From our Food Goddess, TaMara:
I’m going to repeat some favorite soup recipes tonight. I’m working on a few new pumpkin recipes, but they are not ready for prime time this week. So you’ll have to make do with repeats.
When I’m busy, soup is the thing. I make big batches and they are quick and easy to reheat and add a sandwich or a piece of grilled chicken for a fast dinner or lunch. I could eat soup everyday during cold weather. JeffreyW is no slouch in the soup department either, so there are over 200 recipes on the blog of the soup variety.
For tonight, here are some soups worth repeating:
Cream of Chicken Soup, recipe here.
Two Broccoli Cheese Soup variations are here.
Tomato-Spinach is one of my favorite hearty winter soups, recipe here.
And combining two recent recipe exchanges, JeffreyW does Bean Soup in a Frybread Bowl, recipe and yummy photos here.
For the pet lovers, there is a Bixby diary this week. He’s four months old now and takes up most of my spare time. Which explains why I’m more often outside and not in the kitchen cooking. Also, I’m having great success with both dog and cat food dispenser/toys, that make them work for their food, story here, in case you are looking for a good way to entertain your pets.
What’s on your menu for this beautiful fall weekend? Do you have a favorite way to make grilled cheese? Do you grill any other types of sandwiches – either the grown-up panini style or something of the more guilty pleasure type, like grilled peanut butter and jelly?
Tonight’s feature recipe was one of the first menus I ever published…and also the first time I made my own tomato soup.
Hearty Tomato Soup
28 oz canned tomatoes*
1 tsp crushed garlic
8 oz carrots
2 stalks celery
3 green onions, including greens
1 tsp basil
¼ tsp oregano
salt & pepper to taste
2 cups milk
2 tbsp whole wheat flour
2 quart saucepan
In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.
* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.
Totally Awesome Grilled Cheese
For each sandwich:
2 slices whole wheat bread (or favorite firm bread)
Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc. to cover bread (about 3 slices)
Sliced Jalapeños (if you want some heat)
1 large slice of tomato w/dash of salt
1-2 tsp Mayonnaise or Miracle Whip
Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better. :-)