9/7/04 Tomato Vinaigrette - M update

Tomato Vinaigrette (for bruchetta, served cold)

12 roma tomatoes, blanched, skinned, seeded, and chopped
3 large, pitted black olives, chopped
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
2 tsp. fresh oregano
3 tsp. fresh mint
salt to taste
1 baguette, sliced

Combine all ingredients and cool in the refridgerator for at least 1 hour before enjoying. Serve in individual bowls with slices of bread on the side.

recipe for warm bruschetta
2 Tbsp. extra virgin olive oil
1/2 green pepper, chopped
1 med. spanish onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine
1 1/2 chopped tomatoes ( I prefer roma)
1/2 tsp basil
1 Tbsp. tomato paste
1 1/2 c. grated Gruyere cheese
pinch of thyme and pinch of mint
dash paprika
salt/pepper to taste
1 baguette

Saute green pepper, onion and garlic over med. heat for 3-4 minutes. Add wine, heat high for another 3-4 minutes. Add tomatoes and all seasoning and cook 15 min. med-high, stirring occasionally. Meanwhile, slice bread into 2 pieces lengthwise and cut each half into four equal pieces. Toast on both sides in oven. Add tomato paste to items that are cooking turning heat to medium for 3-4 more minutes. Stir in cheese, season to taste, and spread over toasted bread with a spoon. Broil 1 min. or so in oven. Serve hot.

Roasted Red Pepper Soup

4 medium red peppers (broiled or roasted, skinned and sliced)
4 medium tomatoes (blanched, skinned and seeded, and chopped)
1/4 c. extra virgin olive oil
1/2 tsp dried marjoram
1/2 tsp. thyme
2 cloves garlic, crushed
1/2 tsp. mild curry paste (optional)
1 medium spanish onion, sliced
1 medium leek, sliced (white part)
1 cup cabbage, chopped
2 cups water
sweet chili sauce to taste
salt/pepper to taste

Heat oil in a large pan. Add herbs, garlic, and curry paste. Stir over low heat for 1 minute, or until aromas mix, and add onion and leek. Cook 3 minutes or until onion is golden. Add cabbage, tomatoes, red peppers and water. Bring to a boil and immediately reduce to a simmer for 20 minutes. Allow to cool slightly. Place the soup in small batches in the food processor or in a blender and blend until smooth. Return the soup to a clean pan, stir in chili sauce and season with salt and pepper. reheat gently and serve hot.



BTW, M is doing well. He gets slight tremors at times, but his seizure medication seems to be working. We've been getting the levels in his blood checked and the doctor was pleased with them. I just want to hurry and start this job before too long! I've been paying these hospital bills and I can't stand how outrageous they are. I told my MIL how much M's MRI was, and the next day she brought over her papers from when she had an MRI done only a few months ago. We were charged THREE TIMES what her insurance company was charged. I'm annoyed that just because we don't have insurance we get charged more?! How does THAT make sense?