Veggie Beef Soup

HOMEMADE VEGETABLE BEEF SOUP

Read more about it at www.cooks.com/rec/view/0,1648,148188-248197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 - 1 1/2 lbs. stew beef, cut into bite size pieces 3 carrots, sliced 4 med. potatoes, diced 1 med. onion, diced 1 sm. can tomato paste Ketchup (to taste) Garlic powder (to taste) 1 can kitchen cut green beans, drained 1 can corn, drained 1 can stewed tomatoes, drained Soy sauce (to taste) Worcestershire sauce (to taste) Celery salt (to taste) Salt & pepper (to taste) In a large crock pot or Dutch oven, place stew beef, onion, potatoes, stewed tomatoes and cover with water to the halfway point of your pot. Then add the garlic powder, soy sauce, Worcestershire sauce, celery salt, salt and pepper and ketchup to suit your taste. If using a crock pot, cook on setting 4 about 6 to 8 hours. If using a conventional stove top Dutch oven, cook on medium high heat for about 4 to 6 hours. Then about one hour before serving, add tomato paste and stir thoroughly. Then add green beans and corn. Simmer until ready to serve. You may want to add more ketchup again to thicken the soup before serving. Leftovers can be kept refrigerated up to three days. Also, can be frozen and thawed for serving later.

Oven Asparagus

Wonder if the kids like asparagus.  Funny.  I've never served them such.  I like mine to retain some crunch (vs being all mushy), so this recipe sounds great. 

Ingredients:

• 2 lbs asparagus (can do mixture of white/green)
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1/4 tsp salt, 1/4 tsp pepper
• 2 tbsp balsamic vinegar

preheat oven 450.  Snap off tough ends of asparagus.  (discard ends).  Line a baking pan with alum. foil.  Place asparagus in singly layer on foil.  In small bowl, combine dressing with remaining ingredients (except vinegar)  Drizzle over asparagus.  Bake 8-10 or until crisp but tender.  Remove from oven and drizzle vinegar on.  YUM!

Corn with Ginger, Garlic & Cilantro

A new spin on corn. 

Ingredients: 

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 c sliced scallions
• 1 tsp salt
• 2 heaping cups fresh corn kernals
• 2 tbsp minced fresh giner
• 2-4 tbsp minced garlic
• 1 sp serrano chili (optional, but a bit of heat is good)
• 2 tbsp cilantro
• 1/2 lime
• S/P 1

Melt 1 tablespoons of the butter with the olive oil in a 10-inch straight-sided saute pan or Dutch oven over medium heat. Add the scallions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 minutes.  

Add the remaining 1 tablespoon butter and the corn, ginger, garlic, serrano, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 tablespoon of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Cumin Onion & Cucumber Salad

Do you like cumin?  I love it.  Guess its like cilantro...some people love it, some people hate it.

Ingredients:

• 1 tbsp cumin seeds
• 1.5 tbs coarse sea salt
• 2 1/4 lbs tomatoes, cored & cliced
• 1 lb cucmbers, peeled & sliced
• 1 large sweet onion sliced
• 3-4 tbsp fresh lemon juice
• 1/4 c olive oil

In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder.  In a large bowl, toss the tomatoes, cucumbers, onion, oil and lemon juice. Sprinkle 2 teaspoons of the cumin salt over the salad and toss. Serve the salad on a platter.

Summer Squash and Corn Chowder

Saw this recipe online and thought it looked great.

Ingredients:

2 slices applewood-smoked bacon

3/4 cup sliced green onions, divided

1/4 cup chopped celery

1 pound yellow summer squash, chopped

1 pound frozen white and yellow baby corn kernels, thawed and divided

2 1/4 cups 1% low-fat milk, divided

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation:
 Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Broccoli Salad

You can add as many or as few things as you like to this salad. 

Ingredients:

• 1 c. mayo
• 1 small onion, diced
• 1/2 cup raisins
• 1/4 to 1/3 c sugar
• 2 tbsp white vinegar
• 7 cups fresh broccoli chopped
• 1/2 c sunflower seeds
• 6-8 slices of cooked bacon, chopped up
• 1-2 apples, diced
• grapes
• nuts

In a large bowl, stir everything together and chill. 

Chocolate Zucchini Bread

This makes 2 loafs; one to enjoy and one to give away.

Ingredients:

• 1 Cup All Purpose Flour
• 1 Cup Whole Wheat Flour
• 1/3 Cup Unsweetened Cocoa Powder
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1 Tsp Vanilla Extract
• 1/2 Cup Canola or Vegetable Oil
• 2 Eggs, whisked
• 1 Banana, mashed
• 1/2 Cup Honey
• 2 Cups Zucchini, grated

Oven to 350.  Combine flours, powders, soda and salt.  In separate bowl, beat vanilla, oil, eggs, banana, and honey until combined.  Combine dry into wet and stir in zucchini.  Pour into 2 greased 8X4 loaf pans.  45-50 min.

Middle Eastern Tomato Salad

Another use of tomatoes & parsley from the garden.  The combination of parsley and mint makes this salad awesome. From Kaylns Kitchen.

Ingredients:

• 1 cup finely diced --cucumber, tomato, onion, parlsey & mint
• 2-3 T olive oil
• 1-2 T fresh lemon juice
• S/P

Salt diced cucumbers while chopping other ingredients.  Combine all ingredients.  Eat immediately or within a few hours (otherwise it turns soggy). Simple, easy & delicious.

Black Bean Salad

I love jicama but rarely use it.  It's so good.   This recipe is from Kalyn's Kitchen.

