Posts Tagged ‘Celery’

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…)

Chicken Andouille Gumbo

Thursday, October 30th, 2014

Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.
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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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Killer Cauliflower Soup

Sunday, August 17th, 2014

Yes, I did just describe this cauliflower soup as killer. That isn’t just a dramatic attempt to convince you to check out this blog post, this recipe turned out SO scrumptious.

Here in Texas it is Hatch Chile time. Don’t get me wrong, we love all of our chiles as much as we love to complain about summer weather but a magical chile event happens in August. Grocery stores start to roll out roasters and haul in tons of hatch chiles from our friends in New Mexico. While they are plentiful, I buy up as many cases as I can (read that as too many). As a result of my hatch chile gluttony, I preserve them and put them in everything that I can dream up. This “killer” cauliflower recipe is one such creation. (more…)

Grilled Brussel Sprout and Broccoflower Pizza

Wednesday, July 23rd, 2014

 

Brussel sprouts! I have been waiting for them so I could make pizza! I know it’s sounds odd, but really good. My husband who doesn’t like them much actually likes the pizza! I also had a head of broccoflower, which we like roasted and then covered in buffalo sauce and blue cheese crumbles. As long as I was making one pizza I decided to make a second one using the buffalo broccoflower.

I always make my dough from scratch, I love the feel and smell of fresh dough. We didn’t want to heat up the house, so we fired up the gas grill instead. The temperature needs to be about 375-400 degrees F. Roll out your crust to a size you are comfortable handling on the grill. (we often do individual sized crusts) Brush the crust with a little olive oil and place it oiled side down, close lid and wait 2-3 minutes, open lid, with long tongs carefully flip the crust over and cook another 2 minutes. Pull them off the grill and onto a baking sheet.
Add sauce and toppings, then back on to the grill, close lid and cook 2-3 minutes or til cheese melts. The crust will be dark and crisp. Carefully remove them with tongs and grill safe spatula (we found a giant grill spatula; see photo) to a baking sheet or cutting board, cut and enjoy!

My husband made the grand declaration, “This is looking a little healthy for pizza!” and then he ate three slices of each! Yay! Score for me, he ate two green veggies in one meal and liked it!

Grilled Brussel Sprout Pizza

Grilled Brussel Sprout Pizza

Ingredients

    Grilled Brussel Sprout Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 pound brussel sprouts, shredded
  • 4 slices cooked bacon, chopped
  • 1/2 cup feta cheese, crumbled
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Instructions

  1. In a small bowl place shredded brussel sprouts, and 1 Tbsp. Olive oil, 1 Tbsp. Balsamic vinegar, salt and pepper to taste. Stir to evenly coat.
  2. Place the grilled crust on a baking sheet, evenly spread the cheddar cheese on crust.
  3. Add the brussel sprouts, bacon and feta cheese.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until brussel sprouts wilt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

Grilled Buffalo Broccoflower Pizza

Grilled Buffalo Broccoflower Pizza

Ingredients

    Grilled Buffalo Broccoflower Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 head of broccoflower, in bite size pieces steamed or blanched to soften slightly
  • 1/2 cup buffalo sauce
  • 2 stalks celery, thinly sliced
  • 4 oz blue cheese crumbles

Instructions

  1. Place grilled crust on a baking sheet, drizzle or brush grilled crust with buffalo sauce.
  2. In a small bowl place drained broccoflower, pour remaining sauce over it and toss to coat.
  3. Evenly place broccoflower on the crust, add celery and blue cheese crumbles.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until cheese begins to melt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

 

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…)