Soup: The Quickest Tomato Soup

Based on http://www.eatingwell.com/recipe/252606/quick-tomato-soup/

Even if there's nothing in the fridge, you probably have everything you need in your pantry to have this soup on the table in about half an hour.  And it is so good!

1 Tbs. olive oil
3 cloves garlic, finely minced
1 tsp. dried herbs (such as oregano, basil, marjoram, rosemary, thyme or a combination)
1/4 tsp. crushed red pepper flakes
1 15 oz. can no salt added diced tomatoes
2 15 oz. cans no salt added tomato sauce
2 tsp. sugar
1 c. vegetable broth (or substitute water)
1 12 oz. can low-fat evaporated milk (or substitute fresh milk)
salt/pepper to taste

1. In a large pot, heat olive oil over a medium-high flame.  Add garlic, herbs and chili flakes and stir until the garlic no longer smells pungent, about 1 minute.

2. To the pot, add the diced tomatoes and their juice, the tomato sauce, sugar and vegetable broth.  Bring to a boil, then lower the heat and simmer 20 minutes.

3. Several minutes before serving, add evaporated milk and heat gently. Do not allow to boil. Adjust seasoning if necessary.

Side Dish: Black Bean and Corn Salad

When sweet corn is at its best, I prefer not to cook it.  Of course, one could boil the ears for a couple of minutes if desired.  And although roasting the bell pepper adds a subtle, smoky touch, using fresh bell pepper instead would save a bit of preparation time.

1 large red bell pepper
2 medium ears sweet corn, kernels stripped from cob
1 15 oz. can black beans, rinsed well
3 Tbs. shallot (about 1 large), finely minced
3 Tbs. cilantro leaves, finely minced

Dressing:
3 Tbs. fresh lime juice (about 2 limes)
1 Tbs. agave nectar
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 c. salad oil of choice

1. Remove stem end of bell pepper, cut lengthwise and remove seeds and ribs.  Place pepper halves skin side up on a foil covered baking sheet and press as flat as possible.  Place under a broiler for about 10 minutes, until the skins are thoroughly blackened and blistered.  Remove from broiler, fold edges of foil around pepper to make a pouch, and allow to cool.  Remove and discard skins.  Cut pepper flesh into 1/4" dice.

2. Combine bell pepper, corn, beans, shallot and cilantro in a medium bowl.

3. Prepare dressing by combining lime juice, agave nectar, cumin and salt with a whisk. Continuing to whisk, add oil in a thin stream until it emulsifies into the consistency of heavy cream.  (This may not require the full 1/4 c. of oil.)  Taste and adjust seasoning.

4. Pour dressing over salad and serve.

Miscellaneous: Chia Seed Pudding

This recipe is ripe for substitutions.  Switch up the type of milk, the type of nut butter, the type of sweetener, the type of extract.  If you're a chia seed lover, it's all good.

1/4 c. chia seeds
1 c. unsweetened almond milk
3 Tbs. almond butter
1 Tbs. agave nectar
1/4 tsp. vanilla extract
pinch of salt

1.  Whisk together the ingredients in a medium bowl.  Place, covered, in the refrigerator.  Whisk a couple more times within the first hour.

2. Refrigerate at least 12 hours.  Serve plain or topped with berries.

Main Course: Sweet and Sour Eggplant and Chickpeas

Borrowed almost intact from Martha Rose Shulman

This dish makes me weak at the knees.  I've heard that if pomegranate molasses is hard to source, you can make your own by reducing pomegranate juice until it reaches molasses consistency.

1 medium to large eggplant, halved lengthwise and cut into 1/2" slices
2+ Tbs. olive oil
2 large cloves garlic, minced
1 15 oz. can diced tomatoes, drained
1 tsp. sugar
2 Tbs. pomegranate molasses
1 15 oz. can chickpeas, drained
salt and black pepper to taste
2 Tbs. flat leaf parsley, minced

1. Preheat oven to 450 degrees F.  Line a baking sheet with foil and spray or brush with olive oil.  Place eggplant slices onto foil and spray or brush their upper surfaces with olive oil.  Bake for 20 minutes, or until the eggplant is lightly browned.  Remove baking sheet from the oven, and fold and crimp the foil to form a pouch around the roasted eggplant.  Allow to steam 20 minutes.

2. Heat 2 Tbs. olive oil over medium high heat in a large, lidded skillet.  Add garlic and cook about 30 seconds.  Stir in tomatoes, sugar, salt and pepper.  Mash tomatoes lightly with a fork until they break down somewhat.  Bring to a simmer and simmer uncovered for 10 minutes.

3. Add eggplant, pomegranate molasses and chickpeas to the skillet.  Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally, until eggplant becomes very soft and begins to fall apart.  Adjust seasoning as necessary.

4. Serve over brown rice, topped with minced parsley.

Main Course: Broccoli Pesto

This is great over pasta, or stuffed into shells, or rolled into cooked lasagne sheets that are then baked with tomato sauce and cheese until bubbly.

12 oz. broccoli florets, steamed
6 oz. silken tofu
6 cloves garlic, roasted
1 Tbs. fresh oregano leaves
1/3 c. Romano cheese, grated
vegetable broth, as needed
1/2 tsp. salt
black pepper to taste

1. In a food processor, combine broccoli, tofu, garlic and oregano.  Pulse until thoroughly combined.

2. Add cheese, salt and pepper, and process continuously until a smooth texture is achieved.  Add small splashes of broth if required for mixture to incorporate.

Miscellaneous: Peanut Butter Banana Dog Treats

Based on a recipe from Allrecipes

If you want to get fancy, this dough can be rolled, cut into shapes and brushed with egg white before baking.  But, frankly, the dog is pretty excited by these even without the extra effort.


1 egg
1/3 c. peanut butter
1 ripe banana, peeled
1 Tbs. honey
1 c. whole wheat flour
1/2 c. oatmeal

1.  Preheat oven to 300 degrees.

2. Puree egg, peanut butter, banana and honey.

3. Mix flour and oatmeal in a bowl, then mix in wet ingredients until incorporated.  Pinch off balls of dough, then flatten between palms.

4. Place on silpat lined or lightly oiled baking sheet and bake until brown on undersurface.  Flip and continue baking until brown on the second side, about 30 minutes all together.