Roasted Tomato and Bread Soup- Ang

Ang said this is the best tomato soup she has ever made!

• 3 lbs (1.36 kg) tomatoes, about, halved if large, left whole if cherry or grape, enough to fill a sheet tray
• 1 onion, peeled and chopped into big chunks (9.5 oz | 256 g once trimmed)
• 1 shallot, peeled and chopped into big chunks (3 1/8 oz | 88 g once trimmed)
• 1 head garlic, cloves separated but left peeled, lightly smashed (1.5 oz | 42 g)
• one large carrot, unpeeled, roughly chopped (2 oz | 55 g)
• 3 tablespoons olive oil, about
• 1 teaspoon kosher salt plus more to taste
• fresh cracked pepper
• 4 to 5 oz | 135 g (a couple slices) bakery style bread or peasant bread
• 2 to 3 cups water
• 1 bunch (1 oz | 28 g) fresh basil
• crushed red pepper flakes to taste
• Shaved Parmigiano Reggiano and more bread for serving, optional
• olive oil for drizzling, optional

Instructions

1. Preheat the oven to 300ºF. Line a rimmed sheet tray with all of the vegetables. The vegetables should cover the tray in a single layer. (Note: the total weight of vegetables is about 4 lbs or 1.812 kg.) Drizzle olive oil over top. Season with 1 teaspoon kosher salt and pepper to taste. Roast for about three hours, but start checking after 2 hours — sometimes they are done in 2.5 hours. The vegetables should be soft and slightly caramelized.
2. Meanwhile, toast the bread. If you haven't already, slice the bread into ½-inch thick pieces. Place on the counter to dry or toast briefly in the toaster. You can also stick the bread in the oven for about 20 minutes or so while the tomatoes are roasting. You just want to dry out the bread; you’re not trying to brown it.
3. When the vegetables are done, place them in a pot with 2½ cups of water. Bring to a simmer. Note: It's best to bring this soup to a simmer slowly — it spits violently if you heat it too quickly. Also, reheat with the lid on over low heat for the same reason.
4. Season with a pinch of salt and crushed red pepper flakes if using. Add the bunch of basil. Break one slice of bread into medium-sized cubes and add to the pot. Using an emersion blender or food processor or traditional blender, puree the soup roughly. Add the other slice of bread if necessary. The soup should be slightly chunky. Taste and add more salt or bread if necessary. Thin with more water until soup reaches desired consistency.
5. Serve with a drizzle of olive oil and a few shavings of Parmigiano Reggiano.

Source: http://www.alexandracooks.com/2014/08/27/roasted-tomato-and-bread-soup/

Paleo Banana Chocolate Shake- Ang

    Serves 1

1. 
   
2. 2 frozen bananas
3. 1.5 tsp dark chocolate cocoa powder
4. 1/2 cup coconut milk
5. 1/2 cup cold water
6. 1 tbsp almond butter
7. Pinch of cinnamon

1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.

Source: http://paleogrubs.com/banana-chocolate-shake-recipe?pp=1

Fresh Peach Pie- Ashley

2 cups boiling water
1 1/2 cups cold water
2 cups sugar
3/4 cup cornstarch
1/8 tsp salt
1/4 cup lemon juice
1 small pkg orange jello
sliced peaches
1 pie shell

Bring water to a boil.  Mix cold water with cornstarch to make a paste.  Pour cornstarch paste and sugar into boiling water.  Stir constantly for about 3 minutes.  Will be very thick.  Add jello and cook 1 minute more.  Remove from heat and add lemon juice.  Let cool.  Pour over sliced peaches.  Pour into pie shell and refrigerate until set up.

Jambalaya- Ashley

1 pound shrimp
1 medium onion, chopped
1/3 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
2 Tbsp oil
1/2 tsp basil
1/4 tsp black pepper
1 cup cubed cooked ham
2 cups chicken broth
1-14 oz can diced tomatoes (including juice)
8 oz sliced kielbasa sausage (cut in half lenthwise)
3/4 cup uncooked long grain rice
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 bay leaf

Saute onion, celery, bell pepper, and garlic in oil until tender.  Stir in chicken broth, tomates, sausage, rice, and spices.  Bring to a boil  Reduce heat and simmer covered for 15 minutes.

Stir in shrimp and return to boiling.  Simmer, covered for 5 minutes or until shrimp is opaque and rice is tender.  Stir in ham and heat through.  Discard bay leaf and serve.

Wingers Sauce- Ashley

3/4 cup brown sugar
2 Tbsp water
3 Tbsp franks hot sauce

Microwave for 1 minute at a time (stirring after each minute) until smooth.

You can use this sauce over chicken tenders and serve over lettuce and cherry tomatoes.  Great served with ranch dressing.

