Easy Homemade Tomato Basil Soup

 

While tomatoes mean summer to me, tomato soup has been a cold-weather favorite ever since my college roommate introduced me to the tomato soup and grilled cheese sandwich combo after a day skiing. Whether you enjoy this soup with a sandwich or not, it is a flavorful way to warm up on a chilly day.

Have I told you I share a house with my 80-year-old mom? She moved to Topeka in 2018, so we could be roomies! I love having her here, and we have a deal: I cook, and she empties the dishwasher. LOL One of our favorite meals is soup, which I make no matter the season. Minestrone and chicken-noodle are my typical go-to recipes, but this one for Tomato Basil Soup may jump to the top of the list.

I adapted this recipe from one I found in Autumn by Susan Branch, who I’ve mentioned as one of my favorite authors in a past blog post. I was drawn to this soup because it is soooo easy! It’s the perfect recipe because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe because it’s that easy to remember. 

One important tip: Use the highest quality crushed tomatoes possible. I like the flavor of the Cento brand. While cheaper brands are available, you won’t regret spending a few extra cents since the tomatoes take center stage in this soup.

Yield: 4

Author: Linda Ditch

Tomato Basil Soup

This luscious soup, adapted from a recipe in Autumn by Susan Branch, is one of those perfect recipes because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe. It's that easy...and delicious!

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 28-ounce can crushed tomatoes (I use Cento brand)
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh basil
• 1/2 cup half and half
• Salt and pepper, to taste

Instructions

1. Pour the olive oil into a saucepan over medium heat. Add the garlic and sauté for about 30 to 60 seconds, and then add the remaining ingredients except for the half and half. Bring to simmer and cook for 10 to 15 minutes. Just before serving, stir in the half and half, and then add salt and pepper, to taste.

Mango Macadamia Breakfast Bars

 

I love cookies for breakfast.   

Now I’m not talking about chocolate-chip or sugar cookies, but the type that feels somewhat healthy, such as oatmeal cookies and fig bars. With yogurt or a cheese stick on the side for protein and maybe a piece of fruit (usually a banana), I feel satisfied and ready to start the day. 

When I came across Jamie Oliver’s Buddy’s Flapjack Biscuits video, I was intrigued. Of course, to me, flapjacks mean pancakes—in other words, breakfast.  However, in the United Kingdom, a flapjack is a baked bar made with oatmeal, and biscuit means cookies.

It still sounds like breakfast to me! 

The recipe was straightforward, calling for 100 grams of every ingredient. And the list was short—unsalted butter, oatmeal, self-rising flour, golden syrup, and a mix of dried fruit and nuts. Once measured, everything goes into the food processor, where it whizzed together to make the dough.

Are you using a food scale yet? Seriously, measuring with the scale is not only more accurate but also easy. No need for measuring cups! I was inspired to buy one after watching many episodes of The Great British Baking Show. Mine is from Oxo, and I love it.  

This recipe came along at the right time since I wanted to try baking with self-rising flour, which is flour with baking powder and salt already mixed in. Many old recipes call for it, especially one from the South and several UK recipes.  (I use the Hudson Cream brand milled in Kansas.)

I also had Lyles Golden Syrup, also known as light or golden treacle in the UK. In Jamie Oliver’s original recipe, he suggests substituting honey, maple syrup, or sugar. I would go with honey since the consistency is very much like golden syrup. (I get my golden syrup on Amazon.) 

You can use whatever mixture of nuts and dried fruit you like, as long as the combo comes to 100 grams. My first attempt at the recipe had hazelnuts, peanuts, and walnuts combined with dried blueberries and cherries. They tasted great! 

However, my heart was craving something tropical. Last year was the first in a long time where I didn’t take a trip to an island destination, and I was missing the beaches in Hawaii, the Caribbean, and Key West. Then I remembered enjoying the Anahola Granola Bars in Kauai, especially those with bits of mango and ginger. 

Which is how this recipe combination was born. I used macadamia nuts, dried mango, and a bit of crystallized ginger in the mix. Next time, I may add a bit of coconut, too. 

These bars are crumbly and not too sweet, which makes them perfect for breakfast. I also like to crumble one on top of yogurt or munch on one to appease any hunger pangs in the afternoon.

Yield: Makes 16 bars

Author: Linda Ditch

Mango Ginger Breakfast Bars

Based on the recipe for Buddy's Flapjack Biscuits from Jamie Oliver, these bars are perfect for breakfast or an anytime snack. You can use whatever dried fruits and nuts you prefer to make your own favorite flavor combo.

