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Eat Your Veggies!
Two Child-Friendly Recipes
By Jim Baily, a.k.a. "The Yankee Chef"

Just partnering with a vegetable grower here in New England, I was
requisitioned to come up with some simple, inexpensive but great tasting
recipes using fresh vegetables.

As I made the dishes, I had my family and friends try them as well before
forwarding them on for inclusion in their website.

There are two that stood out in my children's eyes. I am all about getting my
children to eat vegetables, and if I have to be creative, I will gladly create
anything to please their palates.

They may not be Michelin-starred or high-end dining, but the taste has many
levels and is very simple to prepare.

Take a peak at these two recipes below, fit for adult mouths as well. Enjoy!

Loaded "Baked Potato" Soup (photo, above)

I took the liberty of "cooking" this recipe in the microwave just to see how it
would come out. Once finished.....well, let's just say it has been lunch often for
the past two weeks.

1 lb. baking potatoes (about 2), cubed
1 can  (14-1/2 oz.) chicken broth
1 c.  milk
3 slices bacon, cooked, crumbled and divided
1 c. shredded Cheddar cheese, divided
1 green onion, sliced and divided
1/4 c. sour cream

Microwave potatoes in large microwave-able bowl on high 5 min., stirring after
2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 minutes.
Carefully crush potatoes with potato masher. Reserve 2 tablespoons each:
bacon and cheese and 1 tablespoon onions for topping. Stir remaining bacon,
cheese and onions into soup. Serve topped with reserved bacon, cheese, onions
and sour cream.

Green Bean Granolata

The addition of the salty
and sweet granola was just
what these green beans needed.

1/4 c. dried or fresh parsley
2 t. minced garlic in oil
1 T. grated lemon zest
1/4 c. grated or shredded Parmesan
cheese
1 lb. fresh green beans, snipped
3 T. olive oil
Salt and pepper to taste
1 1/2 c. fruit and nut granola

In small bowl, mix together parsley, garlic, lemon zest and Parmesan cheese.
Set aside.

Bring a 6-quart pot with 3 quarts of water to boil. Add green beans and cook
until crisp-tender, 4- 5 minutes. Drain thoroughly and transfer to large bowl.
Toss the beans first with the olive oil to coat and then with 1/2 c. granola
mixture. Season beans to taste with salt and pepper and top with remainder of
fruit and nut granola.


About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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