CREAMY TOMATO
SOUP (AND PASTA
SAUCE) WITH
CRUNCHY
CROUTONS
Serves: 2
INGREDIENTS
1 tablespoon extra light
olive oil
large red onion
4 Roma tomatoes
5 cloves garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
teaspoon Himalayan/sea salt
cup sundried tomatoes in olive oil
2 tablespoons extra virgin olive oil
3-4 sprigs fresh thyme
1 teaspoon Italian Herb Seasoning (eg McCormick)
1 teaspoon dried basil
1 teaspoon dried oregano
Soup
cup coconut milk
cup water
1 teaspoon smoked paprika
A few sprinkles Himalayan/sea salt (to taste)
Croutons
2 slices whole wheat, multigrain bread ( used Trader Joes)
1 tablespoon extra light olive oil
INSTRUCTIONS
1.
Preheat oven to 350F (176C).
2.
Dice the onion into small cubes. Chop the Roma tomatoes in
quarters, and peel and finely dice the garlic. Mix them together in an
oven tray. Drizzle the olive oil over the vegetables, then sprinkle the
onion powder, garlic powder, paprika and salt. Use a spoon to mix
them together very well.
3.
Bake in the oven for about 25 minutes.
4.
To make the Pasta Sauce: You may wish to peel the skin off the
tomatoes first, so the sauce is nice and smooth. Also, remove the
stems from the thyme.
5.
Add the baked veggies in a food processor or blender, along with
the sundried tomatoes, extra virgin olive oil, thyme, Italian herb
seasoning, basil and oregano. Give it a few pulses until everything is
well chopped but still in chunks.
6.
To make the Soup: Instead of putting everything in the food
processor, put it in the blender instead. Blend on high speed until
everything is completely smooth, then spoon it out into a small
saucepan.
7.
Add the coconut milk, water, smoked paprika and salt. Turn the heat
on medium high (5) and simmer for about 5 minutes. Pour the soup
into a bowl (or two, if serving two people).
8.
To make the Croutons: Be sure the oven is still on 350F (176C).
9.
Use a pastry brush to paint on the olive oil on both sides of the
bread. Put it in the oven and bake for about 5-6 minutes (or more) on
each side, until the bread starts to brown. Slice it into tiny squares.
10. Top the soup with some croutons, fresh thyme and a sprinkle of
smoked paprika.
SHRIMP IN LOBSTER
SAUCE
Serves: 2
INGREDIENTS
lb. jumbo shrimp, peeled and deveined
1 cup chicken stock
egg, beaten
cup frozen mixed vegetables
1 teaspoon garlic, minced
teaspoon ginger, minced
teaspoon thin soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Pepper to taste
INSTRUCTIONS
1.
Over medium high heat, heat up the chicken stock
2.
Add ginger, garlic, mixed vegetables, thin soy sauce and sugar
and bring to a boil
3.
Pour in the cornstarch slurry and stir until the broth has
thickened
4.
Remove from heat and slowly drizzle in the egg, stirring gently
with a fork to create egg strands
5.
Toss in the shrimp and return to heat, simmering for 2 minutes
or until the shrimp turns pink
6.
7.
Once the shrimp has
cooked, remove from heat and
drizzle in sesame oil,
seasoning with pepper to
taste
Dish and serve hot
SWEET ROASTED RED PEPPER MARINARA SAUCE
INGREDIENTS
3 cups tomato puree/sauce
1 cup fire roasted chopped tomatoes
1 tablespoon garlic, minced
yellow onion, finely chopped
tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 beef bouillon cube
teaspoon Worcestershire sauce
2 tablespoons sugar
Salt and pepper to taste
INSTRUCTIONS
1.
Over medium high heat, saute onions in 1 tablespoon olive oil
until translucent
2.
Season with pepper and stir to combine
3.
Add garlic and saute until aromatic
4.
Crumble beef bouillon cube and mix well
5.
Toss in fire roasted chopped tomatoes and simmer for a minute
6.
Reduce heat to medium and pour in tomato puree/sauce
7.
Season with Italian seasoning, red pepper flakes, Worcestershire
sauce, salt and sugar.
8.
Simmer for 5 minutes
NOTES
Makes 4 cups
FISH CURRY
Serves: 4
INGREDIENTS
2 fish fillets of your choice
4 okras, ends trimmed (optional)
1 shallot, sliced
1 teaspoon garlic, minced
2 tablespoons fish curry powder mixed with cup cold water
cup tamarind juice
teaspoon turmeric
Salt to taste
Spices
teaspoon black mustard seeds
teaspoon fenugreek seeds
teaspoon fennel seeds
teaspoon cumin seeds
INSTRUCTIONS
1.
Over medium high heat, saute spice mix until they begin to
crackle
2.
Add in shallot and garlic and saute until fragrant
3.
Pour in the fish curry mixture and stir, simmering for 1 minute
4.
Add in tamarind juice and turmeric, stirring to mix before adding
in the fish fillets
5.
Season with salt to taste and bring to a boil
6.
Break apart the fish fillets into flakes to thicken the curry
7.
Decrease the heat to medium and simmer for 5 minutes until
the curry thickens
8.
Add in okras if used and simmer until they turn bright green
9.
Dish and serve hot
SOUPS,
SAUCES
AND STOCK
Submitted by: Albert Gatdula
