Category: Vegetable Dishes

Roasted Butternut Squash with Cranberries, Honey & Feta

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. This dish has so many different flavors going on…roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries.

The dish is topped off with the sweetness from honey being drizzled over the top of the ingredients… whoa! I am really glad I tried this recipe!

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it… in a nutshell.

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

To make roasted butternut squash, you need to start with fresh butternut squash!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

The butternut squash must be peel and sliced before it is roasted.

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted butternut squash requires squash cubes, tossed in olive oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes.

Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Fresh cranberries are ready to add to the roasted butternut squash.

Fresh cranberries are added to roasted butternut squash, then placed back into oven.

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

Roasted butternut squash and cranberries are removed from oven, and put on a serving platter.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Feta cheese, cinnamon, and honey will be added to top of the roasted butternut squash.

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM!

Honey, feta cheese, parsley and cinnamon are added to top of the roasted butternut squash on platter.

That’s it! Serve the roasted butternut squash dish while hot!  Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey on white platter, ready to eat!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing!

Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

Roasted Butternut Squash with Cranberries, Honey & Feta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Category: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Servings: 8 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • 1/4 cup feta cheese , finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon , to taste
  • dried parsley (can also use fresh, if desired)-for garnish
Instructions
  1. Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.

  2. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  3. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
  4. Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts
Roasted Butternut Squash with Cranberries, Honey & Feta
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 129mg6%
Potassium 351mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 1g2%
Vitamin A 10000IU200%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

 

 

 

 

 

 

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How To Make Pumpkin Puree

Learn how to make pumpkin puree from “pie” or “sugar” variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!
Well… Fall is officially here, and just like clockwork, pumpkins are EVERYWHERE! It’s THAT time of year once again. Do you know how to make pumpkin puree? It’s easy.

I use pumpkin puree for making Pumpkin Streusel Coffeecake, Double-Glazed Pumpkin Scones, Glazed Pumpkin Buttermilk Doughnuts, and Pumpkin Bread, as well as many other Fall recipes!

I’ve been making my own pumpkin puree for years and years. I used to use our Halloween pumpkins, but found the water content of those BIG pumpkins was too high.

"Pie" or "Sugar" pumpkins are used to make pumpkin puree, versus regular pumpkins.

What Kind Of Pumpkins Are Best For Making Puree?

Years ago I switched and started buying “Sugar” or “Pie” pumpkins. They are smaller than traditional pumpkins, but are perfect for making puree (more flavor and LESS water). Most grocery stores carry this variety of pumpkin.

I like to make puree out of a couple pumpkins each year, then freeze it. By doing so, we can have pumpkin puree to use any time we want, during the year.

The convenience of having pumpkin puree in the freezer for baking pumpkin bread, muffins, etc., is to NOT have to run to the grocery store and buy it.  All you will need to do is thaw it!

How To Make Pumpkin Puree

First buy a couple Sugar pumpkins (also called a Pie pumpkin). Cut it in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. I like to save the seeds and roast them later for a good snack!

Sugar pumpkins are cut in half horizontally to remove seeds/pulp before making pumpkin puree.

Remove all the seeds and the stem from the pumpkin(s). Put the pumpkins, cut side down on a aluminum foil lined baking sheet that’s been sprayed with a non-stick cooking spray.

You don’t want to have a sticking pumpkin now, do you? Nope. You sure don’t!

Pie pumpkins are roasted in oven until tender, before making pumpkin puree.

Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins.

When they are “done”, the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife. Remove pan from oven.

Roasted pumpkins will be tender after roasting, in order to make pumpkin puree.

Turn the pumpkin halves over. Use a large spoon to remove the cooked pumpkin. Transfer to a large mixing bowl.

Tender baked pumpkin flesh is removed from shell with a spoon to make pumpkin puree.

Once all the pumpkin meat has been removed, puree the pumpkin. You can use a blender, food processor, stand mixer, or an immersion blender to make the pumpkin puree.

Puree until smooth. Once it is smooth, put the pumpkin puree in a strainer over a bowl for a few minutes (or you can use cheesecloth), to help remove any remaining liquids.

Baked pumpkin is beaten until smooth to make pumpkin puree.

Now you have pumpkin puree!  You can use it as is, in recipes, or you can freeze it in bags to use at other times.

Freezing Pumpkin Puree For Long Term Storage

To freeze the pumpkin puree for later use, measure out 1 cup of the puree and spoon it into a quart sized freezer bag. Try to get as much air out of the bag as possible, flatten the bag out, seal, and label bags.

