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

What I've Been Up To

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.

Roasted Ramp Pesto

A great way to enhance the flavors of the ramp. Roasting will sweeten and minimize the pungency of these delicate treasures of the forest.

Ingredients
2-3 bunches of ramps, cleaned and dried
1/2 cup + 2 tbsp extra virgin olive oil
1/2 cup pecorino romano cheese, grated
1/4 cup pignoli nuts, toasted
salt and pepper to taste
1lb pasta

Directions
Pre-heat oven to 375. Place ramps on a baking sheet in a single layer, you might need two baking sheets, drizzle with 2 tbsp of olive oil and season with salt and pepper to taste. Roast for 15-20 min or until the ends start browning and getting crispy. (While the ramps are roasted start your pot of water for the pasta.) Transfer to a food processor, add pignoli nuts and blend till smooth. Slowly drizzle in olive oil till emulsified.  Transfer to a serving bowl and mix in the pecorino romano cheese. Toss with pasta. If the pesto is a little to thick you can thin with pasta water. Enjoy!

5 Simple Ingredients

What a wonderful way to end a day. Five simple ingredients... tomatoes ripe off the vine, fresh made mozzarella, basil (picked from my garden), syrupy balsamic vinegar and a fruit extra virgin olive oil. No salt, pepper or anything else needed.

Belmar NJ - Seafood Festival 2011

 I started out the afternoon with a little balsamic tasting to wet my palette. John Spenger's Bistro Blends were exceptionally crafted. The heirloom balsamic was surprisingly smooth and sweet with a warm vinegar finish.
After surveying the land for the best eats I took a peek at all the Cajun shrimp and yummy whole grilled fish.
I settled on getting my souvenir mug with unlimited refills at Wild Bill's. Being more of a "purist" I stuck to the diet rocky mountain root beer but definitely had to taste the vintage vanilla cream and outlaw orange. Of course all delicious and refreshing on a humid day like today.

I had to stop and ogle at the large bin of beautiful steamed shrimp. The were pretty big, at least 16-20U. I settled on some roasted clams, lobster and corn. What a feast!

 After running into some friends, digesting and walking around for a while I went to look for the alligator sausage I was told I had to try. Tasted like chicken. haha, ok just kidding. Well, kind of... Very tasty but I lost the mild alligator flavor to the spice. In retrospect I probably should have tried the alligator poppers from Crave Cajun Food to taste the actual alligator.
 After having my fill of soda, stopping to get some kettle corn, my weakness, and doing a little more walking around. I stumbled upon Button's French Crepes, Princeton, NJ. A little disappointed they weren't making any savory, ummm seafood, crepes I tasted the s'mores crepe. Heaped high with marshmallows, nutella and gram cracker crumbs it was the perfect way to end a delightfully filling day. And who doesn't love a frosty beverage donning a sunglasses clad strawberry!

Tiella

I love this served with grilled balsamic chicken or some baked tofu. It's light yet hearty with the addition of nutty parmesan and potatoes. The trickiest part of this simple recipe is finding veggies that are the same size. (I cheat and cut them in half.)

 Ingredients:
1 med. zucchini
1 med. yellow squash
2-3 red skin potatoes
1 Japanese or Indian eggplant (just for size)
2 small tomatoes
1 onion, diced
2 cloves of garlic, chopped
6 tbsp of olive oil
1/4 cup of parmesan cheese

Directions:
Add 2 tbsp of olive oil, diced onion and garlic to a med saute pan. Cook on med heat till translucent. While onions and garlic are cooking slice the zucchini, yellow squash, potatoes, eggplant and tomatoes evenly. Once onions are translucent spread in the bottom of a casserole pan. Layer the sliced vegetables on an angle alternating them to make a pretty design. Top with parmesan cheese and olive oil. Bake at 375 for 45-60 min or until the potatoes are cooked.