Pasta with Sausage & Tomato Skillet

As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.

With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!

Pasta with Sausage & Tomato Skillet

Ingredients:

• 1/2 pound sweet Italian sausage links, sliced

• 1/4 cup diced onion

• 2 cloves garlic, minced

• 2 cups fresh tomatoes, diced

• 3/4 cup whipping cream

• 1/4 tsp salt

• 6 ounces pasta, can use gluten free

• 1 1/2 Tbsp minced parsley

• grated parmesan cheese

Directions:

1. Cook sausage in a cast iron skillet on medium heat until it is no longer pink.

2. In a separate pot, cook pasta according to directions.

3. Add onion and garlic and cook until onion is tender and sausage is light brown.

4. Add tomatoes, cream, and salt.

5. Simmer until the mixture thickens, about 4 minutes.

6. Drain pasta and add to sausage mixture, stir until well combined.

7. Serve with parmesan cheese on top.

Roasted Tomato & Basil Soup

One of the best things about homesteading is the bounty of garden goodness that seemingly comes in all at once! Sometimes it's necessary to get creative with what to do with a lot of the same vegetable. For months, I’ve been waiting for my first red tomato, and now I’m picking a basket full each day. With likely a two year supply of salsa, I’m now making tomato soup to enjoy on a cold winter day. After roasting, I’ll follow guidelines to safely preserve the soup in mason jars and store for a later use.

INGREDIENTS:

• 3 pounds fresh tomatoes

• 1 handful of fresh basil, to taste

• 2 large onions, chopped

• 4 garlic cloves, sliced

• salt and pepper, to taste

DIRECTIONS:

1. Heat oven to 350 degrees, F

2. Place the tomato mixture into a large bowl and mix.

3. Place mixture onto a large baking sheet, and place in the oven for 20-25 minutes.

4. Remove pan from the oven once vegetables are softened. Drain off liquid and place tomato mixture into a blender, such as a Vita-mix.

5. Mix on high/puree until contents are well blended.

6. Add tomato paste to thicken or water to loosen mixture.

   *I like mine a little thick so I can add some cream later and it’s not too runny.

From this point, you may can or freeze or just enjoy this fresh soup today.

Slow Cooker Tomato Soup

Nothing says childhood more than tomato soup. It was my favorite growing up, however, it was soup of a can. That paired with a gilled cheese sandwich made me smile. While soup from a can is convenient, it’s loaded with a lot of sodium, and is really not as healthy as the label claims. Preparing homemade soup can seem overwhelming with the abundance of ingredients, however, I promise it’s really easy….and fun. Here is a take on a flavorful soup that can be started in the morning before work and then enjoy it as soon as you get home from work.

Slow Cooker Tomato Soup

INGREDIENTS:

• 2 (28-ounce) cans whole peeled plum tomatoes with basil

• 1 (15-ounce) can tomato sauce

• 1 1/2 cups vegetable broth

• 3 cloves garlic, minced

• 1 onion, diced

• 1 red bell pepper, diced

• 2 tablespoons tomato paste

• 1 1/2 teaspoons dried oregano

• 1/2 teaspoon Himalayan pink salt

• 1/2 teaspoons freshly ground pepper

• 1/3 cup heavy cream

• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Place tomatoes into a slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.

2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

3. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.

4. Serve immediately.

Summer Gazpacho

The first time I experienced Gazpacho was at a friend’s house at Colonial Beach.  I smile at myself when I recognize how much I don’t know in life.  It is funny, you know.  Here I am a health and wellness coach, yet I’d never experienced this summer soup. Rather than see this as an “oh, no” thing, I choose to digest this experience as humorous.  After all, my sheltered life, thus far, has kept me from experiencing much about this world.  That’s changing though, each and every day.  

When I think of soup, I think of piping hot, savory bowls of goodness that usually experienced in those cold winter months.  Gazpacho is a cold soup that’s experienced in the warmer summer months. It’s a lot like a beverage really.  It can be drank from a glass rather than from a bowl.  In a gathering situation, it’s probably easier to serve in cups rather than bowls.  

At the farmer’s market this morning there was an abundance of tomatoes, which is why I chose to prepare this recipe.  It’s the time of year for cucumbers and peppers too, all of which is delighted in this soup. Personally, I like a smooth soup, but not everyone does.  The original recipe called to strain the soup through a sieve, but I wanted to reap the benefits of the fiber and nutrition, so I omitted that step.  If you are a person who enjoys a chunkier soup, then only puree half of the batch.  Again, the best part of cooking is creating a dish to your own liking.  Flavor up and enjoy the experience of tasting good, nutritious foods. 

Weather today: hot and humid today with the high at 95 degrees.

Listening to: Today’s Country on Pandora

Scent in the diffuser: Harmony

Summer Gazpacho

Ingredients:

• ½ English cucumber

• ½ large red bell pepper, stemmed and seeded

• 2 pounds ripe red tomatoes, cut into ½-inch wedges

• 1 large shallot, chopped

• 1 garlic clove, finely chopped

• 2 TBSP balsamic vinegar

• Pinch sea salt

• 3 TBSP olive oil

Garnishes: quartered cherry tomatoes, chopped chives, grilled or toasted bread (optional)

 Directions:

1. Cut 2” of the cucumber in ¼” pieces and set aside for serving; coarsely chop remaining cucumber and place into a large bowl.  Cut one-quarter of the bell pepper into ¼” pieces and set aside for service; coarsely chop remaining bell pepper and add to bowl with chopped cucumber.  Add tomatoes to bowl and toss with shallot, garlic, 2 TBSP vinegar, and salt.  Let stand 30 minutes at room temperature to let flavors meld.

2.  Transfer tomato mixture along with any accumulated juices to a blender.  Add 3 TBSP oil and puree on medium speed until smooth; season with salt and vinegar to taste.  Strain through a coarse mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour. *I chose not to strain my soup, because I wanted all the fiber.

3. Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces.  Drizzle with oil and season with salt.  Serve with bread, if using.