This is the best homemade fresh tomato soup recipe I’ve found. The bread pieces thicken the soup and the list of simple and few ingredients keep the fresh tomato flavor.
3 pounds plum tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, minced
3 cloves garlic
Salt and freshly ground black pepper
2 cups sourdough bread, without crusts, cut into small cubes (I used sweet wheat slices with the crust from 9th Street Bakery)
1 tablespoon minced fresh basil leaves
1. Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.
2. Heat oil in 4-quart saucepan. Add onion and garlic and sauté until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.
3. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Optional: Puree soup with a stick blender until completely smooth.) Check the seasoning.
4. Serve hot or at room temperature, with grated minced basil strewn on each serving.
Recipe courtesy of Bill Telepan
“Better than Fried” Okra
It’s at least just as good – I loved this stuff and ended up eating the whole pan as my dinner last night. So good, so simple (this seems to be a major component to my cooking philosophy).
- 1/2 lb okra
- 2/3 cup fine cornmeal
- 1 egg, beaten
- splash of milk
- salt and pepper
- EVOO, drizzling
Slice okra into bite size pieces, discarding the tops.
Beat egg with splash of milk, toss in okra pieces. and coat. Place them into the cornmeal and again coat. Place onto a baking tray and drizzle with EVOO, salt and pepper. Bake at 375* for 30 minutes. Serve with ketchup.
Recipe courtesy of Kath Eats
Basil Parmesan Drop Biscuits
It was so hard for me to resist diving into another one of these!! In order to resist, I promised myself one for dessert tonight drizzled with honey!
- 2 cups all-purpose flour (I used 1 c whole wheat and 1 cup ap flour)
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 2/3 cup chopped fresh basil
- 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
- 2/3 cup fat-free milk
- 1 large egg
- Cooking spray
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese.
Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Drop biscuits onto a greased baking sheet using a 1/4 cup measuring cup coated with cooking spray.
Bake at 475° for 10-14 minutes. Remove from oven, and cool.
While these were baking I cooked up some chorizo sausage patties. Let’s just say, these didn’t last long!
Recipe adapted from Cooking Light
I’ve been enjoying this Riesling, 2007 Kreuznacher Scheurebe, all weekend. It’s sweet with lots of peach, melon, and green apple flavors - one of my very favorites from Wine Authorities.
Hubby loves Sunday napping…he fell asleep laying his head on Wilson (our beagle), but as you can see his pillow didn’t hold out. I gently woke him up after these photos and helped him get more comfortable so he wouldn’t wake up with a stiff neck and back.