Roasted Tomato Soup w/ Fresh Basil

The Nemo aftermath is crazy in Boston. After my travels home from NYC, it took me almost an hour to catch a cab home. The snow banks were well over 6 feet tall, and there were no cabs in sight. I tried to walk home but failed miserably with 4 bags, so much snow, and no boots. I finally decided to go to a hotel and have them help me hail a cab. 20 minutes later I was riding in a cab with my first-ever female driver. So many roads were closed, and it was quite the adventure getting home. I trekked through the snow this morning for my wheatgrass shot, and I couldn't believe how many cars are still completely buried. 

Weather like this clearly calls for soup, so I made one of my old favorites. I have to admit that this soup should be made in the summer when tomatoes and basil are fresh and available at the farmers market, but I couldn't resist. The market was closed this weekend (and I was away), so I went to Foodies and got what I could. This recipe is inspired by a blog I used to read all the time called Two Peas in their Pod. Their recipes are great, and this soup is fantastic. Roasting the tomatoes first brings out such an amazing flavor - you won't be disappointed. Try it out this winter, and then try it again in the summer with fresh picked tomatoes and basil from the garden!

Roasted Tomato Soup w/ Fresh Basil Serves 4-6, Prep time: 15 min, Cook time: 90 min

Ingredients:
- 3 pounds roma tomatoes
- 3 Tbsp. olive oil
- sea salt & pepper
- 1 sweet onion, chopped
- 1 shallot, chopped
- 1 heaping Tbsp. chopped garlic
- 1/2 cup packed fresh basil (about 20 leaves)
- 1 can diced tomatoes (I used 14.75 oz., organic & no salt added)
- 1 qt. vegetable broth (I used organic, low sodium from Trader Joes)

Instructions:
1. Preheat oven to 400 degrees
2. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet
3. Drizzle 1 Tbsp. of olive oil over the tomatoes, and season with sea salt and pepper
4. Roast tomatoes for 45 minutes
5. In a large soup pot, heat the other 2 Tbsp. of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender
6. Add the can of tomatoes, fresh basil, and broth
7. Stir in the roasted tomatoes
8. Cook for 45 minutes uncovered over medium-low heat
9. Puree the soup with your immersion blender until smooth. 
10. Serve with sliced avocado or a grilled cheese if you are really feeling dangerous!

  

  

Winter Farmers Market Chicken Soup

Big things have been happening in my kitchen lately. Winter has been brutal, so I have had to increase my tea intake - I am drinking at least 4 cups a day, and in the spirit of accepting cool gadgets (and avoiding the microwave) in 2013, I got a few new things for my tea-drinking. I had been looking for some new mugs that are huge with a big handle, and I got some great ones at Marshalls with a very old store credit. There was a fourth one that said "Crazy Cat Lady", but that one was for Mal of course. I also got this great cuisinart electric tea kettle. It has six temperature settings and heats up in just a couple of minutes. It is faster than a standard tea kettle and safer than the microwave, so really a win-win. Lastly was the most romantic gift a girl could get from her boyfriend - an infrared thermometer. You may be wondering why it is such a life-changing gift, but we discovered in Vermont that my ideal tea temperature is 140 degrees (very hot still but not hot enough to burn my mouth). Even though the tea kettle has temperature settings, you have to steep the tea after the water is heated, so I couldn't take the chance of drinking my tea at the wrong temperature! Now all my cups of tea are perfect, and I can check the temperature of my computer, walls, feet, etc. when I'm bored. Any guys out there stuck on a Valentine's gift for your girlfriend/wife... you're welcome!

    

I had another great trip to the Cambridge Winter Farmers Market on Saturday. I was craving soup (like always), so I decided to go with a winter chicken soup - all ingredients (other than olive oil and broth) can be found at the market, and the soup is fantastic. It is hearty, sweet, and perfect for these 10-degree nights we've been having. Heat yourself up with some 140-degree tea and a bowl of chicken soup, and you'll be good to go! Spring will be here in no time...

