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Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Saturday, October 18, 2014

Slow Cooker Autumn Butternut Squash Stew

For day 18 of Soup Month 2014 we made a Slow Cooker Autumn Butternut Squash Stew that is perfect for a chilly fall dinner.  This delicious, earthy stew is packed with cubes of butternut squash, potatoes, carrots and thinly sliced kielbasa sausage, that slow cook during the day so dinner will be ready and waiting for you when you arrive home.


There are a couple of small ingredients that add a huge boost of flavor to this stew and create a really remarkable broth.  Tiny pearl onions add a little sweetness to the stew, followed by just a bit of red wine vinegar for acidity, and the final touch, a teaspoon of herbs de Provence.

If you're not familiar with this herb blend, it is a combination of dried rosemary, marjoram, thyme and savory, and it's kind of the "secret ingredient" to many French meals.  I've tried this blend from several manufacturers and my favorite is McCormick's Gourmet Collection.  The herbs can be used to season many types of soups and stews and even works nicely in stuffing and salad dressing recipes, so it's a good spice blend to have on hand.

Serve this stew with simple baked dinner rolls and a glass of bold, fruity red wine, such as a 2010 Undici Sangiovese, for a perfect fall dinner.  Enjoy!!

1-1/2 lbs  Butternut Squash, peeled and cut into 1/2-inch cubes
2 medium  Russet Potatoes, peeled and cut into 1/2-inch cubes
2  Carrots, peeled and cut into 1/2-inch slices
2 cups  Beef Broth
1 TB  Red Wine Vinegar
1/2 tsp  Ground Black Pepper
1/2 tsp  Salt
1 tsp  Herbs de Provence
1 lb  Kielbasa, cut in half lengthwise and thinly sliced
12 - 15  Frozen Pearl Onions
1/4 cup  Cold Water
2 TB  Cornstarch

Combine the butternut squash, potatoes, carrots, broth, vinegar, pepper, salt and herbs in the slow cooker.

In a medium skillet over medium-high heat, brown the kielbasa and onions until both are slightly browned on the edges, about 5 - 6 minutes.  Transfer the sausage and onions to the slow cooker, cover and cook on LOW until the vegetables are tender, about 6 hours.

During the last 20 minutes of cooking time, combine the water and cornstarch in a small bowl, then pour the mixture into the stew.  Mix gently with a spoon and heat until the stew has thickened, about 5 - 10 minutes.

Wednesday, January 29, 2014

Brats with Mustard Potatoes and Candied Red Cabbage

Wow, it's been a busy and cold month to start off this new year.  For those of us living in Florida, with temperatures down into the 20's and 30's, we can't wait for the spring thaw.  I miss grilling, and sitting outside on the patio, and just seeing the sun at this point!  Come on Spring, we're ready any time. :-)

This past weekend we took a quick trip to one of our favorite Florida spots, St Augustine Beach.  It did actually warm up to the middle 60's and we even got a full day of sunshine, so we were very happy with the weather and for the much needed getaway.

On our return trip we stopped at a roadside farmers market and found lots of fresh goodies, including red and green cabbage that had just been harvested from the farm next door.  I never even knew cabbage grew in Florida so I was kind of excited.  Other local crops included grape tomatoes, tiny yellow tomatoes, fresh carrots and kale and even Brussels sprouts still on the stalk, which was really cool.


So we brought home a bushel of farm fresh veggies and it was time to make something yummy.  The red cabbage was the first thing on my mind and I knew what I wanted to make.  A totally German meal of red cabbage, candied with a bit of brown sugar and red wine, gold potatoes with a mustard vinaigrette and some German brats.  This is a great meal to serve family style for guests and I guarantee you won't have many leftovers.  If you do have leftovers, they are even better the next day. This is comfort food at its best.

There are 3 components to this meal, the braised cabbage, the mustard potatoes and the brats, so depending how much space you have on your stove, you can prepare this meal a couple different ways.  I simmered the brats in a few cups of water and then kept them warm until ready to serve, but if you have access to a grill, that would make this dish even easier.

