Creamy Oven Roasted Tomato Soup with Mozzarella

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Another of my favorite “comfort meals” is Tomato Soup with Grilled Cheese…but have you looked at the ingredients for your favorite canned soup recently?  SO i had to figure out how to make this myself!  In place of the grilled cheese I also made Grain Free Cheddar Bay Biscuits!!

What you will need:

  • 2 lbs of ripe tomatoes
  • 1 large white onion
  • 5 cloves of garlic
  • 16 oz of vegetable broth
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 ball fresh mozzarella
  • Salt & Pepper
  • Olive Oil

How it’s Done:

  1. Pre-heat oven to 400 degrees and line cookie sheet with parchment paper.
  2. Cut each tomato into 8 equal parts and place them on the parchment paper, skin side down.
  • slice onion, half the garlic cloves  and add to cookie sheet
  • drizzle with olive oil
  • Roast for 40 min
  1. Transfer roasted vegetables with roasting juices to a large sauce pan and add vegetable broth, thyme & bay leaf.  Simmer for 20 min.
  2. Remove thyme and bay leaf…puree the soup.
  • I waited for the mixture to cool then pureed it in my Blendtec
  • Then added it back to the sauce pan  to re-heat
  • Season to taste
  1. While the soup warms, slice the mozzarella thin
  2. Serve the soup & add mozzarella on top…enjoy!

 

Cheesy Garlic Biscuits (Grain-Free Red Lobster Biscuits)

What you will need:

  • 1/4 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup greek yogurt
  • 1 egg, cold
  • 1/2 cup sharp cheddar cheese, grated
  • 2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley

 How it’s done:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  
  3. Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).
  4. Space 2-3 inches a part.
  5. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  
  6. Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

Recipe from: http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/

Sautéed Cauliflower and Homemade Tahini Sauce

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Are you looking for a different way to serve Cauliflower??  Then you MUST check out this Middle Eastern Classic!! 

I fell in love with these flavors while living in NYC…there was a guy at a middle eastern convenience store that made these Fried Cauliflower wraps for me on a weekly basis.  It was heaven!  So when I found these recipes I was thrilled!!!  This Tahini sauce is amazing, so I ALWAYS double the recipe to ensure there are leftovers!

Cauliflower

  • 1 head of Cauliflower, cut/broken into bite size pieces
  • 1 tbsp pine nuts
  • Olive Oil

Tahini Sauce

  • ½ c. tahini (sesame seed paste)
  • 4 lg cloves of garlic
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • ¼ c. lemon juice
  • 1 tsp parsley (fine chop)

Caramelized Onions

  • 2 medium yellow onions sliced very thin (I use a mandolin slicer)
  • Olive oil
  • Butter

NOTE: In my cooking, I use stainless steel exclusively, and I have to warn you…you cannot be afraid to BURN your pan.  I have been fortunate, and have always been able to get mine clean & shinny again…but it can get pretty scorched.

  1. Clean and chop cauliflower then set aside
  2. Combine with mortar & pestle (or a food processor) garlic and tahini.  Add oil, lemon juice, and a tablespoon of warm water.(I like the tahini thick since it is going over hot cauliflower…but you can add more warm water until you get the desired consistency.)  Mix in parsley and set aside.
  3. In a large pan, add oil, enough to cover the bottom of the pan.  (Heat until oil sizzles when you add a drop of water)
  4. Add cauliflower to pan with med heat, tossing occasionally…you want to get some color on the florets.  When al dente, add pine nuts, cook for 1 minute and remove from heat into large bowl.
  5. Add the tahini sauce to the florets and set aside, I keep mine in the microwave so that it stays warm (one of the few things I use it for)
  6. Next add about 3 tbsp of butter and 2 tbsp of olive oil to pan (I use the same pan the cauliflower was just in)  Heat until butter sizzles and add in the Onions
  7. Mix the Onions and butter/oil together so that they are well coated,  turn heat to Med/High.  Process takes 15-20 min, Resist the urge to stir the onions, you want them to burn slightly.
  8. Once at desired consistency, remove from pan to a paper towel lined plate, pat off excess oil and add to the Cauliflower.  SERVE immediately

Recipe Inspiration from:

Hollyshelpings.com

Raw Kale Salad

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Loving this Spicy Salad!!

  • 1 bunch Tuscan Kale (aka black or lacinato)
  • 2 handfuls of toasted, unsweetened , shredded coconut
  • 1/2 garlic clove
  • 1/4 tsp. kosher salt, plus a pinch
  • 1/4 c. finely grated Asiago Cheese
  • 3 Tbsp. extra-virgin olive oil, plus additional for garnish
  • freshly squeezed juice of 1 lemon
  • 1/8 tsp. red pepper flakes
  • freshly ground black pepper to taste

Trim the bottom two inches off the kale stems and discard. (Note: I also remove the ribs from each kale leaf.) Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.

Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes (Note: Or up to an hour), then serve topped with the toasted coconut, additional cheese, and a drizzle of oil.

Toasting the Coconut:  On a cookie sheet, use parchment paper.  Sprinkle a single layer of shredded coconut.  Toast in oven at 350 degrees…for about 4-5 min (I would keep an eye on this, it tends to burn quickly)  You want it to be golden brown.

Recipe adapted from http://www.minnesotamonthly.com

Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured