Hearty Hodge Podge Recipe 315 Food

NOVA SCOTIA HODGE PODGE RECIPE

Steps:

• 1. Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes. 2. Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through. 3. Add cornstarch to water and mix thoroughly. 4. Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are tender. 5. Season with salt and pepper to taste. Add chives and dill and serve warm.

EAST COAST HODGE-PODGE

Steps:

• Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half. Green and yellow beans should have their 'stem' end trimmed off, and then also be cut in half. Fresh peas should also have their stem end trimmed off, and cut in half. The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.
• Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil. Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.
• Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.
• Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.

TRADITIONAL MARITIME HODGE PODGE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
• Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
• After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

HEARTY HODGE PODGE RECIPE - (3.1/5)

Steps:

• In large saucepan cook beef, onions, and garlic until beef is brown and onion is tender. Stir in minestrone soup, pork and beans, water, celery, Worcestershire sauce, and oregano. Simmer, covered, 15 to 20 minutes. Freezes well.

ANNE MURRAY'S HEARTY HODGEPODGE

Steps:

• Saute beef, onion and garlic in skillet until beef is browned and onion is tender.
• Stir in soup, beans, celery, worcestershire sauce and oregano.
• Simmer covered for 15-20 minutes.

LIGHTENED UP TRADITIONAL NOVA SCOTIAN HODGE PODGE

Steps:

• The key to this recipe is having all the vegetables done at the same time. If you are using all fresh new vegetables, the cooking time should take less time as they are very tender. The cooking times are estimates and depends on how large/small your pieces are.
• scrub potatoes and carrots, trim and wash beans, take peas out of the pods and rinse.
• If the potatoes are more than about an inch or so round, cut in half, do not peel.
• cut carrots into about one inch pieces, no need to peel as these are fresh and the peel is very tender.
• trim beans to about one inch pieces.
• place potatoes in a pot large enough to hold all your vegetables and bring to boil.
• cook for about 3-5 minutes and then add the carrots.
• cook another 3 minutes and add yellow beans.
• when these vegetables are pretty much cooked add fresh peas.
• cook for another 2 minutes or so, until all vegetables are tender.
• drain.
• keep vegetables in the same pot and add the butter, stir to melt.
• add salt and pepper (to taste) if using.
• measure out milk and add sugar to it. You just want to make the milk a little sweet for the sweetness the cream would traditionally have had in this recipe.
• put the pot back on the stove and add the milk and sugar to the vegetables and butter mixture.
• turn burner to medium and warm up the milk. Be careful not to heat up too quickly or it will scald. You want to have the milk come up to about 1/3 to 1/2 of the vegetable mixture. Again, this is a personal preference.
• Some people eat just the hodge podge for a meal with a roll or I like to serve with a nice piece of chicken. This gets even better the next day as the starch in the potatoes help to "thinken" the milk mixture. Enjoy your veggies -- .

NOVA SCOTIA HODGE PODGE

Steps:

• Split the beans in half lengthwise.
• Cut carrots into long sticks.
• Shell peas and place all together into unsalted, boiling water.
• Boil fast uncovered for 8 minutes.
• Drain, reserving 1 cup of cooking water.
• Peel potatoes and slice into matchsticks.
• Cook covered til just tender. Drain, reserving water. Set aside.
• Break cauliflower into flowerlets. Place in a saucepan, and using potato water, boil uncovered 8-10 minutes Drain and set aside.
• Mix vegetables in a warm dish. Cover and let stand in a warm place.
• While vegetables are cooking, prepare sauce:.
• Melt diced salt pork in a cast iron frying pan over medium heat.
• When golden brown, discard enough fat so only half a cup remains.
• Add flour and stir over medium heat until it turns a light brown colour.
• Pour in cream, vegetable water and stir until creamy.
• Add chives or green onions, pepper, and salt to taste (as salt pork is often sufficient).
• Pour over the vegetables, and serve.

HODGEPODGE STEW

Steps:

• In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.

HODGE PODGE

Steps:

• In a pot, melt butter.
• Add onion and saute until softened, about 5 minutes.
• Add green beans, carrots,water, and salt to taste.
• Cover and bring to a boil.
• Reduce heat to medium-low.
• Cook about 25-30 minutes.
• Add potatoes and frozen peas.
• Cover pot and bring to a boil.
• Reduce heat to medium-low and cook until potatoes are done, about 10-15 minutes.
• Drain off some of the water.
• You need the remaining water to come about halfway up the vegetables in the pot.
• Add evaporated milk and heat to a good serving temperature.
• Do not boil.

NOVA SCOTIAN HODGE PODGE

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

NOVA SCOTIAN HODGE PODGE

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

HEARTY HODGE-PODGE

Steps:

• 1. Soak dry beans overnite in large soup pot full of water. Drain.
• 2. Cook beans in 2 or 3 quarts of salted water with the ham hocks until tender and meat falls off the bones. Remove all but 6 cups of water.
• 3. In large dutch oven or soup kettle cook chopped bacon until crisp. Take bacon out of the pan but leave the drippings. Add olive oil and saute oniln, garlic then vegetables until soft.
• 4. Add cooked beans, ham hocks, polish sausage, bacon and all other ingredients including stock - bringing to a boil, turn heat down to low and cook for an hour. Seanson to taste and serve!

HODGE PODGE

Steps:

• In large saucepan, cook beef and garlic until beef is browned.
• Stir in minestrone soup Add 3 cups water, the celery, worstershire sauce and oregano.
• Simmer, covered for 15 to 20 minutes.
• Makes 12- 14 servings.