Category: Vegetables

Peruvian Chopped Salad

How often do you eat international cuisine? Do you actively seek it out? I’ll be honest, being a midwestern girl in northern Wisconsin, for years and years, I never looked for international food beyond a Chinese Mexican restaurant (and I am not sure that counts). I stuck to what was comfortable and that’s it. Now I experiment and learn. And this Peruvian Chopped Salad is one I just have to share! 

I don’t talk about it much on the blog, but for the last two years, I have been in an Instagram collab #aroundtheworldin80dishes started by my friend Claire from the UK. Each month, we randomly choose a country (from France to Peru to Tunisia), research, and share our cooks and bakes on a particular day. 

This month, we are traveling to Peru. I also subsequently needed to bring a dish to share for work. I stumbled upon Solterito, a Peruvian Chopped Salad that was RIGHT up my alley. Fresh vegetables, an olive oil and red wine vinegar dressing, and best yet, cilantro. I read multiple recipes online (including this one from Pamela Salzman) and then created my variation. 

The results: A delicious salad that some ate with chips; others ate on its own. Either way, a great chopped salad for a dish to pass or to eat over a few days over the summer. It is very reminiscent of a few other favorite salads: Corn and Tomato Basil Salad or Texas Caviar and will forever be on my list of dishes to make when I want to eat the rainbow!

Ready to start creating? Let’s go!

Your Ingredients 

  • 3-4 large ears of corn, shucked (12 ounces of frozen corn, steamed and then cooled works great too!) 
  • 10 ounces frozen lima beans, steamed and cooled 
  • 1 red onion, diced
  • 1 jalapeno, diced small 
  • 1 sweet bell pepper, diced 
  • 1 pint cherry tomatoes, halved 
  • 6 tablespoons olive oil 
  • 4 tablespoons red wine vinegar 
  • Salt and pepper to taste 
  • ⅓ cup black olives, sliced 
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro, to taste 

Your Steps to Peruvian Chopped Salad 

If you have not already, steam the frozen corn and lima beans. We LOVE these Zip ‘n Steam bags from Ziploc and use them multiple times a week.

In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well. In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well. Pour over the vegetables and stir once again. Add the olives, cilantro, and queso fresco. Stir once more. 

The flavor will improve overnight, but I challenge you not to want to eat it all as soon as you’ve finished!

Peruvian Chopped Salad

With its vibrant flavors and combination of fresh vegetables, this delightful Peruvian Chopped Salad is an ideal addition to any summer dining experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Rest Time 2 hours
Course Appetizer
Cuisine Peruvian
Servings 8 servings

Equipment

Ingredients
  

  • 3-4 large ears of corn shucked (12 ounces of frozen corn, steamed and then cooled works great too!)
  • 10 ounces frozen lima beans steamed and cooled
  • 1 red onion diced
  • 1 jalapeno diced small
  • 1 sweet bell pepper diced
  • 1 pint cherry tomatoes halved
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper to taste
  • ⅓ cup black olives sliced
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro to taste

Instructions
 

  • In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well.
  • In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well.
  • Pour over the vegetables and stir once again.
  • Add the olives, cilantro, and queso fresco. Stir once more. For best results, allow to rest 2 hours or over night. However, it can be served right away as well.
Keyword bbq dishes, beans, cherry tomatoes, cilantro, cold vegetable salad, corn, dump salads, peruvian, queso fresco, salads, solterito, vegetables
Tried this recipe?Let us know how it was!

Looking for other fun summer eats?

Check out my cooking page, or maybe let your eyes pick from one of my favorites below!

Summer Garden Orzo Salad

JessLeave a comment
Kale and White Bean Sausage Soup

Kale and White Bean Sausage Soup

Gosh my friends, I love me some soup season. I do believe that I could eat soup every week without complaint, even in the heat of the summer. But this time of year? When fall is sneaking up on us and it’s sweatshirt season but the sun is still warm in the afternoon? That’s just about the perfect time of year. Around our house, it’s all the time we start thinking about clearing out our freezer because hunting season is just around the corner. Right now, our freezer is full of our Italian sausage inspired venison and we are using it in so many ways, including this awesome kale and white bean sausage soup. 

