Creamy Tomato Soup

 I had tons of tomatoes and couldn't find Mom's tomato soup recipe, so I looked up one online. I think I actually like it better (shh!). :) I just used an equal weight of fresh chopped tomatoes instead of canned crushed tomatoes. 

Creamy Tomato Soup Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $8-$12

Servings: 8 people (1 cup servings)

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions, (3 cups finely chopped
• 3 garlic cloves, (1 Tbsp minced)
• 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups chicken stock
• 1/4 cup chopped fresh basil, plus more to serve
• 1 Tbsp sugar, or added to taste
• 1/2 tsp black pepper, or to taste
• 1/2 cup heavy whipping cream, or to taste to combat acidity
• 1/3 cup parmesan cheese, freshly grated, plus more to serve

Instructions

1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Recipe Notes

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. 

Yummy Veggie Breakfast Casserole

 Made this recently to use up a bunch of extra veggies I had. I used ground pork instead of ham. Yum!

Breakfast Casserole

Prep: 20 mins

Cook: 55 mins

Total Time: 1 hr 15 mins

Yield: 12 servings

Course: Breakfast

Cuisine: American

Calories: 300kcal

Author: Jessica Gavin

Breakfast casserole recipe with savory pieces of ham, potatoes, bell peppers, and onions --all baked into a deliciously cheesy, egg custard.

Ingredients

• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 1 ½ pounds (681 g) Yukon gold potatoes peeled, cut into ¼-inch cubes
• ▢ 1 cup (117 g) red onion ⅛-inch dice
• ▢ 1 tablespoon (10 g) minced garlic
• ▢ 1 cup (145 g) red bell pepper ⅛-inch dice
• ▢ 10 ounces (285 g) ham ¼-inch dice
• ▢ 1 ½ teaspoon (10 g) kosher salt divided
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup (16 g) sliced green onions
• ▢ 6 ounces (170 g) sharp cheddar cheese grated
• ▢ ¼ cup (37 g) cornstarch
• ▢ 2 ½ cups (600 ml) half-and-half
• ▢ 8 large eggs

Instructions

• ▢ Set the oven rack to the center position. Preheat to 350ºF (177ºC).
• ▢ Grease a 9x13-inch baking dish with olive oil on the bottom and sides.
• ▢ Heat a large saute pan or cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, once hot add in the potatoes.
• ▢ Saute the potatoes until tender, stirring occasionally, 10 minutes. 
• ▢ Turn the heat down to medium, add the onions and garlic, saute for 1 minute.
• ▢ Add the bell peppers and saute for 2 minutes.
• ▢ Add the ham and saute for 1 minute.
• ▢ Turn off the heat and stir in ½ teaspoon salt, black pepper, and green onions. 
• ▢ Transfer potato mixture to the greased baking dish and spread into an even layer. 
• ▢ Evenly sprinkle half of the cheddar cheese on top of the potato mixture.
• ▢ Whisk together the cornstarch and 1 teaspoon salt together in a large bowl.
• ▢ Add half-and-half and eggs, whisk until thoroughly combined.
• ▢ Pour the egg mixture over the potato mixture. Evenly sprinkle the remaining cheese on top.
• ▢ Bake for 20 minutes. Rotate the pan and bake until the center is set, and a toothpick inserted comes about clean, about 20 minutes. The internal temperature should be around 180 to 190ºF (82 to 88ºC).
• ▢ Cool for 10 minutes before slicing and serving.

Nutrition

Calories: 300kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 734mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 23.8mg | Calcium: 196mg | Iron: 2.8mg

Burrito Spaghetti Squash Boats

 

Yields: 4 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins

 

Ingredients

For spaghetti squash

2 medium spaghetti squash, halved, seeds removed

1 T. extra-virgin olive oil

1/2 tsp. Kosher salt

1/2 tsp. chili powder

1/2 tsp. cumin

For filling

1 T. extra-virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1 T. taco seasoning mix

Kosher salt

Freshly ground black pepper

1 (15-oz.) can black beans

1 1/2 c. chopped cherry tomatoes

1 c. corn, canned and drained or frozen

1 c. shredded Monterey jack

1/2 c. shredded cheddar

2 T. freshly chopped cilantro (optional)

Directions

1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Chicken and Green Beans

 

