vegetables Archives - The Midnight Baker

Vegetable Beef Soup

Judith Hannemann — Sun, 14 Nov 2021 00:00:37 +0000

Is anything better for lunch or dinner than a hearty vegetable beef soup?

Vegetable Beef Soup Any Way You Like It

Vegetable beef soup is one of the most popular soups around. There’s numerous reasons why.

First reason is simple; it tastes so good. It really is a meal in itself because it contains meat and veggies.

Another reason is that if you have any leftover beef and vegetables, it’s a great way to use those leftovers up.

Maybe best of all is that it can be a quick choice for dinner when you’re using up what you have on hand or it can be a labor of love when you make your own stock.

Making Your Own Stock

Making your own stock isn’t necessary for this soup, but it’s well worth it if you have the time.

First you start with about two pounds (I kg) of meaty beef bones. Lay them in a single layer in a large baking pan then toss in a cut-up carrot and a cut-up medium onion. Preheat your oven to 450F/220C and oven brown them for approximately 30 minutes, turning them half way through the cooking.

Place the browned bones in a large stockpot or Instant pot. Deglaze that baking dish with a bit of water and scrape up the browned bits. Add this mixture to the bones in the pot. Add a bay leaf, some celery ribs or leaves, a cut up onion and 3 whole peppercorns and you’re set to go. You can add a teaspoon of salt but I don’t bother since I season when I make the soup. You simmer this about 4 hours on the stovetop or cook at high pressure in the Instant Pot (affiliate link) for 2 hours. The Instant Pot produces much better stock so I advise it.

When done, cut any meat off the bone to use in the soup and strain the liquid through a strainer so all those bits and pieces are not in your stock. You can easily degrease the stock by putting it in a bowl and refrigerating until chilled. Then the congealed fat is simply lifted out and discarded.

A Word About Veggies

As always, use what you have.

I like celery and carrot in particular, so that’s what I use. But again, use what you like.

Pasta is a great addition to make the soup heartier. I used orzo here.

The Recipe

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Vegetable Beef Soup

What can be better than this hearty beef soup on a cold night

Prep Time15

Cook Time20

Homemade Beef Stock (Instant Pot)2

Total Time35

Course: Main, Main Course, Soup

Cuisine: American

Keyword: Making your own beef stock, vegetable beef soup, winter soups

Servings: 6

Calories: 172kcal

Author: Judith Hannemann

Ingredients

2 quarts beef stock
1 cup sliced carrots
1 cup diced celery
14 oz can diced tomatoes drained
1 cup cut up cooked beef
1/2 cup orzo
3 sprigs fresh thyme or 1/2 tsp dried from the jar

Homemade Beef Stock (Nice but not necessary):

2 lbs meaty beef bones
2 quarts water
1 small onion cut up
1 rib celery cut up
3 whole peppercorns
1 tsp salt
1 bay leaf

US Customary - Metric

Instructions

Making the stock--place beef bones in a baking dish and preheat oven to 450F/220C. Roast bones for 30 minutes, turning halfway through the cooking time.
Place the bones in an electric pressure cooker. Pour about 1/2 cup of the water in the roasting pan and scrape up any browned bits; add this to the pressure cooker.
Next add the rest of the water, onion, celery, peppercorns, salt and bay leaf.
Seal the pot and cook on high pressure for 2 hours. Let pressure reduce naturally (don't release the valve) then strain the stock discarding all the veggies, but reseving the bones. Pour stock in a bowl and refrigerate until it's chilled and fat is congealed. Remove congealed fat.
To make soup--place the degreased stock in a dutch oven. Add the sliced carrots, diced celery and thyme. Cut about 1 cup of the meat off the reserved bones and add it to the pot. Add the drained tomatoes and heat to boiling over medium heat. Reduce heat and simmer for about 10 minutes or until veggies are tender.
Add the orzo and cook for an additional 10 minutes or until orzo is tender.

Video

Nutrition

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Mexican Corn Salad

Judith Hannemann — Tue, 11 Jun 2019 23:00:53 +0000

Lovers of Mexican street corn will love this Mexican corn salad!

Corn Salad With A Mexican Touch

The first time I tried Mexican street corn, I fell in love with it. However, now I have major issues with my teeth that I’m reluctant to enjoy the “real thing.”

I’ve seen this done in salad form and wondered if it was as good as the variety that comes on the cob. The answer is a resounding YES!

Of course there are some things you can do to make this more like the authentic corn, but there are additional steps to take if you have the time. I didn’t but next time I sure will because I feel it will improve an already good thing.

The Corn

For the sake of time and convenience, I used frozen corn and the salad turned out very nicely.

However, real Mexican street corn is grilled or roasted. If you want a more authentic flavor, then I would definitely buy ears of corn and either roast them in an air fryer or on your outside grill.

Of course you’d have to cut the roasted corn off the cob, but I don’t see that as a huge issue. I guess you could even do the roasting/grilling the day before you want to make the salad.

Crema

When I made the authentic recipe, I made my own crema–which is the dressing–because it wasn’t available where I live.

It’s pretty easy to do and there’s a link in the recipe card, but I just want you to realize that you have to plan ahead with it. If you cannot find creme fraiche or don’t want to pay (what I believe) is a high price for what it is, you will have to make your own. This will take 24 hours.

There are easy substitutes for the crema, and they are in the recipe notes.

The Recipe

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Mexican Street Corn Salad

The popular corn-on-the-cob recipe now in salad form

Prep Time5

Cook Time5

If You Make Your Own Creme Fraich1

Total Time1 10

Course: Salad, Side Dish, Side Dish/Salad

Cuisine: Mexican

Keyword: Mexican street corn, salads, side dishes

Servings: 8

Calories: 151kcal

Author: Judith Hannemann

Ingredients

32 oz corn kernels fresh or frozen
2 cups seedless cucumber diced
1/4 cup white onion chopped
1/4 cup red onion chopped
2 tbs cilantro chopped
1 tbs chili powder
1/2 cup Cotija cheese grated -OR-Parmesan
1/2 cup crema see notes for substitution
Salt & pepper to taste.

US Customary - Metric

Instructions

Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool.
When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad.

Notes

A decent substitute for the crema is a 1-to-1 mix of mayonnaise and sour cream with about a teaspoon or so of fresh lime juice.

Video

Nutrition

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Roasted Maple Brussels Sprouts

Judith Hannemann — Mon, 25 Nov 2013 00:00:00 +0000

Roasted Maple Brussels Sprouts

Even haters seem to love them made this way.

I love brussels sprouts but realize they are not everyone’s dish of tea LOL

However, made like this–roasted with a touch of sweet maple syrup just may make a hater into a lover.

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Maple Roasted Brussels Sprouts

Roasted Brussels sprouts with a sweet drizzle of maple syrup. Even sprouts haters love this easy side dish!

Prep Time4

Cook Time30

Total Time34

Course: side dishes

Cuisine: American

Keyword: holiday side dishes, maple syrup, roasted Brussels sprouts, roasted vegetables

Servings: 4

Calories: 151kcal

Author: Judith Hannemann

Ingredients

1 lb fresh brussels sprouts
2 tbsp olive oil
1 tsp salt
1/4 tsp pepper
3 tbsp maple syrup

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Wash sprouts. Cut stems off sprout bottoms, then cut into quarters through stem. Place in a large bowl and toss with oil, salt and pepper.
Lay sprouts in a single layer on prepared baking sheet. Drizzle with maple syrup.
Bake at 350 degrees F for 20-30 minutes, turning half-way during cook time.
Serves 4.

Nutrition

Roasted Maple Brussels Sprouts

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