Winterwheat

Just some notes to friends

Roasted Tomato Soup

Finished with a half of a Grilled Cheese Sandwich

I have been craving a good Tomato Soup. Something that would satisfy my craving for Basil as well. This soup did it! I love all off the Roasting going on first, just makes the soup. I have lots of Basil growing in the big pot on the patio, I planted the small baby plant in the spring and now it is a HUGE bunch!

Start by cutting up 3-4 tomato’s, I used 4 Roma’s. Quarter them and lay on flat sheet covered with foil. Cut 1/2 yellow onion into wedges and add to the pan. Then 3 cloves of garlic, halved, tucked into the tomato pieces. Pour about 1-2 Tablespoons of Olive Oil over the veggies. Salt and Pepper and sprinkle with fresh Parsley (from my little garden). Then place into the oven at 350 for 30-40 minutes.

Seasoned and ready to go in the oven

Roasted Tomato

Now heat 1 can of low sodium Chicken Broth in good size sauce pan. Add 1 Tablespoon tomato paste (I use the kind in the tube). Heat on medium low heat and stir until well blended. Add the Roasted Veggies and simmer for about 10 minutes.

In the Pan

Now use your immersion blender or tall blender to mix the soup together to your desired consistancy. I wanted it to be “Rustic”, kind of thick. Then add 1/4 cup Half and Half and stir and simmer for another 5 minutes.

Toamato Soup just Blended

I ran back out to the Garden and picked the Basil and tossed it on top of the soup one it was in the bowl.

Ready to Eat!

Ready to Eat

Soup with 1/2 Grilled Cheese Sandwich

This was so GOOD! And super easy. I have been juicing and have not had a lot of solid food for a week and this was just perfect.

This recipe came from The Sprouted Kitchen Blog and you can find it right here: http://sproutedkitchen.com/?p=3186

Enjoy!!

October 19, 2011 Posted by | Egg Free, Lunch, recipes, Vegetables | , , , , , , | 3 Comments

Grilled Steak with Mushroom Tarragon Cream Sauce

This is the second time we have made the Wonderful Meal. I found this while surfing Pinenterest.com. The first time We used huge Top Sirloin I picked up from Costco, yes and they were very tender and very good. The pictures came out terrible as it was late and the natural light was gone. The food was fantastic! This is the Original Post from Dragon’s Kitchen Blog: http://www.thedragonskitchen.com/2008/08/grilled-steak-with-mushroom-tarragon.html .

Last night I picked up 2 great looking Rib-eye’s, The Barbecue Master set to work (that would not be me). I started the sauce and the Corn on the cob.

Steak with Mushroom Tarragon Cream Sauce

The Seasoned Steaks

Mushroom Tarragon Cream Sauce

Grilled Steak with Tarragon Cream Sauce

2 Steaks (Rib eye or Favorite Cut) Seasoned
1 Tablespoon butter
2 Shallots Chopped
1 1/2 Cups Mushrooms, Sliced
1/3 Cup White Wine
1 Tablespoon Fresh Lemon Juice
1/4 Cup Whipping Cream
2 Tablespoons Fresh Tarragon, Chopped Salt and Pepper to taste

  • Preheat Grill to Med/High. Season Steaks to your liking.
  • Grill to your favorite temp (We like Medium Rare). Place on plate and tent with foil to rest.
  • In medium sauce pan: Combine butter, shallots and mushrooms. Saute until shallots are translucent.
  • Add wine & lemon juice and cook for another 3-5 minutes until reduced by half.
  • Add any juices from the Steak platter where Steaks are resting (This adds amazing flavor!) Stir
  • Add whipping cream, Tarragon and 1 Tablespoon of butter and stir over medium/low heat until mixed well.
  • Serve over Steaks on on the side. (Also great over Fresh Asparagus!

August 31, 2011 Posted by | Beef, Egg Free, Main Dish, recipes | , , , , , , | Leave a comment

Peach and Blueberry Sour Cream Cobbler

This is one of the BEST cobbler recipes I have ever found!!  I first “pinned” yes, Pinned this and then made it last night.  What a hit!!  For all that have not heard of it,  this is my page with all of my boards.  http://pinterest.com/jeanenem/.   I love this site and I am sure you will to.  It is a place to save ALL of your favorite sites and anything else.  Check it out.  If you need an “invite”, let me know.

