Thursday, September 26, 2013

Creamy Tomato Soup

As I explained in my post on Stuffed Tomatoes. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being  a home made tomato soup, The other (Stuffed Tomatoes) I posted already the link is below.

Creamy Tomato Soup Ingredients:
6 Tomato Insides left over from Stuffed Tomatoes about 4 cups no skins
4 cups of Chicken broth
1 clove of garlic grated
1 teaspoon Salt
1 teaspoon pepper
1 cup of whipping cream

Take left over insides from Stuffer Tomatoes about 4 cups and boil with 4 Cups of Chicken Broth and 1 Clove of Grated Garlic Plus Salt and Pepper and boil for 20 minutes stirring frequently. When you see that it is coming together either place in blender or use hand blender to get lumps out of soup. After thoroughly blended add 1 cup whipping cream and cook for an addition 10 minutes

Bon Appetite


Sheila Fretz

Tuesday, September 24, 2013

Yamato, Organic Yam & Tomato Soup

A Couple of years ago I gave you a recipe called Yummy Yam Butternut Squash Soup which I had created for a family member who has gone Organic. They are firm believers that when you go Organic you will feel a lot better. So after I made this fabulous soup they requested that I create more, and I even got the privilege of going to there garden to see what was available. So because we are at the end of the summer season and the beginning of Fall we had  very few choices. I know, I have all ready posted another Tomato Soup Recipe last week, but this one is a lot different than Creamy Tomato Soup.

Yields 14 Cups

Organic Yam & Tomato Soup Ingredients:2 Organic Yams
1 Organic Onion
12 Large Organic Tomatoes or 10 Organic Large Tomatoes 1 Box Cherry Tomatoes Organic
3 cups Organic Vegetable Broth
1 cup Half and Half Organic
½ cup Organic Olive Oil

 1 Large Cookie Sheet with Edges 12"X17"
 1 Knife to skin tomatoes or 2 forks to remove skin

Take Tomatoes and Core the stem and Bottom place on cookie Sheet. Next Chop Onion, Peel and Chop Yams and place on cookie sheet. Drizzle with ½ cup of olive oil and bake in oven at 350 degrees until skins are roasted and Yams have caramelized about 45 minutes .

Remove all skins from tomatoes.

Place all vegetables in Food Processor or Blender turn on and add 3 cups of Organic Vegetable Broth while on.

Next remove from food processor or blender and poor into large pot and head thoroughly then add 1 cup of Organic Half and Half.

Serve Warm with Grilled Cheese or my Bruschetta Goat Cheese Panini

Bon Appetite!

Sheila Fretz

Tuesday, September 17, 2013

Drunken Meat Sauce

So as you know I am all about cooking from the items that you have in the house. I probably go to the market almost every two weeks and My husband goes to Costco for the incidentals once a week. I don’t plan to much ahead unless it is a holiday and I cook what sounds good to me that day. So as you know I did a post on Tailgating about 2 years ago and when we came home that night. I was exhausted however, I don’t believe in wasting food. So I quickly put away the 8 Italian sausage wrapped in bacon and the not used peppers and onions plus we had a bottle of Cabernet Sauvignon that was left over; it was about 3/4 full . That next day it was overcast and dreary outside but I needed to make something with that food. So I made a huge pot of Grave as they call it on the East coast or Meat Sauce as they call it here on the West Coast. It was just fabulous.                                               

Drunken Meat Sauce Ingredients:
8 Italian Sausages (make sure they are Gluten free) wrapped in Bacon Chopped
2 Cups Celery finely chopped
8 Garlic cloves grated
3 Tablespoons Olive Oil
3/4 of a bottle of Wine
3 Bay Leaves
2 Tablespoon Basil
Salt and Pepper to Taste
2 Cups Grilled Onions and Peppers Chopped
2 32oz Cans of Crushed Tomatoes
1 16oz Can Stewed Tomatoes
1 can of tomato paste.

Serve with Gluten free Pasta

TIP Of The Day: Always use a good bottle of wine when cooking! If you would not drink it by itself than why would you want to contaminate your food with it!!!

Chop Celery and Brown in Olive oil until clear add garlic

Next add peppers and onions that have been chopped.

Add wine next with all of spices and Salt and Pepper to taste.

Cook for about 35-40 minutes 

Last add Tomatoes both crushed and stewed plus paste cook on low for next 3 to 4 hours stirring occasionally.


Bon Appetite!


Thursday, September 12, 2013

Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour
1 cup Powdered Sugar
2 sticks of butter ½ pound

Lemon Curd Ingredients
2 cups of Sugar
2 Tablespoons Corn starch
4 eggs
½ cup of lemon juice
Zest of 2 lemons

parchment paper or aluminum foil
13 x 9 pan
cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and Powdered sugar

Next Cube butter

Mash together with your hands until thoroughly combined.
Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan

Then press down until smooth
Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Lemon mixture.
Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

Take whisk and whisk in eggs two at a time.
Add Lemon Zest.

Add Juice over strainer so seeds stay in strainer.

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.
Let cook for 35 to 40 min until firm
Cool over night or for 6 hours in refrigerator.

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

Tuesday, September 10, 2013

Tri Tip on a bed of potatoes and onions plus Caramelized Carrots

I love to cook a meal that keeps giving and giving. Take for instance this fabulous Tri Tip on a bed of sliced potatoes and Onions. Its Quick and easy and you get all of the flavoring of the meat caramelizing on top of those potatoes plus if you add carrots 45 minutes prior to meet being completed.  You will have some delicious caramelized carrots to eat with your meal like we did.  I will still have about half of this meat left which I can make recipes like a New York Steak of mind sandwich which I will substitute the New York Steak with Tri Tip and later in the month a beef hot curry.

Preheat oven to 350 degrees

Tri Tip on a bed of potatoes and onions Ingredients
1 tri-tip 
2 tsp. Garlic Powder
2 tsp. Dries Rosemary
Salt & Pepper to taste
8 to 10 Yukon gold potatoes
1 Vidalia Onions
2 Tablespoons Olive Oil

Caramelized Carrots Ingredients

10 to 12 Carrots and Julienne

2 tablespoons olive oil
2 teaspoons Garlic powder
2 teaspoons pepper
1 teaspoon salt


1 Roasting Pan

1 Sheet of Aluminum foil
1 Spatula

Slice 8 and peel 8 to 10 Yukon gold potatoes.

Slice in half then 1/4 inch slices of Vidalia Onions

Place Sliced Potatoes and Onions in Pan in two layers making a bed. Drizzle olive oil over Bed of Potatoes and half of sliced Onions

Season meat then place Tri Tip On Top of Bed of Potatoes and Onions and insert meat thermometer. I use a all clad meat thermometer. Next add other half of sliced onions on top of tri tip.

Place in 350 degree oven covered in foil.

Next while meat and potatoes are cooking Peel and Slice 10 to 12 Carrots and Julienne. Place in zip lock bag julienne carrots, garlic powder, olive oil, salt and pepper; and evenly coat carrots.

When meat thermometer reaches 100 degrees add Julienne carrots and remove foil and set aside for wrapping of meat when desired meat temperature is reached.

When meat reaches 145- 150 degrees for medium pull meat and cover off out and cover for 20 to 25 minutes Use foil from cover to wrap meat in.

Leave all vegetables inside

Flip and turn mixing carrots and potatoes and onions and leave in oven while meat is resting.

Pull Out of oven after caramelized.
Serve with meat.
Enjoy and Bon Appetite!
Sheila Fretz