Tomato Soup, Flank Steak with Horseradish Cream, Barley Pilaf with Sauteed Mushrooms, Strawberry Jam

Tomato Soup
Adapted from 2008 Cooks Illustrated

Ingredients
1/4 cup extra virgin olive oil
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2(28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.

Flank Steak with Horseradish Cream
My own recipe!

1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)

1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.

2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.

Preheat oven to 350

3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and squeeze or let the marinade drop down into the bag as much as possible. Sear on both sides then put the skillet, with meat on it, in the oven for about 5-10 minutes or until done.

Horseradish Sauce (Mix all ingredients together... Makes 1 1/4 cup):
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste

Barley Pilaf with Sauteed Mushrooms

Ingredients:
1 1/2 cup dried porcini mushroom
2 cups boiling water
2 tablespoons olive oil, divided
1 cup button mushroom, chopped
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup onion, finely chopped
2 1/4 cups water
1 cup pearl barley, uncooked
1/2 teaspoon salt
1/4 cup fresh parsley, chopped

Directions:
1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.

3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2-1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.

Strawberry Jam

Blueberry Jam
Adapted from July 2011 Real Simple Magazine

2 1/2 cups quartered strawberries (Green and white parts cut off.
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt

1. In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.

2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to a container and refrigerate for up to 1 month or freeze for up to 1 year.