CREAMY TOMATO BASIL SOUP

This was a lovely way to use up late summer tomatoes - my youngest child even gave it a big thumbs up, and said it was the most "dewicious" tomato soup he has ever had. I served it with grilled cheese for the kids, and warm crusty bread for the adults.

CREAMY TOMATO BASIL SOUP

2 tablespoons olive oil
5 tomatoes (peeled if you wish) and chopped
1 medium onion, chopped
2 cloves of garlic, minced
1 (15-ounce) can of tomato sauce
1 cup chicken broth
1 teaspoon sugar
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, shredded
4 ounces of cream cheese, cubed
salt and pepper to taste

Heat oil in a saucepan, over medium-high heat. Add tomatoes, cover and cook for 10 minutes, stirring occasionally. Add onion and garlic, cook for a further 10 minutes.
Add tomato sauce, chicken broth and sugar, cover and simmer 15 minutes.
Add oregano, basil and cream cheese, cover and simmer 5 minutes, or until cheese melts.
Remove lid and whisk until cream cheese is fully incorporated. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August, 2011

WHITE CHOCOLATE BANANA AND CRANBERRY MINI-MUFFINS and APRICOT COCONUT BARS

I had planned to make both of these treats for the teachers - but because I was too busy chatting with my husband, I didn't measure the ingredients correctly for the apricot coconut bars - and although I would normally love an extra cup of sugar in my dessert, it threw off the cook time, look and taste. I have printed the recipe as it was originally, without the accidental sugar.

WHITE CHOCOLATE BANANA AND CRANBERRY MINI-MUFFINS

1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/3 cup dried cranberries
1/2 cup white chocolate chips
1 egg
2 ripe bananas, mashed
1/2 cup milk
4 tablespoons butter, melted

Heat the oven to 350F.
Grease 2 12-hole mini-muffin pans.
Sift flour and baking powder into a bowl. Stir in sugar, dried cranberries and white chocolate chips. Make a well in centre of dry ingredients.
In another bowl, lightly beat egg. Stir in mashed banana, milk and melted butter. Pour wet ingredients into the well in the dry ingredients and mix briefly to just combine.
Spon mixture into prepared muffin tin. Bake for 15 minutes or until puffed and golden brown.
Enjoy!

Recipe adapted from New Zealand Woman's Weekly
www.nzwomansweekly.co.nz/

APRICOT COCONUT BARS

2 1/3 cups flour, divided
1 cup butter, softened
1/2 cup sugar
2 eggs
1 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice
1 1/2 cups chopped apricots (the recipe called for fresh, but I used canned)
1 cup chopped walnuts
3/4 cup flaked coconut

Heat oven to 350F.
Line a 13-by-9 pan with foil, so that the foil hangs over the edges.
In a large bowl, beat 2 cups of the flour, butter and sugar at medium speed until dough forms. Press into bottom of pan. Prick dough all over with a fork. Bake 20 to 25 minutes or until pale brown.
Meanwhile, in same large bowl, beat eggs until blended. Beat in brown sugar, remaining 1/3 cup flour, baking powder, salt, vanilla and lemon juice.
Scrape down sides of bowl. Fold in chopped apricots, walnuts and coconut. Spread over crust.
Bake 18 to 20 minutes or until filling is set. Cool completely. Remove from pan by lifting foil ends, cut into bars.
Enjoy!

MACADAMIA NUT CRUSTED SEA BASS WITH COCONUT LEMONGRASS SAUCE AND MANGO SALSA

I was excited to attempt a recipe with a new ingredient - I had never cooked with lemongrass before. I had seen the plants at the Farmers Market, but was always a little intimidated - when I found lemongrass paste in the produce section of the supermarket, I thought I would give it a go!!
This was a wonderful combination of flavors and textures!! It did take a little time, having to make the sauce and salsa, but it was completely worth it.

MACADAMIA NUT CRUSTED SEA BASS WITH COCONUT LEMONGRASS SAUCE AND MANGO SALSA

1/2 cup coconut milk
2 stalks lemongrass, cut up or 2 tablespoons of lemongrass paste
1 tablespoon butter
1/4 teaspoon bottled hot pepper sauce
6 sea bass fillets (or orange roughy, haddock or cod)
1/2 cup macadamia nuts, finely chopped
1 tablespoon olive oil
Mango Salsa for serving

In a small saucepan, combine coconut milk and lemongrass, bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Cool slightly, strain, discard lemongrass. Return mixture to pan. Whisk butter and hot pepper sauce into warm sauce, season to taste with salt and pepper.
Coat one side of fish fillets with macadamia nuts. In a large ovenproof skillet, heat oil over high heat, add fillets, coated side up. Cook until brown on the bottom. Bake in a 350F oven for 8 to 10 minutes or until fish flakes easily when tested with a fork.
To serve, puddle the coconut sauce on the plate, place the fish on top, and serve the salsa alongside.

