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Tomato Soup

January 2, 2014 Leave a comment
Tomato soup

Tomato soup

Is there any job in America that gets it wrong more often than Weather Forecasters? I know its not an exact science, but it IS a science and you would think that in 2014 there would be a better way to get it right.

In my opinion, the only way to know what the weather is up to, is to step outside and see for yourself.

That said, I still find myself checking the various weather forecasts, especially when I have upcoming plans outdoors (or vacation).

I check way more often in the winter than the summer. I find this odd because I have less outdoor plans in the winter so in theory I should care less.  However, I do it mainly to see IF we’re going to get inclement weather that may factor in to my daily commute.

So recently I checked out one of the online weather sites and was upset to discover that in the next few days they’re predicting frigid temperatures.

A high of 1 degree to be exact.  One. Uno.  Factor in the wind chills and who knows how cold it will get.  I won’t like that at all.  I suppose many won’t.

Then I remembered there are people in Minnesota, North Dakota, Wisconsin, and plenty of other states that have it much worse than me for many more days each and every year.

Then there’s the Russians?  The Canadians?

After dreading whats forthcoming for a few moments, I realized that no matter how bad I think I have it, there is always someone worse off.

Still doesn’t mean I won’t lay around in comfy sweats and a hoodie enjoying a nice cup of tea….or coffee….or a delicious bowl of soup.

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This recipe is simple and has just a few ingredients (most of which may already be in your pantry).

From start to finish it takes around 15 minutes give or take.

This soup is much healthier that those cans of condensed soup. Not to mention, this version probably costs about the same, yet feeds a family of 4 (with leftovers for lunch the next day).

Who doesn’t like healthy, economical, simple and delicious.

Enjoy!

 

Ingredients:

  • 2 Tablespoons Butter
  • 1 medium yellow onion
  • 1 (28 oz) can of diced tomatoes (I used Organic which was $1.50 at Aldi)
  • 1 (43 oz) container of low sodium tomato juice
  • 2 tablespoons of sugar (to cut the acidity of the tomatoes)
  • 2 low sodium chicken bouillon cubes
  • Fresh Ground Pepper (eyeball it)
  • 1/2 cup Half & Half
  • 1 tablespoon of basil, chopped

Directions:

  1. Melt butter in a large saucepan or dutch oven over medium high heat.
  2. Add onion and cook until soft.
  3. Add tomatoes and stir to combine.
  4. Add tomato juice, stir.
  5. Add sugar, stir.
  6. Add bouillon cubes, stir.
  7. Add pepper, stir.
  8. Bring everything to a boil then remove from heat.
  9. Stir in the half & half and basil.
  10. Serve immediately. (preferably with a grilled cheese sandwich)
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Drunken Pasta

December 31, 2013 2 comments
Drunken Pasta

Drunken Pasta

Once again the end of a year is upon us.  Time to say goodbye to 2013 and hello to 2014. But before I usher in the new year, I thought I’d take a moment to reflect, like most others do this time of year.

Let me state that while 2013 had its share of bad moments (life is full of ups and downs),  I’m strictly going to focus on the positives (which was actually one of my resolutions for 2013).

  • I’m the healthiest I’ve been since my Navy days.  I’m doing a much better job of watching what I eat and have committed to an overall healthier lifestyle including exercising regularly.
  • I took up running back in April, and was able to run two 5-K races this past year, the second of which I ran in under 30 minutes.
  • My step-son was accepted to college and recently finished his first semester with a 3.40 grade point average.
  • My good friends Chuck and Josh finalized the adoption of a wonderful, precious boy, Thatcher.  He recently had his 1st birthday and boy does this kid light up a room.
  • My wife and I celebrated our 8th wedding anniversary.
  • I completed my 18th year with the same company.  In this day and age of uncertainty with employment,  I’m extremely happy for that.

I’m sure there were plenty more good moments, but those were a few that stood out.

So time to change the calendar and welcome in 2014.  I’ll do that with a few good friends, a couple bottles of wine, and a wonderful meal (Standing Rib Roast and Crab Legs in case you’re wondering).  Only one thing that remains missing….but I’ll save that for another day.

Hope you all had a wonderful 2013 and an even better New Year.

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For my last post of 2013, what better way to go than with a meal with “drunken” in the name. Like many recipes I try, I found this one on Pinterest.

At first I assumed it was named Drunken Pasta because its made with wine.   However, after reading further, I realized the author stated it was a play on the Thai dish “Drunken Noodles.” Or maybe its because her last name is Beer?

Since I like wine a lot, I’m sticking to my version and blaming the name on the wine.  Enjoy!

Source: Ingrid Beer.  The Cozy Apron – Italian Drunken Noodles, modified slightly

Ingredients:

  • Olive Oil
  • 2 Large Sweet Italian Sausage Links, removed from casing
  • 2 Large Hot Italian Sausage Links, removed from casing
  • 1 large onion, sliced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon fresh ground pepper
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 (28 oz) can diced tomatoes
  • 2 tablespoons flat leaf parsley, chopped
  • 1/4 cup fresh basil, julienne
  • 1 package of large, wide pasta noodles (Pappardelle)

Directions:

  1. Heat olive oil in a large saucepan or dutch oven over medium high heat.
  2. Add sausage and cook, stirring occasionally until just browned.
  3. Remove sausage from pan and set aside.
  4. Add onion to pan with the sausage drippings and cook until just browned (about 5 minutes).
  5. Add salt, pepper and Italian seasoning, stir to combine
  6. Add peppers and saute with the onions for about 5 minutes, or until just slightly tender
  7. Add garlic and wine, cook to reduce.
  8. Add tomatoes and juice from can.
  9. Add the cooked sausage and fold to combine.
  10. Simmer for 5-7 minutes.
  11. Add parsley and 1/2 of the basil.
  12. While sauce is simmering, prepare the noodles according to directions.
  13. When noodles are completely cooked, drain, and toss gently with the sauce.
  14. Serve equal portions and top with a drizzle of olive oil and some of the remaining chopped basil.
Pasta and Wine - Always a great combo

Pasta and Wine – Always a great combo