Monday, October 10, 2005

White Flower (Isn't that a profound title?)



I love nature shots--I'm not artistic at all, but do snap lots of pics trying to get that shot that is worthy of hanging on my walls. I'm annoyed that I was slightly off-center on this one. Oh well.

Most of my musing is currently going on inside my head. Nothing major, just trying to figure some things out. :)

Dinner was CL's Creamy Roasted Tomato Soup and a salad with red leaf lettuce, spinach, yellow bell pepper, avocado, grape tomatoes, candied pecans, scallions, feta cheese, and a balsamic-apple cider dressing.
Last night was the 2nd time to make this soup--it's a definite keeper. I may make it again for my lunch bunch on Thursday.

Creamy Tomato-Balsamic Soup
From Cooking Light October 2005


Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids (I skip this step, making the soup more of a bisque rather than a brothy soup). Garnish with cracked black pepper, if desired.

Yield: 4 servings (serving size: about 1/2 cup)

NUTRITION PER SERVING
CALORIES 120(35% from fat); FAT 4.7g (sat 3g,mono 1.5g,poly 0.1g); PROTEIN 3.8g; CHOLESTEROL 23mg; CALCIUM 120mg; SODIUM 452mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 14.9g

Julie Grimes
Cooking Light, OCTOBER 2005

4 comments:

Joe said...

Make sure to click on the picture to get the best view! It is such a great close up picture! I have this soup set aside in my piles, now just time to try and find a day for it!

Lula said...

You take great nature shots. You crack me up. You are way to linear. I remember your perfection in scrapbooking. LOL. I love this photo. It is screaming to be framed and hanged.

Punky said...

I think the picture is great and I would hang it on my wall. The soup looks great.

Jackie said...

hey jen, take your little memory card to walgreens and you can crop things and can center it perfectly and then resave it.