Roasted Tomato Soup

When I was a teenager with braces on my teeth, every six weeks or so my Mom and I would drive the hour or so up to Williams Lake and get my braces tightened.  Usually, the new wires would make my teeth so sore that there was little I could comfortably eat, so often I settled for canned tomato soup.

Years later, I still don't like tomato soup all that much.  Now that I'm an adult I can make my own tomato soup, but I have often still found it to be pretty devoid of flavor, watery, and not something I'd normally choose.

Recently, I got my hands on a copy of Julie's new cookbook Spilling the Beans, and in it was this recipe.  What makes it different?  Not only are you using tomatoes in three different ways (paste, roasted, sundried), you making the soup thick by adding lentils and steel cut oats.  Oats?  In soup?  Trust me on this one, it's really delicious, filling, and freezes well.

A word on the tomatoes: make sure they are the best you can buy.  I swear by Italian brands of tomatoes such as Italissima because they have little, if any, added salt, and the juice isn't just a watery mixture but instead, a thick tomato juice.   Also, steel cut oats are also known as pin head oats, if you are having difficulty finding them.

Adapted from Spilling the Beans

2 cans (28 oz each) whole tomatoes
Olive oil
1 Tbsp brown sugar
6 garlic cloves, peeled
2 onions, chopped
8 cups chicken or vegetable stock
1/4 cup tomato paste
3 Tbsp finely chopped sun dried tomatoes (oil packed)
1 cup dry red lentils
1 tsp dried thyme
1 tsp dried rosemary
1/3 cup steel cut oats

Pre heat your oven to 425 F and line a rimmed baking sheet with tin foil.

Open the cans of tomatoes and drain them well, reserving the juice.  Taking the whole tomatoes, give them a little squeeze to slice them open and let the juice drain out of them as well.  Then take the whole tomatoes and place them on the baking sheet in a single layer, spreading them out so they have room to roast.  Drizzle olive oil on them and then sprinkle with the brown sugar, some salt and pepper. 

Place the pan in the oven and roast for 30 minutes.  The pan will become blackened in places, but don't worry-it's really great for your tomatoes, and with all that tin foil you'll have easy clean up. Add the garlic cloves and roast for another 10-20 minutes, until the garlic cloves are soft.  Remove from the oven and set aside.

In a big soup pot, saute your chopped onion in oil until it's soft and translucent.  Add in the  tomato paste, reserved tomato juice, stock, sundried tomatoes, herbs, and lentils.  Using a spoon or fork, smash up the roasted tomatoes and garlic into smaller pieces before adding them to the pot as well. Bring to a simmer for about 15 min before adding the oats, and simmer for about 10-15 min more until everything is tender and cooked through.

Makes 8 servings

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Pasta Shells and Cheese with Leeks and Bacon

Photo by Cookbookman

Growing up, I loved macaroni and cheese from a box.  It was the only kind of macaroni and cheese I knew, although a friend of mine had a mom who would make it from scratch.  Recently, I had some leftover leeks in the crisper and Kevin asked if I'd make this dish so on a cold, rainy evening, I complied.  It's far from low in fat and calories, so you'd want to make this on a rare occasion-but it is probably the very best macaroni and cheese I've ever made.  You can up the servings somewhat if you add a little more milk to the sauce or cook up a little more pasta.  Generally, I like lots of sauce on the pasta, as it tends to soak it up when you bake it.  The bacon and leek add amazing flavor to this, and while you don't need a large serving, it will definitely satisfy any salty/cheesy pasta craving you've been having.

1/4 cup butter
1/4 cup flour
2  cups milk
1 1/2 cups shredded cheddar cheese
6 slices of bacon, chopped
1 leek, washed and sliced finely
3 cups dry small pasta shells
pepper, to taste

In a pot of boiling salted water, cook the pasta according to package directions.  Drain well and set aside.

Fry up the bacon until crispy.  Remove from the pan to a paper towel lined plate and then drain off all but about 1 tbsp of the fat.  Add the chopped leeks and saute them until they are lightly browned and tender.  Set aside.

