Category Archives: Vegetables

Irish Colcannon

 

Here’s another recipe to consider for your St. Patrick’s Day feast!  This side dish is really nothing more complicated than mashed potatoes with cabbage and onions stirred in.  But it’s easy and delicious, and do you really need any more reason than that to make it? 🙂

Again, I am not an expert on Irish cooking, this is just the way I make and I’ve enjoyed it this way for many years.  I hope that you’ll give it a try too!

It’s especially nice with the bacon stirred in, but often I’ll leave the bacon out if I’m feeling lazy and just cook the cabbage and onions in a little bacon grease for flavor.  Mmm pork fat.  Gotta love it.

The traditional way to serve colcannon is to make a well in the middle of each serving, then drop a pat of butter in.  Eat from the outside in, dipping each forkful into the butter in the middle.

Until next time, happy cooking! 🙂

Irish Colcannon

Ingredients:

  • 2 1/2 lbs potatoes, peeled and diced
  • 1/2 cup milk
  • 1/4 cup butter
  • salt and pepper to taste
  • 1/2 head green cabbage, chopped
  • 1 medium onion, chopped
  • 4 slices bacon OR a few Tb bacon grease

Directions:

Boil potatoes until tender.  Drain and mash with butter and milk.  Season with salt and pepper to taste.

While potatoes are boiling, fry up the bacon then crumble and set aside, leaving the drippings in the pan.  Or just melt a few tablespoons of bacon grease in the skillet.  Add the cabbage and onions, cooking until softened.  Fold into the mashed potatoes.  Add the bacon as well, if using.

Advertisements

3 Comments

Filed under Side Dishes, Vegetables

Scalloped Corn Casserole

Say hello to the first recipe of 2011 on my blog!  I couldn’t have picked a better one because this recipe is a perfect example of the kind of cooking you can expect to see on my blog this year.  It’s comforting, uses inexpensive and familiar ingredients, and is  quick and easy to make. 

I used to go thru phases in my cooking where sometimes I was all about being adventurous and trying lots of new foods and cuisines, and then sometimes I just wanted some good ol’ down-home comfort food.  I’m sure many of you are the same way!  But  I’ve realized that over the past year or so I’ve kinda settled more permanently into the down-home side of things.  I get the most joy and satisfaction from that kind of cooking.  Since I went back to work last August I’ve also been much more focused on making recipes that are quick and easy or that can be made ahead of time and popped into the freezer for later.  And, of course, I’ve always got the budget in mind with any recipe I make! 

So the majority of the recipes you see on my blog will fit into those categories.  And I have a feeling it’s going to be a great year! 🙂

If you like corn, then here’s a delicious casserole for you to try!  The recipe comes from this old cookbook called Favorite Recipes of Home Economics Teachers.

It caught my eye at my local thrift store recently, and I just had to buy it.  It was published in 1966 in Montgomery, Alabama.  And the cookbook isn’t kidding about there being 2000 recipes.  Many of them are somewhat repetitive, but that’s alright.  I love old cookbooks, and this one’s still got some great recipes in it such as this one.

I made this scalloped corn casserole to go along with our Christmas dinner, but it would be delicious any time of the year.  It’s quick and easy to throw together and would go well as a side dish for all sorts of things. 

Two little minor changes I made to the recipe were to substitute fresh parsley for the bell pepper, only because I happened to have the parsely already on hand and didn’t feel like digging in the deep freeze for the bell pepper.  The bell pepper would be delicious!  I also chose to leave out the cheese, but it would be even better I’m sure if you included it.  I’m not certain, but I’m assuming that the American cheese called for would be like Velveeta cheese?  I would probably just use grated cheddar cheese instead.

Happy cooking!

Scalloped Corn Casserole

Ingredients:

  • 1 can cream-style corn
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1 cup cracker crumbs (I used Ritz)
  • 2/3 cup grated American cheese
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 cup milk
  • 2 Tb melted butter

Directions:

Mix together all ingredients until well combined.  Pour into a greased 1 1/2-quart baking dish.  Bake at 350 degrees for 35-45 minutes or until set.

This recipe is being shared with:

6 Comments

Filed under Casseroles, Side Dishes, Vegetables, Vegetarian

Roasted Red Pepper Dip

If I could caption this picture, it would be with the words, “It’s a rough life”.  Ha!