MANGO SALSA

In a small skillet, heat 2 teaspoon of olive oil, add two chopped shallots. Cook over medium heat until shallots are tender. Remove from heat, cool.
In a medium bowl combine 1 tablespoon lemon juice, 1 teaspoon pomegranate juice, 1 teaspoon sugar and 1 teaspoon rice wine vinegar.
Add sauteed shallot, 1 peeled and diced mango, 1 peeled, seeded and diced avocado, 1 diced tomato and 1 teaspoon chopped fresh cilantro.
Mix gently. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Carnival Currents Magazine

ROAST CHICKEN

This recipe was featured in Self magazine, under the heading "learn to dance and eight other things every woman needs to know". Sew a button, tie and necktie, and of course, roast a chicken.
It made for a perfect Sunday night dinner, and my very favorite part, was that my 8 year old son wanted to help with the meal preparations - it was fun showing him some cooking basics - he especially took to the chopping, and was fascinated when I smooshed the butter mixture under the skin. Maybe roasting a chicken is something every woman AND man should know.

ROAST CHICKEN

1 whole chicken
1/2 stick butter, softened
10 cloves garlic, divided use
3 sprigs of fresh rosemary, chopped
salt and pepper to taste
1 lemon, cut in half
olive oil

Preheat oven to 375F.
Rinse and pat dry the chicken, season with salt and pepper.
Chop 5 garlic cloves.
Mix butter, garlic, rosemary, salt and pepper.
Pull away the skin from the meat and smoosh about half of your butter mixture in there, making sure to get into every nook and cranny. Rub remaining butter all over the outside of the bird.
Season the cavity with salt and pepper, toss in remaining 5 whole garlic cloves and lemon.
Place the bird in a roasting pan, drizzle with a little olive oil, bake for about 20 minutes per pound, or until a thermometer reads at least 165F.
Set your chicken on a platter on the countertop and let it rest, covered with foil for 10 minutes.
Enjoy!

Recipe adapted from Self magazine
www.self.com/

FRESH MARGARITAS and WARM LEMON ROSEMARY OLIVES and LEAFY GREEN SALAD WITH PEARS and LATINA LASAGNA and MEXICAN CHOCOLATE POUND CAKE WITH MEXICAN CHOCOLATE SAUCE

Having just returned from Mexico, I wanted to cook dinner for friends, inspired by that part of the world.
A friend had made fresh Margaritas for me a while ago, which were absolutely delicious - I was excited to try making them myself, and found this recipe from Emeril Lagasse. The other recipes were from a story from Southern Living, where a group of ladies come together every year for a special holiday luncheon - how fun!!

FRESH MARGARITAS

3/4 cup lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup water
1/4 cup sugar
1 tablespoon lime zest
1 tablespoon lemon zest
1 cup tequila
3/4 cup triple sec
8 lime wedges
1/2 cup coarse salt
1 cup ice

In a medium saucepan, combine the lime juice, lemon juice, orange juice, water, sugar, lime zest and lemon zest.
Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests.
In a cocktail shaker, combine the cooled citrus syrup with the tequila, triple sec and ice. Shake until frothy and well chilled, at least 1 minute.
Place the coarse salt in a shallow dish or saucer. Wet the rim of each with a lime wedge, and dip the glass into the salt to coat.
Strain into the prepared glasses and garnish.
Enjoy!

Recipe adapted from  the Emeril Live Show, 2004

WARM LEMON ROSEMARY OLIVES

3 cups mixed olives
2 fresh rosemary sprigs
1 teaspoon dried crushed red pepper
1 teaspoon lemon zest
1 teaspoon olive oil

Preheat oven to 400F.
Place the olives, rosemary sprigs, crushed red pepper and lemon zest on a large piece of aluminum foil, drizzle with the olive oil.
Fold foil over olive mixture, and pinch edges to seal.
Bake for 30 minutes. Serve warm.
Enjoy!

LEAFY GREEN SALAD WITH PEARS

Stir 1 tablespoon of honey into 1/2 cup bottled olive-oil-and-vinegar dressing.
Place 8 cups torn butter lettuce and 2 pears, sliced, onto a platter. Drizzle with dressing and sprinkle with toasted walnuts.
Enjoy!

