Sunday, May 2, 2010

Tomato Soup

I've been watching Jamie Oliver's Food Revolution on ABC and it made me really think about what we are eating. Even before the show we have been trying to eat better, and I think we are doing a good job! But watching the show just reminded me about why we are trying to eat better. So I checked out Jamie's Food Revolution book from the library (I love it, so I'm going to buy it!). The 1st recipe I made from the book was tomato soup. I've never been a big fan of it, but I know Gary loves it so I figured I would try. To my surprise, I loved it, I ate the entire bowl (by it self!) usually I will only eat enough to soak up the bread! It is so much better than the canned stuff! In the book Jamie asks that the recipes be passed on, so I'm passing it on to the 3 people who read my blog ;0) (Mom, you can make it, it isn't that hard and doesn't take that much time)

Serves 6-8
2 carrots peeled and sliced
2 celery sticks sliced
2 medium onions peeled and roughly chopped (I used half of a large one, and it turned out good)
2 cloves of garlic peeled and roughly chopped
1 3/4 chicken or vegetable stock (I used 3 cans of chicken broth)
olive oil
2  14oz cans of plum tomatoes (I used the diced ones)
6 large ripe tomatoes, roughly chopped.
a small bunch of fresh basil (I used 4 leaves and a tsp of dried)
sea salt & freshly ground pepper

Put a large sauce pan over medium heat and add 2 TBSP of olive oil. Add the carrots, celery, onion, and garlic. Mix together and put the lid on askew. Cook for around 10 minutes until the carrots are tender but still keep their shape and the onions are lightly golden. Meanwhile, put the broth in a large pot, cover and bring to a boil. Add the veggie mix to the large pot, along with the canned tomatoes and the chopped tomatoes. Mix it with a spoon and let it come to a boil. When it comes to a boil turn it down to a simmer and cover for 10 minutes.

Turn the heat off and season with salt and pepper. Add the basil.  Using an immersion blender (or you could probably blend in batches in a blender or food processor) blend until smooth. Season again and serve.

*I paraphrased the directions.

After adding everything to big pot.

I served it with garlic sour dough bread that I brushed with olive oil and toasted.

With fresh mozzarella.

Potato Gorditas

Growing up my Nana always made "gorditas" (I really don't know what to call them in English, Gorditas, means fat girls in Spanish) with left over mashed potatoes. I look forward to these every time I make mashed potatoes I really don't have a recipe since there is always a different amount of left over potatoes but here is the gist:

Around 4 cups left over mashed potatoes
1 cup - 2 cups shredded cheese
Minced onions and/or chopped green chili (optional)

2 eggs
1 1/2 tbsp flour
oil for frying (optional)

Mix the 1st 5 ingredients together and form patties.

In a bowl scramble the egg then add the flour and mix well (it will be thick)

If you want then fry the patties in about a 1/4" - 1/2" of oil (this is the way Nana does it).

Since we are trying to eat better, I wanted to omit the frying step and try to bake them, to my surprise they came out great!!  Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and put the patties on there. Bake for 15 minutes and then turn the oven to broil and bake for another 5-10 minutes, keep checking on the gorditas so they don't burn! Take them out and enjoy!

Before I baked them. I used the cooling rack to try and make them crispier but the batter just dripped through, so I wont use it again.

Just out of the oven...and so yummy!

I can't remember who I said I would give this "recipe" here it is for everyone to enjoy!