Thursday, October 28, 2010

The return of the camera!

So, as it turns out, my computer has a slot for ...macro(?) sd memory cards, so a lack of cords isn't going to keep me down anymore.

Basically, I've moved to the land of eternal rain. It has rained (off and on) for the past five days. This has kicked in a need for soup. Tomato, specifically, and that's not happening without some kind of grilled cheese.

The soup is just a can of something semi-organic (any soup that doesn't have corn syrup in it immediately gets two more points). I think it's Campbell's "Harvest Select" or something. It's not bad with some generous pepper grinds and a little rosemary sprinkled into the pot.

The sandwich is Monterrey Jack (cheese melted in the microwave for speed and not burning bread) with pastrami and baby spinach. I also rubbed the inside slices (the ones not covered in cheese) with a apple cider vinaigrette that has garlicky overtones. I think it might've over powered the pastrami's flavor, but it didn't make any overt clashes.

I think next time I'll grill the sandwich, then open it and press the baby spinach into it. It wilted much more quickly than I had anticipated.

The problem I have with the George Foremen grill is that it doesn't have an adjustable thermostat. You could do some very fun things with it if you could control the temperature.

I would expect more soups from me in the future.

If you have a good tomato soup recipe, feel free to leave it in the comments.


  1. Boyfriend's Mom's Tomato Rice Soup

    Cook some rice, whatever you prefer. I use brown rice - 2/3 cup dry is about the right amount. I also used that interesting black rice once - it made an equally interesting dark soup that was very tasty.

    large onion, diced
    celery optional
    a couple of cloves of garlic
    finely sliced carrots - or you can grate them

    (Even better with plenty of sliced mushrooms.)

    Saute this in a little olive oil until the onion is soft and the carrots are on their way - add the mushrooms towards the end. Add a large can of tomatoes with italian seasoning. (I blend these unless I'm in a hurry.) Add at least 3/4 tsp oregano and 1-1/2 tsp basil and simmer for about 20 minutes. Add a box of Swanson's chicken stock (quart), bring to a boil and simmer until the vegetables are where you want them them. Add the cooked rice and season with salt (about a teaspoon) and pepper.

    If you let this sit for a while it gets thick and hearty :)

    If you replace the rice with some kind of noodle - broken lasagne noodles work - and thrown in a can of black beans and a little cooked broccoli - voila, you have minestrone.

    Based on a tomato soup recipe from the original Laurel's Kitchen. Hope I didn't forget anything...

  2. That sounds delicious.

    There's a minestrone recipe in that "How to Cook a Wolf" book too.

    Indeed, it is the age of soups!