My sweet celiac and youngest, Izzy

Thursday, November 17, 2011

Roasted tomato soup, mozerella paninis and kale chips

Ok so after all my reflecting and mushiness from yesterday I am ready to get back to business.:)  The weather here has been going back and forth all fall and now the trees have turned and most of them are completely bare.  Last night our low was 25 and our high today didn't break 50 and we'll be down low again tonight.  Sometimes during this time of year, especially the week before Thanksgiving, I find myself uninspired and not sure what to make for dinner. 

Tonight I decided what's better on a cold winter's night that soup and a sandwich!

Roasted tomato soup:
2 1/2 lbs tomatoes, mixture of your favorites and what's in season (I used campari, cherry on the vine and small grape tomatoes)
2 medium onions, peeled and sliced
6 cloves garlic, peeled
1/2 c olive oil
salt and pepper
1 qt vegetable or chicken broth, ensure it is gfree ( I use Pacific Natural Foods)
2 bay leaves
4 TBsp of butter or butter alternative (we use the Earth balance sticks)
1/2 C chopped fresh basil
* 3/4Heavy cream is optional in this recipe but for a unique dairy free alternative you can use part coconut yogurt (plain) and coconut milk mixed well together and added

Preheat over to 450.
Wash and core the tomatoes and cut in 4ths or half depending on the size.  Place tomatoes, onions and garlic on a sheet tray, drizzle with olive oil and generously salt and pepper. Roast until carmelized - 20-30 minutes and remove.
put tomatoes, onions and garlic in a heavy stock pot with broth, bay leaves and butter and bring to boil.  Reduce heat to simmer for 20 minutes or until reduced by a third.  Use an immeersion blender to puree the soup.  Stir in basil and cream or alternative if using. Check seasonings and serve HOT!

I baked our regular gfree sandwich bread : (PS if you are in a pinch like I was today, I was able to sub C4C gfree flour from Williams Sonoma by weight as an alternative to her flour blend and it worked beautifully)

Brush outside of bread with a little olive oil and build on panini press or skillet as follows: inside the bread I brushed some basil pesto, placed a slice of tomato or 2 depending on size of tomatoes you are using and top with a slice of buffalo or fresh mozerella cheese and brush the inside of the second slice with more pesto and press away!

Kale chips are super easy:
preheat oven at 350

In a large bowl put the leaves of 4 stalks of Kale, destemmed and cut into uniform bites.  Drizzle with olive oil and salt and pepper and put on a sheet tray and bake until crispy.  Those who aren't dairy free can add a little parmesan as well. 

My kids loves these and you can make a dip using (tofutti better than sour cream for the DF) sour cream, a dollop of mayo, 1 TBSP of lemon juice plus zest from half the lemon and salte and pepper to taste. 

Tomorrow's post will be about traveling and sticking to your GF diet as well as tips of heading to a holiday party and not being contaminated! 

Everyone say a little prayer for sweet Isabelle tomorrow as well, we will be having her immunology bloodwork and echo cardiagram done at noon.

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