Peach and Blueberry Cobbler

If this looks like a lot of Whipped Cream topping, it is because it IS!!  This is my boyfriends plate.  It is how he rolls!  If we had ice cream,   well you get the idea.  Here is the original recipe from Nigel Slater, http://mixbakestir.com/2010/09/19/peach-and-blueberry-sour-cream-cobbler/.   This is the best and not to sweet.  The fruit stands out and is the “Star” of the whole dish.  LOVE it.  The blueberry’s “pop” when you bite into them, there is no other description that will work here.  Just fantastic.

Sliced fruit with lemon juice

With the topping, just out of the oven

This was SO GOOD!  We are having this again tonight, he is out buying Vanilla ice cream.  Can’t wait!!!!

Peach and Blueberry Sour Cream Cobbler

Adapted from Nigel Slater

Ingredients

Fruit filling:
3 ripe peaches, sliced
3 1/2 cups blueberries
the juice of 1 lemon
1 generous  Tbsp. sugar
1 generous Tbsp. all-purpose flour
Cobbler crust:
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 tsp. baking powder
1 gently heaped Tbsp. sugar, plus extra for sprinkling
6 Tbsp. cold butter
4 oz. light sour cream

Preparation

Preheat the oven to 400 F.
Toss together  all the ingredients for the fruit filling in a baking dish or pan.
To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.
Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit.  When you  have added all the dough, sprinkle it lightly with sugar.
Bake for about 25 minutes, until the top is golden brown and the fruit is bubbling.

August 16, 2011 Posted by | Dessert, Egg Free, recipes | , , , , , | 4 Comments

Grilled Caprese Sandwich with Broiled Beefsteak Herbed Tomato’s

OH MY was this good!!!

Grilled Caprese Sandwich with Broiled Tomato's

I decided to combine a few different recipe idea’s and come up with a new Sandwich which turned out to be a HUGE hit!  I started surfing one of my favorite food blogs, The Noble Pig, and found this recipe http://noblepig.com/2011/05/21/basil-spaghetti-with-cheesy-broiled-tomatoes.aspx.   I have been craving anything Caprese lately since the Reluctant Entertainer featured on her Friday Roundup, on July 29th, the Caprese several different ways.  One of the recipe’s was my Caprese Wrap!! http://reluctantentertainer.com/2011/07/re-friday-round-up-caprese-salad-served-many-ways/.

SO here is the new sandwich after I added the Balsamic and before the cut.

Grilled Caprese

I started with 2 Beefsteak Tomato’s cut into thick slices (3 each tomato), sprayed a sheet of foil on a cookie sheet, seasoned the slices with salt, pepper and a little oregano.  Then chopped a small amount of fresh mozzarella and a sprinkling of Parmesan cheese.  Popped them under the broiler for 3 minutes.  Here they are sliced and seasoned

Sliced and Seasoned

For the each Sandwich:
Deli sliced bread of your choice
3 thin slices of Prosciutto
3 thin slices of Fresh Mozzarella Cheese
1 thin slice of Havarti Cheese

Heat non stick skillet to medium high,  place the Mozzarella on one slice of bread and the Havarti on the other with the Prosciutto in the middle.  Grill until cheese starts to melt and bread is lightly grilled.  Then add:

3 Broiled Tomato’s from above
6 fresh Basil Leaves
Place back in the hot Skillet for a minute or 2 on each side to melt  together.
Then plate the sandwich and open it up and lightly sprinkle with Balsamic Vinegar to your liking.  Cut in half and enjoy!!

August 13, 2011 Posted by | Cheese, Italian, Lunch, recipes, Sandwiches & Wraps | , , , , , | 4 Comments

Chicken Salad Wrap with Creamy Italian Dressing & Havarti Cheese

This is a go-to quick and easy lunch I make often.  When I bake Chicken Breasts in my Dijon, Honey, Worcestershire Sauce and White Wine Vinegar Marinade, I ALWAYS throw a few extra in for wraps.

Chicken Salad Wrap

I used about 1/3 of a Baked Chicken Breast, Chopped for this Wrap.

Recipe for Chicken Salad Wrap with Creamy Italian Dressing and Havarti Cheese

1 Spinach Wrap Tortilla (I used Mission)
1/3 Cup chopped cooked chicken breast
2 Tbsp Cream Cheese
2 Green Onions, diced
Lettuce chopped, I used Iceberg you can use any on hand.  I used about 1 cup
2 Slices of Havarti Cheese from the Deli
2 Tbsp Marie’s Creamy Italian Dressing
Start out by laying down a sheet of wax paper and place the Spinach Wrap in top, this will make it so much easier to roll and keep those yummy ingredients inside.  First spread some cream cheese on the tortilla, then add the green onions, cheese, lettuce and chicken.  Top with the dressing, I used a small spatula.   Assemble as shown in the above pictures and roll it up!  I then cut it in half on a diagonal.  Then enjoy!

August 10, 2011 Posted by | Cheese, Chicken, Lunch, recipes, Sandwiches & Wraps | , , , , , , , , , , , | Leave a comment

Barbacue Chicken Pizza on Lavash From Trader Joe’s

This Pizza was so good.  The thin Lavash makes perfect crust!  I love the rectangle shape making so easy to cut into small square servings.

I used Rotisserie Chicken, sliced Red Onion and a large head of Roasted Garlic cloves!  Do not leave out!   Plan ahead.  Then added a Little of each Mozzarella, Fontina and Shredded Parmesan Cheese on a Sheet of Lavash with Barbacue Sauce as the base

Ready for the Oven

Toppings on and ready for the oven

Preheat the oven to 400.  Lay the Sheet of Lavash on the Grill pan of cookie sheet.  Bake for 4 minutes.  Then add your Barbecue sauce and all of your topping and put back into the oven for 6-8 minutes.  (watch closely after 6 minutes).  Then…..Perfect Pizza!!   I loved it.  The Roasted Garlic really sets off the whole thing.  I add the garlic right after the sauce, that way it does not get over-cooked while Pizza is in the oven.

My first Bites!

My first bites!

Enjoy!!

July 31, 2011 Posted by | Cheese, Chicken, Italian, Pizza, recipes | , , , , , | 4 Comments

Stuffed Baby Bella Mushrooms with a 3 cheese filling and egg free!

I love these stuffed mushrooms and have delayed posting to get it just right!

3 cheese stuffed mushrooms

This is my favorite appetizer to serve with everything from Barbecue steak to anything Italian.

Baby Bella's

My local market, Sprouts.com, has the best produce and always fresh!  I have been growing my own herbs and so it made this super easy.  Here are the mushrooms stemmed and ready to fill in a buttered baking dish.  I used 2 packages of the mushrooms and lots of extra filling to make ravioli, coming soon!

Stemed and ready to fill

Stuffed and ready for the oven

Stuffed and ready for the oven

Ready to serve

The best way to put these babies together is to use a food processor, does all the work.  I love these and have only heard great reviews from my guests, and the best part for me is that they are egg free!

Stuffed Baby Bella’s with 3 cheese filling

2 packages Bay Bella Mushrooms or white button (I have used both)
1-2 Tablespoons olive oil
1/2 large onion finely chopped
2-3 cloves of garlic, chopped ( I add it to the onion in the processor and give it whirl)
2 tablespoon fresh herbs (any mixture of rosemary,thyme ore basil, whatever you like, chopped)
1/2 cup Greek yogurt
1/2 cup Ricotta cheese
1/3 cup Parmesan cheese
1/3 cup crumpled fresh Mozzarella cheese (you can use shredded)
1/2 cup Panko Bread Crumbs
1/4 cup Progresso Italian bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 Table spoons fresh Parsley, chopped
1/4 cup Italian Dressing

Saute olive oil, onion and garlic for about 10 minutes over medium low heat (I chopped the mushroom stems and added them to this mixture).  Cool and add to food processor.  Add the rest of the ingredients and mix on low speed for a couple of minutes.  Add about 1/4 cup Italian dressing to mixture and mix for about 1 minute.  You are now ready to stuff the mushrooms.  Preheat oven to 350.  Bake uncovered for 20 minutes then tent with foil and continue to bake another 10 minutes.

