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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.
"
-Sir Thomas More, Author

The refrigerator light goes on...

Even though this soup takes a little time to make most of that time is in roasting the tomatoes. The recipe is quite easy and the perfect fall soup with a hearty whole wheat (or gluten-free) roll and a salad and you have the perfect dinner.

Garlic

Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots.  Like others in the Alliaceae family garlic is strong and pungent when fresh and raw but mellows as it cooks taking on a slightly sweet, savory/umami flavor.  

Cooking garlic over a high heat and letting it brown will turn the garlic slightly bitter.  With some recipes, I want that flavor but when I want a soft, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent.  

I couldn’t live without my garlic roaster.  The best ones are made of terra cotta and have a glazed dish so that the oil won’t absorb into the clay.  They’re cheap – ten or fifteen dollars at most and come in single bulb sizes but the one I use allows me to roast about four heads at once.  Roasted garlic keeps about a week if you put it in a tightly sealed glass container.  

If you don’t want to spring for a roaster, using a sauce pan that has a thick bottom will work fine.  I reduce the heat in the oven by about 25°, depending on the thickness of the pan.  

For use raw mince your garlic after peeling.  Separate the cloves of garlic and trim the stem end.  You don’t have to peel the garlic and can simply place it on a cutting board.  Place the flat of your knife blade on top and carefully lean against the knife using the heal of your hand.  After you have crushed the clove the skin will slide off and the cloves will mince easily after crushing.  

Good Grips and other manufacturers make a nifty garlic peeler.  This is a small, flexible silicone tube big enough for three or four garlic cloves.  Pop your unpeeled clove inside, roll on the counter and out pops the peeled clove.  The silicone tube is an easy clean up.  At about 7 bucks this product is a must have if you are going to be cooking for a crowd.  

There are three basic types of garlic available in grocery stores today.  The white skinned garlic (often referred to as American garlic – which it is not necessarily true), pink skinned garlic and elephant garlic.  

White skinned garlic is the strongest and most pungent.  The pink skinned is a milder garlic and is often referred to as Mexican or Italian garlic.  The large elephant garlic is the mildest of all.  When roasting garlic, I prefer to use the pink skinned.  I feel that it makes for a softer, richer garlic flavor.  Roasting elephant garlic can often yield a tough, fibrous product.  

I am not terribly fond of the pre-peeled garlic that is available now.  I use a lot of garlic -- fresh and roasted -- and I couldn’t use the garlic fast enough to keep the peeled product from going bad.  Purchase you own and if you are not going to use it too fast, simply place it in the fridge.  

I know that I have beat up pretty badly on dried herbs, pre-ground spices, packaged foods and the like but I actually like to use garlic powder sometimes.  It is one of those weird spices that has a flavor all its own - sort of like garlic but not really.  I think I like it because my mother cooked with it and it evokes wonderful memories.  It is perfect in this Oven Fried Chicken and other breaded dishes.  I also love making Chicken Salad and French Fries with garlic powder.

3 cloves garlic = 17 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol, 0 mcg Vitamin K

Roasted Tomato Soup with Garlic and Corn

Servings = 4 | Serving size =about two cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2.

This recipe makes great leftovers. Note: Roasting the tomatoes ahead of time (the day before or even the weekend before) can reduce the active cooking time to 60 minutes.

Serve with a 2 ounce whole wheat or gluten-free roll.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

3 lbs	tomatoes
	spray olive oil
1 tsp	olive oil
2	ears fresh corn
1/4 cups	white onion (diced)
2 cloves	garllc (minced)
2 cups	low sodium chicken or vegetable stock
2 cups	water
1/2 cups	white wine
1 Tbsp	fresh rosemary
1 Tbsp	fresh thyme
1/4 tsp	red pepper flakes
4	2 ounce whole wheat or gluten-free rolls

Preheat oven to 400°F. Place tomatoes in a shallow roasting pan. Spray a light coating of olive oil over the tomatoes. Place the pan in preheated oven and roast for about one hour.

Slice the corn into 1/2 ears and place in a sauce pan. Cover with water and bring to a boil for 7 - 10 minutes. Remove and let cool. Shuck corn by slicing kernels from the ears.

About 10 minutes before the tomatoes are finished heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring constantly. As the onion browns add the corn and cook over medium-high heat stirring frequently. The corn should begin to turn brown quickly.

As the corn browns add the minced garlic. Stir, cooking on medium, for another 2 minutes and remove from the heat.

Remove the tomatoes and puree in a food processor or blender. Place the corn/onion/garlic mixture back on the burner over medium heat and add the tomato. Cook for about five minutes.

Add the chicken stock, wine, water, rosemary, thyme and red pepper flakes. Cook for about 15 minutes and serve with the whole wheat rolls.