Sunday, November 6, 2011

Engagement Pictures!

These were taken by the wonderful Nicole! Her photography business facebook page is here.

Saturday, November 5, 2011

Creamy Tomato and Basil Bisque Recipe

I've had really good tomato basil bisque before, I hope this is just as good! I will try at home soon and report back...


3 tablespoons unsalted butter
1 medium onion, diced
1 celery rib, finely chopped
3 cloves garlic, minced
3 tablespoons unbleached flour
4 cups chicken broth
2 cans (14.5 ounce size) tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 bay leaves
2 teaspoons basil
1/4 cup cream
salt and pepper, to taste
croutons and fresh parmesan cheese for topping


Melt butter in a saucepan over medium heat. Add onion, celery and garlic. Cook for 4 minutes. Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil; bring to a boil. Turn heat to medium and simmer for 10 minutes. Remove bay leaves.

In a blender, carefully puree half the soup. Return to saucepan, stir in cream and season with salt and pepper.

Top with croutons or freshly grated parmesan cheese.


158 calories, 10 grams fat, 14 grams carbohydrates, 6 grams proteinper serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

This recipe from CDKitchen for Creamy Tomato and Basil Bisque serves/makes 6

Veggie Med Sandwich Recipe (Noodles & Company)

You can really put your own spin on this sandwich! There's no wrong way to make it!

Veggie Med Sandwich Recipe
Serves 4-6

1 package of your favorite flatbread
1 bunch spring onions, sliced
2 cloves fresh garlic, chopped
1 Portobello mushroom cap (gills removed)
1 red pepper
1 tablespoon white wine (your choice)
1 heirloom tomato
1 cup fresh organic baby spinach leaves
½ cup low fat yogurt
2 tablespoon low fat mayo
2 teaspoon Sriracha sauce (or your favorite hot sauce)
1/2 lemon (squeezed)
1 cucumber (deseeded)
4 tablespoon feta cheese
Fresh cilantro to garnish

Chop garlic, slice onions, mushrooms and slice the peppers. Set aside.
Coarsely chop ½ of the cucumber and tomato. Set aside.
For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the Sriracha sauce. Whisk and set aside.
Sautee over medium heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.
Toast or grill the flatbread to warm.
Place sautee mixture onto flatbread.
Add 1 tablespoon of sauce. Garnish with tomatoes, cucumbers, feta, and cilantro.