Roasted Tomato Soup with fresh mozzarella-GF

OVEN ROASTED TOMATO SOUP WITH MOZZARELLA

Ingredients (serves 4, makes roughly one liter of soup):
2.5 lbs ripe tomatoes
1 big white onion
3 cloves of garlic
2.5 cups vegetable broth
3 sprigs fresh thyme
1 bay leaf
1 ball fresh mozzarella
Salt, pepper
Some olive oil

(I would add some cream and/or extra broth to not make it as thick)

Preparation:
1) Line baking sheet with parchment paper. Preheat oven to 400` F.
2) Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven and roast the vegetables at 400 ºF for 35-40 minutes.
3) Transfer roasted vegetables together with the roasting juices into a pot and add vegetable broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
4) While the soup simmers, cut the mozzarella into thin pieces.
5) Remove bay leave and thyme twigs from the soup. Puree soup. Add seasoning if necessary.

(I did let it sit on low heat till we were ready to eat).
6) Immediately serve the soup and add mozzarella pieces. Alternatively heat the soup once again, add mozzarella and stir until mozzarella is melted.
7) Serve & enjoy.

Bacon and Potato Breakfast Bake-GF

Bacon and Potato Breakfast Bake

Ingredients*This is assembled the night before you plan on serving it. It sits in the refrigerator 8 hours or overnight. For a shortcut, you can use thawed country-style frozen potatoes and skip the browning step.

• 1 (12oz) package bacon (I prefer nitrate-free)
• 4c diced potatoes (about 4 medium-small potatoes)--
• 3 green onions
• 1c pepper jack cheese (can replace with cheddar if not wanting spice)
• 1c cheddar cheese (I prefer sharp)
• ½ tsp dry mustard powder
• ½ tsp salt (used seasoning salt)
• ¼ tsp black pepper
• 3 eggs
• 1c milk
• olive oil
• salt and pepper

Instructions

1. Cook bacon and crumble it. (I cooked mine in the a saute pan on stove, drained most of the grease and then used the left over grease to cook potatoes in) 
2. While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes.
3. Spray an 8×8″ baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions.
4. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all.
5. Cover and refrigerate 8 hours or overnight.
6. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.
7. Makes one 8×8″ baking dish.

Potato Au Gratin Casserole -GF

Ingredients

Butter, at room temperature (or PAM spray)
2 shallots, minced
2 cups heavy cream
2 cloves garlic, minced
Kosher salt (I used seasoning salt) and freshly ground pepper
3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick(I used golden yukon and did not peel)
2 cups grated sharp white Cheddar cheese (I used sharp cheddar and Monterey jack)
1/4 cup grated Parmesan

1 or 2 bay leafs
1 or two twigs thyme


DirectionsHeat oven to 375 degrees F. Butter (or spray) a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.

Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper, bay leafs and thyme). Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.  Take out bay leafs and thyme with tongs.  

Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.

Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. 

Let rest for 10 minutes before slicing so it can settle.

homemade sloppy joes

1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard

3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste

DIRECTIONS:

1.	In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.	Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Refrigerator Pickles

Cucumbers from the garden?! Perfect recipe for you!

Slice 6 cups unpeeled cucumbers as thin as you like (or as much as your container holds)
OPTIONAL: 1 cup thinly sliced onion and 1 cup thinly slice green pepper

Boil 1 cup vinegar, 1 tbls salt, 2 cups sugar.  Boil and stir until all is dissolved.  Pour over the cucumber (onion and peppers if using).  Refrigerate.  Can keep for up to 6 weeks.

