I feel like I am jumping the gun today by writing a post and recipe for succotash. It is March, almost April, and without a doubt corn and baby lima beans are summer vegetables. Yet, I have delicious memories enjoying succotash with my Easter dinner. This vegetable dish is one I could eat in any season in a year. Fortunately, good quality frozen vegetables are available making it possible to eat this light but hearty side dish whenever I please. I happen to love succotash, especially paired with ham.
My first introduction to succotash was after getting married and living in New York. Succotash was a regular vegetable dish at my in-laws Thanksgiving and Easter dinners. I clearly remember how my sister-in-law made it with corn, lima beans, green bell pepper and plenty of fresh ground black pepper. Green beans are sneaking into my memory recipe as well but not as clearly as the other ingredients. It was love at first bite. When I went for seconds, I usually came back with another helping of succotash.
There is just something about succotash that sings to me. Maybe because this meal has a simple nature implying ease and comfort. Or, because each vegetable compliments the other for a harmonious vegetable medley. The flavors taste fresh, sweet and light, even when made with frozen vegetables.
Also, what’s not to love about saying “Succotash” with its fun and jazzy rhythm. As it happens, Herbie Hancock believes succotash has a jazzy rhythm as well and wrote a song titled, “Succotash” on his Inventions and Dimensions album.
History of Succotash
Succotash dates back to New England Native Americans from the word, msíckquatash, meaning boiled cut corn kernels. Back in the 17th century succotash mostly consisted of corn and native beans like cranberry beans. The English settlers soon adopted this hearty and nutritious stew and made it throughout the year from dried corn and beans.
Succotash grew in popularity throughout the US during the great depression and other eras of economic hardship. The ingredients were readily available and inexpensive and made a meal with a lot of sustenance. Over time, succotash evolved from a stew into a lighter side dish made with additional vegetables added to the corn and beans. Any succotash variation is acceptable, as long as corn and beans feature prominently in the ingredients.
With the invention of refrigeration and frozen foods, we can enjoy succotash year-round. However, make this with fresh corn during the summer months when corn is sweet and beans are fresh and just harvested. You will need to soak and cook the beans ahead, but the corn will quickly cook with the other vegetables after the fresh kernels are cut right off the cob.
Serve succotash with a grain like brown rice or farro for a plant-based main entrée meal. When legumes and grains combine they create a complete protein with all the essential amino acids accounted for.
During the winter months, substitute the zucchini with winter squash.
Make succotash with corn, cranberry beans and green beans with a splash of cream and choice of a fresh herb.
Use succotash for the filling of a pot pie, either with grains or other proteins like chicken or turkey.
Make succotash into a vegetable soup just by adding vegetable or chicken stock with some aromatics. Or, turn it into a crab and succotash chowder with fresh crab and cream.
Succotash is a vegetable dish traditionally made with corn, and cranberry beans. This recipe builds up from the traditional recipe by adding to the corn lima beans, zucchini, sweet bell pepper, onion and fresh herbs. Any fresh herb like sage, thyme, tarragon, chervil or basil will nicely compliment the corn and vegetables.
For a plant-based main entrée, serve succotash with a grain such as farro or brown rice.
- 1 lb (16 oz / 454 g) frozen corn 4 ears of fresh corn
- 10 oz (285 g) frozen baby lima beans
- 2 TB extra virgin olive oil
- 1 large Vidalia onion about 10 oz (300 g)
- 1 red or green bell pepper 7-8 oz (219 g)
- 1 tsp Kosher salt, divided
- 1 clove garlic
- 2 zucchini about 1 lb (454 g)
- 3 sprigs fresh thyme
- 3 oz (87 g) grape tomatoes
- Several rounds Freshly ground black pepper
- 5-6 leaves fresh sage tarragon, basil, chervil, lemon thyme
Prep the Vegetables
Defrost the frozen corn and lima beans. If using fresh corn on the cob, slice the corn kernels off the cob and set aside. Peel and dice the onions. Cut the bell peppers in half lengthwise and remove the seeds and white pith. Cut into long 1/2-inch (1.5 cm) strips then dice into 1/2-inch (1.5 cm) pieces. Peel, remove the green germ and mince the garlic. Cut each zucchini in half lengthwise, then each half into quarters, lengthwise. Cut across each wedge into pieces about a half-inch wide (1.5 cm). Slice the grape tomatoes in half. Set each vegetable aside in separate piles.
