Tag Archives: Netta Belle’s Choice

Summer Vegetable Soup

Netta Belle’s Choice Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

Summer is a great time to have a vegetable soup with all the fresh foods from the garden. This is when I wish I had a garden, but love those farmer’s markets on Saturdays mornings.  I also like to go visit the markets at farms to pick out from their bounty.

Summer Vegetable Soup is healthy and hearty.  This soup is without meat, I do use one teaspoon of olive oil to sauté the onion, garlic and celery. I use low-fat chicken broth; vegetable broth would be good to use in this. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

Summer Vegetable Soup
 
Prep time
Cook time
Total time
 
A healthy vegetarian summer soup of many vegetables. 5-a-day is easy with this soup.
Author:
Recipe type: Soups
Cuisine: Italian
Serves: 8
Ingredients
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • ½ cup celery, diced
  • ½ cup carrots, sliced
  • ½ cup green and/or red bell peppers, diced
  • 15 ounce can garbanzo beans, drained and rinsed
  • 4 small red potatoes, cut into 1-inch pieces
  • 1 small zucchini, cut into ½ inch slices
  • 14.5 ounce can of diced tomatoes with juice or 3 fresh tomatoes
  • 32 ounces low-fat chicken broth
  • 6 ounce can tomato paste
  • ¼ cup ozro pasta
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • 1 tablespoon each fresh basil, parsley and cilantro, chopped or 1 teaspoon dried herbs.
Instructions
  1. Prepare all vegetables before starting to cook.
  2. Heat olive oil in 6-quart Dutch oven.
  3. Add onion, garlic, carrots and celery, cook until soft and onion translucent.
  4. Add the remaining vegetables, broth, tomato paste, ozro pasta, Flavour-Enhancer Spice Blend and herbs.
  5. Stir to blend, cover and bring to boil.
  6. Simmer for 30 to 45 minutes.
Notes
This can be made a day ahead, refrigerated overnight and reheated in a crock pot. It also freezes well. It does make a large amount of soup, it can be put into pint jars and stored in the refrigerator for use for lunches.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

Since it is only my husband and myself in the home, when I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable SoupI like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2015 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.

 

Savory Baked Sweet Corn Recipe

Netta Belle’s Choice Savory Baked Sweet Corn

Julia Ann - Summertime Corn

Slected fresh corn from a local farmer’s market. The husks will be removed to prepare the ears of corn for parboiling.

Indiana sweet corn is at its peak; the yellow and/or white kernels are full and crisp with sweet milky juice. Corn on the cob, or roasting ears are the summertime treat, to be eaten and preserved by canning or freezing. Corn is a versatile vegetable used in soups, salads, side dishes, cornbreads, and entrees.  There are multiple uses of corn from corn syrup, snack foods, pet foods and ethanol.

The nutrients in corn are fiber, vitamin C, vitamin B 3, manganese and vitamin B 5 and antioxidant benefits. There are 143 calories in 1 cup of corn, not counting added butter when eating corn on the cob.  Fresh picked corn is best used the same day, or kept cool or refrigerated or has been in the shade at the farmer’s market.  Heat causes natural sugars of corn  turn to starch losing some of its sweet taste. Select corn with full kernels, when punctured the juice is white.  Fresh corn will have green husks tightly around it and not dried out.

Corn can be steamed, cooked in boiling water, grilled in the husk, microwaved or put in the oven to bake in the husks. Whole corn is cutting the kernel off the cob; fixing  cream corn is cutting the  kernels off the cob, then scraping sides to get the sweet milky juice.

Savory Baked Sweet Corn Recipe

I purchased the corn for  Savory Baked Sweet Corn  soon after the corn had been brought in from the field at a local farmer’s market.  It was a yellow and white variety with plump firm kernels, rows complete to the very top of the ear. The husks and silk were removed. The water was heated in a kettle until boiling, corn was added to come to boil again for 7 minutes. When done, the corn was put in ice water to cool before cutting. This is also prepares corn for freezing. Four large ears of corn were used to get the 2 cups of corn.  The kernels were cut off, the cobs were scraped to get the sweet milky juice. The corn was set in the refrigerator until ready for use.

Savory Baked Sweet Corn Recipe
 
Prep time
Cook time
Total time
 
Summer fresh corn is just right for a Savory Baked Sweet Corn Casserole. A dish for family or a pot luck dinner.
Author:
Recipe type: Casserole
Cuisine: American
Serves: 6-8
Ingredients
  • 1 teaspoon butter to grease a 1-quart casserole dish
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon Netta Belle's Choice Sea Salt or to taste
  • 14 teaspoon Netta Belle's Choice Black Pepper or to taste
  • ¼ teaspoon nutmeg, freshly grated
  • ¼ teaspoon turmeric*
  • 1 tablespoon butter
  • 1 tablespoon onion, minced
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 cups fresh cream style corn, firmly packed
  • ⅓ cup shredded Cheddar cheese
  • 1 tablespoon fresh parsley
  • ¼ cup finely crushed saltine crackers
  • paprika
Instructions
  1. Preheat oven to 350 F. Butter casserole dish.
  2. Combine flour, sugar, seasonings in large bowl.
  3. Melt butter to cook onion until softened.
  4. Add the milk, beaten eggs, cream corn, buttered cooked onion, cheese, parsley and crumbs to the dry ingredients.
  5. Stir to blend well.
  6. Pour into the buttered casserole.
  7. Sprinkle top with paprika.
  8. Bake 45 minutes or until set.
  9. Test for doneness by inserting knife in center and it comes out clean.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

* Turmeric is a medicinal root with anti-inflammatory, antioxidant properties grown in South Asia of India and Pakistan.  The rhizomes are boiled, dried and ground into a powder for use as spice for cooking and in curries.  The orange-yellow color spice has a slightly hot peppery flavor and will color the food yellow when cooked.

Netta Belle's Choice Sea Salt  Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.


Beets with Balsamic Vinegar
 
Prep time
Cook time
Total time
 
A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 6-8 beets 2 inches in diameter
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • Netta Belle's Choice Pacific Ocean Sea Salt to taste
  • Netta Belle's Choice Black Peppers 100% Pure High Oil to taste
  • 1 teaspoon fresh parsley, finely chopped
Instructions
  1. Preheat oven to 425 F
  2. Prepare oven-proof dish for baking.
  3. Wash and trim beets, leaving 4 inches of stems on top and the root end.
  4. Steam in pressure cooker or steamer for 15 minutes.
  5. Briefly cool in water.
  6. Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  7. Cut beets into 1-inch cubes, lay in baking dish.
  8. Whisk together canola oil, balsamic vinegar, salt and pepper.
  9. Pour over the beets turning to coat evenly.
  10. Bake for 10 minutes.
  11. Remove to serving dish.
  12. Sprinkle with chopped fresh parsley.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 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.