Banana Pancakes

Original recipe makes 12 pancakes

 1 cup all-purpose flour
 1 tablespoon white sugar
 2 teaspoons baking powder
 1/4 teaspoon salt
 1 egg, beaten
 1 cup milk
 2 tablespoons vegetable oil
 2 ripe bananas, mashed
(I added some lemon juice to the milk and let it sit for 5min. essientially making buttermilk to make them a bit more fluffy and some vanilla extract)

Directions

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Salmon with Dill sauce

2 tablespoons extra-virgin olive oil

4 salmon fillets, pin bones removed

Salt and pepper, to taste

1 pint sour cream ( I used plain greek yogurt instead)

2 bunches dill, chopped

Juice of 2 lemons

1 shallot, minced

Pinch red pepper flakes

3 tablespoons horseradish



Directions (we grilled the salmon)


Coat a large skillet with olive oil and place over medium heat.

When hot, add the fillets to the pan skin side down; season 

with salt and pepper. Cook for 5 minutes until the skin is nice 

and brown. Turn the fish over and cook for 3 minutes on the 

other side. Keep warm while preparing the sauce.

In a small bowl whisk together sour cream, dill, lemon juice,

 shallot, red pepper flakes and horseradish. Season with salt 

and pepper. Serve the sauce over the pan-seared salmon.

Grilled shrimp with garlic and herbs

2 lbs extra large shrimp, peeled deveined
1 teaspoon paprika
1 tablespoon sliced fresh garlic
1 teaspoon italian seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon basil
1 tablespoon brown sugar



Directions:

Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

(We left out the lemon and let it marinate for longer and then put lemon in for last 10 min. or so.  Lemon will cook the shrimp if it is left to marinate too long.)

lamb chops with bread crumb salsa

For the lamb chops:

lamb chops (desired number)
kosher salt
freshly cracked black pepper (optional — Bloomfield uses salt only)
olive oil if pan searing
bread crumb salsa (recipe below)

Notes: In the book, the chops are grilled, they can be pan-sear instead. The key with these lamb chops is to really flatten them out — the book recommends 1/2-inch, but don’t be afraid to go a little further because they puff back up when they hit the hot pan. If your meat is at room temperature, your pan is really hot, and you let the lamb chops rest for at least 5 minutes, they should be medium-rare with just a one-minute sear per side.

Also, in the book, Bloomfield recommends serving the chops with a chimichurri sauce, which sounds wonderful, but I had my heart set on the bread crumb salsa, which complements the lamb and which would complement any number of meats so nicely.

1. About a half hour before you plan on cooking them, place the chops on a cutting board. Cover them with plastic wrap. Working with one at a time and using a heavy pan or mallet, lightly whack the meaty portion to an even thickness of 1/2-inch (or even a little thinner for reasons noted above.)

2. Preheat your grill to high or place a large skillet over high heat. Make sure the grill grates or pan gets really hot. Generously season the lamb chops on both sides with salt and pepper.

3. If pan searing: Drizzle some olive oil (about a tablespoon or less for about 4 chops) in the pan. It should skid everywhere and be smoking slightly. Carefully place chops in the pan. After a minute, flip them over. After another minute, remove them from the pan and place on a board to rest for at least five minutes. If grilling: Working in batches if need be, cook the chops, turning them over once, until the exterior is deep brown and the fat is golden, just about a minute or two per side. Arrange them nicely on a platter.

4. Spoon the bread crumb salsa all over the chops passing more on the side as well. As noted above, Bloomfield serves these lamb chops with a chimichurri sauce and some fresh squeezed lemon.

Bread Crumb Salsa

Source: Chez Panisse Café Cookbook
Yield = 1 cup

Notes: You’ve all been pulsing your stale bread and storing the crumbs in the freezer, right? Well, if you are, this salsa will come together in a snap. The toasted bread crumbs add the most wonderful texture to the salsa and amazingly the salsa still tastes good after a day or two in the fridge. I don’t recommend making it that far in advance — it’s best to mix it just before serving — but should you have any leftover meat or salsa, you have the makings of a nice little lunch: chop up the cold meat, toss it with the bread crumb salsa, and serve it with warm naan or in Bibb lettuce or Romaine cups — so good!

