My 17th Birthday Soiree

We kept it classy with "mocktails."

Tomato Soup and Grilled Cheese

I would like to take this moment to tell you something of immense importance:

I. Love. Food.

So much.

Okay, now that I’ve gotten that out of my system, we can move on and actually talk about some pretty amazing food.

Tomato soup and grilled cheese.

I’m really utilizing those rhetorical sentences today.

Anywho, could you believe I’ve never actually had tomato soup with grilled cheese?  Sacrilege, right?  I’ve had tomato soup.  I’ve had grilled cheese.  But never in my life had I experienced the marvel of the two together.  Well thank the lord I finally have after 16 years devoid of tomato soup and grilled cheese, together. ‘Twas marvelous.  My bite mark can attest to that.

If you haven’t had grilled cheese and tomato soup together, I command you to make the two and eat them together asahp (as soon as humanly possible).  And if you have, well you can never have too much tomato soup and grilled cheese.

Tomato Soup recipe from here

Ingredients

• 2 tbsps extra-virgin olive oil
• 1 tbsp butter, unsalted
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled, minced
• 2 tbsps all-purpose flour
• 3 cups lower-salt chicken broth
• 28 oz whole peeled plum tomatoes, puréed (include the juice) – I just used pureed tomatoes straight from the can.  San Marzano is the way to go.
• 1 1/2 tsp sugar
• 1 sprig fresh thyme
• kosher salt and freshly ground black pepper
• 3 tbsps thinly sliced fresh basil, chives, or dill, or a mixture of the three

Preparation

1. In a non-reactive 5- to 6-quart stock pot or Dutch oven, heat the oil and butter over medium-low heat to melt the butter.
2. Add the onion and garlic, stirring periodically until translucent and soft. Take care not to brown them.
3. Stir in the flour until the onion and garlic are coated. Pour in the broth, puréed tomatoes, sugar, thyme, and about 1/4 teaspoon each of salt and pepper.
4. Bring the soup to a simmer over medium-high heat while stirring to prevent any sticking on the bottom of the pot. Reduce the heat to low and let the soup simmer, covered for 40 minutes.
5. Remove the thyme sprig and let the soup cool a little before puréeing it in a blender or a food processor. Rinse the pot and pour in the soup. Season to taste with salt and pepper and reheat if it has cooled too much. Serve warm, garnished with herbs. Makes 8 cups.  OR you can take the lazy way out, use pureed tomatoes from the start, don’t bother blending, and just learn to deal with the pieces of chopped onion and garlic in the soup.

Grilled Cheese

• two slices of your favorite bread
• as much of your favorite cheese you see fit (I prefer cheddar with the tomato soup)

Preparation – I feel this is extremely unnecessary but let’s just go along with it…

1. Assemble cheese between bread slices in sandwich formation.
2. Grill on a panini press or on a heated and buttered skillet.
3. Dip into tomato soup and enjoy.

Cool!!!!

That’s what my dad yelled, jumping up and down making excited hand movements, when I told him what I had made for dinner.  Who knew baked stuffed potatoes could make someone so happy?

Well, after I had my first bite, they made me happy, very happy.

I have to admit, normally I shy away from potatoes (for whatever reason, ever since I was little I have gagged when I try to eat potatoes), oh but these stuffed cheesy babies are far from bland gag inducing boiled potatoes.

I adapted the recipe quite a bit, and I’m glad I did.  The recipe is from eating well, more on the healthy side, as in reduced-fat cheese.  Now don’t get me wrong, I’m all for a healthy diet, but cheese is just one of those things that isn’t the same low-fat.  I’d rather have ooey, gooey, melty cheese than sub-par tasting cheese.  I’ll take the stairs.

Ingredients

• 4 medium russet potatoes ( I used 6 small ones, 2 for each person)
• 8 ounces 90%-lean ground beef ( I omitted this and used more broccoli, I think mushroom would be very good too.
• 1 cup broccoli florets, finely chopped ( I steamed these)
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided ( I used full fat)
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper ( I also added a pinch of paprika)
• 3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (I pierced them with a fork, brushed them with olive oil, and then roasted them directly on the oven rack at 400 for about 45-50 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. (I steamed the broccoli)

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine. (I mixed the potatoes in my electric stand mixer, this made them exceptionally creamy and fluffy)

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes. ( I stuck them back in the oven at 350 for 15-20 min)

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

 

Lazy but Delicious

My go to dinner.  One of the easiest meals imaginable.  10 minutes and some self control is all it takes. Quesadillas

Of course I have no self control, so inevitably, I burnt my tongue attacking that gooey delicious cheese.  Hey, I was pretty hungry too.

I’m sure most people out there are familiar with how to make quesadillas, but you never know.  I once had to talk my father through the procedure for fifteen minutes over the phone.  Fortunately, he now has quesadillas in his amazing repertoire: including making nachos and omelets, oh, and toasting bagels.  Can you see why I’m the cook in the family?

A few suggestions: beans(mashed with a pinch of cumin), bell peppers, olives, zucchini, broccoli, any squash, any cheese (goat, feta, shredded mexican blend, Monterey jack, cheddar), any thing your heart, or your stomach desires.

First take two tortillas (I used whole wheat) put them on a small baking sheet with a spritz of olive oil.  Then put the both on the sheet, sprinkle the filling onto one half of each, then fold them so the filling is covered.  Then I sprits the top with a little more olive oil and finally throw them into the oven (or toaster oven) preheated to 300 F.  Then I bake for about five minutes until crispy, take them out, flip them over and put them in for another five minutes until crisp.  Cut into wedges, let them cool a tad (which I failed to do)  and enjoy with some salsa, guacamole, or sour cream.

Isn’t being lazy delicious?

I Don’t Think I could ever be Italian.

I had no school on Tuesday, so I decided that for dinner I might try to do something a little more labor intensive than the usual half hour dinner.  I have no idea how those italian cooks do it.  I know they have a reputation for good food, but after making this dish, I can really appreciate and respect how much work they put into cooking.

The meal for the night was eggplant parmesan, one of my all-time favorite Italian dishes (I rate Italian restaurants on their eggplant parm – so far the best was in North End).  Although it was absolutely delicious, I won’t be making it again any time soon.  Unless of course I really want to eat eggplant parm sandwiched for lunch for three days in a row again.  Don’t get me wrong, go for it if you have the time, and a family of at least 6 to feed.  The ingredients are simple, and it really didn’t take that long.  It just seemed long since I am used to quicker dinners.

Eggplant Parmesan; adapted from Eggplant Parmesan Recipe | Simply Recipes

Ingredients

• 2 lb. eggplants (about 2 large)
• kosher salt
• 1 28-oz. can whole peeled tomatoes
• 3 cloves garlic
• olive oil
• freshly ground black pepper
• 1/2 cup all purpose flour
• 1/2 cup panko bread crumbs
• 5 large eggs, beaten
• 1 1/2 lb. fresh mozzarella, sliced into 1/4 inch rounds.
• 1 cup grated parmesan cheese
• 1 cup fresh basil leaves

Steps

1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4. Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

   Serves 8.