Gastronomous

As much as we try, eventually cold and flu season catches up with us. We are miserable,
our taste buds are numb and congestion is …there. What to do?
Have some chicken soup! Not the canned abomination loaded with sodium, the other type!

This recipe was created to maximize benefits of its cold fighting/soothing ingredients.
It also happens to taste delicious!

Ingredients ( makes 4 cups):

2 green onions, both white and green part chopped
4 cloves garlic, roughly chopped
1 carrot chopped into pea size bits
1/4 cup frozen peas
2 Tbls chopped frozen spinach
1/2 cup roasted chicken breast chopped
2 cups water or chicken broth
1/4 cup whole wheat angel hair pasta
2 Tbls olive oil
Salt and Pepper to taste
a dash of hot sauce ( or to taste)
2 tsp lime juice

In a small pot with a lid, heat the oil over medium high heat and saute the onions, add the carrots and cook till they are tender (about 3 minutes), add the garlic, the chicken and mix Salt and pepper to taste, then add the water with the hot sauce. Once it gets to a simmer, add the frozen peas, spinach and angel hair; let it get to a low simmer again, turn off the heat and cover. Let stand for 5 minutes. This allows just enough to time to cook the pasta al dente , and keep the peas and spinach a bright green
Taste one more time and adjust for salt and pepper ( Remember: if you are congested, your taste-buds are not A-OK).
Ladle into a bowl and add a touch of the lime juice.
Enjoy with grated parmesan cheese and crackers .

This is a great summer  or winter dish . It’s fragrant, delicious and  certainly a more upscale version of the canned stuff . It’s the perfect answer to what to do with all those very ripe or “much less than perfect tomatoes”.

It’s lovely topped with grated cheese; use ground white pepper instead if you are watching your fat intake. Try adding a dash of your favorite hot sauce for flare. 
 Did you know that roasting tomatoes increases the amount  of the antioxidant lycopene released? Now that’s an ideal food! 

 Try it with our cornbread or panini bread and yummy yummy; back to the good old days of a warm satisfying wholesome supper.

 Ingredients:

8 medium tomatoes, whole
4 shallots, quartered
3 cups broth either chicken or vegetable (check for soy, corn, gluten)
5 Tbls olive oil
3 springs of thyme
salt and freshly cracked white pepper

To Roast the tomatoes: Preheat oven to 450 degrees, mix the shallots and the tomatoes with the oil. Place in a shallow roasting dish. Cook till the shallots are golden brown and the tomatoes collapse.

Place the roasted veggies in a food processor or blender with 1 cup of broth, process till smooth. You can sieve the mix if you would like. Put the mix in a pan and add the rest of the broth, taste for salt and add the pepper and the thyme. Heat the mix without boiling. Ladle the soup into serving dishes, sprinkle with pecorino cheese if desired.

It’s the end of the season, and we are surrounded with over-ripening tomatoes! We can also feel to cool in the air and a warm bowl of soup with a nice slice of panini bread with mozzarella just hits the spot!  Think of it as the grown-up version of the canned tomato soup and grilled cheese…. yummy wasn’t it?

 The taste of vine-ripened, over-ripened or just less that perfect tomatoes shines in this recipe! Basil gives a hint of sweetness and sophistication. Top with a couple of grinds of fresh white pepper and you are set for an evening of delight!

Ingredients:
2 lbs ripe tomatoes, peeled cored and chopped
2 cups chicken broth ( look for low sodium and soy free)
1 shallot chopped
1 Tbls olive oil
1/2 cup heavy cream 
4 springs fresh basil
1 tsp balsamic vinegar
In a large soup pot, sauté the shallot with the olive oil, till soft. Add the tomatoes, the broth. Tie the basil together with twine and add to the pot, add salt and pepper to taste. Bring to a boil over medium heat till reduced by one fourth. Let cool and remove the basil.
Once cool puree the soup in a food processor, or use an immersion blender. Place back in the pot and bring to a simmer, turn off the heat and stir in the cream and the vinegar. Taste again for salt & pepper.
ladle into serving dish and garnish with fresh basil

Tomatoes & zucchini blend to become a most delicate soup. Try it with freshly baked crusty bread and you’ll  have a meal to remember. The secret is not to overcook the zucchini to keep their nice texture, color and flavor.

Ingredients (makes 6 cups):

3 Tbls olive oil
1 small onion, chopped
1 cup chopped leek
2 zucchini, cubed
2 cups water
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups (a 12 oz can) chicken broth or stock
fresh basil to taste
salt & pepper to taste
Grated parmesan to taste

Heat the oil in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the chopped leek, the zucchini and the broth. Stir gently and add the water, and salt & pepper to taste. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with cheese. Enjoy with fresh crusty bread.