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Whiskey Wednesday ~ Holiday Traditions

Whiskey Wednesday ~ Holiday Traditions

On this Whiskey Wednesday let’s talk about some holiday traditions. While it may seem a stretch to some people to combine Christmas and Whiskey, whiskey is more traditional than milk and cookies.

In Ireland, for example, whiskey flavors and probably colors all parts of the season.

From the Irish Christmas cake which is made in early December and eaten with a drink of tea or whiskey was a symbol of hospitality of the season. It is full of currants, sultanas, and other fruits soaked in whiskey. The fruit should enjoy the holiday, too!

On Christmas Eve in Ireland it is traditional to leave out snacks for Santa, but a pint of Guinness or dram of whiskey is traditional.

Of course at the traditional greeting and toast, whiskey glasses raised, is Nollaig Shona Duit.

Ireland isn’t the only country where whiskey traditions abound during the holidays. Of course, Scotland is an easy second guess, but other countries in the UK also enjoy a good Christmas cake during the season and something lovely to drink with it.

Also, around the United States there are many Christmas traditions that whiskey are a part of.

I know of families who make a Whiskey punch every Christmas. The adults seem almost as excited for this tradition as children are waiting for the fat man in the red suit.

One of the traditions that I remember taking part in was when a group of friends would stop by annually for a Christmas toast. They went to the houses of friends and shared a drink, raising glasses in a toast of good cheer. It was always whiskey.

Do the people in your life have whiskey traditions for the holidays?

If you don’t it is not too late to start one. My personal favorite is leaving a glass of whiskey (and a pint of Guinness if I’m being honest) out for Santa with a nice plate of cheese.

Whatever your Christmas traditions, whiskey or not, my toast to you on this Whiskey Wednesday and this holiday season is:

Walls for the wind

And a roof for the rain,

And drinks bedside the fire,

Laughter to cheer you,

And those you love near you,

And all that your heart may desire.

 
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Posted by on December 19, 2018 in Uncategorized

 

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Whiskey Wit

Whiskey Wit

I am not Oprah Winfrey. However, I, like Oprah, have some favorite things. One of those things is Whiskey. Many (or most) but not all Wednesdays I post fun little sayings and graphics to my Twitter and Instagram about Whiskey. After all, they don’t call it #whiskywednesday for nothing.

Honestly I do not know why I have not shared them here before. Now I am going to share several of them at once on a Saturday and then start sharing them more regularly with you on Wednesdays.

#Whiskeywednesday

I will also try to impart a bit of the wisdom I have picked up about whiskey from time to time. I assure you that it is not a wealth of knowledge. It Is a small bit of knowledge that I will share with you. Please feel free to share your whiskey knowledge with me in return.

Mostly, I hope you find a bit of humor along with a small amount of wisdom in my posts.

For example:  Only use clear distilled or spring water for ice cubes or to add to your whiskey. The chlorine and other impurities in tap water will change the taste and composition of the whiskey. Don’t do it!

So let me catch you up with a few of my #whiskeywednesday witticisms.

Whiskey Neat

Whiskey Neat

Optimism

Optimism

Appreciate the Little Things in Life

Appreciate the Little Things in Life

 
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Posted by on July 14, 2018 in Uncategorized

 

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Traeger® review

You might notice that there has been a substantial amount of grilling of Orts lately. Well, let me remind you that it is summer here in Kansas and that means it is HOT.

As beautiful as I, a lifelong Kansan, think that my state is I can attest to the Kansas Summer Heat. Generally the heat holds off from the scorching temperatures until August, but this year the triple digit heat started in June.

I’m not saying it’s been Hot in Kansas, but

 

Satan called. He wants his weather back.

Satan Called. He wants his weather back.

Summer is always a good time to grill, but I’ve been asking The Hubs to grill more than usual. I know how to grill. It’s something my dad taught me to do when I was younger. In fact, my parents bought me my first charcoal kettle grill. In fact, we still own one that we use.

However The Hubs decided last year that he wanted a Traeger® pellet smoker. He assured me that it would be worth it and that I would grow to love it. He was not wrong. I have grown to love what comes out of or off of the smoker.