Winter Farmers Market Chicken Soup Serves 10ish (it's a lot), Prep time: 30 min, Cook time: 2 hr

Ingredients:
- 1-2 Tbsp. olive oil
- 2 medium sweet onions, chopped
- 2 shallots, chopped
- 1 head garlic, chopped
- 5 carrots, peeled & chopped
- 5 parsnips, peeled & chopped
- A 5lb. free-range organic chicken
- 2 quarts low sodium organic vegetable broth
- Sea salt, pepper, paprika, & thyme
- 2 bunches kale

Instructions:
1. Heat olive oil over medium-low heat and add onion, shallots, and garlic for 5-10 minutes

2. Place whole chicken on top of onions and season generally on both sides with salt, pepper, paprika, and thyme

3. Add the carrots and parsnips 

4. Cover the chicken and veggies with your broth (can use half broth and half water if you want) 

5. Bring the pot to a rapid boil and then cover the pot and cook on low for at least 90 minutes 

6. Take the chicken out of the pot, remove skin and bones, and add all shredded meat back into the pot

7. Break your kale into 1-inch pieces, add to the pot, and cook for another 5 minutes

8. Enjoy your local soup!

  

Perfect Veggie Quiche

I'M BACK! I hope you haven't missed me too much over these past two weeks. I had quite the traveling adventure visiting so many of my favorite people for the holidays. After bouncing from house to house in CT, I headed up to Vermont for almost a week. I had to work for some of it, but I have no complaints. Apparently Waitsfield got close to five feet of snow over the week we were there, and I had the most beautiful views from the house while I worked. The fire was going nonstop every day, and I got in some great skiing over the weekend. I also visited an amazing natural food store called Sweet Pea that had an unbelievable selection of paleo-friendly foods. I was a bit under the weather for most of the trip, so I loaded up on echinacea teas, fresh-pressed organic green juices, and a few treats like trailmix and "nut buddies". 

  

When I finally got back to Boston I was dying to get back in the kitchen and whip up some delicious home-cooked meals. I have plenty of material to share now, and I am starting up with a delicious vegetable quiche. You can feel free to switch up the veggies, add meat (or cheese if you do that), and get creative. This recipe is very simple and came out so well. I have had a few quiche recipes that are a bit too moist/watery, and this one cooked perfectly in exactly 30 minutes. Enjoy the leftovers for breakfast the next day!

Ingredients:

Crust

- 1.5 cups almond flour

- 1/4 cup olive oil

- 1/2 tsp. baking powder

- 1/2 tsp. fine sea salt

- 1/4 tsp. garlic powder

- 1/2 tsp. dried onion (or onion powder)

- 2 tsp. parsley

Filling

- 1 large sweet onion, chopped

- 1 shallot, chopped

- 1 Tbsp. garlic, chopped

- 1 Tbsp. olive oil

- 10 white mushrooms, chopped

- 1 bag spinach

- 4 eggs

- Sea salt & pepper 

Instructions: 

1. Preheat oven to 350 degrees

2. Mix all crust ingredients in a small mixing bowl until dough forms

3. Press the dough into the pie dish working it into the dish so it fills out the full pan

4. Bake for 15 minutes until lightly brown and set aside to cool

5. Heat olive oil for filling over medium heat

6. Add onion, shallot, and garlic to oil and cook for about 10 minutes until lightly browned

7. Add mushrooms and cook for another 5 minutes

8. Add spinach and cook for another 5+ minutes until some of the liquid cooks off

9. Whisk eggs in a bowl and then add veggie mixture and S&P

10. Pour filling into the crust and bake for 30 minutes

11. Let sit at least 10-15 minutes before slicing

  

Mexican Chicken Crockpot Soup

I've said it before, and I'll say it again: I LOVE PaleOMG. Juli Bauer writes the blog, and while she doesn't know it yet, we know someone in common. She also doesn't know that Colorado is tied for my favorite state (neck and neck with California!). I am reallyyy hoping that I can make it to the PaleoFX Symposium in March so I can meet the amazing paleo presenters (including Juli), see what all the great vendors have to offer, meet some awesome new paleo friends, and explore Austin since I've never been. 

