Constant Craving Cafe

1/16/2009

We are now changing our business model. Clearly we are no longer a Cafe.

Will advise when complete

To reach us you can email us at constantcravingcafe@verizon.net. We miss seeing everyone!

Karen & Annette

Ingredients:

2 28 oz. cans concentrated, crushed tomatoes,

1 28 oz. can fire roasted tomatoes, crushed,

1 48 oz. can chicken broth, low sodium,

1/2 tsp. Kosher salt,

1/2 tsp. black pepper,

1/4 tsp. chipolte chille powder,

4 oz. heavy cream

Preparation:

In a large pot combine tomatoes and broth over medium heat. When soup begins to bubble, remove from heat, stir in salt, pepper and chipolte chili powder and let cool slightly

Slowly stir in the heavy cream. Heat soup over low heat, stirring occasionally. Be careful not to bring the soup to a boil.

You can be creative with this soup by adding some of your favorite ingredients.

Enjoy!

Annette & Karen

Ingredients:

6 medium red onions, peeled, sliced to about 1/4″ size,

3/4 cup balsalmic vinegar,

3 tablespoon Dijon mustard,

3 tablespoon honey,

2 tablespoon fresh thyme, removed from stem, chopped,

kosher salt

Black pepper

Olive oil for drizzling.

Preheat oven to 400°. Prepare sheet pans with no-stick cooking spray.Tray onions, spray with no-stick cooking spray, drizzle lightly with olive oil, salt and pepper.

Roast for 20-25 minutes stirring several times

In a bowl, make the Balsamic dressing by whisking together the Balsamic vinegar, mustard, honey, thyme, salt and pepper. Toss the roasted onions with the dressing until combined.

Serve at room temperature.

Use for garnishing mixed greens, soups or on your favorite sandwich.

Enjoy!

Annette & Karen