Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Pesto Swirls

I processed a batch of green goodness, aka Garden Basil Pesto. We add dollops to salads, smear it on halved crookneck squash (that has been “baked” in the microwave), spread it on pizzas, and now I’m adding it to bread dough for tasty Pesto Swirls. (I added a "brown and serve" tip at the end of the recipe.) 

The recipe comes directly from King Arthur’s baking site that offers “tried and true” recipes. Also check out their products and line of baking essentials.  

 

King Arthur’s Pesto Swirls    Yield: 12 to 14 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
   
   
   
   
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.

   

   Kneaded dough ready to rise for 2 hours. 

   
   
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. prinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Recipe without photos . . . King Arthur’s Pesto Swirls    Yield: 12 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices.  I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. Sprinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Pesto-Parmesan Salmon

Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.   

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

1. Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
   
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
   
5. Bake about 10 to 12 minutes*, depending on thickness of the salmon.  

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

1. Preheat air fryer to 400° F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Recipe without photos . . .

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon. 

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

Preheat air fryer to 400° F.  Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.

In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.

Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Marinated Cherry Tomato Salad

The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too. 

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
   
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
   
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Recipe without photos . . .

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Italian Pizza with pesto & truffle oil

With ingredients straight from Italy, this is indeed an Italian pizza! Thank you Debbe Roesler for sharing your trip, food inspirations and a jar of basil pesto and truffle oil, even a kitchen towel. Debbe feasted on pesto pasta with a drizzle of truffle oil. I used our ingredients to create a pizza  (plan to try to pasta later).  It was truly a pizza Christmas in July thanks to Debbe!

Italian Pizza with pesto & truffle oil
Prepared pizza dough
Basil pesto
Cooked & shredded chicken
Sliced mushrooms
Sliced olives (black or kalamata)
Chopped fresh herbs (basil, oregano, parsley) or dried Italian seasoning blend
Fresh mozzarella cheese, torn into pieces or sliced
Truffle oil
Olive oil

1. Roll out dough and place on sprayed pizza pan (or prepare for a baking stone).
2. Spread with a thin layer of person.
3. Add toppings: shredded chicken, sliced mushrooms, sliced olives, fresh or dried herbs and fresh mozzarella and a drizzle of truffle oil—a little dab with do ya as it's potent stuff.Drizzle with olive oil too, if desired. 
   
4. Bake at 450° for 10 to 15 minutes or until crust is crisp and cheese is brown. (Cheese can be added near end of baking period if preferred.)
   

Recipe without photos . . .

Italian Pizza with pesto & truffle oil

Prepared pizza dough
Basil pesto
Cooked & shredded chicken
Sliced mushrooms
Sliced olives (black or kalamata)
Chopped fresh herbs (basil, oregano, parsley) or dried Italian seasoning blend
Fresh mozzarella cheese, torn into pieces or sliced
Truffle oil
Olive oil

1. Roll out dough and place on sprayed pizza pan (or prepare for a baking stone).
2. Spread with a thin layer of person.
3. Add toppings: shredded chicken, sliced mushrooms, sliced olives, fresh or dried herbs and fresh mozzarella and a drizzle of truffle oil—a little dab with do ya as it's potent stuff.Drizzle with olive oil too, if desired. 
4. Bake at 450° for 10 to 15 minutes or until crust is crisp and cheese is brown. (Cheese can be added near end of baking period if preferred.)
   
   

Side dish Salad: Green Bean & Cauliflower Salad with bacon and pesto

Our July/August 2015 issue of Cuisine at home arrived this week, and it was the inspiration for my version of a recipe in their magazine. The green beans and cauliflower were blanched for just minutes/seconds (3 min. for green beans; 30 sec. for cauliflower) in the original recipe but we much preferred cooking them to a tender-crisp consistency.

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
   
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Recipe without photos . . .

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Composed Bean Salad — Better Bean Salad

This is my variation of one of the better bean salads featured in the May/June 2015 issue of Eating Well magazine. It is ready for our Memorial Day supper.


Composed Bean Salad  8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed
1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
   
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.
   

Another favorite recipe (pictured below), also from this May/June 2015 issue of Eating Well: Berry-Delicious Fruit Salad.

Recipe without photos . . .
Composed Bean Salad   8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed

1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.

Pasta with a Pizzaz & it’s gluten-free! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)

Pasta Sauce with a Pizzaz!

Hungry for pasta, I decided to put a twist on the sauce and swap traditional pasta for a variation made from ground brown rice and rice bran. As far as the sauce goes, it is pretty much my usual recipe except I went heavy on the veggies, light on the meat and added homemade pesto to the mix. The rice pasta, which just happens to be gluten free, is a product we thought might be interesting to try . . . and it certainly met with our approval and paired well with the sauce. It was definitely pasta with a pizzaz!

Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)    3 to 4 servings

Sauce

1 tablespoon olive oil

1 onion, diced

¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand  -- Zey’s Market, 1020 W. 1^st St., Abilene, KS)

1 to 2 teaspoons Italian seasoning

½ to 1 teaspoon Kosher salt

½ teaspoon coarsely ground black pepper

4 oz. sliced button mushrooms

1 (14.5 oz.) can diced tomatoes with juice

1 (8 oz.) can tomato sauce

¼ to ⅓ cup basil pesto (I used homemade basil pesto) 

Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)  

1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
2. Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   
5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
6. Drain pasta and add to sauce.
   
   
   
   Recipe without photos . . .
   Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)    3 to 4 servings
   Sauce
   1 tablespoon olive oil
   1 onion, diced
   ¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand  -- Zey’s Market, 1020 W. First St., Abilene, KS)
   1 to 2 teaspoons Italian seasoning
   ½ to 1 teaspoon Kosher salt
   ½ teaspoon coarsely ground black pepper
   4 oz. sliced button mushrooms
   1 (14.5 oz.) can diced tomatoes with juice
   1 (8 oz.) can tomato sauce
   ¼ to ⅓ cup basil pesto (I used homemade basil pesto) 
   
   
   Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)  
   1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
   2. Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
   3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
   4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
   6. Drain pasta and add to sauce.