Category Archives: Vegetables

Carrot Soup

September 11, 2014Soups/ Salads / Stews, Vegetablescarrots, soupdmariebates

Who knew carrots came in different colors? I didn’t until a recent trip to Trader Joe’s. I was surprised to see something other than orange carrots and of course intrigued with the thought of what I could do with them. A nice soup came to mind and I could only imagine what flavors the various carrots would produce.

Soups are one of those dishes that no matter what you throw into the pot it can come out all right. I have had a few failures when making soup (my first attempt at miso soup with rice noodles) but most of the time it works as long as the soup is full of flavor.

The carrot soup I created was a winner with the family using only a few basic ingredients. Keeping it simple also works. Especially in this case.

If you like carrots and you like soup, try bringing the two together for a delicious appetizer or meal. If you are willing to walk on the wild side, try mixing up a variety of carrots to brighten up your pot of soup.

Carrot Soup

Ingredients:
2 lbs mixed carrots sliced
1 large onion diced
2 cups vegetable or chicken broth
1 cup water
½ cup heavy cream
¼ cup ½ and ½
1 tbsp salt
1 tbsp black pepper
1 tsp parsley
1 tsp smoked cumin
½ tsp cilantro
3 dashed hot sauce
1 baby hot pepper sliced thin (optional)

Place all ingredients in a large pot and cook over medium high heat for 30 – 40 minutes until carrots are fork tender. Turn off heat and puree carrots with an immersion hand blender or place in a blender and puree. Add cream and stir until well blended. Add a little more salt if needed. Garnish with fresh parsley.

Chicken Pot Pie Pocket

August 24, 2014Meat/ Poultry, Uncategorized, VegetablesChicken, pot piedmariebates

Chicken! Pot! Pie!

Fantastic comfort food. Chicken Pot Pie is one dish I am sure everyone has experienced at least once in their lives whether it was homemade or frozen. I used to love my grandma’s chicken pot pie because she made the flakiest crust and the gravy in the pot pie was so creamy and tasted amazing. My Mom of course is no slouch in the kitchen when it comes to cooking or baking. If it were not for her I would not be able to fix some of the wonderful dishes I am currently sharing with you.

However, I have never quite mastered the art of making a homemade crust. I am not a baker but I can cook. My Mom learned how to make crust from my grandma and had the patience to perfect making a flaky crust that melts in your mouth. I on the other hand don’t always have a lot of time to bake nor the kind of patience needed to make a perfect crust. I usually depend on Pillsbury or (if I am fortunate) my Mom to make my pie crusts.

Chicken Pot Pie Pockets is one of those great recipes you can eat right away or freeze to eat days later. It’s nice to have a dish that can be made into individual meals without having a lot of leftovers. My family is not big on leftovers unless I turn them into another creative dish. When you fix individual chicken pot pie pockets there are no worries about having leftovers that never get eaten.

So the next time you think about making some comfort food think about chicken pot pie pockets!

Chicken Pot Pie Pockets

Ingredients:

1 lb cooked chicken cubed

1 box frozen peas

1 box frozen diced carrots

2 large potatoes cubed

1 medium onion chopped

1 rib celery cut in half and sliced

1 14 oz can creamed of chicken soup

2 tbsp butter

½ cup milk

1 tbsp salt

1 tbsp ground black pepper

1 egg

1 tbsp water

2 prepared pie crusts

Preheat oven to 350 degrees.

Melt butter in a large frying pan. Add potatoes and onions. Saute until potatoes are slightly soft and onions are translucent. Remove from heat and place in a large bowl. Add chicken, remaining veggies, seasonings, soup and milk to the bowl. Stir to mix well. Cut each pie crust in half. Place a spoonful of chicken mixture in the middle of each piece of crust. Fold over and crimp the edges with a fork. Pierce the top of the crust with the fork. Beat water and egg together. Brush over top of each crust. Bake for 25 to 30 minutes until crust is golden brown.

Edamame Corn Succotash

August 24, 2014Vegetablescorn, edamame, succotashdmariebates

I am not sure how many fans there are of succotash but I am one of them. I love all kinds of vegetables especially when they are fresh and home cooked. Succotash is one of those dishes you either like or dislike. Most of the folks I have encountered like corn but don’t like lima beans. That got me to thinking about how I could change the dish to be more appealing for the lima bean haters of the world.