This soup was also inspired by one of my oldest friends. We don’t talk too often, but when we do, it often begins with a text about the food one of us is cooking. About a month ago, he texted me to say he loves cooking in cast iron for soup; that he often makes the soup in the morning, puts the cover on it, and lets the flavors meld together for a few hours. This time, it was a bean, roasted tomato, and artichoke soup. Well, needless to say, the pictures looked amazing!

Of course I needed it in my life

I switched it up a bit, adding the sausage and extra beans. When I described a kale and white bean sausage soup to my kiddos, they were immediately sold. I’ll be honest, I was a bit surprised they were ready for the kale as they don’t love cooked greens, but excited kids means mom has to make the soup pronto. 

When it was done, my babies ate multiple servings and I had to say that I was planning on leftovers for lunch the next day so they would stop. I hope your family loves it as much as mine did. It will definitely be a dinner one repeat at our house, I’ll tell you that! Let’s start cooking!

Your Ingredients

  • 1 pound ground Italian sausage (We use ground Italian venison. It’s great!)
  • 3 cans cannellini beans, drained and rinsed
  • 5 cups chicken stock 
  • 1 cup diced onion, about two small onions
  • 1 cup diced celery, about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes (I prefer Yukon gold) 
  • 4 cloves garlic, minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese, optional 

Your Steps to Kale and White Bean Sausage Soup

Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.) 

Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans. Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (immersion) blender. I like to do this in a wide mouth mason jar. 

Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically. Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock. Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and perhaps some shaved Parmesan as well as salt and pepper to taste. Cook for an additional 5 minutes, 

Serve with crusty bread, a salad, and additional shaved Parmesan.

All the ingredients for Kale and White Bean Sausage Soup
Simple ingredients, great soup!
Soften them up.
Vegetables cooked down for soup
Veg and bean puree!
Nearly there.
Kale and White Bean Sausage Soup
Serve it up! Delish!

Tools of the Trade

I love all things from the The Lodge Cast Iron, but most of all, I love my Dutch Oven; so much so that I actually own three of them! They are great for soups and stews as well as bread baking. They can go straight in the oven from the stove top and hold heat so well. A stick blender is awesome in this recipe as well!

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is a nutritious and hearty dish that is perfect for the fall season. It is sure to warm you up on a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 6

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 3 cans cannellini beans rinsed
  • 5 cups chicken stock
  • 1 cup diced onion about two small onions
  • 1 cup diced celery about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes I prefer Yukon gold
  • 4 cloves garlic minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese optional

Instructions
 

  • Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.)
  • Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans.
  • Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (hand) blender.
  • Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically.
  • Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock.
  • Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and shaved Parmesan (optional) as well as salt and pepper to taste. Cook for an additional 5 minutes, until the kale is soft.
  • Serve with a salad and crusty bread.
Keyword cannellini beans, cast iron, cast iron cooking, comfort food, dairy free, fall eats, Italian sausage, Italian venison, kale, Potatoes, soup, white bean
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Check out my cooking page for all sorts of dinner inspiration! Or perhaps some of my favorites will tickle your fancy.

JessLeave a comment

Stuffed Pepper Skillet

If the Mr is cooking at our house, there are likely three distinct quantities of food: protein (usually venison chops), roasted potatoes, and some form of steamed vegetable. Is it delicious? Absolutely. It just isn’t the way I cook. I love a good skillet or bake. Bring on the mixtures of flavors and more importantly, the leftovers so I don’t have to worry about making a lunch the next day. Because bakes and skillets are my jam, this simple stuffed pepper skillet was born. 

I don’t love raw peppers. I have grown to enjoy them cooked, and I know they are good for me so I try to infuse them into my dinners when I can. If you’ve been around for some time, you may have noticed that I don’t like super tedious recipes. I don’t want to make stuffed peppers in their truest form. That’s work (Ha!).  Let me make something good, filling, and full of nutrient dense ingredients that fits in a pan and I am the happiest of women. 

This stuffed pepper skillet seems to fit all the bills

It has protein from the Italian sausage (I use my Italian sausage inspired venison), starches in the rice, and it’s full of vegetables in the tomatoes, peppers, and onions. Even better? It has minimal hands-on time and once it’s time to cook the rice, you cover it and let it be. No stirring. No checking it constantly. Just get the veg cooked up and you’re almost done. 

And your family will love it (at least I hope they do!). The first time I made it, I was just using up sad ingredients from the fridge: halves of peppers and sad onions. I was trying to clear out some of the freezer before the Mr starts hunting again and we had a ton of Italian venison. As soon as my kids dug in, they said, “Of course you didn’t measure…it’s so good!” We quickly ate it three weeks in a row! On that third week, I measured so that I could share with all of you!