Seriously, don’t cats have it made?  They have just about the easiest life imagineable.  Sleep for a while, then get up and scratch around in the litter box, check out the food bowl, run around and play for about five minutes, then back to bed.  A cycle to be repeated all day, everyday.  Whew, so rough!

But we love our cats (that’s Shadow in the pictures) and can’t imagine life without them 🙂  Which means they are spoiled rotten, of course.  In fact, Jay recently bought one of those kitty water fountains that you plug in, and it keeps the water circulating so it stays fresher.  Because our cat Fritz is picky about things like that, so he finally got her her very own water fountain.  Spoiled, I tell ya!

Okay, enough cat stories, let me tell y’all about this recipe.  It comes from the Cooking Light 5 Ingredient 15 Minute Cookbook.  Which means it’s a quick and easy dip to throw together.  Even quicker if you cheated like I did and used bottled roasted red peppers.  Yep, I admit it, I went the cheater route.  And I threw the raw garlic straight into the food processor too.  Sometimes that’s just the way things have to be done!  However you choose to make it is fine, it’ll turn out yummy either way.

Roasted Red Pepper Dip

Ingredients:

  • 2 large red bell peppers
  • 2 large garlic cloves, unpeeled
  • 1 (8 oz) block cream cheese
  • 2 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1/8 to 1/4 tsp cayenne pepper

Preheat broiler.  Cut bell peppers in half, removing seeds and membranes.  Place peppers, skin side up, on a baking sheet.  Flatten them slightly with your hands.  Place unpeeled garlic cloves on baking sheet as well. 

Broil for 4 minutes.  Turn garlic over, and broil another 4 minutes.  Remove garlic cloves.  Let the bell peppers broil a few minutes longer, or until blackened.

Place peppers in a ziploc bag, and let them sit for 15 minutes.  Remove peppers, and peel off the blackened skin.  Peel garlic cloves as well.

Place peppers and garlic in a food processer, and process until smooth.  Add cream cheese and process again.  Spoon mixture out into a bowl.  Stir in remaining ingredients.   Serve immediately, or cover and chill.

I like this best with Triscuit crackers!

I am sharing this recipe with:

6 Comments

Filed under Appetizers, Vegetables, Vegetarian

Twice-Baked Sweet Potatoes

In the mood to try something a little different than your standard sweet potato casserole(not that I’m knocking sweet potato casserole!)?  Then give this recipe a try!

I recently came across a pile of old Kraft What’s Cooking magazines at work that someone had thrown out, and I immediately snatched them up to bring home with me.  One of the recipes I found while flipping thru was for twice-baked sweet potatoes.  I changed the recipe around a little bit to come up with this one that I’m sharing and that I think turned out quite yummy.

I was actually lucky to be able to make these at all.  Usually the sweet potatoes I see in the store are the humongous ones that could easily feed 4 people per potato.  But last weekend I came across a bag of (gasp!) normal sized ones!

And take a look at how I cooked them.

That’s right, I cooked them in the crockpot!  I got the idea from one of my favorite blogs, Finding Joy in My Kitchen, which recently had a post on making regular baked potatoes in the crockpot.  I thought, why not sweet potatoes too?  Worked like a charm, and they only took about 3 hours on high.  And I saved a lot of energy by not heating up the oven!

Once they were done, I split them in half and let them cool so they wouldn’t burn my fingers.  Then I scooped the filling into a bowl and mashed it up.

Then I added all the yummy filling ingredients and stirred them all together.

Then that filling went back into the sweet potato shells.

After a quick bake in the oven, they were done.  Yum!

Here’s the recipe 🙂

Twice-Baked Sweet Potatoes

Ingredients:

  • 4 small sweet potatoes, baked until tender (crockpot works wonders!)
  • 1/4 cup half & half
  • 1 Tb brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup chopped pecans, toasted

Directions:

Once sweet potatoes have cooled slightly, cut them in half and scoop out the filling, leaving about a 1/4 inch thick shell.  Mash the sweet potato pulp, then stir in the remaining ingredients.  Spoon potato mixture back into the shells.

Bake in a 425 degree oven for about 8 minutes, or until potatoes are heated thru.