8 - 10 Brats - cooked to your liking and ready to serve

Braised Red Cabbage
4  Strips of Bacon, diced
1 large  Yellow Onion, peeled and sliced
2 lbs  Red Cabbage, cored and sliced
3 TB  Brown Sugar
1/2 cup  Chicken Stock
1/2 cup  Dry Red Wine

Heat a large skillet over medium heat, add the bacon and cook until softened but not crispy.  Add the onion and saute until tender, about 6 minutes.

Add the cabbage, brown sugar, stock and wine and stir.  Cover and cook over medium heat until the cabbage softens, about 5 minutes.  Remove the lid and cook until the liquid reduces slightly, about 10 minutes, stirring occasionally.  Try not to overcook the cabbage, it should be just tender when served.

Mustard Potatoes
2 lbs  Yukon Gold Potatoes
1/4 cup  Red Wine Vinegar
1/4 cup  Whole Grain Mustard
1/4 cup  Dijon Mustard
3/4 cup  Olive Oil
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
2 TB  Olive Oil
1/2 tsp  Dried Thyme

In a large pot boil the whole potatoes in salted water and cook until tender, about 30 minutes.  Drain the potatoes and cool for 15 minutes or until cool enough to handle.  Peel off the skin and cut the potatoes into 2-inch chunks.  Set aside.

In a small bowl combine the vinegar and both mustards, salt and pepper.  Whisk to combine and set aside.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.  Add the potatoes and thyme to the skillet and season lightly with salt and pepper.  Cook for about 8 minutes, turning several times, until the potatoes are golden and crispy on the edges.

When potatoes are golden, remove the pan from the heat and drizzle the potatoes with a 1/2 cup of the vinaigrette and stir gently to coat.  Serve the remaining vinaigrette at the table so each person can add more as desired.

Plating the Meal 

Place the red cabbage onto a platter, line the edges with the mustard potatoes and place the brats down the center with a little extra cabbage over the brats.  Serve immediately with the extra vinaigrette.  Serves about 8 people.  Enjoy!!

It's Almost Spring!!

Saturday, October 5, 2013

Roasted Red Pepper Soup with Ricotta Dumplings

For day 5 of Soup Month 2013, we made a silky smooth Roasted Red Pepper Soup, seasoned with white wine, onions, carrots and thyme.  To make this soup even better, we topped the soup off with a few Ricotta Cheese and Chive Dumplings that were incredibly light and fluffy.

Since my daughter is allergic to tomatoes, tomato soup is something that we all miss, and this soup makes an extremely tasty substitute.  Everyone loved the soup and I'm sure we will be making it often in the future.  I imagine this would be amazing with a simple grilled cheese sandwich. Mmmm.  Well, that's for another day!

If I am correct in my vegetarian terms, this would be suitable for lacto-vegetarians by substituting the chicken broth with vegetable broth, and this makes an excellent meat-free dinner even if you are not following a vegetarian diet.


Cook time for this soup is only about 30 minutes, and the dumplings are super easy to make in about 5 minutes, with 10 minutes of cooking time.  The dumplings can be made while the soup is cooking, so this works great for a weeknight dinner.  This is a fantastic soup and I hope you enjoy it.

Red Pepper Soup
1 TB  Olive Oil
1 small  Onion, chopped
2  Carrots, peeled and chopped
1 TB  Minced Garlic
1/2 tsp  Dried Thyme
1 carton  College Inn White Wine and Herb Broth
2 cups  Chicken Broth  or  Water
1 - 24 oz jar  Roasted Red Peppers, drained
1 large  Russet Potato, peeled and chopped
1/2 cup  Dry White Wine
1 TB  Sugar
Kosher Salt and Ground Black Pepper, to taste

Heat olive oil in a large soup pot over medium-high heat.  Add the onions, carrots, garlic and thyme  and sauté until the onions are softened, about 5 minutes.  Add the broths, peppers, potato, wine and sugar and bring to a simmer over medium-high heat.  Reduce heat to medium-low and simmer until the potatoes are cooked, about 20 minutes. 

