It Inspired Me

Roasted Tomato Soup Ingredients 4 large ripe tomatoes 1/2 medium yellow onion 5 garlic cloves 1 tbsp olive oil 1 tbsp chopped parsley, plus more for garnish 1 1/2 cups vegetable broth 2 tbsp tomato paste Salt and pepper to taste Instructions Preheat the oven to 350 degrees. Cut the tomatoes and onion into wedges, then spread on a rimmed baking sheet. Drizzle with the olive oil, salt, pepper, and chopped parsley. Gently toss together with your hands. Tuck the garlic cloves into a tomato so that they don't burn. Roast for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let cool. Warm the vegetable stock in a large pot on medium heat, and stir in tomato paste. Add the ingredients from the roasting pan into the broth and simmer for 8-10 minutes. Use an immersion blender to puree the soup in the pot, or transfer to blender or food processor and blend until soup is smooth. Add any more salt and pepper to taste.

ngredients 1-1/4 pound  Ground Chuck 1 can  15-ounces Tomato Sauce 1/2 teaspoon  Salt   Freshly Ground Black Pepper 8 ounces, weight  Egg Noodles 1/2 cup  Sour Cream 1-1/4 cup  Small Curd Cottage Cheese 1/2 cup  Sliced Green Onions (less To Taste) 1 cup  Grated Sharp Cheddar Cheese Preparation Instructions Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

The batter was very thin and I almost messed with it but decided to keep it as written.  Glad I did because it turned out good.  Of the four varieties of pancakes I made this morning, this was voted the favorite. 1/2 cup all-purpose flour 1/2 cup quick cooking oats 1 tablespoon white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1 teaspoon vanilla extract 2 tablespoons vegetable oil 1 egg 1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.