Eggs in Purgatory Recipe

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Ingredients for Eggs in Purgatory: 2 tablespoons canola oil. 1 medium onion, chopped. 1/4 cup tomato paste. 2 garlic cloves, minced. 2 teaspoons smoked paprika. 1/2 teaspoon sugar. 1/2 teaspoon crushed red pepper flakes. 29 ounces of fire-roasted diced tomatoes, undrained. 4 large eggs. 1/4 cup shredded manchego or Monterey Jack cheese. 2 tablespoons minced fresh parsley. 1 tube (18 ounces) polenta, sliced and warmed, optional. Preparation: In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer. Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle...
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Fat-Free Tomato-Herb Dressing

Fat-Free Tomato-Herb Dressing

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Ingredients for a Fat-Free Tomato-Herb Dressing: 3/4 cup tomato, 1/4 cup red-wine or sherry vinegar, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped chives, or scallions, 1 clove garlic, crushed. Preparation: Whisk together juice, vinegar, parsley, chives (or scallions), garlic, salt, savory (or oregano), sugar, cayenne and pepper in a bowl until well blended. (Alternatively, combine all ingredients in a jar, secure lid and shake until blended.) Remove the garlic clove before serving. ...
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Cream of Broccoli Soup

Cream of Broccoli Soup

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Ingredients for a Cream of broccoli soup: 1 tablespoon butter 4 leeks, chopped 1/4 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon ground coriander 2 heads fresh broccoli, chopped 1 (32 ounce) carton low-sodium chicken broth 1 (12 fluid ounce) can fat-free evaporated milk Preparation: Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses...
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