Monday, November 29, 2010

Roasted Tomato Basil Soup

Our Thanksgiving weekend was a success. After months of secret emails and planning the Sister Shindig weekend commenced! Jeffrey's Aunt Kathy turns 60 on December 13th and his Aunt Jackie turned 50 last weekend, so the family wanted to do something special to commemorate their birthdays. A secret weekend getaway was planned for the family to spend Friday-Sunday in Salado, Texas at a Bed and Breakfast. Kathy and Jackie thought all along that we were throwing a dance/party on Friday evening. They were kidnapped on Friday morning and taken on a day long scavenger hunt arriving at the bed and breakfast where we were around 5 o'clock. We spent the weekend hanging out playing jacks, juggling, playing checkers and Wii, shopping, eating and exploring! It was so fun!

Melissa made a logo for the weekend and we all wore matching T-shirts
 Clues for the scavenger hunt, it was hilarious!

The sisters Michelle, Kathy, Carol and Jackie
Mine and Jeffrey's cabin, The Wimberely Room.
Exploring on stationary bikes

 SOOO many fun shops!
 Playing Jacks. Aunt Kathy was a champion Jacks player as a child, so she taught us to play!
We played for 4 hours, I was terrible but it was still fun.
 Colby thought juggling was easier..
Jeffrey and James were stuck in a checkers match all weekend!!!
 Lunch at my new favorite tea room, Adle's. It was so good we had to go back the next day.
I can't wait till Christmas in Ruidoso with Jeffrey's family. We are going to have so much fun and will continue our Jacks competition!

My basil plant is still going strong so I decided to make some Tomato Basil Soup. It was so yummy, I wish I had made more. This recipe is only enough for 2 bowls so you will probably want to double it.
Roasted Tomato Basil Soup

4-6 tomatoes cut in half
olive oil
salt and pepper
1/2 onion, diced
1/2 tsp dried oregano
1 tsp sugar
1 Tb butter
1 1/2 cups chicken broth
1/4 cup heavy cream
handful basil

Preheat oven to 350 degrees. Spray baking pan and lay out tomatoes cut side up. Drizzle with olive oil and sprinkle with salt and pepper. 
Roast for 1 hour. (I put cloves of garlic out too, but they burned quick so don't put them in until 30 mins in)
Let cool until ok to touch.
 Melt butter in stock pot and add onion, oregano, and sugar.
 Peel skins off tomatoes and garlic. Scoop seeds out of tomatoes.
 The tomato flesh.
 Add tomato flesh and roasted garlic to stock pot. Also add chicken broth. Cover and simmer for 20 mins.
 Add basil and turn off heat.
 Use immersion blender to blend soup until smooth.
 Stir cream into soup.
 Salt and pepper to taste.
 Serve with fresh basil and crostini.

Wednesday, November 24, 2010

Sweet Potato Souffle

Happy Thanksgiving! Jeffrey and I leave for the airport in 2 hours and I wanted to get a blog up before we leave. We are headed to Dallas today and so excited to see his family! 

This year and I thankful for my friends! The Lord truly blessed me with some amazing girlfriends out here. Remembering back one year ago when I had just moved here and was overwhelmed and desperately in need of a girls night! The things he accomplishes in one year! Monday night we had Thanksgiving part 1 at Megan and Will's house. Each of us we assigned to parts of the meal. I made my Roasted Garlic and Truffle Mashed Potatoes and my mom's famous Sweet Potato Souffle. We also had an amazing green onion and mint dip with veggies, brown sugar baked brie, Pom Palm Salad, Biscuits, pork tenderloin with a cranberry reductions sauce and pumkin puddin and pecan pie for dessert! I will try to get some of the recipes from the other items on the blog at some point because it was all amazing!

Megan, Baby Sarah and Emily!

 The #1 Sus Chef and the Master Chef!
 Photo Shoot with the Mistletoe!

 So cute!
 Fun Times
 Our boys, Nathan, Will and Jeffrey. Such a mess, but we love them!
Sarah's nursery! I am obsessed, I would totally move in!

Every year mom pumps out several of these to sell to her former customers who just can't imagine a holiday season without some food from Look Who's Cookin'! I always forget how much I love this stuff!
Sweet Potato Souffle

Filling for the Souffle
1/2 cup milk
3 cups sweet potatoes mashed (Mom uses cans! so easy!)
1 cup sugar
3 eggs
1 tsp vanilla
1/4 melted butter
dash cinnamon
 Mash canned sweet potatoes
 Stir all other ingredients in.

Pour into a shallow baking dish.

 Topping for Souffle
1 cup toasted chopped pecans
1 cup brown sugar
1/2 cup self rising flour
1/4 cup butter (soften!)
 Toast and chop pecans

Use your hands to blend all the topping ingredients into a crumbly mixture.

 Sprinkle on top of filling
Bake on 350 for 40 minutes.
 My Mashed Potatoes!
 Here was our yummy dinner!