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Recipe - Heirloom Tomato Bruschetta Soup


This is a quick and easy way to make tomato soup, from scratch, for one.

I adapted this bruschetta recipe and this soup recipe for a single serving.

Ingredients for One:

1 tomato – core removed and diced

1/3 Tblsp Shallot Chopped (I couldn’t find any, so used I used red onion

1 clove of garlic Chopped

1 Tblsp Fresh Basil  Chopped(Omitted because I didn’t have any)

Salt & Pepper to Taste

Olive Oil

1/3 cup tomato juice

1/3 cup chicken broth

Shredded Italian cheese



Heat a pan over medium high heat.  Add the olive oil and warm.  Once the oil is warm add the shallot/onion.  Saute until softened.  Add the tomato, basil and garlic.  Season with salt and pepper. and cook for approx 2 minutes.  Add the tomato juice and broth and bring to a boil.  Reduce to a simmer and simmer about 15 minutes.  Season with salt and pepper.  Top with cheese.  Enjoy!




Recipe - Peach Ice Cream

A few months ago I bought an Ice Cream Maker.  Then in an effort to start eating better and having more produce in the house I signed up for a weekly box from Washington’s Green Grocer.

So last week’s box had an abundance of donut peaches.


I knew I had a recipe for Peach Ice Cream…. so I thought…. may as well give it a go.  To be honest, I thought you just through the ingredients in the maker and in an hour or so…. Ice Cream!!

Not so much.  First you have to freeze the base of the make….. 6-24 hours.

The the recipe I had (at bottom) had a few step where things need to be cooled down and chilled another 6 -24 hours.

But I eventually got it all mixed and into the mixer…


Final product!  Yum! :-)





4 Large ripe peaches, peeled, then halved and chopped into chunks

1 1/2 tablespoons fresh lemon juice

1/2 cup sugar, plus 2 tblsp

1 1/2 cups whole milk

1 1/2 cups heavy cream

4 large egg yolks

pinch of salt

1 tsp vanilla extract



Put half the peaches in a bowl, and mash slightly with a fork.  Sprinkle with the lemon juice, and the 2 tblsps sugar.  Toss to combine.  Cover and refrigerate.

In a heavy 2 qt saucepan, combine the milk, 1 cup of the cream, and the remaining peaches.  Cook over medium heat until slightly thickened, 4-5 minutes.  Do not let boil. Strain through a fine mesh sieve into a bowl, pressing on the peaches with the back of a spoon. Discard the solids.

Meanwhile, combine the egg yolks, 1/2 cup sugar, salt and remaining 1/2 cup cream in a bowl.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm milk mixture, into the egg mixture until smooth.  Pour the egg and milk mixtures into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through, 4-6 minutes.  Do not let the custard boil.  Strain through a fine mesh sieve into a bowl.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool.  Cover with plastic wrap, pressing it directly on the surface of the custard so that a skin does not form.  Refrigerate until chilled, at least 3 hours, or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to directions.  When nearly frozen and the consistency of thick whipped cream, add the reserved peaches.  Churn or stir until just mixed.  Transfer to a freezer safe container.  Cover and freeze at least 6 hours or up to 3 days, before serving.
Recipe from – Williams- Sonoma Ice Cream


Recipe: Greek Tortellini Salad


Needed a side dish for a tailgate party this weekend.  And came across this.  It was a hit.  Easy to make and transport.


1 20 oz pkg refrigerated cheese tortellini

1 1/2 cups grape tomatoes, cut in half.  (I used this method, super easy)

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

For the Dressing:

1/4 cup extra virgin olive oil

3 tblsp red wine vinegar

1 clove garlic, minced

1/2 tsp dried oregano

salt & pepper to taste


Bring a large pot of salted water to boil.  Cook the tortellini according to the package.  Drain and rinse with cold water.

Place the tortellini in a large bowl.  Add tomatoes, cucumber, olives, red onion, and feta.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.  Pour the dressing over the salad and stir until salad is well coated.  Serve immediately or place in the refrigerator.

Original recipe found at Two Peas and Their Pod.

And So It Ends. (Or Does It Begin?)

Last night the Washington Capitals were eliminated from the post-season for the first time since 2007.

Major Drama with the coach taking things that should stay private, to the media.  But this is nothing new for the Caps Organization.  For some reason players and front office staff like to run their mouths in the press.

So start popping the popcorn.  Off-season could be fun.

Osso Buco with Fennel, Capers, Lime



1 medium-size yellow onion, coarsely chopped

1 cup coarsely chopped fennel, about 1 bulb

2 veal shanks (about 1 lb) sawed crosswise into thick hunks  *Note – I used beef short ribs

2 tblsp all-purpose flour

3/4 tsp salt

1/4 tsp freshly ground pepper

3 tblsp olive oil

2/3 cup Chardonnay

1 small lime, thinly sliced

2 tsp drained nonpareil capers

3 to 4 tblsp coarsely chopped pitted nicoise or Gaeta olives


Setting – Low for 7 to 8 hours, lime, capers, and olives added after 5 1/2 to 6 hours.

1. Spray the inside of the crock pot with non-stick cooking spray and place half of the onion and fennel in the crock

2. Pat the veal dry, with paper towels and coat with the flour, salt, and pepper.  In a large skillet over medium-high heat, warm the oil until very hot.  Add the veal, and brown on all sides, about 5 minutes. Transfer to the slow cooker, positioning the shanks side by side if possible.

3. Add the remaining onion and fennel on top of the shanks. Add the wine.  Cover and cook on low for 5 1/2 to 6 hours.

4. Arrange the lime slices over the top and sprinkle with the capers and olives.  Cover and cook another 1 1/2 to 2 hours.

Adapted from “Not Your Mother’s Slow Cooker Recipes for Two“.

Foil-Baked Salmon with Corn & Lime



1/4 cup corn kernels

1/4 red bell pepper, seeded and cut into small neat dice

2 tblsp chopped fresh cilantro

1/2 jalapeno chile, seeded and cut into small neat dice

salt and ground pepper to taste

2 tsp unsalted butter, cut into bits

1 lime wedge, plus 3 thin lime slices

1 skinless salmon fillet — 1/2 lb


Preheat oven to 450F.

Put the corn kernels in a bowl.  Add the bell pepper, cilantro, chile, salt, and pepper and mix well.

Put a 12-by-18 inch sheet of heavy-duty aluminum foil on a work surface.  Top with corn mixture and dot with 1 tsp of the butter.

Bring the long edges of the foil together and fold over to form a tight seal.  Fold and seal the ends as well.  Bake until the salmon is opaque throughout and just flakes with a fork, 15-20 minutes.  The timing will depend upon the thickness of the fillet.

Transfer the packet to a work surface.  Open the foil carefully and the ends first, allowing the hot steam to escape, then unwrap the top. Transfer to a warmed dinner plate.

From Williams-Sonoma – Cooking for Yourself.