I started making a Basil Tomato Soup recipe one summer when I had a bumper crop of tomatoes. It refers to canned tomatoes, so if you didn’t can your own, use cans of whole tomatoes from the grocery store.

Tomato Basil Soup
1-2 onions, chopped
2 Tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
2 tsp. dried basil
6 oz. tomato paste
2 cloves garlic, minced
4 c. chicken stock
64 oz. canned tomatoes
2 c. cream

In a large pot, caramelize the onions by cooking low and slow in the olive oil. It will take 20-30 minutes for the onions to turn a rich caramel color. Stir occasionally to make sure the onions don’t burn.

Add salt, pepper, basil, tomato paste and garlic. Cook for about 5 minutes. It is important to brown the tomato paste just a little to get rid of the pasty taste. Add chicken stock and deglaze the pot.

Add tomatoes and their juice. Increase the heat and bring to a low boil. Then reduce the heat to low and cook for 25-30 minutes. Stir occasionally.

Remove from heat and blend with a food processor or immersion blender until smooth. Taste and adjust seasonings. Depending on the sweetness of the tomatoes, you may want to add 1-2 tsp. of sugar. I sometimes add just a dash of balsamic vinegar too.

Before serving, stir in cream (I usually use fat-free half-and-half.) It may be necessary to reheat after stirring in cream, but do not bring to a boil. Garnish with chopped basil and/or Parmesan cheese.

The recipe makes a lot of soup. However, cutting the recipe in half will leave you with half a can of tomato paste that tends to sit in the refrigerator forever or until trash day. So, I always make the full recipe and freeze half of it before adding the cream.

Then when you need soup quickly, just thaw in a microwave, add cream, reheat and serve.

One of my friends gave me a good tomato soup recipe. I don’t usually like recipes that consist of dumping together cans of this and jars of that, but this soup is pretty good and very quick.

Tomato Soup
1 family-sized can of condensed tomato soup
1 jar of marinara sauce (recommend Newman’s)
1 jar Alfredo sauce
quart-sized box or can of chicken stock

Dump all ingredients into a large pot. Bring to a low boil. Whisk as it heats to ensure the ingredients are well combined. Reduce heat to low and cook about 5-10 minutes. Taste and add salt or pepper if needed. That’s it – and it’s surprisingly good.

Cassoulet, a hearty French soup, is perfect for cold, wintery weather. I made it at the winery on Saturday and it was terrific with a slice of toasted French bread.

Cassoulet
1/2 c. carrots, chopped
1/2 c. green pepper, chopped
1 c. onion, chopped
3 tsp. garlic, minced
2 14-oz. cans cannellini beans, rinsed and drained
1 14-oz. can stewed tomatoes
1 lb. chicken breasts, cubed
2 tsp. salt
1/2 tsp. pepper
1 lb. Polish sausage links, fully cooked
1-1/2 c. chicken stock
1/2 c. dry white wine
1 Tbsp. fresh parsley, chopped
1 tsp. dried thyme
1/4 tsp. red pepper flakes
1 bay leaf

Place carrots, peppers, onion, garlic, beans and undrained tomatoes in a 4-quart slow cooker.
Season chicken with salt and pepper and place over vegetables. Add sliced sausage.

In a bowl, combine broth, wine, parsley, thyme, red pepper and bay leaf. Pour over ingredients in slow cooker.

Cover and cook on low heat for 7-8 hours or on high heat for 3.5-4 hours. Discard bay leaf.

Try these quick and easy chicken recipes. They are low calorie, healthy alternatives to keep your family on track in the new year.

Balsamic Chicken
6 boneless, skinless chicken breast halves
1 tsp. garlic salt
black pepper, to taste
2 Tbsp. olive oil
1 onion, sliced
8-10 button mushrooms, sliced
1/2 c. balsamic vinegar
2 tsp. basil, chopped
2 tsp. oregano, chopped
2 tsp. rosemary, chopped
1 tsp. thyme, chopped
14.5-oz. can diced tomatoes

Season chicken with garlic salt and pepper. Heat olive oil in a heavy skillet. Then sear the chicken on both sides. Remove chicken and cook onions and mushrooms until tender. Add the chicken back to the skillet.

