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1816 Mt Holly Rd # 101, Burlington, NJ 08016 | (609) 387-1844

1816 Mt Holly Rd # 101, Burlington, NJ 08016 |
(609) 387-1844

Silver Spoons

In the fall of 2015, our staff started “Soup Tuesdays.” Each Tuesday, a different member of our team would bring in a big pot of soup, along with the recipe. We’ve changed directions since then and have branched out into different types of recipes. All of them that we are sharing with you are all tried, true and delicious. We hope that you enjoy them as much as we all do.

Here are some of the recipes we’ve enjoyed since starting this office tradition. We’ll be changing them every so often, so check back from time to time and see what’s new!

Lois’s Lentil Stew, with Spinach and Carrots

1 lb. bag of dry lentils (sorted & rinsed)
2 Roma tomatoes (halved & quartered)
1 large yellow onion (halved & quartered)
4 cloves garlic (minced)
5 carrots (chopped in big pieces)
9 oz. bag of baby spinach
Beef or chicken powdered bullion

  • Heat vegetable oil in a large heavy pot, the add the garlic and sauté until slightly brown.
  • Add the onion, tomatoes, and carrots. Sauté until the onion is transparent.
  • Add the bullion powder, then the lentils. Let everything sauté together for about 10 minutes, until any liquid is absorbed.
  • Add enough water to cover the lentils and vegetables, and cook. Stir occasionally, adding water as needed.
  • Cook until the stew has thickened and the lentils are thoroughly cooked – about 1.5 hours.
  • Add fresh spinach at the end and simmer about 15 minutes.
  • Season with salt and pepper to taste.

Tanya’s White Chicken Chili

2 cans (15.6 oz.) white chili beans, undrained
1 can (14 oz.) reduced sodium chicken broth
1 can (10.5 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes and green chiles, undrained
1-2 medium jalapenos, seeded and diced
1 cooked rotisserie chicken – remove meat from bone and dice

  • In a 4-quart stock pot, add 1 can of white chili beans.
  • Mash the contents of the other can of white chili beans and add them to the pot.
  • Add the remaining ingredients and bring to a boil.
  • Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
  • Top with sour cream, tortilla strips, cilantro or other toppings, as desired.

Jayne’s Crumble-Top Pumpkin Muffins

4 cups all-purpose baking mix
1 cup raisins (optional)
2/3 cup quick or regular oats
2/3 cup granulated sugar
1 tsp. cinnamon
1 can (30 0z.) pumpkin pie mix
1 eggs

  • Fill 24 muffins cups ¾ full, top with Streusel topping (recipe below)
  • Bake for 16 minutes at 400 degrees.

Streusel topping

3 tablespoons flour, 3 tablespoons sugar & ¾ teaspoon cinnamon in small bowl.
Cut in 2 tablespoons butter with pastry blender until mixture is crumbly…Thanks to Jayne

  • Fill 24 muffins cups ¾ full, top with Streusel topping (recipe below)
  • Bake for 16 minutes at 400 degrees.

Pam’s Pumpkin Soup

4 (14ounce) cans or 1 ½ (32 ounce) boxes ready to serve chicken broth
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
1 cup half and half light cream
½ teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves
½ teaspoon cinnamon

  • Combine the broth and onion in a large saucepan & bring to a boil reduce heat to low and cover the pan. Simmer for 12-15 until onions are soft
  • Stir in the pumpkin by spoonful and blend well, using a wire whisk until the pumpkin is combined with the liquid in the soup.
  • Cover the pan and simmer 5-10 minutes longer
  • Add the half and half, salt pepper, thyme, cinnamon, stir well.
  • Heat for 2-3 minutes until steaming but do not boil again
  • Cook time-20 minutes–Yield- 8 servings

Danielle’s Pumpkin Dip

12 oz. Cool Whip
15 oz. of pumpkin (not pie filling)
1 pkg. vanilla pudding mix-dry
1 tsp. of pumpkin pie spice

  • Mix pumpkin, pudding and spice together and then fold in the Cool Whip. Serve with cinnamon sugar graham crackers…

Dr. Silver’s Vegan Pumpkin Soup

1 (32 ounce) box low sodium vegetable broth
1 cup water
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
6 chopped carrots
1 head celery, chopped
2 cups cubed butternut squash
1 sweet red pepper, chopped
1 cup red lentil beans (washed)

  • Thoroughly wash the lentil beans before placing in pressure cooker pot. Add all remaining ingredients to pressure cooker (6 quart)
  • Cook time-7 minutes, natural release — Yield- 10 servings

