Roasted Tomato Soup

[caption id="attachment_216" align="aligncenter" width="640"] Who wouldn't want a little of this on a cold day for dinner?[/caption]

 

We found this veggie stand (I think I may have mentioned it earlier) where I can get 10 big vine-ripe size tomatoes for $1! I was pretty excited about that, so I found a copy cat recipe for Corner Bakery and Cafe Roasted Tomato soup. We tried it last week, and it was a MAJOR hit! So I'm going to share the recipe. We liked it so much that we made it again yesterday.

Tomato Basil Soup Recipe (Corner Bakery)

Chicken Stock – 4 cups
Olive Oil - ¼ cup
Can of tomatoes – 1 28 oz can
Fresh Roma Tomatoes – 3 pounds
Salt – 1 tablespoon
Pepper – 1 ½ teaspoons
White onion – 2 cups chopped
Garlic Cloves – 6 diced
Red Pepper Flakes – ¼ - ½ teaspoons (depending on how spicy you'd like)
Fresh Basil Leaves – 2 Tablespoons
Thyme – 1 teaspoon

Cook up some Roasted Tomato Basil Soup just like it tastes on a rainy day at Corner Bakery
Warm up your oven to a toasty 425 F
Cut your fresh tomatoes in half and make a nice olive oil, salt, and pepper Jacuzzi for them to simmer in. Toss them around and then put them in one layer on a baking sheet for around 45 minutes.
While the tomatoes are relaxing, grab a large pot and put it over medium high heat. Sauté the chopped onions, garlic, and red pepper until the onions start to get a little brown tan.
Then bring the canned tomatoes, basil, thyme, and chicken stock to the pot and make it a party.
Finally, add the toasty tomatoes into the pot, and don't forget to pour in the extra seasoned oil that they were simmering in.
Simmer the mixture uncovered for about 45 minutes and then puree everything into a uniform mixture.
Garnish with the whole basil leaves.
Serve it warm on cold days and cold on hot days.

*We did a few things a little differently. We pureed the roasted tomatoes before we added them into the soup, and then left everything else a little chunky. Last night we pureed everything, and I like the chunky soup texture better.

**We also didn't add as much red pepper flakes as it calls for (just one little shake, I don't like my food spicy) and next time I'm going to try halving the amount of basil and thyme it calls for.

I hope you enjoy!

ok... It's been too long (Enchilada Casserole)

I'm really sorry that I haven't updated this in over a year! It was just really easy for me to rationalize not updating this since I was close to everyone that reads this (besides the Chapmans, but Jordan keeps in touch with Jonathan). But now that Jonathan and I have moved away, I'm going to try to update this more often.

What really got me thinking about doing this is I found an amazing recipe that I really really like! I made it today and I have a few tweaks that I will be trying next time, but I like it the way I made it. ... Here it is

... First I'm going to post the original recipe, and then I'll tell you what I did.

Bean Enchilada Casserole

Ingredients

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) red enchilada sauce
1 can whole kernel corn
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
12 soft corn tortillas (6 inch)
2 cups Black Beans, drained, rinsed
2 Diced Tomatoes,
2 cups shredded Cheddar cheese

Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Drain corn
Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Cook's Tip:
Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired. No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead.

Ok, here's what I did:

All the same ingredients with these few added ones
Cooked Rice
Green Bell Peppers
Green Onions

I didn't layer anything... I just mixed it all together. I don't love when casseroles are hard to cut with a spatula, so I cut the tortillas into squares and mixed it all in!

Additional ingredients I will try next time:
Chicken (feel free to add any other meat you like)
Cilantro
Garlic
Salsa
Lime Juice
(and I might saute' the green pepper, garlic and regular onion (if I don't have green onion) and add it to the enchilada sauce before I add it all in. )

I know this looks like I didn't like it at all, I really did! I just think this will make it even better! I also want to try it with the toppings next time, the lettuce, avocado, and sour cream.

I hope you enjoy :)

All of the Cafe Rio amazingness!

Here is the amazing Lime Rice!!! We don't have instant rice, so we use the same liquid-to-water portions as normal rice.

Lime Rice

Ingredients

• 1/2 onion, chopped


• 1 tablespoon minced garlic


• 1 lime, juiced


• 1/2 bunch cilantro, chopped


• 3 cups water


• 4 teaspoons chicken bouillon granules


• 1 teaspoon salt


• 1 tablespoon butter, softened


• 3 cups uncooked instant rice

Directions

1.                      Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.

2.                      Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

This next recipe is the oh-so-lovely pulled pork! Absolutely amazing!

Café Rio pulled pork

Ingredients:

2 lbs Pork Roast

4 Tbsp. brown sugar

1 Tbsp. Red Cayenne Pepper

1 Tbsp. Cumin

salt to taste

8 oz. Coke (we use caffeine free, or cafeine free Dr. Pepper, either is good)

1 cup chicken broth

4 cloves garlic

2 small onions

1 cup brown sugar

(This is not a time intensive recipe, but it will take some waiting time.)