My solution was to use a different kind of bean and throw in a little something extra to enhance the flavors. Edamame is a Japanese term for a type of bean called a stem bean. Edamame beans are considered a soybean and are usually boiled in their pods then served with salt. Unlike lima beans Edamame beans do not get mushy when you cook them. That is why I liked adding them to the succotash.

What can I say about corn except fresh corn tastes wonderful and can be added to a lot of different vegetables to create a great side dish. So if you love corn, try adding something new to the mix. If you like succotash, be adventurous and add a little Edamame instead of lima beans.

Edamame Corn Succotash

Ingredients:

4 ears of corn

1 cup edamame

1 large tomato chopped

1 rib of celery sliced

1 clove garlic chopped

1 medium onion chopped

1 green pepper seeded and diced

4 tbsp butter

1 tsp thyme

1 tsp chives

1 tsp parsley

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

Remove corn from the cob and set aside. Melt butter in a large frying pan over medium high heat. Add onions and garlic. Saute until onions are soft and translucent for approximately 5 minutes. Do not let garlic burn. Reduce heat to medium. Add corn, edamame, celery, green pepper and seasonings. Cook for additional 5 minutes then stir in tomatoes. Cook for another 5 to 10 minutes until beans are tender but corn is not over cooked. Remove from heat and serve.

Mediterranean Quinoa Salad

August 24, 2014Pasta and Grains, Soups/ Salads / Stews, Vegetablescucumbers, feta cheese, Quinoa, Salad, tomatoesdmariebates

I was watching a cooking show the other day that was dedicated to Mediterranean cooking which my family and I really enjoy. The seasonings used in Mediterranean cooking are a lot different from those used in southern cooking. I always like a challenge whether in cooking or elsewhere so I decided to stretch my imagination and learn how to fix a simple Mediterranean dish. The chef on this particular show made a tabbouleh salad that looked delicious but required a little more work than I like to do.

Instead of using bulgur wheat as the grain in the salad I decided to add a new twist and use Quinoa. Quinoa has a nutty flavor and takes only a few minutes to prepare. It also helped to add an extra layer of crunch to the salad along with the cucumbers. Texture and taste are two key elements of any dish especially for salads when you are trying to have layers of flavor.

One of the best ingredients used in Mediterranean cooking is mint. I had not cooked with mint in the past except for making iced tea. The thought of using mint in a salad was a different but welcomed experience. It was amazing how the mint and other seasonings blended so well together and lifted my taste buds to a new level.

Mediterranean Quinoa salad is a wonderful side dish that goes well with chicken, fish or pork. So the next time you want something healthy, quick and easy to make try this salad to help spice up your meal.

Mediterranean Quinoa Salad

Ingredients:

1 cup Quinoa

1 pint cherry tomatoes sliced in half

2 tbsp parsley chopped

2 tbsp mint chopped

1 tsp salt

1 tsp ground black pepper

1 English cucumber chopped

1 tbsp olive oil

2 tbsp Gazebo Room Greek marinade and salad

½ cup feta cheese

Juice from ½ lemon

Prepare Quinoa according to package instructions. Let cool.

Combine all ingredients in a large bowl. Serve at room temperature.

Tomato, Mozzarella and Artichoke Salad

August 19, 2014Soups/ Salads / Stews, Vegetablesartichokes, mozzarella, tomatoesdmariebates

Whenever I create a new recipe for an entree I also have to think of what side dish to make. In order to have a nice presentation of the main dish I need to have a complimentary side dish.

This tomato, mozzarella and artichoke salad was born as a side dish to my Deli London Broil 2 for 1 recipe. I wanted something colorful and easy to make to help the pictures of the London broil pop. The color red is always and eye catcher. So, the combination of the tomatoes, the bright white of the mozzarella and pale green of the artichoke blend together well to create a nice visual dish.

Besides using this recipe as a side dish I also used it as a topping for a salad which tasted great. No matter how you decide to use this recipe it will be a winner.

Tomato, Mozzarella and Artichoke Salad

Ingredients:

1 pint cherry tomatoes cut in half

1 small jar artichoke hearts in oil or water

1 8oz container of mozzarella balls

½ cup kalamata olives

¼ cup Gazebo Room Greek marinade and salad dressing

1 tbsp balsamic vinegar

1tbsp fresh parsley chopped

1 tsp salt

1 tsp pepper

1 tsp basil

½ tsp dill

½ tsp Adobo

½ tsp red pepper flakes

Optional:

Italian dressing

feta cheese

Combine all ingredients in a large bowl and mix until well blend. Chill in the refrigerator for at least 30 minutes.

