Tag Archives: Carrots

Harvest Vegetable Quinoa Soup

19 Mar

Harvest quinoa soup-001Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

  • 2 T extra virgin olive oil
  • 2 ribs celery, diced (about 1/2 cup)
  • 1/2 cup diced baby carrots
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 4 cups torn kale
  • 2 garlic cloves
  • 8 cups vegetable broth
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 large sweet potato, peeled and chopped into 1/2″ cubes
  • 1 large russet potato, peeled and chopped into 1/2″ cubes
  • 2/3 cup quinoa
  • 2 cooked chicken breasts, cubed (optional)
  • 1/4 cup grated parmesan, plus extra for topping

Preparation

  1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
  2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
  3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

Grandma Kapke Casserole

10 Dec

Grandma Kapke Casserole 3

When I, my brother, or any of my cousins are visiting Grandma and she asks us what we want for supper, it’s always, “Grandma Kapke Casserole!”  Simple and tasty, but never quite as good as Grandma’s.

Ingredients

  • 2 pounds ground beef
  • 3 russet potatoes, peeled and quartered
  • 4-5 carrots, peeled, halved length-wise and cut into thirds
  • 1 bell pepper, julienned
  • 1 can tomato soup
  • salt and pepper to taste

Form beef into walnut-sized meatballs and place in the center of a dutch oven or deep casserole, sprinkle lightly with salt and generously with freshly ground pepper.

Grandma Kapke Casserole 1

Place potato pieces around beef and put the carrots and bell pepper on top and add additional salt and pepper.

Grandma Kapke Casserole 2

Pour tomato soup over all and rinse can to make a little more juice (maybe a third of the can of water).

Bake at 35o for an hour or so, until potatoes are done.  Grandma says Brad and Adam like it served with a side of corn.

Recipe by Grandma Kapke

Photos by me, My Little Food Spot

Cottage Pie

14 Nov

I’m not sure where this recipe came from but I know for a fact that the extra tablespoon of melted butter on top was MY idea.  It gets the potatoes to a nice golden, buttery brown.  You will want seconds.

Ingredients

  • 1 pound russet potatoes, peeled, cut in half
  • 6 T unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 T all-purpose flour
  • 3/4 cup canned beef gravy
  • 1/4 cup chopped fresh parsley
  • 1 medium carrot, sliced
  • 1 T Worcestershire sauce
  • 1/2 tsp dried marjoram

Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper.

Preheat oven to 350°F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally.

Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top and drizzle with remaining tablespoon of melted butter. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving.

Photos by me, My Little Food Spot

What is a relish tray?

7 Sep

I was recently asked to bring a relish tray to a family event.  I immediately assumed the hostess was envisioning a veggie tray until Derek asked me what a relish tray was.  Maybe it’s not so simple.  My general impression, in this part of the country, is that the term relish tray can be used interchangeably with veggie tray, but I also kind of pictured a relish tray as possessing a combination of fresh and pickled vegetables.  I did a little internet research and gathered that “relish” and “crudites (CREW-dee-tay)” trays are the same thing and that they can be any type of appetizer tray, including, but not limited to, cheese and crackers, salamis and other cured and deli meats, fresh and pickled vegetables, and an array of dips.  I didn’t think my hostess probably really cared what I brought so I put together a tray of dill pickles, an assortment of olives, carrots, celery with and without a pimiento/cheese spread, fresh mushrooms and a dill ranch dip.

The celery with pimiento-spread went quickly and I received many inquiries as to what was on the celery.  The mushrooms, pickles, and olives were gone by the end of the day, although I’m pretty sure I and Derek’s Aunts Kay and Verna are the only ones who ate any olives.  The two most common components of a veggie tray, baby carrots and plain celery, were the only items left.

There doesn’t appear to be a right or wrong, so, bottom line, if you think your hosts have a specific idea in mind, ask them.

And now I put that question to you, my probably one lone reader, what would you put on a relish tray?  Don’t be intimidated by being the first to leave a comment.  You may be the only one to respond and make my day :0)

 

Recipe dependent upon who you ask.

Photo by me, My Little Food Spot.

Asian Pasta Salad

4 Sep

One of the best cookbooks I have ever invested in is my Southern Living: Easy Weeknight Favorites.  I purchased it around the time we were married and, after eight years, I have probably made about every recipe in it, loving all but a handful.  I have made this salad a few times and definitely enjoy the texture and favors.  My only complaint is that it is very difficult to get a good bite-full on a fork.  It may work better with a shorter noodle, but I would miss the texture of the linguine.  I will try it sometime and update with my thoughts, or, better yet, someone else try it and let me know.

Ingredients

  • 8 ounces dry linguine
  • 3 cups broccoli florets
  • 12 cherry tomatoes (halved)
  • 4 green onions (sliced)
  • 2 large carrots (sliced diagonally)
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves (minced)

In large pot with boiling water, cook pasta. Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

Picture by me, My Little Food Spot

Orange Ginger Glazed Carrots

27 Nov

Ingredients

  • 1  (1-lb.) package baby carrots, thoroughly washed
  • 1  teaspoon  grated orange rind
  • 1/4  cup  fresh orange juice
  • 2  teaspoons  butter
  • 2  teaspoons  honey
  • 1  to 3 tsp. freshly grated ginger*
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 tsp. ground ginger may be substituted.

Crockpot Potato Soup

11 Jul

Ingredients:

  •   6 potatoes, peeled and diced
  •   1 small onion, chopped
  •   2 carrots, diced
  •   2 ribs celery, thinly sliced
  •   4 cups chicken broth
  •   1/2 tsp dried basil
  •   1 tsp dried parsley flakes
  •   1 tsp salt, or to taste
  •   1/2 tsp pepper
  •   3/4 cups cream or half-and-half
  •   4-6 T instant potato flakes
  •   crumbled bacon, optional

Combine potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on LOW for 3 hours, or until vegetables are tender (My slow cooker runs hot so I will move it to KEEP WARM for a couple of hours after that).

Stir cream or half-and-half into soup.  Cover, switch setting to HIGH and cook 30 minutes longer or until hot. Add 4 T potato flakes;  add additional potato flakes in one tablespoon increments until desired consistency is reached (allow a few minutes between each addition to allow flakes to thicken).

If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts.