Creamy Roasted Tomato Soup

 A great way to use up all those end of the summer tomatoes. The tofu creates a rich and creamy texture with out the fat and calories while adding punch of protein. Great served with a dollop of sour cream or would make a great meal with a rich grilled cheese sandwich.

serves 6-8

 

Ingredients:
4 lbs tomato, sliced in half length wise
1 head of garlic, peeled
2 c carrots
1 bunch basil
12 oz container soft tofu
1 qt chicken or vegetable broth
olive oil
salt and pepper

 

Directions:
Pre-heat oven to 375. Add tomatoes, garlic and carrots to a large sheet pan, use two if needed, drizzle with olive oil, salt and pepper. Roast for about an hour or until the tomatoes start to dry out and get brown on the edges. Add broth to the soup pot and put on medium low heat. Divide the roasted vegetables in the three batches adding 4 oz of tofu and basil. Carefully puree each batch in the blender and add to the chicken broth. After done with all three batches stir to combine with the both and simmer for 20 minutes. Serve warm topped with sour cream, basil and a drizzle of olive oil or a yummy grilled cheese sandwich!Enable screen reader

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Bacon Blue Potato Salad

Give your boring potato salad some zip with blue cheese and bacon. What more could a steak want. To make things even easier try using 1 cup of blue cheese salad dressing in place of the blue cheese, mayo and vinegar.

Ingredients
8 oz blue cheese, crumbled
1 lb slab bacon, 1/2-in diced
2 lb new potatoes
1/2 c mayonnaise
1/4 c apple cider vinegar
4 green onions, sliced in rounds

Directions
Add diced bacon to a dry pan and cook on medium low heat till crispy, 20-40 min. While the bacon is cooking wash and quart potatoes to make equal in size. Add to a pot and fill with water. Cook until fork tender. While the bacon and potatoes are cooking make the dressing. Add green onion and blue cheese to a small bowl and set aside. In a large bowl whisk mayonnaise and cider vinegar, add salt and pepper to taste. Once the potatoes are fork tender drain, add to dressing and toss to coat potatoes. Remove bacon from grease with a slotted spoon and drain on paper towel. Add bacon to potatoes and mix. Let chill for 1-2 hrs. When ready to serve bring up to room temp and add blue cheese green onion mixture and toss. Great served steak!

Strawberry Lemonade Cupcakes

Despite the super moist butter in this recipe these cute little cupcakes are as light as air and perfect for a warm summer night.

cake:
1 box of butter cake mix
1 large or 2 small lemons
1/2 cup sugar

butter cream frosting:
1/2 lb of butter at room temperature
1 lb confectioners sugar
2 tbls sugar
1 pint strawberries
1 tsp vanilla

Follow directions on cake mix adding the zest of 1 large or 2 small lemons. While the cupcakes are baking juice the lemons in a microwave safe bowl, add sugar and microwave till sugar is dissolved, 30-60 seconds. Set aside to cool.
When the cupcakes are done remove them and while still warm drizzle them with the lemon simple syrup mixture. This might take a couple of minutes while the cupcakes slowly absorb the simple syrup.
While the cupcakes are cooling dice the strawberries add them to a colander with 2 tablespoons of sugar. Let them drain to remove some of the moisture. Add the butter to the mixer, mix till light and fluffy. Add confectionery sugar slowly till it is fully incorporated. Fold in strawberries and vanilla in and frost cooled cupcakes.