Then add balsamic vinegar, fresh herbs and tomatoes. (Dried herbs may be used – reduce the amount used to about a third.)

Cook until bubbly and then reduce the heat. Cover and cook on low heat for about 25 minutes. Let rest 10-15 minutes before serving.

Serve over cooked rice or pasta. Or, if you are watching your carbs, serve with a green vegetable and a healthy salad.

Greek Chicken Salad
2 Romaine lettuce hearts, chopped
2 cooked chicken breasts, cubed
1 cucumber, chopped
2 tomatoes, chopped
1/2 red onion, sliced thinly
1/2 c. black olives, sliced
1/2 c. feta cheese crumbled

dressing:
1/3 c. red-wine vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh herbs like dill, oregano and thyme
1 tsp. garlic, minced
a pinch of salt and pepper, or to taste

Whisk together the dressing ingredients in a large bowl. Add the salad ingredients and toss to coat all. Other vegetables may be added to the salad. Serve with pita chips instead of croutons.

I have co-op electrical power with FEC. They publish and mail a monthly magazine for customers. It has good articles, but I mostly like the recipe section. A few months ago they published contest winners from the Five Ingredients or Fewer contest. I thought one especially sounded interesting and that it would be a great way to use leftover turkey. Just chop it into bite-sized pieces and skip the browning-in-a-skillet section.

I didn’t have leftover turkey, so I decided to make it with a few minor changes and additions. Below is the recipe with those changes in italics.

Mexican Pasta Bake
1/2 lb. whole-grain corkscrew pasta (1 lb.)
20 oz. lean ground turkey (1.5 lb. ground meat)
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
15-oz. can corn or Mexican corn blend, drained
3 c. chunky salsa (4 c.)
2 c. Mexican blend shredded cheese, divided (3 c. Colby-Jack Cheese)

Preheat oven to 350 degrees. Grease a 9″x13″ casserole dish (large cast-iron skillet).
Cook the pasta in salted water until almost done, drain and reserve the pasta.

Cook the turkey (ground beef) in a skillet until thoroughly browned. Add onion, cumin, chili powder and oregano. Cook about 5 minutes. Add corn, salsa and half of the cheese. Stir to combine.

Pour into the greased casserole dish (or leave in the large skillet). Cover with foil (or large lid) and bake 35-40 minutes. During the last 10 minutes, remove the cover and sprinkle with the remaining cheese.

Serve garnished with jalapeños, sour cream and chopped cilantro. My version made about 8-10 servings.
For Thanksgiving, I made a yummy cranberry-onion chutney. I think it’s a terrific alternative to canned cranberry sauce.

Cranberry-Onion Chutney
4 c. onion, chopped
2 Tbsp. olive oil
3 Tbsp. brown sugar
3 Tbsp. fresh ginger, grated
1 Tbsp. cinnamon
1 tsp. allspice
1 tsp. prepared horseradish
1/4 tsp. black pepper
1/2 c. apple cider vinegar
1-1/2 c. cranberry juice
1 lb. pkg. of fresh cranberries
1 c. golden raisins
3/4 c. sugar
1 orange, quartered and frozen

Heat oil in a Dutch oven. Add onions and cook over low heat to caramelize. When the onions start to brown, add brown sugar. Be careful as the onions brown quickly once the sugar has been added.

Add ginger, cinnamon, allspice, horseradish, vinegar and juice. Stir and cook until the cranberries pop. Add sugar and cook until the sauce thickens.

In a food processor, grate the frozen orange quarters until smaller than the size of a pea. Add to the Dutch oven and bring back to a boil.

Remove from heat and ladle the hot chutney into sterile containers and refrigerate. It should keep in the fridge for months.