While the soup simmers make the ricotta dumplings.

Ricotta and Chive Dumplings
8 oz  Ricotta Cheese
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
1  Large Egg
1/4 cup  Grated Parmesan Cheese
1/2 cup  Flour
2 TB  Minced Fresh Chives

Bring 3 quarts of water to a simmer in a large open pot. (By using a wide pot you will be able to make all of the dumplings in one batch.)

Using a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process for 20 - 30 seconds.  Transfer the dumpling batter to a bowl and stir in the chives.

Drop the batter, 1 tablespoon at a time, into the hot water.  Simmer the dumplings for 10 minutes, then remove the dumplings with a slotted spoon, drain and place on a platter.  Keep warm until ready to add to the soup.

Now to Finish the Soup

Remove the soup pot from the heat and let rest for 5 minutes.

Using a stick blender, puree the soup until smooth.  Season to taste with salt and pepper.

Ladle the soup into bowls and place 3 or 4 dumplings in the center of each bowl.  Serve with garlic bread and a dry Chianti wine.  Enjoy!!

Saturday, June 29, 2013

Old Fashioned Pea Salad

With summer upon us and the 4th of July right around the corner, this is a super easy recipe that will be a welcome change at your next cookout.  Instead of the usual macaroni or potato salad, this simple, old-fashioned recipe is something everyone will love, and they will be asking for the recipe!

We wanted something light and cool to serve at our barbecue tonight, and I was trying to come up with something new.  Then this recipe popped into my head and I knew it would be perfect.  Pea Salad is something I have not made in many years, and I can't believe I had not thought about it before now.  With a very short list of ingredients, and literally one or two minutes of stirring, this will be the easiest salad you've ever made.  Sweet baby peas, chopped eggs, a little grated cheese and mayo plus a few seasonings and you are ready to serve.  That's all there is to it.  Enjoy!!


16 oz  Frozen Peas, defrosted
2 TB  Chopped Pimentos
1/2 cup  Light Mayonnaise
2  Large  Hard-Boiled Eggs, peeled and chopped
1/2 cup  Grated Cheddar Cheese
1/2 tsp  Salt
1/4 tsp  Ground Black Pepper
1/4 tsp  Ground White Pepper

In a medium bowl combine all ingredients and stir until blended.  Will keep in refrigerator for up to 1 week.

Sunday, April 28, 2013

Sauteed Collard Greens with Bacon

This was the main focus of our Southern dinner tonight, the Sautéed Collard Greens.  My husband brought these giant leaves home from work, saying all of his co-workers loved them, so maybe I could cook something with greens, too. Surprise!!

These huge greens were quite a mystery to me but I was pleased with the way they turned out.  In order convince my youngest daughter, a.k.a. - the picky eater, to try these, I knew I would have to include something to spark her interest, and I thought Bacon!  That almost always works.

 
So we started with sautéed bacon and onions, which is a great start for just about anything, then added the greens and let them cook down for about 20 minutes.  The greens were actually delicious with a flavor somewhat similar to cabbage, but also like spinach.  The 20 minutes of cooking time can be extended depending on your own preferences.  After 20 minutes they were nicely softened, but still tender-crisp.

Collard greens are very different but I can't wait to try them in other recipes.  They might even be good in a quiche, so stay tuned for that at a later date.

My daughter liked the greens, too.  She added a little dash of cider vinegar to hers, which is also the way she likes to eat spinach.  So whatever works for her, works for me. Collard greens might have a bit of a bad reputation, especially for Northerners, but they are definitely worth trying.  The nutritional content is pretty amazing, with just 46 calories in a 1/4 pound of greens and they are a great source of vitamins C, K, and fiber.

We served the Collard Greens with Crispy Crunchy Fried Chicken and Baked Corn PuddingEnjoy!!

1  lb  Collard Greens
1/4 lb  Bacon, chopped
1 medium  Onion, chopped
Water, if needed
Salt and Pepper to Taste

In a large bowl, wash the greens in cool water, then let them sit for about 15 minutes, then rinse once more under cool water.

