Tomato Soup, I Love You

As was bound to happen when you go and plant thirty cherry and small fruit tomato plants, I have too many tomatoes. So many, that I've already given some away at work rather than see them go bad. Being selfish, I don't really want to keep doing that.

What to do? Make soup! I had bookmarked a lovely recipe from FamilyFun.go.com for "Roasted Tomato Soup" last winter when I was positively jonesing for soup every darn day. Obviously, cherry tomatoes weren't in season then but they certainly are now and the recipe is a great way to use up six cups of the precious darlings.

It glows with the glow of a thousand orange tomatoes ...
To healthify this soup, I omitted the butter and reduced the amount of cream by half. I also omitted the grilled cheese croutons and didn't miss them, because this soup is so veryvery delicious on its own. (I can usually take or leave tomato soup, but this stuff is addictive and I want to eat it constantly. Good thing the recipe makes a lot).

I used turkey broth, because I still have quite a lot leftover from last year's big buy, but chicken or vegetable broth would work just as well. I also used less broth than the original recipe called for, because I wanted a very thick soup.

Despite being pureed, this soup retains a lot of texture from the bazillion cherry tomato seeds. If you don't like seeds, I recommend straining the soup through a sieve before adding the cream. (I strained about two thirds of the soup, leaving a little bit of seeds and skin behind for body).

Creamy Roasted Cherry Tomato Soup
Adapted from FamilyFun.go.com

Ingredients
6 cups cherry tomatoes
3 Tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
5 springs fresh thyme
3 garlic cloves, minced
1 medium red onion, chopped
14 oz can Muir Glen fire-roasted diced tomatoes, undrained
14 oz can turkey broth
½ cup heavy cream

Directions
Heat oven to 400°F. Toss cherry tomatoes with 3 sprigs thyme, 2 Tbsp olive oil, salt and pepper, and spread evenly on a large jelly roll pan. Roast until tomatoes have shriveled and some have burst, about 40 minutes. Set aside.



Heat remaining 1 Tbsp olive oil in a large soup pot. Add the garlic, onion and remaining sprigs of thyme and saute until onion is softened. Add the canned tomatoes with their juice, turkey broth, and roasted tomatoes with their juices and bits of thyme. Simmer, covered, for 40 minutes.

Remove from heat. Puree tomato mixture with an immersion blender or what have you. Strain out seeds, if desired. Stir in cream and season with additional salt and pepper to taste.

Serves 4 for lunch with leftovers.

Hot Mess O' Chicken Goop

I was going to use our grill tonight. Really. For the first time this summer. We were going to have grilled marinated chicken breasts with corn and black bean salad and tomatoes from the garden. But ... I forgot to thaw the chicken overnight. Sigh. So it was chicken in the slow cooker, again. (To be honest, since in-house experiments have shown that cooking frozen boneless chicken pieces in the slow cooker ≠ death, I may never thaw chicken breasts again).

Supper wasn't very pretty, but it tasted good (a bit like deconstructed chicken enchiladas) and I couldn't stop taste-testing it while I waited for the pasta to cook. I made it by modifying the basic recipe I've been using recently -- chicken parts, cream of chicken, Neufchâtel, vegetables, and seasonings -- to include that dusty jar of Trader Joe's corn salsa I bought almost a year ago when I was on a tomato-less salsa kick. Because the corn salsa was a little sweet, I tossed in some garlicky Green Mountain Gringo for balance. Black beans just seemed like a natural accompaniment (and added fiber so I could pretend supper would be a healthy one).

Slow Cooker Creamy Salsa Chicken

Ingredients
3 completely frozen boneless skinless chicken breasts (about 1 pound)
13.75 oz jar Trader Joe's corn and chile tomato-less salsa
6 oz Green Mountain Gringo roasted garlic salsa
15.5 oz can low-sodium black beans, drained and rinsed
10.5 oz can condensed reduced-fat lower-sodium cream of chicken soup
2 oz Neufchâtel cheese, softened
Palmful of dried cilantro, if desired

Directions
Coat slow cooker insert with cooking spray. Place chicken inside.

