Another favorite Comfort Meal of mine! Creamy Tomato Basil Soup...Triple Grilled Cheese...and a Mandarin/Strawberry Mixed Green Salad!
Creamy Tomato Basil Soup
4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.
Triple Grilled Cheese
Two slices wheatberry bread
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
salt & pepper
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!
Mandarin/Strawberry Mixed Green Salad
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.
Know there are those that "have" to have dessert and I have made this one twice this past week. I actually even tasted it! haha
1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)
Roll pie crust to form 13" circle. Place on baking sheet.
Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk. Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract. Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner. Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.