Category: Vegetable

Butternut Squash Bisque

~ elisag325 ~ Leave a comment

Ingredients Serves 8

  • 2 medium onions
  • 2 large stalks celery
  • 2 large carrots, peeled
  • ¼ cup olive oil
  • 2 (20 oz) pkgs cubed butternut squash
  • ½ cup dry white wine
  • 2 (32 oz) containers Nature’s Promise Organic Vegetable Broth
  • ½ cup half & half
  • 2 tbsp chopped chives

Steps

  1. Chop the onions and celery. Thinly slice the carrots.
  2. In a 6- to 7-qt pot, heat the oil on medium. Add onions and celery. Season with salt. Cook 8–10 min., until almost tender, stirring often.
  3. Add carrots and the butternut squash. Cook 5 min., stirring occasionally. Add the wine. Heat to a simmer and simmer 2–3 min., until slightly reduced.
  4. Add the broth. Heat to a boil on high. Reduce heat and simmer 20–25 min., until carrots and squash are very tender.
  5. Remove soup from heat. With immersion blender or in batches in regular blender, purée soup until smooth. When ready to serve, heat purée on medium and whisk in the half & half. Season with salt and pepper to taste. Divide among bowls. Garnish with the chives.
  6. UPGRADE: Stir together a bit of sour cream and half & half until slightly runny. Swirl into each bowl of soup before adding chives.

Variations

To serve 4: Halve ingredient amounts. Use 3- or 4-qt pot.

To serve 16: Double ingredient amounts. Use 9- or 10-qt pot.

Nana’s Vegan/Plain Sauce

~ elisag325 ~ Leave a comment

Eight-quart pot  

  • Cover bottom of sauce pan with olive oil     good bit 
  • ADD: 
  • Onion    1 cup chopped small     1 medium  
  • Carrots ½ cup chopped small     1-2 carrots this will help sweeten 
  • Celery ½ cup chopped small       1 small celery stick 
  • 4- 5 minced fresh garlic gloves 
  • Brown onion, carrots ,celery and garlic in olive oil till golden  
  • ADD: 
  • 2 – 28 oz crushed tomatoes  
  • 2 – 28 oz diced tomatoes 
  • ½ teaspoon fennel seeds        again I don’t measure but you don’t want it strong just a slight subtle taste 
  • I season the cans separately with salt and pepper and Fresh basil  
  • Bring to a boil then simmer for at least 1 hour 

Sun-Dried Tomato Dip

~ elisag325 ~ Leave a comment

INGREDIENTS

1/4 cup sun-dried tomatoes in oil, drained and chopped
8 ounces cream cheese, at room temperature*
1/2 cup sour cream
1/2 cup mayonnaise, best quality such as Hellmann’s
10 dashes Tabasco sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired

INSTRUCTIONS

Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.

Sun-Dried Tomato Dip

Potato Salad

~ elisag325 ~ 1 Comment

From: Nana

3 # potatoes cook with skin     in salted water

  • 1/2 cup chopped carrots (about three)
  • 1/2 cup chopped celery (about three)
  • 1/2 cup chopped onion
  • 1/2 teaspoon celery seeds
  • 4 hard boiled eggs

 

5 # potatoes cooked in skin     with salted water

  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 teaspoon celery seeds
  • 6 hard boiled eggs

Skin cooled potatoes    chop to bite size

  1. add vegetables and mix well with dressing
  2. cut up eggs and mix in       I save 2 eggs to slice on top to decorate   Finish with a Sprinkle of paprika

Dressing

  • 3 1/3 cup mayonnaise
  • 1/3 cup prepared mustard
  • 5 teaspoons white vinegar
  • salt & pepper to taste
  • Mix all above well

This is enough dressing for 5 pounds.  You can refrigerate the left over for several weeks in the refrigerator when you make 3 pounds

I have also used the potatoes that are in the bag that you steam and left the skins on for a fast fix for dinner

 

 

 

