Roasted Tomato Soup and Spanish Rice

Basics you need to learn so you are not just eye candy in the kitchen

The first thing I always do when I get into the kitchen is to check my ‘mise en place.’ These are the basic tools that you need to do the recipes you are going to do and in today’s basic exercise you must have:

Garlic – fresh cloves about one cup

Yellow onions – about six or eight

Herbamare – this is an herb flavored sea salt you can order on Amazon or get at your local health food store (for those of you that are local to me Good Earth carries it) you may substitute sea salt flakes

White pepper

Oregano

Basil

Cumin

Paprika

Cayenne

Thyme

Basil

Vegetable base – we will teach you how to make this next week but for today have a couple of quarts

Rice – organic jasmine (you can use brown or white, obviously brown is better for you.

Carrots and celery (just a few of each)

Corn, squash and frozen peas (to be authentic)

Muir glen roasted tomatoes ( I will demonstrate how to roast tomatoes properly as well)

Tomato juice

Extra virgin olive oil

One small pot

One large pot

One small pan

One large cazuela or paella pan with lid

Cutting board

Sharp knives

Roasted Tomato Soup

3 to 4 lbs roasted tomatoes (3 cans Muir Glen organic roasted tomatoes)

1 quart tomato juice

1 quart vegetable stock

¼ cup roasted garlic (more if desired)

½ cup roasted onion (more if desired)

2 TB basil puree or ½ cup basil leaves cut in a chiffonade

1 ½ tsp oregano

2 tsp Herbamare (+ or -)

2 tsp White pepper(+ or -)

Roast tomatoes, onions, garlic and add to all other ingredients. Bring to a boil and then to a simmer till the thickness desired.

Spanish Rice

2 cups Jasmine Rice

1 TB Cumin

1 tsp Paprika

1 tsp Cayenne

1 tsp Herbamare

1 tsp Oregano

½ tsp thyme

¼ cup Extra Virgin Olive Oil

½ cup roasted onion

2 cups Vegetable Stock

2 cups Tomato Juice

2 cups sliced summer squash sautéed in EVOO or any other vegetables already cooked like diced peppers, celery, corn, carrots, string beans, peas, broccoli, cauliflower, mushrooms etc.

Preheat oven to 350. Sautee rice in EVOO with seasoning and roasted onion until kernels are golden. Add liquids to rice and bring to a boil on the stovetop. Put cooked vegetables in pot, stir, cover and put in oven for 20 minutes. Check for doneness at 20 minutes, depending on your oven it may need another 5 or 10. I use my convection oven setting for this.

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