want something else to do with all those tomatoes?

make this.

i've made it twice in the past week.  it is delicious.  and beautiful.

tomato mushroom sauce with cheese tortellinni (slow cooker).

this stuff is fabulous.  we have it often around these parts, and the girls gobble it down every time.  well, minus the mushrooms;)

1 tbsp. veggie oil

1 onion, chopped

3 cloves of garlic, minced (or more, whatever)

2 cups sliced mushrooms

1 tsp. each of dried basil and oregano

1 jar (700ml) pasta sauce.  i use prego. original recipe.  i've tried others, and i keep crawling back to the prego.  

1 lb fresh cheese (or meat, we prefer the cheese) tortellinni

1/2 package (10oz/284g) fresh spinach, shredded

1 cup shredded provolone (yumm!) cheese.  i have used a mixture of mozza, fontina, and parmigiano reggiano. so good.


in a large skillet, over medium heat, heat oil.  saute onion, garlic, muschrooms, basil and oregano until liquid is evaporated (about 6 minutes).  scrape into slow cooker.  add pasta sauce and cook on low for 3 hours.  add the tortellini, stirring to coat.  cover and cook for 1 hour on low, or until pasta is tender.  stir in spinach and then sprinkle with cheese.  cover and cook on low for 5 minutes, or until cheese is melted.

quebec tomato soup

i love this time of year.  the colours, the smells, the weather and the tomatoes.  i stinkin' love garden tomatoes.  there is no tomato, like a garden tomato.

and this soup is a fabulous way to eat them.  it is so good, and just keeps getting better day after day.  seriously one of the few recipes where the leftovers are better than the fresh deal.

i got this recipe from my dear sister-in-law dani, and i have no idea where she got it.  enjoy!

Quebec Tomato Soup

 

7-10 medium tomatoes, skinned and diced

6 Tblsp butter

1 large onion sliced thin

1 grated carrot

½-1 Tblsp sugar

1 ½ tsp salt

½ tsp soda

2 - 3  c milk

1 c cream (can use half and half)

1 c cooked rice (you can use more if you prefer it a little bit thicker)

a pinch of dry parsley

a pinch of basil

 

Saute the onions in the butter until tender. Add the tomatoes and carrot and spices. Cook until the vegetables are tender and cooked through. Add the sugar, salt and soda. Be careful when adding the soda because it foams up quite a bit so make sure your pan is big enough to handle the foaming. Add the milk and cream and rice. Let cook for a bit and then serve.

link to cookie heaven.

i kid you not. make these.

do it.

* i usually omit the molasses in the buttercream, cuz the girlies aren't a fan. when i do thrown it in, i only use 1 tbsp and it is delish.

breakfast granola

a delicious recipe from my sister ...  enjoy!

3 cups large flake oatmeal

1 cup slivered almonds

1 cup (or more!) cashew pieces

3/4 cup unsweetened coconut

1/4 cup brown sugar

1/2 tsp. sea salt

1/3 cup pure maple syrup

1/4 cup oil

preheat the oven to 250.  combine first 6 ingredients.  whisk together maple syrup and oil, and pour over granola mixture.  stir to coat.  divide granola onto 2 cookie trays and bake 1-2 hours (it only takes me one), stirring every 20 minutes to brown.  remove and let cool.

add any dried fruit to store, or when serving so you can mix it up every time!

store in an air tight container.  

makes 6 cups.

for andy - pork wraps.

we had these last night with the missionaries.  i had forgotten how freakin' delicious they are.

1 pork roast

2 cups salsa

1 cup brown sugar

mix salsa & brown sugar and pour over roast.  put in slow cooker on low for 6-8 hours, until cooked through.  shred with fork and mix all together.

serve with warm tortilla wraps (we like the tomato and garlic pesto ones) and:

cheese

black beans

rice

tomatoes

avacado

and this delicious sauce:

in a blender mix the following

1 1/2 cup sour cream

1/2 cup mayo

the juice of one lime

1 pkg dry ranch dressing

some parsley

i need a tart pan ... for this.

gingerSnaps!

this is my mom's recipe, which was my grandma's first ... i think.

now it's mine.  ha!

and they are my favorite.  the girls and i made a batch the other day, and they went way too fast. 

3/4 cup shortening
1 cup sugar
1/3 cup molasses
1 egg
2 cups flour

1 tbsp. ginger

2 tsp. b.soda

1 tsp. cinnamon

1/2 tsp. salt

mix together the sugar and the shortening and then add the molasses and egg.  then the rest.  roll into balls and then roll in sugar.

bake @ 350 for 11 min.  do NOT overbake.  and eat a few hot.  do. it!

the perfect union

gingerbread and nectarine with a little bit of cheesy goodness.

if this looks like heaven to you, go here.  and in case you haven't noticed, i heart smitten kitchen.

*i posted this originally before i tasted it...do yourself a favor and make this.  so good.  

moms buns

for heather ... and anyone else who needs a killer bun recipe.

