Mom's Tomato soup

 

                                                         Mom's Tomato soup

 

My mother used to make this beautiful tomato soup for me anytime I wanted it. I believe my mother got this recipe from my Aunt Phillis.  The good thing about this recipe is that you probably have everything in your kitchen to make it. It also is a fast and easy it only takes me 20 min to make the soup. The recipe I do have is to make 2 quarts , but I only made 1 quart today because I will be the only one having it since my boyfriend is out of town on his bike trip.  At the bottom I also put the  healthy version .

 

Ingredients

Makes 2 quarts

1 Medium onion chopped

2 tablespoons butter

2 cans diced tomatoes (14/12 ounce)

2 cans of condensed tomato soup undiluted (10 ¾ ounce)

1 ½ cups of milk

1 teaspoon sugar

½ or 1 teaspoon dried basil

½ or 1 teaspoon paprika

1/8/ or ¼ garlic powder

1 package of cream cheese 8 oz.

1.)In a large saucepan sauté onion and butter until tender. Stir in tomatoes soup milk sugar basil paprika and garlic powder.

2.)Bring to a boil reduce heat cover and simmer for 10 min stir in cream cheese until melted

 Healthy version

Use margarine

No salt added tomatoes

Reduced fat condensed tomato soup

Fat free milk

Fat reduced fat free cream cheese

Truvia sugar

 

 

 

 

First chop an medium size onion.

 

 

Melt butter in a pan on medium heat.

 

After butter is melted add onions and cook on medium heat until onions are translucent . Which should take about 5 to 7 min.

 

While the onions are cooking open you cans of diced tomatoes and tomato soup.

put in a small bowl sugar, dried basil, paprika, and garlic powder. Also if would enjoy some spice add cayenne pepper.

The measure your milk. Remember I made 1 quart so you will need 1 1/2 cups.

 

After onions are done stir in tomatoes soup milk sugar basil paprika and garlic powder. Let soup come to a boil then turn flam down cover and simmer for 10 min.

I like to cut up my cream cheese it makes it easy to break up in the soup.

After 10 min whisk in cream cheese in to the soup. 

Then now serve :)

 

Stuffed Cabbage 8/1/2015

                                                                 Stuffed Cabbage

Stuffed Cabbage first thoughts come to mind special dish that is comfort food. I make this special dish normally once a month on a Sunday. I made it on a Saturday because my boyfriend Eric and his brother Jesse are going on their annul brother bike trip that they do once a year.

This recipe I make was my mother’s recipe it is the only stuffed cabbage I ever will make. I ‘m not sure where my mother got it from or if it was passed down. All’s I know that is it really good. Also the side that I have with this dish is Sour cream mashed potatoes, and peas. The tomato sauce that is at the bottom of the stuffed cabbage makes for a nice gravy on the potatoes.

 Making stuffed cabbage really is super easy I normally do it a head of time in the morning. Then I put the stuffed cabbage in the Fridge until it is time to bake.

 

Ingredients

1 head of cabbage that is 3 pounds

1/2 pound of ground pork

1/2 pound of ground beef

1 can 15 ounces of tomato sauce

1 medium chopped onion

1/2 cup of long grain rice uncooked

1 tablespoon of dried parsley flakes

1/2 teaspoon of dill weed

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/8 teaspoon of cayenne pepper

1 can of 14 1/2 diced tomatoes

1 tea spoon of sugar.

 

1.) Cook cabbage and cut each leaf off till you get 12 leafs. Continue to cook the rest of the cabbage for the bottom of the pan.

2.) In a large bowl combine pork, beef, 1/2 cup of tomato sauce, onion, rice , parley, dill weed, salt, pepper, and cayenne.

3.) In a medium size bowl combine the rest of the tomato sauce from can, diced tomatoes, and sugar.

 4.) place stuffed cabbage in a 13x9 inch pan.

Now it is time to stuff. :)

 

 

The first thing that hast to be done is to cook the cabbage in a large Dutch oven or pot. Just cooking it enough to let each leaf loosen of the cabbage. To make this easy I have tongs and scissors ready so I can cut off the leaf of the cabbage without damaging any of the leafs.  I also have a strainer and bowl under the strainer next to me to put the cut leafs off the cabbage.  Unfortunately I decided to make this part of my blog after getting the 12 cabbage leafs I needed so sorry I do not have pics of cooking the cabbage leafs.

 

 

Save the left over cabbage and cook it in full this will be for the bottom pan.

 

 

I normally take out the stems of the cabbage then I fold and lay them in the pan.

 

Then I cut out the steams in a V-shaped.

Then I cut out the steams in a V-shaped .

 

 

The Meat Mixture is easy to put together to I will put the Recipe at the bottom. Also to stuff the each leaf I use 1/4 cup.

 

 

 

Now the fun part. stuffing the cabbage with using the 1/4 cup place the meat in the middle of the leaf.

 

 

Then fold one side of the leaf over.

 

 

Now fold the other side of the leaf over .

 

 

Now start rolling up words. You will to tuck the leaf under to completely enclose the meat mixture.

 

Some people do use toothpicks, but I never have. This is what it should look like

 Just repeat and place the stuffed cabbage in the pan.

 

 

This is what it should look like when you are done putting the stuffed cabbage in the pan.

Normally at this point I cover the cabbage rolls and set in the fridge until it is time to bake them.

 

 

But if ready to cook I top the stuffed cabbage with the tomato sauce.

Cover and then bake for 1 hr and 1/2 . Also if you do not have a fitted lid. Just use aluminum foil.


After baking let stuffed cabbage cool for 15 min the serve

 

 

 

 

 

Sangria anyone?

Green apple,mango, and pineapple Sangria

      I thought making sangria would be hard for some reason. Come to fine out it is very easy. I just picked out some bottles of wine and then added some fruit I thought would taste well together wait a day or two and bam you got some really good Sangria. 

Also this is my first post so hmmm ? I figured I would keep this simple.