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15 Minute Cream of Tomato Soup
15 Minute Tomato Soup
Here is my latest version of an American classic comfort food. It’s fast, It’s yummy, and it’s easy to make. I hope you like it.
15 Minute Cream of Tomato Soup
1 tablespoon oil or butter
1 tablespoon minced shallots
1 tablespoon flour
1 14.5 ounce can of diced tomatoes
14.5 ounces milk
1/2 vegetable bullion cube or chicken bullion
Salt and ground white pepper to taste
In a one and a half to two quart pot saute shallots in oil on medium low heat until soft, about 3-5 minutes. Be careful not to brown the shallots. Add flour and cook for another 3 minutes stirring often. Add tomatoes, milk, bullion, and turn up the heat to medium high stirring constantly. When soup starts to simmer turn off heat. If you want a smooth soup blend with an immersion blender and strain. You can also use a table top blender.
Note: You can add 1/2 teaspoon dried basil for a nice tomato basil soup.
This soup doesn’t have to be blended if you don’t mind a chunky tomato soup.
I like to use organic tomatoes for this soup.
Fun With Popcorn
I love making popcorn on the stove at home. There’s no chemicals added and you create its special flavor by adding the seasonings you like. Here is my favorite recipe that I have shared with many lucky guests.
Fast and Furious popcorn
1/3 cup popcorn
2-3 tablespoons coconut oil
1/2 teaspoon Spike Seasoning Salt
1/2 teaspoon jalapeno powder, optional
In a 4-5 quart cast iron or enamel cast iron pot with a lid heat oil until just about smoking. Add popcorn and put lid on loosely. With hot mitts or hot pads grasp the pot by the handles and shake occasionally while the popcorn is popping. You need the lid to be loose, not tight fitting or the steam will turn the popcorn tough. Once the popcorn is popping well, about 1-2 minutes turn down the heat to about medium and take off the stove when popping slows to a few seconds between audible pops. Dump into a big bowl and sprinkle half of the Spike and half of the jalapeno powder and stir. Repeat with the rest of the Spike and jalapeno powder. You can pour 1 tablespoon of melted coconut oil over it at this point if desired,(I do).
Note: It takes just a bit of practice to do this without burning the popcorn. It’s best to give it a few tries until you master the uniqueness of your stove, and pot. It’s worth it in the end. Jalapeno powder can be purchased at Penzey’s Spices Stores or online at penzeys.com or my favorite spice store Market Spice in Seattle and www.marketspice.com You can also use ground black pepper, ground white pepper, Lawrey’s Seasoning Salt, or many other seasonings you might like to try. Be creative!
My 93 year old Aunt Jule’s Corn Muffins
I am blessed with an aunt who has survived 93 years on this planet, and teaches me much about the world. She is in excellent health due in part to her eating habits. When I visit her in Fairhope, Alabama I ask questions pertaining to her longevity and good health. I consider her in excellent health because she can see well, hear well, walk well, drive a car somewhat well, and can eat well. She is in a state of health I aspire to be in at that age should I be so lucky. Here are some of the things she has told me about living healthy. Eat fresh fruits and vegetables every day, preferably organic. Walk most every day,(she has a dog that she got partly to get her out of the house for walks every day when she might not be otherwise motivated).
Attitude is everything. My aunt has not had a cushy life. Her first husband was weird and harsh. She divorced him back in the 1950’s and then carved out a career in social work, leaving geology behind. Her second significant other committed suicide shortly after having a stroke in 1997. She has weathered it all with grace and humility.
One of the aspects of her life that keeps her young and active is her social network of fellow writers, singers, church members, and neighbors. She plays the drums in a local band. She is a published author and, meets weekly with a local writers group. She belongs to a local improv group that meets just to have a good time, not to perform for the public. She quit her singing group because she was just too darn busy!
She is an inspiration to me on how to retire, and live well. Even though she doesn’t have much money she lives a richer life that most people I have ever met. I treasure each chance I get to fly down to Alabama and hang out with her for a couple of days for more life lessons, and stories. On this trip she has shared with me her recipe for Gluten-free Cornbread Muffins that we ate with a bit of omega-3 enhanced butter substitute spread this morning. If you are looking for a gluten-free muffin recipe, or just a good cornbread muffin recipe try this one. Who knows you might make it to 93 also if you eat these.
Aunt Jule’s Gluten Free Corn Muffins
1 cup Hodgson Mill stone ground flour
1 cup Uncle Bob’s gluten-free oat flour
1/2 cup rice flour
1/2 teaspoon of salt
2 1/2 teaspoons Clabber Girl Baking Powder
1 1/4 cup milk
2 eggs
3 tablespoons canola oil
Mix dry ingredients
In a separate bowl whisk eggs and oil, then add milk.