Pumpkin puree is placed into freezer bags to store in freezer, long term.

My two little pie pumpkins yielded 6 cups to freeze. Yeehaw! By flattening the bags out, you will be able to get a lot of pumpkin into the freezer in a very small space!

Flattened freezer bags full of homemade pumpkin puree, ready to place in freezer.

The process for doing this is not hard at all, and won’t take too much of your time! Making pumpkin puree is a GREAT way to have extra pumpkin around for baking pumpkin bread, pumpkin bars, etc.

You can use the pumpkin puree throughout the year, without having to go out and buy a can of pumpkin at the grocery store. I sure hope you will try this tip this Fall!

Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

How To Make Pumpkin Puree
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!
Category: Canning and Preserving, Vegetable
Cuisine: American
Keyword: pumpkin puree
Servings: 6 cups (approx.)
Calories Per Serving: 117 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 "Pie" or "Sugar" pumpkins
Instructions
  1. Cut sugar pumpkins in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. Discard seeds, etc. (unless you will be roasting them).

  2. Put the pumpkins, cut side down on a aluminum foil lined baking sheet that's been sprayed with a non-stick cooking spray. Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins. When they are "done", the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife. Remove pan from oven.

  3. Turn the pumpkin halves over. Use a large spoon to remove the cooked pumpkin. Transfer to a large mixing bowl. Once all pumpkin "meat" has been removed, puree the pumpkin. Use a blender, food processor, stand mixer, or an immersion blender to puree the pumpkin until smooth. Once smooth, put the pumpkin puree in a strainer over a bowl for a few minutes (or you can use cheesecloth), to help remove any remaining liquids. Puree is now ready to use.

To Freeze Pumpkin Puree For Later Use
  1. To freeze the pumpkin for later use, measure out 1 cup of the puree and spoon it into a quart sized freezer bag. Try to get as much air out of the bag as possible, flatten the bag out, seal, and label bags. Place in freezer. Use within 9 months.

Nutrition Facts
How To Make Pumpkin Puree
Amount Per Serving (1 cup)
Calories 117
% Daily Value*
Sodium 4mg0%
Potassium 1541mg44%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 38590IU772%
Vitamin C 40.8mg49%
Calcium 95mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make pumpkin puree from "pie" or "sugar" variety pumpkins! Make about 6 cups of puree (from 2 pumpkins) to freeze and use throughout the year!

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Cucumber And Zucchini Carpaccio Salad

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, with thinly sliced cucumbers, zucchini, feta cheese, and pecans, topped with a light, herb-seasoned dressing!You'll LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans,and a light, herb-seasoned dressing!
Recently I used a birthday gift card I received to purchase a cookbook I had my eye on for a while: “Cristina Ferrare’s Big Bowl Of Love”. It is a great cookbook… and this cucumber and zucchini carpaccio salad is the FIRST recipe I made from the book.

I wasn’t quite sure what to expect, but found the dressing (which features fresh dill, flat leaf parsley, and mint), and the addition of feta cheese, and toasted pecans make this a unique looking and absolutely delicious, fresh crunchy salad! The salad is scrumptious, pretty to look at, and would be a perfect brunch, potluck or party dish!

What Exactly IS A “Carpaccio Salad”?

I thought the salad looked wonderful, but was very curious what a “Carpaccio” salad actually was. Turns out the word Carpaccio (according to Wikipedia) originally referred to a dish utilizing extremely thin slices of raw meat, layered with white truffles or Parmesan cheese.

The dish was named after a Venetian painter named Vittore Carpaccio, who was well known for his paintings which prominently featured red and white tones. (see where the red meat and white truffles played a part?).

Nowadays the term “carpaccio” can be used for any dish made with thinly sliced raw meat, fish or vegetables. THIS carpaccio salad uses fresh cucumbers and zucchini. Only veggies-no raw meat for me!

How To Prepare This Carpaccio Salad

Very thinly slice one large cucumber and one zucchini of equal size (I picked both from my garden-yeehaw!). I used a mandolin to thinly slice the veggies, which made it very easy.

However, if you are slicing the cucumbers and zucchini by hand, make sure you get the slices as thin as possible. Here are the cucumber slices, so you can see their “thin-ness”.

Very thinly sliced cucumbers for carpaccio salad
Here is me and my trusty mandolin (a gift from our oldest son), slicing the zucchini thinly.

Slicing zucchini for salad very thinly using a mandolin
Here are the finished cucumber and zucchini slices. The peel is left intact, which adds color to the carpaccio salad.

Cucumber and zucchini slices cut using mandolin
Arranging The Carpaccio Salad Veggies

Begin in the center of a round serving plate, and alternately arrange the slices (one cucumber, one zucchini, etc.), working outward around the circle.

Cucumber, zucchini slices overlapping from center of platter
Keep layering the veggies, one zucchini, one cucumber, and so on. Keep layering until all the veggies are distributed and the carpaccio salad looks like this:

Serving platter with decoratively arranged cucumber and zucchini slices

Prepare The Salad Dressing

Looks good already, doesn’t it? I think so! The next thing is to mix up the dressing, which includes, olive oil, lemon juice, rice wine vinegar, fresh mint, flat leaf parsley and dill (herbs also were from our garden… nice).

Salad dressing for carpaccio salad mixed in small metal bowlToast The Pecans For The Salad

Toast chopped pecans in a “dry” skillet. A “dry skillet means you use no oil. Simply add chopped pecans, and heat on medium-low for 3-4 minutes, keeping them stirred, until lightly toasted.

Chopped pecans for salad dry toasting in skillet
To Serve The Cucumber and Zucchini Carpaccio Salad

Mix the dressing really well, then drizzle it over the top of the veggies, trying to cover them all.  Sprinkle the top of the carpaccio salad with crumbled feta cheese, toasted pecans, and some cracked black pepper.

I also added a few small mint leaves and dill for garnish,and a small red pear tomato (cut in quarters almost to bottom) from our garden, and that was it!

MAKE AHEAD TIP:If you want to make this up early, arrange the cucumbers and zucchini on plate, then cover and refrigerate. Right before serving, add the dressing, feta, pecans and black pepper. This is what it looked like at serving time! Pretty, huh?

Cucumber and Zucchini Carpaccio Salad ready to serve!
Trust me – this carpaccio salad is amazing! The dressing is fresh, and the fresh herbs shine through, to make this such a wonderful, tasty, and beautiful salad. Here… I saved a bite for you! (You’re welcome).

Close up bite of zucchini and cucumber salad on fork
I will most definitely be making this carpaccio salad again! Sure hope you will give it a try, also!

Looking For More Salads Using VEGGIES?

You can find all my salad recipes in the Recipe Index, located at the top of the page.  A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day!

Author's signatureRecipe Source: “Cristina Ferrare’s Big Bowl Of Love”, page 54, copyright 2011, by Cristina Ferrare., Sterling Publishing Co., Inc.

Cucumber And Zucchini Carpaccio Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans, and a light, herb-seasoned dressing!

Category: Salad, Vegetable Dish
Cuisine: American
Keyword: carpaccio salad
Servings: 6 servings
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For salad dressing:
  • 1/4 cup extra virgin olive oil
  • 4 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon finely chopped fresh mint
  • 2 teaspoons finely chopped fresh dill
  • 1 Tablespoon finely chopped Italian flat leaf parsley
For salad:
  • 2 zucchini , sliced very thin
  • 2 cucumbers , sliced very thin
  • 1/2 teaspoon Kosher salt
  • 1/2 cup feta cheese , crumbled
  • 1/4 cup finely chopped roasted pecans (or walnuts)
  • Freshly cracked black pepper
Instructions
  1. In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar, mint, dill and parsley together until well combined. Set salad dressing aside (or cover with plastic wrap and refrigerate if making ahead).
  2. To make the salad, very thinly slice the cucumbers and zucchini. Arrange the veggie slices on a large serving plate, by alternating cucumbers and zucchini. Work from the inside of the plate around the circle to the outside, filling the entire plate. Once the veggies are arranged, sprinkle lightly with salt. NOTE: If you are making this salad ahead of serving time, wrap the veggie plate with plastic wrap and refrigerate at this point. Add the rest (salad dressing, feta, pecans, etc. at serving time).
  3. When ready to serve, drizzle the salad dressing over the entire salad, trying to cover all the veggies lightly.
  4. Add the crumbled feta cheese, distributing over the top of the salad. Do the same with the toasted pecans (or walnuts), then finish with cracked black pepper.
  5. If desired, garnish salad with additional mint leaves or dill sprigs. I added a small red pear tomato (cut into quarters, sliced from top to bottom). Serve, and enjoy!!!
Recipe Notes

NOTE: For my husband and myself, I cut the SALAD ingredients in half (i.e. one cucumber, one zucchini, etc.), but kept the quantity of salad dressing the same. There was still enough salad for 3-4 small servings. Just an FYI.

