Tomato Basil Pasta (from Charming Pixie)
I normally make this with whole grain spaghetti but was out so used whole grain penne instead.  Just as yummy!

  • Saute 1 yellow onion and 1 clove of purple garlic in olive oil
  • Add a dash of sea salt and whole ground pepper(It's so fun to use a salt and pepper grinder.  You feel as though you are on a fancy cooking show!)
  • Add a couple handfuls of Fresh Basil, chopped and stemmed - let wilt just a bit before adding tomatoes
  • Add 1 28 oz. can of diced tomatoes (I used Hunts with Basil, Oregano,and Garlic since I was out of Muir Glen Organic which are divine) with juice
  • Add a dash of crushed red pepper
  • Let simmer for about 15 - 20 minutes
  • Pour over your favorite spaghetti or pasta.  Be sure to add some fresh mozzarella to the top!  Enjoy!

Fresh Tomato Basil Soup(from Ullja)
  • 5 Roma Tomatoes
  • 1 15 oz. can of Muir Glen Italian Diced Tomatoes
  • 1 Yellow Onion
  • 1 clove Purple Garlic
  • Olive oil
  • 3 oz. Heavy Cream
  • Fresh Basil

Place tomatoes in pan and cover with water. Bring to boil. Skins will begin to pull away from tomatoes. Remove tomatoes from water and place in a container. Cool slightly and peel away skins and discard.
Drain water and place tomatoes back in pan. Add sauteed onions and garlic. Add 1/2 cup water. Simmer for one hour, stirring occasionally.
Add 1 1/2 cups organic vegetable stock
Add Fresh Basil - stems and all
Simmer for 30 minutes
Remove basil stems
Place tomato mixture into a blender and puree. I did a little at a time to reduce the hot mixture from seeping out of the top of the blender.
Pour back into pan.
Add 3 oz. of heavy cream and bring to a boil. Stir constantly.
Add a pinch of sugar, sea salt and cracked pepper.

Place into bowls and top with a fresh basil leaf. Serve with a garden salad and Asiago Cheese Bread.

You will think you are at a fancy tea room or favorite sisterchick bistro!

Sunday dinner

There is something about the cool weather that makes me want to be in the kitchen cooking. What about you?

I tried a new roasted chicken recipe today that I got from Everyday Food called Chicken with 40 cloves of garlic. It incorporates all the things I love: chicken, garlic, butter and of course using cast iron. Plus it is classic French Country! What could be more perfect for a Sunday dinner! It turned out a beautiful golden brown which I wasn't sure about since you cook it uncovered. The chicken was very moist. I added a mixed green salad with pecans, cranberries, carrots and fresh squeezed orange juice for the dressing. I cut some fresh herbs from the garden and quickly made some herb roasted potatoes to go with it. A nice glass of fresh brewed green tea and I felt like we were in the French Countryside (except for the smoke that filled the kitchen from everything cooking in the cast iron). I didn't notice that in the video! My garlic also didn't peel as easily using the metal bowls but it was fun to try and what a great way to rid any frustrations. I am definitely adding this to my recipe book.

Let me know if you give it a try or if you have a perfect Sunday dinner recipe.

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