Roasted Tomato Basil Soup

Great for soup and panini night.

9 Roma tomatoes, sliced in half lengthwise

Extra virgin olive oil

2 T unsalted butter

1 onion, diced

4 garlic cloves, minced

1 T fresh thyme, minced

Salt and pepper

1 28 oz. can San Marzano tomatoes, crushed

1 cup fresh basil, torn

1 T sugar

2 cups chicken stock

2/3 cup heavy cream

1. Preheat oven to 375 degrees.

2. Spread tomato slices on baking sheet. Drizzle with olive oil and salt and pepper. Roast tomatoes for 1 hour. Remove from oven and set aside.

3. Heat oil or butter in a large pot over medium high heat (I like to use both).

4. Add onion and saute for 5 minutes.

5. Stir in the garlic, thyme, salt and pepper. Saute for another minute.

6. Add crushed tomatoes, basil and sugar. Lower the heat and simmer for about 10 minutes.

7. Add the stock and roasted tomatoes into the pot. Simmer for 30 minutes, stirring frequently.

8. Use an immersion blender to puree the soup. 

9. Stir in the cream and heat through. 

10. Top with homemade croutons or dippable panini/grilled cheese. 

Sweet Potato Casserole

 Technically from this Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

However, it closely resembles the recipe E's mother made that I absolutely love and am so sad I never got from her before she died. 

Sweet potato casserole filling

3 lbs sweet potatoes

1 cup sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 t vanilla extract

1/4 t salt

1. Preheat oven to 400 degrees.

2. Bake sweet potatoes for 50-60 minutes. Allow to cool. Remove skins and place in a large mixing bowl.

3. Add sugar, butter, milk, eggs, vanilla and salt and cream together until smooth. Transfer to a 9x13 baking dish.

Pecan streusel topping

6 T butter, melted

1 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

1 t cinnamon

Salt

1. In a mixing bowl, stir together butter, brown sugar, flour, pecans, cinnamon and salt until combined.

2. Sprinkle the streusel topping evenly over sweet potato filling and bake uncovered for 30 minutes.

Baked Cheesy Corn Dip

 Another Sunday Funday recipe!

Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

8 ounces cream cheese, softened

1/2 cup sour cream

1 cup grated Parmesan cheese

1/2 cup grated pepper jack cheese

4 cups corn

4 ounces dices green chiles

2 cloves garlic, minced

Salt and pepper

1 t paprika

8 slices crispy cooked bacon, crumbled

4 green onions

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, stir together softened cream cheese with sour cream, grated cheeses, corn green chiles, garlic, salt, pepper and paprika. 

3. Spread into a casserole dish and bake uncovered for 30 minutes. Remove from heat and top with crumbled bacon and diced green onions.

Heirloom Tomato Galette with Caramelized corn, Shallots and Herbed Goat Cheese

Farmer's market bounty of heirloom tomatoes inspired this recipe. 

Dough

1/2 cup salted butter

1 1/2 cups all purpose flour

Pinch of salt

Pinch of sugar

1/2 cup cold water (approximately. You don't want the dough too wet but also not crumbly)

Filling

Shallots, thinly sliced

2 - 3 cloves garlic, minced

6 ounces herbed goat cheese, softened

2 - 3 sweet corn ears, kernels cut off

Fresh basil, chopped

Pinch of brown sugar

3-4 heirloom tomatoes sliced (or a mix of different color cherry tomatoes)

Olive oil

3 T Butter

Salt and pepper

Balsamic reduction (optional)

1. Preheat oven to 375. Prepare dough. Using a handheld cheese grater, grate butter into a small bowl, then freeze for 10 minutes.  While butter freezes, combine flour, salt and sugar in a large mixing bowl.

2. Whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water. One T  at a time, add water until dough takes shape. Gather dough in a ball, wrap in plastic wrap, and refrigerate for 45 minutes until dough is firm. 

3. While dough chills, combine shallots and butter. Saute over medium-high flame until shallots are  lightly caramelized (approx. 5 minutes). 

4. Stir in a pinch of brown sugar and continue to cook scraping the bottom of the pan frequently until the onions are caramelized. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with Salt and Pepper.

5. Remove dough from fridge. Flour work surface and roll the dough to about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.

6. Spread the goat cheese over the dough leaving a 3 inch border around the edges. Spread most of the corn and onion mixture over the goat cheese. Layer the tomato slices over  over the corn. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Add the rest of corn and onion mixture. 

