Roasted Tomato Soup

12-16 Campari tomatoes - halved and seeded
2 red bell peppers - seeded and quartered
1 yellow onion - peeled and quartered
8 cloves garlic - separated but in paper
2 T Balsamic Vinegar
3 T Olive oil (divided)
6-8 cups stock (chicken or vegetable)
1 6oz can tomato paste
Fresh Thyme (optional, few sprigs)
Fresh Basil (1 whole container or bunch, to taste)
Salt and Pepper

1.  Preheat the oven to 400 degrees.  Toss the tomatoes, peppers, onion, and garlic cloves with 2 T olive oil and 2 T balsamic vinegar.  Sprinkle with salt, pepper, and thyme leaves if using.
2.  Roast vegetables in the oven until charred in spots, 35-45 minutes.
3.  Heat remaining tablespoon of olive oil in a dutch oven over medium heat.  Add the tomato paste and cook a couple minutes to cook out the tin can taste.
4.  Add the roasted veg, stock and basil leaves to the dutch oven.  Bring to a boil, reduce to low, cover and simmer for 20 minutes.
5.  Puree the mixture with an immersion blender.  Continue to cook to desired consistency.
6.  Salt - Taste the soup first then add.  I start with 1 tsp.  Stir it in and let it simmer for a couple minutes.  Taste again.  You might add an additional half tsp or full or none depending on desired amount and whether you used low sodium broth.
7.  Serve with a grilled cheese sandwich or cheese toast, of course.

(garlic missing in this photo)

Roasted Chicken Bites

Rub
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground sage
1/2 tsp cayenne pepper
1.5 tsp chili powder
1 tsp salt

1 package chicken thighs - usually 1.3-1.5 lbs

Baste
1/8 cup honey
1 tsp apple cider vinegar
1 tsp worcestershire sauce

1.  Preheat oven to 425 degrees.
2.  Cut chicken into bite sized pieces and put in zip loc bag
3.  Mix all rub spices together.  Drizzle chicken with olive oil in bag and throw in spices.  Shake around until coated.  Refrigerate until ready to cook.
4. Baste chicken with baste, roast in the oven 5 minutes.  Flip, baste again, and roast another 5-7 minutes.
5.  To crisp, broil for a couple minutes.
6.  Serve with toothpicks!

Fajita Steak Marinade

1/4 cup soy sauce

1/4 cup lime juice

1/4 cup olive oil

1/8 cup packed brown sugar

1 tsp ground cumin

1/2 T chili powder

1 large garlic clove - minced

pepper

Marinate your steak, the longer the better!

Asian Pork Tenderloin

Pork tenderloin usually comes in a bag of 2.  I usually marinate them separately, each in a gallon size freezer bag.  This is the marinade per bag, so double if marinating together.

1 pork tenderloin

Marinade

2 tsp olive oil

2 T finely chopped onion

4 T hoisin sauce (found in Asian section of grocery store)

4 T soy sauce

2 tsp sesame oil

1 tsp Sriracha sauce

1/4 tsp onion powder

1/4 tsp garlic powder

1.  Combine marinade and pork in a ziploc bag and marinate 3-4 hours or as long as possible.

2.  Grill pork and serve.

Grilled Zucchini and Eggplant with Asian Dressing

Zucchini sliced lengthwise into 1/4 - 1/2 inch pieces

Eggplant sliced lengthwise into 1/4 - 1/2 inch pieces

Dressing

1/4 cup soy sauce

2 T Sriracha sauce

1 tsp honey

2 T sesame oil

2 green onions - chopped
2 garlic cloves - minced

1.  Combine all dressing ingredients.

2.  Drizzle veggies with olive oil and grill, 2-3 minutes per side or until done.

3.  Pour a little dressing over the veggies and serve.

Chick Pea Salad/Dip

This is a great side dish to grilled meat or use as a dip with pita chips.

Salad
2 16 oz cans of Chick Peas - drained and rinsed
1 red bell pepper - chopped
1 green bell pepper - chopped
2 green onions - chopped
1 pint grape tomatoes - halved or quartered
1 english cucumber - seeded and chopped
3 oz feta cheese - about 3/4 a block chopped
1/2-3/4 cup kalamata olives - halved or quartered
1/4 bunch fresh herbs - cilantro or parsley - I like cilantro

Dressing - Lemon Honey Vinaigrette
Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all dressing ingredients in a jar and shake to combine.
2.  Combine all Salad ingredients in a large bowl and toss with desired amount of dressing.

Jerk Spiced Shrimp

The Rub

1 T Sugar

1 T Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1/4 tsp Thyme

1/8 tsp ground Allspice

Shrimp

Olive oil

1.  Toss the shrimp with olive oil then coat in the Rub to taste.

2.  Cook shrimp as preferred, I generally cook in a skillet, 2 minutes per side depending on the size of the shrimp.

3.  The shrimp are good on a salad or as an appetizer.  

Shown here: Toss 1 avocado with juice of 1 lime, salt and red pepper flakes.  Toast halved won ton wrappers coated in cooking spray, 10 minutes at 350 degrees.  Cut shrimp in thirds (mine were big).