Oven Roasted Tomato Soup

This soup is by far the tastiest thing I have made in the category of, "I want to be warm, cozy and healthy."
Its relatively simple and oh so worth it. Especially if you happen to have a ton of tomato's on hand like I did, my roommate brought a giant box home and they needed to be used. I made the first batch and we ate it all! Then I made another larger batch for the freezer. I changed the original recipe because of some things I was missing from my pantry, but I made it work! Here's my recipe:

• 8 pounds roasted tomato's
• 8 cloves garlic, unpeeled
• 8 Tbsp. olive oil
• 2 Tbsp. salt
• 2 medium onions chopped (or 1 pkg onion soup mix and 1 med. onion)
• 2 tsp oregano (can sub. for Italian seasoning)
• 2 tsp. sugar
• 2 Tbsp. butter
• 6 cups chicken broth (veggie broth or beef broth works too)
• 1/2 cup heavy cream (optional, I didn't for calories sake)
• 1/2 tsp red pepper flakes
• salt and pepper to taste

Preheat oven to 350 degrees. Arrange tomatoes on two cookie sheets lined with foil. Add unpeeled garlic to tomato's. Drizzle with 6 Tbsp olive oil, salt and pepper. Roast peppers for 1 hr. While they are cooling, peel the garlic. Cook onions, butter, oregano, sugar in 2 Tbsp olive oil. Add tomato's, garlic and broth, cover for 20 minutes. Pour the soup into a regular blender and puree (seeds and skin add texture and thickness). Add cream if you like, salt and pepper and simmer to heat up the milk. Add fresh basil to garnish and serve! 

Banana Nutmeg Loaf

This yummy banana bread is so simple and easy to make with a couple extra over ripe bananas. With the cinnamon and nutmeg, you'll fill that craving for holiday baking. 
2 cups flour
1 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 cup (2 med.) bananas mashed
2 eggs
3/4 cup plain yogurt (sour cream works too)
1 tsp. vanilla 
1/2 cup choc. chips (optional)
1 cup chopped walnuts (optional) 
directions: preheat oven to 350 degrees. Mix ingredients, combine wet then fold in dry and nuts/chocolate. Pour into a greased 9x5 inch loaf pan. Bake for 50 minutes or until toothpick inserted into center comes out clean. Serves 12. Hope you enjoy!

Fall Seasoning & Spice

My first post! During my most beloved month of the year--October. I love it because of the colours, crisp air, crunchy leaves but most of all, the fabulous cooking. Nutmeg, Ginger, Allspice, Cinnamon and Pumpkin Spice. My favourite seasonings of this wonderful season. I'll be posting a few recipes that I want to share with all those who adore the comfort of fall spice as much as I do. I sincerely hope these recipes satisfy your craving for cozy!
Pumpkin Spice Pancakes
These fluffy pancakes are a delicious breakfast with a touch of fall flavour!
2 eggs
1 1/4 cups buttermilk (if you don't have it on hand then add 1 Tbsp. white vinegar or lemon juice to regular milk)
3 Tbsp. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all purpose flour (I do half whole wheat)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. all spice
directions: combine all ingredients, blend wet then add dry, and pour in 5 inch circles onto a oiled pan over medium heat. Flip pancakes and cook till done on both sides. Enjoy!