Nutrition Facts
Cucumber And Zucchini Carpaccio Salad
Amount Per Serving (1 serving)
Calories 170 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 341mg15%
Potassium 343mg10%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 345IU7%
Vitamin C 19.9mg24%
Calcium 91mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans,and a light, herb-seasoned dressing!

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Skillet Potatoes With Scallions And Parmesan

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!
I don’t know about you, but I’m on the lookout for new, easy, and inexpensive side dishes to add to our dinner meal. It’s easy to fall into a rut and serve the same old, same old veggies. That’s why I enjoyed making these Skillet Potatoes With Scallions And Parmesan! Still easy… still potatoes, but skillet-cooked potatoes, with green onions and Parmesan cheese. Yum!

It helped that I had just harvested some red potatoes from our backyard garden (some of them are a little scarred from digging them up), so I was excited to use a few of them. I used 5 red potatoes, which made enough for 2-3 servings.

Red potatoes are used for this recipe after cleaning.
Prepare The Potatoes

Wash the potatoes very well, then slice them into about 1/2 inch slices. I keep the peel on, because I think the color looks really good in the finished dish, plus they contain extra fiber.

The red potatoes are sliced into rounds before cooking.
Place enough water in a large skillet to cover the bottom with about 1/2 – 3/4 inch of water. Put the sliced potatoes into the water and begin to cook them on medium-high heat.

Continue cooking the potatoes, turning gently, and added more water, when necessary, to ensure the potatoes do not stick to the bottom of the skillet. TIP: As the water cooks away you will need to add additional water.

Red potato slices begin cooking in a bit of water, in a large skillet.
Finish Cooking, Then Garnish Skillet Potatoes

Keep an eye on the potatoes as they finish cooking. Making sure there is enough water in skillet is the key to this dish.  Continue cooking (about 15 minutes or so) until the potatoes are fork-tender. Once fork-tender, remove any remaining water from the skillet. Add the butter, salt, pepper, minced garlic chopped scallions (green onions) to the skillet.

Coat the potatoes with the melted butter by spooning it up and over the top of the potatoes while they cook. Remove the potatoes from the heat after 1-2 minutes (don’t burn the garlic!). Gently pour potatoes into a serving bowl, and immediately sprinkle with grated Parmesan cheese.

Skillet Potatoes are garnished with butter, seasoning and green onions.

Grated Parmesan cheese is sprinkled on top of the hot potatoes.
Time To Eat The Skillet Potatoes!

The cheese will melt in about a minute over the hot potato slices, then they are ready. Add additional salt and/or black pepper to taste, if desired. Serve, and enjoy!

A bowl of Parmesan and scallion covered buttered skillet potatoes, ready to eat.
 I’m pretty confident you will love these potatoes! The recipe is easily adapted to double or triple the amount of potatoes YOU want to serve!

A close-up photo of the skillet potatoes, served with chicken (in background).Thanks for stopping by today. I hope you have the opportunity to try these delicious skillet potatoes. Have a great day! I hope it is a memorable, and fun one for you!

Looking For More POTATO Recipes?

You can find all of my potato recipes in the Recipe Index, located at the top of the page. I have some delicious ones, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
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Author's signatureRecipe Source: My brain. This dish was a no brainer.

Skillet Potatoes With Scallions And Parmesan
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

Category: Side Dishes
Cuisine: American
Keyword: skillet potatoes
Servings: 3 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 red potatoes
  • water (enough to continue filling bottom of skillet during cooking time)
  • salt and pepper , to taste
  • 2 Tablespoons butter
  • 2 scallions (2 green onion stalks-green and white part), sliced
  • 1 teaspoon minced garlic
Instructions
  1. Slice potatoes into 1/2 inch slices.
  2. Pour enough water into large skillet to completely cover bottom of skillet by about an inch.
  3. Add potato slices to water. Heat on medium heat until fork-tender (approx. 15-20 minutes). Keep an eye on water level... add additional water, as needed, to ensure potatoes do not stick to bottom of pan as they cook.
  4. When potatoes are done, remove any remaining water from skillet. Add butter, salt, pepper, garlic, and chopped scallions to potatoes in skillet. Mix gently, to combine. Continue to spoon melted butter over the tops of the potatoes. Cook an additional 1-2 minutes.
  5. Remove potatoes from heat. Place into serving bowl, and immediately garnish with grated Parmesan cheese. The heat from the potatoes will melt the cheese. Taste, and add additional salt and pepper, if necessary.
  6. Serve, and enjoy!
Nutrition Facts
Skillet Potatoes With Scallions And Parmesan
Amount Per Serving (1 g)
Calories 320 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 132mg6%
Potassium 1637mg47%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 340IU7%
Vitamin C 32.6mg40%
Calcium 41mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet potatoes, cooked with garlic, scallions and Parmesan cheese, are an easy, delicious, and inexpensive side dish you will enjoy!