It’s also fabulous on turkey sandwiches. I made a sliced turkey, Havarti cheese and cranberry-onion chutney panini sandwich. It was delish!

I’ve been thinking about my new year’s resolutions. Mainly because something has got to give. That old phrase, “I meet myself coming and going,” applies to me. So in an effort to slow down and enjoy life more, I resolve to:
• sit on the back porch with my husband more often
• plant a smaller garden and mulch it better
• say “no” to a few “opportunities” (that just end up as extra work)
• exercise more
• and invite friends over for dinner.

If I can do all of those things some of the time in 2017, my work/life balance will improve.
So, keeping things simple, let’s start with a simple sugar cookie recipe.

Sugar Cookies
2-1/2 c. flour, plus extra for shaping the cookies
1/4 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter, at room temperature
3/4 c. sugar
1 large egg
1 tsp. vanilla extract

In a large bowl, sift the flour, baking soda and salt.
Using an electric mixer, beat the butter and sugar until creamed. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

With the mixer on low, gradually add the dry ingredients, mixing until incorporated. Shape into a disk and wrap in plastic. Refrigerate for at least an hour.

Preheat oven to 350 degrees. Make cutout cookies on a floured surface, roll out each disk 1⁄4 inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
Store cookies in an airtight container at room temperature for up to 1 week.

I’ve been experimenting with scones lately and I begin with a basic recipe. Then I add pumpkin, cranberries, white chocolate chips, etc. They usually turn out great.

Basic Scones
2 c. flour
1/3 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter
1/2 c. of your favorite addition like cranberries, white chocolate and pecans
1/2 c. butter milk
1 large egg

Sift the flour, sugar, baking powder, baking soda and salt together in a bowl. Using a pastry knife, cut in the butter until the pieces are smaller than a pea.

Fold in your favorite additions.

Mix buttermilk and egg together. (This is also a good time to add vanilla extract.) Add to the dry ingredients and fold together. The dough will be crumbly.

Pour out onto a floured surface and gently knead. Press out by hand until 1/2 inch thick. Cut into triangles and place on a lined sheet pan. Cook at 375 degrees for 12-15 minutes until lightly brown.
Top with a frosting, glaze or dust with powdered sugar.

Last weekend I attended a memorial service for a really special person. He was very well loved and the testimonies given by many family members spoke of how he had enriched their lives. I didn’t know him as well as I would have liked, but I know that he was always smiling, telling clever jokes and raising the spirits of those around him.

I was deeply touched by the family’s efforts to honor him by sharing their memories and beautiful music. He was blessed to have the love of his family. One comment that resonated with me was when he was described as always thinking of and doing things for others. Even with the loss of memory, he still did things for others. It was his nature, not something he had to remember to do.

I walked away from the service with a feeling of peace, and a couple of thoughts. First, I wondered if someone could find about ten people to say nice things about me at my funeral. Second, perhaps I need to work harder at nurturing a more positive spirit. In time, it might be my nature to uplift others. It’s something for which to strive.

I’ll work on that while I cook Thanksgiving dinner. I’m having 12-16 people, so I’ll be using two turkey breasts.

Turkey Roulade
4 lbs. boneless, skinless turkey breasts
8 slices thick-cut bacon
2 lbs. mushrooms, finely chopped
2 c. scallions, chopped
2/3 c. fresh parsley, chopped
1/3 c. fresh sage, chopped
1/2 c. dry white wine
1/3 c. seasoned bread crumbs
2-3 Tbsp. olive oil
Salt and pepper, to taste

Butterfly the turkey breasts by cutting them crosswise, but being careful to not cut all the way through. Open the breasts up, cover with plastic wrap and pound into rectangles about 1/4 to 1/2 inch thick. Season with salt and pepper.

In a large skillet, cook bacon until crisp. Remove and let drain, reserving about 2 Tbsp. of the drippings. Saute mushrooms until lightly browned. Add scallions, parsley and sage, cooking until tender. Add the wine and cook until the liquid evaporates. Mix in the bread crumbs and crumbled bacon. Taste and season with salt and pepper.

