Oh the joy of discovering excellent recipes!  My heart is full with happiness and my stomach cannot wait to taste this nurturing soup again.  I wish I could claim full credit, but I cannot.  This is the fine work of Cook's Illustrated and America's Test Kitchen.  The original recipe is called Creamless Creamy Tomato Soup.

It serves 6 to 8, easy.  I enjoyed it twice in one day last weekend, it's so smooth and satisfying. It's called creamless AND creamy because the recipe does not call for heavy cream or half-n-half.  The creamy texture comes from using 3 slices of sandwich bread.  I kid you not, it's the secret ingredient to its success.  My family didn't have a clue; they didn't even ask.  They just slurped it down as they groaned over their bowls.

HERE'S ALL IT TAKES

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• Pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 2 tablespoons brandy (optional)
• 1/4 cup chopped fresh chives

Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step.

The original recipe is called Creamless Creamy Tomato Soup, published September 1, 2008, from Cook's Illustrated.com.

MY COOKING NOTES:

• I wanted to use my very favorite canned tomatoes, San Marzano whole plum tomatoes.  They're sweet with the right level of acidity for soups and sauces.  They cost more than the average can of whole tomatoes, but they're worth it when I need a tomato sauce to stand alone.  I use the other brand tomatoes for chilis and salsas.  Taste them for yourself and you'll know where I'm coming from.
• I saved the pinch of red pepper flakes as the last seasoning before serving the grown ups.  I was afraid the heat would be noticeable to the kiddos.  I wanted them to love this soup and didn't need reasons for them not to like it.
• I skipped the brandy.  No one in my family has ever tasted it.  I don't keep it on hand.  So, I figured no one would know it was missing. Right?
• I didn't have onion chives, but I did have garlic chives from the herb garden.  They were perfect.
• I used my immersion blender to puree the tomato-bread mixture.  Then I passed it through a mesh strainer before adding the broth.  This removed the seeds and stray bits of tomato skins, along with taking the soup to the next smoothest texture.  It makes all the big difference in making the soup feel creamy in the mouth.  It's worth it when I take the extra 3 minutes to strain the soup.
• Next time, I'm doubling the recipe so I can freeze servings for make-ahead-lunches.  Since there's no dairy involved, this recipe is sure to hold up for future meals.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

This cheesy broccoli and rice recipe was a BIG HIT with the family.  It made a perfect side to a batch of crispy, chicken.  It, also, made a filling vegetarian lunch the next day.  I thought it was even better the next day.
Broccoli rice recipes I've tried in the past left me with overcooked broccoli and dried out rice.  I like my broccoli to have a bite and I want the rice to blend with the creamy cheese sauce that holds it all together.

Well, I was so impressed with the creaminess of the Smoked Gouda and Cheddar Mac with Spinach recipe, I thought I'd follow it again to make my own creamy, cheesy broccoli rice recipe. The results yielded a dish full of broccoli goodness and soul satisfying creaminess.

Precooking the long grain rice gave me control to have a moist, fluffy and flavorful rice.  Blanching the broccoli ensured I would have the right bite to my vegetable.  Then baking it off in the oven for 20 minutes brought all the ingredients together under a topping of sharp cheddar cheese.  Mmmmm...

HERE'S ALL IT TAKES

First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.

• 1 cup long grain rice
• 1 1/2 tablespoons oil
• 2 garlic cloves, sliced thin
• 2 cups hot water

In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring.  Add hot water, stir; cover with lid.  Reduce heat to low and cook 12 minutes, or until water is absorbed.

PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.

While you're waiting for the rice to absorb the water,
blanch the broccoli.

• 3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces

Blanch 4 minutes in boiling water.  Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain.  Allow broccoli to cool enough to handle.  Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.

Bring it all together.

• 2 1/2 cups cooked rice from above
• 1 1/2 cup sharp cheddar cheese, grated
• 1 cup Monterrey jack cheese, grated
• 1 (12 ounce) can CARNATION Evaporated Milk
• 2 tablespoons  yellow onion, finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Measure out the rice. (You'll have leftover rice.)