In a medium sized pot over medium low heat, melt butter.  Stir in the flour and continue to stir for a few minutes while it blends in, bubbling.  Watch carefully-you don't want it to burn!  Gradually add the milk, stirring constantly as you go, making sure to blend it well so you don't have any lumps.  Heat the sauce over medium heat, stirring, until it thickens up.  Remove from the heat and stir in the cheese.

In a large bowl, mix together the bacon, leeks, cooked pasta, and sauce.  Don't worry if it seems like a lot of sauce-the pasta will soak some up.  If you want to make it extra cheesy, add another handful of just grated cheese.   Scrape into a buttered 3 L casserole dish, top with a little extra cheese (I know, I'm awful aren't I? and bake at 350 F for about 20 minutes, until warmed through and bubbly.


Serves 4, approximately.

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Chasing Tomatoes' Best Cookbooks of 2011

One of the most common questions I'm asked is where I find my recipes.  Whether it's from books, the internet, friends, or just from my own head, I'm always on the prowl for something delicious.  Before I began food blogging, I didn't really own that many cookbooks, but now it's become somewhat of an obsession.  When I walk into a book store the first thing I do is head straight to the food section, where I pour over the various titles and run my hands over the ones I want.

What fits my criteria of a great cookbook?  As I have begun to read them a lot more than I ever have in my life, I've noticed a few things; firstly, some books are almost novels, packed full of all sorts of information and few photos of the food.  Others have stunning photos and beautiful art, which make me want to run to my kitchen and immediately begin cooking.  Some have such complicated things I'm not sure I'd ever use it except for special occasions, and others have become my go-to book for every day.  What makes one my favorite? Firstly, I am a sucker for great photos.  If a cookbook doesn't have any pictures, I find myself far less apt to buy it.  Beyond the artwork, I love ones that are a good read-but not too much. There is a fine line between information, tips, tricks, and books that present more like a novel.  I am more interested in the food, so often I admit I'll skip reading and dive straight into cooking.  Thirdly, I love books to have clear, easy to read instructions and last, the food has to be something that my family loves and we will crave again. 

What have been my favorite books this year?  Read on and find out!


Best For Families:

Whining and Dining, Emma Waverman and Eshun Mott

If you are struggling with finding what to feed your kids or are a new parent, this book is for you. Full of all kinds of tips, tricks, and useful information, this book is a really good read for parents just trying to get the little people of the house to eat something besides plain pasta and bread. I also love it because I've had the pleasure of meeting Emma, who I love to spend time with whenever I'm in Toronto.  She knows the BEST places to eat.

Every recipe I have tried has been delicious, and my family has loved them.  Not only would I make them again, I could see the recipes being a solid part of my family repertoire.

• Brownies

• Spinach Pie

Best Local:

Fresh, John Bishop

Last year I had the opportunity to meet John Bishop while he gave a talk to some Vancouver School Board food service staff.  Wow, was he ever inspiring.  I loved his discussion on genetically modified food, and how he showed the staff how easy and delicious meals from scratch could be.  The cookbook as a lot of things that I likely never would have tried on my own, but after meeting John I was intrigued.

What a reward.  Simple, clean flavors, local ingredients, with incredible results.  I love this book so much that I have a goal to try every single recipe in it, because each one that has graced our plates has been delectable.

• Sunflower Chicken Burgers with Wasabi Mayonnaise and Beet Ketchup

• Vegetable Curry

Best Healthy Eating:

Spilling the Beans, by Julie Van Rosendaal and Sue Duncan

Close to the newest of my cookbook collection, I am really excited about trying more of the recipes in this book. With stunning photography and easy to read directions, this book is great for when I want to create something on a weeknight for my family.  Beans are not boring in this book, and I love all the twists on recipes that make them so interesting I can't wait to try them.

• Roasted Tomato Soup (coming soon!)

• Guinness Baked Beans (coming soon!)

