A few housecleaning recipes

As Marja and I near our moving date (we bought a house!), we are starting to realize that all of the stuff we have accumulated is going to have to move with us.  To help cut down on boxes, we have decided to get ruthless with eating some of the foods we put up last summer, even though it means we'll run out sooner than we thought. 

With that in mind, here are a couple of things I prepared today.  The first I got from the magazine Cooking Light.  The second I made up and haven't actually eaten yet, since it is still cooking.  We'll see!  

Glad the blog is back in action.

Roasted Garlic, Tomato, and Rosemary Dip

1 head garlic, paper membranes removed, roasted at 375 in a tinfoil wrapper for 45 minutes

1 cup water

3.5 ounces sundried tomatoes, not packed in oil (I used home dried and it worked great)

2 T olive oil

1/2 t minced fresh rosemary

1/4 t salt 

1/4 t pepper

1 can cannellini beans, rinsed and drained

Bring the water to a boil and drop in the tomatoes.  Remove from heat and let soak ten minutes, then drain and reserve 1/4 cup water.

Squeeze the roasted garlic out of the membranes into a food processor.  Add all the other ingredients and blend until smooooooth.  Serve on fresh, crusty bread or crackers.

Frozen Tomato and Last of the Soymilk Soup

several frozen tomatoes

a bunch of onion

a few cloves of garlic

some oregano, rosemary, thyme and red pepper

the last of the plain soymilk (~1/4 cup)

Thaw the tomatoes, remove their skins, and put them in a food processor.  Saute the onions, garlic, and spices in a soup pot until translucent, then transfer them to the food processor. Blend until as smooth as you like, then return to the soup pot.  Add the soymilk and slowly heat to serving temperature.  Add whatever spices you feel are needed.

I'm sure you could use canned tomatoes to make this soup, although I'm not sure you'd want to bother.  I'll let you all know.