Stir together soup, salsas, and softened Neufchâtel. Pour over chicken.

Close lid and cook on low for 8-9 hours.

Using two forks, shred chicken inside slow cooker. Add cilantro and stir everything together. Serve over rice or pasta.

Serves about 4 for supper or 2 with plenty of leftovers.

More Creamy Slow Cooker Chicken Goodness

I know summer is a time for pasta and potato salads, grilled chicken and burgers, but I seem to be out of sync with the season. Oh, we're eating lots of fresh seasonal produce (a whole lot of which is coming from my garden), but the grill's seeing no real action and I've only made pasta and potato salads once.

What's seeing a lot of use? Why, my slow cooker. Fill it with stuff in the morning and come home at five thirty to a supper that is ready to go straight into my belly. The house doesn't heat up from cooking and I don't have to stand outside at the grill, dodging horseflies and feeling irritable from the heat (or con The Husband into doing the same).

When I think about it, it seems a bit weird to be using my slow cooker so heavily this summer when I more-or-less ignored it all winter. Well, regardless of weirdness, I do love my slow cooker this summer!

Monday I modified the "Slow Cooker Creamy Mushroom Chicken" I made last week, because I had a bumper-crop of cherry tomatoes to eat up ("Sungold" are prolific little buggers, you know) and no fresh mushrooms.

Slow Cooker Creamy Tomato Chicken with Squash

Ingredients
3 partially thawed boneless skinless chicken breasts (about 1 pound)
2 small yellow squash, halved and thinly sliced
Cherry tomatoes (enough to fill the bottom of your slow cooker)
6 sliced garlic cloves
1 Tbsp Penzeys Italian Vinegar and Oil dressing mix
1 Tbsp Penzeys salt-free Tuscan Sunset Italian-style seasoning blend
10.5 oz can condensed cream of chicken soup
6 oz Neufchâtel cheese, softened

Directions
Coat slow cooker insert with cooking spray. Place tomatoes and garlic on the bottom and top with chicken breasts.

Stir together soup, dressing mix, seasoning blend, and softened cheese. Pour over chicken.

Close lid and cook on low for 6 hours.

Remove chicken from slow cooker and shred. Return to slow cooker and very thoroughly mix everything together. Serve over rice or pasta.

Simple Sunday Supper: Enchilada-esque Turkey Things

Sunday, at home all day doing a lot of nothing. Need to make supper, because I feel bad about going out for food when we might be chucking a lot of money at the house soon. (I know The Husband, Mr. Sensible, finds this train of thought annoying -- a couple of suppers out won't effect our ability or inability to pay for house stuff, but the irrational "ohmygodswecannotspendallthemonies" voices in my head say it does and who am I to ignore them? We've had decades more time together, after all).

So, stuff in the kitchen! It must become food! And it did. Pretty good food, actually.

Enchilada-esque Turkey Roll-ups

Ingredients
1 lb lean ground turkey
1 small red onion, minced
2 Tbsp Penzeys Arizona Dreaming seasoning blend
1 14 oz can enchilada sauce
6 flour tortillas
1 oz Cabot 50% Reduced Fat Cheddar, shredded

Directions
Preheat oven to 400°F. Grease 9x9 baking dish with cooking spray and set aside.

Cook turkey and onion in a nonstick skillet until turkey is thoroughly cooked. Stir in seasoning blend.

Divide turkey among tortillas and roll up. Place seam-side down in baking dish. Top with enchilada sauce. Scatter with cheese.

Cover with foil (coat foil with a little cooking spray to keep cheese from sticking) and bake for about 20 minutes or until everything is bubbly and cheese is melted.

Remove foil. Broil until cheese is golden.

