VEGETABLE PIZZA
2 pkgs. crescent dinner rolls
2 (8 oz.) pkgs. cream cheese
2/3 c. mayonnaise (Regular or fat free)or 2 Tablespoons of Ranch Dressing.
1/2 tsp. dill
1/4 tsp. garlic powder—You can use a packet of Ranch Dressing with the mayo and not use these three spices.
1/2 tsp. season salt
Shredded broccoli, cauliflower, carrots, radishes and onions, desired amount of each
Press crescent rolls onto pizza pan. Bake for 10 minutes at 400 degrees until brown. Let cool. Mix next 5 ingredients together. Spread on cooled crust then sprinkle shredded vegetables as desired. Cool for 2 minutes, cut and serve.
BRUSCHETTA
Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)—at 400◦ for about 6 minutes. Remember to let them dry for about 3 miutes before putting the sauce on top.
Stir together tomatoes, basil, olive oil and garlic.
You can add 1 or 2 fresh plum tomatoes that you have diced to the above and it will make the whole deal look fresh.
Spoon mixture onto toasted bread slices. Serve immediately.
Makes 16 appetizers.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.
Tomato Salsa Recipe
- 1 small onion
- 2 cloves garlic
- 1/4 cup fresh cilantro
- 1 jalapeno chili pepper, chopped roughly
- juice of 1 lime (optional)
- 1 28 oz. can whole tomatoes
- 1 dash hot sauce or 1/8 tsp. cayenne pepper
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. freshly-ground black pepper
Peel and slice onion in quarters. Place in the work bowl of a food processor, fitted with a metal blade. Add the garlic cloves. Pulse four to five times, until onion is diced. Be careful not to over-process, or the salsa will end up mushy. Add the cilantro, chili pepper (with or without seeds), lime zest, lime juice, tomatoes and hot sauce. Pulse until the salsa reaches the consistency of a thick puree. Be sure to leave in some chunks, too. It makes it look more homemade. Taste and season with salt and pepper.
Serve this salsa with tortilla chips or your favorite Mexican food or store in an air-tight container for up to one week.
Serves 16.
HOMEMADE TORTILLA CHIPS
1 pkg. corn or flour tortillas (corn are lower in fat than flour)
cumin seasoning
Lite salt
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and lite salt. Bake at 375 degrees about 10 minutes, turning after 5 minutes. Make sure you watch them closely. You do not want them too brown. Store in an air tight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let sit about 5 to 10 minutes before eating so they can harden and cool.
Makes 200 chips.
HOMEMADE TORTILLA CHIPS
1 pkg. flour/corn tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. A tasty, low fat, low salt alternative.
HEARTY VEGETABLE SOUP
1 can vegetable stock (14oz)
1 can tomato puree (29oz)
1 can tomato paste (6oz)
8 cups water
1 large carrot, medium dice
2 stalks celery, medium dice
2 red-skin potatoes, medium dice
1 1/2 cups broccoli crowns
8 button mushrooms, diced
1 tablespoon black mustard seeds
4 pinches ground black mustard
2 teaspoons fine sea salt
1 teaspoon garlic powder
2 tablespoons onion powder
1 1/2 tablespoons ground coriander
3 tablespoons chopped parsley
2 tablespoons dried thyme leaves
3 tablespoons dried basil leaves
3 tablespoons dried oregano
4 dashes ground black pepper
6 handfuls pasta of choice (rottini, fusil, ziti, noodles)
This is a low cholesterol and no concentrated sugars soup - Heart Healthy!
In a large saucepan or stockpot, add vegetable stock and water and bring to a boil. Add diced carrots (hard vegetables) and full-boil for 5 minutes. Stir in Tomato Puree and Paste. Allowing to rolling boil for another 5 minutes. This begins softening the carrots.
Add all other fresh vegetables and simmer, covered, for 5 minutes. Then add the herbs & spices, stirring them in.
Simmer this for 30 minutes, partially covered. Stir in the pasta and simmer, partially covered, for another 10 minutes.
Test the softness of the carrots – if they still have just a little crunch, the soup is done. Add more simmer time if not.
Allow the soup to cool before serving (this allows the flavors to work together as it cools). Serve warm.
Makes about 1 gallon of soup. Enjoy!
Chef's note: you can add almost any vegetable in this soup. Just remember to add the hard vegetables in at the start.
TOMATO SAUCE
3 med. onion, cut into quarters
1 med. carrot, cut into quarters
1 celery rib, cut into quarters
3 garlic cloves, minced
2 tbsp. virgin olive oil
1 (28 oz.) can plum tomatoes
1 (15 oz.) can tomato sauce
1 tsp. dried basil (2 tsp. fresh)
1 tbsp. minced parsley
1 tsp. oregano
1 tsp. salt
1 tsp. red pepper
1/2 tsp. black pepper
3/4 c. freshly grated Parmesan cheese
Put onions, carrot, celery and garlic in bowl of a food processor; process until minced (you can do this by hand, too). Add olive oil to a large saute pan over moderate heat. Add minced ingredients and saute until onions are limp. Transfer to larger pot. Add plum tomatoes and break them down with a fork into little chunks. Add tomato sauce; turn heat to high and bring to boil.
As it comes to a boil, add basil, parsley, oregano, salt, red pepper, black pepper, and half the Parmesan cheese. Stir vigorously until ingredients start to boil. Let it boil for about 2 minutes, then let it cook, over low moderate heat (just above a simmer) for 45 minutes, uncovered, stirring occasionally.At end of 45 minutes, add rest of cheese; stir vigorously. Cover and let cook over the same heat for 45 more minutes, stirring occasionally.
You can use it right away to grace your favorite pasta or even as a sauce for fish or topping for a baked potato. If you don't use right away, store it, covered, in the refrigerator. If it gets too thick, simply water to it when you reheat it. I some times use this on lasagne!!!