Add wet ingredients to dry and mix just until blended.
Drop by tablespoon in muffin cups, and bake in a 450 degree oven for 18 minutes or until lightly browned.
Makes 12
Dinner at my Aunt’s home
Flourless and Eggless Eggplant Parmesan
tomato sauce meets eggplant
I eat eggplant just about any time and any way I can get it. I like eggplant parmesan but wanted it without the flour and egg so I jumped right in and developed this recipe in the Fast and Furious Test Kitchen. I hope you like it.
Flourless Eggless Eggplant Parmesan
1 medium sized eggplant
1 1/4 cups diced tomatoes
2 tablespoons tomato paste
1/3 cup minced onion
1 clove garlic minced
3 tablespoons olive oil
1 teaspoon Italian herbs, I used an Italian Seasoning blend
1/2 teaspoon salt
ground black pepper to taste
6 oz shredded mozzerela
1 cup shaved or shredded Parmigiano Reggiano cheese
In a saute pan cook onion and garlic on medium low heat in 1 tablespoon of oil until soft, about 5 minutes. Add canned tomatoes, and Italian Seasoning. Cook for 10 minutes stirring occasionally.
While tomato sauce is cooking peel eggplant and cut into slices no smaller than 1/4 inch and no bigger than 1/2 inch. Try to get them all the same size. If you can grill these outside that is great. If not use either an indoor grill pan or just a saute pan.
Add tomato paste to sauce and salt. continue to cook on low until ready to add to casserole dish.
Brush each slice of eggplant on both sides with the 2 tablespoons of remaining oil and cook on medium to medium high heat until just a bit browned or marked with grill lines. About 3 minutes per side. Don’t burn! Place one layer of eggplant in a casserole dish or 9×9 dish that has been lightly sprayed with cooking oil. Spoon half of the sauce over the eggplant.
Add half the mozzerella and parmigiano cheeses. Repeat. Bake in a 350 degree oven for 25 minutes covered. Uncover and bake another 10-20 minutes until eggplant is soft but not mushy.
Top with chopped fresh parsley if you like and serve with steamed broccoli for a great vegetarian meal. Serves four
Ready to eat!
Note:
Depending on how thick you cut your eggplant and how much you cook it when browning it you might need 35 minutes or 45 minutes to cook the eggplant. Even if it is a bit under done or over done this dish can handle it so don’t worry.
If you want meat in this add cooked sliced Italian sausage after the tomato sauce layer.
The Diet Thing
Anyone who has been in the food service business for as many years as I had has probably had some dieting issues. My first year of professional cooking was 1975. I was stationed on the Coast Guard Training Ship Eagle. On the three month cruise to Europe and back I went from 155 pounds to about 180 from eating an unhealthy diet and getting virtually no exercise. I was shocked that I could put on that much weight quickly. Luckily I shed it when I was transferred to a different ship and had more of a chance to exercise. I then topped out at about 190 in 1994 before figuring out how to keep the excess weight off for the rest of my life. Throughout all of this gaining weight and losing weight I tried many different diets. The first was the Atkins Diet. Wow, what an example of how not to diet. The Atkins diet is one of the most restricted diet out there limiting you to lots of meat and virtually no carbs that we tend to crave. There are just too many off limits foods that set you up to fail. Then there was the Fatflush Plan. There were some good aspects to that, like drinking lemon water in the morning to help your liver. It too was doomed to failure though. Next was the Eat Right for Your Type Diet. That was the one that thought your blood type determined what you should and should not eat. Once again it was too restrictive and doomed to failure. Last but not least was the South Beach Diet. I have to say it was the best of the bunch, but it too is doomed to failure as there are too many temptations to knock you off course.
Even though I have had my weight under control for the last 18 years I am still very interested in eating healthy and figuring out the secret to maintaining a healthy diet and weight. When a friend told me about The Gabriel Method I was curious enough to check it out from the library. I just finished reading it and believe it to be the best resource out there on maintaining a healthy weight level with or without dieting. It is an amazing story of Jon Gabriel’s journey to find a better method of losing weight. Jon lost over 220 and did it without dieting. Jon says in his book you are not fat because you eat too much. He says you are fat because your body wants to be fat, and not because you are weak or lazy. Jon spells out several reasons your body wants to be fat and how to address those reasons. He lays out the types of foods you should eat to help cut the cravings for the junk food many of us indulge in. He has done extensive research into biochemistry, organic chemistry and biology, and shows you how to train your body to want to eat a healthy diet without feeling hungry or deprived based on his research. There is also instructions on visualizing techniques that help you in the process. While I don’t agree with everything in his book I believe it to be the best resource out there to unlock the key to a slimmer healthier you. It sets you up to succeed by making sure you don’t go hungry, or feel deprived while changing your eating habits. Do yourself a favor and check it out if you have any desire to lose weight and eat healthier.
