Tomato Basil Soup

I figured I better make some tomato soup before the frost gets all my Basil. Here we have grilled cheddar tortillas with Tomato Basil Soup. Our tomatoes are gone now, but I used some of the roasted ones I stored in our freezer. This is so easy. The hardest thing is the mess you make when running the soup through the food processor. Maybe someone else would not be a messy as me.


3 pounds tomatoes chopped, ( I used frozen garden, roasted tomatoes)

1 chopped onion

3 cloves garlic

½ cup packed basil leaves

1  cup chicken broth

 ground salt and pepper, to taste

Cream as needed

Parmesan cheese, for a tangy, flavor enhancing flavor

 tablespoon or two of butter, for richer flavor


Just boil the chopped tomatoes with chicken broth,onion, garlic, and basil in a soup pot. Add the salt and pepper to taste.

Allow to cool a bit, then run soup through food processor until smooth. 

Pour back into your pot and add cream to the consistency you would like. I added about 1/2 cup.

Heat, but don’t allow to boil. Add parmesan and butter, then serve.

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Apple Butter Spice Cake

Apple Butter Spice Cake 

Apple Butter Spice Cake

Ingredients

The Cake:

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1/2 cup cream

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon pumpkin pie spice 

1 pint apple butter

For the Glaze:

1 cup powdered sugar

3 tablespoons cream
Instructions

Preheat the oven to 350 and butter a 9 X 5 loaf pan.

Cream together the butter and sugar. Add the eggs and cream. Beat until smooth.

In another bowl whisk together the flour and dry ingredients.

Add half of the flour mixture to the wet ingredients in the bowl. Beat and then add the rest of the flour mixture. Beat until just combined.

Stir in the apple butter until the batter is an even color. Pour the batter into the prepared pan.

Bake 55 minutes, checking the center with a toothpick for done-ness.

Let the cake cool and turn it out of the pan before glazing.

To make the glaze simply mix together the cream and powdered sugar until smooth. Drizzle the glaze over the top of the cake and let it run down the sides. Let the glaze set, slice, and serve

Twice Cooked Cabbage



Our garden cabbage has been exceptional this year. I canned sauerkraut and we had lots of rhuban sandwiches. We had lots of stir fries and Cole slaw. This was finally our last cabbage of the season and I decided to make a recipe I picked up from Katlyn’s Kitchen at http://www.kalynskitchen.com . Recipe here  http://www.kalynskitchen.com/2016/01/low-carb-twice-cooked-cabbage.html

I used cheddar instead of mozzarella and baked my bacon, since I always bake bacon now. I put the casserole together in my copper chef pan to cut back on dirty dishes.

Turned out good. Follow link above to get original recipe.

Rhubarb Coffee Cake

Covered up in rhubarb at the moment. 

This cake is so good. I halved the recipe so it would fit in an eight inch cake pan. I also added a half teaspoon baking powder.

Rhubarb Coffee Cake

http://www.food.com/recipe/rhubarb-coffee-cake-25430




6-8
1⁄2 cup butter or 1⁄2 cup margarine
1 1⁄2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb

Topping
1⁄2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

Directions

Preheat oven to 350°F.

Cream butter and sugar together in mixing bowl.

Beat in eggs one at a time.

Stir in sour cream and vanilla.

Mix flour and baking soda together and fold into batter.

Stir in rhubarb.

Turn into greased 9x13-inch pan.

Topping: Mix all ingredients together until crumbly.

Sprinkle over top.

Bake 30-40 minutes until done.




Rosemary Flax Crackers

These low carb crackers were great with pepper jack cheese. Original recipe adapted from 

Spray and oil parchment paper and rolling pin well. Roll dough out on paper very thin. Sprinkle with salt.

Cut into about 30 inch and one half crackers then transfer to baking sheet.

Bake about 12 minutes and break apart when cooled.

Rhubarb Strawberry Crisp

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Rhubarb Strawberry Crisp

1 cup oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 tablespoon lemon juice
3 tablespoon splenda
1 cup diced rhubarb
1 cup diced strawberries

Heat oven to 375 degrees. Microwave butter in a glass 8 x 8 baking dish.

Place oats, flour, brown sugar and salt in melted butter and mix. Stir until clumps form. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread the diced fruit over the crust. Sprinkle it evenly with lemon juice, and then the splenda. Scatter reserved crumb topping over fruit and bake 40 minutes.

Let cool in pan and serve warm with cool whip, if desired. Store leftovers in fridge.

Roasted Sausage Ratatoulli with Cabbage Shreads

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With garden overflow I made a wonderful sausage ratatoulli with cabbage shreads.

1 Large eggplant
2 Summer squash
1 Large onion
4 Hot banana peppers
3 Fresh tomatoes
2 Tablespoons fresh basil
3 cloves garlic
1 teaspoon fennel seed
1 teaspoon sea salt
1 pound breakfast sausage
4 ounces mozzarella cheese
2 Tablespoons fresh parsley
For cabbage shreads
1/2 head cabbage, shredded
Butter
Salt to taste

In a covered dutch oven brown the sausage.

Chop all veggies in uniform pieces.