In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper.  Transfer to 8-inch pan.  Top with remaining cheddar.
Bake 20 minutes.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Back in the years of living single & carefree, I had a Summer when I barely had enough money to buy eggs, bread, and and a few vegetables.  Somehow, I look back on that time as the best time of my single life. Anyhoo.  Remember when I shared the Cheesey Zucchini and Squash recipe and told you that I would eat cheesey zucchini & squash when I grew tired of egg salad sandwiches?  Well here's my the egg salad sandwich I lived on.  I decided to call it Deviled Egg Sandwiches because I prep the egg in the same way I enjoy deviled eggs.

HERE'S ALL IT TAKES TO MAKE ONE SIMPLE SANDWICH

• 1 boiled egg, chopped
• 1 to 2 teaspoons yellow onion, finely chopped
  
• 2 teaspoons mayonnaise
• 1/2 teaspoon spicy mustard
• pinch of salt
• dash of pepper
• 2 slices bread & butter pickles, either on the side or chopped into the filling
• 2 slices of sandwich bread

Mix all the ingredients together, except the bread of course.  Spread onto to bread and EAT UP!

One egg can make a pretty thick sandwich.  And like a tuna sandwich, it's filling and will hold you a while.  It's the perfect budget friendly and still healthy for you meal that takes a while to grow tired of eating.  Trust me on this one.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Of all the simple lentil recipes I have tried, this one is fast becoming my favorite way to eat lentils.  My newest friend from Virginia, Cheryl B., brought this soup over last week for our lunch together.  The kids chowed down!

Cheryl was sweet enough to leave extra lentil chili behind for me to photograph and enjoy.  And I certainly did just that. ;D

HERE'S ALL IT TAKES

• 1 1/2 teaspoon canola oil
• 1 tablespoon. minced garlic
• 2 cups chopped onion
• 1 (16 oz.) pkg. frozen carrots (I use about 4 cups of fresh sliced carrots)
• 1 (16 oz.) pkg. lentils (any color is fine but red looks the nicest)
• 1 (6oz.) can tomato paste (can substitute stewed, diced, or chopped tomatoes)
• 6 cups water
• 14 oz. water
• 3 teaspoon beef bouillion
• 1-2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• salt & pepper to taste
• grated cheese to top (mexican, cheddar, or just be creative)

Cook oil, garlic, onion, and carrots 10 minutes on med. high, until looking a bit brown.
Add the rest of the ingredients, cover, and bring to a boil.  Then lower heat to simmer for 35-40 minutes, un-covered.  Add more seasonings to taste.  Serve with grated cheese on top.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

• 2 pounds fresh shelled black eyed peas
• 1 tablespoon oil or bacon drippings
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• enough water to cover peas in the pot

Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours.

Set your timer for the first hour and check the water level on the peas. Add more water if necessary, you want at least 1 inch of water above the peas. Cover with lid, again, and set the timer for the last hour.  Peas should be tender, but not mushy.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Instead of the traditional mayonnaise-based dressing, Kim's Coleslaw Salad uses oil & vinegar with a touch of sugar.  It's zesty, fresh, crunchy and hard to stop eating.  This particular recipe is a BIG HIT for potluck meals.  Kim has told me that even when she has doubled the recipe for parties, hoping to bring home leftovers, she ends up bringing home an empty bowl.

Beside using oil & vinegar, this recipe calls for the uncooked noodles from a package of Ramen Noodles. Don't be put off, the noodles are delicious!  They absorb the dressing and soften without becoming too soft.  And this extra layer of texture just makes it harder to stop eating.

HERE'S ALL YOU DO
This could make 10 to 15 servings, folks will come back for seconds.

• 1 small green cabbage, shredded
• 1/4 small purple cabbage, shredded
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 package Ramen Noodles, crumbled, discard season packet
• 3 to 4 ounces sunflower kernels

Toss all the vegetables, crumbled noodles and sunflower kernels in a large salad bowl.

Mix the dressing in a separate bowl

• 1/2 cup white vinegar
• 1/2 cup neutral tasting oil
• 1/4 cup granulated sugar

Add the dressing to the tossed coleslaw salad when ready to serve.  Toss well and serve.  Leftovers are delicious the next day and the next day after that.

Tastes wonderful on the side of any meal.  See?

