Winter Tomato Soup

I love tomato soup for lunch, alone, or with a salad or sandwich. It boasts big flavor and nutrition but low in calories.
In the winter when canned tomatoes are your best bet, make this quick soup that will satisfy the palate. Warm, rich flavor with smooth texture and brilliant color.

Ingredients

1 Tbs. olive oil
1 Large onion, diced
4 cloves of garlic, sliced thin
1 tsp. dried basil
1 tsp. dried oregano
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. ground black pepper
1 28 oz. can of crushed tomatoes
1 6 oz. can tomato paste
3 cups water

Heat olive oil over medium heat in a enamel cast iron dutch oven. Add the olive oil. Heat a bit then stir in the onion, garlic, herbs, salt and pepper. Cook until vegetables start to soften, about 10 minutes, but the vegetables don't caramelize. Add the tomatoes and rinse the cans with the water and add to the vegetables.
Stir the tomato paste until it desolves. Bring to a boil and stir. Simmer the soup on low for about 40 minutes. Remove the bay leaf and thyme. Puree the soup in a food processor until smooth. Do a little at a time or puree with a hand held blender if you have one. Correct seasoning with salt and pepper if necessary. Serve immediately.

Recipe, writing, photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

Whole Grain Weekend Waffles

Here are some delicious waffles that are outstanding examples of how great food can taste when it is healthy and happens to be gluten free. These waffles are a power breakfast for any day... they can be frozen and heated up in your toaster just like any toaster waffle. Top with fruit and real maple syrup and you will say " Man do  I love Sunday breakfast", even during the week.

1/2 cup buckwheat flour
1/4 cup oat flour
1/4 cup millet flour
1/2 cup corn meal
1 Tbs. baking powder

2 eggs
2 Tbs. maple syrup
2 Tbs. almond oil
1 cup buttermilk or yogurt

Combine the dry ingredients in a large bowl with a wire whisk. In another bowl beat the eggs, stir in the remaining wet ingredients until smooth. Add the wet mixture to the dry mixture, stir to combine. Place 1/3-1/2 cup of batter into the waffle maker, for each waffle.

Cook waffles until golden and crispy. Serve with butter, berries, sausage and  real maple syrup.

Recipes, writing and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

Assisting Emeril and Mario today...fun at work