Homemade Tomato Soup

 

Step aside, Campbell’s! There’s a new tomato soup in town. This soup is thick and rich and oh-so savory. After having it for lunch, my husband declared, “This is restaurant quality.” I agree. It’s so flavorful and filling. I hope you enjoy it!

Tomato Soup

• Makes 4 servings 
• Calories: 125 
• Carbs: 12g 
• Fat: 7g 
• Protein: 3g 
• Fiber: 3g

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 3/4 cup onion, finely chopped
• 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons tomato paste
• 2 cloves fresh garlic, finely minced
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• 1 28-ounce can San Marzano tomatoes in puree*
• 1 cup chicken broth
• 1/4 teaspoon baking soda
• 1/2 cup half and half
• 2 teaspoons lemon juice, optional
• Fresh basil, thinly sliced, for garnish

Directions:

1. Heat the oil and the butter on medium high heat in a heavy bottomed pot such as a Dutch Oven. Add the chopped onions and sauté until translucent and golden, about 5 minutes.
2. Add the salt, pepper, and tomato paste. Stir and cook until the paste darkens in color, about 5 minutes.
3. Add the garlic, rosemary, and basil, and cook, stirring constantly, until fragrant, about 1 minute.
4. Add the canned tomatoes with all their juices and the chicken broth, along with the baking soda. The soda will fizz a bit, but the foam will dissolve as you stir. Put a lid on the pot and simmer over low heat for 20 minutes. Turn off the heat and stir well.
5. Using an immersion blender, blend the soup until smooth. Add the half and half and the lemon juice and stir until fully incorporated. Spoon into bowls, sprinkle with fresh basil, and serve hot.

Notes:

* Certified San Marzano tomatoes are known for being longer, thinner, sweeter, and less acidic, with thicker flesh and fewer seeds than other plum tomatoes. They’re an heirloom variety grown near Mt. Vesuvius in Italy. Make sure the canned tomatoes you buy are marked “D.O.P” to assure authenticity. If you use different canned tomatoes, you'll probably need to balance the acidity and tang of the resulting soup with a little sugar and a bit more baking soda.

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For Vegetable Lovers! Roasted Brussels Sprouts #VeganRecipe

Come on! Don't wrinkle up your nose like that! Brussels sprouts are delicious. Especially when they're roasted. This easy side dish is delicious and good for you. It’s low-fat, low-calorie, and tastes SO yummy… you can’t ask for more than that.

Roasted Brussels Sprouts

1 ½ pounds of Brussels sprouts

1 teaspoon course salt

½ teaspoon freshly ground black pepper

a misting of olive oil

Wash and prepare Brussels sprouts; trim off ends, pull off any yellowed or damaged outer leaves, and cut larger sprouts in half. Mist sprouts lightly with olive oil, season with salt and pepper, and arrange in a single layer on a roasting pan. Roast in a 400º F (204º C) oven for 20-30 minutes or until sprouts are crispy on the outside, tender on the inside. Shake pan occasionally so sprouts brown evenly.

Perfect for the vegans and vegetarians who are coming to visit for the holidays.

Ho, ho, ho!

Quinoa Salad

I can hear you now. Keen-what?

A highly nutritious and gluten free seed, quinoa (pronounced  KEEN-wah) is originally from the Andean region of South America. It has a mild, slightly nutty flavor that makes it a great substitute for rice or couscous. Quinoa is packed with nutrition; it's an exceptional source of protein, containing all eight amino acids, which makes it an excellent option for people looking to reduce their consumption of meat. It's a good source of dietary fiber and contains B vitamins, calcium, phosphorus, and iron. It's easy to prepare, tastes great, gluten free, and very versatile.

One note, check the package! If the quinoa you purchase isn't pre-rinsed, you must rinse it in a fine sieve to remove the bitter-tasting saponins.

I'm the kind of cook who opens the refrigerator and asks, "What's for dinner?" This recipe is perfect for me as I have used any combination of the veggies listed below to prepare this salad. Whatever is on hand, that's what I use.

First, cook the quinoa:

Bring 3 cups of water to a boil

Add 1 ½ cups of quinoa

Turn down the heat and simmer for 10 minutes, then turn off the heat and let the quinoa sit for five minutes.

While the quinoa is cooking, prepare your vegetables. Choose at least three of the veggies listed below, four is better, five is YUM! The mix of cooked and raw vegetables adds to the great texture of this delicious salad.

1 cucumber, peeled, quartered and chopped

2 fresh tomatoes, chopped

¼ cup Kalamata olives, pitted and sliced

1 cup fresh broccoli florets, raw or lightly sautéed in olive oil

1 cup carrot, raw, shredded

1 cup leeks, sliced and lightly sautéed in olive oil

1 cup fresh sugar snap peas, raw

1 small jar of marinated baby beets, drained

1 cup fresh cauliflower, raw or lightly sautéed in olive oil

¼ cup sliced scallions

1 cup frozen baby peas, thawed

1 cup red, yellow, or green bell pepper, seeded and sliced

1 or 2 small zucchini, quartered and chopped, raw or lightly sautéed

1 avocado, peeled and chopped

1 jar of marinated artichoke hearts, drained and sliced thin

1 can chick peas, rinsed and drained

1 cup snow peas, raw

1 cup fresh asparagus, chopped (raw if it's thin, or lightly steamed if it's thick)

You get the idea! Any vegetable will work. Use whatever you like.

Other (optional) ingredients I've used (choose 1 nut/seed and/or 1 cheese):

½ cup of walnut pieces

½ cup pecan pieces

½ cup sunflower seeds

½ cup pine nuts

8 oz. mozzarella cheese, cubed

½ cup grated Parmesan cheese

½ cup feta cheese, crumbled

Ingredients I always use in this salad:

¼ cup fresh parsley, minced fine

Salt and pepper to taste

Enough bottled salad dressing to moisten ingredients. I prefer Wish Bone Robusto Italian, but I've also used Good Seasons Italian (follow package directions), Balsamic Vinaigrette, and Raspberry Walnut Vinaigrette. If you're on a diet, use 'light' salad dressing.

To assemble:

Stir together the quinoa, parsley, salt, pepper, and your choice of vegetables/nuts/seeds in a large bowl. Serve warm or at room temperature, or chill for several hours. I always get rave reviews when I bring this salad to potluck dinners or family gatherings. Enjoy!