Salmon Cakes with Chipolte Tartar Sauce
The ingredients come together
Salmon Cakes with Chipolte Tartar Sauce
2 cups cooked and flaked salmon
1/2 cup coarse bread crumbs
1 egg
1/2 teaspoon worcestershire sauce
2 1/2 teaspoons old bay seasoning
3 tablespoons mayonnaise
1/2 teaspoon dried thyme, optional
I go to Alaska almost every summer and catch about a years supply of salmon. I have many ways I cook the salmon throughout the year, and salmon cakes is one of my favorite recipes. I hope you enjoy this method of enjoying salmon to its fullest.
I recommend cooking the salmon the night before, preferably as part of dinner with leftovers in mind. Flake the salmon and remove the bones.
In a medium sized mixing bowl beat the egg with worcestershire sauce, old bay seasoning, bread crumbs, and thyme. If your bread crumbs are very dry add 1 tablespoon of water. Add mayonnaise, and parsley and mix until blended. Add salmon and mix until you can form a cake that holds together. Bake in a 375 degree oven until internal temperature is 145 degrees, about 25 minutes. Serve with chipolte tartar sauce.
Ready to bake
Chipolte tartar sauce.
4 tablespoons mayonnaise
1/4 cup minced dill pickles
2 chipolte peppers minced
1 tablespoon sliced green onions, optional
Mix all ingredients until blended and serve on the side, or on top just before serving.
Dinner is served
Mushroom Chowder
This is a hearty soup that tastes great on a cold day. I like it with a wheaty slice of bread, and a glass of Zinfindel.
2 medium sized russet potatoes cut into 1 inch pieces, about 2 cups
3-4 cups water, enough to cover potatoes
3 tablespoons garlic infused olive oil, or plain olive oil
2/3 cup diced yellow onion
1 1/4 cups celery cut into 1/2 inch slices
4 cups Maitake mushrooms cut into 1 1/2 inch pieces, or use quartered Crimini mushrooms
3/4 cup carrots cut lengthwise and then into 1/2 inch pieces
3 tablespoons flour
1/4 to 1/2 teaspoon ground white pepper
2 teaspoons chicken base or chicken bullion cubes
1 teaspoon Spike Seasoning Salt
3 cups water
1 cup half and half
1/4 teaspoon dried thyme
1 tablespoon fresh chopped parsley, optional
Start by cooking potatoes in 3-4 cups of water in a 2 quart pot. Bring to a boil and reduce heat until potatoes are cooked but not too soft. About 20 minutes. Drain and set aside.
Saute onions, and celery in 3 tablespoons of garlic infused oil for 3 minutes on medium high heat stirring often. Add mushrooms and carrots reducing heat to medium stirring often. Cook until most of the liquid is cooked out of mushrooms. Add the flour and cook on low heat for 5 minutes stirring often.
Add 3 cups water, chicken base, Spike, thyme pepper and half and half. Turn heat up to medium and stir constantly until flour has blended with liquids, about 3-5 minutes. Add potatoes and continue cooking for about 5 minutes or until the soup starts to simmer. Add salt and pepper if needed. Top with parsley and serve. Serves four.
Note: A cup of frozen peas or corn, cooked and set aside can be added with the water and half and half.
If not using garlic infused oil add a minced clove of garlic with the onions and celery.
Kurt’s Fried Rice
This is best prepared with leftover plain boiled rice from dinner the night before. I have made this using good old Uncle Ben’s Original Converted rice for years, but mostly use Tsuru Mai brown rice lately as it is healthier.
2 cups of cooked rice
2 tablespoons olive oil
1/2 cup diced or sliced celery
1/4 cup diced yellow onion
1/4 cup diced carrots
1 clove garlic minced
1/2 cup frozen peas
1-2 tablespoons Kikkoman soy sauce, depends on how salty you want it
1 egg, optional
In a nonstick pan or wok start out by cooking one beaten egg on medium high heat, in just enough oil(about 1 teaspoon), as if cooking an omelet. When egg is halfway cooked flip over and cook about 2 minutes more.Remove and let cool.
Saute celery and onions on medium heat for 3 minutes in same pan with 2 teaspoons of oil . Add carrots, garlic and frozen peas cooking for another 3 minutes. Remove to a bowl and then chop or slice the cooked egg to get it ready to add to the rice later.
