Tomato Basil Soup ~ La Madeline copycat adapted from Girl Talk

1 ~ 28 oz can crushed tomatoes, recommended: Contadina
12 large basil leaves
1/4 c sweet cream butter, unsalted
1 c heavy cream
1/4 t salt
fresh ground black pepper, to taste

Simmer tomatoes in medium pot 20 minutes over medium high heat, stirring occasionally to prevent burning. Transfer to food processor along with basil. Process until smooth, 3 to 4 minutes. Meanwhile melt butter, stirring constantly. Return tomato and basil puree to pot and stir to combine with butter. Add cream and heat through. Ladle into soup bowls, garnish with additional basil if desired. Serves 4.

Spinach and Sundried Tomato Panini

2 slices sourdough bread
1 T olive oil
2 T ricotta
2 T goat cheese, softened
1/2 t Italian seasoning
1 T sundried tomatoes, chopped
Small handful baby spinach

Heat panini press to medium high. Brush one side of one slice of bread with olive oil, place on panini press oiled side down. In small bowl, combine cheeses and seasoning and spread on bread while on press. Add tomatoes and spinach on cheese mixture. Brush second piece of bread with oil and place on top of sandwich, oiled side up. Cook until lightly golden. Yield one sandwich.


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Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.

Tomato & Smokey Turkey Melt

Normally, you would see this sandwich include bacon but I didn't add it to my recipe for several reasons. First, I didn't want to splatter-up my kitchen today by frying a pan of bacon (or frying it in the microwave so everything would taste like bacon for a month). Second, I didn't want to add another hundred calories or so to my lunch by including bacon in my sandwich. Third, I have to admit, I'm not a big bacon fan. It has it's place but I'd just as soon leave it off my menu as put it on anything so the decision not to include it today was a no brainer.




4 slices extra-sourdough bread
2 T melted butter
4 oz. smoked turkey breast sliced deli-thin
4 slices non-smoked provolone cheese
4 thin slices ripe tomato

Heat gridle to medium. Evenly divide melted butter on one side of each slice of sourdough bread. Place two slices of bread on griddle, butter side down. Add two slices of provolone cheese on each bread. Divide turkey between bread on griddle, add two slices tomato to each. Top with remaining bread slices, butter side up. Cook until cheese begins to melt, checking frequently to avoid burning and turn sandwich over. Continue cooking until desired doneness and remove from griddle. Let sandwich rest 2 minutes, slice, and serve immediately. Serves 2.

If you are really missing the bacon "experience" on your sandwich, you can substitute smoked provolone cheese for added flavor. Personally, I didn't miss it at all. The sandwich is crunchy. The turkey and cheese are salty paired with the tangy tomato... it was delicious.

Instant Marinara Sauce

14 oz can no sugar added tomato sauce
3 T tomato paste
2 T olive oil
1/4 c grated parmesan cheese
1 t garlic powder
1/2 t dried oregano
1/2 t dried basil
pinch kosher salt
fresh ground black pepper, to taste

Place all ingredients in small saucepan and heat over medium heat to just below boiling. Serve with your favorite pasta. Serves 4.

Chef's Note: Don't skip using tomato paste. It's concentrated flavor gives this recipe a long-cooked taste in a fraction of the time.

Nacho Tostada

For Shells
6 white corn tortillas
1 c canola oil

For Meat
1 pound ground turkey
1/2 c water
2 T mild taco seasoning, recommended: McCormick
1/2 t ground cumin
1/2 t dried oregano
1/2 t garlic powder
1/4 t cayenne pepper

For Toppings
1 c pinto beans, prepared
1 14 oz can diced tomato, drained
1/2 c Brianna's Chipotle Cheddar dressing
1/2 c shredded cheddar cheese
salt, to taste
sour cream, for garnish

In large skillet over medium heat, brown ground turkey well. Add water, taco seasoning, cumin, oregano, garlic and cayenne pepper. Stir well, reduce heat to low and simmer 10 minutes.

While meat is simmering, in medium skillet over medium-high heat, heat oil to 300°. Gently lower tortillas one at a time into hot oil and cook until golden, approximately 3 minutes per side. Remove to paper towel to drain. Immediately sprinkle with salt then transfer to baking sheet. Continue cooking remaining tortillas.

Preheat broiler to high. Top tortillas with meat, beans, tomato, dressing and cheese equally divided between six tortillas. Place under broiler until cheese is melted. Plate, garnish with sour cream and serve immediately. Serves 4-6.

Chef's Note: Packaged taco seasoning is usually high in salt, so I've used approximately half a packet in this recipe with additional spices for fuller flavoring. By reducing the salt in the meat, I was able to add salt to the tortillas. Believe me, you will want to do this.

