Cruciferous Vegetables in a Bowl

This soup recipe is similar to my Split Pea & Cruciferous Veggie Soup but includes less peas and more cruciferous vegetables ~ and it includes water chestnuts for some added crunch. Also, the vegetables are not chopped in a food processor but cut into chunks.

My husband loves this soup! The recipe makes a big batch so it serves as our lunch or dinner staple for the week. Like most soups, it gets better with age. Enjoy ;o)

Ingredients:

• 16 ounces dried green split peas
• 12 cups water
• 2 tablespoons Mrs. Dash original blend salt-free seasoning (or our favorite seasoning combination)
• 2 teaspoons dry mustard
• 2 or 3 bay leaves
• 2 cups brussels sprouts, thinly sliced
• 2 cups cauliflower, cut into small florets
• 2 cups collard greens, roughly chopped
• 2 cups turnips, peeled and cubed
• 2 cup bok choy, sliced
• 2 cups rutabaga, peeled and cubed
• 2 cups carrots, peeled and cubed
• 2 cups celery, cubed
• 1 can sliced water chestnuts, if desired
• Salt and pepper to taste

Directions:

1. Place first 5 ingredients in a large soup pot and bring to a boil. Reduce heat and simmer, covered for 30 minutes. Remove bay leaves. Mash about 1/3 of the peas with a potato masher.
2. Add the prepared vegetables, and salt and pepper, if desired, and bring soup back to a boil; reduce heat to a simmer, cover and cook an additional 40 minutes, or until vegetables are soft. 

Beef and Vegetable Soup

My mother made huge batches of delicious Beef and Vegetable Soup when I was a child. If she used a recipe, I never saw it. This recipe is similar, although it includes some additional vegetables (i.e., leeks, parsnips and hominy) and just a touch of ground cloves, which give the soup a pleasant distinctive smell and slightly sweet taste.

Yield: 7-8 quarts

• 1 1/2 pounds lean beef (boneless), cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 teaspoons salt  
• 1 pound (about 4 cups) cabbage, thinly sliced
• 2 yukon gold potatoes (skins on), cubed
• 2 leeks, dark green ends cut off and discarded; white and pale green part thinly sliced
• 6 carrots, peeled and cut in half lengthwise and then cut into  2" pieces
• 6 stalks celery, finely chopped
• 1 large parsnip, peeled and cubed
• 1 large green pepper, finely chopped
• 1 28-ounce can fire roasted tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/2 small package of frozen baby lima beans
• 1/2 small package of frozen cut green beans
• 1/2 small package of frozen baby peas
• 1 15.5-ounce can golden hominy, drained (or substitute corn)
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon ground cloves
• 2 teaspoons sugar
• 2 additional teaspoons salt

Recipe

1. Over medium heat, brown beef in large kettle with 1 tablespoon of olive oil. Add salt and 4 quarts water; increase heat to high and bring to a boil.
2. Add cabbage, potatoes, leeks, carrots, celery, parsnips, green pepper, canned tomatoes and tomato paste. After it returns to a boil, reduce heat; cover with lid and simmer for 30 minutes.
3. Add remaining ingredients, increase heat and bring back to a boil again. Reduce heat and simmer, covered, 2 hours.

Spinach Balls

I used to make spinach balls occasionally and don't know why I quit! This recipe was inspired by an old Angels & Friends II Cookbook (Mrs. James Joseph). I made it twice over the Christmas season, and it received rave reviews. Instead of using herbed bread stuffing mix, I use plain dried bread crumbs and add my own spices. Try it next time you have to take an appetizer or side dish to an event ;o)

Ingredients:

• 1-10 ounce package frozen spinach, chopped
• 1 cup dried bread, crushed into small pieces
• 1 small onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 large eggs, slightly beaten
• 1/4 cup butter, softened
• 1/4 cup parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon original Mrs. Dash (or your favorite seasoning/seasoning combination)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 350 degrees.
2. Cook spinach, per package instructions and drain very well.
3. Mix all ingredients together and shape into balls (for uniform balls, use cookie dropper utensil)
4. Place on baking sheet lined with parchment paper and bake in preheated oven for 20 minutes.

Roasted Butternut Squash, Brussels Sprouts and Leeks

This is such an easy and delicious side dish. Now that I've figured out how to peel butternut squash, it's my new favorite winter vegetable. The squash is paired with brussels sprouts ~ in my opinion, there's only way one to eat brussels sprouts and that's roasted. The browned caramelized leeks add a nice light onion taste to the dish.  Other than salt and pepper, no seasoning required ;o)

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into bite-sized pieces (see note below)
• 8 ounces brussels sprouts, halved
• 1 leek, thinly sliced
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil; spray foil with cooking spray.
2. Arrange squash, brussels sprouts, and leeks on baking sheet; spray vegetables lightly with cooking spray and season with salt and pepper. Roast in preheated oven about 35 minutes or until squash is soft and  brussels sprouts are browned. Transfer to baking dish and add a dash of additional salt and pepper, if desired. 

Note: Pre-cubed butternut squash is much more expensive, so if time permits, peel and dice yourself. Slice off the top and bottom pieces; then slice squash in quarters. Turn each piece so the flat side rests against the cutting board. Use a sharp paring knife to peel off the skin in downward strokes and scoop out the seeds with a spoon.