Deli London Broil 2 for 1

August 8, 2014Meat/ Poultry, Vegetableslondon broil, mushrooms, sandwichdmariebates

Recently I was trying to think of something quick to make that would not involve chicken. Don’t get me wrong. I love chicken but every now and then my family wants to eat meat without feathers or scales. Red meat is not really part of our diet but a nice piece of beef once in a while is welcomed.

I had no idea of what to make when I got to the grocery store. I was wondering around the deli department when I saw a beautiful piece of London broil on sale. Sandwiches first came to mind but then I thought I could saute the meat and place it on top of portobella mushrooms for a little more flair. By the time I finished wondering up and down the groceries aisles I had come up with a new recipe that could be served in two different ways using the same ingredients.

To top off my new creation I decided to make a simple yogurt dressing. I wasn’t sure how to make yogurt dressing so I just added ingredients I thought would blend naturally with yogurt. I used plain Greek yogurt because it is thick, holds up well and absorbs other flavors nicely when you mix them with the yogurt.

Deli London Broil 2 for 1

Ingredients:

1 ½ lb deli sliced London broil

1 green onion sliced

1 jar beef au jus

1 tbsp minced garlic

1 tbsp Worcestershire sauce

2 tbsp butter

1 tbsp olive oil

½ medium jar roasted red peppers in oil

4 portobello mushrooms

6 small club rolls sliced in half

This recipe can be served as a sandwich or on top of the portobello mushrooms.

General Recipe:

Place olive oil in a large fry pan with butter over medium heat to melt butter. Add roasted red peppers, green onion and garlic. Stir and cook for 2 minutes. Add beef au jus and seasonings then bring to a low boil. Reduce heat to medium low and add London broil to the pan. Gently coat meat with sauce mixture. Remove from heat.

For Sandwiches:

Thinly slice portobello mushrooms. Melt 1 tbsp of butter in a medium frying pan. Add mushrooms, salt, pepper and Worcestershire sauce.

Warm club rolls then layer with London broil, mushrooms, roasted red peppers and yogurt dressing.

Portobella tops:

Preheat oven to 400 degrees. Remove stems from portobella mushrooms and wipe clean with a damp paper towel. Brush with olive oil and place on a rimmed cookie sheet. Season with salt and pepper. Bake for 10 to 15 minutes. Remove from oven and layer with London broil, roasted red peppers and yogurt dressing.

Corn Chowder

August 7, 2014Soups/ Salads / Stews, Vegetableschowder, corn, soupdmariebates

I don’t know about you but I can eat soup any time of the year. Winter, spring, summer or fall it does not matter what the weather is on any given day, soup can be a tasty appetizer or a full meal. During the summer when corn is plentiful, sweet and delicious it is a great time to make corn chowder. I love creamy soups but soups made with a flavorful broth is wonderful too.

I have to be honest. I just started making corn chowder. I have been happy through the years to just eat corn chowder whenever someone else made it. I finally decide it was my turn to try and make a delicious soup that others would love to eat. I really like what I created but I want to hear from the other amateur chefs and soup lovers of the world.

As with most of my recipes I tried to make this one simple but full of flavor. If you can, let it sit overnight. You will find the flavors really come together and burst in your mouth. The first time I made corn chowder my hubby and son loved it so much I had to make another pot of soup the next day. Thankfully, I had bought extra corn!

Since this is the height of corn season try blanching a few ears of corn then cut it off the cob and freeze the kernels. That way, you can make corn chowder winter, spring, summer or fall.

Corn Chowder

Ingredients:

5 ears of corn

3 slices of bacon chopped

4 cups chicken stock or broth

1 tbsp butter

1 medium potato peeled and diced

1 cup onion diced

2 stalks celery sliced

2 tbsp flour

1 tsp salt

1 tsp pepper

½ tsp thyme

½ tsp parsley

½ tsp Adobo

1 cup half and half milk or heavy cream

Shuck the corn and strip the kernels with a sharp knife. Set aside.

