Roasted Tomato & Basil Soup

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• 3 lbs tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 1 chopped yellow onion
• 6 garlic cloves, minced
• 2 tbsp butter
• sprinkle of Cayenne
• 1 can of crushed tomatoes
• 4 cups fresh basil leaves, packed (I couldn't find that much basil)
• 1 tsp fresh thyme leaves
• 3 cups chicken stock
• 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

Greek Veggie Dip

1 Cup Light Cottage Cheese
1/2 cup shredded light feta cheese
1 tbsp lemon juice
1/2 tbsp oregano
1 clove garlic
12-15 kalamata olives
2/3 chopped red pepper
1/2 cucumber, grated
salt and pepper


Blend the cheeses, lemon juice, garlic and oregano until nice and smooth. Stir in everything else. Chill for 2 hours and then serve with veggies or pita wedges.

Recipe adapted from cooks . com

Peanut Butter Brownies

1/2 Cup butter
1 TBS. water
3/4 cup sugar 
1 1/3 cup chocolate chips
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking soda
1 c. flour
2 eggs
1/2 cup butter
1 1/4 cup peanut butter
1 cup icing sugar
1 cup chocolate chips

Brownies
Microwave 1-2 min. in ceramic bowl:  1/2 cup butter,  1 TBS. water, 3/4 c. sugar
Add, mixing in until melted:  1 1/3 cup chocolate chips
Next, add the chocolate mix to the following in mixer bowl:  1 tsp. vanilla, 1/4 tsp. salt, 1/4 tsp. baking soda, 1 c. flour,  2 eggs
Mix all the above in mixer, 3-5 min. on high. Pour into 9 x 13" pan, lined with foil for easy cleanup. Bake at 350 degrees for 20 min. Let cool completely in refrigerator, then turn out of pan, pulling foil off bottom. Put back in pan, spreading the following on when brownies have cooled (several hours).
Peanut Butter FillingMicrowave 1 min. in glass bowl:  1/2 cup  butter
Add to bowl:  1 1/4 cup peanut butter
Mix the above well, then add: 1 cup icing sugar
Mix again; this will be a thick mixture. Spread on brownies and chill, 1/2 hr. or so.
Chocolate layerMicrowave 1-2 min. in glass bowl:  1 cup chocolate chips
Drizzle melted chocolate on top of peanut butter layer. Spread evenly over top with spatula. Chill 15 min. or so, then cut into bars.


recipe from pc cuisine

Tomato, Rocket, Mozzarella Summer Salad

I was watching the Food Network and they had the most amazing sald ever on there. All I can think about is the colour of the tomatoes and how perfect it would be to eat on a patio in the sun!
Ripe vine tomatoes, sliced
chopped raw garlic
sea salt
fresh buffalo mozzarella, ripped into chunks
rocket / arugula
fresh basil
freshly grated parmesan
salt and pepper
drizzle of olive oil and balsamic vinegar

Summertime heaven!

Rocket is impossible to find in this city. I had to use mixed field greens that included it!

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Carrot Cauliflower Soup

1-Medium potato diced
4 medium carrots diced
1 cup chopped onion
1 small head of cauliflower, cut up
2 cups water
4 tsp chicken bouillon powder
1 tsp. beef bouillon powder
1 tsp. prepared mustard
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp. pepper
1 cup medium cheddar cheese
3 tbsp. sherry (or alcohol free sherry)

Combine first 5 ingredients in a saucepan, Cook until veggies are done. DO NOT DRAIN. Stir in next 8 ingredients. Pour into LARGE bowl. In 3 or 4 batches puree in food processer or blender. Return to saucepan. Add sherry. Heat until very hot. Makes generous 7 cups of soup. 

From Cooking Cache

Bacon and Chocolate Chip Cookies with Maple Glaze

• 3/4 cup butter 
• 2/3 cup packed brown sugar
• 2/3 cup granulated sugar
• 1 teaspoon hazelnut OR almond extract
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 2 lbs high quality bacon, cooked and crumbled (about 2 cups)
• 1/2 lb high quality bacon, cooked in whole strips 

MAPLE GLAZE: 

• 2 cups powdered sugar
• 1 tablespoon maple extract 
• Splash of shagbark hickory syrup (OPTIONAL) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
  

DIRECTIONS:

1. In a large bowl, cream the butter, sugars, extracts and eggs. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
2. Dough will be slightly soft. If you want a more cake-like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough in refrigerator and let rest 1 hour.
4. Preheat oven to 350°F.
5. Remove dough from fridge. Roll 2 tablespoons worth of dough into ball. Set dough balls about 2 inches apart on ungreased cookie sheet. Flatten dough balls slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on cooling rack while you make the glaze.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, shagbark syrup and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Wisk all ingredients together until smooth and creamy.
7. Spread a small amount of glaze on top of each cooled cookie and top with a small piece (1 inch) of crisp bacon.

recipe from No Sporks Allowed