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Monday, August 20, 2012

Tuscan Tomato Soup






We are blessed with a wonderful crop of tomatoes...which spurs me on to make and preserve some of my favorite tomato recipes.

Though I love salsa, I'm not a canner, and refrigerator salsa only lasts so long... I decided to make a favorite tomato soup recipe and freeze it to use when the temps in Wisconsin are below freezing instead of our current balmy August temps. I can think of few lunches I love more in the winter than a toasted cheese sandwich with a warm bowl of cream of tomato soup! Aaaah, the cozy comfort! 
This recipe is an obvious vegetarian recipe, and can easily be made vegan and still taste awesome.









Ingredients
2 Tbsp. olive oil
1 large yellow onion, finely chopped
3 cloves of garlic, minced (garlic lover that I am, I used 4)
3 lbs. ripe tomatoes, peeled and seeded, then diced (I am often too lazy to seed all of the tomatoes. Though seeding the tomatoes reduces the acidity, it's up to you as to whether you think it's worth the work.)
4 cups chicken or vegetable stock or broth
1/2 cup finely chopped fresh basil leaves
Salt and pepper to taste
1/2 pint heavy whipping cream (optional)
Fresh grated Parmesan for garnish
Depending on the batch I sometimes add some tomato paste and a little honey, to taste.

Directions
 To peel and seed the tomatoes, fill a large pot or saucepan 3/4 full of water and bring to a boil.


Using a sharp knife, score an X in the bottom of your tomatoes.


Immerse the tomatoes in the boiling water, in batches, without crowding, and leave for about 30 seconds to a minute (no biggy if it's a bit longer).


Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins. If you intend to seed the tomato, then cut the tomato in quarters and gently squeeze out the seeds.


In a large soup pot over medium heat, warm the oil, add onion and saute', stirring frequently until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.


Add the tomatoes and stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low, cover and cook until the tomatoes are softened, about 30 minutes. Remove from the heat.

In a blender or food processor, puree' the soup in batches leaving a little bit of texture if desired and return the soup to the pot. You could also process the soup using a handheld blender in the pot until the desired consistency. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.

This is the point where you either freeze for use in the winter and add the cream after thawing and heating, or continue to the next step.


Add the cream to soup and gently heat to desired temp., pour into bowls and garnish with freshly grated Parmesan, and serve with crusty bread or any version of cheesy bread you prefer.



Sunday, August 12, 2012

Stuffed Cinnamon French Toast with Peach Sauce


In honor of my son who brought back peaches from Georgia, and who loves bacon and anything sweet, I decided to make this breakfast that made use of the fresh peaches. It was very simple and very good!!!

Peach Sauce
(recipe from Taste of Home)
Ingredients:
1/2 cup water
3 Tbs. sugar
2Tbs. cornstarch
Dash of nutmeg
1 cup sliced and peeled fresh peaches
1/8 to 1/4 tsp. almond extract

Directions



 In medium saucepan, bring water, sugar, cornstarch and nutmeg to boil, stirring constantly; boil for one minute.(I had to add a little extra water because it became too thick.)





 Add peaches. Bring to a boil; boil for about another minute until thickened.













When fully cooked, the consistency will look like what you see at right. Set aside to use later              






If preparing bacon you can take a cookie sheet, crumple up some foil and line your pan. The crumpled foil will allow the bacon fat to fall away from the bacon as it is cooking.


About 20 minutes before you're ready to serve, put the pan of bacon in a cold oven. Turn oven to 400 degrees and pull the bacon out after 20 mins. It makes perfect bacon every time.

Stuffed Cinnamon French Toast
(I made 5 "sandwiches" of stuffed french toast)
Ingredients
Loaf of cinnamon bread
Spreadable cream cheese
1/4 cup sugar
1/8 tsp. cinnamon
3 eggs beaten

Directions
1. Take 2 slices of bread and open up as if ready to make a sandwich


2 .Spread creamed cheese on one half of the bread
3. Mix sugar and cinnamon together and sprinkle the cream cheese with  some of the sugar and and cinnamon mixture
4. Close your sandwich
5. While you are assembling your sandwiches, put your skillet on to heat on a medium setting, and spray    with cooking spray.


6. Once your sandwiches are assembled, coat them in the beaten eggs and place on the heated pan, making them just the way you make your typical french toast.


7. A little before you are ready to serve, heat up your peach sauce 
8. Cut your stuffed french toast on the diagonal, put a little warmed syrup on the french toast and dollop with the peach sauce.

(Substituting a apple topping for the peach sauce would also be excellent)
The stuffed french toast is a modified version of a recipe posted on the website of The Phipps Inn of Hudson, WI

Saturday, August 11, 2012

Peach Crisp

Ingredients
7 to 8 peaches, peeled and sliced
2 Tbs. lemon juice
1/2 cup sifted all-purpose whole wheat or regular flour (I used whole wheat)
3/4 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup butter

Directions
1. Put peaches in a shallow 2-quart baking dish

2. Sprinkle with lemon juice

3. Mix flour, oats, and brown sugar.

4. Cut in butter with pastry blender until it looks crumbly

5. Spread over the peaches and bake at 325 degrees for 30 mins. or until peaches are tender (check with a butter knife)

6. Serve warm with ice cream or whipped topping.


Deep Dish Fresh Peach Pie




My son spent the summer in Georgia and returned with some delicious fresh Georgia peaches. I decided to make a couple of desserts and a peach topping for stuffed french toast. Mmmm-mmmm!


 Ingredients
3 lbs. of peaches peeled and sliced
1 cup sugar
3 Tbs. cornstarch
3 Tbs. butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon
(makes 2 pies)

Directions
1. Make your favorite pie crust. I purchased a double pack of frozen deep dish pie crusts.
2. Peel and slice the peaches
3. Combine sugar, spices and cornstarch


4. Combine peaches and half of the sugar mixture
5. Pour peaches into pie shells

 6. Dot each pie with the butter


7. Sprinkle the remaining sugar mixture over the pies.
8. Bake for 40 minutes at 350 degrees or until golden brown.

Allow to cool and serve with whipped cream or ice cream.




Saturday, August 4, 2012

Discount Entertaining



I was looking online for a recipe that would make use of my Aldi Cornish Hens ($2.69each) and my home grown sage, and found a recipe that looked awesome and made use of everything I already had in the house...was very happy with the outcome!  http://www.tasteofhome.com/recipes/Herb-Stuffed-Roasted-Cornish-Hens
 The recipe calls for 12 leaves of sage, but it doesn't match up with the directions. I put 2 leaves of sage under the skin of each of the 2 breasts' of the hens. I added 2 leaves of sage cut in half into each of the cavities of the hens along with the lemon wedges and onions. I chopped up another couple of leaves and added them to the butter, oil, and garlic that the hen is basted with. The recipe includes red potatoes that are roasted along with the hens *The potatoes turn out better if you put them in 15 minutes into cook time, or the full length of cooking time with the hens. I sauteed left over veggies and fresh from the garden produce I already had in the frig. to go with the meal.








Wine glass, flatware, candelabra, and dishes are from Tuesday Morning (acquired over many years at very discounted prices.)...even the candles are from TJMaxx. The tablecloth is a find from an antique mall in Stillwater, MN. It takes a bit of time and the love of the hunt, but if you have an idea of what you're looking for, it's an adventure well worth taking and worth the savings.