Tomato Basil Soup
Servings: 6 people
Ingredients
2 ½ pounds, about 12 Roma tomatoes, halved
3 medium carrots, peeled and cut into small chunks
Extra virgin olive oil
Kosher salt
Black pepper
2 medium onions, chopped
5 garlic cloves, minced
14 oz container of canned crushed tomatoes
1 bunch (2 ounces) fresh basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground cumin
3 cups water
Croutons, Grilled bread, or toast for serving
Directions
Preheat your oven to 450°F.
In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil, and a pinch of salt and pepper. Transfer to a large baking sheet and spread well in one layer. Roast in the heated oven until the tomatoes have deflated and begun to char at the edges, about 45 minutes. Set aside for a to cool. You can even do this step a day in advance.
Transfer the roasted carrots and tomatoes (along with their skin and seeds) to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree.
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
Pour the roasted tomato mixture into the pot with the onions. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 3 cups of water. Season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 60 minutes.
Transfer the soup to serving bowls. If you prefer a smoother soup, use a handheld processor and process until you achieve the consistency you like.
If you like, top each serving with a generous drizzle of extra virgin olive oil and grilled bread. I also like to serve a cup of this soup with a sandwich for a light dinner.
Oven Fried Fish filet Sandwich
Ingredients
2 hoagie rolls, lightly toasted
Leftover oven-fried fish fillets
Tartar sauce, horseradish sauce, or mayonnaise
Sliced fresh tomato
Lettuce
Directions
Preheat the broiler. Put the fried fish in the oven and broil for one to three minutes on each side. Make sure to watch the fish as it heats. You don’t want to burn the outside before the inside is thoroughly reheated. Your leftover fried fish will be ready to eat when it reaches an internal temperature of 145 degrees Fahrenheit.
Spread the inside of the roll with your favorite sauce, and add fish and remaining ingredients, according to taste/ Serve with a cup of soup.
For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
1 tablespoon mild taco seasoning
Directions
To make the bowls
Preheat oven to 400°F.
Spray both sides of the tortilla with cooking spray. Press the tortilla into an oven-safe round bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the lower rack of the oven for 15 minutes, until the edges are browned. Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
For the salad mix
In a medium bowl, combine the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Mix to combine. Add a;t to taste. Add hot sauce to taste, if desired.
To assemble
Place 1 cup of shredded lettuce in the bottom of each bowl. Divide the steak mixture evenly between the two bowls. Top with avocado, jalapenos, and cheese. Serve with the ranch dressing.
Make a special Ham and Cheese Sandwich, such as a Monte Cristo or the French version of Croque Monsieur
Food historians believe that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur that was originally first served in a Paris cafe. According to oral accounts, the Monte Cristo sandwich is said to have been first served in southern California.
Croque Monsieur, the French version has ham, Gruyère cheese, and béchamel sauce. Monte Cristo sandwich contains ham and cheese that is dipped in egg, fried, and topped with powdered sugar.
These sandwiches can be rich and not very healthy. My easy version is better for you [somewhat!!] because I don’t deep-fry them. I prefer the Monte Cristo sandwich. You can make this sandwich with two layers or three. I make the 2-layer sandwich for my family and served it with a cup of my Asparagus soup. See recipe.
Monte Cristo Sandwich
2 servings
Ingredients For 3 Layer Sandwich
6 slices of sturdy bread
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
8 thin slices of baked ham
4 slices Swiss cheese
4 slices American cheese
2 eggs
2 tablespoons heavy cream
Pinches of salt and pepper
3 tablespoons butter
Directions
Beat eggs in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese between the layers of bread to make 2 sandwiches. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
Serve with pickles and a garden salad.
Monte Cristo Sandwich
2 servings
Ingredients For 2 Layer Sandwich
4 slices of sturdy bread
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 thin slices of baked ham
2 slices Swiss cheese
2 slices American cheese
1 egg
1 tablespoon heavy cream
Pinches of salt and pepper
2 tablespoons butter
Directions
Beat the egg in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese and place half on two bread slices.
Top each with a bread slice mustard side down. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
Tuna Salad On Pumpernickel Bagel
4 servings
Ingredients
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Directions
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Sausage and Peppers Hero Sandwiches
2 servings
Ingredients
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Directions
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
So how did we come by the cheesesteak? Here is how the legend goes:
During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch and smelled the meat and onions. Pat never got a bite because the cab driver asked how much? Pat didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, Heyforget about those hot dogs, you should sell these. It was not until 20 years later that cheese was added to the sandwich by longtime employee, Joe Lorenzo, who was tired of the usual preparation and added some cheese.
