Many of you know by now, and if not, then I am here to tell ya, that later this year, when our youngest graduates from high school Scott , Fenway and I will be re- locating to Colorado. In fact, he is already there and has been since last June.
When I went full- force (more forceful, rather) with this blog it was because I knew that this was in our future, and I wanted to set this up to be able to share my experiences with my family and friends. I couldn’t tell you all that back then, but I can now 😉
This will be a huge adventure for us on many different levels.
1~ we’ve never lived out of New England
2~ Our entire families are back here in Massachusetts
3~ Our children Ryan, Alison, Jason and Amanda will be in 3 separate corners of the country, with Scott Fen and I in the center. We have always been a pretty tight family as far as families go, so this will take some adjusting.
4~ Scott and I have never lived alone! We had Jason so early in life that we were a ready -made family right from the start..
So we will be empty nesters at the ripe ages of 42&43 in a completely new part of the country for us!
so after knowing all of this, I have now shared it with you…. the next few months will most likely be the craziest of my life ( and TRUST me, I’ve had crazy times) but it will also be fun. I intend to MAKE it fun 🙂 And share much of our adventure ( including a cross-country drive with Fen in my jeep)
In the meantime, I have a recipe for you. I developed this by using my favorite way of cooking. Look at what I have in house and try to be creative.
Last week cherry tomatos were buy one get one free at my grocery store. When you can get free maters in the dead of winter, you take get them. And if you are like me you hide them, especially if you have someone ( no names) who might possibly eat that whole container at once…… And then if you are really like me, then you forget that you hid them… and when you find them, well, they look less than desirable.
THAT is how I came up with this recipe. ( the tomatoes weren’t rotten or anything, just starting to shrivel… feel free to use perfectly plump tomatoes in the recipe if you want to skip the dumb blonde** step of forgetting that you hid them)
creamy roasted tomato and garlic soup
2 pints of cherry tomatoes
1 head of garlic
1 large onion
1 TBSP olive oil
1/2 cup cooked cannelloni beans
2 cups low sodium chicken broth ( use veg broth to make vegetarian/ vegan)
salt, pepper. dried thyme
Preheat oven to 375.
rinse tomatoes and pat dry. pu them on a non-stick cookie sheet. Cut up onion and toss with the tomatoes.
Cut the head off of the garlic and place in a small piece of aluminum foil.
Spilt the olive oil between the garlic head and the tomato -onion mixture. Close up the top of the aluminum foil and squeeze tightly. Place garlic in in center of tomato onion- mixture and sprinkle with salt, peper and dried thyme.
Roast veggies for about 20-25 minutes. Remoce garlic from foil ( carefully, it will be hot) and squeeze all of the cloves ( now delisciously sweet) into a blender.
Add all veggies and any bits that may have accumulated on the pan.
Add the beans, and broth and blend on low for 2 minute, then increase speed to high for 2 minutes
( if you use hot broth, then make sure you take the little glass insert out of the top of the blender and cover with a kitchen towel to prevent hot splattering liquid… I used the broth cold as well as the beans and just reheated the soup once it was done)
Once soup is blended, test for seasonings and adjust salt & pepper as needed.
enjoy! I promise you you will never know that there is not any cream in it!
I served mine with a dollop of Non fat Greek Yogurt
190 calories per serving
5 grams of fat per serving
enjoy! and thanks for coming along for the ride !
**dumb blonde comment…. someone is no longer blonde 😉