Fire Roasted Tomato Soup

I was recently asked for this recipe and thought I should repost it on this "cafe" blog. It's a great recipe to use all the tomatoes in your garden if you are running out of things to do with. It's thick hardy, and delicious! It's a regular in the southworth home. :) It's also nice to freeze and have on cold winter days!









1 Large Onion
3 heads of garlic cut in half to expose the clove
(or use 1/4 tsp dried minced for each clove)
Olive Oil
2tsp Salt (to taste)
1 tsp pepper (to taste)
1tsp Oregano
3lbs of Plum tomatoes quartered
(or 5-15oz cans of diced tomatoes)
32oz bottle fire roasted (or sundried) tomatoes
(Costco sells a 2lb jar for a steal!!!)
2-8oz tomato sauce
2-6oz can of tomato paste
12oz Evaporated Milk
2-14oz Chicken Broth
(or less/more depending on the desired thickness)
12 whole basil leaves, minced
(I just add 1tsp of dry into the soup if I don't have fresh)
Sour Cream for garnish

Preparation Instructions

Preheat oven to 450f. In large bowl, lightly toss together the quartered tomatoes, 3tbs olive oil, salt and pepper. Pour out onto a foil-lined baking pan and roast for 25-30 minutes until tomatoes are soft and have started to caramelize.
Remove from oven and set aside









Place halved heads of garlic on large sheet of foul with the cut side up. Drizzle with 1 tbp olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.

In large pot heat remaining 2 tsp of oil over med heat. Add onion and cook until caramelized. Add Oregano, black pepper and tomato paste. Cook stirring constantly for one minute. Add the Tomato sauce, & roasted diced tomatoes with all the liquid simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from its paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes, stirring occasionally. Using an immersion blender or in small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil. Garnish with a dollop of sour cream. Delish!

Now for some dippers......









Heathers Bomb-dig-a-dee Bread sticks

1tbs. dry yeast dissolved in
1 1/2 cups of luke warm water
Let it sit for 10 min.
Mix in bowl:
2tbs. olive oil
1tsp. salt
2tsp. sugar

Add yeast mixture, and then stir in 4 cups flour
knead about 5-10 min. Grease bowl with a little oil, place dough in bowl, turn over, cover and let dough rise one hour.

Divide into 18 peices, Melt about 6tbs butter, roll into 6" long sticks. Roll sticks in melted butter and place on pan. Sprinkle with garlic powder, a little dried parsley and Paprika. (I make a season mixture of 1tsp of each)

Let rise an additional 20-30 minutes. Uncovered

Bake at 425F for approx 12-15min.

Butter when fresh from oven and place in baggy with parmigiana cheese and shake to fully cover bread stick.

Serve with soup and make sure you wipe your bowl clean! :)

I'm adding a few birds to the nursery..

I don't have a mobile for my baby and I came across these fantastic little gems on etsy and did a google search and found the pattern on spoolsewing.com and decided they would be perfect for Edens room. They were a bit more difficult then I was prepared for, but I think they are going to turn out super cute. Just have to come up with a way to hang them and such as.. :).... Oh, and add wings! :) An addition to the original pattern that I find necessary. :)

My first quilt... possibly my last....

I've had no instruction... direction... professional tools or examples of fine quilters.. I
just had me, the desire, a pile of cutesy fabric, scissors, and a square I cut out to be a pattern.
I thought it would be easy... sew some squares together, add some padding and a soft minky back.
well, this is what happened next....











I don't know where I went wrong... all I know, is that it didn't go right!
Lesson learned.

I have a new obsession!

Hand Stitched Burp Cloths:
It all started when my sister in-law Taylor gave me these adorable hand stitched burp cloths. She had made some for her daughter Christianna that I ewed and awed over and I never expected her to make me some too. But she did and she is awesome! :)
Look how cute they are.. (I love the birds and owl)





Anyway, she was kind enough to share her talent with me and show me how to make them. Now I'm OBSESSED! I can't stop coming up with ideas and making them. In two days I made six with the limited (3) colors of yarn I had. Now my only reason to stop making them is to go buy more burp cloths and yarn. :)

Instructions:
draw or trace picture with highlighter and take a needle and yarn and start stitching.. simple!
(It takes a specific stitch but It's hard to explain. So if you are interested, just ask) :)

Bows, Bows, Bows..

I guess this is what happens when you have a baby girl on the way. You suddenly get obsessed with baby accessories. My latest obsession has left me making bows when ever I have a chance. I found tons of ribbon at the dollar store last week and got one of every color... and came home and searched the internet for inspiration. This is what it left me with.



All you need is some ribbon, a needle & thread, a glue gun, clips, buttons or sparkly thing-a-ma-bobs! :) Waaah Lahh! :)

Spinach, Tofu & Sesame Stir-fry

I've been trying to include more tofu in my diet and explore new recipes. This has been my favorite so far. It's SUPER healthy and has a nice little spicy kick. (you can control the spice)
It's fast easy and best served with brown rice. It makes our mouths happy! :)




1 Tbs Canola Oil
1/2 pound tofu, cut in small dice
1 Large garlic clove, minced
1tsp grated or minced fresh ginger
1/4 tsp red chili flakes
soy sauce to taste
1 6oz bag of baby spinach, rinsed
2 Tbs toasted sesame seeds
1 tsp sesame oil

1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is golden brown, add the garlic and ginger. Cook, stirring, until fragrant, about one minute, add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from heat

2. Using tongs, transfer the spinach and tofu mixture to a serving bowl. Leaving the liquid behind in the pan/wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

Variation: Once cooked, finely chop the tofu and spinach and use as a filling for spring rolls or wontons.

Fast-Track Blueberry Muffin

These muffins are a healthy way to start your day. I make the mini ones and they are a hearty, delicious quick breakfast to have along with a piece of fruit. Plus it is a great assistant to your digestive track! :)













1-1/2 cups wheat flour
3/4 cup flax seed meal
1 cup brown sugar
1tsp baking powder
2tsp baking soda
1/4tsp salt
2tsp cinnamon
2tsp pumpkin pie spice
1tsp ground ginger
2 apples, shredded
3/4 cup nonfat milk
1 egg
2 egg whites
1tsp vanilla
1/2 cup blueberries (I use dried)
nonstick muffin tin

Preheat oven to 350 degrees. Mix all dry ingredients together, except blueberries.
Combine eggs, milk, and vanilla and beat for 30 seconds.
Pour liquid ingredients into dry ingredients. Stir and fold in blueberries.
Fill each muffin tin cup 3/4 of the way full.
Make at 350 degrees for 15-20 minutes

*tip- if you are making mini muffins bake for only 10-12 minutes