This is the soup I made the other night that I made the cornbread to go with. I've made this before and it's so easy and delicious...And I really don't even like tomato soup that much. The aroma from this was so tantalizing that my roommate was drawn from a rather important phone conversation to come into the kitchen demanding to know what I was making that was torturing her so!
Unfortunately, I forgot to take a photo - my bad. I don't know where my brain was because I did take photos of the cornbread. Oh well! Here is the recipe.
Cream of Tomato & Dill Soup
2 lbs tomatoes, peeled, then roughly chopped (de-seed if you feel like it; I didn't)
4 cups water, with an adequate amount chicken boullion dissolved in it (use veggie stock if you don't want to use chicken stock)
1 carrot, 1 onion, and 1 stalk celery, chopped
dill, to taste
1 cup half & half cream (10%)
2 - 3 cloves garlic, or to taste, grated
Saute the carrot, onion, and celery until soft. Add tomatoes and water/chicken and bring to the boil. Add dill. Simmer until all the veggies are soft. Add more dill as you feel necessary. With an immersion blender, or in batches in a food processor or blender, whiz until smooth but still has texture; don't puree. Add garlic. Finish with cream and serve.
Sooooooooo good, let me tell you!
And I did a food pricing breakdown, too. This soup cost me about $0.85/serving. Way better than canned!
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Pasta with Roasted Tomato & Garlic
There is a lot to be said for convenience foods. They are, well, convenient. I don't really have a lot of convenience food around because I prefer not to spend the money on them, but there are times when they certainly would be handy.
Last night, I got home late from an appointment that went overtime, and when I got in the door it was 7pm and I was famished. But, lacking frozen perogies, KD, and hot dogs, I went with my original plan for dinner, pasta with roasted tomatoes & garlic.
It took forever to cook and I didn't get to eat until well after Survivor was over!
But it was worth it.
Recipe HERE (scroll down a little).
Last night, I got home late from an appointment that went overtime, and when I got in the door it was 7pm and I was famished. But, lacking frozen perogies, KD, and hot dogs, I went with my original plan for dinner, pasta with roasted tomatoes & garlic.
It took forever to cook and I didn't get to eat until well after Survivor was over!
But it was worth it.
Recipe HERE (scroll down a little).
Roasted Tomatoes, Garlic, and Fresh Herbs
My AeroGardens have provided me with such amazing bounty this winter. The fresh herbs alone have been a God-send, and I am so grateful to my friend Jodi for giving me this huge gift!The oregano I originally didn't think would make it has become quite prolific, and the thyme is doing excellently, too. The basil is awesome, as is the Genoa basil plant that has a very anise-y flavour to it. The lemon basil is pretty much kaput and I think I'm just going to yank it out and put in some cilantro in its place. The mint is hugely prolific, as is the dill. I almost have an overabundance of both!
While wondering how to utilize all this hydroponic bounty, I had a brainwave: last fall, after the garlic festival I attended, I made this yummy meal, and so I made another version of it the other night. I didn't have the fancy garlic this time, but that was OK. I still used about a head of garlic in total, and I roasted the tomatoes & garlic with a bunch of sprigs of thyme. After it was done roasting, I added chopped oregano and basil. And Bob's your uncle!It was another simple, spectacular, and very cost-effective meal ('cause I'm more about cost effective now than I ever was before).
Hill's Garlic Festival and Triple Garlic & Roasted Tomato
I mentioned before that during my camping trip last month, I attended the Hill's Garlic Festival in New Denver with my brother & SIL. It was the first time at the festival and I was really looking forward to it, though the day was seriously crappy with a steady downpour. I'd only heard great things about the festival so I was really excited, despite the rain.
The admittance fee was $4 for the day - one buck, I was informed, more than it had been in previous years. As I came through the gate, I was greeted by a huge farmer's market-like set-up with tents all over the place containing the booths of all kinds of vendors, interspersed with big food vendor trucks of all different kinds. We were hungry and all wanted different things - Shan wanted Indian food, Jem wanted BBQ, and I was indecisive because there was so much on offer: Greek food, vegetarian food, Asian food, burgers, gourmet sausages, gigantic wraps, and so much more. So I poked around and eventually decided on the gigantic wrap place, where I ordered a chicken curry wrap that was absolutely delicious.
After grabbing some food, I went around the entire park and looked at everything. Though this is billed as a garlic festival, there was a lot more there than just fancy garlics - though there were plenty of those. There were a ton of local artisans - potters, jewelers, painters, and other crafty things - and tons of produce vendors. This was a foodie heaven! In the end, I had a budget and didn't spend much. I got two fancy varieties of garlic, some awesome corn on the cob, and some honey from a local apiary, one with garlic in it and one chocolate & honey mixture. I also got a decadent cinnamon bun from an artisan bakery truck that came from the Okanagan. There was a local baker there selling slices of her cakes, but I got there too late and she had already run out.
