Tag Archives: vegetables

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.



Slow Cooker Veggie Chili from Everyday Good Thinking, the official blog of @hamiltonbeachMy daughter is the first of five children to head off to college (sniff, sniff). My husband and I were recently discussing the changes this has brought to our family dynamic (aka bank account) and we came to the shocking realization we have been eating out way too much. I defended such behavior with the classic mother quote, “I am WAY too busy to cook.” In all honesty, between sports tournaments every weekend, college applications, graduations and work travel, we had become lazy, but seven (now six) of us eating out is a real blow to the family budget.

Slow Cooker Veggie Chili from Everyday Good Thinking, the official blog of @hamiltonbeach

After eye rolling and some tense discussion, I agreed to go back to my pre-“too busy” mode and plan out our weekly meals. The savior of all active, crazy-scheduled families is the slow cooker. I am on a constant mission to have our kids eat healthy without actually knowing they are. This chili is both healthy and super easy.

Upon serving this chili for dinner, my husband slipped and referred to this dish as “vegetarian,” which made our three boys turn their heads so fast I thought they’d snap off. But I quickly exclaimed it was NOT vegetarian (it contains chicken broth) and they resumed eating. It is meatless, but adding sausage or ground beef would be easy. It makes great use of all the veggies that are still abundant this time of year. And the best part for me? I prepped it the night before, dumped everything in the crock and just added beans in the morning before heading off to work. This slow cooker veggie chili (If you have boys like mine, call it something like Cowboy Chili so you won’t let on it’s healthy) makes a big batch, so it is perfect for freezing or to make for a crowd. And if you do want it to be vegetarian, just substitute vegetable stock for the chicken stock. It doesn’t get easier than this.

Slow Cooker Veggie Chili from Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Veggie Chili
SERVES: 8

Ingredients
3 cups chopped onion, divided
3 cups chopped red and yellow bell pepper, divided
1/2 cup chopped fresh cilantro stems
1 1/2 Tablespoons dried thyme
6 garlic cloves
2 jalapeños – rough chop
1/4 cup olive oil
1 Tablespoon ground cumin
2 Tablespoons tomato paste
1 teaspoon ground coriander
1 3/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 bay leaf
4 1/2 cups chicken broth
1 (16-ounce) package dried navy beans
1 (26.46-ounce) container tomato puree
1 (12-ounce) bottle stout beer
4 cups chopped squash (about 2 medium)
1 (15-ounce) can RO*TEL Original Diced Tomatoes & Green Chiles
sour cream (for serving)
crushed tortilla chips (for serving)
Instructions
Combine 1 cup onion, 1 cup bell pepper, cilantro, thyme, garlic, and jalapeño in a food processor; process until almost smooth. Heat oil in a large skillet over medium heat. Add mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.
Transfer mixture to a 6-quart electric slow cooker. Stir in remaining 2 cups onion, 1 cup bell pepper, broth, tomato puree, and beer. Place crock insert in the refrigerator. In the morning add the beans, cover and cook on LOW 8-9 hours.
Stir in remaining 1 cup bell pepper, squash, and RO*TEL tomatoes; cook on LOW 30 minutes or until vegetables are tender. Discard bay leaf. Top chili with sour cream and crushed tortilla chips.
Everyday Good Thinking http://everydaygoodthinking.com/

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For “one-pot” simplicity, nothing beats slow cooking. But when it comes to bringing hot meals to parties and potlucks, spills can be a concern. With the travel-friendly Set & Forget® Slow Cookers, messes aren’t an issue.

 



Food Focus: Zucchini (and a recipe for Cheesy Zucchini Casserole!) from Everyday Good Thinking, the official blog of @hamiltonbeach

One of the most ubiquitous summer fruits, the zucchini (cucurbita pepo) is a long, green summer squash of Italian origin with many culinary uses. It’s usually prepared as a vegetable in savory dishes like ratatouille, casseroles and fritters, but it can also be shredded and used in sweeter dishes like zucchini bread. The best zucchini to purchase (or pick, if you have a garden of your own) are less than 8 inches long. This means the squash is immature and the seeds are still soft. Larger zucchini (They can grow up to a few feet in length!) tend to be more fibrous and woody than their smaller and more tender counterparts.

