I got up from my computer to grab some dip and crackers only to find that my dip had expired. Frustrated, I opened the fridge to see what I could whip up, and came up with this dip! It is great with crackers or veggies.
- 1/2 cup onion, grated or pureed
- 1 small lemon
- 1 garlic clove, pressed
- 2 tbs crumbled parmesan cheese
- 1 tbs finely chopped chives (or use dill to make this a dill dip)
- 1/2 cup thick blue cheese, caesar or ranch salad dressing
- Use a grater to grate zest from the lemon into a bowl. Once you’ve gotten about as much zest as you can, cut the lemon in half and squeeze the juice into the bowl.
- Grate onion into the bowl and use a garlic press to add the garlic. Add the rest of the ingredients and stir well.
NOTE: If the dip is too flavorful, add more dressing until it has calmed down to your liking.
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You can easily make a can of tomato soup into delicious tomato bisque. This recipe is wonderfully easy and very yummy. Feeds two people.
- 2 cans concentrated tomato soup (~20 ounces)
- 2 cups milk
- 1 tomato
- 1/2 an onion
- 1 red bell pepper
- 2 garlic cloves
- 1 tsp basil or oregano
- 1 tsp pepper
- Whisk or stir the tomato concentrate, milk and spices (basil/oregano, pepper) in a pot and turn the burner on high (once it begins to bubble reduce to low).
- While the soup is heating, cut the remaining ingredients into similar sized chunks and put them into a quisinart until you have an smooth mixture with no chunks. Add this mixture to the soup and stir. (If, like me, you don’t have a quisinart, you can use a garlic press. Although more laborious, I enjoy a smooth soup so it is worth it! If you have neither you can just chop ingredients finely.)
- Let the soup simmer for a minute or two and you are ready to serve.
NOTE: If you enjoy a bit of spiciness then add some crushed red pepper (the spicy kind from the spice rack).
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I love mushrooms, and portobellos are just big enough to make a meal out of. Really it looks more “piled” than “stuffed,” but adding veggies makes portobellos perfect for lunch!
Here’s what you’ll need:
- 1 large portobello mushroom
- 1/2 of a tomato
- a few slices of onion
- a clove of garlic
- 1-2 tablespoons of butter
- lemon zest
- Shredded cheese (mozzarella, parmesan, or virtually any cheese you could grate will work)
- Preheat a oven or toaster oven to 400 degrees.
- Place the portobello mushroom on a baking sheet or dish, stem up.
- Cut very thin slices of butter and place them around the inside of the mushroom.
- Peel a clove of garlic and mince or put through a garlic press. Sprinkle it around the inside of the mushroom, over the butter.
- Slice a tomato and place around the stem.
- Grate some lemon zest over the tomatoes.
- Sprinkle your choice of shredded cheese over the whole thing.
- Place in the oven for 20-25 minutes. A fork will easily slide in when it is done.
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