Place bacon in a large pot and cook over medium high heat until it starts to turn brown. Reduce heat to medium and add butter, onions, potatoes, seasonings and diced celery stalk. Stir to coat veggies with bacon fat. Cook for 5 minutes then add flour. Stir constantly for 2 minutes then slowly add chicken stock. Stir and bring mixture to a boil. Reduce heat. Let simmer for 15 minutes. Stir in half and half. Add corn and let simmer 5 more minutes. Taste and add a little more salt if necessary.

Sprinkle each bowl of soup with fresh chopped basil, parsley or cilantro.

Turkey Meatloaf with Swiss Chard

July 20, 2014Meat/ Poultry, Vegetablesground turkey, meatloaf, Swiss charddmariebates

When I think of comfort food a few things come to mind. Homemade soup, apple pie and meatloaf. I love all three and often crave the taste of meatloaf. Mostly because I am the only one in the family that can eat meatloaf anytime of the year.

Growing up, my mom made a delicious meatloaf. Back then she used beef instead of turkey and made her own bread crumbs to add to the meatloaf. I take the easy way out and soak slices of bread in milk then add it to the meatloaf to keep it moist. Remember that no amount of gravy or tomato sauce will make a dry meatloaf taste good. So make sure you include extra moisture however you can and do not over cook the meatloaf.

Another way to include moisture in meatloaf is to add veggies. For this meatloaf, I stuffed it with wilted Swiss chard and Gruyere cheese. Swiss chard is a new veggie for me. I had never used it before in a recipe but thought I would try it instead using my usual go to spinach filling. Like spinach, Swiss chard is easy to cook and can be used in a lot of dishes or made into a salad.

The next time you have a craving for comfort food and decide on meatloaf, try kicking it up a notch and add something new.

Turkey Meatloaf

Ingredients:
2 lbs ground turkey
2 cloves of garlic chopped
1 small onion chopped
1 bunch Swiss chard sliced (remove stems)
2 slices bread
2 eggs beaten
2 tbsp ketchup
½ cup milk
½ tbsp salt
½ tbsp ground black pepper
1 tbsp onion powder
1 tbsp parsley chopped
1 tbsp basil
½ tsp thyme
1 tsp cumin
1 cup shredded mozzarella or grated Gruyere cheese
3 strips of bacon

Optional:
Substitute 1 lb of ground veal for 1 lb of ground turkey

Preheat oven to 350 degrees.

In a large skillet wilt Swiss chard and onions seasoned with a little salt. Remove from skillet and drain juice. Set aside to cool. Once cooled stir in the mozzarella cheese.

Place slices of bread in a bowl and pour milk over bread. Let the bread soak up all of the milk. This will help to keep the meatloaf moist while cooking.

In a large bowl add turkey, eggs, seasonings and bread soaked in milk. Mix well then place half of the turkey on a rimmed cookie sheet lined with parchment paper or foil sprayed with cooking spray. Form into the shape of a meatloaf. Create a gully in the center of the meatloaf. Place the Swiss chard and cheese mixture in the center of the meatloaf then top with remaining ground turkey. Reform if necessary. Lay the slices of bacon on top of the meatloaf. Bake for 45 minutes to 1 hour.

A New Kind of Potato Salad

July 11, 2014Soups/ Salads / Stews, Vegetablesbroccoli, potato salad, potatoesdmariebates

Who said creamy was the best way to make potato salad? I did until I started focusing on new ways to prepare some of my old recipes. I love potatoes in general so potato salad is also a favorite. However, I had to find a simple way to cut down on calories but still have a great tasting dish when all was said and done.

I think (and so does my family) that I hit the mark with my “New Kind of Potato Salad”. It still has layers of flavor and has many of the ingredients you would put into a creamy potato salad. Believe it or not, if it were not for the mayonnaise in potato salad it would be considered quite healthy. Eggs provide protein and essential amino acids. One stalk of celery has about 10 calories so eat up. Potatoes? Well, potatoes are not the villain most folks think they are regarding maintaining good health. Actually, certain potatoes have only 26 calories and are considered a complex carbohydrate which is better than simple carbohydrates like sugar or bread.

Eating potatoes the right way will help make you feel full quicker and will satisfy your taste buds. So, put away the mayonnaise and pick up Gazebo Room Greek Salad Dressing and Marinade. This is a light delicious dressing that adds tons of flavor to every dish I include it in. Potatoes can act like a sponge and will soak up the dressing so you can limit additional salt. Limiting salt is always a good thing.

