TRADITIONAL MARITIME HODGE PODGE
Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge.
Provided by RedChef
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 398 calories, Carbohydrate 40.6 g, Cholesterol 68.4 mg, Fat 23 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 13.3 g, Sodium 360.4 mg, Sugar 4 g
NOVA SCOTIAN HODGE PODGE
This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.
Provided by VIVIANCLEVELAND
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g
EAST COAST HODGE-PODGE
Loaded with fresh seasonal vegetables, hodge-podge is a traditional Maritime side dish. A 'mixed pot' if you will, of potatoes, beans, peas, and carrots cooked in a cream base with herbs and garlic.
Provided by Chef Markus Mueller
Categories Side Dish
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 305.4 kcal, ServingSize 1 serving
HODGEPODGE STEW
This is a dish that I enjoyed as a child and still remember with pleasure. Mom's homemade bread made the perfect complement to this meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings (3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts :
HODGE PODGE
This was a recipe that was handed down through the family. It is the easiest dish to put together and you are guaranteed not to have to bring it home from the potluck. Cook time varies, the longer in the crockpot the more the flavor comes through.
Provided by Steve Kent
Categories One Dish Meal
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and onions and drain.
- Add other ingredients and simmer.
- Do not drain any of the canned ingredients.
- "Great for crockpots".
Nutrition Facts : Calories 598.2, Fat 27.4, SaturatedFat 9.8, Cholesterol 104.3, Sodium 2274.1, Carbohydrate 45.8, Fiber 8.2, Sugar 13, Protein 41.6
HEARTY HODGE PODGE RECIPE - (3.1/5)
Provided by Grimesmj
Number Of Ingredients 10
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.
HODGE PODGE
One of the favorite cottage (or anywhere) meals is Hodge Podge, because of the simple preparation and huge payoff in the flavor departement, Whereas sometimes Hodge Podge is more of a soup, this recipe combines fresh summer vegetables with a buttery cream sauce - so delicious!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
- Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
- Drain vegetables, reserving 2 cups of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).
Nutrition Facts : Calories 279.9, Fat 22.6, SaturatedFat 14.1, Cholesterol 74.7, Sodium 107.8, Carbohydrate 18.3, Fiber 3.9, Sugar 3.4, Protein 3.3
HODGE PODGE
A local recipe that everyone around here makes some version of. How to make it is handed down through the generations, but seldom written down.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277.3, Fat 7.9, SaturatedFat 4.6, Cholesterol 26.6, Sodium 204.8, Carbohydrate 42.3, Fiber 8.7, Sugar 8.3, Protein 12
HODGE PODGE
This recipe originally came from a newspaper in Omaha. My mother in law made it when my husband was a child. It is a great soup for cold winter nights, or when you don't have alot of time to make supper. Serve with fresh bread.
Provided by KCShell
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 244.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 44.4, Sodium 935.8, Carbohydrate 21.3, Fiber 3.7, Sugar 5.7, Protein 17
More about "oriental hodge podge recipes"
CLASSIC NOVA SCOTIA HODGE PODGE RECIPE (VEGETARIAN)
From baconismagic.ca
HODGE PODGE - A SUMMERTIME FAVORITE! - SAVVY COMPANY
From savvycompany.ca
ORIENTAL HODGE PODGE RECIPES
From findrecipes.info
EAST COAST HODGE PODGE - CTV
From more.ctv.ca
NOVA SCOTIA HODGE PODGE RECIPE - MARITIME COUNTRY …
From maritimecountrykitchen.com
NOVA SCOTIAN HODGE PODGE | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
NOVA SCOTIAN HODGE PODGE — EAST COAST FOOD STORIES
From eastcoastfoodstories.ca
CREAMY MARITIME HODGE PODGE RECIPE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
NOVA SCOTIA HODGE PODGE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HODGE PODGE SOUP - SIMPLY STACIE
From simplystacie.net
HODGE PODGE RECIPE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HODGE PODGE - A NOVA SCOTIAN CLASSIC | TASTE OF NOVA …
From tasteofnovascotia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #poultry #chicken #dietary #low-carb #low-in-something #meat
You'll also love