Tag Archives: ginger

Meatless navy Bean Soup

Meatless Navy Bean Soup

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread”Back in the olden days”  it was said that Monday was wash day and  Meatless Navy Bean Soup was the day’s meal. 

Meatless Navy Bean Soup

Pressure cooker speeds up the cooking.

A pot of beans on a busy  day is a good day’s meal .  I like to cook the dried navy beans in the pressure cooker then store in pint jars ready for use in soups, stews, with vegetables or baked beans.  I do not put meat in bean soup, mainly for health reasons there is no ham.  Though wouldn’t ham, bacon, pork or even chicken be a good addition?  That gets to be your choice. 

Canned Navy Beans

Canned Navy Beans    

A good use for the pressure cooker:

Presto Pressure Cooker

Presto Pressure Cooker

This was 1 1/2 cups of dried navy beans, soaked in 4 cups of water for 4 to 8 hours.  After they are drained, I put them in the pressure cooker add enough water to cover about 1/2 inch, no salt or seasonings at this time.  They are cooked for 11 minutes under 15 lbs. of pressure.  I turn off the heat and let the pressure come down slowly before opening.  I like a softer bean for soup, the reasons for the longer cooking.  This  makes 2 pints of beans and the broth.  Best to follow your pressure cookers instructions.  OR  simply buy 2-3 cans of navy or great northern beans.  

I like to add onion, garlic, jalapeno pepper, carrots, one small potato and fresh grated ginger to soup.  These I cook in a little water in the microwave on high until almost tender.  Now I am ready assemble the Meatless Navy Bean Soup. The final addition to the soup seasoning  is a natural mesquite liquid smoke.  

Meatless Navy Bean Soup

A robust Meatless Navy Bean Soup and vegetables with a subtle flavor of mesquite smoke. Makes you think you are around an old chuck wagon out west.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Author: Julia Ann

Ingredients

  • 1 1/2 cups dried navy beans
  • 4 cups of water to soak beans
  • ---------------
  • soaked beans
  • 2 cups water
  • OR 2 cups canned beans and juice
  • 1/4 cup onion minced
  • 1/4 cup jalapeno pepper finely diced
  • 1/2 cup carrots finely diced
  • 1/2 cup potato finely diced
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger freshly grated
  • 1 cup chicken broth or more if thinner soup is preferred.
  • 2 teaspoons mesquite liquid smoke

Instructions

  • Soak the dried beans in the 4 cups of water 4-8 hours.
  • Drain beans, cook in pressure cooker with water to cover, 11 minutes.
  • Put 2 cups cooked beans and juice into a large pot.
  • Add all the vegetables together in a microwave proof bowl with 1/4-1/2 cup water.
  • Microwave on high for 3-4 minutes.
  • Add the cooked vegetables and water to the beans.
  • Add the chicken or vegetable broth.
  • Add the mesquite liquid smoke.
  • Simmer 30 minutes.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Benefits of making home-made Meatless Navy Bean Soup

 The great benefit of making any soup is the freedom to substitute or make changes as you prepare.  Now of course there are times when making a specific recipe is the goal. That is the fun and challenge of cooking. 

Suggestions for the the rest of the meal:

The Corn Bread and Chocolate Pudding with Maraschino Cherries are recipes to come in future blogs.  The recipes for the Wheat Flax Seed-Apple Muffins and the Orange Coconut Walnut Bowl are available.

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Author: Julia Ann

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20178 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Julia Ann

Ingredients

  • 10 large pasta shells
  • 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese

Instructions

  • Preheat oven 350 F.
  • Grease 9 x 9 oven proof casserole dish
  • Cook 10 large pasta shells according to instructions on package.
  • Rinse in cold water and set aside.
  • Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  • Drain and remove the skin and fat from the salmon, discard.
  • Measure the flaked salmon, use a loosely packed 1 cup.
  • Put the salmon in large bowl.
  • Add the ginger, garlic, salt, celery, saltines and beaten egg.
  • Blend without shredding the salmon.
  • Stuff into the large pasta shells, set aside.
  • Put 1 cup of diced bok choy on the bottom of the greased casserole.
  • Place the filled pasta shells on top.
  • Set aside while making the lemon sauce.
  • --------------------------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • Melt butter in one-quart sauce pan.
  • Blend in the flour with a whisk until a smooth paste.
  • Gradually add the chicken broth, whisk until smooth.
  • Stir in the cream or undiluted evaporated milk.
  • Stir constantly until the sauce is smooth and thicken.
  • Remove from heat.
  • Blend in the lemon juice and nutmeg.
  • Pour sauce over the stuffed salmon shells.
  • Sprinkle shredded cheese on top.
  • Bake 350 F for 30 minutes, or until browned and bubbly.
  • Let rest 5 minutes before serving.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® , bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.