•  Braised Chicken and Beans

Best Desserts:

The Perfect Scoop, David Lebovitz

I'm not sure how my obsession with home made ice cream started.  I think it was partly Jamie Oliver's fault for showing me what was IN commercially made ice cream on season two of Food Revolution, and then John Bishop for actually making us some when I met him, and Katie for lending me her machine to experiment with.  At any rate, I found myself scoring an ice cream machine of my own.  While in Portland on my way home from Blogher, I picked up a copy of this book as a souvenier of our travels.

Oh my LORD.  If you buy one book about home made ice cream, this is the one.  I love every single thing I have made and it has given me ammunition to force my teenager to clean his room. (read: yes, I bribe him with home made ice cream).

• Chocolate Coffee Brownie Sundaes

• Chocolate Ice Cream

Best Vegetarian:

Rebar, by Audrey Alsterberg and Wanda Urbanowicz

Vegetarian food is the one kind of cuisine that I can make and generally everyone in the house will eat, which is always reassuring.  This book is for the serious cook-few pictures, some recipes are involved and include other recipes from different chapters, but the results have always been amazing.  I love the salads-especially the unique dressings, and all the tips and hints.  I don't always have the time to cook some of the recipes from this book, but I really can't wait to try more-because so far, it's all been good!

• Raspberry Oat Bars

• Santa Fe Pasta Salad

Best Baking:

Good to the Grain, by Kim Boyce

If I were to be completely honest, I'd let you know that I don't actually own this book, but it is on my Christmas wishlist.  Even so, I have friends who own this and I have tasted many of the recipes, which are delicious!  If you are like me and want to try your hand at baking with whole grains, I think this is the book for you.  Now I just need to get my own copy.

• Figgy Buckwheat Scones

Most Martha-Inducing:

Bite by Bite, Peter Callahan

Back in the days when I hand cut dozens of snowflakes to hang from our ceiling for Kevin's fourth birthday, I would've dove right into this book. Stunning photos and ideas for parties that would delight any entertainer, this book has me marveling at the amazing things people can do with food. If I had to choose a book with kick ass appetizers and ideas, this one would be it.

• Rice Krispie Yogurt Bites

• Apple Cider Cups

Newest That I'm Aching To Try:

Home Cooking With Jean-Georges,  Jean-Georges Vongerichten

This book is so new to my collection that I haven't even tried a recipe yet, but I can barely make myself to wait until my next shopping trip to pick up ingredients. A gorgeous hard cover, there are drool inducing photos, and enough recipes to challenge a seasoned cook, but some also simple enough for an adventurous beginning cook.  Fresh, healthy ingredients and lots of tips make this a great book to have if you want to play in the kitchen.

What are your favorite cookbooks?  Do you have some tried and true?

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Chocolate Pecan Maple Butter Tarts

Christmas just isn't complete without butter tarts in my house, and while we tend to be butter tart purists, this recipe caught my eye immediately.     Delightfully gooey, pecans and dark chocolate are drenched in a custardy maple filling.  Tucked onto a Christmas cookie tray or served warm with scoops of ice cream, they are to DIE for.

 You could make your own tart pastry, but I prefer to skip that step and buy my tart shells so that they can be made in a snap.  Also, make sure to use the best chocolate you can find, and do not substitute margarine for the butter.  You need the butter to achieve the best results.

I couldn't help but eat one after I broke it open for you to see the inside.

3/4 cup packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup unsalted butter, melted
2 eggs
1 Tbsp cider vinegar
1/2 tsp salt
3/4 cup chopped pecan halves, chopped
3/4 cup high quality bittersweet chocolate (such as Lindt 70%, Camino, Green and Blacks, or even Baker's bittersweet chocolate squares), chopped or 1/3 cup semi-sweet chocolate chips
About 20 tart shells

Pre-heat the oven to 350 F

In a bowl, mix together the brown sugar, maple syrup, butter, eggs, cider vinegar, and salt.  Set aside.  Divide the chopped nuts and chocolate evenly between the tart shells, then fill with the filling.

Bake until the pastry is set and the filling is golden, about 15-20 minutes.  Transfer to a wire rack to cool, being careful because the filling is very hot.  Let them cool and then store in an airtight container at room temperature for up to 1 day, or freeze for a few weeks.

