Tag Archives: basil

Fresh Tomato Soup and Grilled Cheese

 

I don’t often brag about my food, but this soup is a winner. It’s beautifully fresh and bright, while warming you from the inside out.

The fresh ingredients make a difference in this meal, doing away with the tinny taste of canned tomatoes.

 

Fresh Tomato Basil Soup

Ingredients:

2 Tablespoons Olive Oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
8-12 tomatoes, quartered
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup fresh basil, thinly sliced

Saute onion and garlic in olive oil for about 10 minutes
Sprinkle cornstarch over onions and garlic to coat veggies.
Add tomatoes, salt and cayenne. Cook over medium heat for about 15 minutes, or until tomatoes are soft
Puree mixture well, and strain. Stir in basil. Return to heat if ready to eat, or store in refrigerator.

Serve with grilled cheese.

Grilled Cheese

Ingredients

2 pieces of bread

1 Tablespoon butter

2 slices American cheese

Spread butter over one side of each piece of bread. Place butter side down in the pan, and cook for 3 to 5 minutes per side, until bread is toasted and cheese is melted.

 

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Stuffed Zucchini Boats

 

Zucchini, one of summer’s more bountiful vegetables; and while my garden isn’t cranking the little green lovers out quite as frequent as I’d like, grocery store prices for the squash are excellent this time of year.

While I don’t normally cook vegetarian dishes, two halves of these hearty boats is filling. I like just one half with chicken or fish.

 

 

Stuffed Zucchini Boats

Ingredients

2 zucchini

1 small onion, about 1/4 cup chopped

2 cloves garlic, minced

1 TB Basil, chopped

1/4 cup pine nuts, toasted

1/4 cup bread crumbs

1/4 shredded cheese

Salt and pepper

 

 

Split zucchini in half, and scrape out seeds.

Saute zucchini scrapings, onion and garlic until onion is translucent, about 7-10 minutes.

In a medium-sized bowl, toss saute mixture with salt, pepper, pine nuts and bread crumbs.

 

 

Divide mixture between the four boats evenly. Top with cheese.

 

 

Bake in 400* oven for 20-25 minutes, or until zucchini are soft enough to cut with fork.

 

 

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