It’s been bitter cold in Chicago (and most of the rest of the country) the past few days. So cold that one of my Facebook friends posted a picture of an icicle on her eyelash – for real. And of course on the coldest day of the winter thus far, I spent all day running errands with the kids in tow. We were all frozen by the time we got home so I knew only my most favorite comfort food would do the trick to warm our bellies and thaw us out.
I’m a big fan of the gelatinous goo that comes out of the can. In my world, there’s nothing better than a big bowl of Campbell’s served with Kraft American cheese on white bread. But some days, it’s nice to be a grown up and eat food that is a bit more real.
This soup definitely hit the spot. It had a rich, smoky undertone due to the bacon (BACON!). The Fruitaholic happily slurped down 2 bowls, even after telling me that he doesn’t like tomato soup. I didn’t change much about the recipe. I added an extra slice of bacon so that I’d have some to garnish the soup with, and I added a couple of carrots to up the veggie factor. I substituted popcorn for the croutons because I had some on hand and thought they added a nice crunch. I didn’t use the creme fraiche but didn’t feel as though I was missing anything by not including it, but feel free to garnish as you see fit.
Ingredients
- 5 Slices Thick Cut Bacon, finely chopped
- 2 Tbsp. Butter
- 4 Garlic Cloves, finely chopped
- 1 Onion, chopped
- 3 Carrots, chopped
- 3 Tbsp. Tomato Paste
- 1 Tbsp. Flour
- 4 Cups Chicken Stock
- 2 Sprigs Thyme
- 1 Bay Leaf
- 1 28 oz. Can Whole, Peeled Tomatoes in Juice, crushed by hand (I used San Marzano)
- 1/4 Cup Heavy Cream
- Snipped Chives, for garnish
- Popped Popcorn, for garnish (I used Trader Joe's Popcorn with Herbs and Spices)
Instructions
Add chopped bacon to a large saucepan and heat over medium until fat has rendered and bacon is crisp, about 15 minutes. Remove a spoonful or two of the bacon and set aside to use for garnish.
Increase the temperature to medium-high and add the butter. When melted, add the garlic, onion and carrot. Cook, stirring occasionally, until soft, about 10 minutes.
Add the tomato paste and cook, stirring occasionally, about 3 minutes. Add the flour, stir until combined, and cook an additional 2 minutes.
Add the chicken stock, thyme, bay lea and tomatoes. Bring to a boil then reduce temperature to medium-low. Cook until slightly reduced, stirring occasionally, for 30 minutes.
Remove from heat. Using an immersion blender, puree the soup until smooth then stir in the cream.
Garnish individual bowls with reserved bacon bits, popcorn and chives.
Source -
1.4
http://www.thejeyofcooking.com/cream-of-tomato-soup/ The Jey of Cooking | http://www.thejeyofcooking.com
I don’t eat a lot of lamb and I’ve never cooked with it at home so I have to admit that I wasn’t terribly thrilled when I received my recipe for this week’s Celebrity Chef swap. It’s a Bobby Flay recipe so I knew it would be good, but still I had to be convinced. It’s not that I don’t like lamb, it’s just usually a bit too gamey for my everyday meals. Plus, the Husby isn’t the biggest fan so it typically stays off of my shopping list.
Even with my inexperience, I knew that lamb has to be cooked *just right* in order to reduce the gamey taste. And since my grill is out of service for the season, I turned to my trusty crockpot for some low and slow, tender goodness.
To my surprise, I enjoyed this meal so much that I was sad there wasn’t enough for another helping. The lamb itself was a little bland due to my inability to salt anything correctly but combined with the pickled onions, tomato relish and cheeses, I barely even noticed. I didn’t tell the Husby he was eating lamb and he happily cleaned his plate. I may have to start experimenting with it more in the kitchen!
Lamb Tacos with Pickled Red Onions and Tomato Relish.
Ingredients
- 1 1/2 lbs. Lamb Stew Meat
- 1 Red Onion, coarsely chopped
- 10 Garlic Cloves, coarsely chopped
- 1 Cup Orange Juice
- 1 Cup Olive Oil
- Salt and Pepper, to taste
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For the Tomato Relish:
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- 4 Large Tomatoes, coarsely chopped
- 1/4 Cup Red Onion, finely diced
- 1 Jalapeño, seeded and minced
- 3 Tbsp. Balsamic Vinegar
- 1 Tbsp. Olive Oil
- Salt and Pepper, to taste
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For Pickled Onions:
- 1 Red Onion
- 1/2 Cup Apple Cider Vinegar
- 1 Tbsp. Sugar
- 1 1/2 tsp. Kosher Salt
- 1 Cup Water
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For Taco Assembly:
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- 8 Flour Tortillas
- 1 Cup White Cheddar Cheese, shredded
- 1/2 Cup Feta Cheese, crumbled
- 1 Cup Monterey Jack Cheese, shredded
Instructions
Combine the lamb, red onion, garlic cloves, orange juice, olive oil and salt and pepper in the bowl of a crockpot. Cook on low 6-8 hours or high 4-5 hours.
One hour before serving, prepare the tomato relish and the pickled onions. For the relish, combine tomatoes, red onion, jalapeño, balsamic vinegar, olive oil and salt and pepper in a bowl. Mix until well combined and let sit at room temperature until ready to serve. For the pickled onions, combine onions, apple cider vinegar, sugar, salt and water in a bowl. Mix until well combined and let sit at room temperature until ready to serve.
When ready to serve, remove the lamb from the crockpot and shred with a fork. Spoon the lamb into a flour tortilla and top with the white cheddar, feta and monterey jack cheeses, as well as the tomato relish and pickled onions.
1.4
http://www.thejeyofcooking.com/lamb-tacos-with-pickled-red-onions-and-tomato-relish/ The Jey of Cooking | http://www.thejeyofcooking.com
Happy new year (eleven days late)!!
Now that it’s January I, along with most of the rest of the world, have once again resolved to live a healthier life this year. Last year’s plans were derailed once I found out that I was expecting the Baby Burrito in February. I only managed to gain 8 pounds while pregnant, but I’m still heavier than I’ve ever been.
The only way I’m going to be able to manage to do this is to not eat out or order in as much. You’d think this would be easy for someone who loves to cook, but with two little ones under foot and a super busy schedule, things don’t always go as planned. But cooking my meals and being able to control exactly what I’m putting into my body is really the only way to go.
In my mind, eating healthy means that food that is bland and devoid of flavor. But I’m slowly learning that doesn’t have to be the case. This chicken was incredibly flavorful thanks to the dijon and thyme, and the crunchiness added from the quinoa crust almost felt like I was eating fried chicken. Almost. And the best part? Not only was it incredibly delicious, each serving is less than 250 calories! Double win.
Ingredients
- 1 Cup Quinoa, rinsed
- 2 Cups Chicken Broth
- 4 Boneless, Skinless Chicken Breasts
- 1/4 cup Dijon Mustard
- 1 Tbsp. Fresh Thyme, chopped + more for serving
- Olive Oil Cooking Spray
Instructions
Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.
Line a baking sheet with parchment paper. Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.
Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through. Sprinkle with additional thyme before serving.
Source -
1.4
http://www.thejeyofcooking.com/quinoa-crusted-chicken/ The Jey of Cooking | http://www.thejeyofcooking.com
