I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto. I really liked how the wheat berries made it a little chewy. (more…)
Posts Tagged ‘Celery’
Anyone who has received butter lettuce in their Bountiful Basket knows that it can be a little unsettling to put something that claims to be “alive” and comes with a dirty root ball into your refrigerator. We also know that it’s delicious. Both times I’ve gotten it, I knew I could’ve probably just made a salad, but the perfectly cupped-shaped leaves made my mind automatically think lettuce wraps. (more…)
“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.”—Auguste Escoffier
What to do with the leftover turkey from the holidays? What to do with the leftover veggies in the fridge? Soup! This is my go-to recipe whenever anyone is sick in my family. Soup fills you with warmth and good vitamins. I hope you will enjoy this simple, but enjoyable soup recipe.
Christmas morning. … Turkey is brining, new, space age Super Wave Oven ready on the counter. Now what?
Potatoes? Cranberries? Waldorf salad? No. Stuffing. Oh, you mean dressing? No, stuffing. Same concept up until the baking. I love mine the old fashioned way-stuffed inside the bird while it roasts, absorbing all those juices and adding touches of flavor to the bird.
This recipe was modeled after Zuppa Toscana, from Olive Garden. I wanted to lower the fat and salt content of this recipe, make it lactose free, and use more nutritious ingredients. Changing the original potatoes to white yams, gives this soup a completely different flavor than the original. I also add additional veggies, more garlic, more spice, less water, and use low sodium broth.
Its officially Soup Season! Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days. I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes. Several readers were curious how I make freezer packs from recipes, here is how I break it down.
When I got my basket and stew pack this week, I thought about how I could use these veggies and it hit me….make Goober Salad. This recipe is one of my family favorites. I decided to take this family favorite and change it up a bit to fit into MY plan of eating healthier. This recipe normally calls for the use of mayonnaise, milk and sour cream. I used Greek yogurt and some poppy seed dressing instead and it is STILL just as yummy!
If your kids (especially the teen set) are anything like mine, they have one thought when they walk through the door after school…food. They cannot be compelled to share tales of their day, prepare for evening activities, or certainly start on homework until the growling stomachs that have been functioning on the brink of starvation since lunch are satisfied. Led by their empty guts and parched throats the newly returned scholars begin a systematic search of the kitchen cupboards, fridge, and freezer pulling out just about anything crunchy, sugary, salty, or wet.
A couple of days ago I was standing at the stove making dinner when I glanced over to the counter and realized that I had 7 onions. “Hmmmm…”, I thought to myself, “I need to get rid of those.” My Mom had already asked for a couple so that solved part of the issue. I then checked my onion stash in the freezer only to realized I still had 10-1cup portions already frozen. Then, suddenly, I had an “Aha!” moment. Not a major aha like the solution to world piece or how to eat 15lbs. a chocolate a day and not gain weight, just a little aha that would ultimately save me money and expand our basket goodies even more.
This post is more of an idea than a recipe. I love to experiment with cooking different things on the grill. When I decided to experiment with celery, I tried 2 ways.
First, I put oil and seasonings into a bowl together. For the seasonings, I used a little black pepper, parsley, marjoram and garlic powder but you could use whatever strikes your fancy. Trim the celery then brush the oil mixture onto it. This is a great job for little helpers. Just stick it straight onto the grill for about 10 minutes. It is really flavorful cooked this way.
The second way that I grilled the celery was in foil packets. Cut the celery into pieces then put pats of butter on it and season. I used the same seasoning mix as the first way but you have creative license to use whatever you would like – fold the foil up and stick it on the grill for about 10 minutes.