CREAMY TOMATO

SOUP (AND PASTA

SAUCE) WITH
CRUNCHY
CROUTONS
Serves: 2
INGREDIENTS

1 tablespoon extra light

olive oil
large red onion
4 Roma tomatoes
5 cloves garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
teaspoon Himalayan/sea salt
cup sundried tomatoes in olive oil
2 tablespoons extra virgin olive oil
3-4 sprigs fresh thyme
1 teaspoon Italian Herb Seasoning (eg McCormick)
1 teaspoon dried basil
1 teaspoon dried oregano
Soup
cup coconut milk
cup water
1 teaspoon smoked paprika
A few sprinkles Himalayan/sea salt (to taste)
Croutons
2 slices whole wheat, multigrain bread ( used Trader Joes)
1 tablespoon extra light olive oil
INSTRUCTIONS
1.
Preheat oven to 350F (176C).
2.
Dice the onion into small cubes. Chop the Roma tomatoes in
quarters, and peel and finely dice the garlic. Mix them together in an
oven tray. Drizzle the olive oil over the vegetables, then sprinkle the
onion powder, garlic powder, paprika and salt. Use a spoon to mix
them together very well.
3.
Bake in the oven for about 25 minutes.
4.
To make the Pasta Sauce: You may wish to peel the skin off the
tomatoes first, so the sauce is nice and smooth. Also, remove the
stems from the thyme.

5.

Add the baked veggies in a food processor or blender, along with

the sundried tomatoes, extra virgin olive oil, thyme, Italian herb
seasoning, basil and oregano. Give it a few pulses until everything is
well chopped but still in chunks.
6.
To make the Soup: Instead of putting everything in the food
processor, put it in the blender instead. Blend on high speed until
everything is completely smooth, then spoon it out into a small
saucepan.
7.
Add the coconut milk, water, smoked paprika and salt. Turn the heat
on medium high (5) and simmer for about 5 minutes. Pour the soup
into a bowl (or two, if serving two people).
8.
To make the Croutons: Be sure the oven is still on 350F (176C).
9.
Use a pastry brush to paint on the olive oil on both sides of the
bread. Put it in the oven and bake for about 5-6 minutes (or more) on
each side, until the bread starts to brown. Slice it into tiny squares.
10. Top the soup with some croutons, fresh thyme and a sprinkle of
smoked paprika.

SHRIMP IN LOBSTER
SAUCE
Serves: 2
INGREDIENTS

lb. jumbo shrimp, peeled and deveined

1 cup chicken stock

egg, beaten

cup frozen mixed vegetables

1 teaspoon garlic, minced

teaspoon ginger, minced

teaspoon thin soy sauce

1 tablespoon sugar

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons cold water

Pepper to taste
INSTRUCTIONS
1.

Over medium high heat, heat up the chicken stock

2.

Add ginger, garlic, mixed vegetables, thin soy sauce and sugar
and bring to a boil

3.

Pour in the cornstarch slurry and stir until the broth has
thickened

4.

Remove from heat and slowly drizzle in the egg, stirring gently
with a fork to create egg strands

5.

Toss in the shrimp and return to heat, simmering for 2 minutes

or until the shrimp turns pink

6.

7.

Once the shrimp has

cooked, remove from heat and
drizzle in sesame oil,
seasoning with pepper to
taste
Dish and serve hot

SWEET ROASTED RED PEPPER MARINARA SAUCE

INGREDIENTS

3 cups tomato puree/sauce

1 cup fire roasted chopped tomatoes

1 tablespoon garlic, minced

yellow onion, finely chopped

tablespoon Italian seasoning

1 teaspoon red pepper flakes

1 beef bouillon cube

teaspoon Worcestershire sauce

2 tablespoons sugar

Salt and pepper to taste

INSTRUCTIONS
1.

Over medium high heat, saute onions in 1 tablespoon olive oil

until translucent

2.

Season with pepper and stir to combine

3.

Add garlic and saute until aromatic

4.

Crumble beef bouillon cube and mix well

5.

Toss in fire roasted chopped tomatoes and simmer for a minute

6.

Reduce heat to medium and pour in tomato puree/sauce

7.

Season with Italian seasoning, red pepper flakes, Worcestershire

sauce, salt and sugar.

8.

Simmer for 5 minutes

NOTES
Makes 4 cups

FISH CURRY
Serves: 4
INGREDIENTS

2 fish fillets of your choice

4 okras, ends trimmed (optional)

1 shallot, sliced

1 teaspoon garlic, minced

2 tablespoons fish curry powder mixed with cup cold water

cup tamarind juice

teaspoon turmeric

Salt to taste

Spices

teaspoon black mustard seeds

teaspoon fenugreek seeds

teaspoon fennel seeds

teaspoon cumin seeds

INSTRUCTIONS
1.

Over medium high heat, saute spice mix until they begin to
crackle

2.

Add in shallot and garlic and saute until fragrant

3.

Pour in the fish curry mixture and stir, simmering for 1 minute

4.

Add in tamarind juice and turmeric, stirring to mix before adding

in the fish fillets

5.

Season with salt to taste and bring to a boil

6.

Break apart the fish fillets into flakes to thicken the curry

7.

Decrease the heat to medium and simmer for 5 minutes until

the curry thickens

8.

Add in okras if used and simmer until they turn bright green

9.

Dish and serve hot

SOUPS,
SAUCES
AND STOCK

Submitted by: Albert Gatdula