You are now ready to enjoy!

June 28, 2011 Posted by | Cheese, Egg Free, Italian, recipes | , , , | Leave a comment

Vanilla Extract Forever!

Home made Vanilla Extract is an awesome thing! I am so excited, just made it this morning and now I wait 6-8 weeks. Here is the beautiful bottle I found at World Market yesterday.

Vanilla Extract

I found this Post on a new Web Site that my good friend Amy invited me to. http://pinterest.com. I love this!! Please check it out! You have to have an invitation, so let me know. The recipe is so simple :

2 Cups Vodka
2-4 Vanilla Beans

Store in glass bottle in cool dark place, shake daily and then strain a little off into another bottle, add more Vodka and another Vanilla Bean. This is the same concept as Sourdough Starter!

June 17, 2011 Posted by | Dessert, Fun with Friends, recipes | , , , | Leave a comment

Ham, Salami and Three Cheese Wrap

Ham and Salami Wrap

There is nothing like a fresh tortilla wrap!  You know the kind, the tortilla is so fresh and soft and all the ingredients just come together.   Well this is one of them.  I started with a new package of Spinach Tortilla’s from Mission.  Spread some whipped cream cheese and lightly sprinkle some Italian Herbs over it.   Then dice a little green or red pepper and 1 medium or 2 small Roma Tomato’s.

The first steps

Now for the layering part.  Add a few leaves of leaf lettuce, 2 slices of Havarti and 2 slices of American cheese over that.  Place thin sliced Salami and roughly chopped slices of Deli Ham over the top.

Now you are ready for the finish!   On top of the Ham I used some Marie’s Creamy Italian Parmesan in the Vegetable section, which is my new favorite and it really seemed to work here.  Check this out!

Ready for our wrap

And then roll up tight in wax paper, this holds it together in case you have it really stuffed.  The slice it in half and share with someone special!  I did and he loved it.  I asked what he liked best and he said “it was so soft and fresh!”  Just what I wanted to hear.  He is not usually a cream cheese fan and did not even know it was there other than to say it was Delicious!!!

May 23, 2011 Posted by | recipes, Sandwiches & Wraps | , , , , , , , , | Leave a comment

Bountiful Baskets Co-op Was amazing this Saturday!

The Bounty!!!

Most Saturday mornings, promptly at 7:00am you will find me in line to pick up my fruits and vegetables from the designated pick-up spot which happens to be less than 1 mile from my home.  Order your basket on Monday from the website http://www.bountifulbaskets.org/ , then come Saturday morning you have all of the fresh fruit and vegetables for the week!!!   The also have a great Facebook page https://www.facebook.com/pages/Bountiful-Baskets-Food-Co-op/40869244381?sk=wall

This was a great week!   Not disappointed at all!  Here is a shot from my Breakfast table after I unloaded this morning.  Make sure you bring your own containers to take everything home in.  I use 2 of those fabric grocery bags, and some times they are heavy!  Look at their site as they are in many States and always looking for volunteers to start new locations!

Saturday Morning Bounty!

The Price????  $15.00  plus $1.50 handling fee!!!!  You cannot touch that price at the Market and it is all fresh from local farmers!!

Here is the list:

5 Banana’s
2 Mango
1 Cantaloupe
6oz Blackberry’s
5 Apples
4 Organic Tomato’s
2 Heirloom Tomato’s
2 Heads Green Leaf Lettuce
2 1lb Packages Carrots
7 Anaheim Chili Peppers
6 Green Bell Peppers
6 Ears Yellow Corn
1 8oz Package  Mushrooms

Now For some Close-ups!  This really is the best way to get the Freshest Produce!!!

From Left to Right

Center Picture

Far Right End

Thank you Kelley for telling me about this!!  We have been ordering ever since and we just plan meals around what we get.  I can see “Stuffed Peppers”, “Chicken with Mushroom Sauce” and of course some “Green Chili Enchiladas” in the menu this week!!

May 21, 2011 Posted by | recipes, Vegetables | , , , | Leave a comment