Creamy Tomato Soup

I was skeptical when I tried this recipe.  It comes from Pioneer Woman.  I love making soups, but in my mind, soup cooks all day.  This tomato soup does not.  It's quick. Give it a try and let me know what you think.

1 46 oz. Bottle Tomato Juice 
2 cans Petite Diced Tomatoes
1 Onion, diced 
6 TBS Butter
3 TBS Sugar
1 TBS Chicken Base
1 cup Cooking Sherry (this is where the flavor comes from)
1-1/2 cup Heavy Cream (in a pinch, I've used sour cream with great results, but to blend, add hot tomato slowly to the sour cream before blending into the soup)
Fresh Chopped Parsley
Salt
Pepper

Sauté diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add chopped, fresh parsley, about 1 TBS. Taste and adjust seasoning if necessary.  This is great with PW's Olive Cheese Bread, made gluten free of course.

 Also good with cubed cheese.

Cuban Sandwich

Saturday night, Michael and I watched the movie "Chef." One of the stars of the film, IMO, is the Cuban Sandwich.  I had no idea what this was, but after witnessing the creative process of constructing this sandwich, I wanted to try one.

Naturally, it had to be gluten free. Since I don't live in Miami, Florida, I figured it would be futile to find a restaurant that makes gluten free Cubanos.  I found a recipe posted in the Denver Post from the movie. I wanted to make these for lunch, but this recipe required 24 hour marinating of the pork and 2 1/2 hours to cook. I found a very similar one that used a pressure cooker to speed the process. I thought I could recreate it using gluten free french bread.

If you've seen the movie, you'll notice right away, that my sandwich does not live up to the standard of NEVER letting the outside of this grilled sandwich become over toasted, not even a little bit. Mine burned before the inside cheese was good and melted. Today is National Sandwich Day, so I am sharing the recipe anyway.

Loaf of GF french bread

6-8 slices Swiss Cheese

6-8 Ham, thinly sliced
sliced, marinated pork

Dill Pickles sliced length-wise

Butter

Slice bread in half. Butter each half, and warm in skillet over medium high heat. Remove from pan when lightly browned. Spread mustard generously over one side. Place 3 slices onto mustard, pork, pickles, ham, and top with cheese and other half of bread.

To cook, heat a large skillet over medium heat. Brush outside of sandwich generously with butter and place in the skillet. Place another heavy skillet on top and press down. I placed some large sweet potatoes inside to weigh it down. Cook until lightly browned (not burned, if cooking too quickly and the cheese is not melting, turn heat down.) Before flipping over, brush the other side of the bread with melted butter. Heat until this side is also lightly browned and cheese is nice and gooey. (Don't forget to press down with heavy skillet.) Remove from pan, slice and serve.

To make marinated pork:

2-3 lbs Boneless Pork Shoulder 

1 Onion, sliced

1 cup fresh Orange Juice
1 cup Chicken Broth

1 Lime, juiced

4 Garlic Cloves, minced

2 Bay Leaves

1 TBS ground Cumin
1 TBS dried Oregano
1 TBS olive oil

Salt and fresh ground Pepper
 Brown pork in olive oil in pressure cooker pan. Add garlic and onions and saute for a minute or two. Add broth, orange juice, lime juice, bay leaves, cumin, oregano. Salt and pepper meat and place top on pressure cooker. Cook until rocker pressure is reached and turn down heat to medium. Cook 25 minutes. Let cool before slicing.

If you have time to marinate meat overnight and roast it, you might want to try the Chef recipe for Cubanos.

Pasta Salad

I made PW's Spicy Pasta salad w/smoked Gouda several times with great success. Recently, my pregnant daughter is very sensitive to spicy foods and last time she ate this salad declared it too spicy.  Since we had her and her hubby over for dinner tonight,  I attempted to make a similar salad that wasn't spicy.

12 oz. Gluten Free Pasta
1 cup Smoked Gouda Cheese, cubed
1 cup Grape Tomatoes, cut in half
1/2 cup black olives, cut in half
1/2 cup Basil Leaves, (approximately) sliced thinly
2 slices Turkey Pastrami, chopped (optional)

Dressing:
1/2 cup Mayonnaise
1/4 cup milk
1/4 cup Wine Vinegar, garlic flavored
1 seeded and chopped Pepperocini
1/2 tsp. Salt
Fresh Ground Black Pepper

Cook pasta according to package directions.  Rinse in cold water and drain well. Mix dressing ingredients. Place pasta in a large bowl. Add remaining ingredients and dressing. Mix gently. Add additional salt, pepper, or basil according to taste.  Refrigerate until ready to serve.

Salmon BLT

Whenever I'm in Arizona, I visit Liberty Market at least twice within one week.  One of my recent favorite dishes is the Salmon BLT. They have delicious gluten free buns. Now that I am back in Colorado, I am wishing I could go there for this.  Today, I attempted to recreate this delightful dish.  I know it will sound complicated, but truly it wasn't.  You could use a different seasoning, but I have the Emerill's seasoning ready-made. It was the best solution for me. Not sure if Emerill sells this.