Ingredients:

• 1 can black beans, rinsed & drained
• 2.5 tbsp lime juice
• 1 tsp. finely minced garlic
• 3/4 tsp cumin
• 3 tbsp olive oil
• 1 small jicama, peeled & cubed
• 1 cup diced fresh tomatoes
• 4 green onions, sliced
• 1/4-1/2 c cilantro, chopped
• S/P

Rinse and drain beans.  In small bowl, mix lime juice, garlic, cumin.  Whisk in oil. Pour about 2 tbsp over beans and let beans marinade.  Stir jicama, tomatoes, green oions and cilantro into marinating beans.  Stir in rest of dressing and season w/S&P.

Lentil Vegetable Soup

I have yet to try this, but am determined to soon.  

From Good Housekeeping.

Ingredients:

• 1 Tbsp. olive oil
• 4 med carrots, chopped
• 1 sm onion, chopped
• 1 tsp. ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (14-15 oz) vegetable broth (1 3/4 c)
• 1 c. dried red lentils
• 1 bag (5 oz) baby spinach
• 2 cups water
• salt/pepper

In saucepan, heat oil until hot.  Add carrots and onion; cook 6-8 min or until tender.  Stir in cumin; cook 1 min.  Add tomatoes, broth, lentils, 2 cups water, salt, and pepper.  Cover and heat to boiling.  Reduce to low and simmer covered 8-10 minutes or until lentils are tender.  Stir in spinach. 

Avocado Balsamic Salad

A different spin on salad...and another use of the tomatoes growing in the garden...

Ingredients:

• 3 small cucumbers, shopped
• 1 cup diced tomato or cherry tomatoes
• 1/4 cup sliced green onion (or sweet onion)
•  2 tsp lemon juice
• 1 avocado, chopped into small pieces
• 1 tbsp balsamic vinegar
• salt/pepper

Combine all vegetables into bowl.  Add vinegar and lemon juice slowly and toss to coat.  Season with salt/pepper. 

Stuffed Tomatoes with Feta

With all of the tomatoes growing in the garden, I've been trying out a lot of new recipes.  I like feta cheese and it goes great with tomatoes. 

Ingredients:

• 6 plum tomatoes
• 2/3 cup feta cheese
• 1/2 tsp. italian seasoning
• 2/3 cup crumbled feta cheese
• 1/4 cup italian dressing
• salt/pepper

Cut tomatoes in half and place cut side up on baking sheet.  Sprinkle with salt, pepper, italian seasoning and feta.  Drizzle with Italian dressing.  Broil 2-3 min. until cheese starts to melt.

Cilantro Bean Salad

Cilantro is not for everyone; I happen to l.o.v.e. it--in moderation. 

Ingredients:

• 2 cups frozen edamame (soybeans) (prepared according to package directions and then rinsed/cooled)
• 1 15 oz can garbanzo beans (rinsed/drained)
• 1 15 oz can kidney beans (rinsed/drained)
• 1/2 cup chopped red onion
• 1/2 cup chopped thin cilantro
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 tsp grated lime peel
• 1/2 tsp salt

Combine beans, onion and cilantro in bowl.  In another small bowl, whisk together oil, lime juice and lime peel and salt.  Pour over bean mixture and toss to coat.  Put in fridge.  Stir before serving.

Stuffed Mushrooms

We have made these for Thanksgiving a couple of times. They are yummy and could be vegetarian if you use veggie broth.

Ingredients:

2 (8-ounce) containers fresh mushrooms

1/4 C butter

3 garlic cloves, minced

1/2 onion, chopped fine

5 C cleaned spinach, stems discarded

1/4 C chicken broth

1/2 C grated Swiss cheese

1/2 C chopped walnuts

1/2 C Italian bread crumbs

Set the oven to 350. Wash mushrooms and discard stems.

Melt butter in pan, add garlic & onion, cook until onion is translucent.
Add spinach and broth and cook until spinach is wilted. Add cheese and walnuts, then breadcrumbs.
Stuff the mushroom caps and bake for 20-25 minutes.

Balsamic Stir-Fry Swiss Chard

Another recipe for swiss chard; the balsamic butter makes it taste rich and nice.  

Ingredients:

• 1 teaspoon balsamic vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon dark brown sugar
• 12 ounces  Swiss chard
• 1 tablespoon oil
• 3 tablespoons pine nuts
• salt
• 2 teaspoons finely chopped garlic
• 1 tablespoon unsalted butter

In a small bowl, combine vinegar, soy sauce & sugar.  Slice  chard.  Heat oil in pan.  Add pine nuts (optional) and cook 1-2 minutes.  (stir constantly).  Remove from pan and set aside.  Add chard stems and a pinch of salt.  Cook approx. 5 min.  Add garlic and stir fry. Add leaves and toss a few times.  Add balsamic mixture and scrape bottom of pan.  Remove pan from heat.  Add butter. When melted, add pine nuts.  

Sauteed Swiss Chard

I just harvested a ton of swiss chard.  We shall see if the kids will eat it...

Simple Sauteed Swiss Chard

• 3 lbs swiss chard
• 1 tbsp olive oil
• 4 sliced garlic cloves
• 2 tsp sugar
• 1 tbsp red wine vinegar
• salt/pepper

Rinse chard.  Trim ends.  Slice stacks and leaves about 1 in thick.  Warm olive oil in saute pan/dutch oven.  Cook garlic til fragrant.  Stir in stalks.  Cook 5-6 until slightly soft.  Add leaves.  Sprinkle with sugar.  Cook 8-10 covered tossing occasionally.  Uncover.  Cook until liquid has evaporated.  Stir in vinegar.  Season with salt and pepper.