Pasta Pile-up with Chicken ~ adapted from Better Homes and Gardens

4 lasagna noodles, prepared to package instructions and cut in half
4 boneless, skinless chicken breasts, sliced
1 t salt
10 grinds fresh black pepper
4 T olive oil, divided plus more for garnish
2 t dried oregano
2 t dried basil
1/4 t anise seed
3 cloves garlic, minced
1 28 oz can diced tomatoes, drained
10 oz fresh spinach
1 T fresh lemon juice
shaved parmesan cheese, for garnish

Wash and dry chicken breasts. Slice into 1/2 inch pieces and add salt and pepper. Sprinkle one side of sliced chicken with half the oregano, basil and anise. Heat 2 T olive oil over medium heat. Add chicken, spice side down, to pan and sprinkle with remaining oregano, basil and anise. Cook chicken until juices run clear, approximately 8 minutes, turning once half way through.

Remove chicken to paper towel to drain. Pour chicken fat from pan and add remaining olive oil until total in pan is approximately 2 T. Add garlic and saute over medium heat until golden. Add tomatoes and cook 3 minutes. Add spinach, mix well and remove from heat.

To plate, place 1/4 c tomato & spinach mixture on plate. Layer with lasagna noodle, another 1/4 c tomato spinach and chicken breast. Continue layering until all tomato spinach mixture is used. Top with shaved parmesan and drizzle with lemon and olive oil. Serves 4.

Corn and Black Bean Salsa

1-15 oz can black beans, rinsed and drained
1 cup frozen or fresh corn, cooked
3 roma tomatoes, seeded and diced
2 T taco seasoning, recommended McCormick
1/4 t garlic powder
salt (to taste)
10-12 grinds fresh black pepper
1 lime, juiced (approximately 2 T juice)
1/4 c sour cream
fresh cilantro, finely minced for garnish (if desired)

In large bowl, place beans, corn, and tomato. Sprinkle with seasonings (with exception of salt) and toss to combine. Add lime juice and sour cream and gently fold until well mixed. Season with salt to taste. Add cilantro and serve. Serves 8.

Chef's Note: Although this is an excellent salsa to dip with chips, we ate it with a spoon like a side dish with quesadillas. And it was delicious.

Insalata Caprese

2 ripe tomatoes, cut to 1/4" slices
8 oz fresh mozzarella, cut to 1/4" slices
15-20 fresh basil leaves, plus more for garnish
2 T olive oil
Kosher salt and fresh ground black pepper

On two large plates, layer alternating slices of tomatoes and mozzarella, place a basil leaf under each tomato. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately, serves 2.

Pasta with Spinach and Tomato

12 oz pasta, penne or rotini
1 T olive oil
6 slices bacon, chopped
2 T garlic, minced
1 ~14.5 oz can diced tomatoes
10 oz bag fresh baby spinach, rinsed
Fresh grated parmesan

Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente, approximately 9 minutes.

Heat olive oil in large skillet over medium heat. Cook bacon in olive oil until browned and crisp. Add garlic and cook another 1 minute. Stir in tomatoes, and cook until heated through.

Place rinsed spinach in colander, and drain hot pasta over spinach to wilt. Transfer to skillet and toss with and bacon tomato mixture. Plate in individual pasta bowls and garnish with fresh grated parmesan. Serve immediately. Serves 4.

Chef's Note: This looks similar to Tomato Pasta with Spinach and Bleu Cheese that I made last week, but the taste is quite different. Either dish would be wonderful and easy to prepare during the hot, lazy days of summer.

Tomato Pasta with Spinach and Bleu Cheese~ Adapted from The Pioneer Woman Cooks

1 pound spaghetti, prepared al dente
2 T olive oil
3 cloves garlic, minced
28 oz canned petite diced tomatoes, drained
1/2 t red pepper flakes
5 oz bleu cheese crumbles
1 c heavy cream
4 c fresh baby spinach

Heat olive oil in large skillet over medium-high heat for 3 minutes. Add garlic and cook, stirring constantly, approximately 3 minutes. Add tomato and crushed red pepper to taste. Lower heat to medium and cook 10 minutes, stirring occasionally.

Stir in 4 oz of bleu cheese and continue stirring until completely melted. Add cream and season to taste. Remove from heat and add spinach. Stir until spinach is wilted, not more than one minute. Transfer to large serving bowl and toss with pasta. Top with remaining 1 oz bleu cheese and serve immediately. Serves 4.

Chef's Note: This is an amazing recipe. The tart tomato, the tangy cheese, the bitter spinach... it comes together in a way that was wonderfully unexpected. I would serve this recipe to company as a side dish with roasted Italian spiced chicken for a main dish. It's that good.

Roasted Red Pepper and Tomato Soup

1 t olive oil
1/2 one white onion, chopped
2 cloves garlic, minced
2 15~oz jars roasted red peppers, drained and chopped
1 14~oz can diced peeled tomatoes
1 1/2 t dried thyme
2 t paprika
dash cayenne pepper (optional)
1/2 t kosher salt
fresh ground black pepper, to taste
4 c chicken broth
1 t Tabasco sauce (optional)
1/4 c sour cream

Heat olive oil in stock pot over medium heat. Add onion and garlic and saute until soft but not brown, approximately 5 minutes. Stir in thyme and paprika (and cayenne if desired). Cook over medium low heat, stirring constantly, for 5 minutes until spices become very aromatic.