7. Fold the edge of the dough over the tomatoes, Brush the crust with the beaten egg. 

8. Bake at 375 for 45-55 minutes or until the crust is golden and tomatoes are lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired. 

Zucchini and Summer Squash Gratin

I halve this if it is just two or three eating it, but full recipe would be good for a party.

1-3 small zucchini, sliced
1-3 small yellow summer squash, sliced
Olive oil
Salt and pepper
1 1/2 cups half and half, amount depends on number of squash
1 T flour
1/2-1 t garlic powder
1 1/4 cup shredded Parmesan, divided. I used the full amount when I halved it, so use more if using full recipe
1 T butter, melted
1/2 cup Pank breadcrumbs

1. Prepare oven to 350

2. In a pot, heat olive oil over medium heat.

3. Add squash and sprinkle with salt and pepper. Stir and coat with oil.

4. Stir frequently for about 10 minutes.

 5. Add half and half and flour. Stir to mix well and heat until thickened, about 3-4 min.

6. Add garlic powder and 1 cup Parmesan. Stir and remove from heat.

7. Combine the remaining Parmesan with melted butter and bread crumbs. Sprinkle over top of squash.

8. Bake in pot or a glass pan for ten minutes. Broil for a couple minutes if not brown enough.

Baba Ganoush

2 medium eggplants
2 garlic cloves, minced
2 T lemon juice, freshly squeezed
3 T tahini
Salt and pepper
3 T olive oil, divided
1/2 t ground cumin
1/2 t chili powder

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Cut eggplants lengthwise and season with salt. Brush eggplants with 2 T olive oil. Place eggplants cut side down on the baking sheet.

3. Roast eggplants for 35 - 40 minutes. Remove from oven. Let them cool.

4. Scoop eggplant flesh with a spoon. Discard the skin. Place eggplant flesh in a sieve over a bowl. Leave in sieve for ten minutes, stirring to release moisture.

5. Discard drippings. Place eggplant in food processor and process until smooth. Add the garlic, lemon juice, remaining 1 T of olive oil and mix well. Add tahini and mix until well incorporated. Add cumin, chili powder.

Thai Cucumber Salad

Dressing
1/3 cup rice vinegar
2 T sugar
1/2 tsp toasted sesame oil
1/4 red pepper flakes
Salt to taste

Salad (any veggies you want)
1 large cucumbers
Red onion
Shredded carrots
Jalapeño

1. Combine the dressing ingredients in a small bowl

2.  Peel and slice/chop veggies. Mix in a big bowl with the dressing. Refrigerate for at least 30 minutes and serve cold.

Tomato Basil Zucchini Noodles

1/4 cup Extra virgin olive oil
2 T white balsamic vinegar
1 T chopped fresh basil, plus more for garnish
1/4 t garlic powder
Salt and Pepper
Spiralized zucchini noodles (I bought from Harris Teeter prepared)
1 avocado, cubed
1 cup halved cherry tomatoes
Pearl sized mozzarella balls

1. Whisk olive oil, vinegar, basil, garlic powder, salt and pepper in a bowl.

2. Add zucchini noodles, avocado, tomatoes and mozzarella to the dressing and toss to coat.

Roasted Poblano Pepper Hummus

Roasted poblano peppers (or any other roasted pepper, I had a mixed bag of half dozen peppers roasted at the farmers market over the weekend. The mixture was amazing!)

2 or 3 cans chick peas, drained
3 garlic cloves
2 T tahini
Zest and juice of one lemon
Salt
1 t cumin
Olive oil
Liquid from canned chick peas

Roast peppers and remove skins. Remove seeds and roughly shop peppers.

Mix all ingredients except chick pea juice in food processor and mix up. Add chick pea juice until desired consistency.

Caprese Orzo Salad

1 cup dry orzo
Water packed mozzarella pearls
Grape tomatoes or multi colored tomatoes
1 bunch fresh basil, sliced in chiffonade

For the dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 t Dijon mustard
2 t honey
1 clove garlic, minced
1/2 t salt
Freshly ground pepper

1. Cook orzo in salted water according to package instructions. Drain and set aside stirring while it cools to keep from clumping.

2. Prepare dressing by combining olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper. Whisk vigorously.

3. Mix orzo, mozzarella, tomato halves, basil, and vinaigrette in a large bowl.

Sweet Potato and Butternut Squash Soup

We had an over abundance of sweet potatoes. So this is one of the two soups I made today.

