Spicy Tomato Juice

 

Ingredients:

4 pounds fresh tomatoes
1/2 cup celery, chopped
1/4 cup onion, chopped
2 tablespoons lemon juice
1 1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/8 teaspoon bottled hot pepper sauce

Directions:

Chop tomatoes. Place tomatoes, celery, and onions in crockpot. Cover; cook on low 8-10 hours. Press mixture through a sieve. Return juice to crockpot.

Cook on high for half an hour. Add remaining ingredients; cook for 15 minutes. Chill.

Nutrition:

51 calories, 1 grams fat, 12 grams carbohydrates, 2 grams protein per 1/2 cup. This recipe is low in fat.

Top of Form

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Bottom of Form

This CD Kitchen recipe for Spicy Tomato Juice serves/makes 1 quart

  

Drinking Chocolate recipe

Top of Form

Scale ingredients to   serving

Bottom of Form

2oz heavy  cream
6 - 8 oz  milk
1 cinnamon stick
1 vanilla bean
2 ozfinely chopped dark chocolate
1 1/2 ozfresh whipped cream

Heat the cream and milk with the cinnamon and vanilla bean (split lengthwise) very slowly for 15-20 minutes. (If you don't have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted.
--
Serve topped with some very dense fresh whipped cream. Serves 1-2 depending upon how much of a glutton you are.
--
For a richer chocolate, use 4 oz of milk, 4 oz of cream, 4 oz of chocolate. Serve in coffee mug.

 Cheese pizza

Ingredients

1 Wholemeal Pizza Base
1 recipe Pizza Sauce
butter or oil for greasing

For the topping2 cups chopped leeks or chopped spring onions
3 cloves of garlic (lehsun) , chopped
a pinch of nutmeg (jaiphal) powder
1 tbsp butter or oil
salt to taste

For baking 1/4 cup grated pepper cheese
1/4 cup grated garlic cheese
1/4 cup grated paprika cheese
1/4 cup grated mozzrella cheese or grated cooking cheese

Method

For the topping 

1. Heat the butter in a pan.
2. Add the leeks, garlic, nutmeg and salt and stir-fry for 3 to 4 minutes. Keep aside.

How to proceed

1. Place one pizza base on a greased baking tray.
2. Spread half the pizza sauce and half the topping on it.
3. Divide each of the cheeses into 2 equal portions and place them on the pizza in such a way that each type of cheese occupies one quarter of the pizza.
4. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.
5. Repeat with the remaining ingredients to make another pizza.
6. Serve hot.

Spinach Pesto Grilled Cheese Sandwich

Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich. Since the spinach pesto had some Greek flavours going on I decided to use a Greek cheese, graviera, in the sandwich. The spinach pesto sandwich with graviera was amazing! The flavourful pesto worked really well in a grilled cheese sandwich! Although the graviera did not melt quite as well as I had hoped for it was still really tasty and it rounded out the sandwich nicely. I can't wait to experiment with more pesto grilled cheese sandwiches.!

This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking.

GET THE BEST OF CLOSET COOKING 2012

Spinach Pesto Grilled Cheese Sandwich

A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread.

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 1 tablespoon butter
• 2 slices bread
• 1/2 cup graviera or gruyere, grated
• 1-3 tablespoons spinach (aka spanakopita) pesto

Directions

1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.