4 roma (plum) tomatoes, diced
2 tablespoons and 2 teaspoons chopped fresh basil
2 tablespoons shredded Parmesan cheese
1 clove garlic, minced
1-1/2 teaspoons balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 loaf French bread, toasted and sliced
**In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
1 tsp. olive oil
1/4 c. apple juice
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 c. diced red bell pepper
4 c. chopped fresh or canned tomatoes
1 c. vegetable stock (I used chicken broth)
1/3 c. orzo pasta (Sadly, I couldn't find any at the walmarts around here...the only grocery stores...so went without)
1/4 c. chopped fresh basil
1 pint heavy cream
1/4 c. butter
In soup pot, heat oil and apple juice over medium heat. Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown. Add small amounts of water if mixture becomes dry). Remove from heat. Add tomatoes and broth. Stir. Puree in blender and return to the pot. Add pasta; cook 10 minutes, stirring. Add butter and cream. Stir in. Simmer 15 min. do not boil. Add basil and serve immediately.
Tomato, olive and artichoke pasta
1 1/2 cups fresh tomatoes, chopped small
1 (2 1/4 ounce) can black olives, chopped small
1 cup artichoke hearts, chopped small
1/4 cup capers (I left these out)
1/4 cup chopped fresh basil
1/4 cup olive oil
1 teaspoon Italian seasoning
salt & pepper
8-16 oz. angel hair pasta
Mix all ingredients (except pasta) in a bowl. Set aside to let flavors mix while you cook the pasta. Cook 8-16 oz.of angel hair pasta. Drain and immediately toss into tomato mixture. Serve with grated parmesan.
Chocolate Dessert Bowls
I placed a glass mixing bowl that fit perfectly on the rim of my pot over about 1 inch of simmering water and filled the bowl with a small bag of nestle chocolate chips. Stir the chocolate chips constantly as they melt, until smooth. Once completely melted, dip blown up balloons into chocolate. I used 7 inch balloons, but would like to try it with smaller ones. (I found that if I didn't blow the balloon up completely, so I could have a smaller bowl, the balloon would pop while in the chocolate. Not fun to clean up.) Set the balloons on wax paper that has been sprayed well with pam. I let mine sit for a day. After set, loosen the edge of the chocolate from the balloon before deflating, otherwise the bowl may collapse in with the balloon. Cut a small hole in the balloon to slowly let the air out.
I filled my bowls with red velvet cake mixed with a package of vanilla pudding and topped it with strawberries and this delicious sauce:
White Chocolate Mousse Drizzle and White Chocolate and Almond Cream
3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.
(I don't think I completely followed this recipe and I only made a third of it. I think if you even just melted the white chocolate and drizzled it over the cake it would be divine.)
Well, there you go. I would love to know if any of you try this! I hope you do.