Holiday Recipes From Our Home To Yours
Holiday season is here! It’s time to start pulling out the cookbooks and planning your festive holiday meals. We’ll help get you started with delicious recipes from “Recipes From The Heart: Fighting Cancer One Bite At A Time”, a cookbook compiled by our clinical team to raise funds for the CareOne Cancer Fund In Honor Of Dan Grimes, Inc. In this two-part blog series, we will offer a variety of great recipes from appetizers and starters to the main course, side dishes and dessert to inspire your holiday menu. To order a copy of the cookbook, please e-mail KDavidson@care-one.com.
Start your holiday meals off right with these yummy recipes for soup, stuffed peppers and salad. Stay tuned for our next post, offering the perfect main dish, side dish and dessert recipes from our home to yours.
Cream Of Pumpkin Soup
2 tablespoons butter or margarine
½ yellow onion sliced thin
½ cup carrots sliced thin
1 stalk celery chopped
2 cups plain canned pumpkin
3 cups chicken broth
¼ teaspoon ground ginger
1-1/2 teaspoons salt
¼ teaspoon nutmeg
1 cup cream
In a 4 quart saucepan, sauté onions in butter or margarine until translucent. Add remaining ingredients, except for the cream. Bring to a simmer and cook, stirring occasionally, until vegetables are very soft.
Place mixture in a blender and puree until completely smooth. Pour soup back into saucepan and add the cream. Bring back to a gentle simmer, turn off the heat and adjust the seasoning if necessary. Serve in warm bowls or bread bowls, garnish with a dollop of sour cream or fresh parsley. Yields 4 servings.
Stuffed Mini Sweet Peppers
Small bag of mini sweet peppers
1 – 8oz tub Rondelle herb cheese spread
½ cup chopped cranberries
½ cup chopped green onions
½ cup chopped walnuts
Wash peppers. Cut each pepper in half, remove seeds and rinse. You can leave the stems on to give the dish an extra splash of color. Mix cheese, onions, cranberries and walnuts together and use mixture to fill each pepper. Add additional onions, cranberries and nuts as desired. Arrange on a plate and serve.
Romaine lettuce and spinach leaves
Pecans (can substitute almonds or cashews)
Granny Smith apples, skin on, sliced
1/3 cup sugar
1/3 cup cider vinegar
1/3 cup oil
1 tsp celery salt
1 tsp garlic salt
1 tsp salt
Whisk dressing ingredients together. Prepare salad greens, fruit and nuts. When ready to serve, pour dressing over salad, mix and enjoy!