Coffee-Cardamom Grilled Brisket with Chocolate-Cherry Barbecue Sauce

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

HERE'S ALL IT TAKES

• 2/3 cup packed brown sugar
• 1/4 cup butter, softened 1/2 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 small zucchini, shredded and drained (1 cup)
• 1/2 cup chopped nuts (optional)

Heat oven to 350ºF. Grease square pan, 8x8x2 or 9x9x2 inches.  Mix brown sugar, butter , vanilla and egg in large bowl.  Stir in flour, baking soda, cinnamon, cloves.  Stir in zucchini and nuts.

Spread batter in pan.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Frost with Clove-Spiced Frosting.  Cut 6 row b;y 4 rows.  Yields 24 bars.

Clove-Spiced Frosting

• 3/4 cup powdered sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon ground cloves
• 3 to 4 teaspoon milk

Mix all ingredients until smooth and spreadable.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

You can't go wrong with this fresh and simple recipe.  Roasted vegetables make an excellent filling for quesadillas whenever you need to throw together an appetizer for guests, a light lunch for yourself, or a quick recipe for a large, hungry crowd of Main Street Farmers' Market Fans.  The kids down at market wanted to gobble them up.

HERE'S WHAT YOU NEED

• 20 homemade flour tortillas or store bought
• 2 (8 ounce) blocks Smoked Colby Cheese, grated
• 2 Cubenelle Peppers
• 2 Golden Zucchini
• 2 jalapenos
• 1 large green zucchini
• 1 large yellow onion
• olive oil
• salt & freshly ground pepper

Heat oven to 425ºF.

Chop the golden and green zucchini, cubenelle pepper and onion into all the same size one-half inch pieces.  Remove the seeds from the jalapenos and mince.  Place all the vegetables on a large sheet pan, drizzle with a little olive oil, season with salt and pepper.  Flatten out vegetables on pan so they cook evenly.   BAKE 25 to 35 minutes, until zucchini are tender but not mushy.  Transfer to a bowl for your quesadilla assembly line.

While the vegetables are roasting, grate the cheese with a hand grater or a food processor. Set aside.

Time for assembling.  Heat a griddle pan over medium high heat.  Start with the flour tortilla, on one half of the tortilla add about 2 tablespoons of grated cheese, 3 to 4 tablespoons roasted vegetables, another tablespoon of cheese.  Fold tortilla in half and cook one minute on each side, until tortillas is crispy and golden.  Remove from pan and allow cheese to cool for a minute before cutting into servings.

YOU'RE READY TO EAT!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

When you barely have time to prepare something good to eat, make a batch of peppers and black bean soup.

HERE'S ALL IT TAKES

• 2 (14 ounce) cans black beans
• 2 tablespoons butter or oil
• 1 large jalapeno, seeded and chopped
• 1 large garlic clove, crushed or minced
• 1/2 medium red bell pepper, chopped
• 1/2 small onion, chopped
• 1/2 teaspoon New Mexico Chile Powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon Hot Spanish Paprika (optional)
• salt & pepper to taste
• smoked cheddar for topping

In a medium saucepan over medium low heat, warm the black beans with their liquid.

In a saute pan oven medium heat, heat butter or oil, add all the vegetables and spices.  Stir fry the vegetables until they become tender.  Add the cooked vegetables to the hot black beans, stir and allow to cook up to 10 minutes.  You're Ready to Eat!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Ever have those days when you feel like grillin' ANYTHING, just so you can grill?

I threw on a couple of red bell peppers the other day, just because.  I took great pleasure in watching the skins turn black, knowing full well the inside was growing sweet and tender.  Turning every now & then, making sure to get all the sides good and black.  I didn't watch the time.  I watched the peppers.

After they were good and soft, I brought them inside to cool down enough for me to handle.  I've seen all different ways of removing the skins that involved paper towels and plastic bags.  That wasn't green thinking to me.  I just used my old fashion fingers and peeled the skin off.  It took no time all to strip the skins off, remove the seed core, then I quickly rinsed any sticky seeds off.  What little water I used, did NOT remove the smokey aroma that become part of the pepper's meat.

I proceeded to julienne the peppers, moved them to a small bowl, then poured a little oil over the top.  Covered tightly and stored them in the frig.

Later in the same week, I used them with pasta, over chicken soft tacos, and inside bean burritos.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.