Creamy Tomato Basil Soup

Okay, so I'm on a tomato soup kick, and I am slightly obsessed with the boxed Organic Creamy Tomato Soup, from Whole Foods. I eat it for lunch, kind of... well... like, almost daily. So, I decided I wanted to make my own. I have procrastinated long enough, and finally gathered up all the ingredients, so I could whip up a batch of this Creamy Tomato Basil Soup, from Cooking Light. First of all, it's an easy recipe. Canned tomatoes, basil, onions and garlic. If you have an immersion blender, this is so perfect. I kept mine slightly chunky, and I wish I'd smoothed it out a bit, but still, it was delicious.

Overall, I think this is a 4 bowler. No one else in my family would try it, because they won't eat cheese, but it was definitely a keeper. I am going to whip up another batch in the next few days.

Creamy Tomato Basil Soup (Adapted from Cooking Light)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups chopped onion(or 1 medium onion)
• 3 garlic cloves, chopped
• 3/4 cup chopped fresh basil
• 1 (28-ounce) can fire-roasted diced tomatoes, undrained (I used fire roasted with chili peppers)
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
• 2 cups 1% low-fat milk (I used skim and it was great)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation 

 Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

Snobby Joes.

I can't decide if I've told you about Snobby Joes before. I searched the blog, and couldn't find them, so I if I have already let you in on this gem of a recipe, let this serve as a friendly and gentle reminder. This is one of my favorite things I make. It's easy and delicious, and it's really versatile. We aren't big "Sloppy Joes" fans, so we don't serve this on rolls. I usually make baked potatoes (sweet or white - both are good with this one), rice, or just roasted vegetables. The thing about these, is that they have this deliciously rich tomato sauce, and they are thick with lentils and vegetable. As you may have guessed, I could eat lentils every day of the week, so it's always nice when I find a recipe that is easy to cook, ANY day of the week! One hint to this recipe, is that if you can find Goya lentils in a can, it's even quicker, and easier to both make and clean up. The only issue I have with recipe is.... (drum roll please)...

Kevin only thinks it's medium. Like, 3 Bowls, medium. What a bummer. I hate when that happens. It makes me very whiny. But alas, I will continue to make it, because it is so good. He's clearly, just wrong. Please try this, and pick a side. Kevin or Marji. Who will you choose?





Make this. Please. I say 5 Bowls. Kev says 3.


Snobby Joes

1 cup uncooked green lentils (or 2 cans, drained and rinsed)
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup (You can use agave nectar too, and you don't need to use as much as 3 tbl. Just add it "to taste")
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Chicken and White Bean Soup

My camera is officially broken... forever. I have been using the bigger cam, though, so I'm going to start posting again. The past couple of weeks have been a bit of a whirlwind, as Kevin was on vacation from work (during which he insisted that I NOT cook), and then my daughter had her birthday party, which added another level of complexity to my life. But anyway...

I got the new issue of Cooking Light last week, and I didn't find all that much that excited me. Boo. This recipe caught my eye though, and although I knew I'd have to make some modifications, I figured my family would enjoy it. Cooking Light often uses bacon in their soup recipes, and I always omit it, but this time I figured I'd try to find a substitute. I'm not exactly sure what flavor bacon is supposed to add, but I am thinking it's some sort of smoky and salty undertone, so I threw a tablespoon of smoked paprika into the pot. I definitely think it added a subtle smokiness, but I think I'd add even more, if I make it again. In fact, I might even add hot smoked paprika, instead of sweet, because that might add a nice oomph to the soup.

Anyway, this is a nice, solid recipe. My family really liked it. It's definitely basic, super easy to make, and easy to whip up, with whatever substitutions you have on hand. There were no complex flavors, and it wasn't one of those dishes I ate, and constantly thought, what is that amazing undertone?! I might have felt differently, if I had used the bacon, or if I had used chicken thighs, like the recipe suggests. This would be a great dinner for a house full of sick people, you know? A nice, comforting soup, a la Mommy. I'm sure I'll make it again, but I didn't really think twice about it, after dinner that night... 3 Bowls!



Chicken and White Bean Soup

Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens.

