Fresh Ingredients
3 Tbsp plain yogurt
2 tsp grated lemon rind
1 Tbsp lemon juice
1 Granny Smith apple, chopped
3 Gala apples, chopped
1 cup diced celery
PantryFare
1/2 cup dried cranberries
1/4 cup golden raisins
1/2 cup chopped pecans, toasted
Spices and Oils
1/2 cup mayonnaise
2 Tbsp sugar
Boil 1 cup water in medium saucepan. Remove from heat and stir in the cranberries and raisins. Let stand 10 minutes, then drain.
In large bowl stir mayonnaise, sugar, yogurt, lemon rind and lemon juice together. Add chopped apples, celery, cranberries, and raisins. Mix well and refrigerate.
Serve on lettuce or in a pita. Top with toasted pecans.
Source: Southern Living
December 22, 2009
I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!
Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water
PantryFare
1 can broth
Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes
Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.
November 6, 2009
1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper
August 6, 2009
I’m not advocating this as the best thing you should eat, but . . .
Continue June 30, 2009
