Tomato Soup!

The Tomato soup we make at home is SOOO GOOOD. Campbell's doesn't know what they're doing since they're not doing this. Eff a canned tomato soup with your grilled cheese. This one's all grown up!

I say "we", but I've never actually made this soup. Mike makes it always and it's SOOO GOOD.

Ingredients

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Here's the link to the Food Network recipe: http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html


We do Tuna Melts for us, and side of Mac and Cheese... Hann gets grilled cheese. It's SO worth the effort of making the soup! (I say, as I'm sitting in midtown, no where near the stove or kitchen :) )

Black & Red Bean Soup!

I was looking for something for the cold winter day,  but something new that we haven't had lately! I'm going for this Black Bean Soup. 

We'll make our Mexican Rice to serve it over. Dinner tonight should be delish!

Might get some chicken to grill with it for the hubs. He's having serious meat-protein withdrawls.

Black & Red Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoons chili powder, or to taste (optional)
• 2 teaspoons maple syrup (optional)
• 1 teaspoon curry powder
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (15.5 ounce) cans canned red beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (14.5 ounce) can crushed tomatoes, with liquid

Directions

1. Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, black pepper, and curry. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil. 
2. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

Breakfast for Dinner, Mexi-style!

Mexican breakfast is one of our favorite things to eat at home. It's been said at our house that we could very much eat Mexican food everyday and that would be okay with us. We love it! And since I figured out hash browns, we skip the mexi rice and all is goooood.

Mexican Breakfast Burritos with Hash Browns:

Hash Brows:
Did you know they're EASY? The might be a little time consuming, and kinda a pain in the ass, but it's WORTH IT! Instructions:

Peel 4-5 small potatoes. Using a grater or your food processor, shred the potatoes. Transfer shreds to a wire colander until the water runs clear. Press the shreds until no more water squeezes out. Line a large mixing bowl with several layers of paper towels, and put the shreds into the bowl. Cover with more layers of paper towels, and press press press until you feel like you're not squeezing any more water out.

Those two steps (rinsing and removing all water) are important to make sure your browns turn out crispy! You want to remove as much water as humanly possible. The paper towels are the best way I've found, but I'm going to invest in a bigger wire colander like this:
http://www.crateandbarrel.com/kitchen-and-food/colanders/set-of-2-mesh-colanders/s364595
and that will probably eliminate the paper towels/bowl step.

Heat about 1/4" - 1/2" of oil of your choice in a large skillet over medium heat.

In your mixing bowl, add 1/4 cup flour, an egg and a diced onion, and mix well. you want the batter to cover everything evenly. When your oil is hot, drop dollops of the potato mixure into the oil. I divide the pan into quarters and do 4 at at time, as you want to be able to flip them over with a slotted spatula. You want 8-10 minutes on each side.

I put the finished browns on a cookie sheet topped with wire cooling rack and keep them in the oven on 250 or so.

Chorizo!

We do a pan with veggie chorizo, and one with real meat chorizo for myself and the man. It works the same either way.

For the veggie chorizo, heat about a teaspoon or so of oil so it fries a little bit. For the regular chorizo, put the links into a pan and heat on medium. You want to make sure both chorizos are fully cooked, but especially the meat one, as to avoid brain worms.

When they're cooked through, add the number of eggs of your choice, and mix until you have a fully cooked egg/chorizo (or soyrizo) mixture. If you want to, with the meat chorizo, you can drain some of the grease before you add your eggs, but I've always been a fan of keeping the grease to cook the eggs, as I'm disgusting.

Serve on warm tortillas. I like to put the hash browns inside the burrito too. It's delicious.

Now I have to try to find something to make for dinner tonight. I have no idea what but since it's so cold out, something hearty would be delicious...