Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
.JPG "Creamy Tomato Soup")
I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
.JPG "Creamy Tomato Soup")
The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
.JPG "Creamy Tomato Soup")
WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
.JPG "Creamy Tomato Soup")
I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
.JPG "Creamy Tomato Soup")
HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
.JPG "Creamy Tomato Soup")
Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
.JPG "Creamy Tomato Soup")
I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family? I do, and I love to cook!
That's when recipes like this simple chicken curry recipe come in really handy. There is no sauce to make, no fuss, no muss. Just whisk together a simple mixture, brush it on the chicken and bake.
This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source. Back when I wrote this out, there was no option of sharing recipes online with others.
Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl. I have lugged this thing halfway across the world and back.
It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try. Recipes clipped from magazines, or copied from same.
I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.
There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.
.JPG "Sweet & Easy Curried Chicken")
WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN
Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place.
Bear in mind thighs will take slightly longer to cook.
If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.
I know that in the UK they don't have orange juice concentrate. When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)
I confess, I have also used orange squash drink concentrate. (I miss squash!)
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras. I prefer to stay somewhere in the middle.
The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up. It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Nothing could really be simpler to make than this quick and easy dish. I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
.JPG "Sweet & Easy Curried Chicken")
Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
The chicken is done when it is golden brown, and the juices run clear. Serve with your favorite sides, and the pan juices spooned over top.
.JPG "Sweet & Easy Curried Chicken")
It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.
Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles!
If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator. The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers.
.JPG "Sweet & Easy Curried Chicken")
CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this. Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four.
CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.
Yield: 4
Sweet & Easy Curried Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.
Ingredients
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
- Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
- Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
- Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
- The chicken is done when it is golden brown, and the juices run clear.
- Serve with your favorite sides, and the pan juices spooned over top.
Thanks so much for visiting! Do come again!
.JPG)
.JPG "Mom's Bread & Potato Stuffing")
Someone asked the other day about my mother's bread and potato stuffing so I thought I would make some so that I could share the recipe. I think bread and potato is a very unique Maritime provinces/New England kind of thing.
I have never seen it done anywhere else, but I could be wrong. This is the stuffing that I grew up with. My mother always made it to go with our Thanksgiving and Christmas turkey's. Those were the only times during the year that we would have a turkey dinner.
.JPG "Mom's Bread & Potato Stuffing")
Having a turkey for both Thanksgiving and Christmas is not so much of a big deal here in Canada as there is pretty much 2 and some months between both holidays. I totally get why in America they usually have something else for their Christmas dinner, with there being literally less than a month in between the two holidays.
I dare say I wouldn't want to be eating a turkey (with all its leftovers) again so soon either.
This year for our own Thanksgiving my son made the old-fashioned bread stuffing, which got cooked inside the turkey, and my sister made mom's bread and potato stuffing. That way everyone was happy, and those of us who enjoy both were really happy!
.JPG "Mom's Bread & Potato Stuffing")
This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and breadcrumbs, some butter, summer savory, sage, and a healthy pinch of the poultry seasoning.
I usually make my own poultry seasoning. You can find a recipe for that here. It's really good if I don't say so myself. I always keep a jar of it in my cupboard.
.JPG "Mom's Bread & Potato Stuffing")
My ex-MIL also made bread and potato stuffing, except hers used fine dry breadcrumbs and mashed potatoes in equal measures. She was from Prince Edward Island, so I guess that must be how they make theirs there. It is also very good. You can find that recipe here.
Stuffing, to me, is always the best part of the holiday dinner. I could sit down and eat a whole plate of stuffing and nothing else at all. There is just something very moreish about it!
.JPG "Mom's Bread & Potato Stuffing")
WHAT YOU NEED TO MAKE MOM'S BREAD & POTATO STUFFING
Very simple everyday ingredients. There is nothing out of the ordinary here. This is a recipe which has been handed down from generation to generation and our ancestors were simple cooks.
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
.JPG "Mom's Bread & Potato Stuffing")
Summer Savory is a very Maritime ingredient. It is grown right here in the Maritime provinces and can sometimes be quite difficult to find anywhere else.
It is often compared to marjoram or thyme. Summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.
If you cannot find summer savory, you can substitute it with marjoram or thyme (or a mix of the two) or winter savory.
.JPG "Mom's Bread & Potato Stuffing")
You can use any kind of bread in this, although I would not use anything like a Brioche. It should be day old, or stale. Today I used leftover French Sandwich Pain au Lait bread from what I had made the other day. It worked wonderfully.
I just cut off all the crusts and then cut it into 1/2-inch cubes. It worked really well.
If you want, you can just use leftover mashed potatoes. Mom always did. You will need about 1 1/2 cups.
It's really very easy. Really.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
.JPG "Mom's Bread & Potato Stuffing")
I have never really cooked this inside the bird. Neither did my mom, nor my grandmother. It was always cooked in a casserole dish outside the bird. Mom always used raw onion, but I like to cook it a bit first. Mom did not always use celery.
I like the addition of celery and I like to use some of the leaves for even more flavor.
If you are using leftover mashed potato, don't use leftover mash that has had things like sour cream and the like added to them. Just plain old, mashed potatoes will suffice!
If the mixture seems a bit dry you can add a bit of chicken stock. I never really have to. You don't want this to be soggy, or too moist.
.JPG "Mom's Bread & Potato Stuffing")
I really, really enjoyed this, even though it's not Thanksgiving at the moment and there is not a turkey in sight.
I fulfilled all of my childhood fantasies and had a bowl of this for my supper and nothing else at all. It was quite delicious if I don't say so myself!
Yield: 4 - 6
.JPG "Mom's Bread and Potato Stuffing")
Mom's Bread and Potato Stuffing
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the stuffing of my childhood. It would not be the holidays without it.
Ingredients
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
Instructions
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons