Saturday, February 2, 2013

New recipes for using lots of veggies

We have been receiving a weekly produce delivery and have been trying out new recipes to use all the fruits and vegetables. 
Here are two new recipes that we used last week; that were wonderful.  The Braised Mustard Greens were awesome even my boys were saying, "I love mustard greens!" (mustard greens can be bitter if not cooked correctly and this recipe does not have any bitter taste just wonderful flavor). The soup is a wonderfully rich winter soup that uses so many vegetables.

Hoppin' John Soup With Rice


  • 3 tablespoons vegetable or extra-virgin olive oil (EVOO), divided
  • 1 1/2 cups rice
  • 1 quart plus 3 cups chicken stock, divided
  • 1 package (4 links) andouille sausage, casings removed and diced
  • 5 ribs celery, chopped
  • 2 green bell pepper, chopped
  • 1 large onion, chopped
  • 1 fresh bay leaf
  • 1 sweet potato, peeled and diced
  • Hot sauce, to taste
  • 1 pound frozen black-eyed peas
  • 1 28-ounce can stewed tomatoes


Place a medium-size saucepot over high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add rice and stir to coat in the oil. Add 3 cups of the chicken stock and bring up to a boil. Turn the heat down to medium, place a tight-fitting lid on the pot and cook the rice until tender, about 18 minutes. 
Once the rice is cooking, place a large soup pot over medium-high heat with 2 turns of the pan of EVOO. Add the andouille and cook until brown and crispy, about 4-5 minutes. Add the celery, green bell pepper, onion, bay leaf, sweet potato and hot sauce to taste. Cook about 5 minutes, stirring every now and then, until onions start to get tender. Add black-eyed peas, stewed tomatoes and remaining quart of chicken stock. Turn the heat up to high and bring up to a bubble. Once bubbling, lower heat down to medium and simmer for 10 minutes, until the sweet potatoes are tender.
To serve, place a large scoop of rice in a soup bowl and add enough Hoppin' John to almost cover the rice. Give it a stir to combine. By cooking the rice separately, you never run the risk of the rice getting mushy on you and it will be waiting for you whenever you are ready to eat!

Braised Mustard Greens


  • 4 slices bacon, chopped
  • 3 bunches mustard greens, trimmed and chopped
  • 2 tablespoons white vinegar
  • 2 teaspoons sugar
  • Coarse salt
  • 2 cups chicken broth


In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

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