The night before: Combine the first amount of brown sugar, cayenne, cumin and salt.  Rub on roast.  Put in a crock-pot set on LOW and cook all night.

*You will need to add some water to keep it from burning on the bottom. Adjust the amount of water by how your crock-pot works.

(A real key here will be to just rub the roast down on the top and sides.  Do not put it on the bottom that will be in contact with the heated surface.  You do not want to the sugar to crystallize.) You can even cut slices in it and get some of the run inside as well. This makes it even extra yummy

The next morning: Add coke, chicken broth, garlic and onions.  (If you are in a hurry, add a little more water and turn up to HIGH, but if you are going to serve for dinner continue on LOW and add enough chicken broth to almost cover the meat.)

About one hour before serving: Shred roast and add 1 cup brown sugar.

ok, everyone needs to try this next recipe! PURE JOY FOLLOWS

Cafe Rio's house dressing:

1 cup mayonnaise
1/2 bunch cilantro, washed
1/3 cup milk
4 tomatillos, quartered
2 garlic cloves, chopped
3/4 tsp cayenne pepper
1 packet ranch salad dressing mix (used dry)

1 Tbsp lemon or lime juice

Mix ingredients together in a blender.

(it might work better to use a ranch spread rather than mayo and ranch salad dressing mix. It was really runny… Just make sure you use the spread, it’s thicker than the salad dressing.)

I forgot to mention that I made Tres Leches for dessert. I got raving reviews from my husband for this one... I love it too

TRES LECHE CAKE

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation)
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Homemade Whipped Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar

In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks. (I like to top the cake with sliced strawberries, but any fruit would be good)

We also made black beans, but I don't have a recipe for that, we like onion, garlic, parsley (and I like cilantro too) in them.

then you serve it with tortillas, and lettuce and tomatoes (unless you like pico de guio)

Happy Cafe Rio-ing!

Granola Bars

Granola Bars
• 2 1/2 cups crispy rice cereal
• 2 cups old fashion oats
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup packed coconut
• 1/4 mini chocolate morsels
• 1/4 peanuts
Directions:
In a large bowl combine the rice cereal and oatmeal. Grease or line a 9×13 inch pan. (I prefer to line the pan with saran wrap because it makes for easy clean up.)
Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla extract, cinnamon, salt, peanuts, coconut and chocolate chips.
Press into the prepared pan using a spatula, spoon or your hands (like I do). Set aside to cool, then cut into bars.

We have found that this is very sweet. Jonathan has taken the responsibility of making these, and he doesn't bother with measuring everything exactly. He prefers making much more oaty and less sweet bars... Have fun experimenting! Oh, also I use 3 parts to one cornstarch to honey. Cornstarch is cheaper...

Penne Rosa

Penne Rosa
1 box (1 lb.) Penne pasta
1 T chicken broth
2 T olive oil
1/2 tsp. ground or crushed red pepper
1/4 cup heavy cream
1/2 cup marinara sauce
1/4 cup sliced mushrooms (canned, drained or fresh)
1/4 cup fresh spinach, packed
1 (14 oz.) can Italian -style diced tomatoes
Fresh grated Parmesan cheese
Grilled chicken breast, sautéed shrimp or asparagus

Directions:
Boil pasta according to package directions; set aside.
In a large skillet, heat chicken broth, oil, marinara, tomatoes, and red pepper over medium heat; stir liberally for 4-5 min. add pasta, mixing well. add cream and continue stirring. Fold in spinach, stirring till wilted. Stir in cooked chicken, garnish with parmesan on top

Also got this recipe off the internet. Oh how I love the internet. It makes it possible to cook anything imaginable!

Just in case you want the recipes (Mozzarella Sticks)

Mozzarella Sticks

Ingredients
• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks
Directions
1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

I got this recipe from the internet and we really love it!

I promised recipes (Bread)

Jonathan really likes home-made bread, so I found a recipe for bread and I have started making some. Here is my recipe, I hope you enjoy.
(I don't have Whole Wheat flour yet, so I just use all purpose flour. It still works well.)

Bread
Ingredients
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon brown sugar
• 2 (.25 ounce) envelopes active dry yeast (4 t)
• 2 cups all-purpose flour
• 4 cups whole wheat flour
• 1/3 cup packed brown sugar
• 2 teaspoons salt
• 1/3 cup vegetable oil
• 1/2 cup milk, room temperature
Directions
1. Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
2. Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour (I just use 4 cups of all purpose flour) to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
3. Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together. (the second time I used it, i just rolled the dough into cylinders, and it worked just as well)
4. Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
5. Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.