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Sweet Potato and Apple Bisque

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Not only are sweet potatoes loaded with nutritious elements they are inexpensive, store well, and when cooked may be stored frozen or under refrigeration until future use. I found sweet potatoes at 39 cents a pound at one of my produce haunts and to get a […]

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Southwestern Roasted Chilies and Roasted Corn Chowder

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a variation of a previous green chile and corn chowder published, with the difference being the addition of tomatoes, removal of the potatoes, heavy cream and milk, and substituting rice cream as the thickening agent. This version adds nutrition and reduces fat and calories […]

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Vegetable Soup Another Mother Batch

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a perfect vehicle for a mother batch that may, once initially cooked, be stored in sealed containers, frozen and then reheated for service. What is really great about a basic vegetable soup is that first you can use whatever veggies you like and when […]

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Southwest Asparagus and Red Pepper Roll Ups

Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, measuring spoons, liquid measuring cup, small mixing bowl, and micro plane or other grating utensil. Ingredients: 1 bunch fresh asparagus spears (approx. 8 oz) 1/3 cup Greek yogurt 2 teaspoons fresh lemon juice 1 tablespoon fresh chopped chives 1/8 teaspoon salt […]

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