Tag Archives: tomatoes

Kid heaven

2 Sep

Grilled cheese and tomato soup.  Peanut butter and jelly. Macaroni and cheese.  Apple juice and Sunny D.

The Mecca of childhood foods.  Every kid loves them.  Every kid looks forward to opening up that brown paper bag at lunch time and gobbling up the perfect peanut butter and jelly sandwich.

Not this kid.

This kid hated peanut butter and jelly.  This kid took crackers and chicken to lunch during elementary school.  This kid plugged her nose every time her brother whipped out a box of Kraft mac and cheese.  This kid knew how to make the perfect peanut butter and jelly sandwich for her brother six years before she ever ate one herself.

Of course, now that I’m entering my twenties and can’t eat cheese, I love these things.  But thanks to a little thing called daiya and a couple of cans of tomatoes, this about-to-be-twenty-something can rewind her life and relive her childhood.

This tomato soup is simple, easy, and yummy.  I had a recipe, and then realized that I only had two of the ingredients, so I did it a little different.

Así es la vida.

TOMATO SOUP

  • 1 14-oz. can of diced tomatoes in juice
  • 1 28-oz can of crushed tomatoes
  • 2 c. vegetable stock
  • 1 c. milk
  • 3 tbsp. earth balance
  • salt and pepper to taste
Throw your tomatoes and veggie stock in a pot and simmer for 30 minutes.  Puree the tomatoes and stock until smooth.  Put the puree back in the pot and add the milk and earth balance.  Heat, stirring, until the earth balance is melted and the soup is heated through – but don’t boil it!  Make yourself some grilled cheese however you may fancy and enjoy!
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Corn Dogs

26 Jun

Hey.  Hi there.  I have food for you.

But here’s my problem:  writer’s block.  Yuck, gross, hate it.

But this food speaks for itself, so that’s good for me, I suppose.

This is easy peasy, kind of eclectic sort of American-ish food for almost the Fourth of July.  Did that confuse you?  Not quite?  How about this:  Corn dogs on chopsticks with italian-style chunky home-made ketchup.  Yum.  Here’s the recipe:

CHUNKY ITALIAN KETCHUP

  • 1/2 tbsp. olive oil
  • 1/2 onion
  • 1 clove garlic, minced
  • 1 tbsp. agave
  • 2 tbsp. balsamic vinegar
  • 1/2 tsp. oregano
  • 1/2 tsp. mustard powder
  • 1 tsp. basil
  • 1/2 tbsp. tomato paste
  • 1/2 of a 28 oz. can of crushed tomatoes
Saute up your onion and olive oil in a sauce pan until the onions are translucent and you can smell the yummy coming out of them.   Then, add the garlic and saute for about another 30 seconds or so.  Then, add in all the rest of your ingredients and bring ’em up to a boil.  Reduce the heat to low and let it simmer for about 45 minutes, until it’s thickened down to ketchup-y consistency.  You could puree it if you want a smooth ketchup, but I liked having some texture in mine.

CORN DOGS (adapted from this recipe)

  • 3 or 4 Tofurky italian style sausages (or whatever kind you like)
  • 2/3 c. cornmeal
  • 1/3 c. whole wheat pastry flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • dried basil, garlic powder, and pepper to taste
  • 1 tsp. Ener-G egg replacer
  • 2/3 c. non-dairy milk
  • 1 tsp. agave
Preheat your oven to 450°F.  Line a cookie sheet with parchment paper so you’re ready to go when your dogs are ready.  Mix your cornmeal, flour, baking powder, salt, spices, egg replacer, agave, and 1/3 c. of your milk in a bowl.  Slowly add in the other half of your milk until your mixture is wet enough to work with, but not so drizzly it won’t stick to the Tofurky.  I used chopsticks to skewer my sausages, because I don’t have skewers on hand right now.  (Also, be sure you let whatever sticks you’re using sit in water for a while before you skewer the sausages so they don’t burn in the oven and set your house on fire.)  Roll or dip the sausages into the coating, making sure they’re all nicely covered.  Once you’re dogs are dipped, place them on your pan and bake for about 10 – 15 minutes.  Enjoy with your home-made ketchup.

Heels and other things we have in common

7 Jun

There are certain givens in life.  Constants.  Things that everyone has in common.

Singing in the shower.  Everyone does it.  Don’t deny it.  In fact, tonight I had my iHome set up and was all but busting out choreography around my bathroom.  I would have been singing into my hairbrush if I knew where I had left it this morning.  Oops.  Or, if you’re more of a bath person:  playing in the bath tub.  Maybe the extent of your playfulness is splashing the water around.  Or maybe you’re like me – you see that your arms have steam rising up off of them because the water is so hot, so you pretend to be Hades from Disney’s “Hercules” for the rest of your bath time.  (This may or may not have occurred a few days ago).

Shoes.  Shoes happen.  We have to wear them on our feet.  And heels.  Heels happen.  Maybe it’s just a coincidence that they’re only one letter away from being “hells,”  I don’t know.  I just bought a pair of heels – not sure why; maybe because they were cute, maybe because it’s summer, or maybe because I’m thinking that since I’ll be working in an office during the upcoming school year, I should sort of start acting like a grown up – and have just rediscovered that my feet don’t function more than two inches off ground level.

Whoops.

Maybe I spent twenty minutes walking around my house in them, trying not to walk like a robot.  Maybe I woke my mother up doing this.  I won’t admit to anything.

Writer’s block.  Writer’s block also happens to everyone.  Even if you’re not a writer.  It happens when you’re having a conversation with someone, and they say something to which you think you should have some witty comeback – only to think of one an hour later when the person’s gone and the moment’s been lost.

I’ve had writers block for the last week.  If not more.  But today, my heels and Hercules reenactments and Maroon 5 harmonizing have brought you this soup.  I know soup isn’t incredibly summery, but to be honest, this summer isn’t incredibly summery – at least not here in the Pacific Northwest.

Go make it now, or slip this recipe into your autumn foods cookbook.  Either way, it’s pretty darn great.

AFRICAN PEANUT SOUP

(makes a “soup”er duper double batch, halve the recipe if you don’t feel like eating it for the rest of your life)

  • 3 small or medium onions, diced (plus about as much celery diced as well)
  • 4 1/2 tsp. minced garlic
  • 7 tbsp. sesame oil
  • 5 tsp. curry powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. crushed red pepper flakes
  • 1 6 oz. can of tomato paste
  • 1 28 oz. can of crushed tomatoes
  • 2 quarts vegetable stock
  • 1/2 c. + 1 tbsp. peanut butter (I like to use creamy)
  • 1 package of Butler’s Soy Curls, if you so desire
  • And, maybe some kale – yum.
In a large pot, saute the onion, celery, and garlic in the sesame oil for about 10 minutes, until the onion is tender.  Add the curry powder, salt, pepper, and red pepper flakes and saute for another minute.
Add the stock, tomato paste, crushed tomatoes and peanut butter and stir until it’s all combined.  Add in the soy curls, and heat until it’s hot enough to eat.  Simple enough, right?