Home made tomato soup with a bit of spice

Soup

• 1 28-oz Can Plum Tomatoes, whole and peeled
• 2 T Olive Oil
• 1/2 t Red Pepper Flakes
• 2 Cloves Garlic, minced
• 1 C Onion, diced
• 2.5 C Chicken Stock
• Salt & Pepper

Pour the tomatoes into a food processor and pulse until chopped.

Heat oil and the red pepper flakes in a sauce pan over medium heat

Add the garlic and onions. Stir and cook the onions until tender (about 5 minutes)

Add the tomatoes and chicken stock. Bring to a boil and then reduce to a simmer (until slightly reduced) for about 30 minutes

Ladle the soup into a blender (or use an immersion blender) to puree until smooth.  You could also strain the soup after the puree

Salt and pepper to taste

Croutons

• Baguette, sliced
• Olive Oil
• Mozzarella, thinly sliced
• Basil leaves, Fresh (optional)

Drizzle bread with oil, toast in 375 degree oven until golden (about 5 minutes). Top with mozzarella and return to oven to melt the cheese (1-2 minutes)

Fluffy and light version of a Chile Relleno

• 2 Cans diced Hatch Green Chiles
• 1 C. Frozen Corn. thaw and dried to remove excess moisture
• 4 Green Onions, thinly diced
• 1 C Mexican blend Cheese, shredded
• 1.5 c. Milk
• 6 Egg Whites
• 4 Eggs
• 1/4 t Salt

Heat oven to 400 degrees. Coat a 1.5 liter casserole dish with cooking spray

Mix the canned chiles, corn and green onions. Add to the casserole dish

Spread the shredded cheese over the chile mixture

Whisk together the milk, egg whites, eggs and salt. Gently pour the mixture over the cheese

Bake until the tops turns brown and the eggs are set.  About 45 minutes

Good use of a Grocery Store Rotisserie Chicken

• 1 Can 14-oz Rotel brand Petite diced tomatoes with jalapenos (or green chile or habanero)
• 1 Med Onion (sliced thin
• 3 C Shredded Rotisserie Chicken
• 8 Corn Tortilla Tostada Shells
• 1 Avocado
• 1/4 C Pace Salsa
• 2 T Sour Cream
• 2 t Cilantro (Fresh, chopped)
• 1 C Romaine Lettuce, shredded
• 1/2 C Monterrey Jack cheese, shredded

Heat the tomatoes (and their juices) to a boil.  Add sliced onion and stir occasionally until the onion is soft and most of the liquid is evaporated. Add the Chicken and cook until heated through

Mash the avocado in a bowl stirring in the salsa, sour cream and cilantro.

Spread the avocado mixture on the tortilla. top that with the chicken, tomato and onion mix. Sprinkle with cheese and the Romaine lettuce.

• 1/4 lb Bacon
• 1 large Onions, chopped
• 2 cans minced Clams, undrained
• 1/2 lb whole Clam meat
• 1/2 C Water
• 3 large Potatoes, peeled and cubed
• 3 Celery stalks, finely chopped
• 1 11-oz can Corn, drained
• 2 Tb Butter
• 1 C Milk
• 1 C Half-and-half
• 1/2 C Flour
• Salt & Pepper to taste

Fry Bacon until crispy, drain and crumble bacon when cooled.

Using the same skillet the bacon was cooked in add onion and cook until “clear”. Add the Onions and bacon to the slow cooker

Stir in the canned clams (with their juice), water, potatoes, celery and corn into the slow cooker

Cover and cook on LOW for 4-6 hours

In a sauce pan combine the butter, milk and half-and-half, and flour. Cook on low and whisk until the roux in thick and bubbly

Mix 1/2 C of the liquid from the slow-cooker into the roux. Add the roux to the slow-cooker and stir well to blend.

Salt & Pepper to taste, Cover and continue to cook on LOW for 30 additional minutes

Saute the whole clams in olive oil. When tender add to the Slow-cooker or serve on the side to add to individual bowls as desired

Serve with toasted slices of baguette

• 2 lbs Beef Chuck Roast, boneless, sliced against the grain in thin strips
• 1.5 C Beef Broth
• 1 c Oyster Sauce
• 1 lb Broccoli florets, fresh
• 5 oz Carrots, shredded
• 6 oz Snap Peas, whole
• 1/4 C Water
• 2 Tb Cornstarch
• Hot, Cooked rice
• Toasted Sesame Seeds

Add beef broth, Oyster sauce and Beef strips to slow cooker. Cover and cook over Low heat for 6-8 hours or on High for 3-4 (until beef is tender)

When beef is ready combine the cornstarch and 2 Tb of the cooking broth in a cup and mix well.  Once combined pour back into the slow cooker and stir well.

Cook uncovered on High for 15 minutes to allow the Sauce to thicken

Place the Broccoli in a microwave safe dish with 1/4 C water. Microwave 4-5 minutes (until broccoli is tender)

While the Broccoli is cooking add the shredded carrots and whole snap peas to the slow cooker to allow them to heat through

When the Broccoli is done drain the water

Serve the beef, broth, carrots and snap peas over cooked rice and garnish with broccoli and sesame seeds.

Sprinkle with crushed Red Pepper flakes to add a little heat as desired.

Yum…

• 5 lbs Beef Short Ribs
• 1 14.5-oz can Beef Broth
• 1 12-oz can Dark Beer
• 1 med Onion, cut into wedges
• 1/4 C Molasses
• 2 T Balsamic Vinegar
• 1 t dried Thyme, crushed
• 1 t Hot sauce
• 1/2 t Salt

Place ribs in crock pot. Add broth, beer, onions, molasses, vinegar, thyme, hot sauce and salt

Cover and turn heat on. 11-12 on low (setting I use) or 5-6 on high

Transfer ribs and onions to a platter. Skim fat from the slow cooker and use the cooking liquid as a sauce to ladle over the ribs and onions. Serve with a baked or mashed potatoes