BLT and P (Bacon, Leek, Tomato and Potato) Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* Extra-virgin olive oil, for drizzling
* 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
* 3 small ribs celery from the heart of the stalk, finely chopped
* 2 small to medium carrots
* 3 leeks, trimmed of rough tops and roots
* 1 bay leaf
* Salt and pepper
* 3 medium starchy potatoes, such as Idaho, peeled
* 2 quarts chicken stock
* 1 (15-ounce) can petite diced tomatoes, drained
* Handful flat-leaf parsley, finely chopped
* Crusty bread, for dunking and mopping

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To
the hot pan add a drizzle of extra-virgin olive oil and the bacon.
Cook bacon until brown and crisp. Add the chopped celery. Take peeled
carrots and lay flat on cutting board. Hold each carrot at root end
and use the vegetable peeler to make long, thin strips of the carrot.
Chop the thin slices into small carrot bits or carrot chips, 1/2-inch
wide. Add the chips to celery and stir. Cut leeks lengthwise and then
into 1/2-inch half moons. Place the leeks into a colander and run
under rushing cold water, separating the layers to wash away all the
trapped grit. When the leeks are separated and clean, shake off water
and add to celery and carrots. Stir veggies together, add a bay leaf
and season with salt and pepper. While the leeks cook to wilt, 3 to 4
minutes, slice the potatoes.

Cut each potato across into thirds. Stand each piece of potato upright
and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add
potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender
and starting to break up a bit. Add bacon and parsley and stir. Adjust
seasonings. Serve immediately with crusty bread.

Tuna Puttanesca

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted
and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt
the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin
olive oil over medium heat. Add the garlic and red pepper flakes, cook
a minute or 2, then add tuna and break it up with your spoon. Add
olives and capers, cook a minute or 2 more, then add vermouth or white
wine; stir and cook down a minute. If using whole tomatoes, place a
colander over a bowl, crush up tomatoes with a wooden spoon, then add
tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and
juice. Add parsley, zest and black pepper, then simmer the sauce a
couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce.
Drain pasta, add to the skillet and toss to coat. Serve with some nice
crusty bread.

Puttanesca Pizza

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, finely chopped
2 tablespoons anchovy paste or 6 fillets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire roasted diced tomatoes
1/2 cup chopped pitted good quality black olives
Handful flat-leaf parsley, chopped
1 prepared thin crust pizza shell (recommended: Boboli)
3/4 pound very thinly sliced fresh or fresh smoked mozzarella

Preheat oven to 425 degrees F.

Heat a medium skillet over medium heat. Add extra-virgin olive oil,
garlic, anchovy paste and red pepper flakes. When anchovies (if whole)
melt or garlic is tender, about 2 minutes, add tomatoes and olives.
Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced
cheese. Bake until pizza until cheese melts and crust is crisp, 10
minutes. Cut and serve.

From: food network

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices bacon
2 1/2 pounds ground turkey breast
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted

Heat a drizzle of olive oil in a large nonstick skillet over medium to
medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes
on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions,
cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix
the turkey breast with seasonings and form 4 sections, from each, 2
patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on
each side. Remove from the skillet and place onto a plate and loosely
cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce
pot over medium-high heat. Add onions and soften 3 to 4 minutes,
season with salt and pepper and then add Worcestershire, brown sugar,
tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes
on each side. Top with a slice of cheese and 2 pieces bacon. Tent
skillet with foil and cook on low to moderate heat to melt cheese,
about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers,
fire roasted tomato sauce and English muffin top.

From: food network