Archive for the ‘Soup/Stew/Chili’ Category

Sticking to Stew- Adventures in Pressure Canning

Monday, September 9th, 2013

PC'd Stew Pack

I often try to get creative with the BB veggie packs- you know, use the juice pack for anything BUT juice, the lunch box pack ALL for desserts. Apparently, I’m just a BB rebel. So all week long I was anticipating my beautiful stew pack and thinking of (i.e. pinning) all the creative things I would do with it. But on distribution day dark clouds and cool temps rolled into the Vegas Valley and thoughts of rebellion floated away. The only thing on my mind was in fact, stew. I decided it would be fun to use my stew pack ingredients to make my first batch of pressure canned stew. I got my stew pack home and started washing, peeling, and chopping. Now, my husband must have a similar rebellious streak because he walked past, looked at my work and said “I don’t think that should be a stew pack. I think it should be a breakfast skillet pack and we should use it up right now”. I quickly informed him that my heart was set on pressure canning stew and he could just go fill up on some of the BB fruit covering the counter. He reluctantly walked off munching blackberries (ok he wasn’t too reluctant about that) and grumbling about too much stew. Believe me a few hours later he changed his tune.
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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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Zucchini Tomato Soup

Saturday, August 24th, 2013


It’s that time of year again (my favorite time by the way)…. Whether you are picking up your weekly basket, pulling them from your garden or seeing them in the grocery store, one things for sure. They are everywhere. Even coming from our ears I’ve heard! If you’re anything like me, you’ll be jumping for joy the moment you see those long green vegetables in your baskets! Yes, i’m talking about zucchini. The possibilities are endless; grilled zucchini, sautéed, zucchini bread, fried zucchini….I could go on forever. But not everyone is interested in the “traditional” zucchini options. If you are one of those people or you just want to try something new, this recipe just might be for you!
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Make Your Own Chili Powder

Sunday, July 28th, 2013

Make your own chili powder

15 minutes

Make your own chili powder

We sometimes receive dried chiles in our add-ons so I whipped up my own chili powder to make good use of them. You could double or triple this recipe based on the number of chiles that you had. This has completely amazing flavor.

Ingredients

  • 1 Ancho Chile
  • 1 Cascabel Chile
  • 1 small Chipotle Pepper
  • 2 t cumin (you could use cumin seeds if you had them, I didn't)
  • 2 t garlic powder
  • 1 t oregano (Mexican oregano if you can get it)
  • 1/2 t paprika
  • 1/2 t onion powder

Instructions

  1. Toast the chiles for 4-5 minutes in a cast iron pan (or nonstick) moving them constantly.
  2. Allow them to cool fully.
  3. Cut them up (I use kitchen shears) and put them into a food processor.
  4. Add all of the other ingredients and process until powdered.
  5. Savor the amazing smell coming out of your food processor. Store in an airtight container.

Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from Food.com

Unstuffed Green Pepper Soup from Food.com

Canary Island Cilantro Soup from Food.com

Juice-Free Juicing!

Monday, February 25th, 2013

Don’t pass the word along to Sally and Tanya but I am not a big fan of juicing. I feel a bit of a sugar spike if I drink too much fruit juice, and green juices generally just taste like grass to me (and as I am not of the bovine persuasion I generally avoid grass). I never really feel full after drinking juice- I think my mind just needs to be tricked by chewing because I can eat all the ingredients of a blended juice and feel satisfied. So when I saw the offer for an add-on juice pack there was no doubt in my mind…I was snagging that sucker. Yes, you did read that right. While I am not a fan of juicing I AM a fan of healthful eating and I saw that pack as a great opportunity to get some variety into my family’s diet- even beyond the regular basket. So started my quest for recipes using my Juice-Free Juice Pack. I tried to find recipes that used the ingredients in healthy combinations similar to what I would do if I were juicing. I wanted to focus on raw meals to get the whole nutritional benefit of each ingredient but with the incredibly cold weather this week I did end up turning to soup and cooked meals more than I originally planned. Here are some of the great recipes I found that helped me use up my pack. I have not tried all of these but of those I tried, my family particularly enjoyed the beet chips; the lentils with spinach and ginger (I used brown lentils from BB and it turned out great); and the cucumber -lime salad (I did that one with grilled chicken). Try out some of these fun recipes and join me in the ranks of juice-free juicing. Happy Cooking!

Seared Salmon with Parsley Ginger Marinade from Gastronoms

Beet Chips

Blue Cheese Bread Pudding with Apples, Kale, and Leeks from Boston.com

Summer Steak Salad With Ginger-Lime Dressing by Epicurious

Ginger Lime Carrot Soup from Radiant Health Inner Wealth

Kale Apple Coleslaw with Poppyseed Dressing from Chow.com

Beet, Cheddar, and Apple Tarts from Martha Stewart

Roasted Beet, Apple, and Celery Salad from Redbook

Beet-Cucumber Salad from Paleo Spirit


Recipe Round-Up for 2/23/13

Friday, February 22nd, 2013

Chinese Di San Xian (Three Fresh Vegetables) from Bake Space (v)

Aubergine and Mint Bruschetta from Jamie Oliver (v)

Eggplant Parmesan from Shape (v)

Fresh Pineapple Pie from CD Kitchen

Pineapple Pops from Martha Stewart (v)

Broccoli, Leek, and Black Bean Rissoto from A Good Appetite (v)

Yukon Gold Potatoes: Jacques Pepin Style, from Rachel Ray (v)

Pineapple and Pink Grapefruit with Mint Sugar from BBC Good Food (v)

Black Bean, Egg Plant, and Leek Chili with Lime Sour Cream from Dinner Du Jour (v)

Carrot Ribbon Salad from Better Home and Gardens (v)

Chocolate Caramel Banana Upside-down Cake from the Food Librarian (v)

Apple, Orange, and Banana Smoothie by Morrisons (v)

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.

Rustic Italian Soup

Monday, January 14th, 2013

 

A hearty soup full of Bountiful Basket goodness!

 

Rustic Italian Soup

Ingredients

  • 1 lb. Italian sausage
  • 2 tbsp virgin coconut oil
  • 2 carrots (diced)
  • 2 green onions (diced)
  • 1 tbsp dried basil (if using fresh basil reduce by 1/2 and add when the soup is done)
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 cup spaghetti squash
  • 14 oz crushed peeled tomatoes
  • 2 cup. kale (cut into ribbons)
  • 1 cup. lentils
  • 4 cups chicken stock
  • salt and fresh ground pepper to taste
  • Romano cheese (optional)

Instructions

  1. In a large pot saute saute carrots and green onions in coconut oil just until onions wilt slightly.
  2. Add sausage and cook until almost browned.
  3. Sprinkle in basil and add zucchini, squash,spaghetti squash, tomatoes, kale, lentils and stock.
  4. Season with salt and fresh ground black pepper to taste.
  5. Cook over medium heat approx. 30-45min. or until veggies have reached desired texture.
  6. Serve with hot bread.
  7. Garnish with grated Romano cheese.

 

Conventional Round Up #2 for 12-01-12

Friday, November 30th, 2012

(v) Broccoli Brownies from The Family Kitchen

Chicken with Apples and Cider from Huffington Post

Linguini with Canaloupe and Sausage from Publix

Slow Roasted Garlic Tomatoes from InspiredRD

(v) Tomato Gratin from Food and Wine

Barbequed Pork and Apple Kebabs from Dainty Chef

Individual Cinnamon-Apple Tarts from Martha Stewart

Caramelized Spiced Carrots with Pomegranate Molasses from Epicurious