4 Salmon Filets (skinless)
4-6 strips of Bacon
Emerill's Cajun Seasoning
Chipotle Aioli
Shredded Lettuce
1 Tomato, sliced
4 GF Buns

Cut bacon in half and fry in a pan.  Drain on paper towels. Season both sides of salmon filets with Cajun Seasoning.  Use a fish pan or basket and cook over hot grill or pan fry. Toast bun. Spread one side with Chipotle Aioli, top with bacon, lettuce, and tomato. Enjoy!

A Lovely Lunch

I love this time of year when fresh herbs are growing outside.  The aroma of basil beckons, causing me to pluck a few leaves.  I rack my brain wondering how I can incorporate them into lunch.  I see the gluten free Udi's Bagels sitting on the counter along with a bunch or grape tomatoes.  Of course!  A bagel pizza of sorts. 

Not wanting to overpower the delicate basil flavor with a tomato sauce, I decide on a bit of olive oil instead.

1 gluten free bagel
1 TBS olive oil, flavored is nice
5-6 grape tomatoes
Fresh grated parmesan cheese
Mozzarella cheese
Fresh basil leaves
1-2 garlic cloves

Pour olive oil in small glass container.  If using plain olive oil, mince 1 garlic clove and add to oil for extra flavor.  Brush each side of bagel with oil, sprinkle liberally with cheeses-can also add feta for variety.  Add sliced tomatoes and basil leaves.   Top with very thin slices of garlic, more cheese and a drizzle more of olive oil, if desired.  Broil in oven a few minutes, or until cheese is melted.

Gluten Free Pita & Hummus

I'm not sure if these are really pita pockets, as I've never made them before.  But these were delicious served with Hummus.  Could also be used as a tortilla or wrap.  I used basically the same ingredients as Brazilian Cheese Bread, minus the cheese.

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Mix ingredients together well.  You can use a blender or food processor.  Heat a griddle or electric skillet to 375 degrees.  Lightly oil and pour batter as you would for pancakes.  Cook several minutes, flipping occasionally to check for doneness.  They require longer cooking than a typical pancake.

 Cut in half and serve with Hummus.

Ham & Cheese Tortilla Sandwich

These are easy little sandwiches to make.

1 dozen corn tortillas
thin slices of your favorite deli ham
shredded cheddar/jack cheese
butter

On a tortilla, place some cheese and ham. Top with another tortilla and repeat until you have 6 sandwiches. Brush or spread butter on one side. Place in a preheated pan. (A large electric griddle or skillet works great.) Brush top sides with melted butter. When the bottom begins to shrink and crisp up a bit, carefully flip over to cook the other side. Remove from pan onto a paper plate or paper towel to soak up any excess butter. (If desired, don't add additional butter to top side, merely brown in leftover butter in pan.) You control how much butter.

Slice into quarters with pizza cutter. These are good plain or can be topped with just about any topping: salsa, guacamole, ranch dressing, etc. Also good in the winter with a warm soup.

Just Salad

Sometimes I forget how good a simple salad can be. A little avocado, tomato, hard-cooked egg...the only thing missing is the red onion slices. And simply gluten free. What could be better? When you add dressing, that's when things get more complicated. A little vinegar and oil works well for gluten free.

Grilled Vegetarian Sandwich

After roasting veggies, I decided to use the leftovers in a grilled cheese sandwich. They were delicious!

Roasted Vegetables (mushrooms, onions & peppers)
1-2 slices of provolone, jack, or swiss cheese
2 slices of bread
olive oil

In a skillet, over medium-high heat, stir-fry veggies for a minute or two until warmed. Place atop a slice of nice bread. I like mulitgrain or foccacia. Add cheese. Lightly spray olive oil in pan and toast both sides of sandwich. If you don't have roasted veggies, you can stir-fry them in a bit of olive oil and minced garlic before adding to the sandwich. A grilled slice of eggplant will work too.

Kitchen Tips

Have a pen & paper handy when creating a dish. Sometimes a camera isn't enough. I was looking through recent photos. I found delicious looking dishes I had prepared, but I didn't post them on my blog. Nor did I write down what I did to make the dish. Now I can't remember what ingredients I used. I should have written out the ingredients and instructions.

And a bonus tip: Placing grated cheese on a tortilla and popping it in the microwave does not make it a cheese crisp. To be a cheese "crisp" it has to be broiled in the oven. Notice the brown, crisp edges?

And to make it officially a cheese crisp, add slices of green chile, or jalapeno pepper.

Onion and salsa are a bonus.