All in all, however, the prices at the festival were outrageous. Jem & Shan, Garlic Fest veterans, found the same thing. As Jem put it, it's gotten more "boutique" as it's gotten more popular. It use to be less expensive, but now that the bug has caught on, vendors seem to have jacked their prices up. Jem & Shan also didn't think it was as good as it had been in previous years, but as this was my first time, I had nothing to compare it to.
I treated myself, as I mentioned, to two gourmet garlics: some soft neck Siberian garlic and some hard neck Yugoslavian garlic. For two heads of the Siberian stuff, which were about the same size as that generic stuff we find in our grocery stores around here, I paid $3. For one head of Yugoslavian stuff, which was HUGE, I also paid $3.
I didn't really know what to do with all this garlic until I was inspired by one of Shan's relatives at a family dinner the night we came back from the Garlic Festival. She told me of a recipe she'd found somewhere in which you roast tomatoes with garlic in some olive oil and then put that on pasta. Perfect! It was simple, tomatoes are cheap right now, and I had some fancy black, squid ink pasta I'd been keeping for a special occasion, and I thought the colours would make a lovely dish. And I was right!
Triple Garlic & Roasted Tomato Pasta
In a roasting dish, drizzle some olive oil. Place the tomatoes in there, followed by the garlic. Sprinkle with salt & pepper. Drizzle with a little more olive oil. Roast in a 400F oven until all the garlic is nice & soft.
Add the tomato & garlic mixture to the pasta and serve, with a little Parmesan cheese.
OH MY GOD. This was so simple and just so divine. It was ridiculously amazing! I might never go back to canned tomato sauce again, because roasting the tomatoes was so easy and so tasty.
The admittance fee was $4 for the day - one buck, I was informed, more than it had been in previous years. As I came through the gate, I was greeted by a huge farmer's market-like set-up with tents all over the place containing the booths of all kinds of vendors, interspersed with big food vendor trucks of all different kinds. We were hungry and all wanted different things - Shan wanted Indian food, Jem wanted BBQ, and I was indecisive because there was so much on offer: Greek food, vegetarian food, Asian food, burgers, gourmet sausages, gigantic wraps, and so much more. So I poked around and eventually decided on the gigantic wrap place, where I ordered a chicken curry wrap that was absolutely delicious.
After grabbing some food, I went around the entire park and looked at everything. Though this is billed as a garlic festival, there was a lot more there than just fancy garlics - though there were plenty of those. There were a ton of local artisans - potters, jewelers, painters, and other crafty things - and tons of produce vendors. This was a foodie heaven! In the end, I had a budget and didn't spend much. I got two fancy varieties of garlic, some awesome corn on the cob, and some honey from a local apiary, one with garlic in it and one chocolate & honey mixture. I also got a decadent cinnamon bun from an artisan bakery truck that came from the Okanagan. There was a local baker there selling slices of her cakes, but I got there too late and she had already run out.
All in all, however, the prices at the festival were outrageous. Jem & Shan, Garlic Fest veterans, found the same thing. As Jem put it, it's gotten more "boutique" as it's gotten more popular. It use to be less expensive, but now that the bug has caught on, vendors seem to have jacked their prices up. Jem & Shan also didn't think it was as good as it had been in previous years, but as this was my first time, I had nothing to compare it to.I treated myself, as I mentioned, to two gourmet garlics: some soft neck Siberian garlic and some hard neck Yugoslavian garlic. For two heads of the Siberian stuff, which were about the same size as that generic stuff we find in our grocery stores around here, I paid $3. For one head of Yugoslavian stuff, which was HUGE, I also paid $3.
I didn't really know what to do with all this garlic until I was inspired by one of Shan's relatives at a family dinner the night we came back from the Garlic Festival. She told me of a recipe she'd found somewhere in which you roast tomatoes with garlic in some olive oil and then put that on pasta. Perfect! It was simple, tomatoes are cheap right now, and I had some fancy black, squid ink pasta I'd been keeping for a special occasion, and I thought the colours would make a lovely dish. And I was right!
Triple Garlic & Roasted Tomato Pasta- 4 huge tomatoes, roughly chopped
- tons of garlic, peeled but whole: I used all of the Siberian stuff, plus three out of the four cloves of giant Yugoslavian garlic, plus two heads of the generic garlic I had in my pantry - we're looking at over 20 cloves of garlic in all
- olive oil
- salt & pepper to taste
- 1 lb pasta, cooked to package instructions
In a roasting dish, drizzle some olive oil. Place the tomatoes in there, followed by the garlic. Sprinkle with salt & pepper. Drizzle with a little more olive oil. Roast in a 400F oven until all the garlic is nice & soft.
Add the tomato & garlic mixture to the pasta and serve, with a little Parmesan cheese.
OH MY GOD. This was so simple and just so divine. It was ridiculously amazing! I might never go back to canned tomato sauce again, because roasting the tomatoes was so easy and so tasty.
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