Tuscan Roasted Tomato and Basil soup

I love tomato soup, but I find the canned ones too salty and bland. I got insired to make some today when I saw the 11lb flats of Campri tomatoes on sale at the Rootcellar (my favorite grocery store) This soup is really flavorful as the roosted tomatoes give a sweet and smoky flavor and the basil and garlic add depth. If you want to make this a decedent cream soup, stir in some 10% or table cream. I like mine topped with a dollop of Greek yogurt, fresh chopped basil and a grilled cheese sandwich. I always make a huge batch and freeze half for weekday lunches.

　
5 lbs of tomatoes (I used Campari)
3 cups vegetable stock
3 shallots (finely diced)
8 cloves of garlic
1 cup shredded basil
Fresh oregano (dried works as well)
tarragon
Olive oil
Salt
Pepper

Optional 1 cup cream

Preheat oven to 350

Seeding the tomatoes make the soup richer and I personally don’t like seeds in my soup. Keep an eye on the tomatoes while roasting that they juices don’t over flow. Using a food processor to dice the shallots saves on time and tears.





1. Half and seed tomatoes, peel garlic. Lay tomatoes cut side down on a parchment lined rimmed baking sheet, drizzle with olive oil, sprinkle with salt and fresh cracked pepper, oregano and garlic.
2. Roast for an hour, or until the skins of the tomatoes are brown and the tomatoes are starting to caramelize
3. Let cool and remove skins.
4. In large sauce pan heat 1 tbs olive oil and sauté the shallots until they are translucent, add pepper and tarragon. add stock and tomatoes, garlic and juices from pan. Simmer over medium heat for about half an hour. Season to taste.
5. With a hand held blender puree the soup to your desired thickness (add more stock if it is too thick)
6. Add basil and cream (if using) and simmer for five minutes. Garnish with basil leaves.

Chipotle and Corn Turkey Chili

As I have said before, I love coming home to dinner already made, and this chili is amazing in a slow cooker, or on the stove top. Adjust ingredients and spices to suit your taste. Pairs wonderfully with corn bread. I always freeze a couple of tubs for a rainy day.

2 lbs ground turkey                               1tsp salt
2onions                                                  2tsp pepper
3cloves garlic                                        2tsp paprika
2 cans red kidney beans                        2tsp cumin
1 can black beans                                  2tsp coriander
1 can of corn                                         Juice of one lime
2 large cans of diced tomatoes             1tbs brown sugar
3 chipotle peppers diced fine (or more if you like)
(you can always “cheat” and use a Mexican spice mix or chili spice)

1. Brown turkey over med heat, drain fat, add onions and sauté until soft
2. Place all ingredient in to slow cooker and stir to combine, add turkey and onions
3. Cook on low for 6-8 hours or high for 4-6 hours

Pulled Pork On Gluten free Corn Bread

Slow Cooker Pulled pork

This is very simple and tasty recipe, you can tweak it to how you like it, if you are missing some of the ingredients go ahead and substitute something else. It is an an amazing leftover, makes great sandwiches and tacos! This is a really awesome meal to make for a large crowd! Just double or triple the sauce and buy the biggest pork roast you that you can fit in your crock pot!

Ingredients
1 large pork roast ( I buy what ever is on sale and cheap!)
1 cup BBQ sauce (your pick)
¼ or more white wine (or beer)
3tbs tomato paste
1tbs molasses
1 tbs brown sugar
2 tbs apple cider vinegar (or balsamic)
Coriander
Salt
Pepper
3 cloves garlic diced
1 large onion diced

1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours or med/low for 8-10 hours
2. Once you are home, or 45 mins before you plan on eating, remove prok form slow cooker place on a cutting board.
3. Stain liquid from cooker and place onions back in cooker. Place liquid in a pot over high heat, and reduce, adding a little corn starch to thicken.
4. While sauce is reducing, shred pork with two forks and place back in cooker.
5. Add as much sauce back in to pork mixture to really moisten it. Put lid back on and let cook onhigh for 15 more minutes.
6. Serve on buns, corn bread, tacos or with beans and coleslaw.