Ready to start creating this great, family friendly meal for the people you love too? Let’s go!

Your ingredients

  • 1 ½ cups chopped sweet pepper, any color
  • 1 ½ cups diced onion 
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage 
  • 1 can of diced tomatoes, unsalted 
  • 8 ounces tomato sauce 
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice 
  • 1 cup shredded cheese, your favorite kind
  • Pinch of red pepper flakes (optional) 
  • Salt and pepper, to taste

Your Steps to Stuffed Pepper Skillet

If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do. 

Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary (I use a half venison/pork mixture, so I don’t need to drain any extra fat).

Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary. 

Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly. 

If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt. 

That’s it. It really is such a simple meal that has you doing just a few things at the beginning and then setting and forgetting it. If you are busy at night, you could totally precook the sausage, onion, and peppers and just add everything together when you get home. 

Peppers and onions first to soften them up.
Add the Italian sausage
Rice and tomatoes next!
Stir it up and top with cheese.
Broil it a bit to melt it up.
Serve! Comfort and full of flavor!

Stuffed Pepper Skillet

This Stuffed Pepper Skillet is packed with flavor and simple to prepare, even on a weeknight, thanks to its minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American

Equipment

Ingredients
  

  • 1 ½ cups chopped sweet pepper any color
  • 1 ½ cups diced onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage
  • 1 can of diced tomatoes unsalted
  • 8 ounces tomato sauce
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice
  • 1 cup shredded cheese your favorite kind
  • Pinch of red pepper flakes optional
  • Salt and pepper to taste

Instructions
 

  • If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do.
  • Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary.
  • Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary.
  • Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly.
  • If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt.
Keyword cherry tomatoes, green peppers, Italian sausage, Italian venison, one pot meals, peppers, stuffed peppers
Tried this recipe?Let us know how it was!

Looking for other great dinner recipes?

JessLeave a comment

Ramen and Cabbage Salad

Do you have those recipes that just feel a bit like home? Ones that you have to call your mom, your grandma, your uncle, (insert random relative here) to get the recipe because for some reason, you never really write the whole thing down? A recipe that maybe brings you such joy that it becomes a hyperfixation for a bit until you forget again? For me, that’s my mom’s ramen and cabbage salad. 

Let me tell you, this isn’t about to be a fancy recipe. It has very few ingredients and most of which you can almost always have on hand. It isn’t a recipe I have doctored up to have all the flavors. I am keeping this just as my mom made it for years and years, and my goodness, it’s good just the way it is. 

Why is this recipe coming out now? 

Well, my kiddos both decided they loved cabbage over the past year and subsequently, we grew a TON of it. We don’t really eat sauerkraut so we needed a way to use the cabbage that everyone would love. My babies are also busy kids (okay, they aren’t babies, but they will always be my babies, right?) so we need things we can do on the fly without much thought when life gets busy. 

That’s this recipe. It’s great since cabbage keeps so well in the fridge. And everything else is a pantry ingredient. When I have panicked with the, “WHAT’S GOING TO BE OUR VEGETABLE FOR DINNER?” this ramen and cabbage salad has been my go to solution. 

Ready to give it a try? Let’s go! 

Your Ingredients 

  • 1 head of shredded cabbage (any combination of color) or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles, seasoning package removed 
  • ¾ cup slivered almonds 
  • 1 cup olive oil 
  • ⅔ cup white sugar (up to 1 cup, depending on your sweetness preference) 
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce 

Your Steps to Ramen and Cabbage Salad 

If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand. 

In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed and then I pull out the seasoning package. Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown, but watch it as they go from toasted to burned quickly. Remove from heat and set aside. 

In a glass measuring cup or mason jar (my preferred method), combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well. 

Serve the cabbage with the toasted noodles and almonds on top (I call this combination crunchies). Top with the dressing. I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their crunchies, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy. 

What I especially love about this ramen and cabbage slaw salad is that it keeps so well. I keep a bowl of chopped cabbage in the fridge and a container of the crunchies in an airtight container on the counter. The dressing is in a mason jar and it’s such an easy and filling side dish. When one of the three components runs out, it’s so simple to make more, even if it is just making a half batch of dressing. 

