Creamy Tomato Basil Soup

The days are cooler, and the garden is winding down and the last of the tomatoes are picked.  And there's nothing better than a nice bowl of creamy tomato basil soup.  My version is quick, easy, and requires very few ingredients.

You will need:
2 Tabs olive oil
1 large red onion, chopped
3 or 4 cloves garlic, minced
2 pounds tomatoes, chopped
4 cups chicken stock
Kosher salt
Freshly ground black pepper
3/4 to 1 cup heavy cream
1 bunch fresh basil
Parmesan cheese  

In a large pot, over medium high heat, heat the olive oil.  Add the chopped onion.

Generously season the onions, (approximately 2 teaspoon), with the Kosher salt.  Cook until the onions are soft, and just ready to turn brown.

Add the minced garlic.  Cook for about one more minute.  Stirring often.

Add in the chicken broth.

(You can use homemade, or store bought.)

Add in the chopped tomatoes.

Add in the freshly ground black pepper, (approximately 1 or 2 teaspoons).

 Bring to a boil, then reduce the heat to a simmer, and cook for 15 minutes.

Note: If you don't have fresh tomatoes, you can substitute 1 -28 oz can of tomatoes, (crushed, or whole tomatoes cut up), or 1 quart jar of home canned tomatoes.

After 15 minutes, blend the soup, until smooth.

I like to use my immersion blender, you can use a food processor or blender, and then return the soup back to the pot.

Add in the heavy cream.

Add in a handful of the basil leaves, (torn into pieces).  Cook for another 15 minutes, on simmer.  ( If you want a thicker soup, you can cook it a little longer.)

Taste the soup.  Does it need more seasoning?   Your soup is now ready to serve.

 Garnish with Parmesan cheese, grated, and some chiffonade of basil.

Nice hot soup on a cool fall evening.  This taste so wonderful.  And it was so easy to make.

Give this a try.

Enjoy !

Chicken Tortilla Soup

The weather is starting to turn cooler, and the leaves are changing colors.  This signals the start of the soup season.  And with the cooler nights, my garden is starting to produce lots of tomatoes.  And a good way to use up these tomatoes is in a chicken tortilla soup.  My version is very quick, inexpensive, makes a large pot, and very tasty.

You will need:
4 Tabs olive oil
10 small corn tortillas
1 teas Kosher salt
1 yellow onion, (cut into small pieces)
1 jalapeno pepper, (seeded, and diced very small)
4 garlic cloves, (minced)
32 ounces of chicken broth
3 cups of tomatoes, (blended with the juice)
1 15 ounce can of black beans, (rinsed and drained)
2 cups of shredded chicken
1 cup corn
1 Tabs. lime juice
1 Tabs. chili powder
2 teas. cumin
2 teas. salt
1 teas. pepper
1 teas, paprika
1/2 teas cayenne pepper

Preheat the oven to 375 degrees.
Line a baking sheet with foil.

Lightly brush the corn tortillas with 2 tablespoons of olive oil.

Sprinkle with the Kosher salt

 Stack the tortillas and slice into 1/4 inch strips.

Spread onto the foil lined baking sheet.

Bake for 15 to 18 minutes until golden brown and crisp, turn once after 7 minutes.

Remove from oven and let cool.

In a large Dutch oven, over medium high heat, add 2 Tablespoons of olive oil.  Add the onion and jalapeno pepper.   Saute for 5 minutes until the onion is softened.

Add the minced garlic.  Cook for about 1 minute.

Add the chili powder, cumin, salt, pepper, paprika, and cayenne pepper.  Stir in and allow to cook for another 30 seconds, (note: the heat and the oil will release the flavors into the pan).

 Add the chicken stock.

Add the tomatoes and juice.

(Note:  I just blend my tomatoes in a food processor, (skin and all).  You can also use 2 14 1/2 ounce cans of tomatoes).

Stir well, bring to a boil, then reduce the heat to low and simmer for 15 minutes.

 Add the corn.

Note:  I like to use fresh corn, but you can also use frozen corn that you have defrosted.

Add the black beans.

Add the chicken.

Stir well, and continue to simmer for another 15 minutes.

Add the juice of the lime, (about 1 teaspoon), this will freshen up the soup.  Stir well, and taste for seasonings.  Does it need more salt?  Do you want to add more heat, (chili powder)?

:

Spoon the soup into bowls, and top with a few tortilla strips and your favorite toppings:
sour cream
shredded cheese
cilantro
sliced avocado
more tortillas

And in just under one hour, you have a delicious bowl of chicken tortilla soup, with homemade tortilla strips.

Delicious!!

Enjoy !

Greek Veggie Salad

Fresh vegetables will be appearing at farmer's markets, and on tables soon.  A good way to use them is in a fresh Greek style veggie salad.  My version is quick, easy, and doesn't require any cooking.  Plus the leftovers can be used in a Greek pasta salad.  Let me show you how I do it.