Ingredients

• 100 grams unsalted butter, at room temperature
• 100 grams old-fashioned oatmeal
• 100 grams self-rising flour
• 100 grams mixed macadamia nuts (50g), dried mango (40-45g), and crystallized ginger (5-10g)
• 100 grams golden syrup or honey

Instructions

1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sprayed with non-stick cooking spray. Set aside.
2. Put all of the ingredients into a food processor and pulse until the mixture comes together into a dough. Press the dough into the prepared pan to make an even layer. Bake for 15 to 20 minutes until golden brown.
3. When you remove the pan from the oven, cut it into 16 bars while still warm. Then allow the bars to cool in the pan for 5 minutes. Next, lift the bars out of the pan with the parchment paper and place them onto a wire rack to finish cooling. Store in an air-tight container.

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Ginger Carrot Tea Cake with Orange Glaze

I miss traveling. Since the Covid pandemic started last year, I've daydreamed about all the places I will visit once things get better. Top on my list is a return to the United Kingdom. My last trip there was in 1992. 

Mom and I have spent the past year streaming a variety of British television programs like Great British Baking Show, Land Girls, Midsomer Murders, Shakespeare and Hathaway, Call the Midwife, Inspector Lewis, Death in Paradise, and Father Brown. (We're also fans of Australian shows My Life if Murder, 800 Words, and Miss Fisher’s Murder Mysteries.) Add to that numerous PBS Masterpiece shows, such as the current All Creatures Great and Small and Miss Scarlett and the Duke, and it’s easy to understand how we’ve become proper anglophiles in this house.

I find myself drinking a lot more tea. Maybe because anytime a crisis happens in these programs, someone always says, “I’ll put the kettle on.” A pandemic is a crisis, right? 

I’ve always enjoyed the occasional cuppa, but now it’s an almost daily ritual. However, my tea time is a cup in the evening after dinner, with just a random cup in the late afternoon. 

Tea cuisine is also a favorite of mine. I love scones loaded with strawberry jam and clotted cream, buttery shortbread cookies, and crisp cucumber or watercress sandwiches. 

However, tea cakes are my number one selection. Also known as loaf cakes, these sweet treats are just the right size for my small household, and they aren’t loaded with frosting. In the past, I’ve posted recipes for Walnut Apricot Tea Bread, Honey Spice Loaf, and Orange Marmalade Teacake. 

This recipe for Ginger Carrot Tea Cake is now my favorite. Moist and flavorful, with a hint of ginger and the brightness of orange—perfect!  You’ll notice I’ve listed the measurements for the ingredients by weight first, then volume. Paul Hollywood and Mary Barry have made me a food scale convert. Trust me, using a scale is soooo easy, more accurate, and with less clean-up! 

I’ve also posted in the past instructions on how to make a proper pot of tea. You’ll find them here.

Are you a tea fan? What kind do you like most? And are you streaming shows from across the pond? I’d love to hear about your favorites so I can get some new ideas for my next binge-watching venture.

Cheers!

 

Yield: 1 9 x 5-inch loaf

Author: Linda Ditch

Ginger Carrot Tea Cake with Orange Glaze

A flavorful tea cake, with just a hint of warm ginger and a bright orange glaze.

Ingredients

• For the cake:
• 225 grams (1 3/4 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 225 grams (1 cup packed) light brown sugar
• 2 large eggs at room temperature
• 3/4 cup canola oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon kosher salt
• 3 medium carrots, grated (165 grams/1 1/2 cups packed)
• For the glaze:
• Zest and juice from 1 medium orange
• 100 grams (1 cup) confectioners’ sugar

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with non-stick cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
3. In a large bowl, whisk together the brown sugar and eggs by hand for two minutes until light an and silky. Add the oil, cinnamon, ginger and salt, and whisk until smooth and combined. Add the dry ingredients and combine together with a rubber spatula until smooth. Fold in the grated carrots.
4. Pour the now thick batter into the prepared loaf pan and smooth out the top. Bang the pan on the countertop a couple of times to allow any air bubbles to rise to the surface. Bake for 50 to 60 minutes, until the cake is golden and a tester comes out clean.
5. Remove the loaf pan from the oven and set it on a cooling rack for 10 minutes. Then remove the cake from the pan onto the rack and allow it to cool completely.
6. To make the glaze, place the confectioners’ sugar and orange zest into a small bowl. Wisk in the orange juice a bit at a time until the glaze ins pourable but still thick. Place the cooling rack on top of a piece of waxed paper or foil. Pour the glaze over the top of the cake, allowing it to ooze down the sides. All the glaze to set for a few minutes before slicing the cake.
7. Store cake wrapped in plastic wrap at room temperature.

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Cheesy Broccoli Corn Potato Chowder with Ham

What do you do when cravings collide? 

