumin, onion, boillion, garlic salt, salt and  pepper, and dip mix.  With an immersion blender, blend it all up.  You could use a hand mixer, too.  Add frozen chicken breasts and cook on low all day until the chicken shreds.  Shred it.  You can remove it from the pot, or just do it in there.   OR
Method 2:   you can mix the sauce just the same in a large pot on the stove and heat up, then add the diced, cooked rotisserie chicken.  Both ways work and I didn't notice a huge difference.
Either way, after you mix in the cooked chicken, add the green chilis, corn, black beans and Rotel and mix well.  Heat well.  Serve over crushed tortilla chips and cooked rice.  Top with cheese and cilantro and avacado and tomato, if desired.

Patty's Baked Beans

 Here's an easy baked beans recipe that you can do in the crockpot- perfect for your summer barbecues.  Everyone loves these baked beans.  I got the recipe from my sister, Patty.

Patty's Baked Beans
 3 cans pork and beans, drain some of the liquid

1 can dark kidney beans, drained

1 can butter beans, drained

1 large onion, chopped

1 large green pepper, chopped

1 kilbasa sausage (can use light), cut in chunks Or 6-8 slices thick cut bacon, cut in chunks OR a small package of little smokies, cut up

1/2 cup molasses

1/2- 3/4 cup brown sugar

1/2 cup ketchup

2-3 T. chili sauce (opt.)

Few splashes rice vinegar

Mix in crock pot and cook all day on low.  

Southwestern Stuffed Green Peppers

Our garden has produced LOTS of green peppers this year.  I have many quart bags of diced peppers in my freezer.  This was our picking last week.  So I tried a new recipe for Southwestern Stuffed Green Peppers.  They were really good. The stuffing was good, but the topping really made them delicious.  My homegrown peppers were smaller, so I used more than the four called for in the recipe.  I just filled up the pan- and still had stuffing leftover.  I froze the leftover stuffing to use in burritos later.

Southwestern Stuffed Green Peppers

4 large Green Peppers, cut in half the long way, seeded

1 cup dry rice, cooked  (about 2 cups cooked)
olive oil
1 bunch green onions, sliced thin and divided whites and greens
1/2 lb. lean ground beef
1 cup frozen corn, or 1 can, drained
1/2 can black beans, drained
1 small can diced green chilis
1/2 cup salsa
1 tsp. cumin
1 tsp. garlic salt
1/2 tsp. paprika
cayenne pepper (pinch to more, according to taste) or Tabasco sauce
1 cup Jack or Mexican cheese
Salt and Pepper to taste

Topping:
1 cup sour cream or plain yogurt
Juice from a Lime ( about 3 T.)
2 cloves garlic, minced or pressed

Heat the oven to 350.  Cook the rice.   In a large skillet, drizzle in some olive oil.  Cook the onion whites with the hamburger.  Add the seasonings, and cook a minute more.  Stir in the rice, corn, beans, green chilis, salsa, and 1/2 of the cheese.  Mix well.

Get out a 13 x9 pan or similar baking dish.  Put about a cup of water in the bottom.  Fill each green pepper half with the stuffing mixture and place in the pan.   Cover with foil and bake for about 40 minutes.  Remove the foil and top with the other 1/2 of the grated cheese.  Put back in the oven until cheese is bubbly and melted and the peppers are el dente.
Whisk together the topping ingredients.  When you take the peppers out of the oven, put some of the topping on each pepper, then garnish with the greens of the green onions.  Serve with salsa, if desired.

Cream Cheese Chicken Enchiladas

A recipe I've made all 35 years of our marriage is Chicken Enchiladas.  When we were first married, and going to school, a couple had us over for dinner and served creamy chicken enchiladas.  I requested the recipe.  She was so certain I would ask for the recipe, that she had previously written the recipe on a card and had it all ready for me.  I thought that was funny.  I've made that recipe regularly for 35 years.  But I think I just discovered one that I like even better.  My complaint with the other one is that it just wasn't saucey enough.  This recipe has a delicious filling and separate sauce over the top of the enchiladas.  Now why didn't I think of that?  Try it;  I think you'll like it.  

I completely forgot to put the beans IN the enchiladas, so I just served them on the side.  I'm sure they would be delicious in.

Cream Cheese Chicken Enchiladas

Filling

3- 4 chicken breasts, cooked and shredded (you can use rotisserie chicken)

1 8 oz. pkg. cream cheese, cubed

1 4 oz. can green chilis, drained

1 can black beans, drained

Sauce

3T. butter

1 onion, diced

3T. flour

1 cup chicken broth
1/4 cup milk

2 14 oz. cans green enchilada sauce
1/2 cup sour cream

2-3 cups grated Mexican mix or Monterey Jack Cheese
10-12 Flour tortillas

Any or all of the following for toppings:
Sour Cream
Cilantro, chopped
Tomatoes, chopped
Black olives, chopped
Avocado, diced

Heat the oven to 375.
In a med. bowl, combine the filling ingredients.  I find it easiest to use my hands to combine.  Set aside.