Spread the mixture onto the breasts. Tightly roll up each breast and secure with cooking twine. Rub the exterior with olive oil and season lightly with salt and pepper.

Bake on racks over prepared baking sheets in a 425-degree oven until 165 degrees. It should take about 45 minutes. Let the roulades stand about 10 minutes before slicing.

I recommend brining the turkey breasts so they won’t dry out during cooking. I just boiled about 2 quarts of chicken broth with 1/2 c. salt, a sprig of rosemary and a thyme bundle until the salt is absorbed and the herbs are fragrant. In a large plastic container dumb two quarts of ice and the broth over the chicken breasts. Let the chicken brine in the refrigerator over night or at least 8 hours. Remove, rinse and pat dry before beginning the recipe.

Herbed Gravy
6 Tbsp. butter
1 onion, minced
2 cloves garlic, minced
1/3 c. flour
6 c. chicken stock
3/4 c. dry white wine
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh thyme, chopped
Salt and pepper, to taste

Melt butter in a skillet over medium-high heat. Cook onions until golden brown. Add garlic and sprinkle in flour. Cook while stirring until the flour turns golden. Whisk in stock and wine. Add the herbs and continue to cook until a gravy is formed. Taste and season with salt and pepper.

Serve the gravy over the roulade and garlic smashed potatoes.

With Thanksgiving and Christmas just around the corner, I want to share some holiday side recipes. Hopefully they will work with your turkey or ham for one of your holiday dinners.

Cornbread Dressing
4-1/2 c. cornbread, crumbled or 2 7-oz. pkgs. of yellow cornbread mix
16-oz. pkg. of herb stuffing mix
1 medium onion, chopped
1/2 c. celery, chopped
1 Tbsp. rubbed sage
1/2 tsp. salt
1/2 tsp. pepper
2 cans cream of mushroom soup
2 14-oz. cans chicken broth
4 eggs
2 Tbsp. butter, cubed

Stir together cornbread crumbs, stuffing mix, onion, celery, sage, salt and pepper in a medium bowl. Combine soup, broth and eggs in another large bowl. Pour dry ingredients into wet ingredients and mix well. Pour into a 5-1/2 to 6 quart lightly greased slow cooker. Dot with butter. Cook in the slow cooker on low for 4 hours or until cooked through and set. It should have the texture and firmness of bread pudding.

The dressing can be mixed a day ahead, chilled and cooked the next day. The chilled mix will take a little longer to cook.

Horseradish Green Beans
1/4 c. butter
1 large onion, sliced
2 tsp. garlic, chopped
1 lb. green beans
1 c. mayonnaise
2 hard-boiled eggs, chopped
1 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
1/2 tsp. celery salt
1-1/2 tsp. parsley flakes or 1 Tbsp. chopped fresh parsley
1 lemon, juiced
Salt and pepper, to taste
5 slices bacon, cooked and crumbled

Melt butter in a large pan. Add onions and garlic and cook until translucent. Add green beans and sauté until tender.

Separately, combine mayonnaise, eggs, horseradish, Worcestershire sauce, celery salt, parsley and lemon juice in a large bowl. Add green beans and mix well. Season to taste with salt and pepper. Garnish with bacon and serve.

Honeybun Cake
For the cake:
1 box yellow cake mix
1/3 c. all-purpose flour
3/4 c. vegetable oil
4 eggs
8 oz. sour cream
For the filling:
1 c. light brown sugar
1 Tbsp. ground cinnamon
1/2 c. finely chopped pecans
1/3 c. honey
For the icing:
2 c. powdered sugar
1 Tbsp. Vanilla extract
3-6 Tbsp. milk

Preheat oven to 325 degrees. Prepare a 9×13-inch pan with non-stick cooking spray and line with parchment paper.