Also, double this recipe if you are serving for 4 or more people. I’ve made it three times now, twice in a double batch (as it’s written in the Chez Panisse Cookbook) and once halved, as it’s written here. The first time I made it, I used basil exclusively for the herbs because it was all I had, and it was delicious, but I love it equally with parsley and thyme — just feel free to use what herbs you like best.

This salsa would also be lovely with rack of lamb.

1 tablespoon olive oil
1/2 cup fresh bread crumbs
kosher salt

1 shallot, finely minced
1 1/2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
1 tablespoon chopped thyme or sage
1 tablespoon capers, drained and minced
2 salt-packed anchovies*, cleaned and chopped
kosher salt to taste

*Oil-packed anchovies are just fine, too. Notes from Bloomfield on cleaning salt-packed anchovies: Rinse the anchovies one at a time under cold running water, rubbing them gently between your fingers to get the salt off. Put them in a small bowl and add just enough cold water to cover. After about a minute — if you soak them for too long they’ll lose their umami quality — give them another quick rinse. To fillet the anchovies, hold one under cold, gently running water. Pull off the loose muck near the head and at the belly. Rub the outside to remove any remaining salt or hard bits. Keeping the anchovy under the water, gently work a fingertip along the belly to start to separate the fillets. Gently pull the fillets apart. Pinch the backbone and gently pull it off whichever fillet it is sticking to. Discard it. Repeat with remaining anchovies.

1. Heat a medium (or large if you are making a double batch) skillet over high heat. Add the olive oil. When the oil starts looking hot, add the bread crumbs and a pinch of kosher salt and turn the heat down to medium. Stir frequently until the pan starts to cool down and the bread crumbs are toasting evenly. Toast until golden all over. Set aside.

2. Meanwhile, place minced shallots in a small bowl and cover with the vinegar. Let stand for at least 15 minutes.

3. In a separate bowl, stir together the oil, chopped herbs, minced capers and minced anchovies.

4. Just before serving, add the toasted bread crumbs and macerated shallots to the bowl of oil and herbs. Stir to combine.

Almond coating for chicken, fish, pork chops (no carb)

Ground a few handfuls of almonds in the food processor until about breadcrumb consistency.

In a shallow dish combine amount of almonds wanted and seasoning (garlic salt, paprika, pepper).  Can add Italian seasoning if you want Italian spice or cayenne pepper if you want some spice.

Dip protein into a few beaten eggs.  Dip into almond mixture and coat well, shake off excess and set aside.  Let sit for about 10 min. then place in pan w/ a few tbls. oil on med to med/high heat.  Cook each side till golden brown about 3 to 4 min. a side.  If it is a thicker cut of chicken or pork then place in a 350* oven to finish cooking through (about 5min).

*We've been slicing the chicken in half lengthwise to make them thinner (easier than pounding it out) and then usually don't have to finish in oven.

Better than breadcrumbs and better for you!!  Great for chicken parm.

gnocchi with sausage and spinach

Ingredients

• 2  9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
• 1  tablespoon  olive oil
• 1  medium yellow onion, finely chopped
• 1  pound  Italian sausage, casings removed
• 1  clove garlic, finely chopped
• 1  5-ounce bag baby spinach
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 3/4  cup  (3 ounces) grated Parmesan, plus more for serving
• (I added some left over peas and it was great)

Directions

1. Cook the gnocchi according to the package directions. Drain, reserving ¼ cup of the cooking liquid.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
4. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5. Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Mashed Potato Pancake

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

1. Combine potatoes, eggs, flour, and garlic powder in a bowl. 2. Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Sweet and Spicy Chicken

This was so great and healthy! It's meant for 2 but I'd double it ;)

1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon white sugar

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
2 boneless, skinless chicken breasts (we used 3 and butterfly them (cut in 1/2 length wise so they are thinner and cook faster/more evenly!)

2 tablespoons butter

 

1 tablespoon olive oil

juice of 1/2 lemon

In a small bowl, combine all the spices.
Flatten your chicken breasts with a meat mallet to allow for even cooking.
Coat both sides of flattened chicken breasts with the spice mixture generously.
In a pan, heat the butter and olive oil over medium heat.
Saute chicken until golden brown, about 6 minutes on each side.
While chicken is cooking, squeeze the lemon juice over the chicken.
Continue cooking stirring frequently to coat evenly with sauce.

