4 1/2 cups thinly sliced carrots

1 large onion

3 tbsp fresh ginger, cut in slivers

1 tbsp olive oil

4 cups chicken broth or beef broth (I use Campbell’s)

1 bay leaf

1/2 tsp sugar (I use organic)

1/2 tsp sea salt

fresh ground pepper to taste

1-2 ripe tomato, finely chopped (equal to 1 1/4 cups)

2 tbsp parsley

Saute carrots, onion, and ginger in olive oil for 5 minutes.  Sir in remaining ingredients except for tomato.  Simmer for 25 minutes or until carrots are soft.

Let cool slightly.  Remove bay leaf.  Puree in food processor.

Return puree to pot.  Add chopped tomato.  Simmer for another 5-10 minutes.

2 cups sliced carrots

1 large onion

3/4 cup sliced potato

1 tbsp butter

4 cups chicken broth (I use Campbell’s)

2 tbsp fresh ginger (peeled and cut in slivers)

2 tbsp chopped fresh parsley

Salt and pepper to taste

Saute carrots, potatoes, and onion in chicken broth for about 5 minutes.  Add broth, ginger, and parsley.  Cover and simmer for about 20 minutes until vegetables are tender.

Cool slightly; then blend in food processor until smooth.  Season to taste.

2 chicken legs and thighs

1 onion, chopped

1 cup celey, sliced

1 cup carrots, chopped

1/2 – 2/3 cup brown rice (depending how thick you like your soup)

2 cups water

4 cups chicken broth

1 bay leaf

salt and pepper to taste

Cook chicken legs and thighs in 2 cups water along with onion, bay leaf, salt and pepper for 20 minutes.  Add remaining ingredients and simmer for 45 minutes until rice is cooked.  Remove meat from bones and return to soup.  Makes 6 servings.

Great with a slice of toast or whole grain bread.

1 Tblsp olive oil

4 cups beef broth (I used Campbells low sodium)

2 cloves garlic

1 large onion, chopped

2 stalks celery, chopped

1/2 cup barley (wash first)

1 cup  turnip, chopped

1 cup  carrots, chopped

dash of salt and pepper

Brown ground beef in olive oil.  Add onion, celery, and garlic to the meat while still partially cooked.    Sprinkle with a dash of salt and pepper.  When meat is fully cooked, add beef broth and bring to a boil.  Add barley and cook for 15 minutes.  Add turnip and carrots and cook another 45 minutes; or until vegetables are soft.  Serves 6.

1/2 cup yogurt (plain or vanilla)

1/2 cup milk or soy milk

1Tblsp cranberry sauce

Mix in blender and enjoy.

1 cup water

1 cup organic sugar

Mix water and sugar in saucepot.  Boil for five minutes.  Add cranberries and boil until skins pop.  Keep refrigerated.  Good with poultry; served on biscuits or in smoothies.

I’m hearing more and more good things about the health benefits of blueberries – wonderful antioxidant qualities – 1/2 cup a day is all that is required to benefit. 

1/2 cup margarine

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 tsp sugar for topping

1 cups blueberries, fresh or frozen

Cream margarine and sugar.  Add eggs; and beat until creamy.  Whisk dry ingredients together and add to egg mixture alternately with milk.  Gently fold in blueberries.  Divide batter between 12 muffin lined cups.  Sprinkle with sugar.  Bake at 375 for 20-25 minutes.

For fish dishes:

1 tsp dill

1/2 tsp onion powder

1/2 tsp parsley

1/2 tsp celery seed

1/2 tsp pepper

1/2 tsp thyme

1/2 tsp salt

Mix together in empty spice jar.

For meat dishes:

4 Tblsp paprika

2 Tblsp onion powder

2 Tblsp garlic powder

1/2 Tblsp thyme

1/2 Tblsp salt

1/4 tsp cayenne pepper

3/4 tsp black pepper

Mix in empty spice jar.  (I have tried this both on pork chops and chicken;  found it very tasty.)

1 Tblsp olive oil

3 cups chicken broth

3 cups cooked chicken

1 large onion, chopped

1 cup celery, chopped

2 cups carrots, chopped

1 cup frozen peas

1/3 cup flour

1/4 tsp salt

2-3 dashes pepper

1/4 cup parsley, chopped

Saute onions and celery in olive oil until onion is soft (2-3 minutes).  Stir in flour; and then slowly add heated chicken broth.  Stir until smooth.  Add remaining ingredients and continue stirring until heated through.  Taste; and add more salt and pepper if required.  Transfer to a large casserole dish.  Prepare biscuit topping.

1-1/4 cups flour

1/2 tsp baking soda

1/8 tsp salt

1/4 cup butter

1-1/4 cups buttermilk

Whisk flour, soda, and salt together.  Cut in butter with pastry blender.  Stir in buttermilk with a fork.  Drop by large spoonfuls onto hot filling.

Bake at 375 for 20 minutes.  Reduce heat to 350 and continue baking for another 40 minutes.

1/4 cup vegetable oil

1/4 cup sugar

1 egg

1 tsp vanilla

1-1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cups chopped walnuts (optional)

Mash bananas in a large bowl with a fork; beat with electric mixer.  Add vegetable oil and sugar; beat well.  Beat in egg and vanilla.

Mix flour, baking powder, soda, and salt together in a small bowl with a wire whisk.  Stir into first mixture – stirrring just enough to moisten.  Gently fold in walnuts.  Bake in paper lined muffin tin at 350 for 15-20 minutes.  Makes about 10 muffins.