Main Dishes

Tomato Soup

The chilly, rainy weather today put me in the mood for the ultimate classic comfort food: grilled cheese and tomato soup. The soup only takes about 30 minutes to make so it’s an easy weeknight meal. 

Tomato Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 tablespoons extra virgin olive oil
  3. 1 medium onion, finely chopped
  4. 2 cloves of garlic, minced
  5. 2 tablespoons flour
  6. 1 28 oz. can plum tomatoes (preferably San Marzano)
  7. 2 tablespoons tomato paste
  8. 3 cups vegetable or chicken broth
  9. 1 tablespoon sugar
  10. 1/2 teaspoon dried thyme
  11. 1 bay leaf
  12. Salt and pepper
  13. 3 tablespoons thinly sliced fresh basil
Instructions
  1. In a 5-6 quart pot, heat the butter and olive oil over medium-low heat until the butter is melted.
  2. Add in onion and garlic and cook, stirring occasionally, for about 8 minutes until the onion is soft.
  3. Add flour, and stir to evenly coat the onion in garlic.
  4. Add in tomato paste, canned tomatoes, broth, sugar, thyme, bay leaf, and salt and pepper, stir, and then cover and simmer for about 30 minutes.
  5. Remove pot from heat, discard bay leaf, and use an immersion blender to puree until smooth.
  6. Stir in basil.
Adapted from Perla Meyers, Fine Cooking Issue 91
Adapted from Perla Meyers, Fine Cooking Issue 91
Seasoned to Impress https://seasonedtoimpress.com/

Black Bean Burgers

We try to have meatless meals several times a week, and these black bean burgers are a favorite. I found the recipe on Allrecipes.com and after giving them a try, I was sold. They’re flavorful and quick to make, and they freeze well*.  You can serve them on a traditional hamburger bun, but I like them best on a toasted English muffin, topped with sliced avocado, lettuce, tomato, cheese, and chipotle mayo (see directions below).

Black Bean Burgers
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 (16 ounce) can black beans, drained and rinsed
  2. 1/2 green bell pepper, finely chopped
  3. 1/2 onion, finely chopped
  4. 3 cloves garlic, minced
  5. 1 egg
  6. 1 tablespoon chili powder
  7. 1 tablespoon cumin
  8. 1 teaspoon Thai chili sauce or hot sauce
  9. 1/2 cup bread crumbs
Instructions
  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. Finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce or hot sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
  7. Serve on rolls with lettuce, tomato, cheese, sliced avocado, and chipotle mayo (mix ΒΌ cup mayonnaise with 2 teaspoons chipotle hot sauce).
Notes
  1. *To freeze: After forming the mixture into patties, wrap them in wax paper, put them in a resealable bag, and pop them in the freezer. Defrost on the counter for a few hours and then bake according the recipe directions.
Seasoned to Impress https://seasonedtoimpress.com/

Quinoa With Pesto and Roasted Shrimp and Veggies

Quinoa is one of my favorite healthy foods. It’s quick, easy, and versatile, and it tastes great both hot or cold. However, alone, quinoa is bland and boring, so it needs a boost from other flavorful ingredients, which is why I used basil pesto in this recipe. The pesto, combined with the sweet, caramelized flavor of the roasted vegetables and the saltiness of crumbled feta, is delicious. I also added in shrimp, but it’s a great vegetarian meal without them.

Quinoa With Pesto and Roasted Shrimp and Veggies
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 cup uncooked quinoa
  2. 1 medium zucchini
  3. 1 red pepper
  4. 1 small onion
  5. 4 oz. grape tomatoes
  6. 1/2 lb raw shrimp, peeled and deveined
  7. 3 tablespoons prepared basil pesto
  8. 1/4 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, drizzle cleaned, deveined shrimp with olive oil and season with salt and pepper. Set aside.
  3. Chop the zucchini, red pepper, and onion into 1-inch pieces, and halve the grape tomatoes.
  4. Spread vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and then roast in oven for 15 minutes.
  5. In the meantime, add 2 cups of water and uncooked quinoa to a pot. Bring to a boil, reduce heat, and then cover and simmer for about 15 minutes until the quinoa in tender and the water is absorbed. Remove pot from heat.
  6. After the vegetables have roasted for 15 minutes, remove from the oven and stir and then add the shrimp to the baking sheet. Return to the oven for about 8 to 10 minutes until the shrimp are firm and pink and then remove from the oven.
  7. In a large bowl, combine the cooked quinoa and the roasted vegetables and shrimp. Stir in the prepared pesto and feta cheese and season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/