Tomato Soup

We have so many tomatoes from Jim's prosperous plant. I have been experimenting with different recipes. This is one I found that I love!

This is a tomato and corn soup from a Williams Sonoma cookbook (the Soups cookbook). The recipe calls for it to be served cold, but I think it is so much more flavorful and sweet when served warm.

Ingredients:

5 Large Fresh Tomatoes
2 Tbsp. Olive Oil
2 Leeks (white parts only)
2 Tbsp. Flour
2.5 Cups of Corn
8 Leaves of Fresh Basil
1 Tbsp. Tomato Paste
3 Cups Chicken Stock
Salt

First - skin and de-seed 10 tomatoes. You can do this by scoring the bottom with a knive in the shape of an X. Place them in boiling water for about 5 mintues, remove them from the water and let them cool for a couple of minutes. You can then peel off the skin. Cut them in half and squeeze them lightly. Some seeds will come out - but not all of them (and that is ok!).



Heat the oil and saute the leeks for 5 minutes.


Add the tomatoes and cook for 3 minutes. Add the flour and cook for 2 minutes. Add the corn, basil, tomato paste, and stock. Bring to a simmer and cover for 25 minutes.



Spoon mixture int a blender and puree in batches.



The recipe in the book calls for sourcream and crutons, but it is so good all by itself! enjoy!

Grandma Vance's Pumpkin Bread

I was going through all of my recipes this summer and found Grandma Vance's recipe for pumpkin bread. She has given it to me on her special recipe cards at least two times (I think once when I graduated from college and another time in December 2003 after Joel and I had enjoyed a loaf grandma made). I made it myself for the first time this past weekend - and it is really great. Light and flavorful.



Here is Grandma Vance's recipe. It makes two loaves.

3 Cups Flour
2 Cups Sugar
1 tsp. Soda
1 tsp. Salt
1 Tbs. Cinnamon
4 Eggs - beaten
2 Cups Pumpkin (a small can)
1 1/4 Oil

Mix dry ingredients and make a well in the center. Stir in eggs, oil, and pumpkin. Mix all ingredients until moist. Bake 1 hour at 350 degrees. Works perfectly at 7000 feet.

Banana Bread Recipe

Here is the Banana Bread recipe I follow.

1/2 Cup Butter
1 Cup Sugar
2 Eggs
2 Cups of Flour
1 tsp. Soda
3-4 Bananas (brown)
Little Salt
3/4 Cup Pecans (I have only used pecans once - and they are great)

Cream butter and sugar. Add eggs and bananas. Beat in soda, salt, and flour until smooth. Add pecans. Bake in a greased and flour loaf pan at 350 degrees for 1.25 hours (at high altitudes) 1 hour at lower altitudes.

Broccoli & Cauliflower Soup

This is a nice thick soup that doesn't taste too much like vegetables. I have been eating it all month...

• 1.5 cups low sodium chicken broth
• One head of cauliflower
• One small head of broccoli
• 6 scallions, diced
• 2 tbsp margarine
• 2 tbsp flour
• 1/2 tsp marjoram leaves
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup skim evaporated milk

In a pot combine chicken broth, broccoli, cauliflower, scallions. Bring to a boil and then cover and simmer for 10 minutes.

Place mixture in blender and blend until smooth.

In pot mix butter, flour, marjoram, salt and pepper. Melt butter and slowly stur in milk. Stir and heat until thick.

Add broccoli and cauliflower mixture. Stir and heat.

Makes 4 servings. One serving is about 2 WW points.

Posole

7 dried red chile pods
6-8 pigs feet
2 onions, diced
1 - 32 oz bag fresh posole
1 lb pork, bite size
1 lb beef stew meat, bite size
6-8 cloves of garlic
14 oz frozen red chile
salt to taste

In 3 quarts of water boil chile pods and pigs feet for 1 hour. Add pork, beef, posole, and 3 quarts more water. Boil for 30 minutes.
Add all other ingredients and boil for 1-2 more hours. Remove pigs feet.
Serve in big bowls with soft tortillas.

500+ Salas Recipes

From Adobo to Zucchini follow this link!