Author Archive

Z.O.M.B.I.E. Veggies

Saturday, October 26th, 2013

Recently it seems that Zombies have made a real “comeback”. Television programs, movie, books, and even cellphone companies have gotten on the Zombie bandwagon. So it seems only natural that Bountiful Baskets should resurrect a few veggies.
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Stuffed Pepper Soup Freezer packs

Tuesday, October 15th, 2013

Its officially Soup Season!  Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days.  I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes.  Several readers were curious how I make freezer packs from recipes, here is how I break it down.

Stuffed Pepper Soup

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Miranda – Pizza and a Movie

Friday, September 13th, 2013


Pizza and a movie…seems so simple right?  Where do I start?  My refrigerator of course!  I have Gala and Granny Smith apples from the last couple lunch box packs, lots of cheese (I think we could open a cheese shop), and a nub of fresh ginger from my last juice pack… Oh, I have a recipe for apple rhubarb chutney and I have rhubarb in the freezer (Spring rhubarb add-on). Sounds like the beginnings of a Fall inspired Pizza, and when I think of Fall I think of my childhood, which was spent in Europe (Father was in the Army). We spent many weekends touring around Europe in our old VW bus, seeing castles, farms, and beautiful English estates; this movie is my Fall “go to”!
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Soups, Stews And Chowders

Monday, August 26th, 2013

Our summer is coming to an end and I have already started dreaming of cool Fall evenings, with a brisk wind whipping up the crunchy leaves in a flurry, the autumnal colors decorating the outdoors, and a warming fire crackling in the back yard pit, sipping hot apple cider and filling our tummies with rich warm soups, stews and chowders.

Lasagna Soup, made from a soup freezer pack.

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Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes

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Using The Entire Italian Pack

Monday, August 19th, 2013

Looking at the beautiful colors in this pack this morning, I am not having any trouble getting inspired.  Once again I am getting out of my usual rut of making the same ol’ same ol’ stuff.

Italian pack: garlic, basil, oregano, rosemary, yellow summer squash, zucchini, red onion, yellow onion, flat leaf parsley and button mushrooms.


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Using The Entire Mexican Pack

Sunday, August 4th, 2013

This weekend I challenged myself to to use the entire Mexican pack with out making a big batch of salsa.  I get stuck in a rut and end up making, salsa, guacamole and fajitas every time.  I sat down at my kitchen bar and I opened up my Mexican pack and much to my surprise there were tomatillos and gorgeous bright red cayenne peppers and a Gigantic avocado! (for all the pack contents see the picture below)  Okay, I can work with this…some head scratching and refrigerator and pantry scrounging (did I mention we just got home from a 6 day trip? I don’t want to go to the grocery store so I a going to make due) I think I have a few ideas!
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Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread

Ingredients

  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper

Instructions

  1. mix all together, and chill

Miranda S.

Home Cook

Stir Fry

Friday, February 15th, 2013

Friday night is refrigerator clean out time, getting ready for my goodies from Bountiful Baskets.  What can I make with all the odds and ends?

Stir Fry!

Heat up some oil in a large skillet and add in some small pieces of meat, seafood or scrambles eggs, veggies and even fruits that are cut up in bite size pieces, add some garlic, fresh ginger if you have it, a few dashes of soy sauce, salt and pepper or any other seasoning you like.

Serve it over rice or noodles.  Add some chicken or veggie stock to the leftovers for a quick soup.

Chicken Stir Fry: Chicken breast, celery, carrot, radicchio, green onion, sweet chili peppers, mushrooms, broccoli, fresh garlic and fresh ginger.

Miranda S.

Chocolate Fondue

Friday, February 15th, 2013

Here is an elegant and simple dessert that can be pulled together rather quickly.  This is what I served for our Valentines Day dessert, I peeled a couple blood oranges (amazing dipped in chocolate) from my “Citrus Pack”, strawberries and fresh coconut from the “Fondue Pack” and some homemade marshmallows a friend gave us.  Fondue and fruit in under 10 minutes!  Enjoy!

Miranda S.

Chocolate Fondue

Ingredients

  • 1/2 cup Heavy Cream
  • 2 Tbsp. Sugar
  • 1 tsp. Ground Cinnamon
  • 1 Tbsp. Butter
  • 4 oz. Semi Sweet Chocolate
  • 2 tsp. Dark Rum
  • 1/8 tsp. Grated Orange Zest

Instructions

  1. In a medium saucepan over low heat, bring cream, sugar, cinnamon and butter to a rolling boil. Remove from heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. Serve with your favorite fruit, brownie bites, pound cake or any other item you would like to cover in chocolate.