East Coast Hodge Podge Recipes

EAST COAST HODGE PODGE WITH SEAFOOD

EAST COAST HODGE PODGE with SEAFOOD image

Provided by Galley Kat

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 large potatoes, cut into 1" pieces
1 bunch of carrots, cut into 1" pieces
2 handfuls of green and yellow beans, cut in thirds
1 cup shelled green peas
4 tbsp butter
1 tsp dried tarragon
2 cans evaporated milk
1 cup fresh scallops
1 cup fresh shrimp, deveined and peeled
Salt and pepper to taste

Steps:

Place potatoes and carrots in a pot with some well salted water.
Cook just until crunchy tender.
Add peas and beans and cook for another 3-4 minutes.
Drain water and add butter.
Mix butter and vegetables well under medium heat for another 3-4 minutes.
Season then add the milk.
Gently simmer for about 15 minutes.
Add seafood, bring back to a simmer then cover and turn off heat.
Leave for about 5 minutes, stir to make sure seafood is cooked through, rebalance seasonings to taste.
For a thicker mixture smash a few potato pieces with the back of a spoon.

EAST COAST HODGE-PODGE

East Coast Hodge-Podge image

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

Ingredients

1 lb new potatoes (quartered (or whole baby potatoes))
1 cup baby carrots (trimmed and cut in half)
1/2 cup fresh green beans
1/2 cup yellow beans
1/2 cup sugar snap (or snow peas)
2 cloves garlic (minced)
1 tbsp fresh chives
1 tbsp fresh parsley
1 cup water (or stock)
3/4 cup 35% heavy cream
4 tbsp butter
1 pinch salt
1 pinch pepper

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

NOVA SCOTIAN HODGE PODGE

Nova Scotian Hodge Podge image

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

Ingredients

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

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

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