Chop the cabbage
Brown the ramen and almonds
Mix up that dressing.
Get ready to serve.
Just so good and simple!

Ramen and Cabbage Salad

This ramen and cabbage salad is packed with textures, from the crunchy noodles and almonds to the fresh cabbage. And the quick and easy dressing ties it all together!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 1 head of shredded cabbage any combination of color or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles seasoning package removed
  • ¾ cup slivered almonds
  • 1 cup olive oil
  • ⅔ cup white sugar up to 1 cup, depending on your sweetness preference
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce

Instructions
 

  • If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.
  • In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed. Remove the seasoning package.
  • Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown.
  • In a glass measuring cup or mason jar, combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.
  • Serve the cabbage with the toasted noodles and almonds on top. Top with the dressing.

Notes

I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their noodles, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.
Keyword almonds, cabbage, cabbage salad, cabbage slaw, cold sides, easy sides, ramen noodles, ramen salad, salads, side dishes, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great salads and sides?

Check out my cooking page for more inspiration! Or maybe one these recipes below will fit the bill!

Summer Garden Orzo Salad

Jess2 Comments

Zucchini Brownies

It’s that time of year where gardens everywhere are producing extra amounts of zucchini. Where people are sneaking them onto their neighbors porches, into their cars, you name it. I was deep into Instagram and a woman commented that she planted 11 plants her first time. I think I guffawed at that! If you can relate and have a stack of zucchinis on your counter, maybe give this recipe a go: Zucchini Brownies. 

Now listen, I know brownies are necessarily synonymous with healthy sweet treats, but these are pretty darn close. I swapped maple syrup for sugar (seriously, it’s so good!), opted for oatmeal flour rather than regular flour, and used olive oil. All great things, right? 

And they are so rich and delicious. The amount of cocoa powder leaves them a dark beautiful brown color and the zucchini adds extra moisture. They get better as the days go by, if you can keep them in your house long enough! 

Ready to start baking? Let’s go! 

Your Ingredients

  • ⅓ cup nut butter (I did peanut butter but have used almond as well) 
  • ⅓ cup maple syrup
  • 1 egg 
  • ⅓ cup olive oil 
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats, made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  • 1 ½ cups finely shredded zucchini 
  • ¼-½ cups chocolate chips 

Your Steps to Zucchini Brownies

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix. 

In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed. 

Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set. 

Serve them up with a bit of ice cream or a tall glass of milk and watch the zucchini brownies disappear!

Shred it up!
Make up that oat flour.
Mix in the rest of the dry ingredients.
Whisk the wet ingredients.
Add the zucchini…
Dry ingredients finish it up!
Love that color!
Serve them up!

Zucchini Brownies

Veggies and dessert? Serve these delicious zucchini brownies up with a tall glass of milk or ice cream and wait for smiles!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Ingredients
  

  • ⅓ cup nut butter I did peanut butter but have used almond as well
  • ⅓ cup maple syrup
  • 1 egg
  • ⅓ cup olive oil
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups finely shredded zucchini
  • ¼-½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.
  • In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.
  • Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.
Keyword brownies, chocolate, chocolate zucchini bread, Gluten Free, zucchini, zucchini brownies, zucchini desserts, zucchini treats
Tried this recipe?Let us know how it was!

Looking for other zucchini recipes?

You can check out my baking and canning and preserving pages for more inspiration! Our perhaps pick one of my favorites below!

Spiced Zucchini Oatmeal Bread

Jess1 Comment

Preserving and Freezing Green Beans

Each and every year, I plant at least two rows of beans. Always green, both bush and pole. Sometimes yellow wax beans (like this year!). Sometimes purple. We eat plenty of them fresh, right off of the bush, but I also have plenty that I need to preserve in some shape or form. I have a big kid who LOVES dilly beans, but I only do so many jars because let’s be honest, it’s kind of tedious. We also like to pressure can beans, but that takes a substantial amount of beans. When I only have a few pounds sitting in my refrigerator, I love preserving and freezing green beans. 

