Even though it hasn’t happened yet, here are a few more recipes to try when the weather finally turns cooler. Be sure to have a grilled cheese with this first one.
Roasted Tomato Soup 1-1/2 pounds baby plum tomatoes 2 large onions, quartered 6 whole garlic cloves 2 tablespoons olive oil Salt and pepper to taste 2 cups vegetable stock 1/2 cup heavy cream, plus more for garnish 1/2 cup fresh basil, plus more for garnish Preheat the oven to 400. Plac e t he tomatoe s, onions, and whole garlic cloves on a large roasting tray. Drizzle with the olive oil and add sprinkle with salt and pepper to taste. Toss to coat and bake for 40 minutes.
Allow the vegetables to cool slightly before peeling away the skin from the garlic cloves and adding everything to a large blender along with the vegetable stock, heavy cream, and basil.
Blitz until completely smooth and add some extra seasoning to taste if desired. Serve, optionally with extra cream and basil leaves as garnish. —kwc— This soup sounds like it would certainly warm you up when hoodie weather comes to town.
Corn and Cheese Chowder
4 tablespoons (1/2 stick) butter 1 whole onion, chopped 3 slices bacon, cut into pieces 3 whole bell peppers, finely diced (red, yellow, orange) 5 ears corn, kernels sliced off 1/4 cup all-purpose flour 3 cups chicken stock or broth 2 cups half-and-half 1 heaping cup grated Monterey Jack 1 heaping cup grated pepper Jack 1/3 cup sliced green onions Salt and freshly ground black pepper In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the halfand- half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. —kwc— This one has all of my favorite ingredients for cold weather, especially cheese and tomatoes. I love that combination.
Sour Cream Noodle Bake
1 1/4 pounds ground chuck 1 15-ounce can tomato sauce 1/2 teaspoon salt Freshly-ground black pepper 8 ounces egg noodles 1/2 cup sour cream 1-1/4 cups small curd cottage cheese Pinch red pepper flakes 1/2 cup sliced green onions (less to taste) 1 cup grated sharp cheddar Crusty French bread, for serving Preheat the oven to 350. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
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