Makes about 20 tarts

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Lime Sugar Cookies

When I first saw these cookies, I wasn't sure about the idea of pumpkin seeds in a sugar cookie with lime. It seemed like a strange combination, but trust me on this-it works! The lime is a really unusual, but refreshing flavor with the sugar cookies, and I quite enjoy them.  Bake them really small (you'll have to shorten up the baking time) and tuck them into a cute box for a twist on the usual Christmas cookies.

Adapted from Rebar

1 cup sugar
1/4 cup unsalted butter
1 tbsp vegetable oil
zest of 1 lime
1 large egg
2 tbsp freshly squeezed lime juice
1 3/4 cups flour
1/4 cup unsalted pumpkin seeds, toasted and coarsely chopped
1/2 tsp baking soda
1/2 tsp salt

Pre-heat oven to 350 F

In a bowl with an electric mixer, beat butter, sugar, vegetable oil, and  lime zest  until fluffy. Add the egg and lime juice, continuing to beat until well combined.   In a separate bowl, whisk together flour, baking soda, salt, and pumpkin seeds.  Add the flour mixture to the butter mixture and combine on low speed until it comes together in a dough.

Drop the dough in heaping tablespoon scoops onto the pan, shaping with your fingers into a roundish cookie shape.  Sprinkle the top with sugar and bake about 8-12 minutes.  I found when I made this recipe they needed more like 15 minutes, but it will depend on your oven.  They are done when the tops are just firm and the edges are slightly browned.  Remove cookies to a rack and let them cool completely.

Store in an airtight container on the counter for 3-4 days, or package up and freeze for a few weeks.

Makes 1 dozen

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Braised Chicken Thighs and Beans

While I was at Blissdom Canada, I had the luck of meeting Julie from Dinner with Julie.  (go check out her blog, it's fabulous!)  Soon after, a copy of her cookbook Spilling the Beans arrived in my mailbox, and I've been happily trying a bunch of recipes ever since.  We eat a lot of beans and grains in our house, as it's one of the very few things that everyone in my house will eat!

I highly recommend this book-not only is it beautiful to look at, the food that I've tried so far has been really delicious. My family loved this recipe, and so did I! We did leave out the fried capers for the topping, although they are in my picture.  I didn't mind them so much but nobody else wanted them.  If you'd like to try them, let me know and I can include them below.  I think the recipe would be just as good without them. 

Adapted From Spilling the Beans

2 slices bacon, diced
1 1/4 pounds boneless skinless chicken thighs, trimmed (although recipe calls for bone-in thighs, and you could use them because they are cheaper, boneless would save you time)
1 large onion, sliced
1 large red pepper, sliced thinly
3 garlic cloves, minced
28 ounce can diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
4 cups cooked white beans (or two 19 oz cans, drained and rinsed)
salt and pepper to taste

Using a large pot, fry up the bacon until crisp.  Remove to a paper towel lined plate to drain.  In the same pan, fry up the chicken thighs until they are browned on both sides.  Remove them to plate.  Still using the same pan (because all that stuff on the bottom is GOLD and lots of flavor!), fry up the onions and red pepper over med low-medium heat, scraping up all that goodness from the bottom of the pan.  When the onions are soft, add the garlic and cook just a little longer, about a minute.

Add the tomatoes, oregano, basil, beans, some salt and pepper to taste, then the bacon and nestle the pieces of chicken in.  Bring to a simmer and then turn down the heat, cover, and let it cook away for about 30 minutes.  Make sure to check it now and then, stirring occasionally to keep it from burning.

If you used bone in chicken thighs, when the stew is done and the thighs are cooked through, you then transfer them out of the stew to a plate, allow them to cool so that you can handle them, and pull all the meat off.  Add the meat back to the stew and stir.  If you aren't using bone-in thighs, still pull them out of the stew and shred, but you should have it easier.

Serve the stew over rice or noodles.  I think it would also be great served up in a bowl with hunks of crusty bread and slices of cheese!  Top with fresh shredded basil, if desired.

Serves 6-8

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