Creamy Tomato Basil Parmesan Soup

Long ago and far away, my friend Kristy shared a fabulous recipe for Cream of Tomato Soup with me.  She’d learned it from a local while stationed in Italy.  When my friends and I are making this for dinner, we refer to it as "Kristy's soup," it's so well-known.

I’ve made it countless times, and it’s the basis for this recipe.  I’ve changed the flavor profile a bit, just for variety, and swapped vegetable broth for chicken.  Not because yours isn’t perfect, Kristy, if you’re reading this!

 Tomato Basil Parmesan Soup

2 cans (28 oz each) crushed tomatoes
2 cups finely chopped celery
2 cups finely chopped onions
3 bay leaves

Cream Sauce

4 Tbsp butter (half a stick)
1/2 cup flour
3 Tbsp sugar
1 tsp salt
2 Tbsp prepared pesto
3 cups milk
2 cans (14 oz each) vegetable broth
1/2 cup shredded Parmesan

1. Combine tomatoes, celery, onions, and bay leaves in soup pot. Simmer 20 minutes, covered.

2. Meanwhile, melt butter in medium saucepan.  Whisk in flour and cook, stirring, for 1 minute.  Add pesto, sugar, salt, and milk, stirring constantly.  When thickened and bubbly, add to tomatoes.

3.  Stir in Parmesan and serve with a sprinkle of Parmesan on top.

Serves 8 and freezes well

Add a green salad and some crusty rolls, and have an amazing supper. Mangia!

Lemony Libations and One Last Treat

Pinterest says their users waste spend an average of 95 minutes per session.  I for one believe that! It’s replaced Google as my go-to source for recipes and how-to ideas.  Really.  Of course, I still use Google…but after I’ve checked out Pinterest.

Here are some lovely beverages I’ve found by “researching” on Pinterest.  Enjoy!

Sweet Basil Lemonade

I can attest that this is quite delicious, especially with lemon vodka added. 

Lavender Lemon Soda

This makes me long for the Lavender Festivals in Washington state. Fresh lavender is readily available almost everywhere, though, so I can still enjoy it on those hot summer days here!

Sassy Water

I cannot exaggerate how wonderful this drink from The Flat Belly Diet is.  If you’re tired of plain old water, give this a try.  It’s so refreshing, drinking your daily water quota couldn’t be more simple.

Before I wind up this week of lemon lusciousness, I have to share one last quick treat.  I like to keep a box or two of phyllo shells on hand for appetizer or dessert emergencies.  Yes, they do happen.

For a perfect, almost guilt-free indulgence, mix a bit of whipped cream with an equal amount of lemon curd, then spoon into the phyllo shells. Top with a few fresh blueberries, sprinkle with some sparkly sugar, and share them with the ones you love. Or don’t. They’ll never know.

I hope you’ve enjoyed all the lemon posts this week…I’m certainly in the mood for spring and sunny yellow freshness now!

A “Wow” Worthy Dessert

As my husband spooned this dessert into his mouth, he seemed torn about whether to eat it as quickly as possible or to savor every bite.  Now, after watching my soldier inhale his food for over twenty years, I know how military guys eat…quickly.  So this is the mark of a truly remarkable recipe…the desire to enjoy it slowly!


This Lemon Blackberry Parfait is a bit of an homage to my dad’s favorite dessert.  When I was in high school, my mom was more than happy to hand over her recipe for Lemon Meringue Clouds.  I believe it originally came from my aunt Oma Sue.  After making round meringue “nests,” you topped them with a lemon curd and whipped cream mixture.

I like to think this takes those flavors to the next level.  The recipe look complicated, but really consists of easy, if a bit time-consuming, steps.  Following the recipe is a version using store-bought ingredients, if you prefer.

Lemon Blackberry Parfait

Swiss Meringue:

4 large egg whites, at room temperature
1 cup sugar
pinch of cream of tartar
1/2 tsp vanilla

1. Whisk egg whites, sugar, and cream of tartar in a heatproof mixing bowl set over a pan of simmering water until sugar has dissolved and whites are hot to the touch, about 3 minutes.
2. Remove from heat.  Beat on low speed, increasing to high, until still, glossy peaks form, about 10 minutes.Beat in vanilla.

3. Preheat oven to 200 degrees.  Line two large baking sheets with parchment. Spoon about 2 cups of the meringue into a large ziploc bag fitted with a medium star pastry tip.  Pipe 12 to 16 long swirly shapes onto one baking sheet.  Spread remaining meringue 3/4” tick on other prepared baking sheet.
4.  Bake 20 minutes, then reduce heat to 175 degrees and bake another 35 minutes, until meringue is dry but still white.  Rotate sheets halfway through baking time. TUrn off oven and let meringue cool completely in oven.  If you need your oven for something else, they can also cool on a metal rack on your counter.  Set swirls aside and crumble the sheet of meringue.

