Wednesday, January 21, 2009

Fatty's Delight

So I'm trying to think of what I'm going to take with me for lunch tomorrow and I need to figure it out quickly so I can go to sleep but in the mean time I've been looking up recipes and I need a quick place to store them.

Heirloom Grilled Tomatoes
4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons fresh oregano leaves, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons (about) extra-virgin olive oil, divided
Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

Avocado and Tomato Sandwhiches
2 slices thick-crusted sourdough bread
4-6 avocado slices
1-2 leaves lettuce
2 thick tomato slices
• Spread desired amount of hummus on both slices of bread.
• Place avocado slices, lettuce, and tomato in between.

Tortilla Soup

1 Tbsp. vegetable oil
1 medium onion, diced
7 cloves garlic, minced
2 chipotle or fresh jalapeño peppers, seeded and chopped
1 pasilla or Anaheim pepper, seeded and chopped
1 (28-oz.) can crushed tomatoes
4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
Vegetable oil for frying
12 white corn tortillas, cut into thin strips
2 tsp. salt, plus extra to sprinkle on the tortillas
Juice from one freshly squeezed lime
2 ripe avocados, cut into small chunks
4 Tbsp. nondairy sour cream (try Tofutti brand at
1 green onion, chopped
2 sprigs cilantro, chopped

• Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until golden.
• In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
• Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.
• Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.

I'm dead tired and still don't know what to make for tomorrow. G'night!!

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