Facebook Tomato Soups

A friend asked for quick, easy tomato soup recipes for her son to try making for himself. These are what were offered in 30 minutes.

1. Bake tomatoes in oven with garlic and onion, once cooked put in blender with chicken stock and purée til smooth. Stir over low-med heat for 10-15mins until reduced.  Add basil, too.

2. 4 large tomatoes, cut them in 4 sections. Dice an onion, you could add garlic for taste, spices of your own taste, and a chicken broth cube. Add water, boil until all ingredients are tender. Blend in a blender… add some whipped cream. Enjoy

3.  2 Onions, 1 clove garlic, small potato, pound of tomatoes or more, squirt of tomatoes paste. Sweat onions and garlic in butter 1min. Add tomatoes and cook for twenty mins with chicken or veg stock cube. Try and get as many of the skins out while it’s cooking then blend.xx

I’m going to play with this later.

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Pickled Okra

1 pint jar packed tight with small, whole okra
Boiling vinegar
1 Tbsp red pepper flakes

Stuff a clean jar with whole okra, dump in the red pepper flakes, cover with boiling vinegar, screw on a clean, new canning lid. Flip it over so the heat from the vinegar seals the jar.

I have been reminded that a little garlic, whole or sliced, is a nice addition.

I think I waited a week before I tried the first jar and they were lovely.

Garbanzo Burgers

From @scienceandart

Can of Chickpeas (Garbanzo beans)
1/2 cup chickpea flour (sometimes cornmeal)
2 tablespoons tomato paste
1 teaspoon chili powder
dash of cumin
half finely diced carrot
coarse sea salt
freshly ground black pepper

Everything into a food processor.
Ground up, and then form into a ball. Press into patties between wax paper, freeze.

I make batches, and then freeze them, and cook them as needed.
Sometimes I’ll add yellow pepper, or add snap peas, corn, or whatever else I have left over.

The chickpea flour, or cornmeal, adds to thickening it up.

Gazpacho

I don’t remember where I got this recipe.

2-1/2 c V-8 or other vegetable juice (use Spicy V-8 if you want)

1 c peeled, seeded, finely chopped fresh tomatoes (I used pear tomatoes and didn’t peel, seed, and my “fine chopping” is between 1/4 and 1/2 inch)

1/2 c finely chopped celery

1/2 c finely chopped cucumber

1/3 c finely chopped green bell pepper

1/2 c finely chopped green onion

3 T white wine vinegar

2 T extra-virgin olive oil

1 large clove garlic (I used 2)

2 t finely chopped fresh flat-leaf parsley

1/2 t salt

1/2 t black pepper

1/2 t ground red pepper (I probably added more, I didn’t measure)

and I added a few drops of Tabasco

Combine all, cover, refrigerate overnight.

Serves 5

Per serving: 117 calories, 2 g protein, 13 g carbohydrates, 6 g fat, 1 g saturated fats, 650 mg sodium, 0 mg cholesterol, 4 g fiber–and by my calculator that’s 2 WW points

Pickled Beets

Recipe from a friend: 

3-4 pounds beets
1 1/2 cups of balsamic vinegar
2 or 3 cloves of garlic.

Bake the whole, washed, beets in a (I forgot to look at this, but
this is about the only temperature my oven knows) 350º oven until done-
-longer than you think, an hour or a little more.  On a cookie sheet
or a broiler rack.

Towards the end of this time reduce the 1 1/2 cups of vinegar on top
of the stove down to 3/4 of a cup.  Keep watching it.  Too much below
that and you end up with burning carbon.  It's pretty nasty, and
Balsamic Vinegar is too expensive to waste.

Peel and chop the slightly cooled beets, put into a bowl, add (and
toss with) the still-hot vinegar and finely chopped garlic.

Pungent and wonderful.

Cheater’s Chicken Pot Pie

This is a recipe from my meat-eating days.  It is wonderful for people who don’t think they can cook and can’t really afford to eat out all the time.

Look by the whomp biscuits in the refrigerated section of your grocery and get a box of pie crusts. They come 2 in a box. Get some boneless chicken (2 breasts, 1 breast and 2 thighs, 4 thighs, whatever variation appeals to your taste buds.) 1 can of cream of mushroom soup. (if you don’t like COM, use cream of chicken) 1 can of either mixed vegetables or peas. (Or a cup of frozen) That’s one of those whichever-you-prefer things. I liked peas with mushrooms or peas with pearl onions.

Put one crust in a pie pan. Start the oven preheating to 350ºF. Cut the raw chicken into bite sized pieces. Drain the vegetables and mix all the chicken, veg and soup together and dump it into the pie crust. Put the second crust on top and pinch the edges together. (That’s why you want that kind of crust instead of the frozen ones.) Cut a couple of vent holes in the top. Put the pie pan on a cookie sheet to catch any leaks.

Bake it for an hour or until the entire top is golden brown. (Depending on your weather that can be plus or minus 10 or 15 minutes.) Let it sit for about 15 minutes after you take it out of the oven.

Even if it isn’t perfectly beautiful, it is tasty and filling.


My friend, Tiffany, gave me this variation:

In the absence of the pie crusts which Kitty mentioned, you can make Chicken Pot Pie the way I do it. Get all the ingredients mentioned in her recipe and put them in a deep baking dish.

Then, place the following ingredients in a mixing bowl:

  • 1 cup milk
  • 1 cup self-rising flour
  • 1 stick margarine

Stir together in the mixing bowl, then pour the mixture over the other stuff in the baking dish (but don’t stir again after pouring it over).

After baking at 350ºF for 50-minutes-to-one-hour, you will have a pot pie with a soft, biscuit-like topping instead of a flaky crust! :ello_smiley:

Oh, and if you only have “plain”/”all-purpose” flour instead of self-rising, just add 2 teaspoons of baking powder, and a couple of generous pinches of salt.

Baba ganoush 

I love baba ghanoush. Have everything except the eggplant….

Karla's Humble Life

Baba ganoush is a healthy delicious dip,eaten all over then Middle East, turkey,Greece and even here in the US it’s very popular for good reason …..ITS SO TASTY! It’s a roasted, blended eggplant.

My husband loves it and he says I make the best baba ganoush in the world, witch is a heck of a compliant coming from him because he is the worlds most picky eater! Lol but seriously I am very proud of my baba ganoush and I hope you give it a try!
Ingredients

1 large eggplant or 2 small eggplants

1⁄4 cup tahini

3 garlic cloves, minced

1⁄4 cup fresh lemon juice

1/4 teaspoon ground cumin

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh parsley

1⁄4 cup kalamata olives or black olives if you can’t find kalamata

Salt to taste
Let’s get started

Start charcoal grill

Preheat an oven to 375°F

Poke the eggplant…

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