　Gluten free Corn Bread

Wet
2 eggs
¾ cup milk (cows or soy)
¼ oil (coconut, olive, or canola)
1tbs apple cider
Dry
1 cup corn meal
¾ cup gluten free flour mix
¼ cup sugar
2 tsp baking soda
1 ½ tsp xanthan gum
1tsp salt
(salt, pepper and seasonings)

Pre heat oven to 350

1. In separate bowls, wisk wet and dry ingredients
2. With a hand mixer, mix wet and dry ingredients together blend until combined, mixture will bethick.
3. Spread in to a greased 8 by 8 pan and bake for 25-30 mins until it is golden brown


*Recipe Adapted 1000 gluten free recipes

　

　

　

　
　

　

　

　

　

　

　

Turkey and Quinoa Stuffed Peppers with Spicy Lemon and Garlic Broccolette

Serves 2
Prep: 20 mins
Cook: 25 mins

 This is one of my favorite recipes to make with left
over quinoa or rice. This recipe is super easy and you
can switch out some of the ingredients for what ever you like. I make two of the peppers with soy cheese or my dairy free boyfriend and
regular cheese for my self,
I like mozzarella! This recipe doubles really well and the peppers are great the next day for lunch or dinner.

Peppers
2 large bell pepper
1 cup cooked quinoa
½ lb extra lean ground turkey
½ onion
2 cloves garlic
Olive oil
¼ chopped pepper
¼ cup sliced tomato
Chopped basil
Salt
Pepper
Cheese

Pre heat oven to 400

1. Cook quinoa if needed ( 1 cup h20, ½ cup quinoa bring to a boil, reduce and simmer for 20 mins)
2. Sauté onions and garlic in olive oil, add turkey and sauté until turkey is cooked though, season.
3. Add quinoa, basil and tomatoes
4. Cut pepper in half lengthwise and removes seeds and rise inside
5. Stuff peppers and place in a parchment lined baking dish, top with cheese and cover loosely, bake covered for 20 minutes, or until pepper are tender, uncover and bake for 5 more minutes until cheese is bubbly. Serve with spicy lemon garlic broccolette.

　

　

Spicy Lemon and garlic Broccolette

1 bunch Broccolette (or Broccolini, or Broccoli )
1 clove garlic
1 shallot diced
Juice of 1 lemon
1 tsp olive oil
1 tsp chili flakes
Salt
Pepper
2tbs h20

　
1. Trim and wash broccolette, set aside. Mix lemon and seasonings in a small bowl
2. In a frying pan over med high heat (with a well fitting lid), heat oil sauté onion and garlic. Add lemon mixture and broccolette, sauté until you have cover the broccolette with sauce, add water and place lid on. Cook for 5 mins or until the broccolette is tender.



　

　

　

　

Gluten free Sweet potato and bean patties

Sweet Potato and Bean patties

Prep time: 15 mins

Cook time: 20mins

Makes about twelve 2 inch patties

A great vegetarian option to hamburgers and great on their own on a bed of greens, this is a great recipe for leftovers and freezes really well. Sometimes I double this recipes and freeze half the uncooked patties. You can also use yams in place of sweet potato and kidney or pinto beans in place of black beans.

1tbs coconut oil                                                    ¼ cup oats
1 large onion (diced very small)                          2 tsp Paprika
2 cups sweet potatoes (diced very small)            1 tsp Cumin 
1 cup carrot (diced very small)                            1 tsp Coriander
4 cloves of garlic diced                                        1 tsp Chili flakes
1 cup black beans rinsed and mashed                   Pepper
1 cup cooked brown rice                                       Salt
¼ cup ground almonds
¼ cup coarsely chopped almonds

1.In a large pan sauté coconut oil, onion and garlic until onions are soft, Add sweet potato and carrot, cook until soft. About 8 minutes.

2.While onions are cooking, coming beans and rice in a large bowl and mash well, add seasonings to your personal taste. Add oats and almonds.

3.Once the veggies are cooked add to the bowl of beans and rice, stir to combine and mash really well with back of a spatula.

4.Shape in to patties and pan fry until crispy on both sides about 5 minutes a side, be careful when flipping, patties are quite fragile! Reshape in pan if they fall apart a little bit.

Serve with mango salsa and salad, or on a bun with roasted veggies