One down and 3 more to go! I hope everyone had an awesome first week and we're all feeling better than we were a week ago. Smiley face. I don't have everyone's points yet, but here's what I do have so far.
Scores for week one:
The Love It's (food that is) {Krista & Amy} - 1150
Mission Slimpossible {Karin & Erica} - 1150
We love Todd {Kelsie & Teresa} - 1150
Unknown Allies {Denise & Melanie} - 1150
Looks like a tough group. Stay strong, it's going to be close this round!
Sunday, February 23, 2014
Sunday, February 16, 2014
Simply Stunning in Six R6 Calendar Tasks
Pick all Five of
your tasks each week from this list:
GF/Dairy Free Tomato Soup
I found this recipe that Denise sent while cleaning out my emails. Looks Delish!
http://www.thebakingbeauties.com/2013/09/creamy-gluten-free-and-dairy-free-tomato-soup.html
http://www.thebakingbeauties.com/2013/09/creamy-gluten-free-and-dairy-free-tomato-soup.html
Creamy Gluten Free and Dairy Free Tomato Soup
Author: Jeanine Friesen
Prep time:
Cook time:
Total time:
Serves: 6
A really quick and creamy tomato soup that is free of both gluten and dairy. The potato helps to give it a creamy texture without the use of dairy. If dairy is not an issue with you, feel free to add 1/3 cup heavy whipping cream after blending for an even creamier soup.
Ingredients
- 1 tablespoons canola oil (or oil of choice)
- 1/2 cup diced onion
- 1 stick celery, chopped
- 1 medium carrot, chopped
- 1 clove garlic, chopped
- 1 28 fl. oz (796 ml) tin diced tomatoes, no salt added
- 1 medium potato, peeled and diced
- 1 1/2 cups gluten-free vegetable stock (chicken stock can be substituted)
- 1 1/2 – 2 teaspoons salt (less if your diced tomatoes contain salt)
- 1 teaspoon dry parsley (or 1 tablespoon fresh)
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
Instructions
- In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
- Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Too much hot liquid in your blender may cause the top to blow off while blending. That’s a horrible mess to clean up.
- Serve with gluten-free croutons, or gluten-free grilled cheese sticks. Enjoy!
Sunday, February 9, 2014
Final Results
I know, I'm sooo slow. So sorry.
Without further adieu, here are the final scores:
Tied for 1st place: Missus Pepperpots and Wiggily Wiggins & Mel & Kels - 4611
2nd place: Erin Karin - 4564
Denise, Erica, Melanie and Kelsie all get their $20 returned.
This leaves $40 in the Kitty; $10 each for Erica & Denise, Melanie & Kelsie
Let me know if you want your winnings mailed to you or saved for the next round, which will start next Sunday, February 16th {I decided to wait until after the Holidays, and family visitors are gone}.
Thanks for participating!
Subscribe to:
Posts (Atom)