Freezing green beans is such a simple way to save the flavors of summer for the cooler winter months. I love that everyone in our house can help out with the task, from nipping the ends of the beans, to trimming them to size, to blanching. It truly doesn’t take too much time and is easy as can be! (Want to learn more about preserving? Check out the National Center for Home Preservation for tons of information! 

tools of the Trade 

There are a few tools I would recommend, although not totally necessary (for most things, you can make do, but these tools will make it much easier!): 

When preparing to process beans, I collect over a few days of harvesting. Maybe you don’t have a garden, but you love the farmer’s market. Totally fine (I supplement from time to time, for sure!). My family has found that one pound of beans is a perfect amount for our family of four good eaters. We are a veggie loving family, so you can gauge from that. 

Time to Process!

Beginning with washed beans, nip both ends of the beans. From here, cut each bean into 2-3 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal (our family does 16 ounce packages). Set each batch aside in a bowl or other container. I have prepared as many as 4 batches of beans at a time. 

Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes. 

While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans. 

Freezing Green Beans

Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can even dry them a bit with a clean towel. From here, spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch. 

From here, place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours, but I have left them overnight. Once frozen, transfer from your baking sheet to freezer safe containers or bags. I prefer to use my Food Saver Vacuum Sealer, but have also used simple quart freezer bags as well. 

When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave! 

Measure them out!
Boil them up!
Cool them down!
Dry and prep to freeze!
Maximize effort: Double it up!
Label and Freeze!

Preserving and Freezing Green Beans

Freezing Green Beans: An abundance of beans in the garden or from the farmer’s market can be frozen easily to enjoy all year long!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Freeze Time 3 hours
Course Side Dish
Cuisine Homesteading, Preserving
Servings 4

Equipment

Ingredients
  

  • green, snap, or wax beans

Instructions
 

  • Beginning with washed beans, nip the ends of each end. From here, cut each bean into 1-2 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal. Set each batch aside in a bowl or other container.
  • Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes.
  • While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans.
  • Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can dry them a bit with a clean towel. Spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch.
  • Place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours. Once frozen, transfer from your baking sheet to freezer safe containers or bags.
  • When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave!
Keyword beans, food preservation, freezing, freezing beans, green beans, meal prep, preserving, wax beans
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Looking for other ways to preserve your beans?

Check out the recipes below or head to my canning and preserving page!

JessLeave a comment

Simple Greek Salad

Not too terribly long ago, we had friends gift us some ground lamb after we checked in on their lambs while they were away. I’ll be honest, my only experience with lamb was in a gyro, and I am a HUGE fan. (although I am starting to think it’s just for the tzatziki sauce…am I right?!) However, I had never had an experience with ground lamb and quickly asked the friend how to use it. Burgers, of course! Well, you need a side if you’re having lamb burgers and this beautiful and delicious Simple Greek Salad was created. 

It quickly became a go to salad for me, with little to no measurements. I simply needed to make sure that I had cucumbers, feta, and kalamata olives on hand (every other ingredient is a pantry item for our household. And truly, feta is getting added to the list because “everything is betta with feta!”). No kalamata olives? No problem. Swap them out for black olives. 

I did recently take the time to measure out all of the ingredients should I could share it out with my friends. If a Greek Salad ISN’T on your summer salad list, let’s get it on there! 

Your Ingredients 

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers (preferably English or snacking) 
  • ⅔ cup diced red onions 
  • ½ cup sliced kalamata olives (or black olives)
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar 
  • 2 tablespoons olive oil 
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard 
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 
  • Salt and pepper, to taste

Your Steps to Simple Greek Salad 

In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more. 

In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well. 

Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first. 

Enjoy!

Chop the vegetables.
Create the dressing.
Whisk it up!
Top the salad and stir!
So so good!
Serve it up!

Tools of the trade

I have a few tools I love and to when I am making any salad. First and foremost, I can’t live without my flexible cutting boards. I think they are a must in the kitchen. Closely behind that, I did my small whisk and glass measuring cups for making my dressing.

Simple Greek Salad

This simple Greek salad is full of tomatoes, red onions, and cucumbers combined with feta, oregano and a delicious dressing. A great side dish for any meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings

Equipment

Ingredients
  

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers preferably English or snacking
  • ⅔ cup diced red onions
  • ½ cup sliced kalamata olives or black olives
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • Salt and pepper

Instructions
 

  • In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more.
  • In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well.
  • Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first.
  • Enjoy!
Keyword cucumbers, feta salad, Greek salad, Salad, summer salad, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page or see if any of the recipes below are a perfect fit for you!