Use a large knife to cut the center thick stalk from each of the large leaves.  Stack 3 or 4 leaves on top of each other, then roll them into a tube and slice the greens into ribbons.  Place the sliced greens into cool water until ready to cook.

In a large skillet, sauté the bacon and onion until both are softened.  Add the greens all at once to the top of the bacon and onions, but do not stir.  Cover and cook for 10 minutes.

Stir the greens to combine with the bacon and onions, then add a little water, if needed, to allow the greens to continue to steam, cooking for 10 minutes longer, then serve.

Monday, November 12, 2012

Asparagus Casserole with Crunchy Onion Topping

With Thanksgiving Day quickly approaching, many people are making plans for the big day.  And with those plans come many questions.  What should I serve?  How many people will I be feeding?  Which wine should I buy?  Do I have to make turkey?  Ahh!  So much stress over one meal.  Why do we do this to ourselves?


To answer the above questions, I will be posting for the next 9 days, tips, hints, recipes and suggestions to help make your Thanksgiving Day a little bit easier.

Today we will start with Asparagus Casserole.  Although most people will stick with their family traditions, this recipe will update a family favorite and will have your guests asking for the recipe.  This is one of the rare occasions when I use a canned soup, but this stuff is just so good!

I made up this recipe when I was living in California.  The stores were closed and I didn't have green beans on hand, just a can of asparagus.  So this recipe was created based on the classic French's Green Bean Casserole, I just substituted the asparagus for the green beans.  Not being a big fan of green beans, I always knew there had to be a way to update the original recipe with a vegetable that I liked and asparagus is a delicious improvement.  Take this to your next holiday dinner and everyone will be pleasantly surprised.  Enjoy!

1  10-3/4 oz can  Campbell's Cream of Mushroom Soup
3/4 cup  Milk
1/8 tsp  Black Pepper
1 cup  Crunchy French Fried Onions
2  15 oz cans  Asparagus Cuts
1/2 cup  Crunchy French Fried Onions for Topping

In a medium casserole dish, mix soup, milk and pepper until combined.  Add onions and asparagus and combine gently so you don't crush all on the onions.  Smooth the mixture into the casserole pan and bake at 350 degrees for 30-35 minutes or until hot and crispy on top.  Top with the 1/2 cup of onions for the topping and bake 5 more minutes, then serve.  This recipe can easily be doubled.


Saturday, November 12, 2011

Orange & Brandy Sweet Potatoes

This is a great recipe from Emeril that is as beautiful to serve as it is tasty.  The potatoes are very easy to prepare and the orange shells add some Thanksgiving color to your dinner plates and makes the potatoes easy to serve.

3 pounds Sweet Potatoes, about 6-7 large 
4 Large Oranges
Cinnamon/Sugar Mix (3 TB Sugar mixed with 1 tsp Cinnamon)
1 stick Unsalted Butter
1/2 cup Brown Sugar
3 Eggs
3/4 cup Orange Juice
1/2 cup Heavy Cream
1/4 cup Brandy
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt

Preheat oven to 400. Place potatoes on a baking sheet and bake about 1 hour until tender. Remove from oven and let rest until cool enough to handle. 

Reduce oven temp to 350. Cut oranges in half and scoop out the pulp, to make a serving "cup". Sprinkle the orange shells with a dusting of cinnamon and sugar and set aside.

Peel the potatoes and put into a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season to taste.

Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes.  Makes 8 servings       

Wednesday, July 13, 2011

Baked Corn Pudding

For those occasions when you need a last minute potluck dish or an easy side dish for dinner, this will be your Go To recipe.  Simple, delish comfort food that can be served hot or cold;  this dish can also be easily doubled. 



Thank you to my nephew John and his wife Alicia for this yummy recipe and for inviting us over to their visit farm in paradise. Good food, good company and a beautiful day at John's farm/zoo.

1 can  Whole Kernel Corn, undrained
1 can  Creamed Corn
1 box  Corn Muffin Mix (Jiffy)
1 cup  Sour Cream
1  Egg, beaten

Spray bottom of a 9 x 9 casserole dish for a single batch, (or 13x9 for double batch)  with nonstick spray or coat the bottom of pan with butter.