According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard.
In 1940, the brothers opened Pat’s King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese, and pizza sauce later became options along with various condiments and side dishes.
In 1970, Pat Olivieri retired and moved to southern California. A dispute over ownership broke out with Pat’s lawyer son, Herbert, on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.
The reason the cheesesteak really blossomed was because of Pat himself. He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities and they made him into a star.
Here is how I make this sandwich at home.
Ingredients
2-3 tablespoons vegetable oil
1 extra-large onion diced
1 pound ribeye steak fat removed, very thinly sliced and each slice cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 (8-inch long) Italian loaf, 2 hoagie rolls or 2 baguettes, heated
4-6 slices Provolone or American cheese or both
Hot peppers or ketchup, optional
Directions
Heat a stove-top griddle or frying pan over medium heat. Once hot, add 2 tablespoons of oil and the diced onions. Cook onions for 2 to 3 minutes until they are just beginning to brown.
Add the sliced meat and more oil if needed. Cook 4 to 5 minutes, using a spatula to continually move the steak around and break it up into smaller pieces. Cook until all of the pink is gone. Sprinkle the meat and onion mixture generously with salt and pepper.
Separate meat into two piles for each cheesesteak sandwich. Place 2-3 slices of cheese on each pile of steak and let them melt slightly.
Invert a warm hoagie roll on top of each pile. Allow to heat for 1 minute.
Use a long spatula to scoop the cheesesteak and roll off the griddle/frying pan. Flip the sandwich over onto a serving plate and add your favorite optional toppings, and serve.
Whole Wheat Rye Bread
Ingredients
1 ½ tablespoons instant yeast
1 ½ cups rye flour
2 cups warm water
1 ½ tablespoons caraway seeds
1 tablespoon deli rye flavor
3 cups whole wheat bread flour
2 tablespoons whole-grain bread improver
1 ½ teaspoons kosher salt
Directions
In the large bowl of an electric mixer fitted with a paddle attachment, mix together all the ingredients except the whole wheat bread flour and salt. Mix until smooth. Combine the bread flour and salt. Add 1 cup of the flour at a time to the rye mixture in the mixer. When smooth, change the attachment to the dough hook and knead the dough until smooth, about 5 minutes. Place the dough in a greased bowl, cover and let rise until double about 60 minutes.
Place a piece of parchment in a round cake pan. Turn the dough out onto a breadboard and shape it into an oval. Place the shaped loaf in the pan with parchment. Cover and let rise while the baking pan and oven heat.
Turn the oven to 500 degrees F and place a Cloche pan or Dutch oven in the oven while it is heating. After the oven temperature reaches 500 degrees F continue to heat the oven for 15 minutes.
With a sharp knife cut 3 slits in the top of the risen bread.
Carefully and using hot mitts remove the cover from the baking pan. Pick up the dough in the parchment-lined pan with the parchment and place it in the bottom of the baking pan. Cover and return the pan to the oven to bake for 15 minutes.
Turn the oven down to 450 degrees F, open the oven and remove the cover from the baking pan with hot mitts. Close the oven and bake for 15-20 minutes more or until the internal temperature of the bread reaches 200 degrees F on an instant-read thermometer. Remove the bread to a wire rack to cool completely before slicing.
Open-Faced Rueben Sandwich
2 servings
Ingredients
2 large slices of rye bread
2 tablespoons mustard
8 thin slices of corned beef
4 slices swiss cheese
½ cup drained sauerkraut
4 tablespoons thousand island salad dressing
Directions
Spread each slice of rye bread with 1 tablespoon of mustard. Lay 4 slices of corned beef on top of the mustard. Spread ¼ cup sauerkraut over the meat. Spread 2 tablespoons dressing over the sauerkraut. Top each slice with two pieces of cheese. Heat the sandwiches in a hot oven, air fryer or toaster oven until the cheese melts. Serve with a kosher pickle and some onion rings.
Sub/Po-Boy Rolls
I like to make these sandwich rolls ahead and keep them in the freezer to make sandwiches for dinner or for company. Of course, you can use store-bought rolls also.