Olive oil
1 yellow onion, diced
1 medium butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 green apple, peeled, cored and cubed
4 cups low sodium vegetable broth
1 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 cup of light coconut milk from the can in the Asian aisle (optional)
Salt and pepper

1. Heat olive oil in Dutch oven over medium heat. Add onion to pot and cook 5-7 minutes.

2. Add squash, sweet potato, apple, vegetable broth, spices from cinnamon to nutmeg, salt and pepper.

3. Turn heat up to medium-high, cover, and cook for 25 minutes. Turn off heat.

4. Using an immersion blender, purée the soup, adding in the coconut milk and additional sea salt.

Quinoa with Summer Vegetables

I made this up one day because I had an over abundance of Quinoa and summer veggies. Throw in whatever you want, but this mix was a good one for me. I was able to eat off of this for lunches for a week. Cheap and yummy!

Quinoa with Summer Vegetables

4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette

1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).

2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.

3. Cook corn however you want, cut kernels from the ear and save.

4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.

5. When ready to serve, add arugula and balsamic vinegarette to taste.

Black Bean Hummus

Also based on this Cooking Light recipe...

Black Bean Hummus

1 15 oz. can reduced salt black beans, drained
1/2 cup chopped fresh cilantro
2 Tablespoons tahini
2 Tablespoons water
2 Tablespoons fresh lime juice
1 Tablespoon extra-virgin olive oil
A dash of salt (not a lot)
2 garlic clove
2 jalapenos, seeded
1/8 teaspoon of Cumin

1. Throw everything in a food processor and mix it all up.

Spinach-Apple Salad With Maple-Cider Vinaigrette

As always, I can't claim credit for this recipe. My aunt gave it to me. She pulled it out of a magazine, but I don't know which one... When and if I find out who to credit, I will.

Spinach-Apple Salad With Maple-Cider Vinaigrette

Sugared Curried Pecans
1 6-oz. package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt
1/8 t. ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2/3 cup olive oil

Salad
1 package fresh baby spinach
1 Gala apple, thinly sliced
1 small rd onion, thinly sliced
1 4-0z package crumbled goat cheese

1. Prepare Pecans: Preheat oven to 350 degres. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a sngle layer ina nonstick aluminum foil-lined pan. Bake 10-13 min. or until lightly browned and toasted. Cool in pan on a wir rack 20 minutes; separate pecans witha fork.

2. Prepare vinaigrette: Whisk together cider vinegar and nxt 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any rmaining vinaigrette.

Alligator Eyes Dip

Love the name. Love the dip. Adapted from a friend's recipe.

Alligator Eyes Dip

1 can diced tomatoes, drained
1 can diced tomatoes with jalapeno, drained
2 serrano peppers, chopped with seeds
1 bunch scallions, chopped
2 garlic cloves, minced
1 can of black beans, rinsed
1 can black eyed peas, rinsed
2 teaspoons chopped black olives
2 Tablespoons of Olive Oil.
1/4 cup red wine vinegar
Sea Salt and Fresh Ground Pepper

Mix all together and refrigerate. The longer it sits the better the flavor!

Roasted Red Pepper Hummus

2 garlic cloves, crushed
1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/2 a lemon's juice
2 tablespoon olive oil
1/4 cup water
1/2 cup -3/4 cup roasted red peppers
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper

Throw it all in the food processor and mix it up.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

We love Thai food and haven't yet found a favorite spot here in Florida. I have found a decent noodle recipe that serves our purposes until we do find that new Thai joint that rocks our world. We like to serve this with some chicken thigh pieces marinated in some soy sauce, ginger, and a little sesame oil grilled on skewers.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
2 tablespoons hot chili oil (We like it extra hot, but you can always use less)
1 1/2 teaspoons salt
1 lb. Chinese egg noodles or angel hair pasta
12 green onions, thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

(1) Heat peanut oil in small skillet over medium heat. Add ginger and garlic, saute 1 minute. Transfer to large bowl.

(2) Add next 6 ingredients (sesame oil through salt) to large bowl with ginger and garlic. Whisk to blend.

(3) Cook noodles according to directions. Drain thoroughly and transfer to bowl with the sauce. Add sliced green onion and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Recipe credit: Bon Appetit, July 2007, page 70.