Friday, August 22, 2008

Homemade Cream of Tomato Soup

1 shallot
3 tbsp garlic
2 lbs fresh tomatoes
1/2 cup chicken stock
1/4 tsp allspice
Salt and pepper to taste (for the salt, use the Lite salt with added potassium)
1/4 tsp pepper flakes
1 small jar, sun dried tomatoes in olive oil
2 cans of smoked tomatoes (organic) (no salt added)
1 pkg of basil and tomato feta cheese (low fat)
1 pkg mascarpone cheese
1/2 cup cooking sherry
1/2 cup heavy whipping cream (low fat or no fat)

Sauté the shallot and garlic in the oil from the sun dried tomatoes. Add the sun dried tomatoes. Add the Sherry and sauté for a couple of minutes. Add all of the tomatoes and the 1/2 cup chicken stock. Cook until the tomatoes are beginning to fall apart. Puree the mixture with one of those hand/wand mixers. Add the mascarpone cheese and the feta cheese and blend with the wand mixer again. Add all of the spices and mix once more with the wand mixer. Cook for about 5-10 more minutes and stir in the whipping cream. When serving sprinkle Parmigiano Reggiano cheese on top.

Stuffed Zucchini

1 or 1.5 lbs of ground turkey (lean)
1 small to medium onion chopped
2 tbsp minced garlic
2 plum tomatoes chopped
1 pint of crimini (baby portabella) mushrooms
1 can of diced tomatoes (no salt added)
3 tbsp fresh parsley chopped
2 tbsp fresh basil chopped
1 tbsp fresh sage chopped
1 tbsp fresh oregano chopped
1 tbsp fresh thyme chopped
1 tsp sea salt
pepper to taste
1/4 cup white wine
2 zucchini's halved

Start by browning the turkey in olive oil. Move the turkey to one side of the pan. Sauté the onion and the garlic until translucent. Incorporate into the turkey. Add the tomatoes, both chopped and the canned. Add the wine. Stir in the mushrooms. Let sauté for a few minutes. Add all spices, including the salt and pepper and let sauté for 5 - 10 minutes to let the flavors meld together. While this is sautéing, flash grill the zucchinis (flesh side down) at a very high heat for about 10 minutes. Take off the grill and let cool for a few minutes. Hollow out the zucchini, making sure to leave some of the flesh inside. Transfer the hollowed out flesh into your turkey mixture. Use an aluminum pan and place the zucchini flesh side up into the aluminum pan. Fill the zucchini with the mixture and if there is extra use it as a cradle for the zucchini. Top with shredded parmesan cheese. Put them back onto the grill using indirect heat and let grill/bake for about 10 minutes.

Homemade Vegetarian Chili

2 tbsp garlic
2 small onions chopped, or 1 large onion
2 green peppers, chopped
2 red peppers, chopped
2 jalapenos, seeded and chopped
4 banana peppers, seeded and chopped
2 chili peppers, seeded and chopped
2 cans of tomato sauce (no salt added)
5 tomatoes, various kinds, seeded and chopped
1 can of kidney beans (no salt added), drained
1 can of garbanzo beans (no salt added), drained
1 can of white beans (no salt added), drained
1 tbsp chili powder
2 tbsp cumin
2 tsp chipotle powder
2 tsp crushed red pepper flakes
1 tbsp of sugar
1/4 cup of red wine (I used Merlot)
2 tsp liquid smoke
salt and pepper to taste (use the light salt with added potatssium)

Saute the onions and garlic till translucent. Add all types of peppers and saute 5 - 7 minutes. Add the tomatoes, the tomato sauce and all of the spices. Let simmer about 10 - 15 minutes. Then add the beans. I usually let my chili cook for about 45 minutes to an hour, just to let the flavors meld together, but as long as the peppers are cooked, you can cook and serve sooner then that. Serve with a nice salad of lettuce, tomatoes and mexican cheese.