Raw Ginger Root

Raw Ginger Root

I use raw ginger root in many of my food preparations.  Not until someone asked how to use it, did I realize not everyone is familiar with the ginger root rhizome.  The tan dried root is in the produce area of the grocery, however not refrigerated.  Usually is has large knobby extensions  from the root.  I break off about the size of root as seen above. The Zingibehr officinale, better known as ginger root is a perennial plant from southeastern Asia. It will grow 3-4 feet high.  In humid moist climates plants are used in yard planting for the white and pink flowers as well as the foliage.¹

Benefits of Ginger Root

Ginger is an herbal remedy that settles the stomach, intestinal gas, nausea, motion sickness and morning sickness. There are many therapeutic properties in ginger give anti-inflammatory effects. Ginerols are the substances which provide relief to those with pain of osteoarthritis or rheumatoid arthritis. Do not use the dried root or powder if you have gallstones.¹

Uses of Ginger Root

When buying fresh ginger root, be sure the root is firm, smooth and free of mold.  Older roots will need to be peeled, easily done with paring knife or vegetable peeler.  If left unpeeled, a fresh ginger root will last 3 weeks in the refrigerator and 6 weeks in the freezer.

Ginger Root

Preparing fresh Ginger Root for cooking.

When using fresh ginger root I do not cut off any more than I will use.  Depending on the food I am cooking, it may be diced to minced, julienned or even grated. Adding the ginger at  the beginning of cooking will give a milder flavor while adding it later will have a more zesty to spicy flavor.

Ginger root can be grated and put in an ice cube tray with water or in a plastic bag to freeze. When ginger root is needed, just break off what you need.  Candied ginger is available in the grocery or candy stores.  It is also easily made at home and gives you  the ginger syrup.

Ginger Tea

Add 3-4 slices in a cup of boiling water. Or add the slices to a cup of oolong tea or lemon tea.

Ginger Tea

Cup of Ginger Tea

 Candied or Crystallized Ginger

I had frozen the ginger root before starting this recipe.  I would have preferred to have made this soon after buying the root.  I sliced in 1/4-1/8 crosswise slices, which yielded about 1/2 cup from my pieces.  I put them in a heavy saucepan and covered with plenty of water to bring to a boil.  I reduced the heat, letting the ginger root simmer about 30 minutes until tender.

After the boiling and simmering, I drained the water off.  I put 1 cup of sugar to 1 cup of water in heavy saucepan to dissolve the sugar over low heat.  The sugar which collects on the side of the pan can be wash down with a pastry brush dipped in warm water. Bring the sugar to a boil, add the ginger, reduce the heat to simmer and cook until the sugar syrup has almost boiled away.  I did not cover the saucepan and stirred occasionally.  The ginger and sugar foamed up while cooking but subsides when heat is turned off.  Remove the ginger root pieces and lay out on a cookie sheet covered with parchment paper to dry.  It make take overnight to dry completely before storing in air tight container.

The sugar water made a nice flavorful ginger syrup.  This can be stored in an air tight container and refrigerated and used to sweeten lemonade, teas or poured over ice cream.  I want to put some in cookies or in an apple pie. I read it is good with some alcoholic drinks. Lots of possibilities. Parboiling the ginger root first does take out some of the heat of the ginger to a milder taste.²

Ginger Pieces Drying

Drying Ginger Pieces

Crystallized Ginger Root

Dish of Candied Ginger Root

¹ The World’s Healthiest Foods “Ginger”. www.whfoods.org., June 16-22-2014. ² Adapted from Joy of Cooking.1975. p.881.   Netta Belle's Choice cookbookinabox

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©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved. View Post

Cabbage Apple Slaw Netta Belle’s Choice

 

One of the advantages of social media food communities, it gets me out of my box.  I look at all the food pictures and the recipes which give me ideas.  Some I don’t adventure into as they are beautiful, but  I am not ready to attempt.  Those are usually beautiful to look upon are desserts and too fattening, but would be oooh so good. Hurrah for the chefs and creators!

Cabbage Apple Slaw

I saute shredded cabbage and apples with caraway seed. Why not try apple salad ingredients with shredded cabbage.  I like to use Gala apples or Golden Delicious apples, use the apple of your choice. Cabbage Apple Slaw is a salad give many benefits to health.

Health Benefits

*Cabbage is high in beta-carotene, vitamin C, antioxidants for protection against disease.
Apples provide fiber to maintain digestive health.
Walnuts are high in vitamin E, copper and magnesium are heart-healthy nutrients.
Celery is recommended to lower cholesterol levels and high blood pressure.
Sunflower seeds contain plant sterols which can lower LDL cholesterol.
Raisins provide potassium, fiber and iron, also to promote better heart health.
Ginger aids in digestion, relieve motion sickness, and arthritis relief.

Cabbage Apple Slaw

Cabbage Apple Slaw-Netta Belle’s Choice

Cabbage Apple Slaw Netta Belle's Choice

A heart-healthy crispy salad of cabbage, apples, celery and walnuts. A salad for all seasons.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Salads
Cuisine: American
Servings: 8
Author: Julia Ann

Ingredients

  • 3 cups shredded white cabbage

Instructions

  • Put the shredded cabbage in a large bowl.
  • Dice the apples, stir in the lemon juice to prevent browning of the apples.
  • Add apples to the bowl of cabbage.
  • Add the celery, walnuts, sunflower seeds, raisins and ginger.
  • DRESSING
  • Heat the honey 10 seconds in microwave to liquefy honey to enhance blending.
  • Stir in the lemon juice, mayonnaise and celery seed.
  • Blend ingredients to smooth sauce,
  • Pour over the cabbage apple slaw and stir to mix.
  • Refrigerate at least 1 hour before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved..

*Yeager, Selene and the Editors of Prevention, The Doctors Book® of Food Remedies. 2007.

 

 

cookbookinabox® in partnership with Netta Belle’s Choice®bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.