Tomato Basil Soup

This summer we went to Reed's Dairy in Idaho Falls for lunch.  We had the best Tomato Basil Soup. So for Garden Club Tomato Night, I set out to duplicate their recipe.  I think I have come pretty close.  I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone at Garden Club loved it!

Instant Pot Tomato Basil Soup



1 onion, diced

2 stalks celery, diced

2 large carrots, diced 

2 to 4  cloves garlic, minced

2 to 3  T. butter

1 t. salt

½ t. pepper

2 t. dried basil or 1/4 c. fresh basil 

2 bay leaves (optional)

2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced

4 cups chicken broth

½ cup heavy cream or whipping cream

2 T. regular clear jel

Using the sauté setting of the electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.

Add the salt, black pepper and basil, and sauté for 1-2 minutes more.

Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.

Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.

Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

These Zinnias growing in my garden have been especially beautiful and the bees and butterflies love them as much as I do.  The seed for these Zinnias came from Gramps.  He loved Zinnias and he grew them every year.  When he passed away his Zinnias were still blooming and so we took some of them to the florist and she incorporated them into his casket spray.  Zinnias are now extra special to us Kimball's as they remind us of Gramps.  Last year for some reason no one's seeds did very well and so we were very limited on seeds this year.  We were afraid if they didn't do well this year we would loose Gramps' seed forever.  So we planted them and took extra good care of them and yes we even prayed for them.  And this year they are absolutely gorgeous.  One of my favorite things in the garden this year!!!  We have enjoyed fresh Zinnia bouquets all summer.

And we are still growing Gramps' garlic too!!  and Yes I used some of it in this soup!!!

Strawberry Jam, Winter's Magic Jam & Clear Jel

CLEAR JEL FACTS & JAM MAKING

BY KARLA KIMBALL, U OF I ADVANCED MASTER FOOD SAFETY ADVISOR

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

What is Clear Jel???

It is a modified food starch derived from corn.  It is available in Instant and Regular forms.  Instant is used for jams, sauces, puddings, basically anything you don’t cook.  Regular is used for pie fillings, soups, gravies, basically those items that you do cook. 

Advantages to using Clear Jel:

·         It reduces the preparation time and calories

·         It reduces the amount of sugar needed in most recipes

·         It saves money over packaged pudding mixes, pectin and etc.

·         It thickens almost instantly – sets up in 10 minutes

·         It makes baked foods chewy and moist

·         It stores indefinitely

INSTANT CLEAR JEL FACTS

It has been precooked and will swell or thicken instantly without cooking.  If mixed properly with other dry ingredients before adding to liquid, it will not lump.  If lumps do appear, whip with a wire whip or blender until smooth.  It is clear and can be colored with Kool-Aid or Jello to the color and taste you want. 

Tips for using INSTANT CLEAR JEL

·         Clear Jel tends to lump so mix it with dry ingredients of at least equal amounts to prevent lumps.  If you need to add more later for added thickening, add small amounts by sprinkling it in, or mix with more dry ingredients. 

·         Mix with a wire whip or blender or mixer. 

·         Takes 10 minutes to thicken so you know right away if you need to add more thickening.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

Tips for using REGULAR CLEAR JEL

·         Dissolve in cold water before adding to liquid.

·         Use for cooked products.

·         A great thickener for a clear and pretty finished product such as, salsa, mandarin sauce, fruit sauces, syrups, BBQ sauces, taco sauces, and etc.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

FREEZER JAM  (STRAWBERRY IS OUR FAVORITE) This recipe can be doubled or tripled

Stir together in large bowl with a wire whip, making sure the Clear Jel is even distributed into the sugar.

2 c. sugar           

1/3  to ½ c. instant Clear Jel         

1 pkg. unsweetened Kool-Aid (flavor of berries or lemonade)

Stir in:    5 c. mashed berries  or  3 ½ c. berry puree

Stir in:    ½ c. light corn syrup

Sets up in 10 minutes.  Pour into containers.  Can be frozen or used immediately. 

WINTER’S MAGIC JAM    (A good way to use up older canned fruit)

3 qts. Bottled fruit, peaches, cherries, etc., drain & save

1 can crushed pineapple, drain & save

2/3 to 1 c. regular Clear Jel

½ c. water

2 to 4 c. sugar

1 pkg. appropriate flavor, Kool-Aid or Jello

Drain fruit and pineapple and save juices.  Mix together the Clear Jel and water.  Stir in the saved juice, sugar & Kool-Aid.  Cook over med heat until mixture is clear and sugar is dissolved.  Dice or mash the fruit.  The add the fruit & Pineapple  to the liquid mixture and cook until thick, about 10 minutes while stirring constantly.  Pour into jars.  Process in boiling water bath for 10 minutes.  ** You may add lemon juice or spices with the fruit for desired flavor. 

Garlic Steak & Potato Foil Dinner

Garlic Steak & Potato Foil Dinner
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for topping (optional)

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
*Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

Crock Pot Tortellini

Crock Pot Tortellini
1/2 pound hamburger
1/2 pound Italian sausage
15 oz. marinara sauce
14.5 oz. diced tomatoes with Italian herbs (undrained)
2 to 3 c. cheese-filled tortellini
1 cup shredded mozzarella cheese or pizza cheese blend
Brown your hamburger and sausage over medium.  Drain.
Coat your slow cooker dish with nonstick spray, and add your beef, sausage, marinara sauce and diced tomatoes. Allow this mixture to cook on low for 7 to 8 hours.
 About 30 minutes before serving, add your tortellini and stir to coat well. Top with cheese, cover and let it cook for another 30 minutes or until the tortellini is soft.

Crock Pot Spaghetti

Crock Pot Spaghetti

24 oz. spaghetti sauce

2 T. spaghetti seasoning mix
¾ c. water
8 oz. spaghetti noodles
1 pound frozen meatballs
In a 6-quart slow cooker, add spaghetti sauce and water. Mix well.
Break spaghetti noodles in half and add to the slow cooker. Make sure all the noodle are covered in sauce.
Top with meatballs. Cover and cook on high for 2 hours.
Serve with grated Parmesan cheese and freshly chopped basil.

Soda Pop Bundt Cake

Soda Pop Bundt Cake

1 1/2 c. butter, room temperature
3 c. sugar
5 large eggs, room temperature
3 cups  flour
2 T. Lemon Extract
3/4 c.7-up or Sprite

 Icing
4 T. butter, room temperature
3 c. powdered sugar
1 t. Lemon Extract
2 to 4 T. milk

Cake:  Cream together sugar and butter until fluffy and light.
With the mixer on low, add eggs one at a time and mix well.
Mix in lemon extract and soda and then slowly add in flour and mix until fully incorporated.  Pour batter into a sprayed bundt pan.
Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.

Icing:   Beat butter until light & creamy.  Add powdered sugar and extract & mix well. Thin with milk as needed.