Roasted Tomato Soup

Yum.  I kept saying this last night as I savored this delicious soup.  This soup has me thinking of curling up in blankets and sitting in front of a fire on a rainy day.  This is comfort food.

The original recipe is from Smitten Kitchen.  R and I made a few alterations.  We used our own blend of herbs: thyme, paprika, dill, and chili powder.  R also added some oil from a jar of sun-dried tomatoes.  Then I topped the bread with a 4 cheese blend.

When you pull this soup out of the oven after the broiling process the cheese and bread create a wonderful cap, trapping the flavor and warmth of the soup under it.  The roasted tomatoes give the soup a fiery sweetness that pairs wonderfully with the herbs.  The bread soaks up the flavor of the soup and really adds a nice substance to the recipe.

As we sat there, enjoying both the soup and our new kitchen table, I imagined this soup appearing on an upscale “comfort food” restaurant.  While I still love classic American cheese and the red and white can, this recipe is going to replace that staple whenever I have the extra time.

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Garlic Chicken Crepes

I’ve been holding out on you, my beloved readers.  I made this recipe over a week ago and have been keeping it all to myself.


These crepes are so simple, and the batter will keep for a few days in the fridge.  Which is how I ended up having this as breakfast/lunch three days in a row.  I sliced up some garlic chicken sausage, but variations would be easy to do by changing sausage and the seasoning in the sauce.

First start with the crepe recipe:

Basic Crepes

2 eggs
1 1/2 cups milk
1 cup flour
1 tablespoon oil
dash of salt

Beat eggs.  In a large bowl combine all ingredients, beat until thoroughly combined.
Heat a lightly greased small pan.  Remove from heat.  Spoon 1/8-1/4 cup of batter  into the pan, as batter hits pan gently tilt the pan to distribute batter evenly.  Return to heat and brown on one side.
Flip onto paper towels and repeat until you have the desired number of crepes. (Remaining batter can be kept for a few days if refrigerated.)

Cook sausage according to packaging.  Slice and place inside crepes while warm.  Fold crepes around sausage.


Garlic Butter Sauce
(good for 3-4 crepes)

2 tablespoons butter
2 teaspoons garlic powder
1 teaspoon sage

Melt butter.  Add garlic powder and sage, mix.  Pour over folded crepes with cooked sausage inside.  Enjoy!

Garlic Mushrooms on Toast

Often I do not eat at normal times.  Running shows I am usually in before dinner, but don’t leave until when most people go to sleep.  Even when I do have a more normal working schedule I still don’t seem to eat at normal times.  Years of running shows preceded by college has eliminated a sense that dinner should be at a set time every day.

I have been a grazer all my life, I prefer to eat more often and smaller portions.  This, I have heard, is better for you since it helps promote a higher metabolism.  I am a big fan of small, light meals that are easy to make, like this recipe.


I can’t remember where I first saw the idea for this recipe, but when I first started my internship this became a staple post-show meal.  Garlic sauteed in butter with tender mushrooms over toast.  Yum.  When I first started making this recipe the mushrooms were just plain, white mushrooms and the toast was white bread.  But this is an easy recipe to dress up or down, really it’s a suggestion more than a recipe.

Garlic Mushrooms on Toast

1 Garlic clove, minced
2 tablespoons Butter
1 cup Mushrooms, diced
2 pieces of Bread (I prefer Rosemary Olive Oil Bread)

Melt butter in a pan over medium heat.  Add garlic and saute for 30 seconds to 1 minute.  Add mushrooms, cook for 3 minutes or until mushrooms are tender.  While mushrooms are cooking, toast bread lightly.  Pour butter, garlic & mushrooms over the toast, distributing evenly.  Enjoy!


*Hint:  Choose a pan large enough to allow the mushroom pieces to have a little space, they don’t properly brown if they are crowded.