In a large nonstick skillet, melt the butter over med. heat.  Add the onion and cook until the onion is soft and transluscent.  Sprinkle the flour over the onions.  Cook and stir for about a minute.  Then add the broth and milk.  The mixture will thicken and smooth as you stir it constantly.  Cook for about 4-5 minutes.  Remove from the heat and add the enchilada sauce and the sour cream.  Stir to combine well.

Grease a 9x13 (or larger if you have it) pan.  Spread about 1/2 cup sauce (or a little more) on the bottom of the pan.  Lay the tortillas out and divide the filling evenly between them.  Top with a handful of cheese, then roll up enchilada style.  Place seam side down in the pan.  Pour the sauce over the enchiladas.  Depending on the size of your tortillas and how many you use, you may need to use a 13x9 and a smaller square pan to fit it all.
Top with more cheese and cover tightly with foil.  You can put this in the fridge at this point for up to several days, or put in the oven to bake at 375 for 20-30 minutes until heated through and bubbly and the cheese is melted.  Remove the foil at the end.  As you serve, have people top with any or all of the following: sour cream, cilantro, tomatoes, avocado, black olives.

Apple, Bean, and Ham Casserole

I just made this as my "good sport" recipe this week as I've been trying to use beans from my food storage. It was tasty but I've made a few adjustments to make it more moist. I got the original recipe from Grandma's Casseroles: Home Style Favorites. The picture comes from the recipe book as well.

Ingredients:
1 pound boneless ham, diced in 1 inch cubes
3 cans (15 oz. each) Great Northern beans, drained and rinsed. Since I was cooking my own beans I just used 4 1/2-5 cups of cooked beans.
2 large onions, diced
2-3 medium Granny Smith apple, diced
3 TBSP dark molasses
3 TBSP packed brown sugar
1 TBSP Dijon mustard (I used a hot sweet mustard)
1 tsp ground allspice
1/4 cup thinly sliced green onions OR 1 TBSP fresh, chopped parsley
1/3-1/2 cup water (or use reserved cooking water from beans)
 Directions: Preheat oven to 350 degrees F. Combine diced ham, beans, onion, apple, molasses, brown sugar, mustard, allspice and water in 3-qt casserole pan; mix well. Cover w/ foil; bake 30-45 minutes until hot and bubbly. Sprinkle w/ green onions or parsley and serve. We served it w/ homemade bread and hummus. Muffins and steamed carrots would be good w/ it as well. -Makes 6 servings.

Costa Rican Rice and Beans

It seems most South-of-the-border countries have their own version of Rice and Beans. All that I've tried are delicious. We went to Costa Rica last summer and on our first morning there (notice I said "morning." Yes, for breakfast) we were presented with complimentary rice and beans to go along with our breakfast. We ate it several times during the week. Always served with this:

This is Costa Rica's pride and joy- Their Lizano salsa. It is delicious. We brought home a big bottle.

I've been craving those rice and beans, so I did an Internet search and found several recipes, all very similar. I kind of combined a couple and came up with a pretty good version of what we ate there. It includes this Lizano sauce. You can order it here . Or, the best way I can describe it is a cross between Worcestershire sauce and Heinz 57. I think you could replace it with either or a mixture of both and get a similar taste. This isn't exact science. I think every Costa Rican family makes this by just throwing together the ingredients, coming up with their own version. You can do the same. It makes a tasty side dish with chicken or fish. Or it's a delicious and healthy main dish. Add some avocado slices on the side. Yum!

Costa Rican Rice and Beans

4 cups (or so) cooked white rice (cook 2 cups dry rice to make about 4 cups)

2 lbs. Black beans (you can cook these yourself, or I used 2 cans, drained)

1 large onion, chopped

1 red bell pepper, chopped (I freeze peppers from our garden in the summer and mix them in a bag, so I used yellow, red, and green peppers)

1 bunch cilantro

oil

1 tsp. salt

2 T. Lizano Salsa (or replacement- see above)

A few splashes of Tabasco Sauce or Siracha or crushed red pepper flakes, to taste ( I used Siracha, but I think any of them would work.)

In a large fry pan, heat about 2 T. oil. Add the onion and peppers. Saute til soft, then add beans and a large bunch of cilantro. Stir and heat well. Add salt, salsa and hot sauce to taste. Taste and correct seasonings. Serve over hot rice and top with cilantro.

Bean with Bacon Soup

My husband's favorite canned soup has always been Campbell's Bean with Bacon soup. He just loves it. I like it, too. Especially with a grilled cheese sandwich. Here is a recipe for homemade Bean with Bacon soup.   Add a grilled cheese sandwich and you'll be in heaven.