(Feeds 2 for supper with enough leftover for some lucky person's lunch the next day).

I served this topped with a mixture of Green Mountain Gringo's roasted garlic salsa and diced cherry tomatoes from my garden.

Improv Challenge: Corn & Butter

The ingredients for July's Improv Challenge are corn and butter and, as much as I wanted to bathe roasted corn-on-the cob in a fancy-schmancy compound butter and call it a day, I felt I should push myself. That's why it's called a challenge, right?

So I made pancakes. But not just any old pancakes. No, I made The College Culinarian's savory "Bacon-Cheddar Cornmeal Pancakes". The runny egg, the smoky bacon, the hearty cornbread texture ... please excuse me while I wipe the drool from my laptop ...

Nom!

Seriously delicious pancakes, darlings. And, happily, the recipe serves one so there can be no guilt over having eaten all the pancakes and not shared them with other, possibly deserving (but probably not), family members!

Bacon-Cheddar Cornmeal Pancakes
From The College Culinarian (reproduced with permission from Katie)
Serves: 1

Ingredients
1 egg, beaten
½ cup cornmeal
1 tsp baking powder
¼ tsp salt
1 [heaping] Tbsp bacon bits
1 [heaping] Tbsp shredded cheddar
[½ tsp sriracha, just because it goes so well with cheddar and bacon]

¼ cup + 2 Tbsp milk
1 Tbsp butter, melted

1 more egg (for frying)
Sour cream (optional)

Directions
Stir cornmeal, baking powder, salt, bacon bits, and cheddar cheese together in a bowl. Whisk in the milk and butter. Add one tablespoon of the beaten egg -- discard the remainder. Stir well and set aside. [I cooked the remainder & fed it to my very happy cats]

Heat a medium skillet over medium heat. Add a pat of butter (or cooking spray) and scoop pancake mix by 1/4 cup measurements. Cook until one side is golden, flip, and repeat the process. Remove to a plate and keep warm. [I ended up with 3 pancakes, but my measurements were loose approximations]

Add a bit more butter to the same skillet. Heat over medium and crack in the egg. Cook until the whites are almost set, add a teaspoon of water to the skillet, and cover. Let cook for 20 more seconds, or until the white is set but yolk is still runny. Set the cooked egg on the pancakes, sprinkle with pepper, and serve with sour cream.

I'd never attempted a sunny-side up egg before, but Katie's method worked out really well and I think I will be doing many more sunny-side up eggs in the future. When I left college, I could only boil or scramble an egg. Now I can boil, scrabble, and fry them over-easy or sunny-side up ... if only I could master poaching!

Creamy Slow Cooker Mushroom-Chicken Goodness

Now I know why there are so many slow cooker chicken with cream cheese and mushrooms recipes on the Internetz -- chicken + cream cheese + mushrooms + slow cooker = doubleplusdeliciousness! The only thing that could make it better might be the addition of bacon. (Alas, The Husband eschews all things bacon).

To make "my" creamy mushroom chicken goodness, I started with 4 Little Fergusons' "Slow Cooker Angel Chicken" and then ran amok making changes:

• I'm sure ¼ cup butter does make it better, but I was already using cream cheese and condensed chicken soup ... adding butter to the mix just seemed too decadent (I know! I didn't think it possible, either!). Also, we'd already eaten half a stick of butter earlier this week in EatatHome's "Southwestern Steak and Cornbread Stuffing" so that was our butter quota met for the week.
• I also reduced the amount of chicken as there are only two of us, I have a small slow cooker, and a 1 pound/3 breast package fits in it perfectly.
• I used less cream cheese (Neufchâtel) simply because I'd already used some in another recipe. Ditto the mushrooms. Seasonings were just what I had on hand and, as I was using unflavored cream cheese, I tried to up the seasonings accordingly.