Fruit Soup- Ashley

6 Tbsp tapioca
1 cup water
1 can orange mango juice concentrate
1 small tub frozen strawberries
1 can pineapple tidbits
2 cans mandarin oranges
2 bananas, sliced
1 mango, cut into chunks

Bring water to a boil.  Gradually add tapioca, whisking constantly for 1 minute.  Remove from heat and add frozen juice concentrate.  Whisk well and remove any chunks.  Add strawberries, mango, and canned fruits (mostly drained).  Add sliced bananas right before serving.

Pie Crust- Candis

This recipe is for a single crust.  Double if you are using a double crust.

1 cup flour
1/2 tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 2 1/2 Tbsp cold water

Mix flour and salt together.  Add shortening and cut in with pastry cutter.  Sprinkle water around mixture and mix quickly with hands.  Roll out.

Apple Pie- Candis

3/4 to 1 cup sugar
2 Tbsp flour
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 to 7 sliced apples (use Jonathan, Rome, or Granny Smith apples)
2 Tbsp butter

Mix dry ingredients together.  Mix in the apples.  Pile apples into the pie pan and dot the top of the apples with small sections of the butter.  Cover edges of crust with tinfoil.  Bake at 425 degrees for 50-60 minutes or until crust is browned.

Tom Kha Coconut Soup- Candis

Makes 2-3 Servings

1/2 cup straw mushroom
3 cups water
3 thai chili peppers
1 lime
2-3 slices galangal
2 Tbsp fish sauce
1 cup coconut milk
3-4 kaffir lime leaves (with central stem torn off)
1 stalk lemon grass (cut off top part, leaving 2/3 stalk, cut 1 1/2 inches long)
3 sprigs cilantro
1 chicken breast, sliced thin
1/2 cup baby corn, cut (optional)

Put coconut milk, water, galangal, lemon grass in pot.  Bring to a boil over medium heat.  Reduce heat to simmer and stir frequently (otherwise coconut milk will curdle).  Add sliced chicken, kaffir lime leaves, and fish sauce.  Add straw mushroom (drained) and baby corn and bring to boil again.  Turn off heat.

In serving bowls add crushed fresh thai chili peppers.  Squeeze 1/3 lime into each bowl and serve hot.  Garnish with fresh cilantro.

Mexican Wedding Cookies- Mom

Makes about 36

1/2 cup powdered sugar

1 cup butter, softened

2 tsp. almond extract

1 tsp. vanilla extract

2 cups flour

1/4 tsp. salt

1 cup pecans, finely chopped

Additional powdered sugar for coating

Preheat oven to 325.  Beat sugar, butter, and extracts until light and fluffy.  Stir in flour, salt, and nuts.  Shape into 1" balls.  Bake on ungreased cookie sheet for 15-20 minutes.  Watch closely until set but not browned.  Remove from cookie sheet and cool slightly.  Put additional pow. sugar in a large Ziploc bag and gently shake cookies until coated.  Cool cookies completely, then, coat with more pow. sugar.

How to do make ahead muffins- Mom

Stir up your muffin batter as the recipe states.  Scoop the batter into well greased or paper-lined muffin tins.  Do not bake.  Freeze.  (Not you, the muffins.  This is not a hold up.)  Once the muffin batter is frozen, take the frozen batter balls out of the tin and place them in a freezer bag.  Store them in the freezer for up to three months.

When you need muffins, do one of two things:

1.  Place frozen, unbaked muffin batter balls into muffin tins overnight, set it in the fridge, then bake the muffins as normal the following morning.  Or
2.  Place frozen, unbaked muffin batter balls into muffin tins right when you need them, bake as directed, only adding a few more minutes of baking time.

COCONUT-CARROT MORNING GLORY MUFFINS- MOM

Makes 1 dozen

1 cup whole wheat flour

1/2 cup old-fashioned rolled oats, plus 2 Tbs. for garnish

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon allspice

2 large eggs

1 cup unsweetened applesauce

1/3 cup honey

2 teaspoons vanilla extract

1/4 cup coconut oil, melted if necessary

2 cups finely shredded carrot

1/2 cup shredded coconut, plus 2 Tbl. for garnish

1/2 cup raisins

1.  Preheat oven to 350 degrees.  Coat a 12 cup muffin tin with cooking spray.

2.  Whisk flour, 1/2 cups oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3.  Whisk eggs, applesauce, honey and vanilla in a large bowl.  Whisk in coconut oil.  Gently stir      in the flour mixture just until moistened.  Fold in carrots, 1/2 cup coconut and raisins.

4.  Divide the batter among the muffin cups.  Sprinkle with the remaining 2 Tbl. oats and coconut.

5.  Bake the muffins until they spring back when lightly touched and a toothpick inserted in the

     center comes out with only moist crumbs attached, 25-35 minutes.  Let stand in the pan for 

     10 minutes before turning out onto a wire rack.  Serve warm or at room temperature.

Nutrition per muffin:  186 calories; 8 g fat; 28 g carbohydrates; 4 g protein; 3 g fiber