Creamy Tomato Soup

A family favorite- my mama found this a few years back, and it is one of the few soups everybody likes!

Servings: Approximately 4-6

Ingredients:

1 T butter

1 small carrot, finely chopped

1 small onion, finely chopped

2 T all purpose flour

3/4 t dried basil

3/4 t dried thyme

1/2 t salt

1/2 t pepper

1 1/2 cups milk

1 large can (28 oz) chopped/diced tomatoes

Grated parmesan cheese

Melt butter in a large pan over medium-low heat. Add carrot and onion; cook stirring frequently, until onion is soft, about 3 minutes. Remove from heat. Stir in flour, dried basil, thyme, salt, and pepper. Gradually pour in milk, stirring constantly, and cook over medium-low heat, continuing to stir until boiling and slightly thickened, about 5-10 minutes. Slowly whisk in tomatoes and their liquid. Reduce heat and simmer, uncovered, stirring often, for 15 minutes.

Garnish each serving with grated parmesan cheese.

blueberry {option} smoothies

although the berry season is mostly done, this is a great recipe that I tried out for the first time last summer. truly scrumptious! and you can always tweak the proportions to get a stronger blueberry taste or try different kinds of juices!

.: ingredients :.
 7 oz. yogurt
 3 oz. blueberries
 1 c. grape juice
 ½ c. milk
 blueberry wine {optional}
 wheat germ {optional}


.: preparation :.
 mix yogurt, blueberries, and juice in blender. add milk and mix. pour and serve cold.
 {adult option} half or all of the juice can be substituted with wine
 {healthy option} add wheat germ for added nutrition and taste

CALL FOR RECIPES

For October, I was thinking anything pumpkin (or other squash) related.  Please share your favorites!

fettucine carbonara with fried eggs

from 'bon appetit'

4 servings (maybe more like 6)

8 large eggs

2/3 cup grated parmesan cheese

1/3 cup grated pecorino romano cheese

2 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

4 ounces thinly slived pancetta (italian bacon), finely chopped

12 ounces egg fettuccine

1 medium bunch broccoli rabe (rapini), cut into 1/2 inch pieces

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

Cook pasta in large pot of boiling water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.

Top pasta with eggs and serve.