Thursday, February 28, 2013

Texas Tomato Broth and Roasted Veggies

Yes, Texas. Well, not because it has anything to do with Texas itself, but because the whole time I was in Texas I kept craving this dish. Somewhere in my heart I decided that roasted veggies in tomato broth would be amazing, hearty, healthy and delicious. Of course this could only be served over some quinoa. I was frustrated at every restaurant- why didn't people have this on the menu? After all, we were in Austin, the home of all things hipster and healthy. Then I came to my senses and realized that I could just make it once we were home. So,  I did. And. It. Was. Amazing. Let me say it again- it was amazing! But, of course, I made it up in a flurry of creativity, and I did not write anything down. This was a major misstep. Has anyone else out there ever done that?

Luckily, I was able to find the two recipes I adapted and recreate it in all of its original thyme-covered, savory, tomato-based glory. My mouth is watering. The best thing about this is that it combines all the best of  a recipe from Emeril (don't I feel cool) that involves come citrus and the comfort from a Smitten Kitchen recipe. I love all things Smitten Kitchen. Seriously, check out her blog. And her cookbook. I read mine cover to cover because I am a nerd like that.

Okay, here we go.

Texas Tomato Broth and Roasted Veggies

2 medium zucchini
2 medium squash
The key here is consistency. You want to make sure that they all roast the same.
Toss in olive oil, the place on cookie sheet. season with seas salt, thyme. I don't know how much thyme exactly, but it should look like this:

Bake for approximately 30 minutes at 350.
You know they are done when they have a little resistance when poked with fork.

1 medium carrot
1 stalk celery
1 medium onion
I recommend doing a fairly small/fine chop on these as you are going to puree them with an immersion blender.
Season with sea salt and 1 tsp thyme.
Saute until the onion becomes translucent.
Add 3-4 cloves finely chopped garlic.
Saute for 1 minute more.
Add 1/2 c. white wine. I recommend a fruity, citrusy chardonnay, but really whatever you have is fine.
In fact, the first time I made this I did not have white wine or vegetable stock and simply used water.
Reduce by half.

This what I used, isn't it pretty? The woman at the store tried to sell it to me because it was named after a song by Train. I bought it anyway.
Half 28 oz can crushed tomatoes
2 cups veg broth
3 cups water
2 bay leaves

Simmer forever. 1-2 hours. stirring occasionally.

After it has simmered to your satisfaction or time table, add:
Juice from 2 lemons
1/4 cup orange juice

Then use your immersion blender and blend until smooth and then blend some more.
No one likes chunks of celery.

Roasted veggies
Remaining canned tomatoes

Serve over quinoa with fresh Parmesan  I suppose you could serve it over rice, or something else, or *gasp* nothing, but then I should warn you that it will not be the glorious meal I imagined in Texas. It is, after all, TEXAS Tomato Broth and Roasted Veggies.

You might note that there is no quinoa in my picture. Well, that is not entirely  true. The project I was working on this evening exploded into something much more detailed and time-consuming than I thought and in an effort to get something done, I started this post. I got almost all the way through and realized that I did not have a picture of the finished product, so I took the 1/8 cup quinoa I had, and put cold broth over it. So, the post is completed, and there is quinoa- barely. But it is done, dang it. Something has to be done this evening. 

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