Tagged: vegetables

Recipes

Sheet Pan Roasted Vegetables

Roasted Vegetables are so delicious and so easy to make. I like to make a large sheet pan so I can have leftover veggies all the next day. You can use any combination of chopped carrots, onions, squash, potatoes, cauliflower, brussel sprouts etc.

Toss in a large bowl with a olive oil salt, pepper, paprika and a little garlic powder or use my Taste Portugal Seasoning. Cook at 400 degrees F for about 20 minutes or until they are tender. Toss once in while as they bake.




Recipes

Chicken and Garden Vegetable Rice

Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.

8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)

2 cups long grain rice

1 medium onion (finely chopped)

2 large carrots or 8 oz baby carrots (chopped)

1 pound fresh green beans (chopped)

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

5 cups boiling water

1 chicken bouillon cube or 1 cup chicken broth

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion and bay leaf and saute for about 5 minutes.

Add water, bouillon, cover and let simmer for about 30 minutes.

Add the vegetables and rice. Stir let come to a boil and cover. Let cook for about 15 minutes longer. Taste the rice for doneness.

I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When ready to serve top with chopped parsley.

chicken / Main Dish / Photo Gallery / Recipes

Chicken Pot Pie

Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

Ingredients:

2 cups or more cut up leftover cooked chicken

2 stalks celery (finely chopped)

1 small onion (finely minced)

2 small carrots (cut into small pieces)

1 tablespoon olive oil

1 tablespoon butter or margarine

2 cooked potatoes (cut into 1 inch cubes)

2 cups cooked butternut or any winter squash (cut into cubes)

3 or more  cups chicken broth (depending on how thick you want gravy)

1/2  cup of milk or cream

2 teaspoons chopped parsley

dash of nutmeg

Salt to taste

Pepper to taste

Dumplings:
2 cups of Bisquick or any biscuit mix
2/3 cup of milk

Preparation:

Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

Meanwhile:

Preheat oven to 400 degrees F.

Prepare Dumplings:

Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

 

Photo Gallery / Soups

Kale Fall Vegetable Kielbasa Soup

Soup season is here and what better way to warm up than with this hearty, vitamin packed soup. I used fall root vegetables which are season now, and white northern beans which give the soup a flavorful base.

You may substitute the kielbasa with Portuguese Chourica sausage if you prefer for a spicy kick!

To make this soup vegetarian, leave out the kielbasa. Pick up some fresh rolls and dinner is served! Enjoy and stay warm!

Ingredients:

1 pound of fresh Kale ( finely chopped)

1/2 pound Kielbasa (chopped into desired pieces)

6-8 cups or more of water (depending on how thick you want the soup)

1 small onion (finely chopped)

2 cloves garlic (chopped)

1 large carrot (chopped into 1 inch cubes)

1 small rutabaga (nabo) chopped into 1/2 inch cubes)

1 cup butternut squash (finely chopped into 1/2 inch cubes)

1 large potato (cut into small cubes)

1 can of white northern beans

2 cups chicken or vegetable broth

1/4 cup olive oil

1 bay leaf

1 teaspoon salt

Black pepper to taste

Parsley for garnish

Instructions:

Place oil, vegetables and kielbasa in a large soup pan. Saute for 5 minutes until the onion and kielbase becomes slightly browned.

Add the water, stir and add the remaining ingredients except the kale and beans. Bring to a boil and cover.

Cook for 20 minutes on low medium heat. Continue cooking the vegetables to your desired consistency.

Leave the vegetables whole, or puree if you like a thicker soup.

Add the kale and beans, cover and cook on low for 10 minutes longer.

Add more seasonings as desired.