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Zucchini is a healthful, low-calorie fruit containing folate, potassium and vitamin A. Like many other fruits and vegetables, much of the nutritional value is found in the peel, so keep it on to get all the nutrients you can. One whole zucchini is only 16 calories!

Zucchini squash blossoms are also edible. These grow directly on the plant and can be eaten raw or cooked. They are commonly stuffed with soft cheeses and fried. If you can find them, the flowers are a beautiful summer treat.

Hamilton Beach


Cheesy Zucchini and Squash Casserole
SERVES: 12

Ingredients
1 Tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 garlic clove, minced
1 pound zucchini, thinly sliced
1 pound yellow squash, thinly sliced
1 large egg
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup seasoned Panko crumbs
1 Tablespoon butter, melted
Instructions
Preheat oven to 350°F.
Heat olive oil over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in squash, cooking an additional 4 minutes or until squash is tender.
Beat egg and sour cream in large bowl until well blended. Stir in cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
Bake 25-30 minutes or until crumbs are golden brown and mixture is heated through.
Notes
If using a countertop oven, use middle rack for baking.
To speed food prep, use a food processor to chop, mince, slice and shred.
Everyday Good Thinking http://everydaygoodthinking.com/

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Center Stage: Slow Cooker Chocolate Fudge Brownies from Completely Delicious on Everyday Good Thinking, the official blog of @HamiltonBeach

Annalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. She is a passionate baker who is almost completely self taught, learning from trial and error. Like us, she believes that life is usually a little better with sugar and butter. You can find her on Facebook, Twitter and Pinterest.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

Summer is all about grilling, am I right? Sure, summer has a lot of other fun things going on, but if I had to choose my favorite thing about summer it would be the fast, easy and fresh food I get to enjoy thanks to my garden and grill.

With Hamilton Beach’s searing grill I can now take my grilling year-round, rain or shine. It’s small and sits right on my countertop, but grills like a pro!

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

My garden isn’t quite brimming with fresh produce just yet, but my grocery store and local farmers markets are. And these sandwiches are the perfect way to enjoy them. Here, I’ve used zucchini, mushrooms, red peppers and onions, but feel free to get creative. And while the grilled vegetables shine enough on their own, you could certainly add a grilled chicken breast or a few slices of crispy bacon if you just gotta have some meat.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

The grilled veggies may be the star, but the herb goat cheese spread almost steals the show. Don’t skimp; it brings the whole thing together into one delicious summery sandwich. Perfect for lunch or an easy dinner, these grilled veggie sandwiches are sure to be a favorite all summer long.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish


Grilled Veggie Sandwiches with Herb Goat Cheese Spread
SERVES: 2

For the spread
5 ounces goat cheese, room temperature
2 teaspoons fresh basil, chopped
1 teaspoon fresh chives, chopped
1 teaspoon fresh lemon zest
1 garlic clove, minced
1/4 cup olive oil
For the sandwiches
1 small zucchini, sliced
1 portobello mushroom, sliced
1 red pepper, sliced and seeds removed
1 small red onion, sliced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 slices ciabatta bread (or 2 ciabatta rolls, sliced)
Goat cheese spread
Instructions
To make the goat cheese spread, combine the goat cheese, basil, chives, lemon zest, garlic and olive oil in a small bowl.
Toss together the zucchini, mushrooms, red pepper and onion in a bowl with the olive oil, salt and pepper.
Place the veggies directly on a grill preheated to medium high. Cook on each side for 2-3 minutes until grill marks are present and veggies are softened. Remove from heat.
Spread the goat cheese on the bottom slice of bread for each sandwich. Stack veggies on top. Serve immediately.
Notes
Be sure to slice veggies into large pieces so they rest easily on the grill without falling through. You may have leftover goat cheese spread. You can store it in the fridge for up to one week.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 

 

#grillit @hamiltonbeach