Drain the sausage but leave enough to coat all veggies.

Add veggies and salt to the sausage stirring to coat with grease.

Cover and roast in a 350 degree oven for one hour.

Uncover and slice another tomato on top and cover with cheese and fresh parsley. Bake another 15 minutes uncovered or until cheese bubbles and melts.

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For the cabbage shreads just shread cabbage and cook in microwave 10 minutes covered in butter and salt to taste.

Low Carb Eggplant Parmesan

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I harvested my first eggplant. It was beautiful. I got six 1/2 inch slices from it.

I wanted to do parmesan but needed to low carb it.

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Pork rinds. That’s the ticket. Just grind rinds fine and add italian season and garlic powder.

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I served it with garden green beans and garden tomatoes. So very good.

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Low Carb Eggplant Parmesan

1 large eggplant, sliced 1/2 inch thick
1 egg
3 tablespoons water
4 ounces pork rinds, ground fine
1 teaspoon dried italian season
1 teaspoon garlic powder
1 cup low carb spaghetti sauce, purchased or home canned
1/2 pound ground beef
1/4 cup grated parmesan
12 ounces mozzarella

Preheat a deep fryer.

Grind your pork rinds and add the garlic powder and italian season.

In a small bowl whisk your egg with water.

Dip your sliced eggplant in the egg and then dip into the pork rind. Press the rind into the pieces of eggplant, getting it to stick , and then one at a time fry in the deep fryer until golden, about 4 minutes.

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Drain eggplant on paper towels and then transfer to a casserole dish.

In a skillet on the stovetop, brown and drain the groundbeef. Add spaghetti sauce to drained groundbeef .

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Pour about 2 tablespoons prepared sauce on each piece fried eggplant. Top each with parmesan and then 2 ounces mozzarella.

Place casserole dish in a 400 degree oven until cheese melts and bubbles.

Serve immediately.

Blackberry Crock Pot Cake

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I don’t know if I’ll ever get the hang of low carb baking.

Hubby has been covering us up picking blackberries.

I have canned jams and covered ice creams. My fingernails are turning that blue color.

Hubby suggested pie but I knew my low carb pie crust would be a bust, so I searched the internet and found this Slow Cooker Raspberry Coconut Cake.

Of course it was raspberry and I had blackberry. I also had a smaller 4 cup crock I wanted to use. How hard could it be to cut the recipe in half to fit in this little crock? Of course this little crock has no temperature gauge. It is full force or nothing.

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The original recipe called to cook on low. I tried it anyway.

Well it didn’t turn out too bad but when I dumped the little cake out the sides had browned a pretty color but the top was this yucky wettish blue. So I made a cream cheese and coconut icing glaze to try and hide it

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My blackberries were a little tart so I could have upped the sweetner but overall it wasn’t bad. I don’t believe I’ll ever be a star low carb baker however.

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Blackberry Crock Pot Cake

1 cup almond flour
1/2 cup shredded coconut
1/2 cup sweetener of choice
1/8 cup powdered egg whites
1 tsp baking soda
Pinch of salt
2 large eggs
1/4 cup melted coconut oil
1/4 cup coconut milk
1/2 tsp vanilla extract
1/2 cup fresh blackberries

Grease the inside of a 4 cup slow cooker.

Whisk together the almond flour, coconut, sweetener, powdered egg whites, baking soda and salt.

Stir in eggs, melted coconut oil, coconut milk, and vanilla extract. Fold in the berries.

Pour the batter in a prepared slow cooker and cook about 3 hours. Use a tooth pick to make sure it is done. The pick will pull out clean. Turn off slow cooker and let cake cool.

For the glaze
4 ounces cream cheese
Sweetener to taste
1/4 cup coconut milk
1/8 cup shredded coconut

Beat cream cheese, milk, and sweetener with a hand mixer and pour over cake. Sprinkle with remaining coconut.

Sharing this with Let’s Get Real Link Party #99 and Waste not Want not Wednesday

Low Carb Corn Dogs

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I got this recipe at

http://lowcarbboy.com/2012/low-carb-corn-dogs-recipe/

They turned out well but I felt I might have liked the batter sweeter. Next time I’m doubling the sweetener.

I didn’t have coconut flour so I subbed some all purpose low carb baking mix for that.

I also got 4 dogs out of the batter.

I am not going to waste my precious almond flour by throwing out batter even if the last dog didn’t get coated well.

One of my sticks broke off too.

I will try making this again with more sweetener.

All in all it was enjoyable even by my not low carbing hubby.

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Low Carb Corn Dogs

2 hot dogs
2 disposable chopstick or skewers
1/2 cup almond flour
1/4 tsp baking powder
1 egg
1-3 tbs half and half or cream
1 tsp coconut flour
1 packet Stevia

Stick the hot dogs on the skewers. Sprinkle with coconut flour and turn to cover evenly.

Make batter by combining almond flour and baking powder with egg and cream. Add cream until you have a nice thick batter. Add batter to a thin tall glass to help with coating the dogs.

Preheat a deep fryer to 370F. Coat the floured dogs with the batter.

Add battered dog to fryer and cook until golden brown. Turn often. About 5 minutes.

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