After catching up on my PaleOMG reading this morning after returning from some travel, I got inspired to create a slightly tweaked crockpot version of Juli's Chicken Tortilla Soup. It turned out to be a perfect dinner for the nasty weather. Granted it was so spicy that I sweat profusely the entire time while eating, but I am certain it was worth it. Luckily my shower was planned for after dinner, so no harm done there. I will make sure to eat the leftovers in my standard blow-drying outfit (light-weight robe with ice packs in all of the pockets to keep my body temperature down - and no, this is not a joke). I can promise this soup will keep you nice and toasty during the first snow of the season. Enjoy!

Ingredients:

- 1 sweet onion, chopped
- 1/2 giant shallot (or 1 normal shallot)
- 1 red bell pepper, diced

- 2 lbs chicken breast (fresh or frozen)

- 2 teaspoons cumin

- 2 teaspoons cayenne pepper (use less if you don't own a blow-drying outfit...)

- 1 teaspoon garlic powder

- salt and pepper, to taste

- juice of 2 limes
- 1 (4oz) can diced green chiles
- 1 (28oz) can fire roasted tomatoes
- 32 oz of broth (I used organic low sodium veggie broth)

- sliced avocado and chopped tomato, to garnish 

Instructions:
1. Arrange chopped onion, shallot, and red pepper on the bottom of the crockpot
2. Put raw chicken on top (mine was frozen)
3. Add cumin, cayenne pepper, garlic powder, salt, pepper, and lime on top of the chicken
4. Add green chilis, fire roasted tomatoes, and broth
5. Cook on high for 4 hours (or low 6-8)
6. Remove the chicken, shred it, and return it to the crockpot
7. Serve a bowl with sliced avocado and fresh chopped tomatoes (the extra tomatoes were a last-minute idea to help cut the spice a bit)
8. You can also add cilantro if you remember - I didn't!

  

Green Power Soup w/ Kale & Cauliflower

It has been a few days (sorry), and I am back in action. I was in NYC for the weekend walking the 40-mile Avon walk for breast cancer with my mom, my aunt, and the rest of our "flock". We had an awesome weekend walking everywhere from the Intrepid, Harlem, Brooklyn, Randall's Island, and everywhere in between. Highs of the weekend were:

1. Signing the dedication banner at opening ceremonies (see below) to remind myself why I walk
2. Spending the weekend chatting and laughing with two of my favorite people with great visits along the way from friends and family
3. Saying "Helloooo Newman" when we ran into the real Newman from Seinfeld on the street
4. Taking a hot shower in a truck and wearing my headlamp around the tent
5. Maintaining 100% paleo throughout the weekend (special thanks to Steve's Original!) even though I ate a can of wild salmon and cashews when everyone else was eating warm oatmeal and hot chocolate for breakfast
6. Realizing that no amount of blisters, armpit chafing (gross, I know), or sore legs will stop me from continuing to support such an important cause - I am already signed up for 2013!
7. Finding an amazing hot pink barbell at the campsite so I could get in a few crossfit moves before curling up in my sleeping bag 

   

Even though I was able to eat 100% paleo over the past five days while I was gone, I was dying to get back to my kitchen to cook some fresh, homemade meals. I will be posting all week to make up for lost time, but today's first concoction was a souper healthy dish full of vitamins and nutrients (that joke is for you, Uncle Bill!). I was feeling rundown from the travel and exhaustion, so I wanted a green power soup to bring me back to basics. Enjoy!

