VEGETABLES

Fondant Potatoes

http://www.soulfoodqueen.net/2017/09/fondant-potatoes.html

Squash Corn Bread Dressing




http://www.soulfoodqueen.net/2017/09/yellow-squash-corn-bread-dressing.html

Smoke Beef Sausage And Smothered Cabbage



http://www.soulfoodqueen.net/2017/07/smoke-beef-sausage-and-smothered-cabbage.html

Stuffed Zucchini With Bacon

http://www.soulfoodqueen.net/2015/01/stuffed-zucchini-with-bacon.html


Collard Greens With Cornmeal Dumpling


http://www.soulfoodqueen.net/2015/01/collard-greens-with-cornmeal-dumplings.html

Zucchini Fries

Some kids will not eat zucchini if they life was not to have dessert after each meal forever. My kids love potatoes fries and a lot of kids do as well... One meal I added batted fried zucchini with the hamburgers you know it easy to get them to eat something fried. guess what??? those soft and crisps zucchini fries was gone in no time.Try this zucchini fries recipe and see what happen.

4 green zucchini cut up in strips



canola oil for frying


1/2 cup self-rising corn meal

1/2 cup self-rising flour

3/4 cup milk

black pepper to taste

dash thyme

teaspoon creole seasoning

dash cayenne pepper

Toss Zucchini with creole seasoning and a set for 5 min



In a bowl mix the flour and corn meal, thyme, cayenne pepper and black pepper blend together than add milk.


the mixture must be not too thick nor too thin. just make zucchini strips coat very well.



 frying until crisp and golden



TURNIP GREENS

Turnip greens are most often prepared by cooking them in boiling water. You can flavor them in a variety of ways, but the simplest way to season turnip greens is with dry salt pork. Here's an easy way to fix these greens.( you can use meat of your choice).




Dry salt pork is a good taste for these Greens. add cut up pieces to a  pot and adding a 4 tablespoon bacon dripping cook until lightly brown.





 Add about 2 pounds of  clean and cut up Turnips Greens. Don't worry they will cook down.




(You can mix Mustard Greens with Turnips Greens) and 2 cups of water to salt pork and bacon dripping and cook about 30 mins on med heat.


Adding 2 cups cut up Turnip bottoms on top of cooked greens and cook for 10 mins or fork tender. adding salt to taste.


Serve with Cornbread







BUTTER BEANS
These dried and canned super beans are available throughout the year.The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black.


These super beans are a very good source of cholesterol-lowering fiber Lima beans like other beans, are rich in dietary fiber.

Lima beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply.

If you have insulin resistance, hypoglycemia or diabetes, Lima beans can really help you balance blood sugar levels while providing steady, slow-burning energy.

If you keeping red meat out your diet eat more Lima they are a good source of protein


How to Choose and Store Lima Beans

If you purchase frozen Lima beans, shake the container to make sure that the beans move freely and do not seem to be clumped together since the latter suggests that they've been thawed and then refrozen.

Store dried Lima beans in an airtight container in a cool, dry and dark place where they'll keep for up to six months.

If you purchase the beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times.


As cooked Lima legumes are very perishable, they'll only keep fresh for one day even if placed in a covered container in the refrigerator.

Fresh Lima beans should be stored whole, in their pods, in the refrigerator crisper where they'll keep fresh for a few days.

Frozen Lima beans do not need to be thawed before being cooked.


 Perfect Bowl Of Lama Beans


Ingredients

2 pounds baby Lima beans, fresh in the shell, or one 10-ounce package, frozen

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon black pepper

Directions

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving

The Dry Butter Lima Beans With Ham Hock


These Beans Cook Longer

2 or 3 Med Ham Hock 

2  Med Onions chopped

1 Clove Garlic Crushed 

3 Stalk Celery Chopped 

Black Pepper And Salt To Taste

1 Large Bag Dry Beans 

1 Stick Butter

Soak dry beans about two hours pouring 
hot boiling water on them and let cool
down to room temp.remove the water 
from the beans.
Place ham hocks and beans in a stockpot with enough water to 
cover.




Adding two cups hot water and cook 1 hour on 
med heat then adding celery 1 onion
salt pepper and butter

Cook 30 minute longer on low until beans or tender
remove the ham hocks or chop up and serve.