You will need:
5 Tabs. olive oil
1 lemon
1 or 2 cloves garlic, minced
1 Tabs. red wine vinegar
1/2 teas dried oregano
1 1 Tabs dried dill
2 or 3 medium tomatoes
1 medium red onion
1 medium or 2 small zucchini
1 medium cucumber
1/4 cup black olives
4 ounces feta cheese

Wash and chop the zucchini.

Wash and chop the tomatoes.

 Wash and chop the cucumber.

Peel and chop the red onion.

Chop the black olives.

In a large bowl, combine all the vegetables, and mix together.

In a small bowl, add the olive oil, minced garlic, red wine vinegar, dried oregano, and dried dill.

From the lemon, squeeze 2 Tablespoons of juice into the oil mixture.

Whisk together well.

Pour the dressing over the veggies, and mix together well to incorporate the dressing over all the vegetables.

Just before serving, crumble the feta cheese over the salad.

And you have a wonderful, cold, raw, Greek style veggie salad.

The feta cheese adds just the right amount of saltiness, and the dressing add enough seasoning and herbs to freshen up the vegetables.  This salad goes well with fish and chicken.

Store any leftovers in the refrigerator in a covered dish.

I use my leftovers to make a Greek style pasta salad.

I have 2 cups of cooked noodles, (you want a noodle that has some kind of ridge that will catch the dressing), and about 2 cups of the veggie salad.

In a large bowl, mix the noodles and the veggie salad together, (make sure to also add any dressing that may have accumulated at the bottom of the veggie salad bowl).  And you now have a pasta salad.

This is a good to take to a picnic or a B-B-Q.

Store any leftovers in the refrigerator in a covered dish.

This will make a complete meal for me.  You can also pair this with fish or chicken to round out your meal.

Give my Greek style veggie salad, and the pasta salad a try.

Enjoy !

Eggplant and Meatballs with Pasta

Recently a local grocer had a great sale on eggplants, so I bought several.  After making Eggplant Parmesan and eggplant sandwiches I decided to make eggplant and meatballs with pasta.  This is an old Italian casserole dish that uses few ingredients, yet feeds many.   And the best part, you cook it on the stove top in your dutch oven pan.

You will need:
1 medium eggplant
1/4 cup olive oil
1 28 oz can San Marzano tomatoes
3 cloves garlic
1/4 cup loosely packed fresh basil leaves
1/4 cup Parmigiana-Reggiano cheese
10 - 12 meatballs (1/2 inch sized)
salt and pepper
spaghetti

I always have meatballs pre-made and pre-cooked in my freezer.  This cuts down on time when I am making lots of dishes.  If the meatball is not the star of the dish, I just use a simple meatball made of ground meat, chopped onion, bread crumbs, beaten egg, kosher salt and fresh parsley.  Roll out the meatballs, cook them in the oven, then freeze them and you always have them on hand and ready to go, (just thaw and use in soups, casseroles, etc).

 Peel and chop the eggplant, (about 1/2 inch cubes).

 Peel and slice the garlic cloves.

In a dutch oven, preheat over medium heat, the olive oil.  When the oil is hot, add the garlic.

Once the garlic starts to sizzle, add the eggplant, (about 30 seconds).

The eggplant will fill up most of the pan, but don't worry, it will cook down.

Be sure to salt and pepper the eggplant, so it is well seasoned.  Stir every so often, so the eggplant doesn't stick and burn.  Cook for about 10 minutes.

See how the eggplant has cooked down, and it has a slightly brown coloring.

Now add your tomatoes.

Note:  San Marzano tomatoes are the best to use, (they are naturally sweet), but if you don't have these, you can use regular tomatoes and add 1 teaspoon of sugar.

Break up the tomatoes.  I just use my hands, (the best kitchen tools you have!).

Now add about 1/4 cup of water to the tomato can, swish it around to get all the little bits out and add it to the pot.

Give everything a good stir and simmer on medium low for about 10 to 15 minutes, until the eggplant is softened, (uncovered).














While the tomatoes and eggplant are cooking, start your water boiling and cook 1/2 pound of spaghetti.   If you want, you can use angel hair pasta, tagliatelle, penne', any kind of pasta that will hold the sauce well.

 After about 10 minutes, add the meatballs to the sauce.  Cook for another 10 minutes to thoroughly heat the meatballs.

 While the meatballs are cooking, grate your cheese, and chop your basil.

 Once the spaghetti is al dente', drain and add to the eggplant and tomatoes and stir in.  Give it a taste for seasoning, does it need a little more salt or pepper?

Now plate up, Sprinkle with cheese and basil and eat up !!

Tonight I am serving my eggplant and meatballs with fresh saute' green beans, a green salad, and homemade bread.

This casserole tastes even better tomorrow when the flavors all marry together.

Enjoy  !!