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.