Roasted Vegetable Soup
6 beefsteak tomatoes, halved and cored
2 leeks, white and light green parts only
2 carrots, sliced
4 garlic cloves
2 T olive oil
2 cans vegetable broth (I used veg bouillon cubes)
1 cup water
basil for garnish
Preheat oven to 425. Combine tomatoes, leeks, carrots, garlic and oil in a roasting pan or baking sheet. Season with S&P. Spread in a single layer and roast until veggies are tender, about 1 hour.
Peel off tomato skins. Transfer veggies to a large sauce pan, add broth and water; bring to a boil, reduce heat and simmer for 10 minutes.
Blend the soup with an immersion blender or work in batches to blend in a regular blender, until very smooth. Serve, garnished with basil.
Peanut Crusted Chicken Breasts
1 T olive oil
3/4 cup roasted unsalted peanuts
3 slices white bread torn into small pieces (I used wheat)
2 large eggs
4 boneless skinless chicken breasts
(I halved the breading part of the recipe and only used one egg and I had plenty to coat 4 chicken breasts)
Preheat oven to 475. Combine peanuts and bread in food processor and blend until coarsely ground. Transfer to bowl and whisk in the oil, 1 1/2 tsp salt and 1/4 tsp pepper. Lightly beat eggs and season generously with S&P. Add chicken and turn to coat. Dredge in peanut mixture, transfer to baking sheet.
Bake until crust is browned and chicken is cooked through, 10-15 minutes.
Again you'll need something to spice up the chicken or maybe just a dipping sauce to give it some flavor...does ketchup count as a dipping sauce?? I think so! :)
Soup-***** (Thats right the FIRST FIVE)