 

 

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Mom’s Marinated Cucumbers

Quick and easy, cold and crisp, Mom’s marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
When I was growing up, my Mom occasionally made batches of marinated cucumbers. We either could add them to a green salad, OR (as she preferred to do),  eat them… crispy and cold, right out of the container with a fork! Since I’ve been growing lots of cucumbers in our garden this year, it’s a perfect way to use some of our abundance.

This amazing little side dish is totally easy to prepare. Basically you mix up the marinade, slice up cucumbers, chop some red onion, mix it all together, then refrigerate for several hours so that the flavors come together beautifully!

That’s it! See how easy it is to make Mom’s marinated cucumbers? And these cucumbers are crisp, slightly sweet, and delicious! I’m glad to have so many from our little backyard garden!

Cucumber on vine in garden

To make mom’s marinated cucumbers, first peel and slice the cucumbers, then put them in a container that has a lid. Finely chop some red onion, and add to the cucumbers. This step only takes a few minutes.

Cucumber is peeled and sliced (on yellow cutting mat)
Mix the marinade ingredients in a small bowl until sugar dissolves. This takes about a minute to prepare.

Marinade for cucumbers in metal bowl
Pour the marinade on top of the cucumbers, then stir well to combine.

Marinade poured over sliced cucumbers in container
Cover the container and refrigerate for at least 3-4 hours, stirring a couple of times to make sure cucumber slices are covered. When ready to serve, or gobble up, remove from refrigerator and go for it!

Mom's marinated cucumbers, in bowl in refrigerator

They are tasty right out of the container OR served on a crisp, green salad!  They are GOOD!!!!  Bet ya can’t eat just one of these!!!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signatureRecipe Source: My Mom

Mom's Marinated Cucumbers
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!
Category: Side Dish, Vegetable
Cuisine: American
Keyword: Mom's marinated cucumbers
Servings: 8 4 cups total (approx.)
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 3/4 cup granulated sugar
  • 1/4 teaspoon (each) Salt & Pepper , to taste (guessing I would say about 1/4 teaspoon each)
  • 3 large large cucumbers , peeled and sliced
  • 1/4 medium medium red onion , finely chopped
Instructions
  1. Peel and slice cucumbers; place in a container that has a lid. Finely chop red onion; add to cucumbers.

  2. Whisk together the oil, vinegar, sugar, salt and pepper until sugar is dissolved. Pour marinade over the cucumbers. Stir well to combine. Cover and refrigerate cucumbers for at least 3-4 hours, stirring occasionally. Enjoy.

Recipe Notes

Please note: The 10 minute prep time is "active" prep time. I did not include the 3-4 hours "inactive" refrigeration time necessary for all flavors to permeate and come together. Please plan accordingly.

Nutrition Facts
Mom's Marinated Cucumbers
Amount Per Serving (0.5 cups)
Calories 146 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 75mg3%
Potassium 147mg4%
Carbohydrates 21g7%
Sugar 20g22%
Vitamin A 75IU2%
Vitamin C 3.6mg4%
Calcium 15mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Quick and easy, cold and crisp, Mom's marinated cucumbers in vinaigrette provide a sweet crunch to salads, and are just as good eaten right out of the bowl!

 

 

 

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Grilled Summer Veggies

Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot, as we try to keep our kitchen (and home) cool! Soooo… here’s a recipe I make quite frequently in the summertime… Grilled Summer Veggies!

This recipe is really, really easy.  All that is involved in the prep work for this delicious side dish is slicing and cutting up the veggies. I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!)

Summer veggies are sliced, and ready to be grilled.Once the veggies are sliced and chopped, put them into a large bowl. I used zucchini, yellow squash, red onion, green and red pepper, green beans (even a few yellow fillet beans from the garden), and baby carrots.

You can certainly add in additional veggies to make this dish “your own”. That’s the best way, right? You’ve got to like what you’re cooking!