  


THE LEFT OVER BOWL OF MASHED POTATOES


Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???


What to do with them? I have some plans for those last night side of Potatoes. Everyone love mashed Potatoes and Gravy. Sooooo sometime you cook way too many. Don't push them to the side and forget about them because they are leftovers. I got recipes on the way.


 NUMBER 1 

CHEESY LEFTOVER MASHED POTATO PANCAKES



3 cups chilled leftover mashed potatoes

1/2 cup Sharp shredded cheddar cheese

2 Tablespoons chopped scallions

1 egg beaten

1/2 cup all-purpose flour

3 tablespoon self-raising flour

Canola oil for pan-frying


DIRECTIONS:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.

Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).


Now you can add the left over gravy over them and make another great side.

                                      

NUMBER 2

Bake Potatoes


Ingredients:


4 cups leftover mashed potatoes

4 chopped green onions

black pepper and salt to taste

1/2 cup sour cream

4 slices bacon, fried until crisp and crumbled

1/2 cup grated old cheddar cheese

1 stick butter


Directions:


Preheat the oven to 350°F.

Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.

NUMBER 3

SHEPHERD PIE


Topping

6 cup left over potatoes

1/2 butter

2 garlic cloves, minced

2/3 cup whole milk

3/4 cups (packed) coarsely grated kasseri cheese

salt and pepper to taste


Topping

Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.

Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 pounds lean ground beef or lamb

2 tablespoons worcestershire sauce

1/2 cup beef stock

1 1/2 cups green peas

6 cup left over mashed potatoes

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.

 Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.

 Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered  rake through with a fork so that there are peaks that will brown nicely.

 Place the dish into the preheated oven and cook until browned about 20 minutes.

Make it an Individual serving




Oven-fried Sweet Potatoes Fries
When you're in the south you can find out people like me will bring a WOW moment to the table.like these sweet potato fries. Ohhhhh Boy! They are so good when they are hot are even when they cool off. Try them with my easy recipe. You can't go wrong, I promise you...


2 lbs sweet potatoes , peeled, and cut like ranch fries

2 tablespoon olive oil or cooking oil

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon brown sugar

1/2 teaspoon cayenne pepper (to taste) (optional)

nonstick cooking spray


Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle sugar and spice. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown about 20 minutes. Let cool 5 to 10 minutes before serving.

Another Thing....For a humble root vegetable, the sweet potato sure does have a lot going for it. The orange tuber packs 438% of your daily value of infection-fighting vitamin A and, like carrots, sweet potatoes are a major source of skin-protecting beta-carotene.

Bake Some these Goodness...

Just rub them down with cooking oil and bake them until fork tender in a 350 oven.


 


Soul Food Smothered Potatoes

Soul food cooking is always best for me. Like smothered Potatoes you can eat them for breakfact,dinner, lunch, and supper time. so easy to cook. folks will just love to come and eat at you house because you always got something always cooking on the stove.
first thing is peel your potatoes. about 6 med size. well it's all types potatoes-. I choose the yellow gold ones.



 Slice them like this and place in a frying pan with 1/4 cup of oil turn them into the oil covering the potatoes adding salt and black pepper to taste


Adding 1 cup sliced Onions on top covering all the potatoes evenly.


Adding 1/2 cup each red and green sliced peppers. next covering the onions and potatoes. you can add more salt and black pepper if you like.

If you like it spicy you can add 1 chop jalapeno pepper.


Cover and place on low medium heat and let smothered about 10 mins.after 10 mins turn the top ingredients to the bottom of the pan and cook for 10 mins more or until tender.





 

Collards Greens And Smoke Turkey Tails


Let me show you a smoke Turkey Tail ...It's the Turkey butt. with a lot of smoke favor.




Let Me Show You A Smoke Turkey Neck ( I will not used Turkey Necks in Greens because to many bones come loose in Greens.




Let's Talk Collards Greens

Collards aren't just for growing in the South. They are nearly as cold resistant as kale and cabbage, but are better known as a Southern green because they can tolerate more heat.




Collards grows  like trees that is the best time to pick them and after the frost fall on them.


You can make so many dishes with Collards like soups stir fry and use the leaves for rolling foods. I like to cook them this way.

