Lord Woolton Pie The classic World War 2 cheap vegetable pie with a delicious shortcrust pastry crust and loaded with lots of seasonal root vegetables. One of the best rationing meals during World War 2. Remember – A family didn’t always have meat with their […]
Mardi Gras Roasted Squash This looks so pretty on the plate. I made some yesterday and it tastes just as good as it looks. Mardi Gras Roasted Squash Recipe Type: Vegetables Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]
Parmesan Zucchini Strips
Zucchini is particularly good done this way. Make sure they’re a beautiful golden brown so they’ll be nice and crispy.
- 1/3 cup seasoned bread crumbs
- 1/4 cup Parmesan
- 4 small zucchini, quartered lengthwise
- 1/4 cup egg substitute
- Combine bread crumbs and Parmesan
- Dip zucchini in egg and then into the crumbs.
- Place on a baking sheet coated with nonstick cooking spray.
- Bake at 450 degrees F. for 20 to 25 minutes or until golden brown and tender.
Alphabet Soup Do you all remember having alphabet soup when you were a kid? I do. My Mom always kept some on hand. Alphabet Soup Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 10 mins Total time: 20 mins […]
Instant Pot Chunky Beef, Cabbage & Tomato Soup This is so good and it’s one of those that freezes well. Instant Pot Chunky Beef, Cabbage & Tomato Soup Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]
Instant Pot Beef Vegetable Soup
I’m trying to post recipes that will help with all our New Year’s resolutions to eat healthier. I’m sure hoping that these Instant Pot soup recipes will work for everyone.
- 2 pounds ground beef
- ½ medium onion diced
- 2 cups frozen Lima beans
- 2 cups frozen mixed vegetables
- 2 cups frozen corn
- 3 cans diced tomatoes
- 2 cups water
- Salt and pepper to taste
- Set your Instant pot to sauté setting. Cook meat and onions until brown and onions are soft.
- Add all the other ingredients to the Instant pot.
- Add lid and and set to sealing.
- Click the manual button and set the time for 4 minutes. Allow it to naturally release the pressure for 5 minutes and then do a quick release
- Remove lid, stir, and add more salt and pepper to taste.
Instant Pot Weight Loss Soup This soup is really good if you want to shed some pounds. I’ve got lots of it made up and frozen. Instant Pot Weight Loss Soup Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: […]
Sweet Potato & Carrot Casserole I love sweet potatoes and carrots, so this is a no-brainer. Sweet Potato & Carrot Casserole Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 55 mins Cook time: 25 mins Total time: 1 hour 20 mins Serves: […]
Honey Garlic Green Beans
Green beans are NOT one of my favorite things, but this recipe makes them really good.
- 4 tablespoons honey
- 2 tablespoons reduced-sodium soy sauce
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds fresh green beans, trimmed
- Whisk together first five ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry.
- Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.
Creamy Chicken Vegetable Chowder My favorite soups are the creamy ones and this one fits the bill. Creamy Chicken Vegetable Chowder Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 12 Ingredients 1 […]
Marvelous Vegetable Soup This is soooooo good. You can make it to suit your family. I had partial bags of different veggies just sitting in the freezer, so threw those in too. In the picture you can probably see the okra, the lima beans and […]
Roasted Harvest Vegetable Salad
This is a bit different then what you’d normally see on your Thanksgiving table. It’s really good for a change.
- 1 pound parsnips, peeled and cut lengthwise
- 1 pound carrots, peeled and cut lengthwise (I used a few larger carrots and a bag of rainbow baby carrots)
- 1 pound butternut squash, peeled and cubed
- 1 cup frozen pearl onions, thawed
- 1 pound small Brussels sprouts, trimmed and halved
- 2 – 3 small purple potatoes, sliced
- 3 fresh rosemary or thyme sprigs
- 5 tablespoons extra virgin olive oil (use a combination of olive oil and melted butter if you prefer)
- Kosher salt and freshly ground black pepper
- 1 head radicchio, separated into leaves
- Apple Cider Vinaigrette
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 2 tablespoons finely chopped shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 425°. Divide vegetables between two aluminum foil-lined jelly-roll pans. Drizzle with oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
- Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
- Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
- To serve, let vegetables stand 20 – 30 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange roasted vegetables alongside or on top of radicchio leaves on a serving platter. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
- Vinaigrette: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
Brussels Sprouts When I was growing up, my Mom would call these Little Cabbages. We don’t have these often, but I do like them. Brussels Sprouts Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 12 mins Total time: […]
Hearty Vegetable Soup Here’s another soup I would make when the kids were home. It will freeze well, too. Hearty Vegetable Soup Author: Marsha Powell Prep time: 20 mins Cook time: 11 hours Total time: 11 hours 20 mins Serves: 8 Ingredients 2 lbs. lean […]
Winter Vegetable Soup
I used to make this when the kids were home. It doesn’t make a whole lot, but you can always double it and put it in the freezer for later.
- 2 cups sliced leeks
- 3 cups diced potatoes
- 2 cups sliced carrots
- 1 1/2 cups diced turnips
- 3 cups diced yellow squash
- 1 small cauliflower, cut into small florets
- 1 package (10 oz) frozen peas
- 1 1/2 tsp savory
- 1 bay leaf, crushed
- 2 1/2 cups chicken stock
- Combine all the ingredients in the crock pot. Turn it on LOW and cook for 8 hours.
Root Vegetable Gratin Author: Marsha Powell Prep time: 30 mins Cook time: 65 mins Total time: 1 hour 35 mins Serves: 8 Adapted from Southern Living Ingredients 1 large rutabaga, peeled and cut into 1/8-inch-thick slices 2 large russet potatoes, peeled and cut into 1/8-inch-thick […]