Recently, I was enamored by a social media post for ham and potato corn chowder, but I also was longing for a cheddar broccoli soup. Plus, I had some fresh broccoli that wasn’t going to stay that way for much longer.

So, I combined two soups into one. Boy, was it good—even though the name is a little long!

Full of healthy veggies and sharp cheddar, with just enough ham to give it a smoky taste. 

Best of all, this recipe is perfect for the slow cooker. Put in the bulk of the ingredients at the start of the day and by dinnertime, all you have to do is blend the mixture to your desired chunkiness (I used a stick blender), and stir in the cheese, cream (if using), and ham. 

Dinner is ready! 

Yield: 6 to 8

Author: Linda Ditch

Cheesy Broccoli Corn Potato Chowder with Ham

What happens when broccoli-cheddar soup combines with a corn chowder? Add some ham, and this soup is the result.

Ingredients

• 1 16-ounce bag frozen corn
• 1 pound Yukon gold potatoes, peeled and diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 pound fresh broccoli florets
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 32-ounce carton low-sodium chicken or vegetable broth
• 2 cups water
• 2 cups shredded sharp cheddar cheese
• 4 ounces Velveeta, diced
• 1/2 cup heavy cream
• 8 ounces ham, diced

Instructions

1. In a large slow cooker, add all of the ingredients except for the cheeses, cream, and ham. (Add more water if necessary.) Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.
2. Using an immersion (stick) blender, whizz up the soup in the slow cooker until it reaches your desired consistency. (If you don’t have a hand-held stick blender, ladle 2 to 3 cups of the soup into a blender and blend until smooth. Then pour the blended mixture back into the slow cooker.)
3. Add the ham to the soup, and then the cheeses, a handful at a time, stirring until melted and blended into the soup. Then stir in the cream. Taste and add more salt and pepper, if necessary.
4. Serve and enjoy. (FYI: Like most soups, this one tastes even better the next day!)

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NYT Whole-Wheat Banana Muffins

I’m obsessed with these muffins! 

From the moment I read this recipe for Whole-Grain Banana Yogurt Muffins on the New York Times Cooking page, I was intrigued with the idea of a breakfast/snack treat that sounded both delicious and healthy. I made a batch for Christmas breakfast, and haven’t stopped making them since.

Actually, I goofed the first time I made them and forgot to add the honey. Didn’t matter—they were still delicious. I remembered the honey for the second batch, which made the muffins even more flavorful and, dare I say, moist. Don’t be put off by the whole-wheat flour-only in the recipe. The muffins are still light and fluffy. I also used fat-free Greek yogurt since that’s what I had on-hand, and it worked fine. Now I also add dried cranberries or raisins to the mix. My next go-around will have dried blueberries. And I top them with chopped walnuts for a bit of crunch. 

The original recipe says you can keep the leftover muffins in an airtight container for up to 3 days, but mine lasted 5 and 6 days in a zip bag just fine. You can also freeze them, but I haven’t tried that yet.

If you’re sick of banana bread, or just want something different, give these muffins a whirl. You won’t be sorry.

Yield: 12

Author: Linda Ditch

NYT Whole-Wheat Banana Muffins

Adapted from a NYT Cooking recipe by Genevieve Ko, these muffins are simple to make, healthy, and delicious. A great way to use up really-ripe bananas.

Ingredients

• 1 1/4-cups whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 large mashed ripe bananas (1 cup)
• 1/2 cup fat-free Greek yogurt
• 1 large egg
• 1/2 cup packed light brown sugar
• 1/4 cup canola oil
• 1/4 cup honey
• 1/2 to 1 cup dried cranberries or raisins (optional)
• Chopped walnuts for topping

Instructions

1. Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick cooking spray. (Or line with paper liners.)
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together the mashed bananas, yogurt, egg, brown sugar, oil, and honey until smooth. Pour into the bowl with the dry ingredients and fold together with a rubber spatula until just combined. Fold in the dried fruit, if using.
4. Spoon the batter into the muffin tin and sprinkle the chopped walnuts on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes before removing the muffins from the tin.
5. Store muffins in a zippered bag or another air-tight container. Leftovers can be frozen.

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Covid Crumble

While watching TV last night, I was struck by how living during a pandemic has become part of our “normal” life now. People in commercials are wearing masks, washing their hands, and social distancing. The new season of the most popular shows is starting (Yay, the Chicago 3 are back!) and they all address living in COVID times. 

How has the virus changed your life? I had a freezer stuffed with bags of fruit bought because I was afraid I wouldn’t be able to find fresh. Since that fear didn’t come to pass, I needed to find a way to use those bags of cherries, blueberries, and peaches.

Introducing Covid Crumble. This simple dessert (or breakfast!) can be made with just about any fruit, frozen or fresh. It was inspired by a recipe I found for Rhubarb Crisp in Martha’s Vineyard: Isle of Dreams by Susan Branch.

