Luscious Fall Tomato Soup

I made this last night. And tonight. I wanted to test a theory to see if a canned tomato version would be as good as a half fresh/half canned version. Since we ate every last drop of the half and half batch last night I can't do a taste test comparison, but {I can't believe my fresh tomato lovin' self is saying this} canned only is pretty fantastic.

Luscious Fall Tomato Soup

1 large onion

4 cloves garlic

2 T olive oil

1 28 oz can San Marzano tomatoes

10 large basil leaves

1/3 cup heavy cream

1/4 tsp salt (or to taste)

Rough chop onions and garlic. Heat olive oil and add onions. Cook over med heat, stirring occasionally, for about 7 minutes. Add garlic and continue to cook for another 3 minutes or till translucent and caramelized. Like this:

To blender add tomatoes, onion mixture and basil. 

If you are using a Vitamix, set on soup mode and cook. When cycle is complete, add cream and salt and pulse a couple times.

If using a regular blender, blend till smooth. Pour into saucepan and add cream and salt. Heat for about 5 minutes or till hot and bubbly.

Enjoy!

Easy Banana Muffins.

I don't mind fancy baking.  The kind where you end up using every bowl and kitchen gadget you own. But sometimes I just want something freshly baked, with the bonus of a quick get-away.  These muffins are super fast, and practically clean up after themselves.  One bowl, a fork, a couple of measuring things, and a muffin pan.  That's it.  

This is basically my mom's banana bread, tweaked.  It's a little lighter than the original version, and not quite as sweet.

Banana Muffins

Stir this together in a bowl:

1/4 c. coconut oil*

1/4 c. unsweetened applesauce

3/4 c. sugar

Add 2 eggs, one at a time, mixing after each.

Mix in:

1 cup flour

1/2 cup almond meal*

3/4 tsp soda

1/2 tsp salt

Mix well then stir in 2 mashed bananas.  If you like nuts, go ahead and toss in a half cup or so.

(I just learned about the trick where you mush up the banana in the peel.  Open it up and viola, mashed banana.)

Makes 12 regular size muffins.

Bake at 350 for 15 minutes, or until they spring back or the toothpick comes back clean.

*{In a pinch, you could sub canola for coconut oil and flour for the almond meal.}

Slow Cooker Korean Beef

This was a bit hit with the hubby and kids.  I love it when I find a crock pot recipe that doesn't make me touch raw meat.  I'm ok with browning and all that, but no touching is way better.

I found this inspiration on a blog called Confections of a Food Bride.  Her recipe calls for short ribs and shreds the beef for tacos.  It also includes a yummy-sounding Cucumber Slaw, which I'll definitely try later.

Here's my version...














For recipe purposes, I'm calling the beef "stew meat".  I used some unmarked, carefully packaged for the freezer, squares of beef.   I made a couple of modifications, so check out the Confections version if you want to see the original or are interested in the slaw recipe.

5 lbs. beef - short ribs, stew meat, whatever you like
1 bottle low sodium soy sauce
1/2 cup brown sugar
3 tsp chopped garlic
6 T. rice vinegar
2 T. sesame oil
2 T. olive oil
1 cup water (optional)

Whisk all ingredients except water (and beef, haha).  Put the beef in crock pot and pour the sauce over.  If the liquid level looks low, add some water.

Cook on low for 6-8  hours.

Remove meat for the children who say "yuck" to spicy food, then add sriracha to the sauce and give it a stir.  Or just drizzle it on the plates of sriracha lovers.