Tag Archives: Vegetable

Buttered Brussels Sprouts with Parsley and Chives


I first made this brussels sprouts recipe when I did a review a few years back for the cookbook, Return to Sunday Dinner: The Simple Delight of Family, Friends, and Food by renowned chef Russell Cronkhite. It was a book that was based on memories of what was once an American institution—the Sunday meal that so many looked forward to each week…a time set apart to slow down, savor, and enjoy wonderful food and the family and friends gathered around to share it with. Here’s how Cronkhite started his book: Remember Sunday Dinner? Just hearing the words can take you back—perhaps to a well-loved dining room in your grandparents’ house, where a stately oak table is laid with lace and hand-painted china. The table overflows with its Sunday bounty…bowls of steaming, garden-fresh vegetables, crocks of sweet butter and homemade jam, and the succulent Sunday roast, juicy and brown. Incomparable aromas fill the house, laden with the promise of freshly baked, light-as-a-feather biscuits or warm-from-the-oven peach cobbler.

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Buffalo Ranch Roasted Cauliflower and Broccoli

Buffalo Ranch Roasted Cauliflower and Broccoli @ NancyC

If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! Continue reading

Simple Vegetable Beef Soup


Now that the weather is definitely wintry, it’s a great time to make a steaming pot of soup! I guess you could call this recipe “semi-homemade”…except for the ground beef, it’s made with canned ingredients. I like it better than canned vegetable soup though, and it’s simple to put together. You’ll need to make it in a stockpot or Dutch oven…I use my cast-iron Dutch oven. Serve it with a salad and some thick crusty bread for lunch or dinner–it’s guaranteed to warm you up! 🙂


  • 1 pound ground beef
  • 2 (14.5-oz.) cans mixed vegetables (like Veg-All®), drained
  • 1 (14.5-oz.) can beef or vegetable broth
  • 1 medium-size onion, finely chopped
  • 2  (14.5-oz.) cans diced or crushed tomatoes, undrained
  • 1 (8-oz.) can tomato sauce
  • 1/2 teaspoon garlic powder (optional)
  • salt and pepper, or your favorite seasoning, to taste

In large stockpot, crumble and brown ground beef over medium heat until fully cooked; drain. Add canned vegetables and broth; stir to combine ingredients. Then add chopped onion, diced or crushed tomatoes, and tomato sauce; stir well. Add garlic powder if desired, and  salt and pepper to taste. Mix all ingredients together and heat to boiling; then reduce heat and simmer for 1 hour. Makes 6 good-size servings.