a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books & Info: email@example.com
Prep Time: 30 min
Start to Finish: 1 hr 40 min
makes: 12 servings (1/2 cup each)
15 slices white whole grain bread
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
2 cups reduced-sodium broth
1 teaspoon dried sage leaves, crushed, or 1 tablespoon finely chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside.
2. On large cookie sheet, place bread slices. Bake 15 to 20 minutes, turning each slice once, until firm and very light golden brown. Remove bread slices from cookie sheet; cut into 1/2-inch cubes.
3. In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery, onion and carrot; cook 6 to 8 minutes, stirring frequently, until tender. Stir in broth, sage, salt, thyme and pepper; heat to boiling. Remove from heat. Stir in bread cubes until well mixed. Spoon mixture into casserole.
4. Cover; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and top is light golden brown.
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