Wipe or rinse the pan and add rest of the oil increase to pan and heat to medium high, add rice when pan recovers its heat as you want the pan to be hot when the rice hits the pan. Break up the clumps of rice and stir often for 5 minutes. Add the vegie mixture and continue cooking for 5 minutes. Add the soy sauce stirring well to incorporate thoroughly. Serves 2, but is easily doubled.
Note: Raw chicken chunks(about 1 cup), can be added to the recipe by cooking it in the pan with the vegies. Just start with the chicken and cook for 5 minutes stirring often before adding raw vegies.
Garlic Infused Olive Oil/ Roasted Garlic
This item is used in so many things I prepare in my kitchen that I have it in the fridge most of the year. Very easy to make and so useful. You will never need to buy garlic infused oil again. It lasts about two weeks in the fridge, and the cloves are great tossed with pasta.
1 cup olive oil
1 bulb of garlic, smaller cloves are better than big ones
Cut ends off of garlic cloves and take all skin off before cooking on low heat for about 6-8 minutes. Use a saute pan that is small enough for 1 cup of oil to cover cloves. Garlic will have air bubbles coming off the cloves like champagne bubbles. Do not let the cloves turn brown while cooking. Remove from heat and let cool. Oil and cloves will stay fresh in a covered jar for two weeks or more in the refrigerator. This has many uses as an oil or for the cooked cloves. I like the cloves in hummus, pasta or pizza. I use the oil for sauteing or dipping bread in.
The Path of Thanksgiving Leftovers
If you are like most Americans you had a fair amount of Thanksgiving leftovers. One could write a book about the ways Thanksgiving leftovers are used in the days that follow the big feast. While I don’t want to write a book on the subject I believe it’s time to write a post on Thanksgiving leftovers, and the interesting ways they are used up in our house.
The day after, November 23rd
At breakfast some of the amazing whipped cream with marscapone made into the coffee instead of the usual creamer. No other leftovers consumed at breakfast. Lunch was spent at a restaurant between our shopping during Black Friday madness. Ah, but at dinner came the legendary day after casserole. It starts with a large shallow casserole dish layered with plenty of turkey on the bottom. Then followed by stuffing, gravy, green bean casserole, and topped with the fluffy mashed potatoes. Leftover pie with whipped cream was enjoyed again, although it had lost a bit of its magic overnight. All were thoroughly stuffed from this meal.
The dog got large amounts of turkey all day long to help use up the leftovers.
Two days after, November 24th
Breakfast was leftover pecan pie and pumpkin pie with a side of healthy orange and grapefruit slices. Note to self: do not do this next year. Lunch was turkey sandwiches, Smartpop popcorn, and chips for those who were travelling back home on flights to Texas and California. For those of us staying home it was turkey and barley soup that was enjoyed immensely. Pie was eaten by one of us at lunch and the other at dinner. You just can’t believe how big one of those pies can be until you eat the same pie for three days straight with five people helping out. Pie is definitely losing its appeal at this point.
Dinner was sliced turkey breast open face sandwich heated in its own stock served on toast, and then topped with gravy. The forgotten cranberry sauce that became lost in the fridge made an appearance for this meal, and was still tasty. A side of steamed peas was added to get something in the meal that was not leftover.
The dog got turkey for breakfast, but not for lunch after an attempted poo pickup failed on an afternoon walk at the local park. Poo pickup bags were meant for solids, not liquids. There is truth to “too much of a good thing”.
Three days after, November 25th
Breakfast was a bowl of healthy oatmeal. The two small pieces of pie I found in the fridge were tossed in the trash. No more pie! Dog was given a small amount of turkey breast without skin on kibble for breakfast on agreement that it was a trial basis only, not a turkey free for all like the day after Thanksgiving. Lunch was the rest of the turkey soup and homemade bread. Turkey soup is great stuff on a cold day.
Dinner was spent out at our favorite Italian restaurant Cingale, because we had enough of cooking, dish washing, and eating leftovers.
Dog got turkey upon our arrival at home after dinner out due to the afternoon poo walk returning to before Thanksgiving specifications. Our dog doesn’t seem to mind leftover turkey day after day.
Four days after, November 26th
The turkey is just about gone, along with most of the other items that graced our table that day not so long ago. For breakfast we had oatmeal with some of the cranberry sauce on top. Dog had yet another blissful meal of turkey and kibble for breakfast with a touch of turkey stock. For lunch I packed turkey sandwiches with tomato, avocado, lettuce and hummus. If all goes to plan the turkey will be gone after dinner tonight if the dog and us can rise to the challenge one last time. It’s turkey noodle soup for us, turkey and kibble for the dog. The only remnant by tomorrow will be the cranberry sauce which should be finished off in the oatmeal. Then the countdown starts for next year’s Thanksgiving feast. I hope we learn a thing or two from this year’s over indulgences. Yeah right!