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.
Boyfriend's Mom's Tomato Rice Soup
ReplyDeleteCook 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...
That sounds delicious.
ReplyDeleteThere's a minestrone recipe in that "How to Cook a Wolf" book too.
Indeed, it is the age of soups!