Archive for the ‘By Diet Style’ Category

Oh My So Much Pumpkin

Wednesday, October 29th, 2014

This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
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Autumn Fennel Slaw

Friday, October 24th, 2014

This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.

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“Lick the Blender Clean” Hatch Chile Dressing

Friday, October 24th, 2014

I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).


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Fennel, Tomato and Sausage Soup

Friday, October 24th, 2014

I love to share my fennel recipes because fennel is one of those things that gets a lot of confused looks at pickup.  I think that fennel is especially yummy in Italian recipes so I whipped up this soup on a recently fall evening.  As soon as weather gets cooler AT ALL, I fully embrace it.  Considering I live in Central Texas, these “fall days” are sparse but glorious.  This came together really quickly, so it worked well at my house on a week night.


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Chipping, carrots that is!

Thursday, October 23rd, 2014

 

I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. (more…)

Adventure into making raisins

Thursday, October 16th, 2014

The making of raisins is a wonderful journey. For me there is no better way to show my love for family and friends then by cooking for them.  These raisins are just another way for me to do that. I first started by doing a vinegar water wash of the grapes with a good rinse and dry. Then let the grapes sit on the trays for a hour so they don’t add moisture to the dehydrator. The hardest part was making sure the little stems were removed on all of the grapes. What I did find is that after drying if you missed any they stood out and you could remove them at that time. Each dehydrator is different so times will be to. Mine took 48 hours on at 145 degrees and 14 hours at 125 degrees. Every few hours I rotated the trays and stirred around the grapes on each tray.
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Swiss Onion Soup…move over Frenchy!

Thursday, October 16th, 2014


This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!
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Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Scalloped Carrots

Tuesday, June 10th, 2014

Everyone loves carrots.  My family has a recipe for scalloped carrots that we have used for years and enjoyed.  This is a homey recipe with lots of sliced carrots, thyme, pepper, milk and cheese sprinkled over the top.  When baked, it is a warm, welcoming treat!  I serve it with baked chicken or fish, but it is tasty alone as a vegetarian dish.

Scalloped Carrots

Ingredients

  • 6 large carrots - rainbow carrots can be used and are delicious!
  • 1 finely diced onion
  • 1 cup milk
  • butter
  • salt, pepper
  • 2 teaspoons thyme
  • 1 tsp. garlic
  • 1/c cup cheddar, finely shredded
  • 1/2 cup parmesan, finely shredded
  • 1 tablespoon flour

Instructions

  1. Heat oven to 400 degrees
  2. Grease glass baking dish (I use a standard pie dish)
  3. Slice carrots, thinly and put in bottom or dish
  4. Pour milk over the top of the carrots
  5. Stir in flour
  6. Add a couple of pats of butter to milk and carrots
  7. Add salt, pepper, garlic, thyme
  8. Cover the top of the carrots with shredded cheeses
  9. Sprinkle a little more thyme on top
  10. Bake for 20-30 minutes until cheeses are bubbling and carrots are tender
  11. Enjoy!

Vegetable Tikka Masala

Friday, May 9th, 2014

One of the things that happens the night before Basket Day is using up the remnants of whatever is left in the veggie drawer in the fridge. One of the easiest things to do (and currently one of our favorites) is to go Indian – with a veggie tikka masala.
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