Tuesday, September 7, 2010

Heirloom Tomato Bisque

4 pounds heirloom tomatoes
6 cloves garlic
1 onion
1 bulb fennel
2 large carrots
1/4 cup fresh oregano
1/4 cup fresh thyme
handful of basil leaves
2 cups chicken broth
4 cups vegetable stock
1 cup Arborio rice (I used 1/2 cup brown rice)
salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Cut the tomatoes in half and place in baking dish, drizzle with olive oil and season with salt and pepper. Roast tomatoes in oven for about 45 minutes.
3. While the tomatoes are in the oven, julienne the onion and fennel bulb and chop the carrots.
4. Pick the oregano leaves, thyme leaves and basil leaves off their stems. Reserve for later.
5. Heat 4 tablespoons olive oil in a stock pot over low to medium heat, add the onions, garlic, and fennel and caramelize in the pan. Season with salt and pepper.
6. De glaze the pan with chicken and vegetable stock.
7. Add the tomatoes from the oven to the stock.
8. Add the uncooked rice and herbs to the pot. Simmer for 45 minutes and puree in a blender.

Sunday, September 5, 2010

Taco Salad

4 flour tortillas
1 lb. ground beef- cooked
1 cup refired beans
4 cups shredded lettuce
1 tomato- cut
1 Avacado- made into guacamole
1 cup corn
red onion

Heat oven to 425. Crumple 4 sheets of foil to make 3 inch balls. Place on baking sheet. Place tortilla over each ball and spray with cooking spray. Bake 6-8 minutes or until golden brown. Tortillas with drape over balls as they bake.

Place tortilla bowl on plate and fill with desired ingredients

Vanilla Butter Frosting

1/3 cup soft butter or margarine
3 cups powdered sugar
1 1/2 tsp vanilla
2Tbsp milk
Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth.

Pastry for Double Pie Crust

2 cups flour
2/3 cup shortening
1 tsp salt
6-7 TBSP cold wanter

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and mix until all moistened. Form into 2 balls.

Saturday, September 4, 2010

Peach Pie

6 cups peeled and sliced peaches
1 cup sugar
1/3 cup flour
1/8 tsp salt
1 tsp lemon juice
2 TBSP margarine
Preheat oven to 425. Make 2 crust pastry. Place fruit in bowl, add sugar to sweeten and sprinkle with flour and salt and lemon juice, toss lightly. Spoon into pie crust. Dot with butter. Add top crust and seal edges. Bake for 35-45 minutes or until lightly browned and bubbly.

pie crust cookies

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 TBSP cold water

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and stir until all moistened and dough forms a ball.

Roll out on floured surface. Cut into peices. Dip in mixture of sugar and cinnamon. Bake at 450 for 10-12 minutes or until golden brown.

Chicken BLT wrap

4 Tortillas
2 cups Lettuce
1 Tomato
8 slices Bacon cooked
1 cup chicken
ranch dressing or honey mustard
8/11*We added craisins today and we all really liked it.

Put lettuce, tomato, 2 slices of bacon, 1/4 cup chicken on tortillas and a little ranch dressing. Roll up and enjoy.


4 slices bread

1/2 cup olive oil
1/3 cup parmesean cheese
2 garlic cloves
2 Tbsp Parsely flakes

Mix last 4 ingredients. Use pastry brush to spread mixture on front and back of bread. Cut into squares. Place on a cookie sheet and bake at 325 for 10-15 minutes or until golden brown. The outsides will be semi crunchy when you take them out, as they cool they will get more crunchy.