Sauté the Succotash
Place a large sauté pan or skillet, about 12-inches (30 cm) or larger, over medium-high heat. Add the extra virgin olive oil and heat up. Before the olive oil gets hot and smoky, add the diced onions and bell pepper. Stir to coat the vegetables with olive oil, and add ¼ teaspoon of Kosher salt. Sauté until the onions are translucent but not browned, and the vegetables have softened, about 4-5 minutes
Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
Add the zucchini and stir to mix the vegetables together. Add the thyme sprigs, another ¼ teaspoon of Kosher salt and several rounds of fresh black pepper, and stir. Continue to sauté the vegetables until the zucchini starts to soften, about 4 minutes, but is not cooked all the way through.
While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
Add the corn, lima beans and tomatoes. Stir, taste and correct the seasoning with more salt. Sauté the vegetables until they are cooked through and the corn and lima beans are warm, about 4 minutes. Add the sage and stir. Taste for seasoning and add more salt, sage, or black pepper if necessary. Turn off the heat.
For another version of succotash, make it with corn, lima beans, green beans with a splash of cream. Season with herbs like tarragon, chervil or basil.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.
My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.
I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.
If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.
Warming winter foods:
Purée of Vegetable Soup
- 2 TB extra virgin olive oil
- 1 onion (about 9 oz / 254 g), minced
- 3 celery stalks about 8 oz /223 g, minced
- 2 carrots about 6 oz/ 165 g, minced
- 1 bay leaf
- 1/2 tsp Herbs de Provence
- 1/2 tsp Kosher salt
- 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/4 cup 60 ml dry white wine
- 1- 28 oz can 800 g whole peeled tomatoes in purée
- 1- 15 oz can 425 g cannellini beans
- 2 1/2 cups 625 ml vegetable broth
- Freshly ground black pepper
- 2 TB raisins
- 2 TB chopped walnuts
- 2 TB chopped celery leaves
- 1 TB extra virgin olive oil
- 1-2 tsp sherry vinegar or red wine vinegar
- Small pinch of salt
Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
Add the white wine and cook until almost evaporated.
Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
Taste and correct the seasoning with salt and black pepper.
Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.
Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.
You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.
For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
You know that feeling you get after spending hours outside in freezing weather? When you are so cold you forget what it’s like to feel warm. The freezing temperatures makes your muscles tense as if your shoulders are welded together and attached to your ears. Nothing feels right when a winter chill seeps into your bones. When I get that cold, the thought of sitting by a fire or taking a hot bath becomes a fantasy vacation. There is another solution for getting warm and that is sipping a Hot Toddy.
I’d almost forgotten Hot Toddies and its’ warming powers. Thanks to an outdoor fundraiser in February and an Irish Pub on 10th Ave, a distant memory defrosted from my archives. On a frigid February day, the westerly winds blowing off the Hudson River nearly defeated us. Our walk took us down a path from 42nd street to Battery Park, then back up to 23rd Street. Me and my co-conspirators were desperate to warm up. Our scheduled reward of a free pancake breakfast lost its’ appeal for something stronger, so we headed over to 10th Avenue and right into an Irish pub. Upon entering, our waiter accurately read our frozen expressions and sat us down at a table by the fire and suggested a Hot Toddy for our beverage.
A Hot Toddy. I immediately fell in love with this pub. Just the mention of this soothing cocktail made me relax. It also brought back memories of winter sailing with Dad on the San Francisco Bay. Winter in the Bay Area is nowhere near as cold as New York, but it is damp and that makes the air feel like it’s below freezing. Sometimes after a particularly cold day of sailing, Dad made Hot Toddies for “the crew”. His recipe was a simple one with boiling water, bourbon, honey, a drop of lemon, and a cinnamon stick. It wasn’t fancy, but it was the perfect remedy after a day of sailing through the fog. Even though my Hot Toddy only contained a drop of bourbon, I still felt its’ warming powers.
I associate Hot Toddies with outdoor winter activities, but don’t limit yourself to just one type of occasion. Any time you want to relax or warm up is perfect for Toddy time. It is a cocktail to sip and relax with, not a let’s go drinking drink. For centuries a Hot Toddy was prescribed to cure many ailments like a sore throat, a cold or anxiety. It is a soothing drink, not a strong one. However, as history has shown, this cocktail is open to interpretation and variation.
