EAST COAST HODGE-PODGE
Loaded with fresh seasonal vegetables, hodge-podge is a traditional Maritime side dish. A 'mixed pot' if you will, of potatoes, beans, peas, and carrots cooked in a cream base with herbs and garlic.
Provided by Chef Markus Mueller
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half. Green and yellow beans should have their 'stem' end trimmed off, and then also be cut in half. Fresh peas should also have their stem end trimmed off, and cut in half. The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.
- Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil. Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.
- Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.
- Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.
Nutrition Facts : Calories 305.4 kcal, ServingSize 1 serving
HAM HODGEPODGE
Make and share this Ham Hodgepodge recipe from Food.com.
Provided by Karen From Colorado
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the garbanzo beans in a dutch oven.
- Bring to boil.
- Cover and simmer for 1 hour.
- Stir in the undrained garbanza beans.
- Cover and cook for 10 to 15 minutes more.
- Add more water if needed.
Nutrition Facts : Calories 297.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 24.3, Sodium 1184.8, Carbohydrate 49.1, Fiber 9.5, Sugar 6.8, Protein 18
DOT'S HAM, CABBAGE, AND POTATOES
This was a recipe my Mom had and we ate it every St. Patrick's Day. An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!
Provided by Dot's daughter, Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
- Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
- Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.
Nutrition Facts : Calories 472 calories, Carbohydrate 53.5 g, Cholesterol 64.9 mg, Fat 20.6 g, Fiber 11.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 1393.4 mg, Sugar 12 g
HEARTY HODGE-PODGE
This was my mothers own recipe, she gets all the credit for this wonderful recipe... We all miss her so much!
Provided by Deb Eccles
Categories Bean Soups
Time 2h30m
Number Of Ingredients 13
Steps:
- 1. Soak dry beans overnite in large soup pot full of water. Drain.
- 2. Cook beans in 2 or 3 quarts of salted water with the ham hocks until tender and meat falls off the bones. Remove all but 6 cups of water.
- 3. In large dutch oven or soup kettle cook chopped bacon until crisp. Take bacon out of the pan but leave the drippings. Add olive oil and saute oniln, garlic then vegetables until soft.
- 4. Add cooked beans, ham hocks, polish sausage, bacon and all other ingredients including stock - bringing to a boil, turn heat down to low and cook for an hour. Seanson to taste and serve!
HODGEPODGE STEW
This is a dish that I enjoyed as a child and still remember with pleasure. Mom's homemade bread made the perfect complement to this meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.
Nutrition Facts :
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