If you’re not familiar with a Traeger®, it is a wood fired pellet smoker. Unlike charcoal or propane grills they are electric and therefore require an outlet to be close. It uses hardwood pellets which are come down from a side-mounted hopper into a central burn chamber by an auger. They are then ignited by a hot metal rod. The Traeger® provides precise, digital temperature control. It is as easy to operate as an oven; all you have to do is fill the hopper with pellets, flip a switch to on, and select the temperature you want from smoke to the maximum temperature of 450 degrees Fahrenheit.

The first thing that The Hubs did to make me a believer was he smoked water in the Traeger®. Bear with me. He used a bread pan and put some distilled water in it and smoked the water in the smoker. When it returned to room temperature he froze it. Then I used the smoked ice in my whiskey. Can you believe it?

Next, he smoked some cheese. He has gotten so good at smoking cheese that I have given smoked cheese as gifts. Amazing.

The Traeger® can bake breads, like the Naan we had for dinner recently. It grills and smokes meats and vegetables to perfection. Also, it’s as good to use in cold weather as it is in the scorching summer heat.

As far as downsides, I have yet to find one in almost a year. It takes about 20 minutes to come to temperature which is about the same as a charcoal grill. The cleanup is the same or less than with a charcoal grill, because there is limited ash to clean up from the pellets.

This might be the best cooking ‘gadget’ or device that my husband has ever asked for. The food that comes off of it is amazing, it is easy to use, and I don’t have to be the one cooking! Oh, and it can smoke water to make smoked ice for excellent whiskey drinks.

Who doesn’t want to own a Traeger®? Smoked ice for whiskey???   If that doesn’t sell you on it, then the smoked cheese surely will.

*This review is not sponsored by Traeger®, and is the opinion of this writer.

 
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Posted by on July 7, 2018 in Uncategorized

 

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

I have wanted to make these restaurant copycat Chicken Lettuce Wraps for years. While I have not had the original at the restaurant the recipe sounded good to me. Honestly I wasn’t sure my family would like them.

Imagine my surprise when The Hubs did some meal planning and grocery shopping and came home with the ingredients to make Chicken Lettuce Wraps.

While I was in the kitchen whipping these up last night D4 seemed concerned. Of course ground chicken cooks up differently than ground beef so that worried her. I explained that it was chicken and she gave a half scowl. She did tell me that she would at least try it. D3 wasn’t going to be eating with us, so I didn’t have to cater to her palate.

The Chicken Lettuce Wraps came together quickly, in about the same amount of time that it took my rice to cook. I waited for the reviews from The Hubs and D4. While I had no concerns that The Hubs would like it, and did, I waited for D4. She admitted that she did like it, quite a bit.

This was such a fresh summer meal. Since it didn’t take long on the stovetop it didn’t heat up the kitchen on a hot day. The Romaine hearts were perfect vessels to hold the filling; they were refreshing and added the needed crispness.

I served mine with fresh sliced red and yellow peppers and rice. This recipe would lend itself to becoming vegetarian friendly by replacing the chicken with meatless crumbles.

Chicken Lettuce Wrap

Chicken Lettuce Wrap

Have you ever tried the original or copycat Chicken Lettuce Wraps? I assure you that these won’t disappoint you.

Chicken Lettuce Wraps

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic (minced)
  • 1 onion (finely diced)
  • ¼ cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon ground ginger
  • ½ tablespoon Sriracha
  • 1 can water chestnuts (drained and diced)
  • 3 tablespoons green onion (sliced, more for garnish if desired)
  • Sea salt and pepper to taste
  • 8 Romaine heart leaves
  1. In a large skillet, heat olive oil over medium high heat. Add ground chicken and cook until done through. Using a fork or spatula, break up chicken as it cooks. Drain grease, if necessary.
  2. Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger, and Sriracha. Cook until onions are translucent, about five minutes.
  3. Add water chestnuts and green onions. Continue to cook until the water chestnuts are tender and sauce thickens slightly, stirring occasionally. Season with salt and pepper.
  4. Spoon about ¼ cup of the mixture into the center of a Romaine heart. Garnish with green onion slices. Serve.