Despite my changes, this dish came out really well and I would happily make it again. It was rich, creamy, and flavorful without feeling ribstickingly heavy. The amount of sauce was just right when served over microwave-steamed brown rice and it all went really well with the green beans I'd picked up at the farm stand.

Slow Cooker Creamy Mushroom Chicken
Adapted from 4 Little Fergusons' "Slow Cooker Angel Chicken."

Ingredients
3 partially thawed boneless skinless chicken breasts (about 1 pound)
12 ounces sliced white button mushrooms
1 tsp Penzeys dehydrated chopped shallots
1 Tbsp Penzeys Italian Vinegar and Oil dressing mix
1 Tbsp Penzeys salt-free Tuscan Sunset Italian-style seasoning blend
10.5 oz can condensed cream of chicken soup
6 oz Neufchâtel cheese, softened

Directions
Coat slow cooker insert with cooking spray. Place mushrooms on the bottom and top with chicken breasts. Sprinkle chicken with shallots.

Stir together soup, dressing mix, seasoning blend, and softened cheese. Pour over chicken.

Close lid and cook on low for 6 hours.

Remove chicken from slow cooker and shred. Return to slow cooker and very thoroughly mix everything together. Serve over rice or pasta. Goes well with fresh green beans.

Eating The Alphabet: K is for Kiwi / L is for Lemon

I dithered over July's recipe possibilities for too long and, suddenly, it was last weekend and I still hadn't made anything. Flipping through my newest cookbook acquisition, Weight Watchers One-Pot Cookbook (Wiley, 2012), I stumbled across the recipe for "Lush No-bake Lemon Cheesecakes" and thought that, when tarted up with kiwi, raspberries, and fresh whipped cream, I might have a winner on my hands.

I already had kiwi, raspberries, lemon, and unflavored gelatin at home so it just meant a quick trip to the market for ricotta. I ended up buying part-skim ricotta, not fat-free, as the fat-free ricotta had (imho) too much stuff in it to keep it resembling cheese. The part-skim was just milk, vinegar, and salt. Also, if you're not keen on lemon, I don't see why you couldn't use lime or orange zest.

Was my trip to the market worth it? I'd say yes. Didn't that cheesecake turn out so pretty?

These cheesecakes were a lot of fun to make and helped me get over my fear of double boilers. I'm always afraid I'll mess up with double boilers -- the bowl will be too close to the boiling water and get too hot or too far away and not get hot enough, etc -- and ruin whatever I'm trying to make. I promised myself I'd just relax and do as well as I could. If I ruined it, I'd just start over. The glass of wine I drank while re-reading the recipe probably helped, because I was very relaxed when the milk-zest mixture exploded all over the microwave.

When a recipe says "microwave on High until it boils, about 1½-2 minutes," you want to check at 1 minute. Don't whack it in for 2 and walk away. Clumps of zest and splashes of milk all over the inside of the microwave!

So I started over again and it all went smoothly. Things turned pale and thickened at precisely the right times. The ricotta mixtures beat smoothly into the thickened, cooled custard. The gelatin set up in the fridge. After four hours of refrigeration, I had achieved deliciousness.

Would I make these again? Oh, yes. They're smooth and creamy with a light, almost flirty, lemoniness. The chopped kiwi and raspberries paired well with the cheesecakes and fresh whipped cream never goes amiss! The Husband, who can be picky about lemon and "healthy" desserts, really liked these and seems to be of the opinion I should make them every weekend this summer.




Weight Watchers One-Pot Cookbook has a number of other interesting dessert recipes, including one for "Warm Cherries with Goat Cheese & Thyme" which uses a little dark brown sugar, balsamic vinegar, and fresh thyme to make a sauce for the fresh cherries! Maybe for next year's Alphabet Challenge?

Simple Saturday Supper: Sausage Sandwiches

It's Saturday -- time to eat up all the odds and ends lurking in the fridge. I had fully-cooked chicken sausages, bell peppers, red onion, sliced mushrooms, and a very old open packet of shredded Parmesan. Sandwiches seemed obvious.

