This is so great with a crisp, green veggie salad.  Add a loaf of french bread and you have a hearty winter meal.  (Or, we have it in the summer, when our tomato plants are producing well.)

INGREDIENTS:

2 Large Cans of diced Tomatoes (Or canned tomatoes from the garden)  About 5 cups of cooked tomatoes with their juices.

About 18 Leaves of Fresh Basil

1 Stick Butter

2/3 cup heavy cream

Cracked black pepper

In a saucepot, heat tomatoes and basil over medium heat until basil is wilted.  Remove from heat and pour tomatoes and basil into a blender.  Blend until pureed.

Pour contents of blender back into the saucepan and cook over medium low heat.  Chop butter and add to pot.  Stir until butter is melted.

Add cream.  Stir until well blended.  Cook over low heat for about five minutes.  Pour into serving bowls and sprinkle with cracked pepper.

I love fried rice, so I set out to discover a way to make fried rice that taste just like the chinese restaurant versions.  After several tries, I came up with the following.  It is so very delicious and my family gobbles it up quick when I make it.  You could add meat to it as well, but we like our fresh veggies and soy sauce.  Hope you enjoy!

Ingredients

2 TBL Sesame Seed Oil

1 TBL Olive Oil

1 cup chopped fresh carrots

1 cup chopped fresh celery

1 cup chopped white onion

2 TBL Minced Garlic

1 8 oz can water chestnuts, chopped

1/2 cup bean spouts

5 cups Cooked White Rice (I use the Jasamine Rice found in the oriental section of the grocery store)

3 eggs, beaten

2 TBL Oyster Sauce

3 TBL Soy Sauce

1 cup frozen peas, thawed

In a large skillet add both the sesame seed oil and olive oil.  Heat skillet over medium high heat.  Add Carrots, Celery, Onions, Garlic, bean sprouts and water chestnuts.  Saute until crisp tender.  Remove from heat while you cook the eggs.

In a heated nonstick skillet add about half of the beaten eggs.  Tilt your pan so that the eggs look like a giant sized pancake.  When the middle bubbles and the edges are dry, flip the entire egg to the other side.  Cook until done and transfer to the cutting board.  Repeat with the remaining eggs.  Cut cooked eggs into strips and set aside.

Turn vegetables back to medium heat and add the cooked rice.  Stir until al of the veggies are mixed into the rice.  Pat down rice mixture and place eggs on top.  Mix again, being careful to scrape the bottom of the pan so that the rice doesn’t burn.  Add the Oyster Sauce and Soy Sauce.  Stir again until the sauces are incorporated into the rice.

Add peas and stir again.  Remove from heat and let stand for a few minutes to let the flavors blend.  Serve with extra soy sauce on the side.

I truly can’t keep these brownies in stock around our house.  They are super moist and taste almost like fudge.  The chocolate chips in the batter make for super rich treat.  Be sure to cut the brownies small.  They are VERY rich.  Hope you enjoy.

Ingredients

4 oz. Unsweetened Baking Chocolate

3/4 Cup Butter

2 Cups Sugar

3 Eggs slightly beaten

1 1/2 tsp Vanilla Extract

1 Cup Flour

1 Cup Chocolate Chips

1 Cup Walnuts or Pecans (optional)

Directions

Melt chocolate baking squares and butter in a microwave safe dish.  I do this in one minute increments, stirring after each minute, until melted.  Stir in Sugar and Vanilla Extract.  Add the eggs and stir until completely blended.  Add flour and mix until everything is incorporated.  Add chocolate chips and nuts if you’re using them.

Line a 9 x 13 inch pan with foil leaving “handles” one each short end of the pan.  Grease or spray with cooking spray.  Pour the contents of your bowl into the pan.  Bake at 350 degrees for about 30 to 35 minutes.  Pull out of oven and let cool in pan.  When cool, lift your foil “handles” and pull the brownies out and invert onto a cutting board.  If not completely cool, be sure to let them cool further.  When completely cool, slice with a serrated knife and enjoy.

I’ve been using this recipe for years and they are always gobbled up immediately.  They store well for a couple of days in the fridge or a couple of months in the freezer.  Best to reheat them on a cookie sheet in the oven to crisp the crust.

Miniature Cheese Quiche 

 2 Large Eggs, lightly beaten

1/2 cup milk

1 1/2 Tablespoons melted butter

1 cup shredded Cheddar cheese or Monterey Jack cheese

Pastry Shells

Paprika, optional

 

Combine first 4 ingredients, stirring well.  Spoon filling into pastry shells.  Sprinkle with paprika if desired.  Bake at 350 degrees for 25 minutes or until set and golden.  Makes 2 dozen.

Variation:  Add diced ham, bacon, steamed broccoli bites or any combination of veggies or meats for a more hearty quiche.