Roasted Tomato Soup

Ingredients

* 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
* 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
* 3 garlic cloves, unpeeled
* 4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups reduced-sodium chicken or vegetable broth, divided
* 1/4 cup tomato juice
* 1 teaspoon tomato paste
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon fresh basil, chopped
* 1 dash brown sugar (optional)
* 1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed

Preparation

1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. Toss tomatoes, onion, and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. Transfer the vegetable puree to a large, heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil, and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into six soup bowls; garnish with corn and serve.

Makes 6 servings

Tortilla soup

This is a recipe from my neighbor who made it for us last Sunday and it was WONDERFUL!!!

1 Onion
2 Cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp. chili powder
1 tsp powdered cumin
1 tsp lime juice
1 tsp garlic powder
1 can (28 oz.) crushed tomatoes
2 cans condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
sliced avacado
shredded cheese (I used cheddar, they recommend monterey jack cheese)
chopped green onions (optional)
sour cream

In medium stock pot, heat olive oil over medium heat. Sautee onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, lime juice, broth and water. Bring to a boil, and simmer for 5-10 minutes.
Stir in corn, hominy, chiles, beans,cilantro, and chicken. Simmer for 1 hour.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avacado slices, cheese, chopped green onion and sour cream.

Spaghetti Squash Primavera

Got this off of The Thrifty Mama

Servings: 4 Servings
Total Time (median): tell us
Ingredients

* 1 Spaghetti; (3 lbs) squash
* 3 tb Olive oil; divided use
* 2 Garlic clove; minced
* 1/2 c Mushrooms; sliced
* 2 lg Tomatoes; coarsely chopped
* 2 ts Dried oregano
* 2 tb Olives; chopped
* 2 tb Pine nuts
* 1 ts Salt
* 1/2 ts Pepper
* 1 c Romano cheese; shredded


Preparation

Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes. Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers. Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998

Jalapeno Ranch Dip (creator: Hilary Checketts; co-taster: Kellie Bryson)

1 bunch cilantro - chopped a couple times to fit in the blender
3/4 c. half & half
2 packages Ranch Dressing Mix
1 c. sour cream
1/3 c. mayonnaise
1/3 -1/2 c. chopped jalapeños and some of the juice from a jar (we use Mt. Olive brand. You can find it near the olives at HEB)
Salt to taste

In a blender, blend cilantro with the half and half until the cilantro is completely mixed in. Add the remaining ingredients one at a time and blend together. If you want it on the spicier side add more jalepenos and juice. But keep in mind the dip gets spicier & tastier over time. We suggest making the dip at least a few hours before you want to serve it (if it will remain un-sampled that long!) Serve with tortilla chips or over anything that you want to give a little extra flavor: any mexican food, salads, pasta, etc.*

Brownies!

These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!

1. Layer of brownies in a 9x13 pan...you can get that size in the box

2. 1 can of cream cheese frosting on top of the brownies after they have cooled.

3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.

4. Chill for about 30 minutes.

Another cool blog

This is a cool blog from another Mom who used to be a caterer. I think it is good inspiration for the rest of us to help us with organization of our kitchens.

Meal Planning

Sweet Butternut Squash

Sweet Butternut Squash

*this recipe has the texture of a pie and could be used as a pie filling, it is more dessert and less side dish

3 cups cooked,mashed butternut squash

2 eggs beaten

1/2 cup brown sugar

1/2 cup whole/2% milk (use a little less than 1/2 cup)

1/4 cup butter

2 tsp vanilla

dash of nutmeg

*optional toppings

1 Tbs butter

1/2 cup brown sugar

1/3 (instant) oatmeal

about 1/8 to 1/4 cup milk

Melt in a sauce pan and pour over the squash about 10 minutes before it finishes

*optional topping

1/2 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped pecans

Mix together and sprinkle over the squash before cooking

Combine all ingredients and bake at 350 degrees for about 40 - 45 minutes or until the sides brown and bubble.