Apples, I have been eating one a day every day for a couple of weeks now. I do it because I need to get my fruit servings in, and because I love them (until the local berry season starts, then they are abandoned for berries for a while). I’m sitting here eating my mid-morning snack which usually consists of an apple with ½ oz of sharp cheddar or a handful of pistachios, and wondering if an apple a day really does keep the doctor away. Where did that saying come from? There is usually some truth in those types of sayings, what in apples may cause that to happen? Hmmm…sounds like a job for Google when I get bored.
Yesterday I made a couple of things for meals this week, a pork and veggie “fried” rice that ended up being a massive amount, enough for at least 6-8 servings. I brought two to work for lunches for the next couple of days. Whenever I make a stir fry I load up on the veggies, most of the time they way outnumber the protein, which is the case in this batch. I put in onion, celery, red bell peppers, snow peas, zucchini, mushrooms and cabbage (I love cabbage!). I used a substitute soy sauce that I made from a recipe I found online on allrecipes.com, it is good stuff! I’m working on getting soy out of my diet, one more thing that may be causing issues, or so I’m told, so I’m trying it. Soy is everywhere so right now I’m trying to get rid of the obvious things like soy sauce J I will post the recipe below; I made a batch and put the remainder in a jar in the refrigerator. I suspect I will use it for much more than just a soy sauce replacement.
I also made a basic cream of tomato soup, something that is so easy to whip up there is no reason to buy the prepared canned stuff, and this one tastes better! As is normal for me, I made a lot, there is some in the fridge for my solo dinners this week (when the husband has to work late) and some in the freezer for later. You’d think I had a whole brood of people I’m cooking for; I can’t seem to make just a little bit of anything.
We went out for dinner on Saturday night, we tried Outback Steakhouse because I was told they had a great GF menu, and they do! It sounds silly but I was excited that the GF menu was an actual menu with lots of options/choices. It wasn’t some sheet of paper taken out of a binder that had two or three options on it. This one even had two dessert options! I had a chicken dish along with a salad and a baked potato, it was quite tasty. We will definitely be going back again.
The weather here over the weekend was kind of crappy, stormy with lots of rain. It made me want to stay in my house and just do things there. That’s pretty much what I did. I read, played fetch with my cat (yes, my cat), made some cards and just played around with my Cricut to figure out more of what it is capable of. I will post some pictures of cards I have made, I keep forgetting to do that. I have a separate blog for those things, though I’m thinking about merging the two so that I can do everything in one place. I haven’t been doing a good job of keeping up with either of them lately.
Ok, on to the recipe portion of today…
Cream of Tomato Soup
Servings: 8
Ingredients:
½ T canola or olive oil
1-1/2 C sweet onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tsp sea salt
2 large cans of whole peeled tomatoes (28 oz. size)
2 tsp garlic powder
1 tsp black pepper
½ - 1 C heavy cream (I use less, how much you want depends on your preference)
Directions:
1. Heat oil in a saucepan over medium-medium high heat, sauté the onion, carrot and celery until slightly soft. Don’t brown the veggies, you are just sweating them a little bit.
2. Add in the canned tomatoes and let simmer until everything is soft (about 30 minutes), use an immersion blender at this point to blend everything together. This is also the point to check for seasoning.
3. Let simmer another 15-30 minutes then turn heat to low and add in the heavy cream (I pour it and let it sit on the counter to come to room temperature before adding it). Stir everything together well, let it come up to temperature then remove from heat.
No comments:
Post a Comment