Creamy Tomato Basil Bisque

IMG_6589Fresh rosemary, basil, and parsley along with fresh stalks of celery, onion, and garlic make this bisque one of the freshest, most fragrant tomato bisque’s you’ll ever eat. No broth is used in this recipe, just fresh ingredients, heavy whipping cream, and mozzarella cheese. This bisque is best when made with local tomatoes that are in season. If possible, buy your tomatoes from a local farmers market, but if that isn’t an option, vine ripened tomatoes from the grocery store will give you the best flavor when tomatoes are out of season. Makes 6-8 servings.

What you will need:
a food processor
butter (optional)
9-10 vine ripened tomatoes
3 celery stalks
1 red onion
5 garlic cloves
1 rosemary sprig
a handful of parsley
1 T Italian seasoning
1 T lemon pepper sea salt grinder
1 1/2 c chopped fresh basil
1 c heavy whipping cream
1 1/2 c mozzarella

Turn a large pot on low heat and start to melt the butter (you can leave the butter out if you want, but still turn the burner on to warm up the pot). In a food processor, combine 5-6 tomatoes, celery, onion, garlic cloves, fresh parsley, and fresh rosemary leaves and blend until smooth. Add to the pot. Meanwhile, chop the rest of the tomatoes into 1/2 inch chunks and add to the pot along with the Italian seasoning and lemon pepper seasoning and continue to cook on low heat for about 20 minutes. Then, add the fresh chopped basil, heavy whipping cream and mozzarella and continue to cook for another 15 minutes. Garnish with fresh scallions, croutons, or more cheese and serve.

Creamy Vegan Cucumber Pasta Gone Wrong

Creamy Vegan Cucumber Pasta Gone Wrong

Sometimes, not every recipe turns out to be a success. That’s not to say that this meal was a complete inedible catastrophe, it just didn’t turn out exactly how I planned. I really wanted to try making my own creamy, vegan, alfredo sauce, chilled. The flavor and consistency was almost there, but not quite. I used a mix of Daiya mozzarella style shreds, Tofutti cream cheese, one avocado and unsweetened almond milk as a base for the sauce. I love the avocado in it, and the mozzarella style shreds had just the right flavor, but the cream cheese seemed to make it too sweet. I think next time I’ll cut the amount of Tufutti cream cheese in half and use more avocado. I also didn’t throw this mixture into the food processor, which was a mistake. The flavor of the mozzarella style shreds wasn’t distributed evenly through the sauce. And it needs more fresh basil next time, too. Definitely more fresh basil.

Happen to have any suggestions for me? It would be greatly appreciated!

Smoked Fresh Mozzarella Caprese Salad

Smoked Fresh Mozzarella Caprese Salad The use of fresh herbs, locally grown tomatoes and smokey fresh mozzarella make this salad simple yet very flavorful. Using smoked mozzarella adds a little bit of a twist to this classic salad.

What you will need:

2 locally grown beef steak tomatoes

1 1/2 oz fresh basil leaves

3/4 lb. smoked mozzarella

1/4 red onion

1/2 cucumber

2 garlic cloves

1/2 can garbanzo beans (left over from my last blog post)

fresh dill

fresh parsley

1 part extra virgin olive oil

2 parts balsamic vinegar

Slice tomatoes and smoked mozzarella into large chunks. Cut the cucumber into slices, then into fourths, then slice the red onion into very thin ribbons. You can rip some of the larger basil leaves in half, but you’ll want to keep them mostly whole. Throw all ingredients into a serving bowl with chopped parsley, garlic and dill and add the garbanzo beans as well.  Drizzle with one part extra virgin olive oil to two parts balsamic vinegar and enjoy!