Tomato Basil Coconut Soup

Prep time: 15 minutes

Cooking time: 45 to 50 minutes Serves 6 to 8 (about 2 quarts)

2 tablespoons olive oil
2 carrots, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup flour
4 cups puréed or diced tomatoes (fresh or canned), with juice

Scant teaspoon baking soda (it acts as a stabilizer)

1 to 2 cups water
2 teaspoons dried basil
3 stalks fresh basil
1 14- to 16-ounce can coconut milk, light or regular
2 teaspoons sugar
2 teaspoons light-colored vinegar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Dash cayenne or other spicy pepper

In a stockpot, heat oil over medium heat and cook carrots, onion, and garlic until soft and translucent, about 7 minutes. Sprinkle flour on the vegetables and cook 3 minutes longer, slightly browning the flour. Working quickly, add the tomatoes, baking soda, and 1 cup water to the pot and stir. Bring to a boil, reduce heat to a simmer, and add herbs, coconut milk, sugar, vinegar, salt, pepper, and cayenne, stirring to combine. Simmer for 30 minutes, thinning with water if desired. Allow to cool slightly. Remove herb sprigs and purée the soup in batches, either in a blender or using an immersion blender, until smooth. Taste and add salt and pepper as needed.

The moral of the recipe; go for it. Make supper. I didn’t simmer or add water, my garlic was a little old, and like I said, no carrots or basil. And still, delicious. I served it with a grilled Cashew Bettah Cheddah sandwich for a  very satisfying meatless Monday.  So get in there and make something delicious.

Tuna Salad with Tumany Veggies

Ok no joke, when Warren brought this recipe in recently I said, “Oh sure Warren, I can hardly choke down tuna with celery if it’s not cut super fine.  You think these kids are gonna wanna eat tuna with onions, carrots, cucumber AND celery?”

BOY WAS I WRONG!  “In my FACE!” The kids were too polite to say…
During our Friday tastings at Jefferson High, even the kids who’d never COOKED with us before were eating it up.

2 cans tuna
1 medium red onion, finely chopped
3 celery stalks, finely chopped
3 carrots, grated
1 cucumber, peeled and diced
3 Tbs fresh cilantro leaves, chopped
3 Tbs fresh lime juice
Salt and Pepper to taste

Combine all of the ingredients in a bowl.  Season to taste!


Beets and Greens Quesadillas

1 tbsp vegetable oil
1/2 medium-size onion, sliced thinly
1 unpeeled beet, sliced very thinly
1 bunch 4 to 5 cups beets greens, chopped finely
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 tbsp water
6 (8 inch) or 3 (10 inch) tortillas
1 heaping cup of Monterey Jack or cheddar cheese

1. Heat the oil in a 10 or 12 inch skillet. Add the onion and beet, and sautee over medium-high heat for about 6 minutes, stirring often.

2. Add the greens, chili powder, cumin, oregano, salt and water, and stir until the spices and salt are well distributed. Cook over medium heat for 2 to 3 minutes, or until the vegetables are soft and all the water has evaporated.

3. Transfer the cooked vegetables to a bowl, then wash and dry the skillet. Heat the clean skillet over medium-low heat and oil lightly. Lay a tortilla in the pan, then spread about 2 tablespoons of cheese over half of the tortilla. Cover the cheese with 2 to 3 heaping tablespoons of the cooked vegetables. Spread another tablespoon of cheese over the vegetables, then fold the tortilla in half and flip it with a spatula. Cook for 1 to 2 minutes on each side, until the tortilla is nicely browned and the cheese is melted through.


Remolacha y los Verdes Quesadillas

1 cucharada de aceite vegetal
1 / 2 cebolla mediana, en rodajas finas
1 remolacha sin pelar, en rodajas muy finas
1 manojo de 4 a 5 tazas de hojas de remolacha, finamente picado
1 cucharadita de chile en polvo
1 / 2 cucharadita de comino molido
1 / 2 cucharadita orégano seco
1 / 2 cucharadita de sal
2 cucharadas de agua
6 (8 pulgadas) o 3 (10 pulgadas) tortillas
1 taza colmada de Monterey Jack o queso cheddar

1. Calentar el aceite en una sartén de 10 o 12 pulgadas. Añadir la cebolla y la remolacha, y cocine a fuego medio-alto durante unos 6 minutos, revolviendo con frecuencia.

2. Añadir las verduras, el chile en polvo, comino, orégano, sal y agua, y revuelva hasta que las especias y la sal están bien distribuidos. Cocine a fuego medio durante 2 ó 3 minutos, o hasta que las verduras estén blandas y toda el agua se haya evaporado.

3. Transferir el verduras cocidas en un bol, a continuación, lavar y secar la sartén. Calentar la sartén limpia sobre fuego medio-bajo y ligeramente grande. Coloque una tortilla en la sartén, luego se extendió alrededor de 2 cucharadas de queso más de la mitad de la tortilla. Cubra el queso con 2 a 3 cucharadas colmadas de las verduras cocidas. Extender otra cucharada de queso sobre los vegetales, luego doble la tortilla por la mitad y tapa con una espátula. Cocine durante 1 a 2 minutos por cada lado, hasta que la tortilla se dore bien y el queso se derrita a través.