Other Time: 40 minutes minutes
Yield: 4 servings (serving size: 1 1/4 cups)


2 smoked bacon slices, chopped (I used a tbl of smoked paprike, instead)
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces (I used a pound of chicken breasts)
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped plum tomato (I used canned)
2 tablespoons chopped fresh oregano (I used a tsp of dried)
1/4 teaspoon black pepper
2 cups water
2 cups fat-free, lower-sodium chicken broth
2/3 cup uncooked orzo (rice-shaped pasta) (I used brown rice)
1 (15-ounce) can organic white beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
1/4 teaspoon salt

1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

CALORIES 335 ; FAT 9.9g (sat 2.8g,mono 2.5g,poly 1.5g); CHOLESTEROL 61mg; CALCIUM 64mg; CARBOHYDRATE 35.4g; SODIUM 530mg; PROTEIN 26g; FIBER 5.1g; IRON 3.2mg

Cooking Light, APRIL 2011

Quickie Moo Shu Chicken

This is easy, tasty, and FAST. It also doesn't require all that many ingredients. If you have hoisin sauce and chicken breasts, it's easy to throw it together, with other leftover produce. I have to admit - I was a tad skeptical, because the idea of grinding chicken breasts in my Cuisinart sounded... well... gross. It actually worked really well, though. I ended up skipping the egg, as the reviews said it didn't add much, and I also served this over rice, because all I had was corn tortillas, which didn't go all that well with the Asian flair of the recipe. Anyway, I will definitely be making this one again, on an evening when I'm pressed for time.

We tried them on corn tortillas, but the flavors didn't mesh very well!


Try these. I give them 3 bowls, because they are tasty, but not quite extraordinary enough for a special occasion!

In-a-Pinch Moo Shu Chicken

Authentic Chinese moo shu uses thin homemade pancakes. Flour tortillas make a fast substitute. Serve with fresh fruit.

Yield: 5 servings (serving size: 2 tortilla wraps)


Cooking spray
1/2 cup egg substitute
1 1/2 pounds skinless, boneless chicken breast
2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
1 1/2 teaspoons minced peeled fresh ginger
4 cups packaged cabbage-and-carrot coleslaw
1 cup chopped zucchini
3/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup hoisin sauce
10 (6-inch) flour tortillas

Heat a small nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoons egg substitute; cook 1 minute or until done. Remove egg to a cutting board. Repeat procedure with remaining egg substitute. Cut egg into thin strips; set aside.

Place chicken in a food processor; pulse until finely ground. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, garlic, and ginger; cook 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently. Stir in hoisin.

Warm tortillas according to package directions. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon egg strips. Roll up.

CALORIES 322 (20% from fat); FAT 7.2g (sat 1.6g,mono 2.1g,poly 3g); IRON 3.1mg; CHOLESTEROL 50mg; CALCIUM 111mg; CARBOHYDRATE 36.1g; SODIUM 762mg; PROTEIN 26.6g; FIBER 2.5g

Cooking Light, MAY 2003

Vegetable Pakoras

Okay, I know I said "No more curry," but I found this when I was looking for a recipe to use up some sweet potatoes and cauliflower. We had tons of leftovers in the fridge, so this was meant to be a nice little side dish, to accompany the curries and chilis that have been lingering for a week. So, basically, this was an easy recipe, that kind of reminded me of a veggie latke. I had a few problems with the flavor, though. Basically, these were kind of bland. I didn't quite follow the recipe as directed, because I made an attempt to cut down on the peanut oil, and I used egg whites instead of a whole egg. I didn't really think this would affect the flavor, but it most definitely did. This is a habit with me - I always try to trim the fat out of recipes, and then I am disappointed when they don't have a fabulous flavor. So... these had the potential to be great, and next time, they will be. I take full credit for the fact that these didn't make it to 4 bowls. They were pretty good, but they needed that mango chutney boost, to really taste great. I will try these again, when my fam is in the mood for curry!



3 Bowls. I should have followed the recipe as directed...

Vegetable Pakoras

These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate.

Yield: 6 servings (serving size: 2 pakoras and 1 tablespoon chutney)


3 ounces all-purpose flour (about 2/3 cup)
2 teaspoons Madras curry powder
1 teaspoon cumin seeds
1/2 teaspoon salt
1/3 cup water
1 large egg, lightly beaten
3/4 cup (1/4-inch) diced peeled sweet potato
1 cup (1/4-inch) pieces cauliflower
1/2 cup finely diced onion
2 tablespoons finely chopped fresh cilantro
1 garlic clove, minced
1/2 jalape�o pepper, finely diced
3 tablespoons peanut oil, divided
6 tablespoons mango chutney

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.

2. Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalape�o to flour mixture; stir until well combined (batter will be very thick).

3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter. Serve with chutney.

