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Tag: vegetables

Mardi Gras Roasted Squash

Mardi Gras Roasted Squash

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   Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: Marsha […]

Parmesan Zucchini Strips

Parmesan Zucchini Strips

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. Parmesan Zucchini Strips   Print Prep time 10 mins Cook time 20 mins Total time 30 mins   Author: Marsha Powell Recipe […]

Alphabet Soup

Alphabet Soup

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
 
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Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 14½ ounce container vegetable broth
  • 16 ounces mixed veggies
  • 6 ounces V-8 juice
  • 1 can tomato soup
  • ½ tsp. thyme
  • ¼ tsp. oregano
  • ¼ tsp. basil
  • pepper
  • ½ cup raw alphabet pasta
Instructions
  1. Cook pasta and drain. Rinse with cold water
  2. Combine all the other ingredients.
  3. Bring to a boil; cover and simmer 5 minutes.
  4. Add pasta. Serve.

 
Instant Pot Chunky Beef, Cabbage & Tomato Soup

Instant Pot Chunky Beef, Cabbage & Tomato Soup

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   Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: Marsha […]

Instant Pot Beef Vegetable Soup

Instant Pot Beef Vegetable Soup

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. Instant Pot Beef Vegetable Soup   Print Prep time 10 […]

Instant Pot Weight Loss Soup

Instant Pot Weight Loss Soup

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
 
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Author:
Recipe type: Soup
Cuisine: American
Serves: 12
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions chopped
  • 4 medium carrots chopped
  • 4 stalks celery chopped
  • 4 cloves garlic minced
  • 4 cups chopped cabbage half head
  • 1 green bell pepper chopped
  • 1 zucchini chopped
  • 1 small bunch broccoli florets
  • 1 14- ounce can diced tomatoes, undrained
  • 8 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt optional
  • ½ teaspoon black pepper
Instructions
  1. Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer.
  2. Add the cabbage, green pepper, zucchini, broccoli, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
  3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start.
  4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve.
  5. FOR THE STOVETOP:
  6. Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute longer.
  7. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
  8. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  9. Season to taste with salt and pepper. Serve.

 
Sweet Potato & Carrot Casserole

Sweet Potato & Carrot Casserole

Sweet Potato & Carrot Casserole I love sweet potatoes and carrots, so this is a no-brainer. Sweet Potato & Carrot Casserole   Print Prep time 55 mins Cook time 25 mins Total time 1 hour 20 mins   Author: Marsha Powell Recipe type: Side Dish […]

Honey Garlic Green Beans

Honey Garlic Green Beans

Honey Garlic Green Beans Green beans are NOT one of my favorite things, but this recipe makes them really good. Honey Garlic Green Beans   Print Prep time 10 mins Cook time 6 mins Total time 16 mins   Author: Marsha Powell Recipe type: Side […]

Creamy Chicken Vegetable Chowder

Creamy Chicken Vegetable Chowder

Creamy Chicken Vegetable Chowder

My favorite soups are the creamy ones and this one fits the bill.

Creamy Chicken Vegetable Chowder
 
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Author:
Recipe type: Soup
Cuisine: American
Serves: 12
Ingredients
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 2 quarts chicken broth
  • 1 pound skinless, boneless chicken breast halves – chopped
  • 1 (1 ounce) package ranch dressing mix
  • 1 teaspoon crushed red pepper flakes
  • salt to taste
  • ground black pepper to taste
  • ½ pound processed cheese food, shredded
  • 1 (16 ounce) package frozen green beans
  • 1 (15 ounce) can whole kernel corn
  • ¼ cup butter
  • ¼ cup all-purpose flour
Instructions
  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans and corn just before making the roux.
  3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes. Serve.

 
Marvelous Vegetable Soup

Marvelous Vegetable Soup

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

Roasted Harvest Vegetable Salad

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. Roasted Harvest Vegetable Salad   Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins   […]

Brussels Sprouts

Brussels Sprouts

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
 
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Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, roots trimmed, halved
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 tablespoon lemon juice
Instructions
  1. Set a large sauté pan over high heat. Add oil and Brussels sprouts and season well with salt and pepper. Don't move the pan for 5 minutes, for light browning.
  2. Stir well and cook until lightly browned and wilted, 6-8 minutes longer. Add lemon juice and stir well.

 
Hearty Vegetable Soup

Hearty Vegetable Soup

Hearty Vegetable Soup Here’s another soup I would make when the kids were home. It will freeze well, too.  Hearty Vegetable Soup   Print Prep time 20 mins Cook time 11 hours Total time 11 hours 20 mins   Author: Marsha Powell Serves: 8 Ingredients […]

Winter Vegetable Soup

Winter Vegetable Soup

  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. Winter Vegetable Soup   Print Prep time 20 mins Cook time 8 […]

Root Vegetable Gratin

Root Vegetable Gratin

Root Vegetable Gratin
 
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Adapted from Southern Living
Author:
Serves: 8
Ingredients
  • 1 large rutabaga, peeled and cut into ⅛-inch-thick slices
  • 2 large russet potatoes, peeled and cut into ⅛-inch-thick slices
  • 3 large parsnips, peeled and cut into ⅛-inch-thick slices
  • 1½ teaspoons kosher salt
  • 1½ cups heavy cream, divided
  • 8 ounces Gruyère cheese, shredded (about 2 cups), divided
Instructions
  1. Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and ¾ cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with ¾ cup of the Gruyère. Layer one-third of the rutabaga mixture, ¾ cup of the Gruyère, and remaining rutabaga mixture and ¾ cup cream. Top with remaining ½ cup Gruyère.
  2. Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.