 
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Posted by on July 3, 2018 in Uncategorized

 

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Cherry Brownie Pudding

Cherry Brownie Pudding

 

One of the things I love most about summer is the bounty of fresh produce. It is so rewarding to eat foods fresh out of the garden or off of a tree. The downsides to homegrown are when the fruits or vegetables are ready you have to take care of them, and it is hot outside. I was able to overcome the heat issue with this Slow Cooker Cherry Brownie Pudding.

Brownie Pudding is a single dish with a cake-like brownie and a rich chocolate sauce. My mother had a recipe for that she made during my childhood. My 2nd brother loved it. So did I.

When I was putting this together D3 was my helper. She wasn’t sure she would like Cherry Brownie Pudding and thought that the way it was going together was strange. However, she was excited to try it.

Daughter Four, who was not in the kitchen area while this was being made, was mind blown when I said that it wouldn’t be done for at least 2 hours. When I caught her in the refrigerator later I asked what she was doing. She was looking for the Cherry Brownie Pudding. I told her it wasn’t in the fridge. So she started to look in the freezer.

When I told her that the Cherry Brownie Pudding was in the Slow Cooker she was even more confused. What kind of pudding gets made in the slow cooker?

The wait was painful for her. Honestly, the wait was a little bit painful for me. I wanted to see if this was as good as the brownie pudding my mom made. Also, I wanted to see if the paper towel hack worked as well for this as it did for cobblers.

To everyone’s delight the Cherry Brownie Pudding was excellent. In fact, it may be one of the best things I have ever made in a slow cooker. It turned out perfectly; as if it had been baked in the oven. The flavors were spot on.

When I make this again I might reduce the sugar, and maybe even the cocoa powder. It was so rich! Even though I had served small dishes of dessert no one asked for another bowl. That’s rich.

Do you love fresh Summer produce as much as I do? If so, how do you deal with the timing and heat issues? I would love to know!

Cherry Brownie Pudding

  • ½ cup dairy sour cream
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter (melted)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 cups fresh pitted cherries
  • ½ cup dark chocolate chips
  • For Pudding:
  • ½ cup brown sugar (packed)
  • 2 tablespoons cocoa powder
  • 1¼ cup hot water
  1. Spray the inside of slow cooker with nonstick cooking spray.
  2. In a large bowl combine sour cream oil, butter, and vanilla. Beat until blended.
  3. In a separate bowl stir together flour, sugars, cocoa powder, baking powder, and salt. Add into the sour cream mixture until combined.
  4. Fold in cherries and chocolate chips.
  5. Pour into batter into slow cooker.
  6. In a small bowl, combine brown sugar and cocoa powder. Stir in hot water until blended.
  7. Pour over the batter in the slow cooker; do not mix.
  8. Drape a paper towel under the lid of the slow cooker with the sides of towel extending outside of the slow cooker.
  9. Cover and cook on high for 2 hours, or until set.
  10. Turn slow cooker off and allow to stand for 15 minutes uncovered before serving.
  11. Serve warm with vanilla ice cream or whipped topping if desired.

 
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Posted by on June 26, 2018 in Uncategorized

 

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Slow Cooker Peach Cobbler

Slow Cooker Peach Cobbler

April 13 is National Peach Cobbler Day. There was no one in my home complaining when I made a Slow Cooker Peach Cobbler to celebrate.

In my home growing up my mom made things that she was familiar with mostly. My dad, even before his time as a food writer and editor, was always about the adventure. He liked to try things he had read about or heard about. I believe cobbler was one of those things.

A true cobbler is a stewed fruit mixture topped with a biscuit-like topping. Traditionally the topping is not poured over, rather laid on and pressed together. This, according to my father, was why it was called a cobbler. The topping was cobbled together like stone streets.

While there are many variants on cobbler and many spin offs, the traditional cobbler is my favorite. While I am obviously not opposed to trying new things, since I try something new almost every day, I prefer the traditional. It should come as no surprise to anyone that I like a sweet biscuit to top off my cobbler!

I have baked cobblers many times. Daughter Number Four is a fan of cobbler, and her knowledge scored her some points in a recent Scholars Bowl event. Her favorite cobbler just happens to be peach, so she was overjoyed.

There is no difference in the ease of preparation between a baked cobbler and a Slow Cooker Peach Cobbler. The big win for me is the set it and forget it aspect. It takes all day to cook so I don’t have to stay right there and watch the process.