2 Tbsp quick rise yeast

7-8 cups flour

2 eggs

2/3 cup sugar ( or same amount of honey and a little less water)

1/4 cup oil

3 cups lukewarm water

1 tsp salt

mix yeast and 4 cups flour in a bowl.  set aside.  mix eggs, sugar, water and oil in a mixer bowl.

add flour and yeast mixture and blend well.  add remaining flour and SALT.  do not forget the salt.  knead 8-10 minutes.  let raise 25 minutes.  punch down.  let raise 15 minutes.  punch down.  divide dough into 3 equal parts then divide into 12 and make into 36 buns.  put into greased pan and raise for 1 hour.  bake @ 350 for 15-18 minutes.  rub tops with butter when they come out of the oven and then let cool a bit before removing from pans.

eat at least one fresh out of the oven;)

green smoothies

thanks jackie!

about 3 handfuls of fresh spinach

1.5 cups of pineapple ( i use fresh )

2 ripe bananas

1/4 cup or more of water ( i used 1/4 cup and then about 6 ice cubes)

blend.

so good.

the girls asked for more, and more and more.

baked oatmeal.

i know, i know.  this blog is suffering from some serious neglect.  i apologize.  i'll try to do better, but can make no promises;)

+++++++

my new favorite breakfast, mainly because you make it the night before and then pop it into the oven in the AM.  it's totally not labor intensive and keeps the kitchen clean first thing in the morning.  what else could you ask for?

1/2 cup veggie oil (or any oil or sub 1/4 cup of oil, 1/4 cup of apples sauce)

3/4 cup white sugar (or coconut sugar or maple syrup or honey)

2 eggs

1 cup buttermilk

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

3 cups of quick cooking oats (or 1/2 and 1/2 quick and old fashioned)

beat together oil and sugar, then mix in the eggs, buttermilk, salt, powder and soda and oatmeal.  beat well.  pour into a lightly greased pie pan and sprinkle with brown sugar and cinnamon.  refrigerate overnight.

wake up.  preheat the oven to 350 and bake for 35 minutes.

serve with milk.

*adapted from a recipe from allrecipes.com.

butternut squash and caramelized onion galette

this stuff is amazing.

i'm pretty sure that everyone i've made it for is hooked. like, really hooked.

pastry:

1 1/4 cups flour

1/4 tsp salt

1/2 cup unsalted butter (i've used both salted and unsalted...both are good), cut into pieces

1/4 cup sour cream

2 teaspoons fresh lemon juice.

1/4 cup ice water

filling:

1 sm butternut squash (abt. 1 lb.)

2 Tbsp olive oil

1-2 Tbsp butter (if your pan is non-stick, the lesser amount is good)

1 large onion, halved and thinly sliced in half moons

1 tsp salt

pinch of sugar

1/4 tsp cayenne, or to taste

3/4 cup fontina cheese, grated or cut into itty bitty bits. (this cheese is so good that i'm constantly looking for ways i can use it...it's amazing on pizza.)

1 1/2 tsp chopped fresh sage leaves (i've used the dried kind too...)

In a bowl, combine the flour and the salt. place butter in another bowl and put both bowls in the freezer for one hour. remove the bowls and make a well in the flour. add the butter and cut in, until the mixture resembles coarse meal. make another well.

in a small bowl, whisk the sour cream, lemon juice and water together and add half this mixture to the well. with your fingers (ahhh!) mix the liquid til it forms large lumps. remove lumps and repeat with remaining liquid and flour-butter mixture. pat the lumps into a ball being careful not to overwork the dough. cover with plastic wrap and refrigerate for 1 hour.

note: this is the way deb says to do it over at smitten kitchen says to do it. i've done it her way, but i've done it a quicker way too, skipping the freezer steps, just making sure my butter is cold when i make the pastry. i've also skipped the 2 step liquid to dry fiasco. i just dump it all in at once and it works fabulously.

okay. onto the squash. preheat your oven to 375F. peel squash, and halve and scoop out all it's insides. cut into 1/2 inch pieces and toss with olive oil and 1/2 tsp of the salt. roast on foil lined sheet for 30 minutes (foil makes for easier cleaning) or until the pieces are tender. set aside to cool slightly.

to caramelize the onions while the squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining 1/2 tsp of salt and pinch of sugar, stirring now and then until they are soft and lightly golden brown, about 20 minutes. stir in cayenne.

up your oven temp to 400F. mix all your veggies together, with the cheese and herbs. set aside.

on a floured surface, roll the dough out into a 12-inch round. transfer to an ungreased baking sheet and spread the squash, onions, cheese and herb mixture over the dough, leaving about a 1 1/2 inch border around the edge. fold the border over the mixture, pleating as you go to make it fit. the center will be open.

bake until golden brown, 30-40 minutes. remove from oven and let stand for about 5 minutes and then slide onto a serving plate. cut into wedges and serve hot, warm or room temp. serves 6...or 2. i mean 6, definately 6.

enjoy!

[photo and recipe credit: smittenkitchen.com]

THE best oatmeal chocolate chip cookies, EVER.

seriously.

everybody loves these. they are the only cookies i ever make, when i make cookies that is....which is not very often, i'm sad to report.