Summer Garden Orzo Salad

JessLeave a comment

Air Fryer Homemade Fries

“I bought some fries for the burgers tonight…” The Mr, the other night. My response, “Why in the world did you buy fries? I will make air fryer homemade fries!” The Mr, “Well, you never know…it’s easier to just use the premade ones.” Me: “Nope, it takes all of 3 minutes to make homemade ones and they are SO MUCH BETTER.” 

That’s an actual conversation from earlier this week. I don’t know what kind of fries are made when I am not home, but if I am around, I am grabbing some Yukon Gold potatoes (or others, if you don’t have Yukon Gold) and I am making homemade fries.

When I say that it takes all of 3 minutes to prep them, I promise, I am not lying. The longest piece of these delicious fries is cutting them. A little toss in olive oil, some salt, Parmesan, and parsley and you are set. And I swear, they come out like a great pub fry every single time. 

Some “from scratch” recipes take longer than you care for them to but, at least for me, you try to do them more often than not because it’s better for your family. This is not the case here. You’ll be making your own, beautiful air fryer homemade fries every time a burger, brat, or hotdog is served! 

Let’s get cooking! 

Your Ingredients (4-6 servings)

  • 1 ½ pounds Yukon Gold potatoes (or your other favorite potato)
  • 1 tablespoon olive oil 
  • ¼ cup grated Parmesan cheese 
  • 1 tablespoon parsley 
  • 1 teaspoon-½ tablespoon kosher salt 

Your Steps to Air Fryer Homemade Fries

Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks. Toss the fries with olive oil. Then add Parmesan, parsley, and kosher salt. Honestly, I don’t measure the parsley and salt. I just pour it into my palm to get a feel for how much I have and sprinkle in. 

Put the fries into the basket and toss. Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color. Enjoy with your latest grilled protein! 

Simple beginnings.
Cut them up!
Season them up!
Air fry them up!
Let’s eat!

If you’re looking to fancy up your potato game, give these smashed baby potatoes a try! They are not hard, but they sure turn out amazing!

Air Fryer Homemade Fries

You won't be buying frozen bag fries again after you give these homemade air fryer fries a try! So simple and beyond good, this will become a go to recipe for those grill nights and more!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1 ½ pounds Yukon Gold potatoes or your other favorite potato
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon parsley
  • 1 teaspoon-½ tablespoon kosher salt

Instructions
 

  • Preheat the air fryer to 400 degrees. Meanwhile, cut the potatoes into ¼-⅓ inch slices. Then cut into sticks.
  • Toss the fries with olive oil.
  • Then add Parmesan, parsley, and kosher salt. Toss again.
  • Put the fries into the basket and toss.
  • Cook for 15-20 minutes, shaking/stirring the fries every 5 minutes or so. Cook until they have reached a desired color.
Keyword air fryer, french fries, homemade fries, Potatoes, Yukon Gold
Tried this recipe?Let us know how it was!

Need some dishes to pass?

Check out my Cooking page for more inspiration. Or maybe I can share a few of my favs below!

JessLeave a comment

Homemade Coleslaw

I don’t know when I changed my mind, but it sure happened. Changed my mind about what, you ask? Homemade coleslaw on pulled pork! I have always enjoyed both pulled pork and coleslaw separately. I have fond memories of working at a drive in and snacking on the coleslaw we served with our dinner boxes. As for the pulled pork, I mean, who doesn’t like pulled pork? 

But eating the two together? No way. It just seemed odd for this midwest gal who never let her food mix or touch. I wouldn’t want the slaw liquid to touch my bun, let alone be on it. Then I became an adult and started eating out a little more than when I was a kid. Of course, pulled pork with coleslaw is a classic sandwich. At one point I thought, “I mean, it can’t be that bad, can it?” I gave it a try. 

And are you kidding me?!

I was missing out on this my whole dang life and I didn’t know how good it was?! Now, I can hardly eat pulled pork without that delicious tangy salad on top. It simply doesn’t seem complete. 

Although I have to be honest, 99% of the time, I am not eating true pulled pork. In our house, we do pulled venison. You can check that out here: pressure canned seasoned venison. What I love about this stuff is that it is already cooked and so dang tender. If you have busy after work nights like we do, it”s best with a little BBQ sauce, rolls, and you guessed it, this coleslaw. 

First, let me say that I think the key to a good coleslaw is the celery seed. I never knew this. It adds just the right amount of kick and spice you need. Also, you’ll need the cabbage and carrots. I am about to give you two options: the quick way and the cheaper way. You do you friends and there will be no judgment.  