Bear in mind there are some tricks to making biscuit topped things in a slow cooker. I have made slow cooker pot pie and cake before and the method is similar. The point of a slow cooker is to cook things using a low and slow method. Also, it provides a steamy atmosphere as opposed to a dry one, which most things are baked in. Therefore, the moisture has to be reduced. One tip is to drape a lint free kitchen towel over the crock before placing the lid. Another thing that can help is to stopper the vent using a paper towel. Additionally, removing the lid during the final cooking time and increasing the heat helps to dry out and crisp up biscuit like toppings.

Peach Cobbler

Peach Cobbler

My Slow Cooker Peach Cobbler was delicious. I had purchased some vanilla ice cream to serve with it, although The Hubs said he would have preferred real cream or whipped cream. Any of those are acceptable with a fruit cobbler.

Daughter Number Four was not disappointed at all. She repeated several times that Peach Cobbler is one of her favorite desserts. Unfortunately, she seemed a bit disappointed that I had used frozen peaches and not fresh, but they aren’t quite in season here. My explanation did help a bit. She has challenged me to make this cobbler again when peaches are abundant.

Slow Cooker Peach Cobbler is definitely a recipe I will be making again and taking to share with friends and family when the occasion arises.

Are you a fan of cobblers or some the related dishes like buckles, crumbles, slumps, or crisps? For me, a cobbler is even more satisfying than a fruit pie. It must be the thick biscuit topping! I love it.

Slow Cooker Peach Cobbler

Filling:

  • 2-3 pounds peaches (sliced (frozen is fine))
  • ¼ cup brown sugar
  • 2-3 tablespoons Bourbon
  • ¼ teaspoon salt

Topping:

  • 1½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ½ cup butter (melted)
  1. Place the peaches, Bourbon, brown sugar, and salt in a large slow cooker. Stir to coat and then spread out evenly.
  2. In a large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk then fold in melted butter until smooth. Using a large spoon, spoon the batter over the peaches like drop biscuits. Use the back of the spoon to smooth the batter ensuring that it covers the top and reaches the sides.
  3. Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it does not hang down. Cook on high 4-6 hours or on low for 7-9 hours.
  4. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. If it does not seem crisp on top, remove the lid and turn the slow cooker to a high for 30 minutes.

Serve warm with ice cream or whipped cream. Fresh is best.

 
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Posted by on April 17, 2018 in Uncategorized

 

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Homemade Corn Dogs

Homemade Corn Dogs

An odd food holiday or food themed day is on March 28. It is deemed “Food on a Stick Day” or “Something on a Stick Day”. It seemed obvious to everyone I mentioned it to that corn dogs was the answer. While I know my family likes corn dogs, I don’t eat red meat so thought maybe I should make something else. I chose two foods on a stick. Yes, I did make homemade corn dogs.

Given my past successes and failures at deep frying I was a slight bit pessimistic. Of course I did look up several recipes for homemade corn dogs so I had a fairly good idea of what was in store. I had purchased 2 packages of hot dogs, one beef and one non-meat. Because I had some sticks on hand already I did not need to buy any of those. It seemed like a good start.

Everyone in my household was very eagerly awaiting the corn dogs. You would think they were at the San Diego County Fair waiting in line at Chicken Charlie’s. The girls and The Hubs were very excited for homemade corn dogs.

I started them in The Hubs fryer. It didn’t go so well, so I got out my Fry Daddy. That was working better, but still not perfectly. The Hubs walked in and saw a plate of fails, looked over at me and with a mouthful of failed corn dog said, “cook them without the stick”. I am married to a genius. From that point there were no problems.

The homemade corn dogs fried beautifully. They weren’t as uniform as the pre-made purchased kind, but they were good. I don’t officially know how many the girls ate, but I overheard Daughter Number Four utter the number 4.

According to The Hubs he ‘almost’ liked the non-beef ones better because they weren’t greasy. I thought they were excellent. While I do not eat even the non-meat hotdogs very often it is an occasional treat. Homemade corn dogs were especially treat-like.

The Hubs also thought the homemade corn dog batter would be great for some other deep fried goodies. I guess that means I see deep frying in my future.

What comes to mind when you hear “food on a stick”? It would be fun to have an entire food on a stick menu!

