Tag Archives: vegetables

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.  

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach


Spring Pea Soup with Lemon and Mint
SERVES: 6

Ingredients
2 tablespoons butter
1 small onion, chopped
1 small shallot, chopped
2 cups fresh (or frozen) spring peas
1 can (15.5 oz.) vegetable broth
1/4 cup packed fresh mint leaves
3 tablespoons half and half
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Plain Greek yogurt
Instructions
In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
Refrigerate until ready to serve.
Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
Notes
To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Spring Peas from Everyday Good Thinking by @hamiltonbeach

April brings a lot of seasonal produce to market shelves, and one favorite is the early-producing spring pea. Also known as garden peas or English peas, spring peas are great to snack on freshly shelled or tossed into light salads, pastas, soups and stir-fry dishes. Equally delicious, though not as commonly referred to as “spring peas” in recipes, are snap peas and snow peas, whose small peas and edible pods are crisp and delicious.

Spring peas are best eaten the day they are picked or as soon after as possible, so they retain their cool crunch and sweet flavor. If you can find them fresh at a local farmers market or grocery store, you’ll enjoy their off-the-vine “greenness,” which comes from an aroma compound also found in green peppers. Because the growing season for spring peas is so short, many of these crops are grown for the frozen market. This way, the sweet flavor of these little green pearls can be enjoyed year-round.

Food Focus: Spring Peas from Everyday Good Thinking by @hamiltonbeach

Facts

  • According to the Produce for Better Health Foundation, spring peas are fat free, cholesterol free, sodium free, a fantastic source of vitamin C and vitamin A, and a good source of folate and dietary fiber.
  • The pea (Pisum sativum) is also known as the garden pea, field pea, spring pea, English pea, common pea and green pea.
  • According to the USDA, spring peas, snap peas and snow peas are harvested before the seeds are mature for the fresh or fresh-pack markets. Contrarily, field peas are harvested when seeds are mature and dry and sold as split peas (for human consumption) or mixed with grains (for livestock feed).
  • The tender pea shoots that grow from the tops of young pea plants are also edible; their soft leaves and tendrils mimic the delicate flavor of young, fresh peas. They are popular in Asian cuisine and are great on salads or spring pastas.

Tips

  • When selecting spring peas, choose ones that are full, firm and bright green with medium-sized pods and no signs of wilting, wrinkling or yellowing.
  • Peas are best eaten right away, but if you plan to store them, do so in a perforated plastic bag in the refrigerator for up to 3 days. Wait to shell the peas until you are ready to use them.
  • English and garden peas must be shelled from the pod before eating.



Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

Healthy and hearty slow cooker soups keep us feeling satisfied and sunny, no matter what news the weatherman delivers – and this lentil soup fits the bill perfectly.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

It’s a little bit spicy, quite a bit healthy and a whole lot hearty. It’s incredibly filling and flavorful for a vegetable and lentil soup, so vegetarians and meat eaters alike will love this slow cooker masterpiece. Top it with a little dollop of Greek yogurt, lemon and cilantro, and you’ll forget all about the chill in the air. This slow cooker lentil soup is as nutritious as it is delicious, so you’ll have plenty of spring in your step.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach


Slow Cooker Vegetarian Lentil Soup
SERVES: 10

Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 bag (1 lb.) dried lentils, rinsed and drained
5 cans (14.5 oz. each) vegetable broth
1 can (10 oz.) diced tomatoes and green chilies
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/2 teaspoon coarse black pepper
Instructions
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for additional 3 minutes.
Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to slow cooker crock.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

If you’re like most people, an occasional last-minute party will pop up or you’re too busy to make a big dinner every night. Don’t worry, the Hamilton Beach® Programmable Stay or Go® 6 Quart Slow Cooker can easily adapt. You simply add ingredients in the morning and let the slow cooker finish the cooking automatically. Once the cooking time is up, it automatically switches to warm.