Combine first 4 ingredients in a mixing bowl and stir to blend.  Add the beaten egg and stir.  Pour mixture into prepared baking dish.  Bake at 350 for 60-65min.

**Note:  I want to try this with diced green chilies or even jalapenos for an added zing, although the original recipe is tough to beat.  The possibilities for this one are endless!

Tuesday, June 21, 2011

Mid-Summer Garden Harvest

Found a few goodies waiting for us when we arrived home from vacation.  We weren't sure if anything would survive these crazy hot temperatures, so these were a pleasant surprise.  The tomato plant was labeled as a Big Boy, but these appear to be heirlooms.  They are meaty and creased more like an heirloom.  Either way, they are delicious.  The peppers are Tam (mild) Jalapeno peppers and at about 3" long, they do pack a punch.

I'm thinking maybe a small batch of salsa and some Grilled Tomatoes with Basil are in our future.

Friday, May 7, 2010

Brussels Sprouts with Bacon


2 16 oz bag Frozen Brussels Sprouts, cooked and drained
2 TB Olive Oil
8 Thick Slices Bacon (about 8 oz) cut into 1/2-inch strips 
2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt, plus additional if needed
Freshly Ground Black Pepper

In a large skillet, heat olive oil, add bacon and cook until slightly crispy. Remove bacon with a slotted spoon, and set aside. Increase heat to medium-high, add Brussels Sprouts and cook, stirring occasionally, until browned and slightly crispy, about 10 minutes. Add vinegar, salt and pepper and bacon. Stir gently and serve.  Serves 8

Oven Baked Potatoes

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot longer once they come out of the oven, which is why restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

If you prefer the potato skin crispy and seasoned, rub the potatoes with olive oil and coat them with kosher salt and coarse ground black pepper before roasting them on a baking sheet (turning once or twice). They don't take a noticeably longer time to cook, and the oil keeps the skin from getting too dry and papery, and it adds flavor that makes eating the skin even more tasty. 

For a very crispy skin, skip the olive oil and run warm water over the potatoes and quickly sprinkle with kosher salt. Bake as usual. Be sure to pierce the potatoes with a fork or knife several time before baking to keep the potatoes from spliting.

Bake at 425 degrees for about 45 minutes and add your favorite toppings..

Tasty Toppings for Your Potatoes

Other than the stand-by sour cream, grated cheese and butter, what can be added to a baked potato to make it a nutritious meal? Try these suggestions:

Chili Topping. You can use a can of prepared chili or make your own for this topper. If you want to make your own, brown lean ground beef with onions, mix in tomatoes, chili beans and some chili powder and let simmer while the potato is baking. Once the potato is ready, split it open and top it with the chili and slivers of cheese.

Taco Topping. Once again you will need to brown some ground beef, onion and add a package of taco seasoning. Once ready, top your potato with the beef mixture and add a dollop of sour cream and some shredded cheese.

Cheddar Bacon Topping. Mix together 1 cup of mayonnaise, ½ cup shredded cheddar cheese, and ¼ cup of cooked, crumbled bacon. This is a more traditional topping that is sure to please any diner.

Tuna Topped Potato. Slice four baked potatoes in half and scoop the pulp out of each side. Mix this in a bowl with about 1 cup of mayonnaise, a 6-ounce can of tuna, drained and rinsed, and 1 cup of sharp cheddar cheese, grated. Place the mixture back into the potato shells and bake for about 10 minutes.

Greek Topping. If you are looking for a quick and easy way to perk up your potato try this topper. Mix together some feta cheese, a dash of olive oil, sunflower seeds, and some kalamata or black olives and add it to your baked potato.

Also try:
Different flavors of salsa and add some black beans

Steamed broccoli and cheese, add a dash of Sriracha Sauce (in the oriental section) for an extra spicy taste

Mushrooms, sun-dried tomatoes and blue cheese

Plain yogurt, minced tarragon, thyme and marjoram