 

One of the greatest joys in life is finding an author who speaks to your heart. Susan Branch does that for me. I remember when her first book Heart of the Home hit the bestseller lists in the 1980s. Honestly, her style didn’t fit mine, so I didn’t pay it a lot of attention. However, a couple of years ago, I picked up a copy of Martha’s Vineyard, which is one of three autobiographical books she created from the diaries she kept throughout her life, and I was completely inspired by her words and drawings. 

👈 I love how she hand letters each word and her illustrations are beautiful. 

Now I’ve read all three autobiographies and am working my way through her cookbooks. Each brought me comfort during this unique time in history.

Pure joy! You can check out her blog here. 

Thanks to Susan, I now keep my own diary in a pretty notebook, with my thoughts and inspiration from others written with colorful Paper Mate Flair felt-tip pens, which don’t bleed through the paper. 

I posted the recipe for my popular Breakfast Crumble a few years ago.  This one caught my attention because it uses almond flour instead of plain flour. It also has instant tapioca as a thickener, which is an old-school trick my grandmother utilized. I often use this method when making pies. 

So far, I’ve made Covid Crumble using apples, blueberries, peaches and cherries. Each tasted great, especially topped with a little vanilla ice cream, whipped cream, or even a splash of milk (my dad’s favorite trick.)

Yield: 4 to 6

Author: Linda Ditch

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Covid Crumble

Adapted from a recipe found in Martha's Vineyard: Isle of Dreams by Susan Branch, this dessert (or breakfast!) makes use of those bags of frozen fruit stored in the freezer. Fresh fruit also works well.

Ingredients

• 6 cups fruit of choice, frozen or fresh
• 1/2 cup sugar
• 1/4 cup instant tapioca
• Pinch of salt
• For topping:
• 1/2 cup almond flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup chopped nuts of choice
• 4 tablespoons unsalted butter, softened

Instructions

1. In a large bowl, mix together the fruit, sugar, tapioca and salt. (You don’t have to thaw frozen fruit first.) Set aside.
2. Preheat the oven to 375 degrees F. Spray a baking dish or individual ramekins with non-stick spray and place on a foil-lined tray. Set aside.
3. In a medium bowl, add all of the topping ingredients except for the butter. Stir to combine. Add the butter and, using your fingers, work it into the dry ingredients until it’s combined and crumbly.
4. Pour the fruit into the baking dish, and then top with the topping mixture. Bake for 30 to 40 minutes, or until the top is golden brown and the fruit is hot and bubbly.
5. Serve warm topped with ice cream, whipped cream, or a splash of milk.

Notes:

You don't need to thaw the frozen fruit before using.

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Easy Holiday Blondies Recipe

Have you blown through all your Halloween candy yet? Considering the week we’re going through (#Election2020), I’m surprised there are still some pieces left in my candy bowl. 

Grab what candy you have—or pick-up your favorites in the grocery check-out line—and bake a batch of these Holiday Blondies. This cookie bar/brownie hybrid recipe was inspired by one featured on the Mystery Lovers Kitchen website. However, I think this dessert will be useful for any holiday considering how candy companies create goodies to fit the seasons. 

This recipe is easy to put together and one the kids will devour. There are even healthy elements to it (oatmeal, peanut butter, dried cranberries, nuts) to help balance the candy sweetness.

I will serve Holiday Blondies alongside the pumpkin pie this Thanksgiving. And, since the normal holiday gatherings will be somewhat limited this year, I also plan to give pans of these tasty treats as gifts. 

Yield: 18-24 depending on size

Author: Linda Ditch

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Holiday Blondies

Use holiday candies to create a tasty sweet treat for any season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oatmeal
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/3 cup creamy peanut butter (or nut butter of choice)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 2 cups candy (chopped bars or individual pieces, such as M&Ms)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (or nut of choice)

Instructions

1. Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with non-stick spray. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and oatmeal. Set aside.
3. In a small bowl, measure out the candy pieces, cranberries, and chopped pecans. Set aside.
4. Put the butter and sugars into a large mixing bowl. Using a mixer, cream the ingredients together until light and fluffy. Beat in the eggs and vanilla. Then pour in the dry ingredients and mix until just combined.
5. Fold in the candy-cranberry-nut mixture.
6. Spoon the batter into the baking dish. It is quite stiff, so spray the back of a spatula or large spoon with non-stick spray to help you spread the mixture evenly throughout the pan. Sprinkle the top with extra candy pieces and nuts, if desired, pressing them into the batter.
7. Bake for 18 to 25 minutes, or until the edges are brown. Cool for at least 10 minutes before cutting.

Notes:

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