Wednesday, January 10, 2018

Italian Farmers Market Veggie Soup

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On a recent visit to my local farmers market, I scored fresh Brussels sprouts on the stalk. They are so delicious, and the greens so tender, so I thought, why not use them in a vegetable soup? I also had a fresh rutabaga, carrots, celery and onions, so I set out to make this soup.


I used the greens from the Brussels sprouts, but you can use any greens you want, even chopped cabbage would work. The beauty of this recipe is you can use almost any vegetable you want. The base to the soup is simple, so play around and use any of your favorites in this nourishing soup.

Use vegetable stock to keep it vegetarian, or add your favorite turkey or chicken bone broth. Talk about fresh and delicious, it is so good you won't even miss the meat.



RECIPE
Ingredients
2 cups tomato sauce
2 cups petite diced tomatoes
2 cups vegetable stock, turkey or chicken bone broth
2 stalks celery, diced
1 large carrot, cut into coins (cut larger pieces in half)
1 1/2 cups rutabaga, chopped into small cubes (may also use butternut squash, acorn squash or turnips)
1 1/2 cups fresh Brussels sprouts, cut in half  (or use cabbage, chopped)
1 heaping cup greens ( I used the leaves from fresh Brussels sprouts, but you can use collard greens, turnip greens, any greens you like, cut into small pieces)
2 tsp. dried onion flakes
1 tsp. minced garlic
2 tsp. dried oregano
1 tsp. Italian seasoning
salt and pepper to taste

Method
Place tomato sauce, petite diced tomatoes, stock/broth, celery, dried onion flakes, minced garlic, oregano, Italian seasoning, salt and pepper in a large sauce pan. Bring to a boil over high heat; reduce heat to low and simmer covered about 20 minutes.

Add carrots and rutabaga and cook until almost tender, stirring occasionally. Stir in Brussels sprouts and greens and cook until tender.

Serve hot over rice or soup noodles, if desired.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


Tuesday, January 2, 2018

My Top 10 BEST recipes of 2017

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Here are my Top 10 BEST recipes for 2017. I guess it should come as no surprise quite a few of them are pickling or jamming recipes, with a few luscious cakes and delightful main dishes thrown in.

I hope you enjoy browsing through them, as I did looking back on 2017 and finding the Top 10 to share with all of you.

So in case you missed them, here are the Top 10 BEST recipes for 2017.


Monday, December 18, 2017

Farmers Market Veggie Stir Fry

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Perfect side dish or light main meal, this fried rice is quick and easy to make. It uses farmers market fresh veggies, to include broccoli, and even uses the cut stalk pieces of the broccoli. If your broccoli is fresh and tender, the stalk is equally tender and delicious, so don't throw it away, try it here.


RECIPE
Ingredients
4 slices bacon, cut into small pieces
1 stalk celery, diced small
1 large carrot, diced small
1 small onion, diced
1 cup green beans, cut into small pieces
1 medium head broccoli, cut into florets, reserving stalk
2 tbls soy sauce, or more to taste
2 cups cooked rice

Method
Using a large fry pan, cook bacon pieces until crisp. Remove with a slotted spoon and drain on paper towels. Discard bacon grease reserving 1 tsp. in pan.

Add celery, carrots and onion, cooking until onions re translucent and vegetables are softening. While this is cooking, cut the broccoli florets from the stalk and cut the stalk into small pieces, discarding the very bottom of the stalk. Add stalk pieces and cook a few minutes. Add broccoli florets last, cooking just a minute or two, or until al dente or crisp tender (not soft and mushy). Stir in soy sauce to taste.

Add cooked rice and bacon pieces and toss until well combined. Serve hot with more soy sauce if desired.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sunday, December 17, 2017

Smoky Bacon Jam

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I have wanted to make this Smoky Bacon Jam for a long time. I would see pictures from time to time, and think "I need to make that."

The one thing that really held me back is it's not shelf-stable. Smoky Bacon Jam must be stored in the refrigerator, so, with that in mind, I wanted to make it at a time I thought we would use it up.


Over the holidays, with my adult kids and grandsons all gathering around, I thought this would be the perfect time to experiment with Smoky Bacon Jam ... oh my goodness, where has this been all my life?  It's smoky, sticky, sweet, and baconilcious!

It is the PERFECT jam to serve topped on baked brie, spread on burgers, grilled cheese, crostini, or served with a roasted or grilled pork loin. Heck it's even good slathered on a toasted English muffin.


Tuesday, December 12, 2017

Butternut Squash Soup

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Delicious and creamy, Butternut Squash Soup is amazing. Baked butternut squash, diced onions, celery, carrots and a few other things come together to make this awesome soup.


Farmers markets are great places to find seasonal ingredients, such as butternut squash, so stop by your favorite market and pick one up. Butternut Squash Soup makes a great cup of soup with a grilled cheese sandwich, or serve it for dinner with a side salad.


I made some Italian Bread Bowls to serve ours in; they are fun to eat out of and bonus, you can eat the bowl!



Sunday, December 10, 2017

Cheeseburger Minced Meat Sandwiches

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This has all the components of a cheeseburger, only in a minced meat sandwich. Ground beef, diced onions, diced dill pickle, pickle juice, ketchup, mustard, Worcestershire sauce, salt and pepper all come together to make this delicious, easy sandwich.


Hearty enough for dinner, these cheeseburger minced meat sandwiches are quick and easy to make, kid-friendly and delicious. They are also very budget-friendly using just a few everyday ingredients. Serve them on a toasted bun, or they even taste great on white sandwich bread!



Friday, December 1, 2017

Bottom of the Jam Jar Vinaigrette

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Take your favorite jam, any flavor, and turn it into a vinaigrette. Say what? Oh my gosh, I love this. Since I make so many different jams over the year, this was a fantastic discovery. Who knew?

So easy to do, and very versatile. When you get down to the bottom of the jam jar, make this simple vinaigrette, or don't wait. Just scoop out a heaping tablespoon of your favorite jam anytime.


This also makes a great "sauce" to brighten up grilled chicken, pork, or shrimp. Simply drizzle some on while grilling, and serve more on the side for dipping.