Tomato Basil Soup

28 oz. diced tomato
1 c celery, diced finely
1 c carrots, diced finely
1 c onion, diced finely
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp dried basil (or 1/4 c fresh)
4 c chicken broth
1/2 bay leaf
1/2 c flour
1/2 c butter
2 c half and half, warmed

1 c freshly grated Parmesan cheese
1 tsp salt
1/4 tsp pepper


Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker.  Cover and cook on low for 5-7 hours, until vegetables are soft.

About 30 minutes before serving, make a roux from the butter and flour.  Slowly stir in 1 cup of hot soup.  Add another 3 cups and stir until smooth.  Add all back into the slow cooker.  Stir and add in Parmesan cheese, warmed half and half, salt and pepper.  Add addition basil and oregano if needed.

Serve with rolls or bread bowls!


From 365daysofcrockpot.com


Instant Pot Version:

*Use crushed tomatoes, grated carrots, full bay leaf!  Can use plain milk instead of half and half...

Turn Instant Pot to saute while you prepare your vegetables.  Add oil to the pot.  Add onions and saute for 3 minutes.  Then add the carrots and celery and saute for 1 more minute.  Pour the broth into the pot along with the crushed tomatoes.

Add in oregano, basil, and bay leaf.

Cover the pot and turn off the saute function.  Make the valve is sealed.  Set the timer to cook for 5 minutes.  When the pot starts counting down from 5 (it will probably take about 10 minutes for it to come to pressure), melt the butter in the microwave or on the stove top.  Once butter is melted, whisk in the flour, one tablespoon at a time.  It will form a thick mixture.

By this time, the Instant Pot has probably beeped.  let the pot sit for about 5-10 minutes, then open the valve to release pressure.  Turn Pot back to saute function.  Ladle one cup of the hot soup into your flour mixture.  Whisk it well.  Then stir in the creamy mixture into the Instant Pot and whisk until combined.  Let it cook for a few minutes on the saute setting, stirring regularly to cook out the flour taste.  

Add in the milk and the Parmesan cheese, and the salt and pepper.  Whisk.  Taste at this point and season to taste.



Healthy alternative:

Substitute Vegetable broth for chicken broth

Make roux from whole wheat flour and coconut oil

Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)

Substitutions from letfoodheal.blogspot.com

Quick Dinner Rolls

1 cup plus 2 tbs warm water
1/3 c oil
2 tbs yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
3 1/2 c flour


Preheat oven to 400.

Combine water, yeast and sugar in a mixing bowl, allow yeast to proof for 15 minutes

Using a dough hook, mix in salt, oil, egg, and flour.  Knead until dough is soft and smooth, about 5 minutes.

Form dough into balls (flour your hands first!) and place in a greased 9 X 13 pan.  Allow to rest for 20+ minutes.  Bake for 20 minutes or until golden brown.  If top is getting too dark but bottom is still doughy, wrap in tin foil to prevent from burning.



From Crystal Levine

Skirt Steak with Warm Bean Salad

3 tsp olive oil
1 1/4 lbs skirt steak, cut into 4 pieces and patted dry
coarse salt and ground pepper
3/4 lb green beans, trimmed and cut into 1.5 inch pieces
2 small garlic cloves, thinly sliced
8 oz grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbs plus 2 tsp red wine vinegar
handful fresh basil leaves, torn

In a large skillet, heat 1 tsp olive oil over medium high heat.  Season steak with salt and pepper.  Cook steak (in batches, if necessary) until browned, 3-5 minutes per side for medium rare.  Transfer to a cutting board and let rest.

Rinse out skillet and return to heat, along with remaining olive oil.  Add green beans and cook 2 minutes.  Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes.  Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes.  Remove from heat; season to taste with salt and pepper and sprinkle with basil.

Thinly slice steak against the grain and divide among four plates, serve with bean salad.


From Food Digest

Chocolate Peanut Butter Nutella Cookies

1 cup peanut butter
1/4 heaping cup Nutella
1 large egg
3/4 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon baking soda
12 Oreo cookies, lightly crushed

Add peanut butter, Nutella, egg, and sugars to the workbowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes on medium-high speed to cream. Stop and scrape down the sides of the bowl if needed.

Add cocoa powder, water, vanilla, and baking soda and beat for 1-2 minutes on medium-high speed until the ingredients are well combined. Add the crushed Oreo pieces and stir to combine. Cover and chill in the refrigerator for at least one hour.

Preheat oven to 350 degrees F.  Using a medium (1.5 tbsp) cookie scoop, drop dough onto a cookie sheet lined with parchment paper, about 2 inches apart. Flatten the dough slightly.

Bake at 350 for 8 minutes. They firm up more as they cool; don’t overbake which is easy to do with dark-colored cookies. Store in an airtight container at room temperature on in the refrigerator for up to one week, or in the freezer for up to 3 months.

From Kevin & Amanda

Biscuits and More

2 c bread flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 c shortening

Mix all ingredients except shortening together until well blended.  Cut in shortening.  Store in an air tight container until ready to use!

When ready to use, mix in about 3/4 c milk, bake at 450 degrees for ten minutes

Possible alterations:

Dumplings:  May need more liquid.  Dough should be rolled into balls and added to soups or chicken and dumplings where they cook by steam (must have lid on pot).

Sausage and Cheese Biscuits: Add 1/2 c or more of cooked sausage and 1 c shredded sharp cheddar cheese to mix before you add milk.

Cinnamon Biscuits:  After adding milk, roll out onto floured surface and spread 1/4 c melted butter on dough, sprinkle with brown sugar, raisins, pecans, and cinnamon.  Bake at 400 for 15-20 minutes or until they are golden brown on top.

Orange Biscuits: After adding milk, roll out onto floured surface and spread 1/3 c melted butter on dough, sprinkle with the zest of an orange and some of the chunks of the orange, white sugar, a dusting of powdered sugar, pecans, sweet coconut shreds, and a light dusting of ground cloves.  Bake at 400 for 15-20 minutes or until they are golden brown on top.


From Candace Crowther