Chicken and Green Beans

This chicken and green beans recipe is an easy and healthy stir fry with seared chicken breast and fresh green beans, all tossed in a honey garlic sauce. The perfect quick dinner or meal prep option!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 215kcal

Author Sara Welch

Ingredients (weird amounts because I 1.5-ed it)

• 1.5 tablespoon +1 teaspoon vegetable oil divided use
• 3.75 cups green beans trimmed and cut into 1 inch pieces
• 1.5 pound boneless skinless chicken breasts cut into 1 inch pieces
• 3 teaspoons minced garlic
• 0.38 cup low sodium chicken broth or water
• 0.38 cup soy sauce
• 4.5 tablespoons honey
• 3 teaspoons corn starch
• salt and pepper to taste

Instructions

• Heat 1 teaspoon of oil in a large pan over medium heat. 
• Add the green beans and cook for approximately 3-4 minutes or until beans are tender.
• Remove the green beans from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. 
• Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
• Add the garlic to the pan and cook for 30 seconds.
• Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through.
• In a bowl whisk together the chicken broth, honey and soy sauce. 
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. 
• Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
• Serve immediately, with rice if desired.

Nutrition

Calories: 215kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Cholesterol: 72mg | Sodium: 651mg | Potassium: 608mg | Fiber: 1g | Sugar: 15g | Vitamin A: 510IU | Vitamin C: 10.2mg | Calcium: 37mg | Iron: 1.5mg

Tammy Henderson's Chili

 Tammy Henderson’s Chili (from Sarah Cresap at the Ranch)

Drain and Rinse:
1 can kidney beans
1 can pinto beans
1 can black beans

2 cans (14ox) diced tomatoes
1 can (15 oz) tomato sauce
1 can green beans

1 lb Jimmy Dean sausage, browned with 1 medium onion
1 pkg Kielbasa sausage, diced and browned slightly
¼ cup ketchup
½-1 cup pumpkin (optional)
1 pkg chili seasoning mix

Combine all ingredients in a big pot to heat through
Serve with toppings: diced avocado, diced tomatoes, cilantro, green onions, shredded cheese, sour cream, chips…

Green Beans, Carrots, and More

Green Beans, Carrots, and More

Great way to get kale into your diet without the bitter taste. For a healthier option, omit bacon and/or use olive oil instead of butter. You can also use honey for the agave.

By ArmyWO

prep:15 mins

cook: 25 mins

total: 40 mins

Servings: 4

Ingredients

Ingredient Checklist

• 1 cup 1-inch pieces fresh-cut green bean
• 1 cup sliced carrots
• 1 ½ tablespoons butter
• 4 green onions, minced
• 1 (1 inch) piece fresh ginger, minced
• 1 cup thinly sliced kale without rib
• 2 slices cooked bacon, crumbled (Optional)
• 2 tablespoons ground almonds
• 1 tablespoon light agave syrup
• salt to taste

Directions

Instructions Checklist

• Step 1

  Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.

• Step 2

  Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.

• Step 3

  Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.

Nutrition Facts

Per Serving:

171 calories; protein 4g; carbohydrates 12.7g; fat 12.4g; cholesterol 21mg; sodium 180.8mg.

© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/26/2021

Apricot Pie

 

Apricot Pie Recipe

Prep Time: 2 hours

Cook Time: 55 minutes

Total Time: 2 hours 55 minutes

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: Varies by Season

Keyword: Apricot Pie

Cuisine: American

Course: Dessert

Servings: 6 -8

Ingredients

• 1 recipe for Flaky Cream Cheese Pastry Dough Se Notes Section

For the Pie Filling:

• 2 1/2 lbs fresh ripe apricots pitted and sliced into 1/2" thick slices
• 1 Tbsp lemon juice
• 1/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp cinnamon
• 1/8 tsp salt

For the Egg wash:

• 1 egg whisked together with 1 Tbsp cold water

Instructions

Prepare the Flaky Cream Cheese Pastry Dough (see notes for link on NatashasKitchen.com)

1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
2. Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
3. Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.

Prepping your apricot filling: Preheat Oven to 425˚F.

1. Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
2. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
3. Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
4. Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
5. Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
6. Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
7. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.