Lemon Curd

6 large egg yolks

3/4 cup sugar

1 Tbsp finely grated lemon zest

1/2 cup lemon juice

1/2 cup unsalted butter, cut in pieces

1.  Combine yolks, sugar, lemon zest, and lemon juice in medium heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

2. Add butter, stirring until melted and combined.  Press the mixture through a fine sieve into a bowl.  Spoon into a jar or other container and refrigerate until firm, at least 1 hour.

Other ingredients:

1 cup vanilla nonfat Greek yogurt

2 cups ripe blackberries

1 cup whipped cream, if desired

To assemble parfaits:

1.  Combine yogurt and 1 cup lemon curd. 

2. Layer berries, lemon curd mixture, and crumbled meringue in serving glasses.  Top with whipped cream and meringue swirls.

Serves 6

To make a quicker version, use purchased lemon curd and vanilla meringue cookies.  Crumble the cookies, leaving a few whole for garnish in place of the swirls. Of course, I’m partial to the made from scratch versions of both, but either is a dessert experience you won’t soon forget!

Multitasking Citrus Sugar Scrub

In my never-ending search for lemon in my life, I’ve seen several different scrubs (yes, on Pinterest. Why do you ask?) involving sugar and lemon.  And I was intrigued, having always purchased scrubs.  I would much rather know exactly what’s in my beauty products (in my world, hand scrub is about as close to a beauty product as it gets), and that it’s all natural. Not to mention the cost savings.  Save money on beauty, spend it on stamps, I always say.

Some of the variations were using dish detergent instead of olive oil, or using salt instead of sugar.  But basically the same.  I wanted to make some as teacher gifts for Easter, since our spring break is next week and I think the teachers may be working in their flowerbeds or yards during their break from putting up with my hooligans.  They may need some TLC for their hands.

This Citrus Sugar Scrub both moisturizes and exfoliates your hands. I can’t speak for you, but after the cold spring weather returned last week, along with yardwork, my hands are in pretty rough shape!



I am verging on obsession with these mason jars.  They hold half a pint (1 cup, or 8 ounces), and are about $3.50 for 4 at Walmart. Their shape, their size, the silver lids, what’s not to love?  You can find them in the canning section. The fabric was in the Holiday Minicatalog from Stampin’ Up! Yes, I managed to use one of their products again today!

To make the scrub, combine 1 cup olive oil, 2-1/2 cups sugar, 1/4 cup lemon juice, and a few drops of whatever essential oil you’d like.  I used an orange oil that’s actually for cooking but next time I want to try lavender oil.  I think it would be a wonderful combination for your hands.

Stir all the ingredients together in a medium bowl, until well-blended, then I used a canning funnel to spoon it into the jars. This recipe made 4 half-pint jars.

To use, just spoon a bit onto your palm and exfoliate and moisturize to your heart’s content. I usually wash with handsoap afterward, as the olive oil is fairly, well, oily. It may separate a bit, so I included a spoon to give it a quick stir if that happens. And the wooden spoon looks pretty tied on the top.

Your hands will thank you, as will anyone you gift with it.

Pass the Pasta, Please!

Chicken, pasta, and green beans in a velvety lemon wine sauce…who can resist those flavors?  Certainly no one in our home!



Chicken Piccata
Chicken:

• 4 boneless chicken breasts, or 8 thin sliced filets
• 1/2 cup egg substitute
• 2 Tbsp dry white wine
• 2 Tbsp lemon juice
• 1/2 cup flour
• 1/2 cup grated Parmesan cheese
• 2 Tbsp butter
• 2 Tbsp olive oil

Pasta:

12 oz penne
1 lb fresh green beans

Sauce:

1 cup chicken broth
3/4 cup dry white wine
1/4 cup lemon juice
3/4 cup cream or half & half

1.  Cook pasta according to package directions.  Add green beans to pasta during last 5 minutes of cooking.  Drain when done.
2. While pasta cooks: If using regular boneless breast, slice each in half lengthwise but pressing down with one hand while slicing horizontally.  If using thin-sliced filets, you’re good to go!  heat oil and butter in large skillet over medium high heat.
3. In a shallow dish, combine egg substitute, wine, and lemon juice.  In a second dish, combine flour and cheese.  Dip chicken in egg mixture, then coat with flour mix.  Lower skillet heat to medium and cook chicken for 3 minutes per side, until browned and cooked through.  Remove from skillet and keep warm.
4. To make sauce, add broth, wine, and juice to skillet to deglaze, scraping up browned bits.  Bring to a boil, then continue cooking until reduced by half, about 10 minutes. Add cream or half & half and cook until slightly thickened.
5.  Toss sauce with pasta and green beans.  Slice chicken and arrange on top of each serving.  Drizzle with a bit of sauce (from bottom of pasta bowl) and garnish with a fresh lemon slice.