Smoked Salmon Dip

1 8 oz.package cream cheese, softened
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1 minced garlic clove
1/4 tsp onion powder
1/4 tsp seafood seasoning (I use Chef Paul Prudhommes Blackened Redfish Magic)
fresh ground black pepper
4 oz. smoked salmon or 6 oz. can smoked salmon, drained

(I didn't have any smoked salmon for the photo. The flavor isn't the same with non-smoked salmon.)
Mix together cream cheese, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, & pepper. Shred salmon and mix with other ingredients. Serve with a variety of crackers.

This is also good spread on a toasted bagel for breakfast, lunch, or a snack.

Cucumber Salad

We've had several days of warm weather. When it is 70 degrees in January, I miss garden fresh vegetables. This salad tasted like a lazy summer afternoon.

1 chopped cucumber
1-2 chopped tomatoes
1 chopped green or yellow pepper
1-2 stalks celery, sliced or chopped

Dressing:
3 TBS white wine vinegar
1/2 TBS sugar
1/2 teaspoon salt
freshly ground black pepper to taste

Mix dressing in small dish. Chop vegetables and add dressing. Stir to coat. Refrigerate several hours before serving. (Ok, I didn't, we just ate it.)

If you have leftovers, toss with sliced avocado, feta, & a few kalamata olives for a delicious, light, Greek flavored lunch.

My All-Time Favorite Sandwich

I don't think I've ever made this sandwich for anyone but myself. (Maybe because it is made with rye bread, and I'm the only in my family who eats it.)

2 slices of rye bread
provolone cheese
1/2 of an avocado
sliced tomato
alfalfa sprouts
mayonnaise
salt
pepper (optional)

Spread mayo on 1 slice of bread and add cheese. Mash or slice avocado on the slice of bread. Top avocado with tomato slices and sprinkle with salt & pepper. Add a generous amount of alfalfa sprouts and put sandwich together. Enjoy! (I had this today, but didn't photograph, as I didn't have the sprouts. I substituted with lettuce. It's good, but not quite the same without the sprouts.)

Chili Dip

1 8 oz. package cream cheese
1 can chili without beans (I use turkey chili)
chives or sliced green onion tops
shredded cheese
Tortilla chips

Spread cream cheese into pie plate. Sprinkle generously with chives. Add chili and top with cheese. Microwave 3-4 minutes, until cheese is melted. Serve with tortilla chips.

For sack lunches, I layer this in a food thermos jar. Include chips and a spoon and it's a change from sandwiches.

Shredded Beef Tacos

2 lbs. stew meat
2 garlic cloves, minced
salt
fresh ground pepper
1/2 pkg. of beefy onion soup mix
1/2 cup of water
oil
corn tortillas

Brown meat in 1 TBS oil. Sprinkle with a little salt and fresh gound pepper. Place in crockpot and add the remaining ingredients. Cook on low 6-8 hours, or high for 4 hours. Meat can be shredded with a fork, or in a food processor.

For soft tacos, heat oil in a skillet. Fry tortillas 8-10 seconds per side, just until soft. Drain and blot on paper towels. Keep warm in tortilla keeper or oven, if desired.

For crisp tacos, fold tortilla ends up, holding with tongs. Hold the middle in oil to set the bottom of the taco shell. Then fry each side until crisp. Tortillas can also be filled with meat before frying. If this is too much work, purchase pre-made taco shells and heat in oven.

Variations:
If you're in a hurry, don't bother browing meat before putting in crockpot. Omit water. If you don't have onion soup mix, or don't care for it, use 1/2 cup chopped onion. You can also replace the garlic with garlic salt. Add a bit of water or beef bouillion if meat becomes dry.


Meat can also be used for:

Beef Enchiladas
Green Chili Burros
Roast Beef Sandwiches w/pepper rings
Taco Salad
Lunch Wraps

Freeze leftover meat for other meals or easy lunches later. Recipe can be doubled, making several meals.

Egg Salad Sandwiches

This is a sandwich my kids often have on a Monday. I grocery shop on Mondays, so by Sunday when I'm thinking of lunches for the next day, I almost always have eggs. So egg salad is a standby. (Chicken Salad is another, as I buy canned chicken in bulk and can put that together quite easily.)

8 hard-cooked eggs* (When I boil eggs, I usually do extra. They make a nice addition to salads.)

2-4 TBS dill relish or chopped dill pickles

1/4 tsp. onion powder or 1 TBS fresh chopped onion

1/3 cup mayonaise

1 TBS yellow mustard
salt
pepper
1/4 tsp. vinegar or pickle juice

Peel and chop eggs. (Someone suggested using a potato masher, but mine isn't the strainer type.) Add onion and relish. Mash in with a fork. Add mayo, mustard and juice. Mix well. Serve on your favorite bread or over lettuce as a salad.

*To hardboil eggs: Place eggs in pan and cover with water. Turn heat on high until water begins to boil. Turn heat down so that it is a softer boil/simmer. Cook 15 minutes. Cool in cold water, then refrigerate if not using immediately.