Archive for the ‘Dairy Free’ Category

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.

 

 

The finished product was amazing!I decided to put 1 cup in snack bags and freeze the end product for making Christmas goodies. With this size packs I can take one or 2 out depending on what my recipe calls for. Out of my 1 case of BB grapes I ended up with 22 cups of raisins after some were eaten for taste control. LOL My only advice is that it is much better to over dry than to under dry as they will mold fast if they have any moisture left in them.  Next time I might try canning some to see how they hold up. When I use raisins I like to pre-soak in a warm liquid to soften the raisins up. Sometimes I use hot coffee for a added punch to the recipe. Enjoy

 

Cindy

 

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…)

Tangy Cran-Orange Coconut Chicken

Wednesday, December 18th, 2013

When I was a small child, I would awake Christmas Eve morning to the smells of cinnamon, cloves, vanilla, oranges and cranberries that wafted around the clinking sounds of Grandma in the kitchen preparing everyone’s favorite dishes for our dinner later that day.  Grandpa would be in the his chair humming Christmas Carols as he put on his shoes.  I could see the glow of the Christmas tree lights dancing across the ceiling from where I lay snug in my bed, cozy and warm under the heavy handmade quilt.  (more…)

Tomato Chips or Tomato Powder

Sunday, September 15th, 2013

We love tomatoes!  Whether it’s a bowl of pasta with homemade sauce or fried green tomatoes we love them in any and every possible way.  Recently I decided to do something a little different.  I decided to try my hand at tomato chips.  Yep, you read that  right, tomato chips.  I don’t buy chips because it’s too easy to sit and consume an entire bag before you realize what you are doing but with tomato chips you don’t have to worry about the added fat, cholesterol or preservatives.  The super cool thing about these chips is that you can also grind them into powder.  My kids say it smells like spaghetti in a jar because of the herbs used.  Once ground you can add tomato powder to soups, meats, eggs, anything you want, the possibilities are endless.  Customize them to your liking, use different herbs and spices, go nuts!

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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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Grilled Bok Choy Glass Noodle Salad

Friday, July 5th, 2013
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad

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Sauteed Mushrooms

Tuesday, April 16th, 2013


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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

Cucumber Radish Salad

Saturday, February 2nd, 2013

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad

Ingredients

  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.

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.