Ingredients:
- 2 Tbsp. olive oil
- 2 sweet onions, chopped
- 1 shallot, chopped
- 2 Tbsp. garlic, chopped
- 2 leeks, chopped (I ditch about an inch from the top and bottom first)
- 16 oz. portobello mushrooms, chopped
- 1 head cauliflower, chopped
- 2 bunches kale, stems removed
- 2 quarts vegetable or chicken stock
- 1 Tbsp. dried parsley (optional)
- 1 Tbsp. dried basil (optional)
- Salt & pepper to taste

Instructions:
1. Heat olive oil over medium heat in large soup pot
2. Add onion, shallot, and, garlic, and heat until soft (5-10 minutes)
3. Add leeks and mushrooms and cook another 5-10 minutes
4. Add cauliflower, kale, broth, dried herbs if using, salt, and pepper
5. Bring the pot to a boil, and when boiled, lower heat to medium-low (I did 3), cover, and cook for 30 minutes
6. Check to make sure the cauliflower is soft. If so, turn off heat, and let soup slightly cool for 10 minutes
7. Using an immersion blender, puree the soup in the pot. If you don't have an immersion blender, buy one! If you don't want to buy one, you can work this into your blender or food processor in batches to blend.
8. Season with any additional salt, pepper, and/or herbs as needed

  

  

Viewer's Choice: Paleo Meatza or Egg-Bake

With only 13 days left until the Avon walk in NYC, I have decided I am going to walk as many days as possible to get my feet prepared for the 40-mile trek even though I already completed my 500-mile challenge. My feet, as (too) many of you know, are not exactly my nicest feature. My mom always said that I will have no problem finding a husband one day as long as I am always wearing at least one sock! Maybe I will post a picture of my feet if I reach 10,000 followers. On the other hand, that may decrease my following back down to 20 random paleo cavemen with foot fetishes. I will have to think about this one...

On today's 5-mile lunchtime walk, I was pleasantly surprised to see there was a Tufts women's 10k road race for Columbus Day. There was amazing energy in the city, and it was a perfect day for a walk. I thoroughly enjoyed walking through the public garden with "Eye of the Tiger" blasting from the Common. I then escaped the race commotion for a bit and walked through the esplanade. I snapped a gorgeous picture of a perfect fall tree. I wish this time of year would stick around for a lot longer.  

Today's recipe started out as a variation of my standard once-a-week egg-bake/casserole, but as I went, I decided it also could be a wannabe recipe for paleo meatza. I'm leaving this one up to you! Either way, this is a perfect recipe for breakfast, lunch, or dinner and is great because it can feed five hungry people. All the veggies came from my SOWA trip yesterday, and the eggs are from Siena Farms - everything is so fresh, and I am convinced you can taste the difference. It took a serious amount of restraint to stop eating this, but I decided that a pound of turkey and a dozen eggs is probably a bit much for one day. Enjoy!

Ingredients:

- ~1lb. all natural ground turkey (or any other ground meat)

- 12 eggs

- 1 onion, chopped (I like the sweet ones)

- 1 big shallot, chopped

- 1 Tbsp. chopped garlic

- 2 zucchini, sliced

- 2 big heirloom tomatoes, sliced (forgot to include them in the picture, but I promise they were beautiful)

- Sea salt, pepper, & oregano

- 1 tsp. fat (I used bacon grease - other options are coconut oil, olive oil, avocado oil...)

- Olive oil

1. Preheat oven to 375 degrees

2. Melt your fat in a pan over medium heat, and add your chopped onion, shallot, and garlic

3. Let them cook down and soften up for 5-10 minutes and then add the ground meat

4. While the meat is cooking, put your zucchini in a gallon sized plastic bag and add some olive oil, salt, pepper, and oregano. Seal the bag and dance around for ~45 seconds or until the zucchini is evenly seasoned

5. Lay the zucchini slices on a baking sheet (I covered mine in tin foil for easy cleanup) and bake for 20-25 minutes flipping halfway through

6. Once your meat mixture is fully cooked, transfer it into a greased casserole dish using a slotted spoon to get rid of any extra fat

7. Layer your thick tomato slices on top of the meat

8. Take your zucchini out of the oven and carefully layer that on top of the tomatoes

9. Crack a dozen eggs on top of the layered dish and bake for 12-20 minutes depending on your egg preference

P.S. A few of my yolks broke during the baking process, so I broke the rest of them with a fork so everything would cook evenly.

P.P.S. If you like spicy food (I don't), you could add some cayenne pepper, hot sauce, etc. to this.