TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
• 
  
• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148

FRUIT POPS

Abagail chose these for FHE refreshment.  We took some frozen raspberries and blackberries.  Fresh strawberries and kiwi and cut them up.  Added some orange juice to that mixture and blended a little (left some chunks). Filled some disposable plastic cups with fresh blueberries (about 1/2 handful) then added the orange juice mixture.  Put in a popcicle stick and then froze.  Run under hot water to release once frozen.  They turned out really good and refreshing.  Could do any fruit combination.  The only thing we would do different is add some sweetener - either sugar or agave.  From a RS activity someone suggested using vanilla pudding powder for a sweetener.

Here is one from all recipes that would be good to try:

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar

• 8 small paper cups
• 8 popsicle sticks

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Directions

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

RED LOBSTER CHEESE LOAF

RED LOBSTER'S CHEESE BISCUIT IN A LOAF

This is so yummy!  Would be perfect with soup, spaghetti or anything.  Takes about 2.5 

hours total to make because of cooling time.

Update: Last time I made this with the leftovers I would toast in the toaster oven then 

top with butter.  Yum!



3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper (didn't have so didn't add)

1/8 teaspoon black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 Tablespoons of butter, melted

1 egg, lightly beaten


Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the 

first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will 

help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, 

whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese 

mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. 

Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for 

one hour before slicing and serving. We keep the leftovers in the fridge.

FOOD DEHYDRATION

This info was in a newsletter from Valley View Ward in Rexburg.  Submitted by Charlene Walters.  She likes the Nesco dryers she gets from Basic Living.

APPLES:
cut apples 1/8" thick and dip one side into 1 cup sugar and 2 tsp cinnamon.  Dry overnight at 115 degrees..

PLUM LEATHER:
take the pit out and put into blender.  To a full blender add: 1/2 c sugar and 2 T honey.  For a full blender of raspberries add: 1/2 cup sugar and dry at the same temperature overnight. 

She likes to peel them off the trays when they are warm.  Then cut and wrap in wax paper.

PEAR SAUCE

My family LOVES this.  I like it more than applesauce.  Will try to make more next year.  Tasted just like the stuff we get from Trader Joes.

I just cut up the pears (did not peel).  Put in a pan with a little bit of sugar.  Used the potato masher and mashed why it cooked.  Put through applesauce thing added sugar until I thought it tasted good then cooked a little bit.

WAFFLE ICE CREAM SANDWICHES

We had fun making these.  Any cake mix would be good and so would any ice cream.  We also tried it with Candace's brownie recipe.  Was too thick so added about 1/4-1/2 c water to make it thinner.  Worked better.  We thought it would be fun to try chocolate chips cookie batter.

1 box cake mix
ice cream (used about 1/2 of a 1.5 quarts)

Mix cake mix as directed.  Cook in waffle maker.  Put waffles in freezer for about 1 hour.  Soften ice cream.  Spread between two waffles.  Wrap and put back in freezer.  Eat when frozen.  Yum!

JAM/JELLY TIPS

At a class (8/29/13) at Carla Sorter's house by Tina Johnson she made pear jams.  They were all so good.  I put the recipes she gave us in the Made from Scratch folder.  Some tips I learned:

*She likes to cook the fruit down with a little bit of sugar.  Chop up fruit (don't peel) then using a potato masher.  Mash and stir, mash and stir while it cooks on the stove.  Then run it through the food mill (thing you turn).  For berries she heats up again and then run through a flour shifter to get rid of all the seeds (doing this you don't need to use a cheese cloth).  Then you have your juice.  Doing it this way you keep most of the nutrients.

*She boils down her pears and then from that mixture she makes either jam, sauce or butters.  After you make this mixture you can refrigerate and use within 4 days.

*Use stainless steel when canning.

*Adding 1 tsp butter keeps the foam off.