Roasted Pepper and Tomato Soup

I made this soup using the olive oil that I purchased at Tastemaker's in Lemoyne.  If you don't have this specific olive oil, you can use any olive oil with italian herbs or add some sun dried tomatoes to the soup, as well.  If you do not have an immersion blender, this soup can be pureed in a blender, but be VERY careful and do small batches at a time.  Makes 6 servings.

  10 Ounce Grape Tomatoes                                                      2 Tbl Garlic Clove

  3 Large Red Bell Peppers                                                         1 Bunch Basil Leaves

  2 Tbl Tuscan Herb Olive Oil                                                    1 Tsp Dried Oregano

  28 Ounce Tomato Puree                                                          1/2 Tsp Rosemary

  1/2 Cup White Wine                                                                4 Ounce Romano, Grated

  2 Cups Vegetable Stock                                                           1/2 Cup Heavy Cream

  1 Tbl Tuscan Herb Olive Oil                                                    Salt

  1 Tbl Leek                                                                               Pepper

Heat oven to 325 degrees.  Put a layer of foil in the bottom of a baking sheet.  Wash tomatoes and coat in Tuscan Herb Olive Oil.  Place on baking pan.  Core, seed and quarter the bell peppers.  Coat in Tuscan Herb Olive Oil.  Add to pan with tomatoes.  Bake for about 45 minutes until soft.  Once the tomatoes and peppers are done, remove from the oven and set aside.

Mince the leek and the garlic.  Heat 1 Tbl Tuscan Herb Olive Oil in a large stock pot over medium high heat and sauté the garlic and leek until fragrant.  Add the stock, tomato puree, basil leaves and oregano.  Dice the tomatoes and peppers and stir in.  Lower the heat to medium and simmer for 20 minutes.   Remove from the heat, add the heavy cream and cheese, puree with an immersion blender.  Season with salt and pepper to taste.

Per Serving: 277 Cal (53% from Fat, 16% from Protein, 31% from Carb); 11 g Protein; 17 g Tot Fat; 7 g Sat Fat; 8 g Mono Fat; 22 g Carb; 5 g Fiber; 10 g Sugar; 252 mg Calcium; 3 mg Iron; 786 mg Sodium

Mexican Poultry Wraps

I love slow cooker recipes any time I know I have a short time in the evening between when Hubby gets home and runs back out the door.  This can be made with either chicken or turkey thighs. 

  2 Lb Turkey OR Chicken Thighs, Skinned             

  4 Ounce Chopped Chilis                                       

  2 Tbl Worcestershire                                    Toppings

  2 Tbl Chili Powder                                               Cheese, Shredded

  6 Ounce Tomato Paste                                         Sour Cream

  6 Ounce Water                                                    Tomatoes, Diced

  1/4 Tsp Garlic Powder                                          Peppers, Sliced

  1/2 Tbl Cumin                                                      Lettuce, Shredded         

  1/4 Tsp Onion Powder                                                             

  8 Large Wheat Tortillas

Place poultry in a slow cooker.  Stir together tomato paste, water,Worcestershire sauce and spices.  Pour over turkey.  Cover and cook on low for 6 to 8 hours.  Remove turkey from bones and shred.  Combine with sauce and spoon onto tortillas, top, wrap and Enjoy!

Local Shopping Stop 3 - Tastemakers

My sister in law mentioned that she liked balsamic vinegars, so we found ourselves at Tastemakers.  This is a wonderful little shop full of different balsamic vinegars, olive oils and salts.  The best description is found at their website:

"Welcome to Tastemakers™, a brand a new oil and vinegar taphouse and tasting emporium created to provide Central Pennsylvania with the freshest, finest, and broadest selection of extra virgin, naturally flavored and fused olive oils from around the world; aged traditional and naturally flavored balsamic vinegars from Modena, Italy; specialty salts and blocks; other fine flavorings and gourmet accessories."

While there, I purchased a Black Cherry Balsamic vinegar for use with the ducks and geese that Hubby had successfully been hunting.  Duck breast marinated in just the vinegar was wonderful.  I also picked up some Italian Seasoned Olive Oil.   Seasoned with Sun Dried Tomato and various Italian spices, it's taste is reminiscent of bread dipping oil.  Sarah asked what I was going to do with it - and I picked up a recipe for roasted tomato and pepper soup that they had on the shelf.  While I used it as a guide rather than an actual recipe, it was wonderful and will be shared later.  In addition, I used it for the following:

• Sauteing garlic and arborio rice for a rabbit risotto.
• Brushing dinner rolls with the oil and grilling to eat along with soup.
• Roasting vegetables for the tomato and pepper soup.

Try the, and try a variety of the oils and vinegars, you'll be glad you did.

Italian Chicken - A La Kathleen Ronk

When I make this for myself, I omit the onion and add garlic.  I also use whole grain pasta.

  1/3 Cup Green Pepper, Chopped                          15 Oz Spaghetti Sauce

  1/3 Cup Green Onion, Chopped                           3/4 Ounce Chicken, Flaked With Fork

  1 Tbl Butter                                                       4 Ounce Sliced Mushrooms

  7 Oz Spaghetti, Cooked And Drained                  1/2 Cup Sliced Black Olives

Sauté green pepper and onion in butter.  Combine with remaining ingredients, except cheese.  Pour into greased 1 1/2 quart casserole.  Sprinkle with cheese.  Bake at 350 degrees for 25 to 30 minutes or until heated through.

Poultry Broccoli Casserole

  Frozen holiday turkey or small game in the freezer?  Make this casserole.  Serves six.  I found this recipe at the American diabetes association website.

    20 Ounce Frozen Broccoli                   1/2 Cup Skim milk

    2 Cup Turkey, Cooked & Diced           1/2 Cup Cheddar Cheese, Grated

    10 Oz Cream Of Mushroom Soup    

Preheat oven to 375° F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top.  Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top.  Bake for 30 minutes. Let stand 5 minutes before serving.

Per Serving: 241 Cal (53% from Fat, 32% from Protein, 16% from Carb); 20 g Protein; 14 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 4 g Poly Fat; 10 g Carb; 3 g Fiber; 180 mg Calcium; 466 mg Sodium; 55 mg Cholesterol

Poultry Bake

  This bake can be made with any poultry - chicken; turkey; goose; or, according to Pennsylvania, rabbit.

    1 1/2 Cups Sharp Cheddar Cheese,             1 Cup Mayonnaise

        Shredded                                                  1 Tablespoon Lemon Juice

    1 Tablespoon Flour                                      1/2 Teaspoon Dried Oregano

    16 Ounce Poultry                                         1/4 Teaspoon Salt

    1 Cups Celery, Sliced                                  1/4 Teaspoon Black Pepper

    1 Cups Carrot, Sliced                                  1/2 Teaspoon Crushed Red Pepper

Heat oven to 400 degrees.  Cook and shred the poultry.  Mix 1 cup cheese with flour.  Add turkey, celery, carrots, mayonnaise, lemon juice and seasonings.  Mix and put into a 9 by 13 baking dish or oven safe dish that will hold the mixture.  Sprinkle with remaining cheese.  Bake 30 - 35 minutes.

Healthier Tuna Salad

Making a lunch is healthier than eating out because you can control volume and content.   When I first saw a recipe with tuna and apple, I was skeptical, but it really works.  I like to use Greek yogurt - it doesn't separate as easily and increases the protein.

    10 Ounce Tuna, Drained          1/2 Cup Carrot, Shredded

    5 Tbl Plain Low-Fat Yogurt    1/2 Cup Granny Smith Apple, Diced

Mix all ingredients and enjoy.