Cut veggies are placed in large bowl to mix with seasonings.Season the veggies with olive oil, salt, pepper, Parmesan cheese, garlic powder, and Italian seasoning.

Summe veggies are seasoned with olive oil, Parmesan cheese and Italian spices before grilling.

Use A BBQ Grill Safe Basket

Stir the veggies and seasonings together, then put them into a BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse). NOTE: If you don’t have access to a grill pan, use a cast iron skillet on your BBQ to cook these, but watch out… the skillet will get REALLY hot!).

The grill pan we used has a handle to carry it that detaches once you get it on the BBQ grill, then reattaches to lift pan off the grill once done. Pretty handy to use!

Veggies are placed into a BBQ-grill pan for cooking.Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

Grilled Summer Veggies on the BBQ, being stirred while they cook.Some of the veggies will get a nice char on them or get slightly golden brown… that’s great! Just remember to stir them occasionally so they don’t burn!

We love cooking veggies on our Weber grill, cause the smoky smell permeates the vegetables, and gives them such a wonderful flavor!

Summer veggies grilling on the BBQ.Once the veggies were done (fork-tender), we brought them inside and topped them with grated Parmesan cheese, and served them up, straight out of the grill pan! YUM!

Grilled Summer Veggies are sprinkled with grated Parmesan cheese before serving.Sure hope you will give this EASY recipe a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes. I think you and your family will love them! You might also like to see how to grill corn on the cob on the BBQ! That’s another easy way to cook veggies!

Have a great day!  May you find beauty all around you today. Hope you’re looking for it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Grilled Summer Veggies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!
Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: grilled summer veggies
Servings: 4 servings
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 zucchini , sliced
  • 1 yellow squash , sliced
  • 3 slices red onion (then quartered
  • 1/2 green bell pepper , cut into chunks
  • 1/2 red bell pepper , cut into chunks
  • green beans (I used about 10), ends trimmed and beans cut in half
  • 6-8 baby carrots , cut in half lengthwise
  • 1/4 cup Parmesan cheese
  • Salt and Pepper to taste
  • 3 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons Grated Parmesan cheese (for garnish once veggies are cooked)
Instructions
  1. Prepare all veggies. Place into a large bowl.  Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.

  2. Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn.  When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).

  3. Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve.  Enjoy!

Nutrition Facts
Grilled Summer Veggies
Amount Per Serving (1 (1/4 of total))
Calories 163 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 156mg7%
Potassium 364mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 2855IU57%
Vitamin C 49.3mg60%
Calcium 125mg13%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Summer Veggies, with zucchini, yellow squash, carrots, onion, green and red peppers and green beans are cooked on BBQ, then topped w/ Parmesan cheese!

 

 

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Fresh Corn Sauté with Red Pepper and Onions

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

I love summertime… and I LOVE fresh corn on the cob! A giant piece of fresh corn is one of my favorite foods of summer. This recipe for Fresh Corn Sauté with Red Pepper and Onions is absolutely, lip-smackin’ delicious.

Did I also mention how SIMPLE this is to make? And how LOW IN CALORIES  and DELICIOUS it is, also? (ding, ding… we have a WINNER!)

This fresh corn sauté is a fantastic summer side dish! It only took me about ten minutes to prepare, from start to finish! I found the recipe in this month’s issue of Cooking Light Magazine, and knew I wanted to try it!

Sure am glad I did… it only takes a few (fresh) ingredients, serves 4, and takes about 10 minutes to prepare. How awesome is that?

It’s kind of ironic that I am sharing so many photos of such a quick, easy dish, but hey… it’s a colorful dish, and I didn’t want to be selfish and NOT share… so here goes!

How To Make The Fresh Corn Sauté

Cut the kernels off of 2 large ears of fresh corn, then chop green onions, and dice red peppers. Only takes a couple minutes. (see how easy so far?)

Corn, red pepper and green onions ready to cookFresh corn, cut from the cob and ready to cook
Melt a bit of butter in a large skillet. No brainer, right?

Melting butter in large skillet, to saute cornAdd the fresh corn kernels to the skillet. Sauté corn for 2 minutes on medium-high heat.

Fresh corn kernels are cooked in large skillet with butter
Add the chopped green onions and the diced red peppers. Whew… so hard. Are you sweating yet?

Chopped red bell pepper and green onions are added to corn in skillet
Add salt and pepper; stir to combine.

