This week I am still cleaning out my mother in law's freezer and fridge. Later this week, Stormy and I are going away for a week for family birthday parties!, leaving the mechanic home alone and fending for himself once the leftovers run out.
Here is my plan for the week:
Breakfasts: Eggs! must eat eggs because the chickens keep popping them out. There is also some cottage cheese and yogurt that needs to be eaten.
Lunch/Dinners: leftover spaghetti from the freezer, beans and toast and I plan on making a big pot of chili before I leave.
Snack/Dessert: I made a pumpkin cake today that should last until I leave. The mechanic will be happy eating peanut butter and jelly while I am gone.
Virtually a cooking free week! I do need to make some bread but I am out of my favorite organic, unbleached flour so I may just buy a loaf to be eaten for the next week or so.
I can't leave you without one of my favorite recipes. This soup recipe is better than the canned type. I enjoy adding some Israeli Couscous to mine.
The Best Creamy Tomato Soup Recipe
1 TBSP olive oil
1 medium onion - chopped
1 garlic clove - crushed
3 cups Veggie stock (chicken stock is good too)
28 oz crushed tomatoes
1 TBSP tomato paste
pinch of sugar
2 bay leaves
Salt and Pepper to taste
Fresh Basil (opt)
Heat oil is a skillet. Add onion and garlic and saute over medium heat until soft.
Transfer to a crock pot. Add stock, tomatoes, paste, sugar, bay leaves and salt and pepper.
Cook on low 6-8 hours. Adjust seasonings and remove bay leaves. Blend until smooth with immersion blender or transfer over to upright blender.
Garnish with optional basil.
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