Polenta Cake with plums

This was a great dessert!  Make your own whipped cream and it's even better :)

(Gluten Free too)

Ingredients

• 10  red or black plums
• 1/4  cup  plus 5 tablespoons sugar
• 2  cups  whole milk
• 1  tablespoon  vanilla extract
• 1  stick unsalted butter, plus more for the baking dish
• grated zest of 1 lemon
• 1/2  teaspoon  kosher salt
• 1  cup  instant polenta
• 1/2  cup  honey
• 4  large eggs, separated
• whipped cream, for serving

Directions

1. Heat oven to 350° F. Butter a 9-inch square baking dish. Slice the plums into a bowl. Sprinkle with ¼ cup of the sugar and toss; set aside.
2. In a small saucepan, over low heat, warm the milk and vanilla. Add the butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Add the honey, egg yolks, and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.
3. In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture.
4. Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. Slice and top with the plums and whipped cream.

Slow Cooker Beef and Broccoli

This makes enough for 2 or 3.

It only takes about 4 hrs. total in crock-pot so may be a put on at lunch type...not all day.  Served with rice :)

Ingredients:
1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces
1 cup beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil (found by the other Asian products)
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed

Directions:
1.    Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
2.    Turn crock pot temperature to low and cover. Cook for 4 hours (the original recipe says 6 but my beef was perfect after 4 hours, so check to see if yours is done at 4 and if not you can add more time) until the beef is cooked through.
3.    Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

Chicken and Sausage Stew with Polenta

4 tablespoons olive oil
3 chicken breasts cut into bite size pieces
2 or 3 garlic cloves chopped
1 tube of bulk Italian Sausage (usually by the breakfast sausage/bacon)
salt and black pepper
4 teaspoons chopped rosemary
1 small onion chopped
1 28oz can crushed tomatoes
6  or so carrots-peeled and sliced
4 cups chicken broth
1 cup red wine

Heat oil on high in large pot.  Add chicken, garlic, sausage, salt, pepper and rosemary.  Toss to coat well.  Place lid on pot and cook on medium heat unit both meats are cooked.  Add the onion and tomatoes, carrtots, broth and wine (I also added some chopped bell peppers we had).  Bring mixture to a boil then reduce to simmer, cover, cook for 1 1/2 hours.

Buy a box of pre made polenta and heat up as directed or buy the instant and make on own as directed on box.  You can cut up slices of polenta and put it right in the stew.

Remove and serve with polenta and parmesan cheese.

Italian Chicken Bake

Ingredients: 

3 or 4 chicken breasts (I got 3 large ones and cut in half because they were thick and I wanted better cooking time)

4 roma tomatoes

2 or 3 garlic cloves chopped finely

small jar of artichoke hearts drained

7 or so leaves of basil 

shredded mozzarella cheese

olive oil, salt and pepper, sugar, flour

Core and chop about 4-5 roma tomatoes. 

Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Put the chicken in a glass baking dish.

Place all other ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done (just barely pink when cut into). 

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

You can serve with pasta but we enjoyed it with biscuits.

Healthy Alfredo--was amazing!

Healthy Fettuccine Alfredo

Author: Pinch of Yum

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 8

 

Ingredients (cut in half if you are serving 3 or 4-it makes a lot)

• 1 lb. uncooked fettuccine noodles (I used spinach ones)
• 3 small heads cauliflower
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon salt
• pinch of nutmeg
• pinch of black pepper
• 1 tablespoon olive oil
• ¼ cup heavy cream
• 1 cup starchy boiling water from pasta pot
• I added some cooked shrimp

Instructions

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Notes

The sauce will “dry out” a little bit as it cools on the pasta. Adding a little water to the leftovers will help make it creamy again.