 

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach



Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach

Grandma makes them every Sunday with her famous meatloaf, Aunt Maria adds roasted garlic and my cousin whips them up to serve with fried chicken. You know and love this humble side dish: the mashed potato. Mashed potatoes are a comfort food staple and often have a special place next to the turkey and gravy on the Thanksgiving table. But in the name of spicing things up (just a little bit), why not add some color to this year’s classic?

Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach

Using other root vegetables in your mashed potatoes gives added depth and color, plus it’s a great way to introduce your family to a new vegetable or two. Since this recipe also has regular potatoes, it will still have that familiar texture. Use a hand mixer to make it easy to combine everything. Along with some sauteed onion, butter and milk, you have the makings of a new fall favorite. Try these mashed root veggies well into the season with roasted chicken or as a base for braised short ribs. You’ll be glad you stepped out of the mashed potato box.

Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach


Root Vegetable Mashed Potatoes
SERVES: 6

Ingredients
1 pound parsnips, peeled, cut into 2-inch pieces
1 pound turnips, peeled, cut into 2-inch cubes
1 large carrot, peeled, cut into 2-inch pieces
2 pounds potatoes, peeled, cut into 2-inch cubes
1/4 cup butter
1 medium onion, chopped
2 Tablespoons milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
In a large saucepot, add parsnips, turnips, carrot and enough water to cover. Cook over high heat 20 minutes. Add potatoes and continue cooking, about 15 minutes until vegetables are fork tender. Drain water and transfer cooked vegetables to a large mixing bowl.
While vegetables are cooking, in a medium skillet over medium-high heat, melt butter. Add onion and cook for 4 minutes or until onions are translucent.
Add onion mixture, milk, 1 teaspoon salt and 1/2 teaspoon pepper to the root vegetables. Beat with hand mixer until well blended with small pieces remaining.
Everyday Good Thinking http://everydaygoodthinking.com/

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The 2014 Hamilton Beach Holiday Gift GuidePowerful Hamilton Beach® Hand Mixers focus on ergonomics and versatility. Handles are built with a comfortable grip in mind. Convenient snap-on storage cases keep attachments and cords together so you don’t have to search for them each time. A variety of attachments are available with different hand mixers, from traditional beaters to wire beaters, whisks, dough hooks and milkshake attachments.

Happy Thanksgiving! 



Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach

Parsnips are an often overlooked and underappreciated vegetable (most kids think they’re just white carrots). Parsnips are, in fact, closely related to carrots and have a sweet, nutty flavor. Paired with the orange root vegetable we all know and love, this versatile side dish comes together quickly and makes a colorful and fragrant addition to any meal.

Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach

Using the slow cooker to roast root vegetables may be a new idea for you, but take full advantage of your slow cooker and free up oven space. The spiciness of ginger plus subtle heat from red pepper flakes offsets the sweetness of orange marmalade. This veggie combination is a welcome change from the traditional cooked carrots with brown sugar. Fresh squeezed orange juice and adds just the right amount of citrus flavor to this easy side dish.

Tip: Cutting the pieces the same size ensures even cooking.

Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Ginger Orange Glazed Root Vegetables
SERVES: 4

Ingredients
2 pounds carrots, peeled and cut into 2-inch pieces
1 pound parsnips, peeled and cut into 2-inch pieces
1 teaspoon salt
3 Tablespoons orange marmalade
3 Tablespoons fresh orange juice (about 1 navel orange)
2 Tablespoons water
1 garlic clove, minced
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1 Tablespoon butter
1 Tablespoon chopped fresh parsley
Instructions
Place vegetables in lightly greased slow cooker crock and toss with salt.
In a small bowl, whisk together marmalade, orange juice, water, garlic, ginger and red pepper flakes and pour over vegetables. Top with butter.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 hours.
Sprinkle with parsley.
Notes
If you prefer a thicker sauce, remove the vegetables with a slotted spoon and transfer sauce to a small saucepan. Cook over medium-high heat until mixture is reduced by half, about 5 minutes. Then, pour over the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.