If you are a potato lover like me but want to find a healthier way to eat them, try my New Kind of Potato Salad. I think you will pleasantly surprised.

A New Kind of Potato Salad

Ingredients:
1 lb red potatoes cut into bite size pieces
2 stalks of celery sliced
4 boiled eggs chopped
1 12 oz bag broccoli florets
¼ cup sun dried tomatoes chopped
1 tbsp brown mustard
1 tbsp fresh parsley chopped
1 tbsp fresh basil chopped
1 tsp dill
½ tsp salt
½ tsp pepper
½ tsp Adobo seasonings
½ cup shaved parmesan cheese
½ cup Gazebo Room Greek Salad Dressing and Marinade

Add eggs and a pinch of salt to a pot of water. Bring to a boil and cook for 5 minutes. Remove from stove and run cold water over eggs. Let cool for 5 minutes then chop and set aside.

Bring 4 quarts of water to a boil with a pinch of salt. Add Broccoli and cook for 3 minutes. Remove broccoli and place in an ice bath to stop the cooking process. Drain broccoli from ice bath and set aside. Bring broccoli water to a boil again and add potatoes. Cook until fork tender. Be sure not to over cook the potatoes or they will get mushy when you mix the ingredients. Drain potatoes and place in a large bowl. Whisk together the brown mustard and salad dressing then pour the mixture over the potatoes while they are hot so that the potatoes will absorb some of the dressing. Let the potatoes rest for 5 minutes. Add remaining ingredients and stir gently. Serve warm or slightly chilled.

Sprinkle additional cheese on top if you really like cheese.

Stuffed Peppers with Sausage

July 7, 2014Meat/ Poultry, Rice, VegetablesPeppers, rice, sausagedmariebates

If you want a make ahead meal that is relatively quick to assemble, then stuffed peppers is the way to go. This is a one of those entrees that incorporates a meat, veggies and a starch all into the same dish. All you need to do to make it a full meal is add a nice green salad – or not.

The great thing about stuffed peppers is that you can stuff them with whatever you like. They can be strictly vegetarian, stuffed with meat or seafood depending on your mood when you fix them. This recipe is made with savory sausage and rice. I have also stuffed peppers with crabmeat and shrimp using the same basic recipe but created a different type of sauce.

One of the tricks to making stuffed peppers is to cover them with foil so that the peppers can steam. Otherwise, you may wind up with a pepper that is not properly cooked through or if cooked too long turns out soggy.

Like I said in the beginning, you can make the peppers a head of time and either freeze them or let the peppers sit overnight. If you decide to make this dish for company, try using different colored peppers to brighten up your presentation. The meal will be both pleasing to the eye and delicious to the tummy.

Stuffed Peppers with Sausage

Ingredients:
4 large peppers
1 cup rice (saffron, white or brown)
1 10 oz can tomato sauce
½ lb sweet Italian sausage
½ lb hot Italian sausage
1 small onion chopped
½ cup Mexican cheese
½ cup mozzarella cheese
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp basil
1 tsp salt
1 tsp pepper
cooking spray

Preheat oven to 350 degrees.

Boil rice in 2 cups of water and a pinch of salt for 20 minutes uncovered. Set aside.

Remove sausage from casing and brown along with onion in a large skillet. Drain off grease and add tomato sauce and seasonings. Cook for 3 minutes stirring occasionally. Remove from heat and blend in rice. Stir in Mexican cheese. Fill each pepper with rice mixture then top with mozzarella cheese. Spray a cookie sheet with cooking spray. Place peppers on a rimmed cookie sheet. Cover with foil and bake for 45 minutes to 1 hour. Remove from the oven and let the peppers rest for a few minutes before serving.

Serve with a side salad.

dmarie-dining

Healthy, Quick and Easy

Category Archives: Vegetables

Carrot Soup

Chicken Pot Pie Pocket

Edamame Corn Succotash

Mediterranean Quinoa Salad

Tomato, Mozzarella and Artichoke Salad

Deli London Broil 2 for 1

Corn Chowder

Turkey Meatloaf with Swiss Chard

A New Kind of Potato Salad

Stuffed Peppers with Sausage

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