What I learned is, throughout history Hot Toddies were made with local ingredients like Irish Whiskey in Ireland, Rum or Brandy in the US, and Scotch in Scotland. It also originated in India, not Scotland as I thought. Now, there are many variations made with apple cider, tea, ginger ale, tequila, vodka, gin, or served with whipped cream on top. Personally, I am partial to the traditional recipe for a Hot Toddy because I believe the warming notes of caramel found in whiskey is integral to the flavor profile of the drink. You won’t find whipped cream topping my Hot Toddy either.
How to Make a Hot Toddy
It is a good idea to temper your glass, so the Hot Toddy stays hot for as long as possible. Use an 6-8 oz (185-250 ml) Irish Coffee mug or a glass suitable for hot beverages. Or, add a metal spoon into a glass and pour the boiling water over the spoon to prevent the glass from cracking.
My Hot Toddy ratio is 2 parts water, or other hot non-alcoholic beverage, to one part spirit: 4 oz (125 ml) hot water to 2 oz (60 ml) whiskey. I am partial to Irish Whiskey, like Jameson or Tullamore Dew, but a bourbon like Makers Mark with its’ smooth and sweet honey notes would taste nice in a Hot Toddy. In my opinion a natural sweetener, like honey or maple syrup taste best. Lemon juice and orange or lemon slices are a nice touch with woody spices. Add 1-2 spices so they do not compete with each other, or no spices at all. I enjoy the different spices because each sip carries a unique flavor from the steeping spices.
However you choose to make your Hot Toddy, try this traditional recipe, at least once. You will soon feel its mellow effects and warm to any occasion.
- 4 oz 125 ml boiling water
- 1 teaspoon honey
- 1 teaspoon fresh squeezed lemon juice
- 2 oz 60 ml Irish Whiskey or Bourbon
- 1 cinnamon stick
- 1 star anise optional
- 1 -2 cloves optional
- thin slice of lemon
- a quarter slice of an orange optional
Fill a drinking glass like an Irish Coffee glass, or a large snifter, or 6 oz glass mug, with hot water to warm up your glass. If your glass is not made for hot beverages, temper it by putting a metal kitchen spoon in the glass before you add the water. Keep your water hot in the tea kettle while you wait for your glass to warm up about 5 minutes.
Empty your glass and add 4 oz (125 ml) of boiling water to your warmed mug. Use the spoon method again so your glass won't crack. Add the honey and lemon juice and stir until the honey is dissolved. Add the cinnamon stick, whisky and the lemon and orange slices, studded with a clove or two for garnish. Add a star anise if using. Drink while it is hot.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I love curries and I love vegetables, but when I cook them together, the vegetables just fall apart. Despite my best efforts, the cauliflower and sweet potatoes always break apart in the sauce. Vegetable curry is one of my favorite meals, but I was ready to give up on it. Fortunately, a few years ago I mentioned my frustration to one of my brother’s in law, and he suggested roasting the vegetables instead of boiling them in the sauce. His suggestion was so simple, but was the perfect solution to improve the curry’s texture.
The original recipe is from Fine Cooking, “South Indian Style Vegetable Curry” by Ellie Krieger, which I’ve made several times. Unfortunately, the vegetables went from perfect to overcooked in a matter of seconds. Roasting the cauliflower flowerettes and sweet potato chunks made a huge difference in appearance and taste. This technique developed vegetables with a firmer texture and a sweeter flavor. As a result, the curry sauce did not overwhelm the vegetables, but created more body to stand up against the complexity of the spices. My beloved vegetable curry recipe was reborn.
Not that the sauce needed more flavor, but I couldn’t stop myself and added an additional curry spice blend to the roasted vegetables. To compliment the existing spices in the vegetable curry recipe, I sprinkled Massale curry, over the cauliflower and sweet potatoes. It is a sweet curry spice blend, like spices used in the vegetable curry.
The downside to roasting the cauliflower and sweet potatoes is, that the curry is no longer a one pot meal. Now, it is a one pot and one sheet-pan meal. Despite the additional cleanup, this recipe is worth the extra step because the cauliflower and sweet potatoes taste so much better this way. Besides, cleaning the sheet pan is easy if you deglaze it with extra vegetable stock then add the stock to the curry. This extra step is up to you if you want it. The good news is, that the vegetables roast while the onions, carrots, tomatoes and Swiss chard cook in the curry sauce on the stove. If timed right, both sets of vegetables will finish cooking around the same time.
If you want more vegan meals check out these links: Fennel and Chickpea Ratatouille and Quinoa Salad with Avocado, Apricots and Pistachios.
