Fresh Tomato Velouté Soup

 A great way to  use up some of the last tomatoes from your garden, and it has a nice fall flavor with the cloves.  I only used the hot pepper flakes, not the cayenne pepper.  Delish!

Fresh Tomato Velouté Soup

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 20 minutes

INGREDIENTS

    1 tbsp (20g) unsalted butter
    1 onion, peeled and roughly chopped
    3 garlic cloves, peeled and roughly chopped
    4 cups (800g) ripe tomatoes, diced
    ½ tsp freshly ground black pepper
    4 cloves
    ¼ tsp cayenne pepper (optional)
    ¼ tsp hot pepper flakes (optional)
    2 cups (500ml) stock (vegetable or chicken)
    2 tbsp(40g)  unsalted butter
    2 tbsp all-purpose flour
    ½ tsp salt, or to taste
    1 tbsp honey, or to taste

Crème fraiche or heavy cream, for serving

INSTRUCTIONS

Step 1 - In heavy bottom pot, over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Stir and bring to a gentle boil. Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.

Step 2 - After 20 minutes, remove the cloves and discard.  Carefully pour the soup into a large bowl, using a rubber spatula to get as much of the soup from the pot as you can.  Purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.  Set aside.

Step 3 - Place the empty pot back onto the stove top, over medium heat. Melt 2 tablespoons of butter. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean. Switch to a whisk, and start adding the soup slowly, and whisking well to avoid any lumps.

Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.

For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream.

Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).

https://www.pardonyourfrench.com/fresh-tomato-veloute-soup/

Coconut Bread

 Coconut Bread

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Moist, soft, and sweet, this glazed Coconut Bread is perfect! A simple quick bread that comes together in minutes, with no mixer required.

Servings: 8

Ingredients

For the coconut bread:

• 2 cups all-purpose flour
• 1 1/2 cups sweetened shredded coconut
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsweetened coconut milk (the kind in a can)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

For the toppings:

• 1 cup unsweetened coconut flakes
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened coconut milk (the kind in a can)
• 1 teaspoon coconut extract

Instructions

To make the coconut bread:

1. Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
2. Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
3. Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
4. Pour the liquid ingredients into the dry, and fold together just until combined.
5. Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
6. Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.

To make the toppings:

1. Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
2. Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
3. Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

Recipe from https://bakingamoment.com/coconut-bread/comment-page-2/?unapproved=154609&moderation-hash=630f77a1063fe74e6a2a483bd2e80a41#comment-154609

Creamy Vegetable Soup

I think this would be yummy with or without the chicken. I added it so that my picky eaters might be more likely to eat some of it. And, of course, you can adjust the add-in vegetables to your liking.

Creamy Vegetable Soup (With or Without Chicken)

Broth:

1 lb zucchini, peeled and cut into chunks

1/2 large onion, roughly chopped

2 garlic cloves (can be left whole)

2 c. chicken broth (or vegetable)

2 c. water

1/2 tsp each garlic and onion powder

1/4 tsp black pepper

1 c. milk

salt, to taste

Soup Add-ins:

1 T. butter or oil

2 garlic cloves, minced

1/2 large onion, diced

1.5 c. carrots, sliced

1.5 c. celery, sliced

1 small bell pepper, diced

1.5 c. cooked chicken, diced (optional)

3/4 c. frozen peas

Combine all the broth ingredients except the milk in a pot, cover with a lid and bring to a good simmer. Lower heat and simmer about 15 minutes until the zucchini is very soft.

Remove from heat and add the milk. Blend with an immersion blender until smooth. Add salt to taste.

For the remaining add-ins, melt butter in a large saucepan over medium heat. Add all the vegetables except pepper and cook for 3 minutes, then add pepper and cook 2 more minutes or until the vegetables are cooked to your liking. Add the broth, chicken and peas. Bring to a gentle simmer for 2-3 minutes until the peas are cooked. Taste and adjust salt and pepper as needed.

From Recipetineats.com

Raspberry Poppy Seed Dressing

 Raspberry Poppy Seed Dressing

Ingredients

• 1 cup fresh raspberries (1/2 cup if using frozen berries)
• 1/4 – 1/3 cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp honey
• 1 tsp lemon juice
• pinch salt
• 1 Tbsp poppy seeds, or more if you like.

Instructions

1.                Put everything except the poppy seeds into a small food processor, or jar if you are using an immersion blender.

2.                Blend until smooth and creamy. At this point you can strain the mixture to remove the seeds, or leave them in, it's your choice. I've made it both ways and both are fine.

3.                Stir in the poppy seeds and taste to adjust any of the ingredients.

4.                Store in an airtight container in the refrigerator for up to a week.

 

Cowboy Cookies

COWBOY COOKIES

yield: 30 -36 COOKIES

 

prep time: 30 MINS

cook time: 10 MINS

total time: 40 MINS

INGREDIENTS

·        1 cup (227 g) butter, softened (I use salted butter)

·        1 cup (212 g) granulated sugar

·        1 cup (212 g) packed light brown sugar

·        1 teaspoon baking soda

·        1 teaspoon baking powder

·        1 teaspoon ground cinnamon

·        3/4 teaspoon salt

·        2 large eggs (100 g out of shell)

·        1 teaspoon vanilla extract

·        2 1/4 cups (320 g) all-purpose flour

·        2 cups (200 g) old-fashioned rolled oats (see note for quick oats)

·        1 1/2 cups (128 g) sweetened coconut flakes

·        2 cups (340 g) semisweet chocolate chips

·        1 to 1 1/2 cups (120-180 g) chopped, toasted pecans (see note for toasting)

INSTRUCTIONS 

1.                 Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

2.       In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.

3.       Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.

4.       Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).

5.       Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).

 https://www.melskitchencafe.com/best-cowboy-cookies/