This lovely dinner comes together in about 30 minutes, and tastes and looks impressive.

I like to use the other half of the lemon (that I sliced for garnish) to clean my cutting board.  I’m a bit of a germ-a-phobe about raw chicken.  I cut it on a wooden board, then wash using the hottest water I can stand and lots of soap.  Then I sprinkle it heavily with salt and rub the cut lemon over it.  Then I wash it with soap and water again. Whew. We’re safe.  I know, it’s overkill. But you have another use for lemons now!

Not Your Grandma’s Lemon Squares

My friend Danielle is one of the best cooks I’ve ever known.  She doesn’t think so, but I’ve never had anything she made that didn’t absolutely rock.  She made this Raspberry Lemon Shortbread Tart for our second son’s baby shower, and it’s been one of my favorite desserts ever since.

I make it into bars instead of a tart. Mostly so I can eat them without getting a plate and fork dirty. I’m lazy that way.  If you’d prefer to be all civilized and serve it as a tart, just use a springform pan rather than the 9x13 pan.



Raspberry Lemon Shortbread Bars
12 oz frozen raspberries, thawed and drained well
1 stick plus 6 Tbsp cold unsalted butter, cut into pieces
1-1/4 cup granulated sugar, divided
1-3/4 cup all-purpose flour, divided
3 large eggs
1 tsp vanilla
Zest and juice of 1 lemon (about 1/4 cup)
1/2 to 3/4 cup white chocolate chips
Confectioners sugar, for dusting

1. Preheat oven to 400 degrees. In food processor, combine butter, 1-1/2 cups flour, and 1/2 cup sugar and pulse until coarse crumbs form.  Alternatively, combine using your fingers until crumbly. Press firmly and evenly into ungreased 9x13 pan. Bake until lightly golden, about 20 minutes.
2. Remove the shortbread from the oven and reduce oven to 325 degrees.  Sprinkle the drained raspberries over the crust.
3. In food processor (or medium bowl, if you didn’t use it to make the crust), combine eggs, remaining 3/4 cup sugar, lemon zest and juice, vanilla, and remaining 1/4 cup flour until pale yellow and creamy. Pour lemon cream over crust and sprinkle with white chocolate chips.
4. Bake at 325 for about 30 minutes, until custard is set.  Let cool, then dust with confectioners’ sugar for serving.

These bars combine the best aspects of classic lemon squares with the fresh surprise of raspberries and a hint of white chocolate. They’re sure to be a hit at your next get-together. Of course, you really need to make a batch for yourself, just to test the recipe first!

Makes 24 bars. Enough for you and a couple of others you really like.

Egg-Cellent Salad

Why do I only remember to make egg salad during Lent?  My GI Joe and I love it, and the kids tolerate it.  Of course, my kindergartener made egg salad at school yesterday and told me it was the most delicious thing he’d even eaten.  Seriously?  Maybe I’ll let him make ours next time and he’ll be a little more enthusiastic at dinner!

I hosted a “Coffee and Chaos” play morning a few weeks ago and we had egg salad croissants. Yum. As I was peeling the eggs, I was amazed that all 10 of them peeled perfectly.  Now, if I had been planning to make deviled eggs, you can bet they would have torn all to pieces. But that’s just the way life works, I guess.

I had done nothing differently while boiling them.  I put cold eggs in a pan, cover them with cold water, and bring them to a boil over pretty high heat.  When they boil, I turn off the heat, but leave the pan on the burner and put a lid on it.  Let them sit for 15 minutes, then run cold water over them until they’re cool, or put them in a bowl with ice and water.  I put them in the frig for a few hours while I was running errands, then came home and they were perfect peelers. Someone told me your eggs should be older, but I have no idea about the age of those eggs.

Egg Salad

10 peeled hardboiled eggs, finely chopped
1/4 cup mayonnaise (I use lowfat)
1 Tbsp prepared mustard
1 tsp dill
1 tsp celery salt
1/2 tsp tarragon
1 tsp salt
1 tsp black pepper

Mix well, then chill until ready to serve.

I was planning to make these and really impress you with them, along with the egg salad recipe, but that idea has fallen by the wayside this week. I'm such a slacker.

See how at Hungry Happenings

I read in the comments that instead of using cream horn forms (I don’t have those and don’t need to have a reason to make and eat cream horns), you can use ice cream cones as the form.  Clever, huh?  Also, you can use Duff’s Orange Spray (in the cake decorating section at craft stores) to color them.

Whether you’re having carrot crescent rolls with egg salad or traditional Easter fare, I hope you have a blessed Easter (if that’s what you choose to do!).