CALORIES 198 (30% from fat); FAT 6.5g (sat 1.2g,mono 2.9g,poly 1.9g); IRON 1.5mg; CHOLESTEROL 35mg; CALCIUM 26mg; CARBOHYDRATE 30.9g; SODIUM 393mg; PROTEIN 3.5g; FIBER 1.9g

Cooking Light, DECEMBER 2008

Thai Root Vegetable Curry

I swear, after I post this review, I will stop making curries for a while. Seriously.

This is another vegan Isa recipe (from Appetite for Reduction), and I loved it. Kevin thought it was so-so. It is actually a really cool recipe - I mean, who would have thought to roast brussels sprouts, butternut squash, turnips, and parsnips, for a curry?! Well, I loved the flavors in this one, but I think it was a bit strong for the rest of the family. Basically, I don't think my family loves Isa's curry recipes, because they are really high in flavor, but they don't have enough richness, because she cuts way down on the coconut milk. So, I don't think I'll be making this again, though I wish it was an option, because I really thought it tasted terrific. It was a green curry, which I've never made before, and the nutty sweetness of the roasted vegetables made it so tasty. I definitely had some problems with under-roasted parsnips and turnips, so I think I needed to make the chopped veggies a bit more uniform in size. Anyway, this post is a little "all over the place," but the moral of the story is - this was good. Really good, in my opinion. Maybe it's a little too "out there" for some, but I thought it was a winner...



I really wish I could post these recipes, but all I can say, is that you should really buy this book. She is brilliant, when it comes to blending amazing flavors, and doing it without destroying your kitchen, and killing your whole afternoon!

3 Bowls!

Chicken Paprikash

This recipe looked so easy, and so delicious - I just had to try it. It's a quickie. It truly only takes 30 minutes (maybe less) to throw together. I threw in some frozen peas in the end, because I am always a fan of adding more veggies. The end result... Good. Not great, not even very good. Just plain good. I really liked all the ingredients, but when put together, the product was sort of one dimensional. I think if you like simple, home cooked meals, with nice, mellow flavors, you'd probably really enjoy this. I found it relatively bland. The caraway seeds lend a nice, nutty undertone, which I thought was the highlight of the dish. Basically, I think I've come to like more complex flavors, and this just didn't do it for me. That being said, it was a good, solid dinner, when you are pressed for time, and want to use up some canned tomato goods that are lingering in the pantry. I'd be very curious to hear other reviews of it. If you make it, let me know what you think!





Maybe you should try this, and tell me your thoughts... 3 Bowls.

Chicken Paprikash

This chicken paprikash recipe is a saucy dish best served with egg noodles. Toss the noodles with a bit of butter, caraway seeds, salt, and pepper for added flavor.

Yield: 4 servings (serving size: 1 cup)


1 tablespoon canola oil
1 pound chicken breast tenders, cut into 1-inch strips
1 cup prechopped onion
1 cup thinly sliced red bell pepper (about 1 medium)
1 1/2 teaspoons bottled minced garlic
1/4 cup whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.

CALORIES 241 (31% from fat); FAT 8.2g (sat 2.4g,mono 3.3g,poly 1.7g); IRON 1.8mg; CHOLESTEROL 76mg; CALCIUM 51mg; CARBOHYDRATE 12.9g; SODIUM 507mg; PROTEIN 28.4g; FIBER 3.1g

Cooking Light, DECEMBER 2005

Chocolate Pretzels

2 days, 2 pretzels.

Well, sort of.

First, I made the "Everything Pretzels." Then, the following day, I decided to try Martha Stewart's "Chocolate Pretzels." Now, in case you are wondering, these are chocolate cookies - they are NOT meant to taste like a pretzel in any way. They just share the same shape. Don't go in, thinking that these will be "Auntie Annie's" meet "Chocolate Cookie."

Anyway, they taste good. It's basically a rich, crunchy, sugar dusted cookie, that looks very pretty. Well, it SHOULD look very pretty, but as I mentioned yesterday, I am not so great at creating uniformly shaped cookies. Instead, I have 2 dozen, oddly shaped, pretzel-esque looking thingies... They have that cakey crunch, that is sort of a melding of softt anf crispy. I like hem, though I still prefer a run of the mill, chewy, chocolate chippity type of cookie. I guess my dessert palate isn't quite asrefined as Ms. Martha...




You should make these, if you have someone to impress. Don't make them to put in your kids' lunches. Too much work... 3.5 Bowls!

Chocolate Pretzels

• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon good-quality instant espresso powder
• 3 tablespoons boiling water
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 1 large egg
• 2 cups all-purpose flour
• 1 large egg yolk
• Sanding sugar, for sprinkling

Directions

1. Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
2. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.
3. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Read more at Marthastewart.com: Chocolate Pretzels - Martha Stewart Recipes