Thursday, January 13, 2011
Wednesday, January 5, 2011
Fresh Tomato Soup
15-20 tomatoes (I used campari, but I'm sure you could use any kind)
1 head of garlic roasted
3 cups vegetable broth
1 onion diced
3 tablespoons organic tomato paste
2 tablespoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried basil
1 tablespoon dried parsley
1/8 teaspoon red chili flakes
1 packet stevia
salt & pepper to taste
Heat oven to 450 degrees. Cut tomatoes in half and bake in oven on jelly roll pan for 25 minutes. At the same time you can begin roasting garlic in oven wrapped in foil. Roast garlic for 45 minutes. While tomatoes and garlic are in oven begin sauteing onion until golden brown in dutch oven. Once color is golden brown, add tomato paste, vegetable broth and all spices and stevia. Once tomatoes and garlic are done put half of onion mixture and half of tomatoes in blender. Blend until smooth. Repeat with the rest of the onion mixture and the rest of the tomatoes and roasted garlic. Then combine both batches back in dutch oven and heat until warm. Enjoy!
To make it creamier, I added raw goat cheese to each bowl before serving.
Monday, January 3, 2011
Friday, December 31, 2010
Have a Happy New Year and please be safe!
Tuesday, December 21, 2010
I made this last week and it was so scrumptious...It is from the Gourgeously Green website. Her book is great too!(*Note, it says to use fresh pumpkin and I used canned pumpkin and it turned out great. Also, I would not use as much red chile flakes as it was pretty spicy. Maybe 1/4 teaspoon instead)....enjoy!!
2 tbsp butter
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp red chile flakes
7-ounce pumpkin, seeds and flesh removed, chopped into 1-inch cubes
3 cups chicken or vegetable stock
3 cups whole milk (vegan: soy silk)
Sea salt and freshly ground black pepper
1 cup chopped green Swiss chard, stalks removed
1 cup cooked brown rice
1 tsp ground cinnamon
Melt the butter in a heavy stockpot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the cumin and red chile flakes and cook for 2 minutes. Add the pumpkin, stock, milk, and salt and pepper to taste, and bring to a boil. Turn down the heat and simmer for 20 minutes, or until the pumpkin is tender. Purée the soup with an immersion blender until smooth. Add the chard leaves and simmer for 5 minutes. Spoon into warmed soup bowls, add a mound of rice to each bowl, and dust with the cinnamon.
Sunday, December 19, 2010
Sarah Bareilles rocked it! Such an amazing show. The venue was gorgeous, her voice was beautiful and she is a pretty funny gal. Can't wait to see her again someday. Raining Jane opened for her and they were pretty amazing too! Sarah (yes, we are on a first name basis now) did a cover of Radiohead's "Nice Dream"...it gave me chills...WOW! Well, now it's back to the mad week before Christmas rush!!