No Cream Creamy Tomato Soup

SERVES 6 TO 8

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons (see related recipes).

INGREDIENTS

• 1/4cup extra virgin olive oil , plus more for drizzling
• 1medium onion , chopped medium (about 1 cup)
• 3medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• pinch hot red pepper flakes (optional)
• 1bay leaf
• 2(28-ounce) cans whole tomatoes packed in juice
• 1tablespoon brown sugar
• 3large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2cups low-sodium chicken broth
• 2tablespoons brandy (optional)
• 1/4cup chopped fresh chives

INSTRUCTIONS

1. 1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. 2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Freeform Fruit Tart

This tasty fruit tart is another one thanks to Cooks Illustrated. I used frozen blueberries and peaches to make this work during our Chicago winter when you just cant find fresh peaches that are delicious. The best part is that this dessert can last for days and still taste just as good as the day it was made! Enjoy!

Dough
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces), plus additional for work surface
1/2	teaspoon table salt
10	tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes
3 - 6	tablespoons water (ice cold)
Fruit Filling
1	pound peaches , nectarines, apricots, or plums
1	cup berries (about 1/2 dry pint)
3-5	tablespoons granulated sugar
1	tablespoon granulated sugar for sprinkling

INSTRUCTIONS

1. 1. Note: The amount of water that the dough will require depends on the ambient humidity; in a dry environment, it may need more water, in a humid environment, less. The dough can be made ahead and refrigerated overnight or tightly wrapped in two sheets of plastic wrap and frozen for up to one week. If at any point the dough becomes soft, sticky, and dificult to work with during rolling, chill it until it becomes workable.
2. 2. For the dough: In food processor, pulse flour and salt to combine, about three 1-second pulses. Scatter butter pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces about the size of small peas remain, ten to twelve 1-second pulses. Sprinkle 1 tablespoon water over mixture and process 1 second; repeat until dough begins to form small curds and holds together when pinched with fingers. Empty dough onto work surface; dough will be crumbly (if dough has large dry areas, sprinkle additional 2 teaspoons water over dry areas and incorporate by gently fluffing entire amount of dough with fingers). Using bench scraper, gather dough into rough mound about 12 inches long and 4 inches wide (mound should be perpendicular to edge of counter). Beginning from farthest end, use heel of a hand to smear about one sixth of dough against work surface away from you. Repeat until all dough has been worked. Using bench scraper, gather dough again and repeat. Dough should now be cohesive. Form dough into 4-inch disk, wrap in plastic, and refrigerate until cold and firm but malleable, about 1 hour.
3. 3. For the filling: During last 30 minutes of chilling, prepare fruit. Halve and pit stone fruit and cut into 1/2-inch-thick wedges. Gently wash and dry berries. Combine fruit in medium bowl (you should have about 3 cups); set aside. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
4. 4. To assemble and bake: (If dough has chilled longer than 1 hour and is cold and hard, let stand at room temperature 15 to 20 minutes before proceeding.) On large sheet of parchment paper lightly dusted with flour, roll dough to 12-inch round about 3/16 inch thick, dusting with flour as needed. (If dough sticks to parchment, gently loosen and lift sticky area with bench scraper and dust parchment with additional flour.) Slide parchment and dough onto baking sheet and refrigerate until cool and firm yet pliant, 15 to 30 minutes (if refrigerated longer and dough is hard and brittle, let stand at room temperature until pliant). 
5. 5. Sprinkle fruit with sugar and toss gently to combine. Remove baking sheet with dough from refrigerator. Mound fruit in center of dough, leaving 2 1/2-inch border around edge. Carefully grasp one edge of dough and fold up outer 2 inches over fruit, leaving 1/2-inch area of dough just inside of fold free of fruit. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into fruit. Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 to 55 minutes. Cool tart on baking sheet on wire rack 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve.
   
   
   
   

Happy 2011!

After a little 6 week hiatus, we are back and ready to keep eating healthy and start cooking!  As always, I try to find healthy alternatives for busy city living and have recently discovered a great option for when there is no time to cook...
Amy's Organics has launched a "lean" line of frozen lunch and dinners. I bought this 220 calorie "Fiesta" to work the other day and was surprised by the flavor and richness of it. This line also has less salt than the regular Amy's products. I found it at Whole Foods.

See you with more recipes soon!

Vegetarian Split Pea Soup

The picture surely doesn't do this fantastic split pea soup justice!

Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

INGREDIENTS

2	tablespoons unsalted butter
1	large onion , chopped fine (about 1 1/2 cups)
	Table salt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
7	cups water (May need to add more water as cooking if too thick)
1	pound green split peas (about 2 cups), picked through and rinsed
2	sprigs fresh thyme
2	bay leaves
2	medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
1	medium celery rib , cut into 1/2-inch pieces (about 1 cup)
	Ground black pepper

INSTRUCTIONS

1. 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. 2. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
3. 3. Remove and discard thyme sprigs, bay leaves. Season to taste with salt and pepper; serve.
   
   
   Enjoy!!!

Buckwheat Pancakes

I highly recommend Bobs Red Mill Buckwheat Pancake and Waffle Mix! Add an extra tablespoon of oil and and extra 1/4 cup of water to the recipe to make then thin and delicate!

Top with fruit and organic maple syrup and enjoy!

Organic Pickled Red Onions

I have found that this simple recipe can be used as a topping for tacos, on salads, and as a marinade.

Slice red onions as pictured below and soak in Organic Red Wine Vinegar. 

The unique jar shown below is actually an Argo Iced Tea container with the label removed. I highly recommend these for storing marinades, syrups, etc.!

Enjoy!

Warm up winter nights with... Simple Turkey Chili

As the cold weather sets in, it is time to make food that warms you. This turkey chili hits the spot. I recommend doubling the recipe and freezing for those days you don't have time to cook!

INGREDIENTS

2	tablespoons vegetable oil or corn oil
2	medium onions , chopped fine (about 2 cups)
1	red bell pepper , cut into 1/2-inch cubes
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4	cup chili powder
1	tablespoon ground cumin
2	teaspoons ground coriander
1/2 - 1	teaspoon red pepper flakes
1	teaspoon dried oregano
1/4-1/2	teaspoon cayenne pepper
2	pounds 93 percent lean ground organic turkey
2	(15.5-ounce) cans dark red kidney beans , drained and rinsed
	1 (28-ounce) can diced tomatoes , with juice
	(28-ounce) can crushed tomatoes
2	cups organic low-sodium chicken broth
	Table salt
2	limes , cut into wedges

INSTRUCTIONS

1. 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. 2. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired. 
   Picture shows cheese sprinkled on top.
   
   
   Makes about 3 quarts, serving 8 to 10.   
   Published January 1, 2008.   From Cook's Illustrated.