Roasted tomato soup video
soups and stews
18th Feb 2010
3 Comments »
I put together this little video a few weeks ago – it’s my first one. What do you think of it? I filmed it unscripted. I think it worked out pretty well, though I will probably I’ll try scripting future ones. Let me know what you think of it.
If you really like it, please share it on Twitter, Facebook, Digg or any other social media you use!
Here’s the actual recipe:
* 1 large can of peeled, whole tomatoes
* 2-3 tsp salt
* 1/8 cup chopped thyme leaves
* 3 – 4 Tbsp olive oil
* 1 medium onion, sliced into half moons
* 3-4 cloves garlic, chopped fine
* 2 carrots, finely diced
* Salt and pepper to taste
* 3-4 cups chicken or vegetable broth
Cut tomatoes in half, reserving juices. Grease a baking sheet with 1 Tbsp olive oil, and place tomato halves face down on baking sheet. Sprinkle with salt, chopped thyme leaves, and drizzle with another Tbsp olive oil. Roast tomatoes at 350 degrees for about 20 minutes until tomatoes are browned.
While tomatoes are roasting, add 1-2 Tbsp oil to a pot, and add in onion, garlic, carrots and salt and pepper. Saute vegetables on medium high heat until they soften.
When tomatoes are done, remove them from the baking sheet. Use some of the broth to deglaze the baking sheet, scraping up the caramelized tomato juices. Add deglazed broth into soup pot along with roasted tomatoes, reserved tomato juice and rest of the stock. Cook for 10 – 15 minutes more until all flavors are well mixed. Serve and enjoy.
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Miso Soup
food, soups and stews, tasty tuesdays
13th Oct 2009
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Miso soup is a simple, warming dish, perfect for fall. Adding sea vegetables (kelp) gives you extra minerals and can support healthy thyroid functioning. I found this recipe on the Girly Girl Army site. Warning: Never boil miso soup – it ruins some of its healthy properties and changes the flavor of the soup!
Ingredients:
1 block tofu, cut into 1 inch cubes
1 scallion (green onion), chopped
3 cups dashi (dried kelp is best) soup stock (available at any health food/ Japanese food store)
3-4 tablespoons miso paste (available at any health food/ Japanese food store)
1/2 tablespoon sesame oil (optional)
Instructions:
Pour the dashi soup into a saucepan and bring to a boil. Toss in tofu cubes, then lower to low heat and let the tofu simmer for a few minutes. Take dashi stock and combine with miso paste in separate bowl. Stir until Miso is dissolved entirely then bring whole mixture into the saucepan. Turn off the heat now and add in the scallion. Add sesame oil.
Meatless Monday: Kidney Bean Stew
beans, soups and stews
20th Apr 2009
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A hearty bean stew is satisfying and nourishing on a cool spring evening. Also, it’s a great meal to make when you don’t have a lot in your fridge.
kidney bean stew
We keep a store of beans and grains in jars for such occasions. Usually we plan ahead and soak the beans during the day so that they cook faster once we get home to make dinner. But we forgot today. No worries though if you have a pressure cooker.
Ingredients:
1 cup dry kidney beans
4-6 cups water
1 onion, sliced into half moons
2 chayotes (you can also use zucchini – similar flavor/texture)
4-5 stalks celery
1/2 cup Israeli couscous
sprinkle of spices of choice – we used cumin, coriander
Salt and pepper to taste
Method:
Place beans and water into pressure cooker pot. Heat up sealed and cook for at least 45 minutes if beans are dry. If you soaked the beans, they will need about 12- 15 minutes.
Turn heat off and let pot cool down before opening. Once steam is no longer coming out of the pot, open it up and taste the beans. If they’re cooked, add the vegetables and spices and simmer uncovered.
When vegetables are nearly done (i.e., soft but not falling apart) add in Israeli couscous and simmer until cooked – about 3-5 minutes.
Serve and enjoy!
Recipes: Gazpacho
soups and stews
13th Aug 2007
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Tomatoes are rich lycopene, a carotenoid pigment that gives it the rich red color and which is also a powerful antioxidant. While you can get the maximum benefit from these nutrients with cooked tomatoes, this raw soup provides refreshment in the hottest months.
Ingredients:
1 English cucumber, peeled and seeded
1 medium red bell pepper
1 medium green bell pepper
1/2 cup chopped white onion
1 tablespoon chopped garlic
2 pounds of chopped ripe tomatoes
1 cup loosely packed diced whole grain bread
1 tablespoon plus 1 teaspoon apple cider vinegar
2 tablespoons olive oil
3 tablespoons finely minced parsley
Cut half of the cucumber into coarse chunks and place them in the work bowl of a blender or food processor; reserve the other cucumber half for garnish. Add to the work bowl half of the red bell pepper, seeded and coarsely chopped, and half of the green bell pepper, seeded and coarsely chopped, reserving the other halves of the vegetables for garnish. Add the onion, garlic, tomatoes (with any liquid), bread, vinegar and olive oil. Process until very smooth. Season to taste with salt and pepper. Refrigerate for 2 to 4 hours.
When ready to serve, remove gazpacho from refrigerator. Season to taste with additional salt and pepper. Divide among six wide soup bowls and sprinkle with parsley. Serve chilled
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