More About CAROJSCHU

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From Self magazine. The directions have you discarding the stems of the chard, but I keep them in. I chop them up and mix them in with the rest of the veggies, and they come out al dente.

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From "Food Network Kitchens Cookbook"

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From "For the Love of Soup" by Jeanelle Mitchell

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From "For the Love of Soup" by Jeanelle Mitchell

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From "For the Love of Soup" by Jeanelle Mitchell

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From "Everyday Italian" by Giada De Laurentiis

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From "For the Love of Soup" by Jeanelle Mitchell

A very tasty way to use up those broccoli stems!

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From "For the Love of Soup" by Jeanelle Mitchell

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The original recipe was from Clueless in the Kitchen by Evelyn Raab, and was made with a can of tuna. A great side benefit of this dish is that you can keep everything you need to make it ready in the pantry!

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This is an adaptation of my favorite bran muffin recipe. Using blueberries instead of raisins boosts the anti-oxidant power of these muffins, and swapping out the oil for applesauce cuts the fat to almost nothing!