Posts Tagged ‘Carrots’

A Bountiful Thanksgiving~2014

Sunday, November 23rd, 2014


Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.

This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! ;)

The 2014 Thanksgiving collaboration joins a few of our talented bloggers and lots of their yummy recipes!! Scroll through and check them out, they are categorized into 5 courses. Check out this Download Thanksgiving Timeline Here for a breakdown of your preparations to the big feast! (more…)

Busy Day Sausage Veggie Soup

Saturday, November 15th, 2014

In my house, Tuesdays are our really busy day.  My daughter has dance and is absolutely famished when she gets home so I’m always looking for ideas to get dinner on the table as quickly as possible.  The crockpot makes an appearance regularly on Tuesdays.  I cut up the veggies and put this soup together this morning and cooked it on low all day.  This recipe is loaded with veggies and sausage so it is a great meal in a bowl. (more…)

Vampire Chicken

Wednesday, October 29th, 2014

When Wendy asked me to edit this recipe, I had no idea she meant she didn’t say anything about it! For being so intelligent, she sure wasn’t thinking when she basically gave me free reign to type a paragraph or two (you can take just guess about all the things I could insert here, especially if you knew how our friendship works).

But; I’ll let you guys use your imagination on what I would say….Instead I will tell you that Wendy is an AMAZING cook. Her egg rolls are out of this world! And I would willingly eat anything she makes. Especially one with a name like Vampire Chicken!

Wendy is awesome….but Batman always wins! ;) (more…)

Pumped up Broccoli Cheese Soup

Monday, October 27th, 2014


When I was a child, we showed horses.  Some of the fondest memories of my life were during this time.  Believe it or not, this recipe was inspired by these fond horsey memories.  I remember going to the Quarter Horse Youth World Show in Fort Worth and ordering these HUGE, loaded baked potatoes.  As memory serves, you could top them with whatever incredible topping you wanted. I would load it up with bacon and cheese (of course) and broccoli.  Amazing! (more…)

Soul Soothing Creamy Chicken Soup

Friday, October 24th, 2014

Naturally my stew pack was screaming at me to make a bowl of comforting soup.  We got a couple of fallish days (okay… maybe it was just the morning) in Central Texas recently so I promptly pulled out my boots, scarves and made this fabulous soup.

This soup really hit the spot with some bread (I had crescents on hand but a crusty bread would be great) and a glass of wine.  My family is weird and aren’t really “soup people” but they loved this and my husband said the leftovers were fabulous for lunch the next day. This is the kind of soup that warms your body and your soul. (more…)

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…)

Sunny California Blend Cheese Soup

Wednesday, October 15th, 2014

When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.
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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…)

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (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!