Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
There is a distinct Autumn chill in the air today. As I write this it is the 1st of October. This is the time of year that we can begin enjoying the odd bowl of soup.
I love soup suppers. Usually, they are fairly easy to put together, quick to make and often hearty and deliciously rib-sticking!
This delicious recipe I am sharing today is one I found and adapted from the Gooseberry Patch book entitled, Autumn Recipes from the Farmhouse. It is attributed to Shelley Turner from Boise ID.
I love the recipes in the Gooseberry Patch books. They are always simple and delicious. The kind of food that you want to feed your family and yourself!
.JPG "Ham, Potato & Green Bean Soup")
This is a great little soup. It goes together very quickly and uses things that I almost always have in my larder/refrigerator/freezer.
I always keep an assortment of tinned vegetables in my store cupboard. I am a queer duck I suppose. I love canned green beans and carrots and corn. I think the only canned vegetables I am not fussy on are peas and Brussels sprouts.
.JPG "Ham, Potato & Green Bean Soup")
I actually cannot think of a vegetable that I don't like. Having an assortment of canned vegetables in the store cupboard has always served me well. You can use them for all sorts of tasty casseroles and dishes such as this tasty soup recipe I am sharing today.
This delicious soup makes for a great little dinner when you are short on time but still want to feed your family something which is hearty and balanced.
True confession, I cut the recipe in half today. I am however, showing you the full-sized recipe. If you would like to know my half-sized measurements, message me. I am happy to share them.
.JPG "Ham, Potato & Green Bean Soup")
WHAT YOU NEED TO MAKE HAM, POTATO & GREEN BEAN SOUP
There is nothing complicated or out of the ordinary here.
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
.JPG "Ham, Potato & Green Bean Soup")
You can use diced boiled ham if you wish, or even diced leftover roasted ham. Obviously if you have leftover roasted ham, it will have a bit more flavor than the regular diced boiled ham.
Today I used a piece of a ham steak which I had.
For the chicken stock, I use a liquid stock concentrate that you re-constitute with water. You can use any kind of chicken stock which you have, even stock cubes, but bear in mind stock cubes will be a bit saltier than regular stock. Judge the amount of seasoning you use accordingly.
.JPG "Ham, Potato & Green Bean Soup")
I don't see why you can't use frozen cut green beans in this soup. They may take a bit longer to cook through to a nice texture. You don't want them to be crispy tender in this. You really want them to melt in your mouth. Fresh green beans would also be nice.
But if you are using fresh or frozen green beans, my advice is to pre-cook the before adding them to the soup. I just used regular cooking potatoes and onions. I do not recommend using red onions.
.JPG "Ham, Potato & Green Bean Soup")
Do use full fat milk. It will add a nice creamy rich flavor and texture to the soup. It really is delicious.
I served mine with crackers, but you could also serve it with soft dinner rolls, crusty bread, or even a grilled cheese for the heartiest of eaters.
.JPG "Ham, Potato & Green Bean Soup")
HOW TO MAKE HAM, POTATO & GREEN BEAN SOUP
Nothing really could be easier. It's very simple.
Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat. Reduce to medium. Add the ham and green beans, along with any seasonings.
Simmer until the potatoes are tender.
Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk. Cook and stir over medium heat until thickened.
Whisk the milk mixture into the potato soup. Heat through gently. Ladle into heated bowls, topping each serving with cheese if desired.
.JPG "Ham, Potato & Green Bean Soup")
I was really pleased with how this soup turned out. For something which was essentially a very simple make, the flavors were outstanding. I wasn't sure about the garlic, but I added it, and I am glad that I did. I think I added about 1/4 tsp which was just enough.
It was just enough without going overboard. I also added the thyme myself. Thyme goes very well with green beans (as does garlic) and potatoes and ham for that matter. It added a deliciously high hint of herbiness. If you are not fond by all means leave it out.
That bit of cheese sprinkled on top was a really nice touch. You can of course leave that off. It isn't a given, but it went very well.
I really, really enjoyed this soup. I will definitely be making it again! I highly recommend.
.JPG "Ham, Potato & Green Bean Soup")
If you are a lover of soups, you might also enjoy these other delicious options! Tis the season!
STONE SOUP -Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese! Some garlic toast on the side would be great!
Ham, Potato & Green Bean Soup
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A creamy soup that comes together in minutes. Hearty and delicious! We enjoy it with a bit of cheese sprinkled on top.
Ingredients
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
Instructions
- Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat.
- Reduce to medium. Add the ham and green beans, along with any seasonings.
- Simmer until the potatoes are tender.
- Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk.
- Cook and stir over medium heat until thickened.
- Whisk the milk mixture into the potato soup. Heat through gently.
- Ladle into heated bowls, topping each serving with cheese if desired.
I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
.JPG "cut up ham steak")
I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
.JPG "Ham & Potato Pie")
All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
.JPG "Ham & Potato Pie")
WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
.JPG "Ham & Potato Pie")
I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
.JPG "Ham & Potato Pie")
HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
.JPG "Ham & Potato Pie")
Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
.JPG "Ham & Potato Pie")
And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
.JPG "Ham & Potato Pie")
Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
I am a huge fan of baked rice recipes. They are so simple to do. No fuss. No muss cooking. That is how I like to do things for the most part in my kitchen.
