Posts filed under ‘Vegetables’
Yes, I love potatoes and try them in all kinds of ways. I tried this recipe just because I loved the original name which was Masculine Potatoes I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.
Mr. Meat Eater hates bacon in recipes so I had to leave it out. To compensate, I used a bit more horseradish. The hardest thing about making these potatoes, is boiling and mashing the potatoes. They are perfect for steak or roasts.
6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley
Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.
Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.
Place in servings dish and sprinkle with chopped fresh parsley.
Makes 6-8 servings.
Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends
Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:
Like Del Monte on Facebook HERE
Click on the Like Button and access the Crown the Cook application
Click “Submit Recipe”
Complete the registration form
Upload your recipe photo and enter your recipe
Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE
If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!
The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.
Official rules for the contest can be found HERE
If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.
On to my recipe ~ Fried Cabbage for St. Patrick’s Day. Probably not something too many people like but I love it. In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole. When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version. Actually, it’s really sauteed. I use butter but you can use bacon grease if you have some. This isn’t really a recipe per se but just how I make it!
My Fried Cabbage
1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste
Slice the cabbage into thin slices and pull the slices apart.
Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.
Place on a plate or in a bowl and season with pepper.
I only use a third of the cabbage at a time if I am making it just for me.
Makes 4-6 servings
Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook. Don’t forget to sign up for my giveaway of a copy of this cookbook! To enter, go to THIS POST! Entries on any other posts or on Facebook will not be counted!
I LOVE minestrone soup! I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner. I read the ingredients and that’s as far as I go. I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me. And that’s what happened with this recipe. I didn’t start with dried beans so I used two cans of navy beans, rinsed. My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans. Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach. In place of the water used to cook the dried beans, I used chicken broth. I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe? I followed the recipe just using my substitutions. You can make any recipe your own and this is just a good example of it. This particular recipe is so good and that makes it easy to add your own ingredients. My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.
The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa. Here is her recipe the way it is in the book.
2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley
In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.
Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.
Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.
Garnish with Parmesan, if desired.
Makes 8-10 servings.
I am just starting to play catch-up with the recipes I made right before my gout attack and this is one of them.
I found this recipe on Pinterest although it was pinned from Kalyns Kitchen and it is WONDERFUL!! It’s easy to make and would go well with almost any main dish. I made it as the recipe stated except I went heavy on the Parmesan because I love it.
Roasted Mushroom Green Beans
8 oz. mushrooms, sliced in 1/2 inch slices ~ I used Baby Bellas
1 lb. fresh green beans, thin ones are preferred ~ I used Haricot Verts
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese ~ I used much more
Preheat oven to 450º. Clean mushrooms with a damp cloth and slice. Wash and trim green beans if needed. Cut green beans in half although I did not do this since mine were not long.
Put green beans and mushrooms into a Ziploc bag. Stir together olive oil and balsamic vinegar and pour over, then smoosh the bag or so all the beans and mushrooms are lightly coated with the mixture.
Arrange green beans and mushrooms on a large cookie sheet, spreading them out so the beans and mushrooms are not crowded. Roast for 20-30 minutes and check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
Season beans and mushrooms with salt and pepper to taste and then sprinkle grated Parmesan over the top and serve hot.
Makes 6-8 servings.
I am a huge Pinterest addict and I found this recipe there. It is wonderful and meets my criteria of being easy to make. These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.
This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.
Bourbon Sweet Potatoes
3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature
Preheat oven to 350º.
Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.
Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.
Stir in butter before serving.
Makes about 6-8 servings.
My house was freezing yesterday which made me think of soup which made me think of potato soup. Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction. Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.
This is a very easy recipe. I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t. Just make sure you remember to bake your potatoes earlier in the day. I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store. It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.
Easy Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese
In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.
In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.
Add the potatoes, cream and Tabasco and heat through but do not boil.
Garnish with bacon or bacon bits and cheese.
Makes 4 servings.
A recipe that combines my two favorite things ~ potatoes and horseradish! This is a very simple recipe that goes well with just about any main dish. I served them with grilled strip steaks and sauteed onions and mushrooms.
The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!
Roast Potatoes with Lemon and Horseradish
1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)
Heat oven to 350º.
Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.
Cover and bake for 55-65 minutes or until potatoes are fork tender.
Garnish with lemon slices and sprinkle with the parsley.
Makes 6 servings
I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.
You all know I am seriously addicted to potatoes but I try not to eat them too often. Sometimes I just can’t help myself. This recipe is easy and delicious and would go with just about anything. I used a bag of small, yellow potatoes, but you can use any potato that you want.
Honey Roasted Potatoes
1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper
Preheat oven to 375º. Lightly grease a 9×13 baking dish.
Place potatoes in prepared pan and sprinkle onion over the top.
Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.
Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.
Makes 4 servings.
I think if it weren’t for Mr. Meat Eater, I could cheerfully never eat meat again. I crave veggies and I am always on the prowl for something new to do with them because I’m not a fan of “plain” veggies when I can have “fancier” veggies.
Super easy recipe and it’s easy enough to make at the last minute. I think it works with just about any main dish.
Teriyaki Snow Peas and Mushrooms
1 tbsp vegetable oil
1/2 lb snow peas
8 ozs mushrooms, sliced ~ use your favorite
2 tbsps teriyaki sauce
Heat the oil in a skillet over medium-high heat. Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.
Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.
Makes 4 servings.