Makes 6 rolls
Ingredients
3 cups bread flour
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 Tablespoon vegetable shortening( I use Spectrum)
1 1/4 cups warm water
1 1/2 teaspoons kosher salt
Directions
In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-inch long roll. Place the rolls onto a large parchment-lined baking pan, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.
Preheat the oven to 375º F. Bake the rolls until light golden brown, about 25-30 minutes. Transfer to a wire rack to cool completely. Freeze in ziplock freezer bags for future use.
Grilled Sausage & Pepper Sandwiches
Serve with a mixed green salad.
Ingredients
Sub (Hoagie) Rolls, homemade or store-bought
10 Italian Sausage links (any type)
Olive oil
2 garlic cloves minced
4 bell peppers (red, orange, yellow and green) seeded and sliced
2 sweet onions, peeled and sliced into rings.
Crushed red pepper
Salt
Directions
Pour 2 tablespoons oil into a large saute pan and add the garlic. Heat the oil and then add the peppers, onions, salt, and crushed pepper to taste, cover the pan, turn the heat to low and let the mixture cook while the sausages grill.
Heat an outdoor grill or stovetop grill pan. Brush the sausage links with olive oil. Turn the heat down to medium-low and grill the sausages for 20-30 minutes or until they reach an internal temperature is 145 degrees F. Split the rolls, brush with oil and lightly grill the cut sides.
Place the grilled sausages in the skillet with the peppers and onions. Heat for a few minutes.
Serve a sausage link in each roll and top with some of the onion and pepper mixture.
Brisket Sandwiches
This sandwich uses leftover BBQ brisket and coleslaw. See the recipes on this post.
Corn-on-the-cob is a great side dish for this sandwich.
Ingredients
BBQ Beef Brisket
BBQ Sauce
Red Cabbage Coleslaw
Sub Rolls
Cheese Slices (white American, white cheddar, or your favorite
Directions
Shred some of the leftover brisket and reheat it, adding additional BBQ sauce.
Lay the bottom of the rolls in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
Place the desired amount of shredded brisket on top of the cheese covered bread half and add a layer of coleslaw. Place the top half of the bread on top and serve with plenty of napkins.
Philly-Style Steak Sandwiches
2 sandwiches
Ingredients
1 medium yellow onion, thinly sliced
1 small bell pepper, thinly sliced
1 garlic clove, grated
1/2 teaspoon dried oregano
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1 boneless rib eye steak, about 10 ounces and about 1 inch thick, trimmed of all fat
2 hoagie (Italian sub) rolls, split
2 thin slices white American cheese, each folded in half
2 thin slices provolone cheese, each folded in half
Directions
Cut the steak into paper-thin slices.
In a medium bowl combine the onion, peppers, garlic, olive oil, and oregano. Season with salt and pepper and toss to coat evenly. Set aside.
Heat a skillet (with a cover) and add the butter. Add the steak slices and cook quickly, about a minute on each side. Remove the steak to a plate and add the vegetables to the skillet.
Cook the vegetables until they are soft and tender, about 5 minutes, stirring occasionally. While still in the pan, divide the vegetable mixture into two long piles. Divide the steak slices in half and place on top of the vegetables. Place a folded slice of provolone cheese and a folded slice of American cheese on top of each steak mound. Cover the pan and heat on low just until the cheese begins to melt.
Brush the cut sides of the rolls with a little olive oil and toast under the broiler just until lightly brown. Place one steak mound on each role and serve.
Mixed Green Salad With Homemade Ranch Dressing
Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tablespoons. fresh lemon juice
1 clove garlic, grated
1/4 teaspoon Louisiana-style hot sauce
¼ teaspoon black pepper
1 tablespoon chopped chives
Salad
1 head Boston or Bibb lettuce
1 bunch arugula
8 cherry tomatoes, sliced
1/2 cucumber, peeled and sliced into half moons
¼ of a red onion sliced thin
Directions
In a small bowl, whisk together the sour cream, buttermilk, lemon juice, garlic, hot sauce, and pepper; stir in the chives.
In a large bowl, toss together the lettuce, arugula, tomatoes, red onion, and cucumbers. Drizzle with some of the dressing and serve the remaining dressing on the side.
Neapolitan Meatballs
Makes 12 large meatballs
Ingredients
1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below
Directions
Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.
Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.
For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise
Directions
Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.
New York-Style Pizza Sauce
Ingredients
1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute
Directions
Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.