Collards Greens And Smoke Turkey Tails
 4 pounds cut up Collards Green
 4 smoke Turkey Tails
 1 Large chopped Onion
 2 clove mashed Garlic
 1/2 Chopped Celery
 1 Med Hot Green Pepper
 Salt And Pepper
 6 cup Chicken broth

 Place Turkey Tails and the 6 cups chicken broth and 2 cups of water in stock pot adding onion, garlic and celery and salt and pepper to taste.Cover pot cook over med heat 1 hour.



Adding cut up Collard Greens and hot chopped green pepper cover pot and cook 1 hour on med heat you can add more season if you like at this point. you can add a stick of butter if you like your greens a little grease.
Take out the Turkey tails and serve alone if you like.

Fried Green Tomatoes

Fried Green Tomatoes go back a long way in my family history.When we had too many tomatoes turning ripe red we will start picking the green ones and place them in the refrigerator until we got ready to fried them up. Keeping green tomatoes in the refrigerator will help keep them from turning red fast.



I like my Fried Green tomatoes half green and half red with a little batter on them. The batter gives the tomatoes a little more body. So when I eat them with other food on my plate, the fried green tomatoes can hold up and want tear a part.

  A great tip: season the tomatoes and set a side. this will bring out a great taste!!

 Recipe
1 c flour
1/2 c yellow cornmeal
1 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t onion powder
1/4 t paprika
1/4 t curry powder
1/4 t thyme
3 medium green tomatoes, cut into 1/4 inch slices
1/4 c oil
Dip in dry ingredients

Add tomato 1 or 2 at a time place a little water in a bowl and dip the coated tomatoes once both sizes


Dip back in dry bowl ingredients and place in heated oil in a large skillet on medium heat. brown lightly on both sides. Drain on paper towel. Serve hot.
Makes 6 servings

 Green Beans And Red Potatoes

Green Beans and Potatoes: will carry two veggies to your dinner table.serving with meat, fish or lamb. if you don't eat meat just serve with a nice piece of bread and a light dessert.

I like to cook fresh green beans and adding those red potatoes to them. you can also used the can green beans but sometime the can have that can taste.

I love planting a garden every summer. I never planted green beans. well, I decided to plant green beans one summer.as I started together the ready veggies, never seen my green beans bearing. the green beans plants had nice bright leaves and no green beans.

I was out done.so one day my daughters and I was just outside have a picnic laying on the ground on a blanket. my oldest daughter saw the green beans hang down from the vines.There was lots and lots of them.hanging under the leaves.


Two pounds fresh green beans

2 pound small red potatoes.

1/2 cup bacon dripping

Salt and pepper to taste

Adding Garlic Flakes and Onion flakes

Cutting Potatoes in fourth rubbing two tablespoon bacon dripping and salt and pepper to taste placing in a hot oven 375 until tender, after dashing the potatoes with garlic flakes and onion flakes.to your liking

Saute green bean in a pan with the bacon dripping until tender salt and pepper to taste
blend red potatoes and green beans.If you like you can add garlic flakes and onion flakes.

 

 

 

Baked Sweet Potatoes Or Yams

Our talk is about Sweet Potatoes today...There is great confusion between yams and sweet potatoes in the United States. Sweet potatoes can be baked like Russian Potatoes with everything on. Only thing It's not wrap in foil.

Sweet potatoes need to be wash and dry and rub down with cooking oil and place on a rack and place in an oven until fork tender. You can cut the sweet potatoes in center and add real butter and real maple syrup for a nice dessert.
If you have sweet potatoe overage from dinner make sweet potatoes pancake for breakfast here a quick recipe:
Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 Med sweet potato, cooked until tender, peeled and pureed
Maple syrup recipe for serving

Pecan Butter recipe

Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
Pecan Butter:

1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yams contain more natural sugar than sweet potatoes and have a higher moisture content...

I like buying yams and not the sweet potatoes to cook my sweet potatoes pies and candies yams.

Ingredients:

4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

11/2 cup of white sugar

2 deep dish pie crusts

Directions:
Preheat oven to 425° F. Place sweet potatoes on a baking sheet ad roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.

