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creamy roasted tomato and garlic soup.. and a story

hiya!

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..

Jay and Shel wedding day Scott and jay wedding day

 

 

 

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

 

serves 3

190 calories per serving

5 grams of fat per serving

 

 

 

DSC_1406

 

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roasted tomato and garlic soup

 

 

enjoy!  and thanks for coming along for the ride !

 

**dumb blonde comment…. someone is no longer blonde 😉

 

oxoxox

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it’s here!!!

FALL is here!!  finally 🙂  For this sweater lovin’, apple picking, boot addicted, hayride & PUMPKIN fanatic…. my time of year has arrived!!!

and what better way than with soup.  That was last years’ recipe.( click on the word soup to get to that recipe)  And although very tasty.. I was in the mood for something a little sweeter… A little bit of research & I found Williams-Sonoma cream of butternut and apple soup! a perfect recipe for me to start with

  • Ingredients….from Williams-Sonoma website
  • 3 Tbs. unsalted butter
  • 1 Bermuda onion, chopped
  • 1 butternut squash, about 3 lb.,
    peeled, seeded and cut into 1-inch cubes
  • 6 cups low-sodium chicken stock
  • 4 Granny Smith apples, peeled, cored and
    chopped
  • 4 pinches of Spanish saffron threads, about
    1 tsp.
  • Pinch of freshly grated nutmeg
  • 2 cups heavy cream
  • Salt and freshly ground pepper, to taste
( yes, chef, i know that i did not use Granny Smith apples…. I didn’t have them 😦

Directions:

In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes.
I basically followed the recipe , the only change that I made was that didn’t have heavy cream ( I had used it when I made parsnip puree the night before & forgot to grab more) ( yum, BTW!) .. so I made the soup up until that point, then swirled a bit of milk at the end right in the bowl & garnished with some rubbed sage….
it’s as warm and fuzzy as my favorite boots 🙂
sianara summer!  it’s been real 🙂

life happens

for good or bad, better or worse… life happens

It’s been quite the busy October ’round here. A few weeks ago, my eldest son, Jason, who is an aviation technician in the NAVY got word that he will be getting deployed overseas around the first of  December.

While the news should not have come to a surprise for me, I was shocked & blown away at my reaction. I had a roller-coaster of emotions over the course of the next couple of days.

I was proud, scared, sad, & worried all at the same time.

He himself put in in perspective for me when he said, “mom, this is what I signed up to do”.

It’s a strange feeling when your children become your voice of reason…

One of the things about him leaving at the beginning of December is that they obviously won’t’ be home for  Christmas 😦

He was given 2 weeks leave immediately so he & Amanda booked a last minute 3-day weekend away.

Scott & I were trying desperately to figure out when we could see him before he left and given the time constraints could not find a suitable time to fly south.

Then Scott had an idea…

It was crazy, irresponsible, only heard of in movies.. which is why we decided to do it!

We dipped into our savings, scrambled our lives around & decided to crash their vacation!!

With 4 days notice.

And didn’t tell them 😉

They were very excited to see us & the 6 of us spent 3 whole days just hanging together, playing games, doing scavenger hunts, horseback riding & 🙂 eating 🙂

and well, just being as silly as we always are..

We were sad when it was over

After our 3 days together, we spent a whole day flying home, switching planes & waiting in airports.. to come back to reality.

And in one of the next days to follow, I had a birthday.

A big birthday.

I’m now 40.

I had all sorts of wonderful ’40’ posts planned, but with the chaotic-ness of the last few weeks, this is as good as it gets.

I may through a random post up at sometime about my thoughts on aging, but for now… I want to bring you a recipe that I made last month….

This IS a food blog, correct?
here is what I did..

1 butternut squash, peeled, seeded & cubed

1 box low-sodium chicken broth

1 can Tj’s light coconut milk

4 cups canneloni (white) beans

2 celery stalks, chopped

2 carrots, peeled & chopped

2 onions, peeled & chopped

2 garlic cloves, peeled & chopped

2 TBSP Madras Curry Powder ( I actually used a little bit more than this, bit I like it spicy 😉

pinch of nutmeg, cinnamon & allspice

1 teaspoon Kosher salt

freshly ground black pepper

1/3 cup whipping cream

(only a few minor changes from her recipe)

Add everything except the cream to the crock-pot

cook on low for 5-6 hours, then use an immersion blender to puree. I didn’t add the cream to the whole pot, instead..

I swirled in some cream for serving & topped with some pumpkin seeds.

Heaven. In a bowl.

And we haven’t heard that last about Jason’s deployment, we are still waiting for details, so I’m sure that you’ll hear from me on this subject again.

but in the meantime…

life happens.

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