Fresh Tomato Soup

Fall is here and we are all starting to crave warm comfort food.  Here is a simple recipe for homemade tomato soup.  Make with fresh, local tomatoes or grab canned if you are in a crunch.  I'll admit, it does sound like a daunting task, but keep reading and find out just how simple it is to make.  

3 medium tomatoes, peeled and quartered
-OR-
1 can of tomatoes, cut up (couldn't be easier, right?!?)

1 cup water
1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons snipped fresh parsley or (2 teaspoons dried)
1 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon raw sugar
1 small hot pepper, chopped (optional)
salt to taste

If desired, seed the fresh tomatoes.  In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, parsley, garlic, lemon juice, raw sugar and pepper.  Bring to boiling; reduce heat.  Cover and simmer for about 20 minutes or till celery and onions are very tender.  Cool slightly.

Place half of the tomato mixture in a blender or food processor.  Blend until smooth.  Repeat with the remaining mixture.  Return all to the saucepan and heat through.  Makes about 4 cups.

Time saving tip:  Make a double or triple batch!  Freeze in canning jars for a quick meal.

Sesame Quinoa Spring Rolls

Quinoa (pronounced "keen-wah") is a tiny, light, nutty flavored grain that has been growing in popularity... and for good reason!   It is a great source of energy-boosting iron, folate and B vitamins.  Plus, it's one of the few grains that is a complete protein, containing all nine essential amino acids.

Prep:  30 minutes
Prepare:  15 minutes
Serves:  5

Spring Rolls:
1 cup quinoa
1 3/4 cups water
1/3 cup pine nuts or walnuts
1 1/2 cups thinly sliced cabbage
1 large carrot, sliced into matchsticks
5 green onions, sliced
1 red bell pepper
1/4 cup olive oil
2 Tbs low-sodium, gluten free soy sauce
2 Tbs rice vinegar*
2 minced garlic cloves
2 tsp sesame oil*
1/4 tsp sea salt
10-12 rice paper wrappers** -OR- leaf lettuce

1.  In a medium saucepan, mix quinoa and water.  Bring to a boil, reduce heat and simmer covered for 15 minutes, or until liquid has been absorbed.

2.  While quinoa is cooking, toast pine nuts or walnuts in a dry skillet over medium-low heat until lightly browned, stirring often.

3.  Fluff cooked quinoa with a fork and combine in a large bowl with nuts, cabbage, carrots, green onions and red pepper.  In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, garlic, sesame oil and sea salt; stir into quinoa mixture.

4.  For rice papers:  Fill a shallow pan (large enough to set the rice papers in) with hot water and soak one rice paper until softened, about 15 seconds.  Remove and place 1/3 cup of the quinoa filling down the center of the paper.  Fold the bottom edge over the mixture, then fold both sides over the top and roll tightly.  Continue with remaining papers and quinoa filling.
For lettuce leaves:  Spread leaf and place ample quinoa filling in center and roll gently.

Dipping Sauce:
2 Tbs low-sodium, gluten free soy sauce
1 Tbs rice vinegar*
Juice of 1/2 lime
2 tsp garlic chili sauce (such as Srirachca Hot Chili Sauce*)

In a small bowl, whisk together soy sauce, rice vinegar, lime nice and garlic chili sauce.

*ingredients can be found in the ethnic section of most grocery stores
**rice paper wrappers can be found in some larger grocery stores or an oriental market