Friday, August 24, 2012

Garden Tomato and Red Pepper Soup

Too many tomatoes? Yes, everyone with a garden this time of year experiences that. It is funny because we plant our gardens we never think we have enough... and then by august, we can't look at another jar of marinara. But... this is a wonderful tomato recipe that is seriously delicious.

There is a noticeable difference between homemade soup and prepared soup. Not just in the flavor but in the texture as well. It has a fantastic creamy mouth-feel.

What you need:
5 fresh tomatoes
2 red peppers
3 Tablespoons of butter
3 Tablespoons of flour
2 quarts of water
3 bullion cubes of chicken, beef, or veggie
1 red onion
1 teaspoon of oil
salt and pepper to taste
garnish... like a grilled cheese sandwich :)

What you do:
1. boil a large pot of water, about 2 quarts, you are going to use this as the soup liquid
2. cut a cross into the bottom of the tomatoes and peppers, toss them in the boiling water until the skin starts to pull away.
3. put the boiled veg into a bowl and cover with cling film. let them cool, the steam will continue to take the skin and it gives you time to do the other things.
4. add the bullion cubes to the poaching liquid, and turn to simmer
5. in a separate skillet, add the oil and the chopped onion and let it sweat out and caramelize a little. add the cooked onions to the broth.
6. in the same pan, melt the butter and add the flour. stir until combined and light caramel color, add to the broth.
7. by the veg should be cooled enough to handle. peel the skins off, chop and add to the broth.
8. let cook, about 5-10 minutes, and using an immersion blender or regular blender with the top vented, puree your soup.
9. add seasoning and enjoy with your garnish of choice... and company of choice... for me that is a turkey and cheese grilled sandwich, my husband, and re-runs of new girl... enjoy!

as always, many blessings, much love, and happy cooking!

Monday, August 20, 2012

Tomato Pie

Tomato Pie! Just the sound of it makes me smile... because everything is better en-robed in pastry makes it better. I was inspired by my gardens abundance of tomatoes and my desire to revive old fashioned Southern recipes. This recipe is slightly updated with the inclusion of ricotta and removal of mayonnaise. OH... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.

What you need:
4 large ripe tomatoes
20 or so basil leaves
8oz of fresh mozzarella
1/3 cup of ricotta
olive oi1 drizzle
pastry dough

What you do:
1. Preheat your oven to 400 F
2. Roll out your pastry dough and place in a greased pie plate
3. Cut up your tomatoes, basil leaves, and mix in moz, ricott, salt and pepper
4. Place mixture in pie shell
5. Drizzle with olive oil
6. Bake for 35 minutes or so, until the top is brown and bubbly

Enjoy... greedily!

As always, much love, many blessings, and happy baking!

Friday, August 17, 2012

Apple Cinnamon French Toast

So normally we make pancakes for Freddy on Fridays... but it recently occurred to us, us being Dave and I, that Freddy's French Toast Fridays had a certain ring to it! Also, it allows me to indulge in my love alliteration. But I digress... so Apple cinnamon French toast, this is yet another recipe born of things in the fridge. We had stale bread, we always have too many eggs, milk, and a jar of apple pie filling from Trader Joe's... Voila 5 minute breakfast is born. I'll tell you how I made it.

What you need
2 eggs
a splash of whole milk (maybe like 1/3 of a cup)
stale-ish bread (I cut three relatively large slices into strips so Freddy can eat them easily)
a sprinkle of cinnamon sugar (1/2 a teaspoon)
a dash of vanilla (1 teaspoon)
butter, oil, or cooking spray
decorations of your choosing: we used, apple cinnamon pie filling, whipped cream, and cinnamon sugar but any fruit, syrup, or cream will do...

What you do
1. Mix together eggs, milk, vanilla, cinnamon sugar in a bowl.
2. Dip the bread, allow to soak for a little bit, until you are sure that mixture has soaked to the middle
3. Heat a non-stick skillet on medium high heat, coat with butter, oil, or spray
4. Cook the french toast on both sides until crispy and lightly golden brown. If your bread is thick, cover the pan with aluminum foil when it is toasting on the first side. The steam will cook the custard mixture on the inside of the thick bread.
5. Let cool, decorate with deliciousness, serve to your little one, and watch your husband steal from your baby... i.e. make more...

Hope you have a happy Friday!

Much love, many blessings, and happy cooking!

Thursday, August 16, 2012

Low Fat Vannana Muffins

September is almost here, and that means back to school. I don't know about other moms but I love baking a warm breakfast for my son. Especially his favorite... muffins! For this rendition I used his favorite yogurt Vannana flavor, it is vanilla and banana together. I know many think that baking straight off in the morning is difficult, and it can be, but these are super easy and you are only 20 minutes away from warm heart, warm hand baked bliss. 

Here is what you need: 
1 1/3 cup of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 cup of sugar
pinch of salt
1 cup of yogurt any kind
1 egg
6 tablespoons of melted butter (slightly cool)
teaspoon of vanilla 
feel free to add chopped fruit or chocolate chips

Here is what you do: 
1. Preheat your oven to 400 degrees F
2. Line a muffin tin with cupcake papers or just melt and spread butter
3. Mix all your dry ingredients, mix all your wet, mix the two together. 
4. Bake for 20 mins. 
5. Let cool before handing to 1 year old... but you can eat them hot... 

Lots of love!