Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pulps removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:                                                                                         Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.  Not for freezing.

Sausage, Green Bean Potato Casserole

                                                          

Sausage, Green Bean, Potato Casserole

Ingredients:
1 lb sausage, sliced
2 lbs green beans, trimmed and halved
4 large potatoes, peeled and thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 cup cheddar cheese, shredded
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, brown the sliced sausage over medium heat. Remove and set aside.

In the same skillet, sauté onions and garlic until translucent.

In a greased baking dish, layer half of the sliced potatoes, followed by half of the green beans and half of the browned sausage.

Repeat the layers with the remaining potatoes, green beans, and sausage.

Pour chicken broth and heavy cream over the layers. Season with salt and pepper.

Top with shredded cheddar cheese.

Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the top is golden brown.

Garnish with fresh parsley before serving.

Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Servings: 6 servings.

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

Sautéed Green Beans With Lemon Zest, Fresh Mint, & Crispy Chickpea Crumbs

Sautéed Green Beans with Lemon Zest, 

Fresh Mint & Crispy Chickpea Crumbs

Green Beans can be elegantly dressed with just a few simple ingredients such as fresh mint and lemon zest. Topping them with a chickpea crumb is a great dairy- and gluten-free alternative for added nutrients and nutty flavour. This recipe makes more chickpea crumbs than needed. Store leftovers in an airtight container for up to two weeks. They are delicious sprinkled on roasted vegetables, pasta, salads and soups.

Crispy Chick Pea Crumbs
1 can (540 mL) chickpeas
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) garlic powder
½ tsp (2 mL) freshly ground pepper

Green Beans
2 tbsp (30 mL) extra virgin olive oil
1 lb (455 g) fresh green beans, trimmed
1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) fresh mint, thinly sliced
Salt and freshly ground pepper to taste
Zest of 1 lemon

Directions:

To make crispy chickpeas, preheat oven to 425°F (220°C).

Drain and rinse chickpeas in strainer. Place on plate lined with paper towel. Blot chickpeas with a paper towel to remove excess water. Remove any loose skins and place chickpeas on a large baking sheet. Toss them with the oil, garlic powder and pepper. Bake in preheated oven for 25 to 30 minutes until golden and crisp, stirring them after 15 minutes. Check chickpeas during the last 5 minutes to avoid burning. Remove chickpeas from oven and set aside to cool. Blend cooled chickpeas in a food processor for approximately 30 seconds.

Heat oil in a large skillet over medium heat. Add green beans, cook and stir for 5 to 6 minutes for a crispy bean or longer until a desired tenderness. Place green beans on large platter, toss with lemon juice and fresh mint and season with salt and pepper. Top with lemon zest and 1 tbsp (15 mL) or more, to your preference, of chickpea crumbs.   Serves 6

Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Green Beans With Onions

Green Beans With Onions

Ingredients:
2 tablespoons pomegranate molasses
Juice of 1/2 lemon
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more for the beans
2 cloves garlic, minced or grated
Few grinds black pepper
1 small red onion, thinly sliced
1 pound green beans, trimmed and cut in 2-inch pieces

Directions:
In a small bowl, whisk the pomegranate molasses, lemon juice, olive oil, salt, pepper, and garlic until well combined. Add the sliced onion and stir to coat entirely with the vinaigrette. Cover and marinate for 1hour.

In a medium saucepan, bring plenty of water with a tablespoon or so of salt to a boil. Add the beans and remove the pan from the heat. Allow the beans to cook in the hot water until they are bright and crisp, about 10 minutes. Drain.

In a serving dish, toss the beans with the onions and vinaigrette. Taste, and adjust seasonings as desired. Serve immediately.

 

Slow Cooker One-Pot Honey Garlic Chicken

Looking for a meal that will leave the in-laws or houseguests thinking you spent all day in the kitchen? Try this tasty slow cooker honey garlic chicken recipe — it only takes a few minutes to prepare and even less time to clean up since it's all in one pot!

Slow cooker one-pot honey garlic chicken
Ingredients
8 whole chicken thighs (with skin and bone in)
1 -lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
Sauce:
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper

Directions
I like to brown my chicken lightly for the color before placing it in the crockpot.  

Green Beans With Mustard And Thyme

Green Beans With Mustard And Thyme

Ingredients:
Serves 6.
1 1/2 lbs. slender green beans (haricot vert), trimmed 
2 T. unsalted butter
2 cloves garlic, minced
2 tsp. chopped fresh thyme
2 tsp. Dijon mustard 
3 T. toasted pine nuts

Directions:
1. Plunge green beans into a large pot of boiling salted water and cook until just tender but still very green in color, 3 to 4 minutes. Remove and rinse in cold water to stop the cooking. Set aside or refrigerate for up to 24 hours.

2. Heat olive oil or melt the butter in a large skillet or wok over medium high heat. Add the garlic and toss 30 seconds. Whisk in the thyme and mustard; then add the beans. Heat until beans are heated through, about 8 minutes, tossing several times. Season to taste with salt and pepper and served sprinkled with pine nuts. 

Green Beans With Caramelized Shallots

Green Beans with Caramelized Shallots
Caramelized Shallots:
6 T. unsalted butter, divided use 

1/2 lb. shallots, thinly sliced 

Coarse salt and pepper to taste 

2 T. balsamic vinegar
Serves 10.
4 tsp. sugar
1 T. salt
2 lbs. thin green beans 
Salt and pepper to taste 

*

Directions:

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse salt and pepper to taste. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Shallots may be cooked the day before.)

*

Bring a large pot of water to a boil and add the salt. Add the green beans and boil 3 to 4 minutes or until just tender and still bright green. Drain and rinse in cold water. (Beans may be cooked the day before.)

