Monday, September 15th ~ Friday, September 19th
Roasted Tomato Basil Soup
Leaving skins on, slice tomatoes (all sizes) to about 1” thickness and arrange, cut side up to fill a rimmed baking sheet. Tuck 4-5 unpeeled garlic cloves into the tomatoes and drizzle with olive oil. Sprinkle with kosher salt and black pepper. Roast at 450� for 1 hour. (About half way through cooking time, turn pan). While tomatoes are roasting, dice 1 large onion and saut� in heavy soup pot until light brown and onion begins to caramelize. Add 3 cups chicken stock, a handful of fresh thyme sprigs (or 1 tsp. dried thyme) and 2 bay leaves. When tomatoes finish cooking, squeeze the garlic pulp out of the bulb smash the tomatoes. Add to the pot and simmer, uncovered, for about 30 minutes. Remove the thyme sprigs and bay leaves. Add � cup chopped fresh basil. Using an immersion blender, puree until smooth. (You can use a food processor if desired). Add salt & pepper to taste and 1/3 cup Half-n-Half (optional). Heat through. Yield: 2 quarts.
Spaghetti & Meatball Soup
1 c. soft bread crumbs
3/4 c. 2% milk
2 eggs, lightly beaten
� c. freshly grated Parmesan cheese
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 pkg. Johnsonville Ground Mild Italian Sausage (or links, de-cased)
4 c. beef stock
1 (24 oz.) jar marinara sauce
3 c. water
1 tsp. dried basil
Parmesan rind (optional)
8 oz. angel hair pasta, broken into 1 1/2” pieces
Additional finely grated Parmesan cheese, optional
Preheat oven to 400 degrees. In large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and spices. Add sausage; mix lightly but thoroughly. Shape into 1” balls. Place meatballs on greased rack in 15x10x1” baking pan. Bake 12-15 minutes or until lightly cooked through. Transfer meatballs to 6-quart slow cooker. Add stock, marinara sauce, water, basil and if desired, Parmesan rind. Cook, covered, on LOW for 6-8 hours to allow flavors to blend. Discard Parmesan rind. Stir in pasta; cook, covered on HIGH 15-20 minutes longer or until pasta is tender. If desired, serve with additional cheese. (To make softened bread crumbs, tear bread into pieces and place in food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2-3/4 c. crumbs).
Summer’s Bounty Soup
4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 small zucchini, cubed
2 c. halved fresh green beans
1 medium yellow summer squash, cubed
2 celery ribs, thinly sliced
4 small carrots, thinly sliced
1 c. cubed peeled eggplant
1 c. sliced fresh mushrooms
1 small onion, chopped
1 Tbsp. minced fresh parsley
1 Tbsp. salt free garlic and herb seasoning
4 c. V-8� juice
Combine all ingredients in 5-quart slow cooker. Cover and cook on LOW for 7-8 hours or until vegetable are tender. Yield: 12-14 servings (about 3 1/2 quarts).
FUN! FUN! FUN!
FOODS THAT HEAL:
EXTRA VIRGIN OLIVE OIL: is rich in oleocanthal that speeds muscle repair. Add some to a post workout salad or on top of mixed steamed veggies
CHEESE & CRACKERS: crackers are packed with energizing vitamin B6 and B12 (look for those that list “whole grain” as the first ingredient). Low fat cheese gives you the protein you need.
WATERMELON: transports key nutrients to the brain and keeps you hydrated. A little bit of natural sugar from the fruit will fuel brain cells to increase alertness, too.
Tuesday, September 16th was "PLAY-DOH" day Have some fun and make your own:
4 c. flour
1 c. salt
4 c. water
4 Tbsp. oil
1/2 c. cream of tartar
Mix all in saucepan. Cook & stir over LOW/MEDIUM heat until no longer sticky.
Cool slightly. Store in airtight container.
TIP OF THE WEEK
Chill onion for an hour in fridge before chopping-the cold temperature slows the formation of the sulfur compounds that are released when the onion is cut and will save you from "tearing" up.
Method for freezing cauliflower and broccoli:
1.Harvest on the day you have time to prep them
2.Wash in cool water-thoroughly. Trim & peel broccoli stems, cut all veggies into bite-sized pieces (2” x1 1/2”). Place in 1 gallon of water 4 tsp. salt (table). Let sit for 30 minutes to kill any bugs or worms that might still be inside. Drain.
3.Bring fresh water to a rolling boil in large pot. Fill strainer with veggies and plunge into boiling water. Boil for 3 minutes. Dump in ice water bath for 30 seconds.
4.Drain; place in freezer bags or containers; label & freeze for up to 6 months