I just finished one of the two busiest weekends of the year at work. I organized and ran a series of 8 huge music recitals in a local high school theatre Friday, Saturday and Sunday. Three 12 hour days and let me just say, I am glad they are over!
I got a new cookbook a couple weeks ago too. It's called Bite Me. It's super fun and so far all the recipes I've tried have been great!
I've got a couple recipes for you from the book.
(Better than Campbell's, in my opinion) Roasted Tomato Soup(from Bite Me)
2 x 796ml cans diced tomatoes
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 clove garlic, minced
2 tbsp flour
3 cups chicken broth
1 dried bay leaf
2 tsp sugar
salt and pepper
2 tbsp butter (optional)
1 tbsp fresh chopped basil (optional)
1) Preheat oven to 425 degrees. Cover a baking sheet with tin foil and spray with cooking spray.
Strain canned tomatoes over a bowl, reserving the juice. Put strained tomatoes on the baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 15 min.
2) Meanwhile, in a large soup pot set on med-low, combine olive oil, onion, carrots, celery and garlic. Cook until soft, about 8 min. Add flour and stir. Turn up the heat. Add roasted tomatoes, tomato juice, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer with the lid on for 30 min.
3) Remove bay leaf. Puree in a blender or with a hand blender until smooth. Stir in butter and basil if using.
** The recipe gives the idea to top with "mini grilled cheese croutons. Basically make grilled cheese and cut it into crouton size pieces and float in the soup. Might be fun for kids.**
Piquant Pasta Puttanesca(from Bite Me)
This may sound a little strange, but it is AMAZING! Apparently this pasta is also called "Whore's Pasta" because it used to be used to lure men off the street into bordello's. Not that we need strange men in our houses, but it will definitely keep your husbands at home :)
2 tbsp olive oil
1 medium red onion, finely chopped
2 large cloves of garlic, minced
1/2 cup of black pitted olives, halved
1 tbsp capers, drained
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 796ml can of diced tomatoes
1/4 cup dry red wine
1 lb fettuccine or linguine
fresh Parmesan cheese
fresh parsley
1) Heat olive oil in a big skillet or pot over medium heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add olives, capers, oregano, salt and red pepper flakes, and saute for 3 min. Add diced tomatoes (with juice) and red wine. Bring to a boil and simmer for 10 min.
2) Cook pasta and drain. Toss hot pasta with the sauce. Sprinkle with Parmesan cheese and parsley.
The book also has a great recipe for White Chocolate Cranberry Cookies. I've made those too and they are great. I will post the recipe later this week.
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