*

Melt remaining 3 T. butter in a large skillet over medium high heat. Add the green beans and cook and toss until heated through, as much as 10 minutes. Add shallots and heat through; season with salt and pepper and serve immediately.

*

Green Beans With Red Onions And Pine Nuts

Green Beans With Red Onions

And Pine Nuts

This is the last recipe from the cooking class "Wine Country Cooking". This is such a tasty way to serve green beans which I am sure you will agree.

Ingredients:

3 tablespoons olive oil

1 1/2 lbs. red onions, thinly sliced

1 tablespoon aged balsamic vinegar

1/2 teaspoon dried thyme

1 lb slender green beans, trimmed

3 tablespoons toasted pine nuts

***

Directions:

Heat oil in heavy large skillet over medium high heat. Add nions; saute until deep brown, about 20 minutes. Stir in balsamic vinegar and thyme; season with salt and pepper.

*

Cook beans in medium pot of boiling water until just crisp-tender, about 4 minutes. Drain; rinse under cold water until cool, drain again.

*

When ready to serve, reheat onions and toss in green beans until warmed through, about 8 minutes. Serve sprinkled with pine nuts.

Saute of Julienned Garden Vegetables

Saute of Julienned Garden Vegetables

Colorful and garden fresh, these vegetables are sure to please at your holiday table.

Ingredients:

4 carrots

6 celery stalks

3/4 pound green beans

1 Tablespoon unsalted butter

1 Tablespoon extra virgin olive oil

1 red onion, thinly sliced

Salt and freshly ground pepper

1 tablespoon finely chopped fresh flat leaf parsley

***

Directions:

Peel the carrots. Trim away the tough ends and any strings from the celery stalks. Cut the carrots and celery stalks into 2 x 1/4x 1/4inch julienne strips, keeping them separate. Trim off the ends of the green beans and, if they are large and more than 3 inches in length, cut them into julienne strip to match the carrots and celery.

***

Bring a saucepan 3/4 full of water to a boil. Add the carrots and boil for 1 minute. ?Using a slotted spoon, scoop out the carrots, draining well and set aside. Add the celery strips to the same boiling water and boil for 30 seconds, then scoop them out and set aside. Finally add the green beans to the boiling water and boil for 2 minutes, then drain well and set aside

***

In a frying pan over medium heat, melt the butter with the olive oil. Add the onion and saute, stirring until soft and lightly browned, 3 to 5 minutes. Add the carrots, celery, and green beans to the onions and continue to saute until the vegetables are soft and tender but not too soft, about 3 minutes. Add 1/2 teaspoon salt and pepper to taste, and the parsley and mix well.

***

Transfer to a warmed serving dish and serve immediately. Serves 6

HAPPY EASTER

Pasta Trofie ..... This is my favorite pasta dish. Each time we visit with our daughter and family, Mary always serves this dish at least once!

Pasta Trofie

This dish is called trofie because that is the name of the pasta used. If the trofie pasta is not available, a pasta that will require about eleven minutes to cook will work also. The trofie pasta look like string-like egg pasta with an occasional flat or twisted spot. Like most pasta recipes, this is a quick dish with minimal preparation. I usually return from Italy with several bags of trofie pasta when I visit.

***

Ingredients:

Fresh green beans, tipped and cut into 1" lengths

Potatoes, peeled and diced 1/2"

Pasta Trofie

Basil Pesto (recipe follows)

***

Directions:

Bring a pot of water to a boil and add plenty of salt. Add all at once, the potatoes, beans, and the pasta. Your combined vegetables should equal about half of the finished pasta. When cooked drain pasta and vegetables. Add basil pesto and stir to coat. The amounts vary according to taste and also the size of your group.

***

Pesto: There are many commercial Pesto on the market. Many I have tried have mint or parsley used as fillers. None are as tasty as the pesto made fresh.

Place in a food processor:

Basil leaves

Pine nuts

Olive oil

Sea Salt (to taste)

Garlic clove, if you wish

Place approximately equal amounts of basil leaves and pine nuts in food processor. I will give a suggested amount of 1/2 cup of each. Add 3 tablespoons high quality olive oil, salt and garlic if you wish. Process until it is the consistency of a thin paste. It will keep for a few days in a jar in the refrigerator. It also is great on sliced tomatoes.

***

TIP: Never add salt to a pot of cold water. You will see small grey spot in the bottom of your pan which are pits. It will ruin your pans. Always remember to add salt to hot or boiling water.

Green Beans With Roasted Onion Vinaigrette ..... A great summer dish!

Green Beans With Roasted Onion Vinaigrette .....

Are you looking for a new twist on the "bean dish" for a picnic or pot-luck or just a family meal?

Ingredients:

2 red (spanish) onions, about 1 pound

4 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 sprigs fresh thyme

1 Tablespoon chopped dill

3 Tablespoons champagne vinegar or white wine vinegar

1 Tablespoon stone ground mustard

***

2 pounds green beans, trimmed, steamed, and chilled

***

Directions:

Preheat oven to 400 degrees. Trim onions of dried skin and roots. Slice onions vertically, place a thyme sprig on a half and top with other half and wrap in foil. Bake one hour at 400 degrees. Cool to room temperature. Unwrap onion and discard the thyme sprig. Chop onions.

***

Whisk together: 3 teaspoons olive oil, chopped dill, vinegar, and mustard: add chopped onion.

***

Pour vinaigrette over green beans which have been trimmed, steamed, and cooled to room temperature.

***

TIP: Beans will have better flavor if allowed to marinate briefly before serving.