Daily Archives: January 3, 2013

Mmm… butterbeans

DSC_4723 [1600x1200]Mrs J swears these are not lima beans because she doesn’t like lima beans.  She likes these, though.  DSC_4724 [1600x1200]


Thursday Recipe Exchange: Lots of Vegetables

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JeffreyW’s Vegetable Beef Soup

I thought I’d focus on vegetables this week. A nice rich vegetable soup as our featured recipe (below) and some ideas to spice up your vegetable sides.

Up first, Ginger Glazed Carrots (recipe here).  A really nice side to a roast or fish, a little bit of sweet, a little bit of heat.

Next a Vegetable Stir-fry served over rice or in a bread bowl (recipe here)

And a Cheese and Lemon Cauliflower that is a step above a standard cheese covered cauliflower side (recipe here).

And finally, our featured recipe. It’s vegetarian, but if you want to make vegetable beef soup as in JefferyW’s photo above, do what he did, add leftover roast beef, or a package of browned stew beef, with dash of red wine is never a bad idea. And the best thing about a vegetable soup is, you can add just the veggies you like. Skip the turnip, add some peas, maybe some spinach, forget the mushrooms – whatever makes you happy.

Chunky Vegetable Soup

  • 6 mushrooms, washed and sliced
  • 1 onion, peeled and sliced
  • 2 red potatoes, cubed (peeling opt)
  • 8 oz baby carrots
  • 1 turnip, peeled and cubed
  • 15 oz can white beans
  • 14 oz can diced tomatoes
  • 1 tsp crushed garlic
  • 1 tsp basil, crushed
  • ¼ tsp pepper
  • ½ to 1 tsp salt
  • ½ tsp marjoram
  • 32 oz chicken broth (vegetable broth if you prefer vegetarian)
  • 4 cups water
  • 6 oz Ruote (wheel shaped pasta)
  • 4 oz shredded mozzarella

slow-cooker, skillet

If you have time, sauté mushrooms and onions in 1 tbsp of butter before adding to the slow-cooker. Otherwise, add all ingredients, except pasta and cheese, to the slow-cooker and cook on low for 8-10 hours (following manufacturer’s directions as slow-cookers can vary). Add pasta 20 minutes before serving, turning the slow-cooker up to high and bringing soup to a low boil. Once pasta is tender, serve with shredded cheese.


IMG_0775 [1600x1200]St. Francis Community Animal Rescue & Education (CARE)

Love what you did with your hair!

IMG_0790 [1600x1200]St. Francis Community Animal Rescue & Education (CARE)

Mmm… beef and broccoli ramen stir fry

DSC_4715 [1600x1200]Mrs J didn’t eat all of her strip steak from the other day so I sliced the leftovers thin and tossed them with broccoli and a few other veggies in a sweet and sour chili sauce with a bit of oyster sauce and served them over ramen noodles.  All the sauces were from bottles, no recipes for those today.

Stir-Fry Vegetables in a Bread Bowl

My favorite way to have vegetables is to quickly stir-fry them, so they are still crisp. A restaurant I used to go to a lot, served them in a beautiful woven lattice bread bowl and it was the perfect lunch. These veggies can be served over rice, rice noodles or as a side with stir-fried meat, poultry or tofu.

If you’re feeling creative I found a recipe for a lattice bread basket here.

Stir-Fry Vegetables

  • 1 tbsp cornstarch
  • 1 cup water or broth (vegetable or chicken)


    Photo by

  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 6-8 mushrooms, washed and sliced
  • 1 tbsp olive oil
  • ½ tsp ground ginger or 2 tsp fresh minced
  • ¼ tsp crushed garlic
  • 8 oz broccoli crowns
  • 8 oz sliced carrots, or baby carrots
  • 8 oz snow peas
  • 6 oz can sliced water chestnuts or bamboo shoots, drained
  • salt & pepper to taste

wok or deep skillet

Mix cornstarch, soy, water, lemon and honey together. Set aside. Heat wok, add oil add all the remaining ingredients. Stir-fry quickly, about 2 minutes, until vegetables are tender-crisp. Add sauce, bring to boil for 1 minute or more until thickened. Let simmer 2 minutes.