NOVA SCOTIA HODGE PODGE RECIPE
Hodge podge is a Nova Scotia vegetable chowder using fresh summer vegetables bathed in cream and butter.
Categories Canada
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cup
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
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
REDSKIN HODGE PODGE
This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.
Provided by Krissi Miller
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 9
Number Of Ingredients 13
Steps:
- Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 47.4 g, Cholesterol 68.4 mg, Fat 14.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 6.7 g, Sodium 790.8 mg, Sugar 11.4 g
REDSKIN HODGE PODGE
This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.
Provided by Krissi Miller
Categories Baked and Roasted Chicken
Time 1h25m
Yield 9
Number Of Ingredients 13
Steps:
- Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 47.4 g, Cholesterol 68.4 mg, Fat 14.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 6.7 g, Sodium 790.8 mg, Sugar 11.4 g
REDSKIN HODGE PODGE
This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.
Provided by Krissi Miller
Categories Baked and Roasted Chicken
Time 1h25m
Yield 9
Number Of Ingredients 13
Steps:
- Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 47.4 g, Cholesterol 68.4 mg, Fat 14.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 6.7 g, Sodium 790.8 mg, Sugar 11.4 g
REDSKIN HODGE PODGE
This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.
Provided by Krissi Miller
Categories Baked and Roasted Chicken
Time 1h25m
Yield 9
Number Of Ingredients 13
Steps:
- Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 47.4 g, Cholesterol 68.4 mg, Fat 14.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 6.7 g, Sodium 790.8 mg, Sugar 11.4 g
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