Candies Yams
1/4 cup water 6 large sweet potatoes 1/2 cup butter 2 cups white sugar 2 teaspoon ground nutmeg 1 tablespoon vanilla extract 1 small lemon with the juice Directions Peel the sweet potatoes and cut them into choice of slices.add water. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. You will need to stir occasionally during the cooking. Stir in the vanilla and lemon juice just before serving. Serve hot.

In the markets the sweet potatoes are really orange- colored sweet potatoes passing to be yams

Well a sweet potatoes is not a Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness. Although they are not available throughout the year like sweet potatoes their season runs from October through December when they are at their best to buy.

This is a picture of sweet potatoes

Picture Of Yams

See the different : A yam is smoother and the sweet potatoes are rough looking...Always buy the yams!

"If you cannot find the yams > "ask your produce mangers and see if they will  order them for you."(October through December when they are at their best to buy.)


Yams in the united states are not the true yams.This is a picture of an true yam from Africa.
Yam Porridge
Sweet Potatoes are a cousin of the morning glory flower. There are about 200 varieties of true yams, of which none grow in the States. They are all different colors and sizes, the largest measuring almost 7 feet.
You can do all things with the sweet potatoes you can barbecued adding the sauce, roasted then with chicken, fried like thin like potatoes chips, grilled over an open fire, boiled them to mashed up for cakes, pies and pudding, baked and eat them cold or hot with butter, smoked them to have that smoker flavor and grated them for salads

Last A Sweet Potatoe Cake Recipe

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.

 

Garlic Mashed Potatoes & Cauliflower


I am a veggie kind of a girl. I love all veggies and I will mix them up with others veggies and see what become of them. as always they taste great! I like seeing the faces when I serve them to family and friends. you're the same way try this recipe Garlic Mashed Potatoes & Cauliflower for Thanksgiving dinner...Be Bold! That's what cooking is all about.

Ingredients:

    4 medium Yukon gold potatoes, peeled and cubed

    3 cups cauliflower florets

    2 cloves garlic roasted

    1/2 cup whole milk and heavy cream

    1 stick butter

    salt and pepper to taste

    1/2 cup sour cream
   

Directions:

Potatoes put in 3-quart saucepan,Bring to a boil and cook until tender.



Cut the cauliflower into pieces





 and steam for 10-15 minutes, until tender.


  
Using a food processor or blender, adding roasted garlic, potatoes and cauliflower adding  in remaining ingredients until it is smooth.





making sure it look like mash potatoes. not too thin you can always at milk if too thick.

  

 

 

Roasted Root Vegetables with Orange Maple Glaze

http://homecookinginmontana.blogspot.com

When I found this recipe I just had to share...



Roasted Root Vegetables with Orange Maple Glaze ...
You will need:~
Serves about 4.... sort of inspired by Bon Appetit
1 carrot
1 parsnip
1 beet (or next time, I would use purple potatoes or purple carrots)
1 potato (or use a sweet potato)
1 yam
2 oranges (or orange juice)
1-2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup(or use honey)
salt
garlic cloves (I forgot to add this, but I am sure it would be a wonderful addition...)
herbs of choice...try rosemary, thyme, parsley...
~ you can also use rutabaga, turnip, celery root ,fennel or omit any vegetable you don't like...

Directions:

Preheat your oven to 400˚
Wash and peel the vegetables.
Cut them into 1-2 inch pieces.
Place them in a bowl. If you are doing beets, place those separately in another smaller bowl. Juice one half of one of the oranges (or use some orange juice) and whisk in the olive oil. Take one tablespoon of this mixture and drizzle it over the beet and mix to coat.
Pour the rest of the mixture over the other vegetables.
Toss to coat.
If you are doing beets, place the cubed beets in a separate parchment lined baking sheet.
This will ensure that the rest of your vegetables won't get stained. Place the rest of the cut vegetables in a separate parchment lined baking sheet.
Sprinkle both pans with salt and herbs.
Bake for 30 minutes or until tender when stuck with a fork.
Juice the remaining orange and a half and put the juice into a small heavy pot with the maple syrup.

Bring the mixture to a simmer and cook on low till the sauce thickens, stirring it every now and then.
Mix the beets with the other vegetables and pour the glaze over everything.
Serve immediately.