Jayne’s Chicken Tortilla Soup

1 ½ cups uncooked onions, chopped
1 tsp. Olive oil
1 1/2 tsp. Kosher salt
4 tsp. minced garlic
1 medium Jalapeño pepper, seeded and minced
1 tsp. Chili powder
6 cups reduced-sodium chicken broth 6 cups
15 oz. canned diced tomatoes, fire roasted-variety, drained
20 oz. uncooked boneless skinless chicken breast
1/3 cup fresh lime juice
1 cup chopped cilantro
6 Tbsp. shredded reduced-fat Mexican-style cheese
Tortilla chips- 12 chips crushed

Heat oil in a large soup pot set over medium heat.
Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
Add broth, tomatoes, chicken, and lime juice; stir to combine.
Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
Serve soup garnished with cheese and tortilla chips.

Serving size: 1 ½ cups, 1 tbsp cheese, 2 chips

Tanya’s Turkey Stuffed Peppers

4 Red peppers (remove seeds)
1 LB. Ground turkey
2 Tbs. Olive Oil
½ Onion Chopped
1 Small Zucchini
1 C. Sliced Mushrooms
½ Red Pepper chopped
½ Yellow Pepper chopped
1 can diced tomatoes (drained)
Salt, pepper, garlic powder (season to your likings)
Shredded Cheese (optional for toping peppers)

Preheat oven to 350 degrees.
Place red peppers in dish and bake 15 min then remove from heat.
In skillet on med heat cook turkey until brown, set aside, heat oil in skillet and cook onions, mushrooms, zucchini and red, yellow peppers.
Return turkey to skillet, mix tomatoes in and add seasoning.
Stuff the peppers.
Return peppers to oven and for 15 more minutes- add shredded cheese the last 5 minutes of baking.

Pam’s Easy Crock Pot Ravioli Lasagna

2 cups ricotta cheese
1 egg
2 teaspoons fresh or dry parsley flakes
24 oz bag frozen cheese ravioli
2 cups pasta sauce
8 oz shredded mozzarella cheese

Directions: 2-3 layers each, Serves 4-6
Mix the ricotta cheese with the egg and parsley. Set aside.
Spread 1 cup of sauce in the bottom of a slow cooker. (I used my Crock Pot Casserole Slow Cooker).
Spread the ravioli in an even layer over the pasta sauce.
Spread 1 cup of the ricotta cheese over the sauce.
Top with the shredded mozzarella cheese.
Pour a half cup of sauce over.
Repeat steps 3,4,5,6 for 2-3 layers.
Cover and cook on low for 4 hours.

Shanty’s Vegetarian Crockpot Taco Soup

1 (14-ounce) can corn (drained)
1 (14-ounce) can kidney beans (or navy beans, drained)
1 (14-ounce) can pinto beans (drained)
1 (14-ounce) can black beans (drained)
Optional: 1 (7-ounce) can green chiles (you might want to omit this if you’re cooking for kids)
1 (14-ounce) can undrained stewed tomatoes (Mexican-style is best)
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
Garnish: tortilla chips (or corn chips, to taste)
Garnish: grated cheese (to taste)
Garnish: green onions (chopped, to taste)
Garnish: fresh cilantro (chopped, to taste)
Optional: sour cream (to taste)

Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crockpot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you’re in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.

Lois’s Jezebel Sauce

1 (18 oz.) Jar apple jelly
1 (18 oz.) Jar pineapple preserves
1 (1.12 oz.) Can dry mustard
1 (5 or 6 oz.) Horseradish
1 Tbsp. cracked black pepper

Combine all ingredients in mixer and blend well. Put in glass jar and refrigerate. This makes a great accompaniment to smoked meats and pairs beautifully with cream cheese and crackers. This sauce will keep almost indefinitely under refrigeration.

Dr. Bruce’s “You Won’t Believe It’s A Vegan Lasagna”

Prep Time: 1hr | Cook Time: 1hr | Serves: 10-12 servings

1 onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite Tofu
1/2 tsp Cayenne Pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
3 bottles pasta sauce
1 box whole grain lasagna noodles
16 ounces frozen spinach or fresh Swiss chard, thawed and drained
4 sweet potatoes, cooked and mashed, Large
3 roma tomatoes, sliced thin
1 cup raw cashews, ground

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon.
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften.
Add them to the vegetable bowl.
Dry Silken tofu by wrapping in paper towels.
Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles.
Cover the noodles with sauce.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles.
Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce.
Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.
Let lasagna sit for 15 minutes before serving.

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