Option, the first: Buy one to two of the bags of pre shredded cabbage and carrots. This is the easy route, but can be a little more spendy. 

Option, the second: Buy a small to medium head of cabbage. If you’re like my house, you always have big carrots on hand. Maybe not though. If you don’t, pick a few of those up too! I finely chop the cabbage with a sharp knife and shred the carrots with a box grater. Cheaper, to be sure, but also a little more time consuming. 

Regardless of the veg you choose, let’s start making your homemade coleslaw! 

Your Ingredients

  • 1 small to medium head of cabbage
  • 3 large carrots
  • ¾ cup mayonnaise 
  • 2 tablespoons Greek yogurt 
  • ¼ cup finely diced onion 
  • 2 tablespoons sugar 
  • 2 tablespoons white vinegar 
  • 2 teaspoons celery seed 
  • Dash of dry mustard 
  • Salt and pepper 

Your Steps to Homemade Coleslaw 

Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. 

In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and papper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste. 

Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight, but that requires planning ahead, which I almost never do 🙂 Kudos to you if you’ve got it in you! 

Carrots and cabbage. That base!
Mixing up some dressing.
Pour it on!
Mix it up!
Serve it up!

Homemade Coleslaw

Getting ready for a BBQ? You’ll never go back to store bought coleslaw when you give this homemade coleslaw a try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

Instructions
 

  • Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. Alternatively, pour 2 bags of pre shredded cabbage and carrots in a large bowl. Set aside.
  • In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and pepper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste.
  • Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight
Keyword cabbage, cabbage coleslaw, cabbage slaw, cold sides, coleslaw, pulled pork sides, side dishes, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page for some inspiration! Or maybe one of the recipes below may tickle your fancy?!

Summer Garden Orzo Salad

JessLeave a comment

Smashed Baby Potatoes

It makes me sad that potatoes get a bad rap. Just because we love to fry and make indulgent mashed potatoes out of them, doesn’t make them inherently bad. It’s all about how potatoes are prepared and let me tell you, I haven’t met a roasted potato that I didn’t like or felt bad about eating. The crispy skin. The spices we top them with; it’s all just so good. Case in point: these delicious smashed baby potatoes that my friends on Instagram couldn’t get enough of!

Before we jump to the recipe, let’s talk about why potatoes are a great food. What is it that they provide?

  • They are rich in vitamin C (No scurvy for us!)
  • Potatoes are high in potassium, aiding our heart, muscles, and nervous system
  • The fiber in potatoes is great for our digestive system

Learn more here! 

If you’ve been here a while, you know I love whole foods. I look to make meals nutrient dense, and it seems potatoes fit the bill: they are full of energy and great nutrients. Let’s cook some up!

Now, I will be honest, there is some very hands off prep work required for these potatoes. Don’t rush it. You’ll thank me when you do all the steps. When I tell you to let them cool in the once boiling water, I mean it. Walk away from the stove. Don’t even think about them. It will take longer than you think, but it will be worth it! 

Your Ingredients

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil 
  • ¼ cup grated parmesan cheese
  • Kosher salt, pepper, ground rosemary, to taste

Your Steps to Smashed Baby Potatoes 

Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes). (I am telling you, just walk away. Find something else to do 🙂 ) 

Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. I wish I could give you a measurement, but it’s just too painful for me to measure. If you need it, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in. 

Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force. 

Bake the potatoes for 15-20 minutes, until crispy. Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well. It will take them to the next level, but I am all about taking the healthier twist! Serve with your favorite grilled protein. You’ll thank me! 

Prep the potatoes and boil!
Season them up!
Smash them up!
Let’s bake them!
Perfection!

Smashed Baby Potatoes

Looking for a great side dish for that favorite protein? Give these delicious and simple smashed baby potatoes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 1 ½ pounds baby potatoes
  • 2 tablespoons kosher salt
  • 1 garlic clove
  • 1 ½ tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • Kosher salt pepper, ground rosemary, to taste

Instructions
 

  • Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes).
  • Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. If you need a measurement, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
  • Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
  • Bake the potatoes for 15-20 minutes, until crispy.

Notes

Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well.
Keyword chicken parmesan, garlic, Potatoes, roasted potatoes, rosemary, sides, smashed potatoes
Tried this recipe?Let us know how it was!

Jess1 Comment