Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

As the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year. It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all. The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book! This recipe is so good and very comforting! It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan. Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven. You can do it one of two ways. Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through. Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender. Add to large sauce pan over medium heat. Add your cream or milk and bring to a simmer. Serve warm with fresh avocado slices and with grilled cheese sandwiches!

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl. Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich. Grill over medium high heat and serve warm with soup.

September 23, 2013

Growing and Using Rosemary

Rosemary is one of my most favorite herbs! I love the smell and flavor in many sweet and savory dishes! I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies! Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil. However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water. If you can keep the soil in between the extremes you will have success. I like growing the variety of rosemary called “Arp”. It is supposed to get through our cold Utah winters in the northern region. I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection. In dry winters it may need to be watered once a month. Rosemary loves fertile soil and full sunlight, although it can tolerate some shade. Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth. If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle. Try making your own! It is so easy and inexpensive! Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely. Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread. You can also do this over the stove top if you need the oil sooner. Just warm the oil on low heat for 30 minutes with your herb of choice.

September 5, 2013

Lavender Peach Jam

The peaches are in season and in abundance. Whether you grow them on your own tree or buy them fresh at the Farmer’s Market, now is the time to preserve as much as possible for the colder months. This lovely jam has a hint of lavender making it perfect for any occasion! Leave it chunky or puree your peaches making it a smooth spread.

Recipe

2 tbsp. dried lavender flowers

1/2 cup boiling water

4 cups finely chopped peaches (5-6 peaches)

2 tbsp. fresh lemon juice

6 cups organic sugar

1 pouch liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20-30 minutes. Strain and discard flowers.

Blanch and chop the peaches if the skins don’t come off easily.

Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and oil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle into hot jars and process for 10 minutes.

August 19, 2013September 4, 2013

Cucumber Dill Chips

These are just as good as regular bagged chips in my opinion! They are full of flavor and so easy to make! You just have to be willing to wait for a day while they dry in a dehydrator before eating them!

Recipe

5 lbs. fresh cucumbers, sliced

Olive oil

Fresh dill, chopped

Sea salt and freshly ground black pepper

In a large bowl mix together the cucumbers, fresh dill, olive oil (just enough to coat the cucumbers) and sea salt and pepper to taste.

Place the cucumbers on trays of a dehydrator evenly so that none are overlapping. Dry with the setting on between 135` and 140`. Check after 12 hours and then every 4-6 after that until they are crisp and done. Enjoy!

August 19, 2013September 4, 2013

Grilled Flat Bread with Herb Oil

This recipe will be sure to wow any party guest and family! These can be made big or small and they go well with everything from soup, salad and grilled veggies and chicken! The herb oil can be made and stored for up to 2 weeks in the fridge. Below I have posted 2 different kinds of bread recipes. The first is a naan (Indian flat bread) and the other is more of a pizza dough. Try both! You won’t be disappointed!

Homemade Herb Oil

1/2 cup chopped fresh rosemary

1/4 cup chopped fresh tarragon

1/8 cup chopped fresh thyme

1 cup olive oil

Blend all ingredients in a blender. Makes 1 3/4 cups oil.

Naan (recipe from “Spilling the Beans”)

1/2 cup warm water

2 tsp dry active yeast

1 tsp sugar

1 cup rinsed and drained canned white beans

1/2 cup yogurt

1/4 cup canola oil

1 large egg

3 cups of your choice flour, extra if needed. I used half spelt, half all purpose flour.

1/2 tsp salt

In a small bowl mix together the water, yeast and sugar. Let stand until bubbly for a few minutes.

In the bowl of a food processor, puree the beans with yogurt, oil and egg; add the yeast mixture. Stir in the flour and salt until a sticky dough forms. Add more flour turning the dough out onto a floured surface kneading until the dough is elastic and smooth. Cover with a tea towel and let rise until double in size. 1-2 hours.

Divide the dough into 8-10 pieces. On an oiled surface, roll out each piece into an oval. Set a heavy skillet over high heat and drizzle oil on the pan. Cook one naan at a time until golden blistered on bottom and top. Spread herb oil on dough after it has cooked. Lightly salt with Kosher salt and pepper. Keep warm in a 250` oven until ready to serve.

Pizza Dough (Flat Bread)

1/4 cup warm water

1 1/8 tsp dry active yeast

1/2 tsp honey

1 1/4 to 1 3/4 cup flour of your choice

1/4 cup milk

2 Tbsp room temp water

1 Tbsp olive oil

1/2 tsp salt

Make a Sponge:

in a small bowl, mix together warm water, yeast ans honey until yeast is dissolved. Stir in 1/4 cup flour until smooth; set aside 20-30 minutes or until bubbly.

Make the Dough:

In an electric bowl fitted with a dough hook, combine sponge, 1 cup flour, milk, room temp water, olive oil and salt. mix on medium speed to form a sticky dough. Add additional flour, little a ta time until dough pulls away from the sides of the bowl. (Dough should be very soft). Reduce to a low setting and knead for 10 minutes. Cover with plastic and let rise for 1-2 hours until doubled in size.

