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 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 […]
Do you all remember having alphabet soup when you were a kid? I do. My Mom always kept some on hand.
- 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
- ½ cup raw alphabet pasta
- Cook pasta and drain. Rinse with cold water
- Combine all the other ingredients.
- Bring to a boil; cover and simmer 5 minutes.
- Add pasta. Serve.
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
This soup is really good if you want to shed some pounds. I’ve got lots of it made up and frozen.
- 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
- 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.
- Add the cabbage, green pepper, zucchini, broccoli, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
- 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.
- 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.
- FOR THE STOVETOP:
- 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.
- Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Season to taste with salt and pepper. Serve.
Creamy Chicken Vegetable Chowder
My favorite soups are the creamy ones and this one fits the bill.
- 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
- 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.
- 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.
- 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.
When I was growing up, my Mom would call these Little Cabbages. We don’t have these often, but I do like them.
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, roots trimmed, halved
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon lemon juice
- 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.
- Stir well and cook until lightly browned and wilted, 6-8 minutes longer. Add lemon juice and stir well.
- 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
- 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.
- 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.