I am also a huge fan of oriental flavors! That's why when I saw this recipe for an easy oven rice on Recipe Tin Eats I immediately popped it onto my "to do" list of things to try!
I knew I wouldn't be disappointed and I wasn't! Its fabulously tasty!
.JPG "Oven Baked Fried Rice")
I did cut the quantities in half and made a much smaller batch, as well as adapting it to my way of doing things in my kitchen and the ingredients I happened to have on hand. This worked very well for me.
I just didn't think I needed that much rice for just little old me. Not that I don't enjoy leftovers. I do. But these days I am really getting more into small batch cooking because I have found that to do otherwise in my kitchen means waste.
And I hate waste. My freezer can only hold so much.
.JPG "Oven Baked Fried Rice")
This easy dish makes the perfect mid-week side dish! There is no need to precook the rice ahead of time. Nor the vegetables. You simply stir everything together in a baking dish, cover and bake, leaving your hands free to get on with something else.
Easy peasy. I also like this recipe because it uses ingredients that I normally have on hand, so its a great store-cupboard recipe as well!
.JPG "Oven Baked Fried Rice")
WHAT YOU NEED TO MAKE OVEN BAKED FRIED RICE
Like I said above, simple store cupboard ingredients. If you keep a fairly well stocked larder like I do, I am betting you can even make this today!
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
.JPG "Oven Baked Fried Rice")
I used Uncle Ben's converted long grain rice for my dish. You can also use Basmati, medium and short grain rice. It is not recommended that you use Jasmine rice, brown rice, paella rice, risotto rice, wild rice, quinoa or other specialty rice.
You also don't need to rinse the rice first. I didn't. If you feel that you do, then you need to reduce the liquid in the recipe by 1 TBS for this small batch recipe.
.JPG "Oven Baked Fried Rice")
Mixed frozen vegetables. I always keep a bag of these in my freezer. I use the mix that has peas, corn, green beans and carrots. This is the most common mix and I find it comes in handy for all sorts.
Pot pies, soups, omelets, etc. I added the vegetables frozen and they were perfectly cooked when the rice was done. Not overcooked in the least.
.JPG "Oven Baked Fried Rice")
I always have bacon frozen in my freezer. I buy it by the one pound package and separate it when I get it home. I usually buy two packs when it is on offer at the shops.
One I will cook and then freeze for times when I want or need some cooked bacon for whatever it is I am making.
The other package I will separate into individual rashers. I roll each rasher up and pop them single layered into an airtight container. Into the freezer it goes.
Once frozen you can transfer the frozen rolls into a zip lock bag if you want. These frozen rolls are very convenient for when you only want a few rashers of bacon as they thaw quickly.
Its also super-easy to chop them while the bacon is frozen. If you have ever tried to chop raw bacon that is not frozen, you know how difficult this is! It stretches, etc. Not easy! Its much better to do it when the bacon is frozen.
.JPG "Oven Baked Fried Rice")
HOW TO MAKE OVEN BAKED FRIED RICE
Nothing could be easier. I am rather lazy at times and this fits right in with that!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 7 X 11-inch casserole dish.
Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
.JPG "Oven Baked Fried Rice")
Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes. Re-cover and let stand for about 5 minutes while you cook the egg.
Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
Serve immediately.
.JPG "Oven Baked Fried Rice")
You can of course turn this into a main dish by adding any quantity of cooked meats (beef, pork, ham, lamb, ground beef), poultry (chicken or turkey) or other protein (think prawns here) at the end, simply stirring them into the rice when you fluff it up. Easy peasy.
If you like more egg by all means scramble two of them! I found one large free range egg to be just the right amount!
.JPG "Oven Baked Fried Rice")
Baked rice, its a good thing as Martha would say! Beautifully textured and nicely flavored. Some other baked rice dishes you might also enjoy are:
BAKED MUSHROOM RICE - A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms. No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . . the juices running down and mingling with the stock and rice beneath it as it cooks. This is fabulously delicious!
GARLIC CHEDDAR CHICKEN & RICE BAKE - Loaded with chicken and rice and plenty of cheese, this delicious and easy casserole is the epitome of comfort food. Its all very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish. Cover and bake. Easy peasy.
BAKED RICE PILAF - Delicious and simple to make. Healthy and economical as well. With carrots, onion, celery and rice, at the end of the cooking time you are rewarded with a delicious perfectly cooked rice pilaf that is loaded with color, veg and fibre! This is a beautiful side dish to go with just about anything. No fuss. No muss.
Oven Baked Fried Rice (small batch)
Yield: 2 - 3
Prep time: 5 MinCook time: 42 MinInactive time: 5 MinTotal time: 52 Min
Nothing could be easier than this dump and go dish. Just throw everything into a casserole and bake. No need to cook the rice ahead of time. The end result is a well seasoned and delicious, perfectly cooked dish of rice that tastes amazingly just like fried rice!
Ingredients
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Have ready a 7 X 11-inch casserole dish.
- Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes.
- Cover and let stand for about 5 minutes while you cook the egg.
- Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
- Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
- Serve immediately.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons