As we all know, last Sunday was Mother’s day and I just didn’t feel like sitting on the computer. I should have done the plan on Monday, but I thought I could just wing it.
The reasons I celebrate Mother’s Day
Which meant I would come home and stand in front of the open fridge trying to find inspiration for dinner. What a horrible experience, I can’t believe I used to do that all the time!
This weeks menu is short, with Memorial Day weekend coming up. My brother and his family are coming up for the weekend, so while I don’t know what we are doing, I know I won’t be cooking.
I am also getting stagnant with my side dishes. I need some new ones, but have not had time to look for them. As you can tell by this week I have planned lots of pasta, including a couple of casseroles…
If you have any wonderful ideas for side dishes please, please send them to me!
It is finally getting warm here in the Pacific NW.
I say that like it is summer time and we haven’t had any nice days.
Today I wanted my husband to blow up Ian’s little pool because it was getting really hot. He wanted to mow the lawn first. So Ian and I headed over to Bamma’s house.
Her pool is not up and running yet, since May just started. Although she did work on it this weekend. Which means the weather will probably go to crap now that we have a way to cool off.
Since we couldn’t cool off in either of the pools we improvised.
So here it is again Sunday night and I am planning what to cook next week.
I feel that I had been very busy last week and not completely right-in-the-head. Having my lower two wisdom teeth pulled really took it out of me.
I know it has almost been two weeks now, but it really hurt! Plus I have what the dentist thinks is a bone spur.
It is a little bump under my gum, the dentist says it will start to work its way out. When I feel something sharp, I can go back in and they will pull it out. Meanwhile, it causes me some pain.
I have a few started posts, but nothing finished, as I just couldn’t find the time last week. So I have nothing really to share with you, except my menu.
I did want to share this picture of Baby Sid, as it is food related.
You know those little puffs that they make for babies, the quick dissolving snack ones?
Well he was trying one for the first time. He loves to try to eat them, but doesn’t like the texture.
Last week I had my two lower wisdom teeth pulled. I had had the uppers pulled a few weeks ago.
The uppers weren’t that bad, in fact I was able to eat chicken for dinner that night. The pain got worse as the days went on, but it still wasn’t all that bad.
So I figured the lower ones would be no big deal. I am a pro now, after all.
Wrong!
Not only did it take longer for the extraction, but the pain was worse, and lasted longer. In fact, they are still sore and swollen.
Since I knew I was having them pulled, I planned on making this tomato soup and these grilled cheese sandwiches. I originally thought it was great that the recipe used a crock-pot. However, it seemed unnecessary, since you have to make a roux, and add it before serving. Really you just have to cook the veggies.
So I clicked back through all the links and found a stove-top recipe. Which I ended up altering, a little.
Now, if you know me, you know I am not a fan of soup. I don’t like the liquid with chunks in it. And I don’t like vegetables. And I don’t like soggy stuff.
But blended soups, like tomato soup, I can tolerate.
I have this handy-dandy soup blender. Which to date I have mostly used to make baby food. I figured it was perfect for this.
I was going to make a smaller batch, but changed my mind. I am glad I did, because I couldn’t eat for the next 3 days and the soup was perfect!
Tomato Basil Parmesan Soup
Ingredients:
oil for sauteing
1 cup finely diced carrots
1 cup finely diced onions
3 cloves garlic, minced
28 oz (or 3 cups) diced tomatoes with juices
1 tsp dried oregano
1 Tbsp dried basil, or 4 Tbsp fresh
4 cups chicken broth
1/2 bay leaf
1/2 cup butter
1/2 cup flour
2 cups half and half, warmed
1/2 cup parmesan cheese, freshly grated
1/2 cup parmesan-romano cheese blend, grated
1/4 tsp black pepper
pinch of salt
Directions:
Saute carrots, onions and garlic in oil, over medium heat until onions are soft.
Add oregano, basil, bay leaf and tomatoes. Stir for a minute, pour into blender with chicken broth.
Turn heat on high and bring to a boil. Turn heat down to medium and cook for about 15-30 minutes, stirring occasionally.
For Stove Top: After sauteing vegetables add herbs, tomatoes, and chicken broth. Bring to a boil, reduce heat and simmer 15-30 minutes.
While soup is simmering prepare roux. Melt butter over low heat in a sauce pan. Add flour and stir until mixed.
Slowly whisk in one cup of hot soup. Add another 1-2 cups of soup, whisk constantly. Add mixture back to the rest of the soup, in blender or soup pot. Simmer while constantly stirring until soup thickens.
The blender is not big enough for all 6+ cups of soup, so I had to add the warm cream in a separate bowl. Blending in two parts.
Remove bay leaf and blend until desired consistency is reached. Add parmesan cheese and blend until cheese is incorporated.
For Stove Top: Whisk in cheese, stir until cheese is incorporated. If you want a smooth soup transfer to a blender at this point. It is fine to serve as a chunky soup too.
Add warmed cream, salt and pepper, simmer another 15 minutes.
Serve with cheese on top and saltine crackers, if desired.
Ian’s Portion of our dinner
Meal Plan 4/22-4/28
Mon: I will be gone so the boys are fending for themselves
I Tri and Craft 