This post is linked with:

2 Comments

Filed under Side Dishes, Vegetables, Vegetarian

Chocolate Streusel Zucchini Cake

Well, there’s just no denying it anymore-summer is officially over here.  We had a first freezing nights this past week, and tomorrow the forecast is calling for a few snow flurries.  You know, sometimes I think the bears have got the right idea.  Why not hibernate through the winter, and wake back up once the snow has melted and spring has arrived again?  Sounds like a good plan to me!  I was hoping we might have an Indian summer this month, but the chance of that seems mighty thin now.

I was able to pick a few last things out of the garden before the cold weather settled in.  With some of my last zucchini I decided to make this delicious cake.  I had planned to make it awhile back, but I didn’t bookmark the recipe, and so I ended up forgetting where I had originally found it.  I finally stumbled across it again on Tasty Kitchen a few days ago. There are just too many recipe sites and blogs with great recipes and too little time to try them all! *Sigh*  

I thought the streusel topping of just brown sugar, chocolate chips, and pecans seemed a little unusual (wouldn’t there normally be butter and flour in a streusel too?), but it had really good reviews so I just went with it.  Now that I’ve made it, I highly recommend it!  Very delicious cake, and I like the sweet, crunchy topping.  If you’ve got a few last zucchini hanging around too, give them a try in this recipe 🙂

The recipe can be found here at Tasty Kitchen.

1 Comment

Filed under Desserts, Vegetables

Miss Gayle’s Southern Green Bean Salad

I do not know who Miss Gayle is, but I do know that she sure makes a wonderful green bean salad.  This is a recipe that I copied from a little cookbook of my mom’s called Wesson Down-Home Cooking.  The green beans I used in this salad were some of the nicest, freshest green beans I’ve ever had.  They came from the Hutterites, just like the potatoes I used in my ham and cheese potato bake a little while back.  This year is the first time I’ve gotten the opportunity to buy their produce, and let me tell you, they’ve made me a huge fan.  I’ve got a pile of their potatoes in the bin under my microwave cart, and a bag of yellow wax beans in the fridge.  I’d better get cookin!

You can serve this salad warm, but it really is best if you refrigerate it for at least a few hours to let it marinate.  Enjoy!

Miss Gayle’s Southern Green Bean Salad

Ingredients:

  • 1/2 cup chicken broth
  • 1/3 cup vegetable oil
  • 1/3 cup white wine vinegar
  • 1 Tb Dijon mustard
  • 1 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper
  • 1 1/2 tsp fresh dill
  • 1 1/2 tsp fresh parsley
  • 2 lbs fresh green beans

Directions:

Steam grean beens until crisp-tender.  Set aside.

In a large bowl, whisk together all remaining ingredients.  Add the green beans and stir well to make sure they are all coated.  Refrigerate at least 2 hours.

This recipe is linked to:

6 Comments

Filed under Salads, Side Dishes, Vegetables

Marinated Vegetable Salad

I don’t know about y’all, but during the summer I love salads like this that don’t need any sort of cooking or fancy prep work.  When you’ve got the season’s best veggies, why cook them and mess with that fresh taste? Plus, there are some vegetables that Jay and I much prefer raw, cauliflower being one of them.  This needs to be made ahead of time and gets even better the longer it sits, so it’s a nice thing to make on the weekend and take along with your lunch during the week.  I created this salad when I had lots of fresh veggies in the fridge and wanted to do something with them before they went bad.  You can add or delete any vegetables you want, these are just what all was in my fridge, and I thought they’d go well together.  And they did!  I think this is a very tasty salad.  For the Italian dressing, I used my homemade dressing, but you can of course use storebought if you want.

Marinated Vegetable Salad

Ingredients:

  • 2 1/2 cups fresh cauliflower florets
  • 1/4 cup sliced yellow bell pepper
  • 1/4 cup sliced red bell pepper
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced celery
  • 1/4 cup sliced onion
  • 1/2 cup chopped tomato
  • 1/2 cup sliced carrot
  • 1/2 cup Italian dressing

Directions:

Combine all ingredients in a large bowl, stirring to make sure all the veggies are coated in the dressing.  Chill overnight before serving.

Leave a comment

Filed under Salads, Vegetables, Vegetarian