Weekend Recipes-Part I

Ingredients:

1 cup low-fat milk

2 tsp olive oil

4 Tbsp salsa

1 leek, white portion only, chopped finely

4 large tomatoes

2 Tbsp sugar

3 Tbsp cornstarch

2 cans vegetable broth

2 whole bay leaves

Method of preparation:

Bring a large pot of water to boil. While boiling, add tomatoes for 30 seconds, until their skin is peeling. Drain and cool tomatoes. Once the they are cooled, remove their skin, chop and set aside. Chop the white part of one leek finely. In a large saucepan over medium-high heat, heat oil. Add finely chopped leek and sugar, saute while stirring for 5 minutes, until soft. Add broth, chopped tomatoes and bay leaves and bring mixture to a boil. Once boiling, reduce heat to simmer for the next 10 to 15 minutes. Remove bay leaves and transfer mixture to a food processor. Process, until smooth. Work in small batches if all the mixture doesn't fit into the processor. Return the smooth tomato mixture to saucepan and heat over medium heat. Stir cornstarch with milk and add mixture to saucepan while stirring for two minutes. Stir constantly, as the mixture thickens. Remove from heat and transfer into a large heat-safe bowl. To serve cold, refrigerate at least for one hour. Add 2 tsp of salsa to each cup of soup when serving.

Serves: 4

2. Tuna Salad:

Ingredients:

2 large tomatoes, cut in quarters

1 red bell pepper, cut in matchstick strips

1 green bell pepper, cut in matchstick strips

1 small onion, sliced in rings

1 can tuna in vegetable oil

4 teaspoons olive oil

2 teaspoons wine vinegar

1/2 small clove garlic, finely minced

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dry mustard

12 pitted black olives, chopped

Method of preparation:

Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar. Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad.
Tuna salad

serves3 to 4.

3.Stuffed Chicken Breasts

Ingredients:

3 small red bell pepper, seeded and sliced into thin strips
3 small green bell pepper, seeded and sliced into thin strips
2 teaspoons olive oil
4 boneless, skinless chicken breasts,
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock

Method of preparation:

1. In a small bowl, mix the bell pepper strips together.

2. Heat 2 teaspoons olive oil in a skillet over a medium-high heat. Cook the bell pepper mixture until tender, about 4 to 5 minutes.

3. Cut a deep horizontal pocket in the side of each chicken breast. Place 1/4 cup of the pepper mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

4. Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.

6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to thick syrup.

7. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

Serves:4