Homemade Corn Dogs

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons sugar or honey
  • 4 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 16 hot dogs
  • 16 wooden popsicle sticks or skewers
  • Oil for deep frying
  1. In a large bowl, mixing bowl, or blender jar combine cornmeal, flour, salt, sugar, and baking powder. Add egg and milk and blend thoroughly. This will be a stiff mixture.
  2. Preheat oil in deep fryer or in a large skillet with high sides.
  3. Pat hot dogs with a paper towel to remove moisture.
  4. Dip hot dogs in batter, ensuring the dog is covered completely. Drop into hot oil, turning to cook evenly, until golden. Remove corn dog from oil to drain on a paper towel.
  5. Serve with ketchup, mustard or other condiments.

Sticks can be placed inserted cooking if the fryer or skillet will hold the corn dog and stick. Otherwise, stick can be inserted after cooking.

 
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Posted by on March 30, 2018 in Recipe, Uncategorized

 

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Coffee Break

While I write primarily about food and family there are other things I am passionate about. In fact, if you know me personally you know another thing I am very passionate about: coffee. So for this post I am not writing about food. I am taking a coffee break.

I always like to give some history to what I write about, so let me tell you a little about my love affair with coffee. My parents always drank coffee. Every day, from their rising moments the smell of coffee was in the air. The method of brewing wasn’t always the same, but the coffee was always brewed.

One of my favorite brewers my parents had when I was young was a glass stovetop percolator that I remember watching as it brewed over the blue flame on their gas stovetop. My mother insists that it made one of the best tasting cups of coffee she has ever had.

To note: my parents did not allow me to drink coffee as a child, so although I loved the smell and watching it brew or perk I did not drink coffee. That changed when I was in Junior High. Before you judge my parents, my coffee drinking started in church.

Living in a small town the number of Junior High and High School people attending my Sunday school was under 10. However, we were tasked with brewing the coffee for people to drink during the Fellowship following the church service. We had to make coffee in a large silver coffee urn. I can still see it with the directions to make the coffee; written on a piece of paper, in red ink, taped to the outside of the electric coffee maker. Once the coffee was brewed we ‘had’ to taste it to make sure it had brewed properly.

That was the beginning of the love of the taste of coffee. I had already fallen for the aroma, but the taste is what I loved.

Throughout my life I have developed more than a love for coffee, but a passion. Tasting coffee wherever I go is more than a hobby for me, it is a way of life.

I have also learned what makes an amazing cup of coffee, brewer, filter, coffee bean, grind and water.

Now let me tell you of the amazing discovery I made at my mother’s house over the weekend. I discovered a Pyrex Silex vacuum coffee maker. How thrilling. She said that she doesn’t know where it came from, but believes that my father picked it up at a garage sale a few years before his stroke. To my knowledge he had never even used it.

Silex Coffee Maker

Silex Coffee Maker

This morning I had some time to spend at mom’s. Today was the day to try the coffee maker. I brewed a lovely pot of coffee for my mother and me this morning. It was exciting to watch the coffee brew. It had been years since I had stood by the stove and watched through a glass pot as the water transformed, using magic beans, into a delicious cup of life giving potion. This was actually 6 cups of potion.

Coffee, after being brewed in Silex

Coffee,

I will get back to the cooking and food now. I hope you enjoyed the coffee break!

 
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Posted by on March 10, 2018 in Uncategorized

 

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Lentil Pasta

Lentil Pasta

Lentil Pasta

In years past our family has pursued giving something up for Lent as a group effort. This year there is so much going on in our world that I gave the girls a choice. Daughter Number Four chose to give up meat for Lent. In many households going meatless is hard. For our household we’ve had a vegetarian for over 6 years and I have moved through degrees of meatless eating for decades. In fact, that’s how I came upon this amazing lentil pasta sauce.

I have mentioned before that the one of the more challenging parts of meal planning and cooking for vegetarians living with omnivores is putting together meals that are pleasing and palatable to everyone. This Lentil Pasta Sauce fits in perfectly with for a mixed eating style family.

My initial meal plan was to only serve the pasta sauce over spaghetti noodles. Based on some menu changes based on the snow and ice this week, I did not make the ground beef hash on the menu for last night. Instead, I made meatballs to serve with the spaghetti and the Lentil Pasta Sauce. It was a change that made everyone in the house not just satisfied, but happy.