Cajun Chicken w Honey Butter Sweet Potatoes & Carrot Cabbage Slaw

~ glad82 ~ Leave a comment 
1 -2 Carrots
1-2 Limes
2-4 Sweet Potatoes
4 - 8 oz Red Cabbage 
3 - 6 oz Sour Cream
1 - 2 tbsp ( 3-6 tsp) Cajun Seasoning
12 - 24 oz Chicken Breast
1/2 -1 fl. oz Honey
2 - 4 tbsp (12 tsp) Butter/Margarine
1/2 -1 tsp Sugar
1-2 tbsp Vegetable Oil
  1. Prep wash & dry all produce. Set aside 2 tbsp butter, & allow to come to room temperature. Peel & grate carrot until you have 1/3 c ( you may need all the carrot). Zest 1/2 tsp from lime, then cut into quarters. Prick sweet potatoes all over w a fork.
  2. Mix in small bowl sour cream, lime zest, 3/4 tsp Cajun seasoning ( use the rest later) & a squeeze of lime. Season w salt, pepper, & more lime to taste.
  3. Toss cabbage & grated carrots in a  medium bowl, then add have the sour cream mixture & 1/2 tsp sugar. Toss to combined. Season generously w salt & pepper. Add more lime to taste & let chill in frig. Reserve rest of sour cream.
  4. Cook 1 tbsp oil in a large pan over medium heat. Pat chicken dry w a paper towel. Season all over w salt, pepper, & remaining Cajun seasoning. Add chicken & cook until no longer pink in center, about 6-8 minutes per side. Remove from pan & set aside. Around the same time that the chicken is halfway done, place sweet potatoes on a plate. Cook in microwave until tender, about 5 minutes. flipping halfway through.
  5. Mash sweet potatoes in a small bowl w honey & reserved butter. Season w salt & pepper. Thinly slice chicken and serve on  plates,

 

Irish Potato Soup

~ Robbie Gladmon ~ Leave a comment

From: web 35 mins.

  • 3 medium potatoes, sliced 1/4 ” thick (3 cups)
  • 2 tablespoons butter
  • 4 med. green onions (1/2 cup)
  • 1 stalk celery (1/2 cup)
  • 1 3/4 cup chicken broth
  • dash black pepper
  • 1 1/2 cup milk
  1. 3 Quart sauce pan
  2. Melt: butter
  3. ADD: onions & celery till tender
  4. STIR: broth, pepper,potatoes
  5. COVER: & cook 15 minutes until potatoes are done
  6. Hand held blender: blend till smooth

Poor Mans Crab Cakes

~ Robbie Gladmon ~ Leave a comment

From: Elizabeth

  • 2 Cups zucchini
  • 2 eggs
  • 1 Tbs mayo
  • 2 Cups panko bread crumbs
  • 1 Tbs old Bay (or to taste)
  • 1 tsp mustard
  • 1 Tbs worchester sause.
  1. Shred a zucchini by hand or in a processor, squeeze out as much liquid as you can.
  2. Mix together, make into cakes.
  3. Fry in oil as you would a crab cake, about 5 mins per side

Zucchini Quiche

~ Robbie Gladmon ~ Leave a comment
  • 4 beaten eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/2 cup oil
  • 3 cups thinly sliced zucchini
  • 1/2 onion thinly sliced
  • 1 teaspoon fresh parsley minced
  • 1 teaspoon garlic powder
  • 1 cup biscuit baking mix
  1. Preheat Oven 350
  2. Combine:
  3. biscuit,eggs,cheese & oil – blend till smooth
  4. Add:
  5. zucchini, onion & spices – stir well
  6. Spread in lightly greased 9″ pie plate
  7. Bake 30 minutes

Zucchini Bread 1995

~ Robbie Gladmon ~ Leave a comment

From: Mom

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups grated zucchini
  • 3 cups flour
  • Optional:
  • 1 cup walnuts
  • 2 cups chocolate chips
  • 1 teaspoon salt
  1. Preheat oven 350
  2. Grease & flour 2 loaf pans
  3. Beat:
  4. eggs, sugar, oil till creamy
  5. cinnamon, salt, baking soda & powder
  6. ADD:
  7. flour and zucchini (alternating between the two)
  8. BAKE: 1 hour or until golden brown and toothpick comes out clean
  9. Glass pans bake faster, metal may take 10 minutes longer