Divide dough in half and roll out onto an oiled surface, making 2 large oval shapes. Grill on a heavy skillet or outside on the BBQ grill. Brush herb oil on fully cooked dough and cut into triangular shapes. Lightly salt with Kosher salt and pepper.

August 2, 2013September 4, 2013

Garden Vegetables with Buttered Noodles

I love this recipe because it’s fast and delicious! There are many summer days I’d rather be outside in my garden than cooking dinner for an hour or longer. My kids loved it too!

Recipe

1 package of whole wheat spaghetti noodles, cooked and drained

While the noodles are cooking prepare the vegetables

1-2 pounds chopped tomatoes, set aside

1/2 – 1 cup chopped fresh basil, set aside

1 small zucchini, chopped

1 small yellow summer squash, chopped

1/2 – 1 cup Parmesan cheese

In a large skillet heat 1 tablespoon olive oil and 1 tablespoon butter. Add the squash and zucchini and cook until lightly browned. Add 1/4 cup of Parmesan cheese to the squash and pull off the heat. In a large bowl, add hot noodles tomatoes, basil, squash mixture, the rest of the Parmesan and another tablespoon of both olive oil and butter. Add salt and pepper if needed and enjoy!

July 28, 2013September 4, 2013

Lavender Shortbread

I love this base shortbread recipe because you can add anything in it to make it your own! These delicate butter cookies are fabulous with lavender, lemon zest, crushed peppermint candy or your favorite add in! I made these for a gardening class this weekend and they were a huge hit!

Recipe

2 1/2 cups all-purpose flour

3/4 cup superfine sugar (I blend regular organic sugar in my blendtec to get it fine)

1 tablespoon dried lavender buds

1/4 teaspoon salt

16 tablespoons butter, room temperature

2 tablespoons cream cheese, room temperature

2 teaspoons vanilla extract

In an electric bowl fitted with a paddle attachment mix the flour, sugar, lavender and salt. With the mixer on low add the butter one tablespoon at a time. Add the cream cheese and vanilla. Mix until just incorporated and divide into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Roll the dough out even to 1/4-inch thickness. Cut with a cookie cutter or into rectangles with a pizza cutter. Place onto greased cookie sheet and sprinkle sugar on top. Bake for 10-12 minutes until lightly golden brown on the edges. Cool on pan for 5 minutes then transfer to wire racks. Cool completely and enjoy!

July 16, 2013September 4, 2013

Lemon Rosemary Butter Cookies with Lemon Cream Cheese Frosting

This cookie screams happiness! Its perfect blend of brightness and buttery goodness will cheer anyone up! It’s creamy frosting and subtle hint of rosemary as it brings this cookie to another level! Give them a try and let me know what you think!

Recipe

1 cup butter, softened

3/4 cup organic sugar

2 teaspoons freshly minced rosemary leaves

2 teaspoons freshly grated lemon peel

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

2 1/4 cup flour

Preheat oven to 400` F. Line cookie sheet with parchment paper or grease well. In a large electric bowl fitted with a paddle attachment cream butter and sugar. Add rosemary, lemon peel, powder, salt and vanilla. Mix the flour in until just combined. Shape dough into 1-inch balls and flatten on pan with a glass dipped into sanding sugar, about 1/2-inch thick. Bake for 8-10 minutes or until the bottoms are lightly browned. Cool completely on wire rack before icing.

Icing

4 ounces room temperature cream cheese

2 cups powdered sugar

Juice from 1 lemon

Blend well and spread on cooled cookies.

July 16, 2013September 4, 2013

Basil Honey Butter Cookies

These little cookies deliver a nice subtle surprise! Infused with basil, honey and a little orange zest or essential oil, you’ll find these absolutely lovely! Perfect to go with afternoon or evening tea!

Recipe

1 cup butter

2/3 cup organic sugar

1 egg

2 tablespoons honey

1 tablespoon finely chopped fresh basil or 1 tsp. dried, crushed

2 teaspoons finely shredded orange zest or 3 drops orange essential oil

1 teaspoon vanilla

3 cups all-purpose flour

sanding sugar or powdered sugar

Preheat oven to 375`F. Prepare and grease cookie sheet pans. Cream butter and sugar in an electric bowl fitted with a paddle attachment. Beat in egg, honey, basil, orange peel and vanilla until just combined. Add flour and mix until just combined. Roll dough into 1-inch balls and flatten with a stamp or glass cup to 1/4-inch thickness.

Bake for 8-10 minutes or until the bottoms are lightly browned. Cool on wire racks. Dust with sanding sugar or powdered sugar.

July 15, 2013September 4, 2013

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory! Anytime you put a legume (bean) and grain together it makes a complete protein! It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top. In a large bowl mix all ingredients together. In a small bowl mix all dressing ingredient together. Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm. Serve and enjoy at room temp or cold. Can be refrigerated for up to 2 days.