(Sliced provolone or mozzarella would work better than the shredded Parmesan, but it was what was in the fridge).

Italianesque Chicken Sausage Sandwiches

Ingredients
2 fully-cooked chicken sausage links [Al Fresco Sundried Tomato & Basil]
1 red bell pepper, sliced thin
½ red onion, sliced
4 oz white mushrooms, sliced
2 garlic gloves, sliced thin
1 Tbsp olive oil
splash of balsamic vinegar
2 crusty sandwich rolls, sliced
Shredded Parmesan

Directions
Slice sausages lengthwise, but do not cut all the way through, leaving them hinged like book.


In large nonstick skillet, heat olive oil until fragrant. Add onions, peppers, mushrooms, and garlic. Saute until soft and caramelized.

Add a splash of balsamic and cook until vinegar has evaporated. Remove vegetables from pan and set aside.

Add sausage to pan and heat until sausages are browned on both sides.

Divide the sausage and vegetables between the rolls. Sprinkle with shredded Parmesan and broil until cheese is bubbly and golden.

Ho, Ho, Hoecake

July's Improv Challenge is coming up next week and I've been busy-busy experimenting with butter and corn. I can't share my Challenge recipe with you, but I'm happy to share one delicious dish that didn't quite make the cut.

It's that funky home-cooked look that makes them so delicious. See the specks of cornmeal?

Those, my dears, are hoecakes (also know as johnnycakes, depending on where you live) and they are delicious, if a little ... odd. While they're very light and fluffy like very good buttermilk pancakes, they definitely taste like cornbread. Eyes say "pancakes!" Mouth wonders "cornbread?" Stomach declares "delicious!"

Ingredients: cornmeal, all-purpose flour, sugar, salt, baking soda,
buttermilk, eggs, unsalted butter, Mexican vanilla.

I used Martha Stewart’s "Hoecakes" recipe to make my hoecakes and modified it a little bit to keep in line with the Challenge by substituting melted unsalted butter for the corn oil. I also added one teaspoon of Mexican vanilla, because it seemed like a good idea, but orange extract might have been better -- especially if you served them with orange butter.

I was quite surprised by how fluffy the batter turned out. Stewart's recipe indicates you should pour the batter into the skillet, but mine was much too thick (because I used butter, not oil?) and mousse-y so I used a ladle to spoon it out and spread it around in the skillet, instead.

We ate these hoecakes drizzled with melted butter and warmed maple syrup and they were really quite lovely (but anything bathed in butter and syrup is likely to be). Stewart’s recipe made ten small pancakes, but I made six large ones and divided them between the two of us. This, unfortunately, turned out to be far more hoecake than we could actually eat as they are filling little buggers. Two per person would have been better! Seriously, if you're a bit Pooh-ish and usually need a smackerel of something for elevenses ... well, you won't after eating two and a bit of these. (Which is probably why the recipe is supposed to make ten small pancakes, not six jumbo ones).

Stuffed Peppers On The Fly

I'm trying to get back into the slow cooker habit this summer. It's been so hot and muggy lately that I don't want to go outside to grill and, of course, I really don't want to run my stove. So we're back to eating a lot of delivery, again. Lots of salty, fatty, and ultimately regrettable food. Bah.

As long as I can remember to fill the slow cooker before work, real food will be waiting when I come home and my house won't be any hotter than it was when I left for work. Anyway, these stuffed peppers were the first slow cooker dish I've made this summer and they turned out really well for something I threw together on the fly based on what was in my fridge at the time.

Slow Cooker Stuffed Peppers

Ingredients
3 large bell peppers
1 lb lean ground lamb
1 cup frozen corn, thawed
¼ cup feta crumbles
1 cup cooked brown rice
1 10.25 oz can Campbell's Tomato Bisque
2 tsp Penzeys salt-free Sunny Spain seasoning blend
2 Tbsp dehydrated sliced onion, crushed

Directions
Remove tops and seeds from peppers.

