Cream of Tomato Soup

Argh, I really wish I had a Vitamix. I can never get my soups creamy enough. In any case, this soup was tasty! I served it with the obligatory grilled cheese.

rating: 9

Cream of Tomato Soup
(http://www.djfoodie.com)

 

serves 8
time needed: 30 min.

Ingredients:

2 tbsp light olive oil
1 small onion, peeled and cut into chunks
4 garlic cloves, minced
1 tsp crushed red chili flakes
1/2 cup red wine, good quality
2 lb fresh assorted tomatoes, cut into chunks
2 1/2 cups cream, heavy whipping
16 leaves fresh basil
salt and pepper, to taste

 

Directions:

Over medium-low heat, place a soup pot. Add olive oil.
Sweat your onions and garlic, for about 5 minutes. Add the chili flakes and a small amount of salt and pepper, then cook until translucent.
Add the wine and bring to a simmer.
Add the tomatoes. Season with a little salt and pepper. Bring to a simmer and allow to cook, for about 15 minutes.
Add the cream and heat until JUST before it boils. It should be hot, but before it begins to simmer, remove it from the heat.
Puree the soup in a blender. While the soup is pureeing, add your fresh basil leaves. Adjust seasoning.
Optional Step: For a smoother soup, you can strain the soup base through a fine mesh sieve.
Garnish and serve!

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Pesto Grilled Cheese Sandwich

This was pretty good! My 7 year old didn’t love it, but that was expected. Easy!

rating: 9

Pesto Grilled Cheese Sandwich
(All Recipes magazine, Sept./Oct. 2017)

Makes 1 sandwich

Ingredients:

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

 

Directions:

Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

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Burrito Pie

This recipe is similar to this one. This was pretty good! I used Gardein Beefless Ground in place of meat, and I made sure to get vegetarian refried beans. We all liked this! I do have to say, it’s not that great as leftovers. It gets soggy and kind of gummy.

rating: 9

Burrito Pie
(All Recipes magazine, Sept./Oct. 2017)

time needed: 1 hour

 

Ingredients:

2 pounds ground beef (I used Gardein Beefless Ground)
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

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Chicken and Spinach Lasagna Alfredo

I never get pasta with alfredo sauce, so this was very rich to me, but it was good! And super easy. The only thing is that does take a little while to make. Everyone here liked this. I used Beyond Meat’s Beyond Chicken Strips for the chicken.

rating: 9

Chicken and Spinach Lasagna Alfredo
(All Recipes magazine, Sept./Oct. 2017)

 

Ingredients:

15 lasagna noodles
1 10-oz. package frozen chopped spinach
3 cooked boneless, skinless chicken breasts, diced (3 cups) – I used 1 bag of Beyond Meat’s Beyond Chicken strips
2 15-16 oz. jars Alfredo pasta sauce
1 15-oz. contained ricotta cheese
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 tsp black pepper

 

Directions:

1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, according to package directions. Drain well. Meanwhile, cook spinach according to package directions, then drain well, pressing out excess water in a sieve.
3. Stir together chicken and 1 jar Alfredo sauce in a bowl. Stir together ricotta, garlic, and spinach in another bowl.
4. Arrange 1 layer of noodles in a 9×13″ baking dish, edges overlapping. Spread chicken mixture evenly over noodles and sprinkle with 1/2 cup mozzarella. Top with another layer of noodles, then spread spinach mixture evenly over noodles. Spread half of remaining jar of Alfredo sauce evenly over spinach mixture, then sprinkle with 1/2 cup mozzarella. Top with a final noodle layer and remaining half-jar Alfredo sauce, then sprinkle with remaining cup mozzarella.
5. Bake until top is brown and bubbly, 50 minutes to 1 hour.

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One Skillet Sun Dried Tomato Chicken & Gnocchi

My 10 year old requested I make something with gnocchi, so I decided on this recipe. It was really good! I used Beyond Meat vegetarian chicken strips for the chicken, and vegetarian “chicken” broth for the real thing. We all liked this a lot!

rating: 9

One Skillet Sun Dried Tomato Chicken & Gnocchi
(https://www.eatyourselfskinny.com)

Serves: 4

Ingredients:

1 Tbsp olive oil
½ cup sun dried tomatoes
1 Tbsp garlic
12 oz. gnocchi
1 cup chicken broth (I used vegetarian “chicken” broth)
½ cup half and half (or heavy cream)
Salt and pepper, to taste
2 cups shredded rotisserie chicken (or any other cooked chicken) (I used Beyond Meat vegetarian chicken strips)
2 cups baby spinach leaves
½ cup freshly grated Asiago cheese

Directions:

In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes. Coupons
Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
Sprinkle with cheese and cook until melted, serve and enjoy!

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Sweet Potato Chickpea Buddha Bowl

I thought this was really good, but my family thought it was just okay. I did not make the tahini sauce, even though I really wanted to . Tahini is really expensive! So I skipped that and instead used some vegan ranch dressing. The veggies in this bowl were good, but the chickpeas were GREAT!

rating: 9

Sweet Potato Chickpea Buddha Bowl
(https://minimalistbaker.com)

 

Ingredients:

VEGETABLES:
2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle (227 g) broccolini, large stems removed, chopped
2 big handfuls kale, larger stems removed
1/4 tsp each salt + pepper

CHICKPEAS:
1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
optional: 1/2 tsp oregano
optional: 1/4 tsp turmeric

TAHINI SAUCE (OPTIONAL):
1/4 cup (56 g) tahini
1 Tbsp maple syrup
1/2 lemon, juiced
2-4 Tbsp hot water to thin

Directions:

Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.

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Easy Deviled Eggs

I never make deviled eggs, and really only eat them at family gatherings. I was trying to think of something to make to go with our veggie dogs last week, and decided to try this recipe. Husband, who I consider a deviled egg expert, said these were okay. He asked if I used Dijon mustard, because that’s “the secret”. I did not. Hmm.

rating: 8

Easy Deviled Eggs
(http://www.sixsistersstuff.com)

 

Ingredients:

6 hard-boiled eggs
salt and pepper
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons dill pickle relish (you can also use sweet pickle relish)
paprika

 

Directions:

Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, mustard, and relish to the yolks and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled. Lightly sprinkle with paprika and keep in the fridge until ready to serve.

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