LATINA LASAGNE

1 1/2 pounds of fresh chorizo sausage, casings removed
1 (24 ounce) jar of tomato and basil pasta sauce
1 cup fresh cilantro, chopped
2 (4.5 ounce) cans of chopped green chiles
12 ounces of Mexican crumbling cheese
12 ounces of Mexican dipping cheese (seriously, this was how it was labeled in the supermarket)
1 cup crema Mexicana, table cream
2 large eggs, lightly beaten
12 no-boil lasagne noodles
1 (16 ounce) package shredded Mexican four-cheese blend

Preheat oven to 375F.
Cook sausage in a frying pan, over medium heat, 8 to 10 minutes, or until meat is no longer pink, breaking sausage into pieces while cooking. Drain, return to pan. Reduce heat to medium-low, stir in pasta sauce, cilantro and chiles, cook stirring often, 5 minutes.
Stir together cheeses, crema and eggs until smooth.
Spoon 1 cup of sauce mixture into a lightly greased 13-by-9 pan. Top with 4 lasagne noodles. Top with half of cheese mixture, one third of shredded Mexican cheese blend, and one-third of remaining sauce mixture.
Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and shredded cheese blend.
Cover with aluminum foil.
Bake for 45 minutes. Uncover and bake for 15 minutes, or until golden and bubbly. Let stand 20 minutes before serving.
Enjoy!

MEXICAN CHOCOLATE POUND CAKE WITH MEXICAN CHOCOLATE SAUCE

8 ounce chocolate chips
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
whipped cream and Mexican chocolate sauce for garnish

Preheat oven to 325F.
Microwave chocolate in a bowl, at HIGH for 1 minute, or until chocolate is melted and smooth.
Beat butter at medium speed with a mixer, 2 minutes, or until creamy. Gradually add sugar, beating 5 to 7 minutes, or until light and fluffy.
Add eggs one at a time, beating just until yellow disappears after each addition.
Stir in melted chocolate, chocolate syrup and vanilla until smooth.
Combine flour and next 3 ingredients, add to butter mixture altenately with butter milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Pour batter into a greased and floured tube pan.
Bake for 1 hour and 15 minutes, or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes, remove from pan to wire rack, and let cool completely.
Garnish if desired, with whipped cream and chocolate sauce.
Enjoy!

MEXICAN CHOCOLATE SAUCE

8 ounces of chocolate chips
3/4 cup whipping cream
2 teaspoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
Pinch of salt
1 tablespoon butter

Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally 3 to 4 minutes or until mixture is smooth and chocolate is melted.
Remove from heat, whisk in butter until melted.
Serve immediately.
Enjoy!

Recipes adapted from Southern Living, November 2010
www.southernliving.com/

SOFT ROLLS

As much as I try to cook with yeast, it still scares me and I still don't seem to be able to master it!!
A friend had brought back some amazing butter from France, studded with granules of salt, and I wanted something special to pair it with, so I thought I would attempt home made bread!! Im not sure the rolls were of a quality to serve with the fabulous butter, but my son enjoyed helping me make them, and my family definitely enjoyed eating them.

SOFT ROLLS

1 2/3 cups milk, at room temperature
4 1/2 cups bread flour
1 ounce active dry yeast
2 3/4 teaspoons salt
4 tablespoons sugar
1/2 cup butter
2 eggs
1 egg, beaten

Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix for about 15 minutes.
Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
Portion dough into 2-ounce balls (about the size of a small lime) and place on a baking sheet.
Let rolls rise 30 to 45 minutes.
Preheat oven to 350F.
Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.
Enjoy!

BANANA NUT BREAD

I baked this for 10 minutes longer than the recipe specified, but the middle of my bread was still quite gooey!! The cooked bits were really yummy, and our chickens enjoyed the rest.
If I made this again, I would spread the batter between 2 loaf pans, and cook for 30 - 45 minutes, or until toothpick inserted into the middle of the bread came out clean.
The loaf pan in the picture is the one my husbands mother used to bake her wonderful breads - I love the memories being revisited and created.

BANANA NUT BREAD

  

3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
2 cups mashed ripe bananas
1 1/2 cups vegetable oil
1 cup crushed pineapple, drained
2 teaspoons vanilla extract

Heat oven to 350F.
Grease 1 (9-by-5 inch) loaf pan.
In a large bowl, combine flour, sugar, nuts, baking soda, salt and cinnamon, set aside.
In a separate bowl, combine eggs, bananas, oil, pineapple and vanilla.
Stir banana mixture into flour mixture until flour is just moistened. Turn batter into prepared pan. Bake 1 hour or until a pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and place on a wire rack until completely cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2011