Cream of Tomato Soup

This is one of those recipes from my Mom and sister where "it's a little of this and a little of that".  Hope it works..(let me know if it doesn't)

1/4-1/2 onion
1 clove garlic
2 large carrots
3/4 red pepper
Cook the above in 3 tbsp of butter  (or olive oil)

Add 2-32 oz can of tomatoes to the mixture
Cook-add fresh basil
Cook a few more minutes
Blend with braun (hand blender)

White Sauce
3 tbsp butter
3 tbsp flour
3 c milk (use some cream in this)

Add the white sauce to the tomato.  Don't overcook or it could separate.  You can add some more cream if you want.

Salt and Pepper to taste.

Eat with homemade croutons.

Jenny-Lynn

Ward Party Turkey Dressing for 20-25

Ingredients:

1 ¾ - 2 loaves thick sliced bread

8 stalks celery chopped

1 ½ cups butter or margarine, reserve ½ c to spread on top

2 onions chopped and fried

½ cup oxo chicken broth mixture

3 Tablespoons poultry seasoning

¼ tsp garlic salt

¼ - ½ tsp cayenne pepper

2 Tablespoons parsley flakes

3 cups chicken broth or turkey neck broth

1 cup cooked rice

Break up bread into chunks. Lay out on cookie sheet to dry overnight. When dried, put in a greased large tin foil pan or roaster. Fry celery, 1 cup of butter, and onions until soft. Add broth and seasonings – simmer. Add rice to bread chunks. Slowly add broth to bread mixture until saturated. You may not need all the broth. Spread ½ cup soft butter on top. Cover with tinfoil and bake in oven at 275’ for approximately 1 ½ hours, stirring every half hour. 

INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)

Recipe by Herve This & Heston Blumenthal

Ingredients

4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

Pear Crisp

Filling

5 Hard Pears, Peeled, Cored and sliced.  

1 tsp.  Ground Cinnamon

¼ c. Pecan Pieces

2 tsp. Lemon Juice

Topping

1 C. Blanched Almond Flour

1 C. Oats (Gluten Free if allergic)

1 ½ tsp. Ground Cinnamon

½ tsp. Salt

¼ C. Pecan Pieces

¼ C.  + 1 TBS. Local Raw Honey

2 TBS. Coconut Oil

1 tsp. vanilla

1 Egg White

Preheat oven to 350˚ degrees.

To make filling:

Peel, core and slice (not too thin) 5 pears and put in a medium sized bowl.  Pour cinnamon, pecans, and lemon juice on top of pears. Mix until evenly distributed. Now pour them into a greased pan. I use a tart pan or pie pan but you can use an 8x8 pan too.  Set aside.

To make topping:

Combine almond flour, oats, cinnamon, salt and pecans in a small bowl and set aside. In another small bowl mix together honey, coconut oil, vanilla, and egg white. Next mix the wet and dry ingredients together until well combined.

Pour the topping mixture over the pears. With your hands make sure it is evenly distributed over the top.

Bake in a 350˚ degree oven for 30-35 minutes or until pears are easily pierced with fork and topping is golden brown. If your topping browns up too quickly put a piece of foil over the top until it is done baking.

This is dessert is delicious. The pears are perfectly cooked. Not hard or mushy. The topping is sweet and a little chewy.  

via Kelly, from polkadotpixies

Bone Broth

Bones: for beef and lamb use knuckle bones, ideally. Can also use fish heads (not that brave) and chicken bones.
Cover bones with water.
Add 2 tablespoons of vinegar per quart of water.
Vegetables such as carrots, celery, and onions can be added to soup stock.

Let stand for 30-60 minutes. Bring the pot to a boil and then reduce heat to a simmer. Remove any scum at the top of the broth with a spoon. Simmer minimum 6 hours. (Ideally simmer for 24-48 hours? Try a crock pot.) Strain the broth.

From How to Cure Tooth Decay, though I hate to admit it.

Hummus

Pioneer Woman’s Classic Hummus

Ingredients

         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

         ⅓ cups Plus 1 Tablespoon Tahini

         3 cloves Garlic, Chopped, Or More To Taste

         ½ whole Lemon, Juiced

         ½ teaspoons Ground Cumin, Or More To Taste

         Salt To Taste

         Fresh Basil Or Italian Parsley

         3 Tablespoons To 5 Tablespoons Cold Water

         1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Tuna Casserole

I can't explain why we like this, except to say: comfort food.

2 cans tuna
3 cups macaroni, cooked
2 cups broccoli, steamed
2 cups cheese, shredded

mix together, add sauce:

1 can cream of celery soup
1 cup sour cream
1/3 cup mayonnaise
milk to own judgement of consistency

top with:

2 cups cracker crumbs
1/4 cup margarine melted
mixed together

Back at 350' x 30 minutes, or until bubbly