Salt and pepper are added to corn, peppers and green onions
Sauté for 2 more minutes, or until the fresh corn is crisp-tender. Hope you’re not too tired at this point (insert sarcastic grin).

Corn, peppers and green onions are sauteed for a couple minutes.
Remove corn from skillet onto serving plate. Look at how gorgeous those colors are!!!

Fresh corn saute with red pepper and onions is served on white platter
Serve this dish hot… and enjoy the work of your hands. The recipe makes 4 servings (1/2 cup per serving). This summer side dish is delicious, crispy, and full of summer goodness! YUM!

Corn, with red peppers and green onions on serving platter with spoon

Hope you enjoy this fresh corn sauté! We sure did! Have a GREAT day!

If you are a veggie lover, be sure and check out my recipes for Garlic Infused Roasted Asparagus, Summer Vegetable Tian, Summer Squash Bacon Saute, P.F. Chang’s Spicy Green Beans, or any others listed in the Recipe Index at the top of this post.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signatureRecipe source: Cooking Light Magazine, August 2015 issue, page 42.

Fresh Corn Sauté with Red Pepper and Onions
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

Category: Side Dish
Cuisine: American
Keyword: fresh corn saute
Servings: 4 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 2 cups fresh corn kernels (I used 2 large ears of corn)
  • 1/4 cup chopped green onions (approx. 1 stalk-green and white parts)
  • 1/4 cup diced red bell pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. With a sharp knife, cut the kernels off of ears of corn (shucked and de-silked)
  2. Melt butter in large skillet over medium to high heat.
  3. Add fresh corn kernels to the skillet. Cook them for 2 minutes on medium-high.
  4. Add the chopped green onions, diced red bell pepper, salt and pepper. Stir to combine.
  5. Cook for 2-3 more minutes, or until the corn is crisp, but tender.
  6. Serve while hot, and enjoy!
Nutrition Facts
Fresh Corn Sauté with Red Pepper and Onions
Amount Per Serving (1 g)
Calories 121 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 208mg9%
Potassium 244mg7%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 675IU14%
Vitamin C 18.3mg22%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

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Purple Coleslaw

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that’s perfect for BBQ’s! Slaw turns deep purple the longer it refrigerates.Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.
I happen to love coleslaw, and the crunch of the cabbage, and the creamy, slightly sweet dressing. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!

It’s easy to go to the produce section and buy pre-shredded coleslaw mixes. Also it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. Mix them together and poof! Coleslaw.

Well, I totally “get” the convenience of it, but I think it’s fun being able to make a great coleslaw using fresh produce. I also enjoy making my own “not out of the bottle” coleslaw dressing.

Why Does It Turn Purple?

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage.

This larger amount of purple cabbage ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

How To Make Purple Coleslaw

First you shred two cups of purple cabbage into a large mixing bowl. I use a mandolin, but you can also do this with a cheese grater.

The purple cabbage is shredded on a mandoline or box grater.Shredded purple cabbage in bowl.
Now shred the green cabbage and some carrots into the same bowl.

Green cabbage is shredded on a mandoline or box grater.
Now you will have all the coleslaw veggies in the large mixing bowl. See how EASY that is?

Grated purple and green cabbage, plus carrots in bowl.
Mix these colorful purple coleslaw ingredients together. See how pretty it is already?

Green and purple cabbage, plus carrot shreds are mixed together in large bowl.
Make The Dressing For The Purple Coleslaw

The coleslaw dressing has light mayonnaise, apple cider vinegar, poppyseeds, and a little salt, pepper and sugar. Mix these ingredients together in a small bowl. That’s IT!

The poppyseed salad dressing is easy to make for this slaw.
Add the dressing to the bowl with the purple coleslaw, and stir well, to combine.

A poppyseed dressing is added to the purple coleslaw, and mixed in.
Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Cover the coleslaw with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When you are ready to serve, give it a good stir, and dig in. Refrigerate leftovers.

NOTE: The longer you keep the purple coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious homemade coleslaw.

The longer the purple coleslaw is refrigerated, the deeper the color becomes.
This is a perfect side dish for summer BBQ’s. We really enjoy this great purple coleslaw. Sure hope you will give it a try. Have a great week!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Recipe source: My brain and lots of experimenting…

Author's signature

Purple Coleslaw
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

Category: Side Dish
Cuisine: American
Keyword: purple coleslaw
Servings: 6 (1/2 cup) servings
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Coleslaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
For Coleslaw Dressing:
  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon poppyseeds
  • 2 Tablespoons granulated sugar
Instructions
  1. Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
  2. In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
  3. Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
  4. Serve, and enjoy!
Recipe Notes

Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Nutrition Facts
Purple Coleslaw
Amount Per Serving (1 g)
Calories 288 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 349mg15%
Potassium 117mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 1995IU40%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

 

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Lentil Stew

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that?

Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. A win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Cooking onions in red pot for lentil stew
Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding!

Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Lentils, water and brown rice added to stew
Add a large cube of chicken bouillon to the stew, crumbling it up, as you add.

TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Chicken bouillon used to flavor lentil stew
Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot.

Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

Chopped celery, carrots, and spices added to soup pot
After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew.

TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Lentil Stew ready to serve!
To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired.

Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal! Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish.

The lentil stew leftovers are pretty amazing, also (just sayin’).

Lentil Stew in bowl, with garlic bread on side
This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days.

Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Lentil Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup
Cuisine: American
Keyword: lentil stew
Servings: 8 servings
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium brown onion , chopped
  • 5 cups water
  • 1 cup brown lentils (rinsed)
  • 1/3 cup brown rice (uncooked)
  • 1 large chicken bouillon cube (can omit if making this vegetarian)
  • 2 cups chopped carrots
  • 2 celery stalks , chopped small
  • 1/4 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon chopped flat leaf parsley
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)
Instructions
  1. In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
  2. Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
  3. Add the rest of the ingredients.
  4. Bring soup mixture to a full boil, then reduce the heat to a low simmer.
  5. Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
  6. Taste. Season with additional salt/pepper, if desired.
  7. Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
  8. Serve with some good crusty bread, and ENJOY!
Nutrition Facts
Lentil Stew
Amount Per Serving (1 serving)
Calories 151 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 588mg26%
Potassium 398mg11%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 2g2%
Protein 7g14%
Vitamin A 5440IU109%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

 

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Quick N’ Easy Cream of Broccoli Soup

Make 4 servings of this simple, delicious, quick n’ easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

A dear friend of mine named Sandy gave me this recipe for Cream of Broccoli Soup written on a little index card about 30 years ago.  I’ve made this soup many times over the years (and have a completely food-stained index card to prove it!)… it is a delicious, very easy to prepare, inexpensive soup to make (with simple ingredients), and serves 4.

I was privileged to be a bridesmaid in Sandy’s wedding to her wonderful hubby Jeff, and my husband was privileged to be the pastor to officiate the ceremony (it was his first wedding to preside over – such funny memories of that wedding).

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

My friend’s original instructions called for making this in the microwave oven, but I’ve adapted this cream of broccoli soup slightly over the years. Now I usually make it on my stove top in a soup pot, and add a bit of cheddar cheese, for extra flavor. The soup only takes about 25-30 minutes to prepare, so it’s easy to throw together after a long day.

I sure hope you will give this one a try. I really do think you will enjoy it! It’s EASY and DELICIOUS!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:

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Author's signatureRecipe Source: Sandy Whittaker

Quick N' Easy Cream of Broccoli Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

Category: Soup
Cuisine: American
Keyword: cream of broccoli soup
Servings: 4 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pkg. (10 ounces) frozen broccoli, thawed
  • 6 Tablespoons butter (or margarine)
  • 1 Tablespoon finely minced brown onion
  • 5 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground nutmeg (optional)
  • 1/2 cup grated cheddar cheese (plus additional for garnish on top of soup, if desired)
Instructions
  1. In a soup pot, melt the butter. Add the minced onion, and cook for 2-3 minutes. Add the flour; whisk to combine. Cook for an additional minute. Add the chicken broth, milk, salt, pepper and nutmeg. Stir ingredients until smooth and thoroughly combined. Heat the soup for 5-7 minutes on medium-high until soup begins to thicken slightly. Stir occasionally.

  2. Add the thawed broccoli to soup. Carefully transfer the hot soup to a blender and puree OR puree the ingredients together in the soup pot using an immersion blender.

  3. Return soup to pan. Add 1/2 cup grated cheddar cheese. Stir to combine. Heat soup until hot (about 3-4 minutes). Ladle soup into 4 serving bowls. Garnish soup with a sprinkle of grated cheddar cheese; Serve, and enjoy!

Nutrition Facts
Quick N' Easy Cream of Broccoli Soup
Amount Per Serving (1 serving)
Calories 320 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 964mg42%
Potassium 471mg13%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 1340IU27%
Vitamin C 67.3mg82%
Calcium 291mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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