TOMATO SOUP

My running partner made this at a party and I about ate the entire pan. It's a Nordstrom cafe recipe that I have now made over. I make a huge batch and give the extra away, freeze it or save for left overs.

8 Carrots, large, coarse chopped
2 Onions, large, coarse chopped
2 Red Peppers, coarse chopped
Half a dozen garlic cloves if you wish
3T Olive Oil

Sauté the veggies for about 10 minutes, until soft.

1T Dried Basil leaves

Stir into veggies.

1 10# can (Costco size) Tomatoes (Crushed are delicious)
8 C Water
1 tsp Salt
2 tsp Pepper

Simmer for about 45 minutes stirring frequently. Allow to cool and blend until smooth with a handheld blender or if cooled enough, in a blender.

Stir in

4 cups Non-fat Half and Half.

GRILLED BREAD SALAD with PEPPER, TOMATO, CUCUMBER

I had a similar salad at this fantastic Italian restaurant in Coronado. Cut the veggies into thick pieces and pour over the Simple Dressing. Toss the bread cubes in when ready to serve. This is good the next day too.


BREAD
4 slices whole wheat bread, dried out
Spray with olive oil, and if desired smashed garlic cloves
Toast or grill, then cut into cubes

SALAD
4 cups tomatoes, coarse chop (about 1.5 lbs)
1 cup red onion, fine chopped
1 red pepper, coarse chopped
1 yellow pepper, coarse chopped
1 cucumber, coarse coarse chopped
1/2 cup basil leaves, torn

SIMPLE SALAD DRESSING

This quick dressing is delicious!
Put all the ingredients in a food processor and whirl until smooth. If you don't have a processor, press the garlic and whisk together the rest. This is delicious over a green salad, or chopped veggies.

2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
Pinch of kosher salt
Pinch of pepper

HEARTY VEGETABLE CHILE

Beecher's Flagship Foundation came to our elementary school and showed my daughters 5th grade class how to make this healthy dish. The kids all loved it and were able to bring the recipe home. I was so impressed with the program and wished other kids had an opportunity to learn how to cook healthy. See if they will come to your school. Find them at www.FlagShipFoundation.org

I have one secret ingredient that I add which gives great flavor. It is Chipotle Powder. I found it at the Spice Market store in Pikes Place. You can add just about any vegetable to this recipe. If your kids don't like a certain veggie, just chop it up super tiny and they'll never know. I do all my veggies in my food processor, even the garlic. It makes quick work.

In a large pot saute the carrots and olive oil for 2 minutes, then add the other veggies and garlic and saute until soft. 
1T olive oil
4 carrots, washed diced 
1 onion, chopped
2 red peppers, chopped

4 garlic cloves, chopped

Add the spices and saute until veggies are coated.

1 T Chili Powder
1 tsp Chipotle Powder
1 T dried Oregano
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Add the beans and stir.
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can garbanzo beans, rinsed

Add the rest of the ingredients.
2 28oz cans of whole tomatoes
1 cup frozen corn
1 cup water, or as needed

Simmer 5 minutes.
Top with a 1/2 bunch of cilantro and serve.
Freeze leftovers in large ziplock bags or jars.

STRAWBERRY YOGURT CAKE

This scrumptious recipe is from my friend Cheri Bennett.

1 Box of White or Yellow Cake Mix
3/4 c Water
1/2 c Applesauce
3 Egg Whites
6 oz Strawberry Yogurt

Mix and bake according to package directions.

Topping:
Whipcream
8 oz Strawberry Yogurt
Strawberries

Stir together & top with the strawberries.

LENTIL, BROWN RICE & VEGETABLE CASSEROLE

Here's a great way to get your veggies in and no one will know. The smaller you cut them the more the kids will eat them. I put mine in a food processor and dice them pretty small.

In a baking dish add:
1/2 Lemon Juiced
1 1/2 c Vegetable Stock (or water)
1/2 c dry Lentils, washed
1/2 c Uncooked Brown Rice
1 c mashed Italian tomatoes
 1 Onion chopped
3 Carrots chopped
1/2 bunch Celery chopped
2 Garlic cloves (or 8, yum)
1/2 tsp Thyme dried
1/2 tsp Basil dried
1 Bay Leaf
1 tsp Pepper

Mix together and bake covered at 350 for 90 minutes.

HUMMUS

In a large food processor mix:

3 Cans Garbanzo Beans
3 Lemons juiced
1/3 c Water
1/3 c Tahini
1 tsp Salt
1/2 tsp Pepper
2 tsp Cumin powder

Add more water if it is too thick.
If you have a small food processor divide the recipe into 3 parts.

(Evil) CHOCOLATE SAUCE

I call this evil, because I drink it from a cup when no one is looking.

1/2 c butter
2 cups sugar
1/4 c cocoa powder
Mix together and slowly add
1 can evaporated milk

1 tsp vanilla

Bring to boil and simmer 5 minutes.
Cool.

EASY RUSTIC BREAD (from the Artisan Bread in 5 minutes a Day Book)

In a bucket put:
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6  cups whole wheat flour
corn meal for baking tray

Stir until evenly mixed, it will be goopy.  Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball.  Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.

Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.

When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.