I served the Lentil Pasta Sauce over the meatballs and spaghetti for The Hubs and Daughter Number Three and didn’t add meatballs to the plate for Daughter Number Four or for me. The side dishes for this meal were homemade soft Italian bread and steamed broccoli.

I would love to know if you have meat and non-meat eaters in your house, and if so, do you plan one meal around everyone or do you make two separate meals?

Lentil Pasta

  • 1 cup onion (chopped)
  • ½ cup carrot (grated)
  • 1 teaspoon garlic (minced)
  • 1 tablespoon olive oil
  • 1 15- ounce can diced tomatoes
  • 1 8- ounce can tomato sauce
  • 1 cup water
  • ¼ cup lentils (rinsed)
  • 1 teaspoon dried basil
  • 1 teaspoon granulated sugar
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper sauce
  1. In a 2-quart saucepan heat oil over medium heat.
  2. Add onion and sauté until soft.
  3. Add carrot and garlic and heat through, stirring to combine.
  4. Turn heat to low and add remaining ingredients.
  5. Simmer for one hour.
  6. Serve over warm pasta.

 

 
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Posted by on February 23, 2018 in Dinner Recipes, Uncategorized

 

Tomato Soup Recipe

Tomato Soup Recipe

In typical Kansas fashion the weather yesterday was full of fun surprises. When I got up it was in the low 60’s outside. Within the next two hours the temperature dropped 30 degrees. I was delighted that the Pork Loin with carrots and potatoes I put on the menu and pulled out of the freezer would be perfect for the cold temperatures.  The weather gave me an opportunity to create a perfectly wonderful vegetarian tomato soup recipe.

I had baked the peanut butter donuts for breakfast. The rest of the cold day could be spent doing things other than cooking.  https://ortsofsorts.com/2018/02/19/peanut-butter-donuts/

Especially since the Pork Loin was a freezer to crock pot recipe that cooked all day without any help from me. That gave me an opportunity to spend some time with my mother. We watched a movie and had some snacks she had made. When I got home the house smelled incredible. The aroma made me so hungry. It was at that moment I realized that I had no idea what I was going to have for dinner. Here it was cold outside, the house smelled wonderful, and I was not going to eat the pork loin for dinner.

I have been using this pork loin recipe since 2013 and it is one that I made for Daughter Number One and SIL for Christmas.

https://ortsofsorts.com/2013/10/28/freezer-to-slow-cooker-2-more-pork-loin-recipes-and-onion-soup-mix/

I perused the pantry to see what I had that could be turned into a lovely dinner for myself. I had everything necessary to make a delightful tomato soup recipe complete with homemade croutons.

Tomato Soup

  • 2 tablespoons butter
  • ¼ red onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 can diced tomatoes in juice
  • 1 tablespoon dried basil
  • 2 cups vegetable broth
  • ½ to 1 cup milk or ½ and ½
  • Salt and pepper to taste

Homemade Croutons

  • 4 slices bread
  • ½ tablespoon butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried basil
  • Cooking spray

Garnishes, if desired

  • Sour Cream
  • Parmesan Cheese
  • Crushed Red Pepper Flakes
  1. Preheat oven to 250 degrees.
  2. In a 2 quart saucepan melt butter over medium heat.
  3. Add onion and sauté until tender.
  4. In a food processor or blender purée tomatoes. Set aside
  5. Add minced garlic and cook for 2 minutes, stirring not to burn.
  6. Add tomatoes and basil and heat until just boiling.
  7. Reduce heat to low.
  8. Stir in broth.
  9. Simmer for 15-20 minutes.
  10. Remove from heat
  11. Stir in milk or ½ and ½ until blended.
  12. Serve with homemade croutons and desired garnishes.

Croutons

  1. Cut bread slices into fourths.
  2. Coat a baking sheet with butter.
  3. Place bread pieces onto baking sheet.
  4. Sprinkle garlic powder, onion powder, and basil over bread.
  5. Spray lightly with cooking spray.
  6. Bake for 5-10 minutes until lightly browned. Turn and bake another 5 minutes until browned.
  7. Top soup with croutons.

Garnish as desired.

 
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Posted by on February 20, 2018 in Uncategorized

 

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