(Warning: I'm including pictures and realize they are not the best. Who knew it would be so difficult to snap good photos while your cooking. I'll definitely be practicing more!)
The entree is a Tomato-Basil Bisque I modified from one of my favorite cookbooks Food that says Welcome by Barbara Smith, she is Michael W. Smith's Mom. It is a super easy recipe that is absolutely delicious!
First you just simply heat up 2 cans of tomato soup (10 3/4 oz). While that's warming up you drain one can of petite diced tomatoes (14 1/2 oz).
(You can also use fresh tomatoes if you have some around)
Then add your drained tomatoes, 1/4 tsp salt, 1/4 tsp pepper, 2 tbsps of butter, and 1 tbsp of dried basil.
(The original recipe calls for chopped fresh basil (2 tbsp)
but since I didn't have any I added half the amount,
a tip I heard works if you are adding dried ingredients instead of fresh)
Now just stir until heated through and serve. I also added some warm sourdough bread to serve with the soup. It was delicious!
Since I was already in the kitchen I thought I might make this dinner extra special and include a homemade dessert. I decided on a Blueberry Pudding Cake, a recipe from my all time favorite recipe book Taste of Home. For this recipe you can use fresh or frozen blueberries (don't thaw!). I had a stash of frozen blueberries in the freezer so again I opted for not fresh. (I know I should really start thinking about going to the grocery more often).
I used 24 oz of frozen blueberries (2--12 oz packages) and placed them in a bowl. Then add 1 tsp of ground cinnamon and 2 tsp of lemon juice.
Here is a list of all the items needed for each recipe:
2 (10 3/4 oz) cans tomato soup
1 (12 oz) can evaporated milk
1 (14 1/2 oz) can petite diced tomatoes, drained
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
1 tbsp dried basil (or 2 tbsp fresh basil, chopped)
Blueberry Pudding Cake
2 cups fresh or frozen blueberries (don't thaw)
1 tsp ground cinnamon
2 tsp lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 cup milk
3 tbsp of butter
3/4 cup suger
1 cup boiling water