In a large skillet, cook lamb and and onion over medium heat until no longer pink; drain. Add the rice, feta, corn, half the bisque, seasoning blend, and onion.

Spoon rice mixture into peppers and place in slow cooker. Pour remaining bisque over peppers, cover, and cook on LOW for six hours.

Six hours was actually a little too long for these peppers -- they started to fall apart as soon as I touched them with the serving spoon -- but they were still very good with garlicky instant mashed potatoes (why, yes, I am the Queen of Lazy Sundays). Really, I'm surprised how well these turned out for something I made up on the fly!

My mother always used Campbell's Tomato Bisque in her meatloaf so it's a real nostalgia food for me and brings back many memories of not just her meatloaf, but her stuffed peppers, too. She used to make both in a big square CorningWare baker that was so deep the meatloaf and peppers almost poached in her tomato gravy. Good stuff.

Crazy Cooking Challenge: Fried Chicken

There were so many fried chicken recipes I meant to try out for July’s Crazy Cooking Challenge, but so few I actually got around to trying. It’s been so darn hot and sticky that the mere thought of running my oven filled me with horror. So I kept pushing the CCC off to “tomorrow” and then it was tomorrow and still so darn hot. And then it was July! Oh, no!

(Come September, and cool weather, I assure you I will post a veritable hen house worth of oven-fried chicken recipes).

Surely I could find a nice, simple work night oven-fried chicken recipe? I tried two recipes before I found Grain Free Oven “Fried” Chicken at JoAnn’s Gluten Free Recipe Archive and knew I had struck CCC gold. Perfectly seasoned, with a crispy-crunchy outside and a moist tender inside? Yum.

Grain Free Oven "Fried" Chicken from the Gluten Free Recipe Archive (reproduced with permission)

Ingredients:
2 C almond flour (I used Bob's Red Mill because it's a bit chunky - good texture for breading)
1 C Parmesan Cheese, grated
2-3 tsp Old Bay Seasoning (to taste) [I used 3 tsp Penzeys Chesapeake Bay]
1 T garlic powder
2 tsp Herbes de Provence (or Italian Herb Mix) [I used Penzeys salt-free Herbes de Provence]
4 eggs
3 - 3½ lbs boneless, skinless chicken breasts
2 T each butter and olive oil for pan

Directions:
Preheat oven to 350 degrees. Put butter and olive oil in baking pan (should be large enough to accommodate all of the chicken in a single layer, leaving a bit of space between pieces if possible), and place the pan on a rack in the center of the oven. You want the pan and oil-butter mixture to be hot when the chicken goes in.

Butter + oil = delicious

Mix all dry ingredients in a pie pan; beat the eggs in a separate pie pan. Immerse each chicken breast in the beaten eggs, coating well. Next, dredge the chicken in the almond flour mixture, pressing it in with your fingers....make sure each piece is well covered. Remove the hot baking pan from the oven and place the chicken pieces in the olive oil-butter mixture. Try to separate the chicken pieces from each other in the pan if possible.


Bake for about 20 minutes, then turn the chicken and bake for another 20 - 25 minutes depending on the size and thickness of your chicken breasts.

You're thinking "Old Bay and Herbes de Provence? Surely, those flavors do not go together?" Oh, but they do and they make for some ridiculously delicious chicken! Way better combination than whatever the Colonel uses.

(I'd worried the chicken might be dry since I was using boneless skinless chicken breasts and wondered if I should have soaked them overnight in buttermilk. But, no, the chicken was perfectly moist and tender without the buttermilk bath!)

Even though I don't cook gluten-free, I look forward to making many other recipes from JoAnn's Gluten Free Recipe Archive, because I like good food and she has it in spades. Thanks, JoAnn!