Creamy cream of tomato soup!

It's very cold here in Pa and we've been spoiled with a warm and beautiful fall but it was bound to happen.  Yes windy cold weather is here and I'm not too happy about it.  I actually don't mind the cold air it's that darn wind that goes right through you that I do not like and either does my hubby.

Hubby has been asking me for some tomato soup and although I know Campbell's makes one I happen to be one who really doesn't like canned soup.  Wait I must clear up that one.  I do use and like broth or stock as in chicken, beef or vegetarian but all those others just don't appeal to me so I found this recipe that I thought would be easy to make and honest to goodness it was ready in less than one hour.  The result:  AWESOME. A few additions as I adapted it to my liking...

My recipe made enough for 4 servings.  You can double it if you like.

1 -28 oz. can diced tomatoes (I processed them on grind) Left them a little chunky.
1- 32 oz. carton chicken soup
1/2 cup heavy cream
parsley or basil to garnish
salt and pepper to taste
1/2 cup cooked small shells or acne de pepe
shredded mozzarella cheese(optional)

Place pureed or crushed tomatoes in a dutch oven on medium heat.  Add chicken broth, pinch of salt and a dash or two of pepper.  Cook on medium heat until it comes to a slow boil.  Add heavy cream and cook on low for about 15 minutes. Place pasta in bowls, add soup and garnish with cheese and parsley or basil.  If you have fresh basil chop a few leaves and top your soup with them.

Note:  Hubby loved adding the shredded mozzarella. He said it really added to the soup.  

original Rachael Ray

 11/21/16

3/6/17

A healthy and good tasting Chicken/ vegetable stew!

This dish can easily be served with crusty bread or even toss some with pasta for an Italian flair..Bon appetit from my kitchen to yours.

Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Tossed with pasta

3 pieces boneless chicken breast cubed
1 pkg. baby carrots diced
1/2 small red onion diced sliced
1/2 pkg. frozen Italian green beans
salt and pepper
1/2 tsp. thyme
2 cloves chopped garlic
1 tsp. dried basil leaves
1 can diced tomatoes drained
1/2 + can chicken broth( if you are using it with pasta increase the amount of broth)
pinch or two of cayenne pepper

 In a large pot place a few tablespoons canola oil.  Saute' onion and carrots until slightly tender.  Add cubed chicken, minced garlic and thyme,basil leaves, salt and pepper. When chicken has browned slightly add Italian green beans, chicken broth and drained tomatoes..Cook slowly until chicken is cooked through..Serve with bread or over pasta..If using pasta compliment with freshly grated Romano cheese..Enjoy!.

From my kitchen to yours,

 


3/20/12 
8/2/14
3/1/17

Easy Peezy Tortellini Soup!

 Here's a soup re-post...just in case you missed it!


Hubby and I went to vote and caught a movie "Flight"( excellent choice) and then a burger today.  We didn't get going to around 1 p.m. With some time to spare I was able to make Tortellini Soup and we had a nice bowl before we were off to vote. It's a easy to make quick soup and loaded with lots of healthy ingredients.

 I had bought a medium size head of Savoy cabbage.  Check out his link for more information about it:  http://en.wikipedia.org/wiki/Savoy_cabbage and hadn't planned on anything special to make with it so it became one of the ingredients.

1 medium size head Savoy cabbage (cut or break into small pieces).
1-32 oz. box of chicken broth
1-32 oz. box of beef broth
2 T olive oil
1 clove garlic minced
1  or 2 cans cannellini beans drained
1lb package cheese tortellini
grated Italian cheese

In a large pot saute garlic slowly in olive oil.  Cut and rinse cabbage and add to the pot along with broth and beans.  Bring to a slow boil and cook until cabbage is slightly tender.( It will be slightly crispy)  Turn heat to low and add 1 pkg. frozen cheese tortellini. Cook approximately 5 minutes more.  Serve topped with grated cheese.

Happy Cooking from my kitchen to yours,

11/7/12
4/7/13

Cannoli Cake my way!

Growing up in Northeastern Pa and being used to the way mom and grandma baked and cooked there are just some things I can not change. One being cannoli filling.  We never ever made cannoli's with ricotta filling.  NEVER!  So today I saw a recipe for a cannoli cake using ricotta and figured it was high time I tried making one with Custard!

Here is my recipe.  I know if you try it you will LIKE IT!


Cake

1- box white cake mix(make according to directions)
Bake in 13 x 9 inch pan according to directions.

After cake has cooled.  Poke holes into cake several inches apart. (I used a straw to make the holes)

Pour custard over cake and place in refrigerator over night.

Top with mini semi sweet chocolate chips and colored (I used red and green food coloring)cashews and sprinkle with powdered sugar.

Note:  I didn't have any mini chocolate chips so I felt regular ones would be too large so they are eliminated in my finished product.  Enjoy~~~~~~~~~~~~~~~



Suggestion:  I doubled the custard recipe. When I made the first batch I added a little more milk to it after it came out of the microwave to make it thinner(pourable) so it would easily go thru the poked holes.

  The second custard I made the original way so it would be thicker.  The key is lots of custard to top this cake for the down home custard taste.

Topping/Filling

1/4 cup corn starch
1/3 cup sugar
2 cups whole milk
2 egg yolks, slightly beaten
2 T butter
1 tsp. vanilla

First layer(thinner custard)

***I used a straw for holes but suggest you might use something a little larger to allow custard to seep through.

 In a medium glass bowl, combine corn starch and sugar.  Using a wire whisk gradually stir milk.  Place in microwave on high power for 5 to 7 minutes stirring in 2 minute intervals until it is thick and bubbly.  Remove from microwave and beat half of the hot mixture into the eggs.  Place back in microwave and allow to cook for an additional 45 seconds.  Remove from microwave and using whisk stir in butter and vanilla.

Thickened Custard

Second layer

Topped with colored chopped cashews or pine nuts and sprinkled with powdered sugar!!! YUMMY!!!!!!!!

12/8/16

Italian Seasoned Tuscan Bread

This is the seasoned bread I make on occasion. Everyone loves it.

1 medium to large loaf Tuscan bread.  With a large serrated knife make deep horizontal and vertical cuts into bread watching carefully not to cut your fingers.  Once sliced to your liking using a heavy drizzle open slices and drizzle olive oil deep into all openings. Sprinkle heavily with salt, pepper and Italian seasonings. Wrap in foil bake 350degrees approx. 15 minutes. Remove . Allow to cool slightly and it pulls apart for easy eating! Great for serving with an antipasto or meal.  My family loves it.👍

Easy pleasing comfort food!

From my kitchen to yours,

M. j.