Tangy and Sweet Tomato Soup

Ingredients

1 Red Bell Pepper

1 Yellow Bell Pepper

10 oz  containers of cherry tomatoes

1 pint of golden grape tomatoes

Drizzle of olive oil

Sprinkle of

Salt

            Pepper

Paprika

Sprinkle ¼ tsp of

Cumin

Garlic powder

Turmeric

1 cup of water or vegetable stock

3 Tbsp of Tomato Paste

Cilantro for garnish

Directions

Preheat oven to 350 degrees.  On a baking sheet place cherry and grape tomatoes cut in half along with rough chopped bell pepper.  Next, drizzle with olive oil and then sprinkle spices.  Bake for 30 minutes at 350 until caramelized.  Next, using a spatula to get all juices scrape tomatoes and bell peppers into a pot on stove set to medium – low heat, add tomato paste and water or stock and puree with an immersion blender. If you do not have an immersion blender you may put tomato mixture in a blender and then transfer to a pot.  Then taste to see if any additional spices are needed and make sure it is heated through.  Finally, ladle into a bowl and sprinkle cilantro for garnish.  Cheese may be added at serving if desired.

Yield
About 4 servings (1- 1 ½ cup servings)

Copyright 2012, Todd Vick

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Crockpot Irish Beef Stew

Ingredients

3 bay leaves

2 pounds of beef stew meat

2 cloves of garlic minced

1 tsp of thyme

¼  teaspoon of rosemary

2 tbs of all-purpose flour

1 can of beef stock

1 cup of Guinness Stout

5-6 carrots sliced

4-5 potatoes chopped into bite size chunks

½ sweet onion chopped

2 celery stalks sliced

1 package of Lipton onion soup mix

Salt and pepper to taste

2 tbs of parsley chopped

 

Preparation

Combine all ingredients except for parsley and cook on low for 6-8 hours.  Finally serve in soup bowl and top with chopped parsley.  For a great week night meal mix all ingredients and place in fridge over-night then simply pull out and plug in crock pot before leaving for work.

Copyright (C) 2012, Todd Vick

Todd’s Terrific Taco Soup

Ingredients

1 pound of ground beef or venison

1 Package of taco seasoning

¼ of an onion chopped

1 package of dry ranch dressing

2 large cans of diced tomatoes undrained

1 can of mild Rotel Tomatoes undrained

1 can of black or kidney beans

1 garlic clove minced

1 can of whole kernel corn

1 4 oz can of green chilies

2 ½ cups of water

½ teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of Chili Powder

2-3 avocados

Sour Cream

Shredded Cheddar Cheese

Frito Chips

Limes

Preparation

Brown onions and Ground Beef or Venison, drain, combine onion and meat mixture with remaining ingredients down through the Chili Powder.  Bring to a bowl then reduce heat and allow to simmer for 15-20 minutes.  Serve in individual bowls over Frito chips topped with shredded cheese, sour cream and 2-3 avocado slices for garnish.  Finally squeeze a fresh lime wedge over the soup.

Copyright 2008, Todd Vick