Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Roasted Tomato Soup
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There is something wonderfully comforting about a bowl of soup on a rainy day, particularly tomato soup.
Tomato soup is heart-warming on a few levels. First, the rich red color with its acidic kick can brighten the dreariest of days. Second, tomatoes are a heart-healthy food full of lycopene, vitamins E and C, potassium, and beta-carotene. Finally, there are the comforting memories of Mom making tomato soup for me…usually from a red and white can.
Today, I usually make my own tomato soup rather than using the concentrate in a can. It is really easy to make and gives you more control over sodium and other ingredients. Plus, I think it tastes better.
This roasted tomato soup is particularly tasty. The roasted tomatoes are complemented by warm spices. The spices are what really sets this tomato soup apart from a lot of others. The pinch (to 1/4 tsp.) of cloves is just enough to give aromatic hint of flavor. The earthy turmeric is a subtle undertone that is mainly used for its healthy properties. If you don’t have or like turmeric, it can be left out.
Using canned roasted tomatoes is a great shortcut, but you could also roast fresh paste (Roma, Amish, etc.) or cherry tomatoes instead.
Roasted Tomato Soup
Ingredients
- 2 tsp. unsalted butter
- 1 - 2 carrots, shredded
- 1 sweet or yellow onion, minced (or dried equivalent)
- 1 tsp. garlic, minced
- 1/2 tsp. smoked paprika
- 1/4 tsp. turmeric, ground
- 1/4 tsp. cloves, ground
- 1/2 tsp. salt, to taste
- 1 Tbsp. tomato paste
- 1/2 c. sparkling apple cider
- 2-28 oz. cans roasted tomatoes, crushed or whole (preferably low sodium) or equivalent fresh roasted tomatoes
- 32 oz. low sodium vegetable stock (chicken or beef stock may be substituted)
- 1/4 tsp. baking soda
- 1 bay leaf
- pinch of sugar, to taste (optional)
Instructions
- Melt butter in the bottom of Dutch oven or other heavy-bottomed pot.
- Add carrots and onions, cook, stirring frequently, on medium heat until onions are translucent and/or softened.
- Stir in garlic, paprika, turmeric, cloves and salt.
- Then, add tomato paste.
- Cook for about a minute before adding tomatoes,cider and stock.
- Once the ingredients are incorporated, add the baking soda and bay leaf.
- Add sugar or other sweetener to off-set the acid level of tomatoes (canned particularly), if desired.
- Simmer on medium to medium-low heat for 20 minutes, stirring occasionally.
- Taste and adjust seasoning as necessary.
- Remove bay leaf and use a blender to puree/blend the soup until desired consistency before service..
Notes
To make Cream of Roasted Tomato Soup, add 8 oz. of coconut, cashew, or almond milk during the last couple of minutes..
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