Slow Cooker Tomato Basil Soup

I found this delicious recipe at: www.biggirlssmallkitchen.com

It is so easy to make: just dump all the ingredients into a slow cooker, cook for the day, the puree. For one person it lasts for days. Freeze some and you'll have a bunch quick lunches. 

Slow Cooker Tomato Basil Soup
Makes 4-6 servings

Ingredients
3 tablespoons olive oil
3 large carrots, peeled and finely diced
2 medium sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 teaspoon crushed red pepper flakes
1 tablespoon salt
3 28-ounce cans whole peeled tomatoes
1 quart chicken/vegetable broth
10 basil leaves (plus more for garnish)
Freshly grated Parmesan (for garnish, optional)

Slow cooker version:

Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.

Stove-top version:

Combine all ingredients in a heavy lidded pot or Dutch oven over medium-high heat. Bring to a boil, then turn heat down to low, and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. If you like a thinner consistency, add a little bit more stock or water. Serve immediately, or transfer the soup back to the pot and keep on low until your guests arrive.

Garnish with more fresh basil and some grated Parmesan cheese.

- Dorian 

Strawberry Rhubarb Crisp

This desert looks delicious! Who doesn't like Strawberries? Another great recipe submitted by Hannah from Phase A.

Ingredients

·      4 cups chopped fresh rhubarb

·      2 cups of strawberries, sliced

·      1 tablespoon honey

·      1 cup rolled oats

·      ½ cup packed brown sugar

·      ¼ cup butter

·      1 teaspoon ground cinnamon

·      makes 6 servings 

Chop these up as much or as little as you want to.

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.

3. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Yummy

Cucumber salad with radish and dill

Here is a great dish submitted by Hannah from Phase A. If I ate vegetables this would be one of my favorites!

Ingredients

• 1 English cucumber or 3 Kirby cucumbers, halved lenghwise, seeded, thinly sliced
• 4 large radishes (about 6 ounces), thinly sliced
• Zest and juice of 1 lemon
• 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
• 2 tablespoons white-wine vinegar
• 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
• 1/2 teaspoon sugar
• 1 garlic clove, crushed with the flat side of a large knife
• Coarse salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon olive oil

Directions

1. Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.