1 1/2 cups of margarine, room temperature. leave them overnight. do it. this simple step makes, or breaks this recipe.
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
3 tsp vanilla
3 cups flour
1 tsp bk. soda
1 tsp bk. powder
2 1/2 cups oats
1 pkg. chipits milk chocolate chips.
some m&m's. i usually use about a cup. or more. depends what kinda mood i'm in.

preheat oven to anywhere between 350-375. my old oven was 365, my new one 360. i know that sounds lame, but i've totally noticed a difference.

mix margarine and both sugars until well combined.

add eggs and vanilla and mix well.

add flour, soda, and powder and mix until combined and then add oats.

stir in all that chocolate and scoop with ice cream/cookie scoop onto a baking sheet.

bake for 11-14 minutes, until slightly browned. it is important not to overcook these. when you take them out, drop them onto the counter from about 3 inches and let cool slightly before moving the to a cooling rack.

enjoy!

oh, and a major shout out to my mom-in-law from whom i stole this recipe.

lemon ricotta pancakes with sauteed apples

these are amazing. seriously. just a subtle lemon flavor and the apples top them off fabulously.

definitely my favorite pancake and good to eat any time of day.

4 lrg granny smith apples, peeled, cored and sliced
2 Tbsp unsalted butter
3 Tbsp sugar
1/2 tsp cinnamon
fresh lemon juice to taste

4 larg eggs, separated
1 1/3 cups ricotta
1 1/2 Tbsp sugar
1 1/2 Tbsp freshly grated lemon zest
1/2 cup all purpose flour
melted butter for brushing the griddle

maple syrup

prepare the apples by sauteing them in the butter in a large heavy skillet over med-hi heat. saute, stirring occasionally, for about 5 minutes, or until they are softened.. sprinkle them with the sugar and cinnamon, and continue cooking them over medium heat for about 5-10 minutes until they are tender to your liking, stirring occasionally. stir in lemon juice. keep warm

for the pancakes: whisk together the egg yolk, ricotta, sugar and zest in a bowl. add the flour and stir just until it is combined. beat the egg whites with a pinch of salt, with an electric mixer until they are stiff. whisk 1/4 of them into the batter, then fold in the remaining whites, gently but thoroughly.

heat a griddle over med to med-low heat, until it is hot enough to make drops of water scatter on it's surface. brush with some of the butter. pour the batter onto the griddle by 1/4 cup measures and cook the pancakes for 1 -2 minutes, or until they are golden, brushing on melted butter as necessary.

keep warm in preheated 200F oven, on a heatproof platter, if you've got one...no biggie.

serve with sauteed apples and maple syrup.

enjoy!


[from smittenkitchen.com, originally found in Gourmet, sept. '91]

fast, easy and DELICIOUS granola bars

1 cup butter or marg.
2 TBSP. corn syrup
5 cups oatmeal
1 cup soft brown sugar

melt butter and syrup slowly over low heat. in another bowl, mix together oatmeal and sugar. pour in butter/syrup and mix well.

put into greased 12x9 pan and flatten with back of wooden spoon.

bake at @350 for 30-35 minutes (ish) until golden brown. remove, cool for 2-3 minutes then mark into squares. leave until nearly cold before moving, then store in a airtight container. if left for a couple of days they turn soft and sticky.

yum.

if you love salmon, you'll love this

Grilled Cajun Salmon with Tomato Pineapple salsa

2 tbsp minced fresh parsley
2 tbsp extra-virgin olive oil
1 tsp cajun seasoning
1/2 tsp each salt and pepper
4 salmon fillets with skin/ 1 1/2 lb (750g) total

tomato pineapple salsa:
1 can (14 oz/398 ml) pineapple slices in own juice.
i use fresh pineapple when in season
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
2 tbsp chopped fresh parsley
1 tbsp extra-virgin olive oil
1/4 tsp each salt and pepper

in a small bowl, combine parsley, oil, cajun, salt and pepper; rub onto salmon. place skin side down on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 min. meanwhile, drain pineapple reserving 2 tbsp juice. cut pineapple into 1/2 inch chunks. in small bowl, combine pineapple, reserved juice, tomatoes, onion, parsley, oil, salt and pepper; serve with salmon and rice.

so tasty.
(taken from canadian living)

the BEST rhubarb cake ever.

1/2 cup butter, room temperature
1 1/2 cups sugar
1 egg
1t vanilla

cream these 4 ingredients together

2 cups sifted flour
1 t baking soda
1/2 t salt

mix these 3 ingredients together

add 1 cup of buttermilk to the creamed mixture (alternate adding some buttermilk & some flour mixture mixing well each time)

2 cups rhubarb (cut into chunks)
1 T flour

mix these 2 ingredients together and add.

Topping:
1/4 cup butter, room temperature
2 t cinnamon
1 cup brown sugar

SPOON (Don't pour) into a 9 x 13 pan. Sprinkle topping on & bake @ 350 for 45 minutes.

sooo good. and i'm not usually a fan of rhubarb. best with ice cream or just pour unwhipped whipped cream on.

stolen from laura neilson...thanks laura!