Fine Cooking and Ellie Krieger wrote a solid recipe, but I made several changes for extra depth of flavor. Roasting the cauliflower and sweet potatoes is key for creating a substantial body with the curry. Everything else I changed to enhance the flavor. First, I added wine to brighten the flavors. Then I swapped Swiss chard for the spinach to make it more substantial and added raisins because curries need some fruit to counter the heat. My last change is adding salted cashews for a garnish with some cilantro. The cashews add a crunchy bite against the tender vegetables while also adding more protein.
Don’t let the long list of ingredients and instruction scare you away. Making this curry is not as complicated as the lengthy lists implies. Like any vegetarian meal, the biggest hurdle is chopping all the vegetables. Once the chopping is done, the cooking is very straightforward.
Vegetable curry is a great meal for a vegetarian/vegan dinner. I love how the coconut milk compliments this signature blend of sweet and savory spices, especially the cinnamon. During these colder months, vegetable curry is a big soothing bowl full of comfort and joy.
Indian Style Vegetable Curry
- 1 small head cauliflower cut into flowerettes
- 1 lb sweet potatoes (1 large or 2 small), peeled and cut into 1-inch (2.5 cm) size pieces
- 1/2 red onion sliced into 1/2 inch (1 cm) wide wedges
- 1 tsp curry spice blend optional
- 1/2 tsp Kosher salt
- 4 TB 60 ml extra virgin olive oil, divided
- 1 large yellow onion minced
- 1 2- inch 5 cm piece ginger, minced
- 4 cloves garlic minced
- 1 TB ground coriander
- 1 tsp ground cumin
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne
- 1 2-3 inch piece cinnamon stick
- 1 TB tomato paste
- 1/2 cup 125 ml dry white wine
- 1-13.6 fl oz 403 ml can coconut milk
- 1 1/2 cup 375 ml vegetable stock
- 3 medium size carrots peeled and sliced on a diagonal
- 4 oz 125 g Swiss chard, stems removed and chopped into bite size pieces, the leaves sliced across the width
- 3 plum tomatoes seeds removed and cut into bite size pieces
- 1/2 cup 80 g raisins
- 1 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 1-15 oz 425 g can chick peas, drained and rinsed
- Juice and zest of one lime
- Handful of cilantro chopped
- Handful of salted cashews rough chopped
Preheat the oven to 400°F (200°C / Gas Mark 6) and place the rack in the middle position.
Arrange the cauliflower, sweet potatoes, and onion slices on a large sheet pan in an even layer. Drizzle 2 TB (30 ml) extra virgin olive oil, the Kosher salt, and ground curry (if using) over the vegetables and toss until the vegetables are evenly coated. Place the vegetables in the oven and roast until just tender, about 30 minutes. After 20 minutes, check for doneness by piercing the cauliflower and sweet potatoes to see if they are tender. Continue to roast the vegetables, checking every 10 minutes as needed. You want the vegetables to be just cooked through and not too soft.
Meanwhile, heat a 5 qt (4.75 L) Dutch oven over medium high heat then add the remaining 2 TB (30 ml) extra virgin olive oil and heat until it shimmers. Add the minced onions and cook until soft and slightly browned, about 10 minutes. While cooking, stir every now and then so the onions don't stick to the pan.
Add the minced garlic and minced ginger to the cooked onions and cook until fragrant, about 1 minute. Add the Swiss chard stem pieces and stir to coat and cook for a minute.
Add the ground coriander, turmeric, cumin, cayenne, and cinnamon stick to the pan and stir to mix. Gently toast the spices for one minute.
Add the tomato paste and cook for one minute. Then add the wine and deglaze the pan. Cook until the wine mostly evaporates.
Add the coconut milk and vegetable stock and stir until the coconut cream and water is mixed together.
Add the carrots, Swiss chard, and tomatoes and cook until the vegetables are tender, about 20 minutes. Stir the pot every now and then to keep the coconut milk from separating. Control the heat and keep the sauce at a simmer and not a brisk boil. This will keep the coconut milk from curdling.
Once the roasted vegetables and the vegetables in the curry sauce are done, add the roasted vegetables, chickpeas, and raisins to the pot with the carrots, tomatoes, and Swiss Chard. Stir to combine. Cook for 5 minutes to warm up the chickpeas.
Turn off heat, and add the lime zest, lime juice, and chopped cilantro.
Garnish with chopped cashews and chopped cilantro. Serve with white or brown rice.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.