Category Archives: Recipes

Homemade Tomato Bisque!!!

Growing up my mother always made fresh soups weekly. 

I have vivid memories of coming home from school to homemade tomato soup, one of my favorites and so easy to make. This recipe can be made with milk or without, depending on what your family enjoys.  

Sooooo yummy on a cold day!  Enjoy.

Tomato Bisque
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots

Saute the above ingredients in a little butter or canola oil until translucent. Add 1 tablespoon of white flour to thicken the veggie mixture.  Add two 12-ounce cans of whole tomatoes, drained and chopped, 1 tsp. sugar and 1 tsp. fresh basil. Stir….

Add 4 cups chicken or veggie broth and 1 bay leaf.

Cover and simmer for 30 minutes.  Discard Bay leaf and puree the soup.  

Add 2 cups of whole or 2% milk (optional), salt and pepper to taste.

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Warm Up With Great Vegetarian Chili!

It’s cold outside!!!
Gather these yummy ingredients next time you shop and
enjoy the most wonderful bowl of vegetarian chili.  There is a southwestern
kick to this pot that gives it a warm, delicious taste.

Ingredients:

2 Tbls of olive oil or canola
1 medium yellow onion, chopped
1 large carrot
1 stalk celery
1 zucchini
1 green pepper
1 red pepper
1 clove garlic (optional)
1-3 finely chopped chipotles
1 Tbls chili powder
2 tsp ground cumin (optional)
1 can plum tomatoes with their liquids
2 C red kidney beans (cooked)
2 C black beans (cooked)

Heat the oil and chop all the veggies.  

Begin with onions, then add carrots, celery, peppers, zucchini, and garlic and cook until vegetables are soft but still somewhat uncooked.  

Add chipotles, chili powder and cumin…salt too if you desire.  Stir.

Add tomatoes and 4 cups of vegetable broth or chicken broth.

Simmer over low heat for 30 minutes.  

Add beans…..simmer another 15 minutes and serve.  

Garnish individual bowls with jack cheese and/or sour cream, if desired.

One more thing: sometimes  I drain the broth from the chili and serve inside soft baked corn tortillas with shredded lettuce and shredded cheese. Great way to make two dinners out of one dish.  

So easy and yummy too!!!!

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Happy Thanksgiving From My Family to Yours…

Wishing you love and laughter today and always……
Stephanie

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For Thanksgiving — Squash/Sweet Potato Pancakes!

 If you are looking to add another delicious recipe to your Thanksgiving meal……this is one everyone will be sure to enjoy. 

Given to me by my dear friend Debra who I am thankful for each and every day.  I made them as a trial and my kids and hubby devoured the batch.  Use your Cuisinart as your grater.

These have the consistency of a potato pancake……sooooooo yummy added to your Thanksgiving sides!

 

Squash/Sweet Potato Pancakes
Serves 6-8 people

2 C butternut squash, grated
2 C sweet potatoes
1 small onion
2 C carrots grated – about 4
1 1/4 tsp salt
1/4 tsp pepper
1/4 C oil
1/2 C whole wheat bread crumbs
2 eggs

Preheat oven to 375
Mix all ingredients in a large bowl
Put in a greased casserole dish no more than an inch in thickness
Bake 45 minutes

 

 

 
 
 
  

 

 

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My absolute favorite pumpkin bread

pumpkinsThis is the time of year when pumpkins are everywhere…so it’s time to enjoy my absolutely favorite pumpkin bread! I know the ingredients are rich, but make a loaf and watch your kids devour it. Feel free to substitute date sugar or agave nectar/honey for the sugar. I have also tried apple sauce instead of the oil, but keep in mind that the texture is already a bit moist because of the pumpkin/orange juice combination. 

Enjoy baking this extraordinary loaf. Your house will smell delicious!!!!

Ingredients:

1 2/3 C sifted flour

1 1/2 C sugar

1 tsp baking soda

1/4 tsp baking powder

3/4 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp ground allspice

1/2 C vegetable oil

1/2 C orange juice

1 1/4 C canned pumpkin

2 eggs, lightly beaten

Preheat oven to 350 degrees.

Sift together flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon and allspice. 

In large bowl combine oil, juice, pumpkin and eggs.

Add dry ingredients, blending thoroughly (can add a handful of chocolate chips here if you would like).

Pour mixture into greased 9″x5″ loaf pan*

Bake at 350 degrees 60-65 minutes.

Cool 15 minutes, then remove from pan and place on rack to continue to cool, at least 1 hour before slicing. Freezes well.

Thank you, Shelly, for sharing this recipe with all of us at Centerpeace!

* This is too much batter for one loaf pan, so fill the pan 2/3 full and make muffins with the rest of the batter.

Optional glaze for top: 1/4 C confectioners sugar, 2 tsp water, 1/2 tsp lemon juice.

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Ummmmm…’tis the season for apples

 

apples red

The air is crisp and clean, and the orchards are scented with fresh cut grass and the sweet smell of fruits. As big puffy clouds float across our beautiful blue skies this fall, you will find me apple picking with my family. It’s one of my favorite activities. While connecting with nature, I love to listen to the laughter and excitement that  comes from my kids as they fill our bucket reaching for the tallest branches where clusters of the most colorful red and green apples grow.      

When you get home have fun making apple sauce, apple pie, or try these delicious apple date muffins:

 

Ingredients:

1 1/2 cups flour

1 1/2 cups whole wheat flour

1 tsp baking powder

1/2 cup honey

1 cup finely chopped apples

1 cup dates, diced

1 tbls vanilla

1 egg, lightly beaten

1 1/2 cup milk

1 cup All Bran cereal

1/2 cup flax seeds

2 tbls cinnamon

Combine flours and baking powder. Stir in All Bran and flax seeds. In a separate bowl combine milk, egg, vanilla and honey. Add dates, apples and cinnamon to liquid mixture. Turn into flour mixture and stir well.

Place in muffin tins or loaf pan. Bake at 350 degrees. For muffins, 20-25 minutes. For loaf, 1 hour and 15 minutes.

ENJOY!!


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My Favorite Cookie Recipe

Steph cookiepic

We sell these cookies at Centerpeace. Yummm!!

Perfect for a mid-morning snack for you – and my kids love them when they come home from school.

Enjoy making them yourself!

Ingredients:

2 cups whole wheat flour

1 cup All Bran cereal

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup pumpkin or sweet potato or shredded carrots

1/2 banana

1/4 cup agave nectar or date sugar

5 tbls honey

2 large eggs

1 tbls vanilla

1/2 cup flax seeds

1 cup raisins or dried prunes

1 cup almonds or walnuts (optional)

2 tbls cinnamon

2 tsp baking soda

1/2 cup chopped dates

1/2 cup apple juice (to moisten batter if needed)

Mix all ingredients except flour and baking soda together in a large bowl. Add flour and baking soda. Add apple juice to hold batter together.

Line baking sheets with parchment paper. Use an ice cream scoop to place cookies on sheet.

Bake at 350 degrees until slightly brown on top, about 20 mins.

Note: Every time I make these cookies they come out a little bit different – sometimes soft and sometimes hard. I don’t know why, but they’re delicious either way!

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