Tomato Rice Soup

Time for dinner: Make your own tomato soup

By J.M. Hirsch
Associated Press

Updated: 01/15/2009 02:30:08 PM CST

A magnificent tomato and rice soup must strike a delicate balance between rich creaminess (provided by, yes, cream) and tangy savoriness (you guessed it, the tomatoes).

Let's start with the latter. Since soups like this are best during winter, a time when most of the nation is at the mercy of lousy tomatoes, this recipe uses canned tomatoes.

To intensify the flavors, the tomatoes are pressed to extract as much juice as possible, then tossed with chopped onion, olive oil and herbs, then broiled until just lightly caramelized. A little heat goes a long way in developing flavor. This mixture then is pureed with the extracted juice and spiked with a bit of balsamic vinegar.

For the cream, fat-free half-and-half was the winner. Really. The taste is exceptional, as is the creamy mouth-feel. To make this soup even healthier, you could substitute brown rice for the white, but that will take longer to cook.

CREAMY TOMATO AND RICE SOUP

Makes 6 servings.

1 cup long-grain white rice

1 1/2 cups water

1 can (28 ounces) diced tomatoes

1 large yellow onion, roughly chopped

6 cloves garlic, peeled

1/2 teaspoon dried basil

2 tablespoons olive oil

2 sprigs fresh rosemary

Salt and ground black pepper, to taste

1 can (15 ounces) tomato sauce

1 cup chicken broth

1 tablespoon balsamic vinegar

1 cup fat-free half-and-half

To cook rice: In small saucepan, combine rice and water. Bring to a boil. Cover. Reduce to simmer. Cook for 20 minutes or until done. Remove from heat. Let stand for 10 minutes.

To prepare tomatoes: Meanwhile, heat oven to broil. Drain diced tomatoes by pouring them into mesh strainer set over medium bowl. Using silicone spatula, press tomatoes to extract as much juice as possible. Set juice aside. Transfer diced tomatoes to rimmed baking sheet. Add onion, garlic, basil and olive oil. Strip leaves from rosemary sprigs. Add to tomatoes and onions. Toss to coat well. Season with salt and pepper. Broil tomato mixture on center rack for 4 minutes. Gently stir. Broil for 4 minutes or until onions and tomatoes begin to brown.

To puree tomatoes: Transfer mixture to a blender. Add reserved tomato juice. Puree until smooth.

To finish soup: When rice is ready, add tomato mixture from blender. Set over medium heat. Add tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through. Stir in half-and-half.

Spanish Garlic Soup

Spanish garlic soup

Prep time: 20 minutes

Cook time: 20 minutes

Serves 4

Recipe by the Olive Press.

INGREDIENTS

1 medium head of garlic, cloves peeled and thinly sliced

4 tablespoons extra virgin olive oil

8 ( 1/2-inch-thick) baguette slices

1 quart chicken broth

1/2 teaspoon dried hot red pepper flakes

4 large eggs

Salt to taste

1/2 cup packed small fresh cilantro sprigs

4 lime wedges

INSTRUCTIONS

Cook garlic in oil in a deep, 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon.

Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

Add broth, red pepper flakes and garlic to skillet, and bring to a simmer. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Per serving: 270 cal.; 8 g pro.; 8 g carb.; 23 g fat (5 sat., 14 monounsat., 4 polyunsat.); 217 mg chol.; 1093 mg sod.; 1 g fiber; 1 g sugar; 76 percent calories from fat.

From: Olive: The Facts About Olive Oil from The Sacramento Bee

Fiesta Vegetable Soup

Fiesta Vegetable Soup

Serves 4

1 (10-ounce) bag frozen Fiesta vegetable blend, thawed

1 (15-ounce) can black beans, rinsed and drained

1 (24-ounce) jar black bean and corn salsa (medium-heat)

2 (14-ounce) cans reduced-sodium vegetable or chicken broth

(Optional side: Tortilla chips)

1. Combine Fiesta blend vegetables, beans and salsa in a large saucepan over medium heat. Stir in broth.

2. Bring to a boil. Simmer over low heat for 10 minutes.

Comments

Taste: 4; prep: 5. Prepare in 20 minutes. Extremely simple. Sprinkle crushed chips on top.

Nutrition

240 calories, 38 g carbs, 6 g fiber, 2 g fat, 12 g protein, 1,300 mg sodium.

Source: Cook on a budget without cutting flavor by Joanie Fuson, Indystar.com

Romano Chicken

Romano Chicken

Submitted By: sal

Photo By: Lynn

Prep Time: 15 Minutes

Cook Time: 4 Minutes

Ready In: 20 Minutes

Servings: 6

"Rollups of chicken, Swiss and Parmesan cheeses, ham and herbs - breaded and quickly cooked in the microwave."

4 skinless, boneless chicken breast halves -

pounded to 1/4 inch thickness

1/4 pound Swiss cheese, sliced

1/4 pound ham, sliced thin

2 tablespoons grated Parmesan cheese

1 1/2 teaspoons paprika

1/2 teaspoon garlic salt

1/2 teaspoon dried tarragon

1/2 teaspoon dried basil leaves

1 tablespoon butter, melted

1/3 cup dry bread crumbs

1. Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.

2. Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 1/15/2009

Garlic Pita Chips

Garlic Pita Chips
Serves: 4
Serving Size: 8 chips
Take pita bread to a crunchy new level.
INGREDIENTS
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
DIRECTIONS
1. Heat oven to 350 F.
2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
3. Combine oil and garlic in a bowl.
4. Brush each pita round with the oil and garlic mixture.
5. Stack the rounds and then cut into 8 wedges.
6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
NUTRITION INFO
Calories: 126
Fat: 5.3 g
Carbohydrates:17.8 g
Protein: 3.2 g

South-of-the-Border Chicken Bake

South-Of-The-Border Chicken Bake
1 c  sour cream
1/2 c  ricotta cheese (or creamed cottage cheese)
8 oz cream cheese,softened
3 c  coarsely chopped cooked chicken,(about 3 boneless/skinless breasts)
3 c  rice,Cooked
1 1/2 c  Monterey jack cheese -Shredded
1 can cream of chicken soup (10 -3/4 oz.)
1 can chopped green chilies,(4-oz.) drained
2    tomatoes,coarsely chopped
1/2 c  pitted black olives,drained
1/2 t  salt
1/4 t  garlic powder
1 c  coarsely corn (or tortilla) chip,Crushed

Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture.

Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes.
Makes 8-10 servings.

The Big Game Chex Mix

The Big Game Chex® Mix

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.

Prep Time:15 min

Start to Finish:30 min

Makes:24 servings (1/2 cup each)

Use your favorite combination of Chex® cereal—just make sure to use a total of 9 cups.

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

2 cups honey mustard flavor small pretzel twists, pieces or nuggets

1 cup smoked almonds

1/4 cup butter or margarine

2 tablespoons yellow mustard or hot and spicy mustard

2 tablespoons honey

1 teaspoon seasoned salt

-1.  Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1.  In large microwavable bowl, mix cereals, pretzels and almonds.

2.  In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.

3.  Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 3g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.