Add chicken broth, red peppers, tomato, salt and pepper and bring to boil. Lower heat and simmer, partially covered for 20 minutes. Using immersion blender, process soup to desired consistency.

Ladle soup into bowls, garnish with sour cream and Tabasco. Serve with pita chips. Serves 4.

For Linda.

Lentil Soup

2 tablespoons olive oil
1/2 of 1 large white onion, chopped
3 carrots, grated
3/4 t ground marjoram
3/4 t dried thyme
28 oz can chopped canned tomatoes
4 cans chicken broth (approximately 8 cups)
2 c lentils, rinsed and picked
1/4 t garlic powder
salt and pepper to taste
1 c grated cheddar cheese (optional)

In large stock pot sauté onions, carrots, marjoram and thyme in olive oil over medium-high heat 5 minutes. Add canned tomatoes (with liquid), broth and lentils; bring to boil. Reduce heat to low, cover and simmer for a minimum of 1 hour. Add garlic powder, salt and pepper to taste and simmer 5 minutes. Garnish with grated cheddar cheese if desired. Serves 12.

Ratatouille

1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard

Preheat oven to 350. Cut and salt the eggplant and let sit for one hour. Shake water off eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering with remaining veggies and seasonings. Place rosemary on top and drizzle with olive oil. Bake covered for 40 minuets. Serves 4 as a main dish.

For Janine.

Chili con Carne

1 pound ground beef or turkey
2 15 oz cans red or kidney beans, rinsed and drained
1 15 oz can diced tomato
1 15 oz can Original Manwich sauce
1 package mild chili seasoning (ie McCormick)
1 t salt
1/2 t garlic powder
toppings: shredded cheddar cheese, sour cream, minced onion, chopped tomato, etc.

Brown ground meat over medium high heat until no pink remains. Do not drain. Add beans, tomato, Manwich, and seasonings to meat. Stir well and reduce heat to low. Simmer a minimum of 20 minutes stirring occasionally. Garnish and serve. Serves 4.

Chef's Note: I was tempted to not enter a recipe for chili... I have never made it the same way twice. I just rummage through my pantry and use whatever ingredients I happen to have (like today I only had one can of red beans and no kidney beans so I added black beans because it's what I already had).

Also, I didn't have any chili seasoning so I had to do a lot of tasting and adjusting of salt and garlic while adding various "spices" from my vintage rack to the pot. The end result was not what I intended, but was absolutely delicious.

Don't ever let the absence of one ingredient deter you from cooking a dish. You might be surprised what you come up with during the process of improvisation.

Tomato-Basil Pasta Salad

1/2 lb elbow macaroni
1 Roma or plum tomato, seeded and diced
4 fresh basil leaves, shredded plus additional sprig for garnish
2 cloves garlic, pressed
2 T olive oil
1/2 t salt
2 T shredded parmesan cheese

Mix together tomato, basil, garlic, olive oil and salt. Refrigerate 30 minutes to 2 hours.

Prepare macaroni to package instructions. Rinse under cold water and drain. Combine pasta and tomato; mix until well combined. Sprinkle with Parmesan cheese and additional basil for garnish. Serves 2.

Chef's Note: Fresh basil will bruise and turn black if chopped. To prepare, roll basil leaves lengthwise and slice into ribbons or tear to desired size.

Mexican Black Bean Soup

2T vegetable oil
2 carrots, diced
4 ribs celery, diced
1/2 one onion, diced
2~10 oz cans mild Ro-tel
3~15 oz cans black beans, undrained
2 c frozen corn
Garnish~ fresh cilantro and shredded Jack cheese

Heat oil in dutch oven over medium heat; add carrots, celery and onion. Cook 15 minutes or until tender. Add remaining ingredients (except garnish). Heat to boiling; reduce heat and simmer 20 minutes. Garnish and serve with corn chips.

Bruschetta with Tomato and Basil

1 pound ripe tomatoes ~ seeded and diced*
2 cloves garlic ~ minced
2 T olive oil
1 T balsamic vinegar
6 fresh basil leaves or 1 t dried basil
Salt and fresh ground black pepper to taste

1 loaf fresh French bread
1/4 cup olive oil

Preheat oven to 450. Cut bread in 1/2 inch slices; brush with olive oil. Place on baking sheet, oil side down. When oven is ready, place baking sheet on top rack and bake 5-6 minutes.

Prepare tomatoes and add garlic, olive oil, vinegar and basil; stir gently to combine. Add salt and pepper to taste. Serve with toasted bread.

*If fresh tomato is unavailable, salt free canned tomato (drained) can be substituted.