Mix cake mix, flour, oil, egg and sour cream in a mixing bowl and beat on low to combine, stop and scrape down the sides and then beat on medium for two minutes. Spread half of the batter in pan.

Combine the brown sugar, cinnamon, pecans and honey in a medium bowl. Sprinkle half of the mixture over the cake batter. Pour remaining batter over the filling. Then scatter the rest of the filling over the top. Use a knife to swirl the batter. Bake for 40 minutes.

Add vanilla extract to powdered sugar. Whisk in milk starting with 3 Tbsp. Continue to dribble in milk while whisking until icing can be slowly poured onto the cake. Do not exceed 6 Tbsp. of milk or icing will be too thin. Pour icing over warm cake.

When I have a large group over for dinner, I like to set out appetizers for the guests. Everyone usually hangs out in the kitchen and visits while I finish preparing the meal. With the holiday coming up, I thought it’d be a good idea to share some of my favorite appetizers.

Stuffed Mushroom Caps
1-1/2 lbs. mushrooms
1 Tbsp. olive oil
2 c. baby spinach, chopped
2 cloves garlic, minced
1/2 c. sour cream
1/2 c. cream cheese, softened
1/3 c. mozzarella cheese, grated
1 pinch each salt, pepper and cayenne

Clean the mushrooms and remove the stems. You may discard the stems, but I recommend keeping them for another use. Heat olive oil in a skillet and cook the spinach until it wilts. Add garlic and cook a couple of minutes. Remove from heat.

Combine the cooked spinach and garlic with the sour cream, cheeses and seasonings. Spoon the mixture into each mushroom cap and place them on a baking sheet prepared with cooking spray. Bake in a 400-degree oven for 12-15 minutes.

Dill Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 c. dill pickle relish, drained
1/4 c. onion, finely chopped
1-1/2 c. cheddar cheese, grated
1 Tbsp. Worcestershire sauce
2 Tbsp. mayonnaise
2 Tbsp. fresh parsley minced

Combine all ingredients except the parsley until blended well together. Shape into a ball and cover with plastic wrap. Refrigerate for several hours. When time to serve, sprinkle the cheese ball with parsley, place on a platter and surround it with your favorite crackers.

Spinach and Walnut Pesto
1 c. fresh spinach, packed
3 oz. walnuts, toasted and chopped
2 cloves garlic, smashed
1/8 tsp. nutmeg
1 c. Parmesan cheese, grated
1/2 c. olive oil

Combine spinach, walnuts, garlic, nutmeg and cheese in a food processor and pulse a few times. Use a spatula to clean the sides of the processor and push the ingredients back down. Turn the processor on and drizzle in the olive oil. Serve with toasted French bread slices or pita chips. The pesto is also delicious served over hot pasta.

Spicy Meatballs
1-1/2 lb. ground beef
2 cloves garlic, minced
1 egg
1 tsp. Dijon mustard
1 Tbsp. capers, coarsely chopped
1/2 c. Italian bread crumbs
1/2 lemon, juiced
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients and shape into small balls (about 1-1/4 inch in diameter). Prepare a sheet pan with cooking spray and scatter meatballs so that there is space between each one.

Cook in a 350-degree oven for 15 minutes. Remove from the oven and turn each meatball over. Return the pan to the oven and cook for another 10 minutes or until done and nicely browned. Serve with toothpicks or bamboo skewers.

A friend of mine makes a fabulous ham and cheese soup. It is rich, creamy and, well, decadent. I love it, put it’s not quick to make and full of fat. I’ve made a modified version that was ready in 30 minutes. I did cheat by purchasing a small jar of cheese sauce from the pasta aisle at the grocery store.

Ham and Cheese Soup
2 tsp. olive oil
1 onion, chopped small
2 carrots, chopped, small cubes
1 bay leaf
1/2 tsp. dried thyme
1 pinch cayenne ( or red pepper flakes)
1 head cauliflower*, cubed
4-6 c. ham or chicken stock
1-1/2 c. fully-cooked ham, cubed
1 16-oz. jar of double cheddar cheese sauce
Salt and pepper, to taste

I began by sautéing the onion, carrots, bay leaf, thyme and cayenne with olive oil in a medium-sized pot at medium heat for about 3-4 minutes. As always, season with a little salt and pepper while the vegetables sauté.