3/4 lb. bacon (I used a whole lb.), cut into chunks OR 1 ham steak, cubed (I like this better)

1 onion, chopped

4 large carrots, chopped
2 stalks celery with leaves, diced

4 15oz. cans white beans

4 cups water

2 bay leaves

pepper to taste

1 1/2 T.  better than bouillon or 3 cubes bouillon

3 T. tomato paste (I open a can, then freeze what I don't use. Then you can just throw in a hunk of frozen tomato paste)

1 tsp. liquid smoke

2 tsp. Worcestershire sauce

2 T. apple cider vinegar

0-1 tsp. salt (wait to add this at the end.  You probably won't need any salt)

Pinch of dried basil

Pinch of dried thyme

2 T. sugar

Pinch of red pepper flakes (again, according to taste)

Cook your bacon chunks or ham chunks in the bottom of a large soup pot over medium high heat. When the edges of the bacon start to crisp, add the onions, celery, and carrots and continue to cook until the veggies are tender. Drain the beans and add to the pot. Add all of the other ingredients and stir well. Reduce the heat and simmer for about 30 minutes. Taste and add salt as desired. Serve. The leftovers are even better than the first night!

Adapted  from Jamiecooksitup.blogspot.com

Cheesy Enchilada Casserole

This recipe comes from Taste of Home Magazine. It was voted to be their #1 best casserole recipe. It is easy and really yummy.

1 lb. ground beef

1 large onion, chopped

2 1/2 cups salsa

1 can black or kidney beans, rinsed and drained

1/4 cup Italian Dressing

2 T. taco seasoning

1/4 tsp. ground cumin

6 flour tortillas

1 small can corn, or about 1 1/4cups frozen corn, optional

3/4 cup sour cream

2 cups shredded Mexican-blend cheese or cheddar cheese

1 cup (or so) shredded lettuce

1 tomato, chopped

1/4 cup chopped fresh cilantro (more or less to taste)

Avocado, diced (opt.)

In a large skillet, brown the beef and onion together. Drain. Add the salsa, beans, dressing, sour cream, taco seasoning and cumin. Mix well.

In a 2 quart baking dish that you have sprayed with Pam, put about 1/3 of the meat mixture, then a generous layer of grated cheese, then two of the tortillas. Repeat two more times, then top all with more cheese. Cover with foil (spray the underside of the foil with PAM) and bake at 400 for 25 minutes, or until hot and bubbly and yummy. Let stand for 5 minutes. Serve topped with lettuce, tomato, cilantro, avocado, and a dab of sour cream. You can also top with crushed corn chips, opt.

Baked Beans

I've made my sister, Patty's baked bean recipe for many years with booming success. But my husband found this other recipe in the newspaper a few weeks ago, so I made it for a neighborhood barbecue the other night, and they were amazing! It's from Dear Abby's cookbook (I also make her pecan pie- yum!). I usually make a new recipe just as it says the first time, but I found the original made a pretty small pot, and I needed a BIG pot, so I'll give you my altered recipe. The orginal also called for you to bake the beans in the oven, but I wanted to do them in the crock pot- so much easier and it doesn't heat the house.

The writer requesting the recipe in the article said she gets invited to parties just so that she'll bring these beans. I believe it; they were good. Everyone at our party loved them and they were gone in a flash!

Baked Beans

6-8 slices bacon, diced

1 cup chopped onion

2 cans (16 oz. pork and beans)

1 can butter beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 lb. sharp cheddar cheese, cubed

1 1/2 cup ketchup

1 cup firmly packed brown sugar

2 T. Worcestershire sauce

Cook the bacon and onion together in a skillet until bacon is crisp and onion is browned. Put in crock pot with the other ingredients and cook on low several hours- probably 6-8 hours, depending on your crock pot.

Enjoy with your next barbecue!!

Red Bean Salad

I found this recipe in a magazine a couple of years ago. It was good, but it seemed to lack substance and moisture, so I changed several things in it and Blake and I just love it now.
Ingredients:
3 1/2 TBSP Red Wine Vinegar
2 1/2 TBSP olive oil
2 cups Dark red kidney beans, drained (or 1 can)
3 TBSP candied pecans (original called for toasted walnuts, use what you like, I candied ours and it was yummy)
3 TBSP chopped cilantro
1 cup chopped apple
8 oz. cooked pasta (I did a mix of rotini and penne, use whatever you have)

Combine ingredients and serve. Add vinegar and/or olive oil as needed to satisfy your moisture texture needs.

Easy Black Bean Soup

This is so easy, yummy and packed w/ fiber. I actually put all ingredients in our crockpot for a couple of hours since I didn't have time right before we ate. It is yummy-enjoy!

Ingredients:
2 cans black beans
1/2 cup salsa
1 Tbsp Chili Powder
1 cup beef broth

Toppings:
tortilla chips
cheese
avacado
sour cream

Directions:
Put all ingredients in pot and bring to a boil. Simmer until everything is warm and serve w/ toppings.