Add cauliflower, and cook about 3 more minutes. Add stock, bring to a boil, reduce heat to a simmer and then cook 15 minutes, or until cauliflower is fork-tender.

Stir in ham and cheese sauce, cooking cook until hot but not boiling.

Remove from heat and serve with a side salad and toasted bread.

*My friend uses a small head of shredded cabbage. I prefer cauliflower, however, fresh broccoli would be good instead.

As most of you know, I’m not a fan of wasting calories on dessert. I’d rather have cheese. However, with Thanksgiving and Christmas around the corner, I think a cranberry dessert is worth the effort.

Cranberry Bars
2 cans whole-berry cranberry sauce
1/2 c. sugar
1 box yellow cake mix
1/3 c. flour
2 sticks butter, melted
1 c. old-fashioned oatmeal
1/2 c. light brown sugar
2 eggs
1 tsp. ground ginger
1/2 c. chopped pecans

In a large bowl, combine cake mix, flour, melted butter, oatmeal, brown sugar, eggs and ginger. Mix to combine. Reserve 1-1/2 cup. Spread the rest of the mixture evenly in the bottom of a 9″x13″ baking dish prepared with cooking spray.

Combine cranberries with sugar and spread over the crust. Add pecans to the reserved crust mixture and then sprinkle evenly over the cranberry filling to create a topping.

Bake for 35-40 minutes in a 350-degree oven until topping is light brown and the filling is bubbly. Cool for 30 minutes and cut into 24 bars.

Like most young married couples, David and I started our lives together with meager funds, used furniture and thread-bare attire. We worked hard and continuously strove to improve our condition. I remember our conversations when we made plans to purchase our first home. We discussed our ability to afford the mortgage payments and our willingness to eat peanut butter and jelly sandwiches every night to save money.

When purchasing our second home, I believe we were willing to eat hamburger meat every night to save money. Obviously we had raised our standards by then. I recall really tasty dinners (that I still make) using ground meat.

Salisbury Steak
1.5 lb. lean ground meat
1 pkg. French onion soup mix
1/2 tsp. pepper
1 tsp. garlic powder
2 Tbsp. olive oil, divided
1 large onion, sliced
2 c. button mushrooms, sliced
1/3. c. flour
3-4 c. beef stock

Mix ground meat, French onion soup mix, pepper and garlic powder together. Form about six patties. In a cast-iron skillet at medium-high heat, sear both sides of the patties until nicely browned. Then remove the patties and reserve them for later.

In the same skillet, add olive oil and cook the mushrooms. I like a nice sear on mushrooms, so don’t stir until a brown sear is achieved. Then reduce the heat to medium-low and add the onions. Cook until the onions have caramelized.

Add flour and stir until incorporated. Then add beef stock and stir until a gravy forms. Add the meat patties back to the skillet. Cover and cook for 15-20 minutes, until the meat is cooked.
Serve with boiled new potatoes and salad.

We eat a lot of chicken, but certainly are beefeaters too. We love a nice steak and occasionally filet mignon. I don’t always want to afford a filet mignon, so I came up with a faux version that David really enjoys.

Faux Mignon
6 strips of bacon
1.5 lbs. ground meat
1 tsp. Montreal Steak Seasoning
1 tsp. garlic salt
1/2 tsp. pepper
1/4 onion, finely chopped

Cook the bacon strips on a rack placed in a sheet pan at 375 degrees for about 10 minutes.
Mix the ground meat, seasonings and onion together. Form six patties. Wrap the partially cooked bacon around the edge of each patty and secure with a toothpick.

To make the faux version special, grill the meat over medium heat until it is done. About 4 minutes on each side.

Serve with baked potatoes and salad.